[scamhi]

Looky here
Specializing in American Farmstead Cheeses

[Abbylovi]

Nudge, nudge. Anyone been yet?

[Wilfrid1]

Would love to. I don't find the market's opening times very friendly. I would visit a lot if they just stayed open a little bit later, thirty minutes even.

Monday through Saturday from 8:00 a.m. to 6:00 p.m.

[Abbylovi]

Daily Candy Hype.

[Wilfrid1]

Nice people, nice cheese. Tried Crowley Colby, a mild cheddarish raw cow milk cheese from Vermont, and also picked up some of that stinky Winnemere from Jasper Hill Farm - looks like Livarot, but is lambic-rinsed and wrapped in spruce which makes it a bit Vacherin-like - which I had enjoyed at The Modern. (Edited for improved accuracy)

I signed a petition to extend the market's evening hours. A battle between the established vendors, who have been waking up early to serve the local community for generations, and new vendors, like Saxelby's, who wish to be destination purveyors for people outside the community who can't get out of work to go shopping at 5pm. I wish them luck.

[omnivorette]

I don't get it - why can't the market be open, and then individual vendors who want to close earlier or open later could be free to do so...? Or wouldn't that work?

[Wilfrid1]

Individual vendors keep their own schedules within regular opening times anyway, so yes: but my best guess is that keeping the building open later implies longer hours for the building staff who I bet are paid for jointly by the vendors.

Meanwhile, I improved my post above.

[omnivorette]

Essex Market is now open until 7pm on Thurs, Fri, Sat.

Bought a couple of Lazy Lady cheeses today, hurray!

[GG Mora]

omnivorette, on Oct 21 2006, 11:00 PM, said:

Bought a couple of Lazy Lady cheeses today, hurray!

Yum...which ones? Here's a tip: if you can bear to hold on to them (and I know the temptation is great to eat them as soon as possible), most of them get totally amazing after being forgotten in the fridge for 3 weeks or a month. This is particularly true of the Trillium and Valencay. Wouldn't hurt the Capriola either. Remember the one you tasted here? That was a Valencay that had been forgotten for over a month.

[Abbylovi]

I've got a Demitasse. Should I forget about it?

[GG Mora]

I'm not famliar with that one but, uh, it couldn't hurt.

[StephanieL]

Got a nice Bartlett Blue from them yesterday.

[lovelynugget]

She is now selling organic milk, cream, buttermilk, creme fraiche, yogurt and brown eggs. The milk products aren't raw but, she says, they are 'gently pasteurized' rather than ultra pasteurized. Her prices are a bit expensive -- $5.99 for a half gallon of milk, $4.99 for a pint of heavy cream. All from a coop of farms upstate. Deliveries on Monday.

The eggs are free-range. $2.99 a dozen, but she also sells by the half-dozen. Couldn't tell me much more than that.

[Abbylovi]

The Saxelby Blog.

Goat cheese season is coming into full-swing AND she now carries Considered Bardwell -- also known as the cheese lady from GG Mora's market.

Quote

Consider Bardwell Farm Manchester:
(raw goats’ milk. West Pawlet, VT)

Manchester. Which New England state are we talking about here anyways? This is a cheese that all Northeasterners can relate to. Perhaps Manchester is to cheese making what Springfield was to the creators of the Simpsons. Aged anywhere from four to seven months, Manchester is a robust, animal-y, and slightly spicy cheese. It’s texture and temperament make it perfectly suited to shave over salads, or as a table cheese.

And this is just the beginning! In the coming weeks we will be steamrolled by new cheeses as goat cheese season comes into full swing. Keep a look out for all those fresh little goats… they’re tasty little trouble makers.

[Wilfrid1]

American cheeses are improving, but I am not sure I like the way the names are going. They had a cheese named after Obama last time I was there.