{"id":26077,"date":"2016-03-11T11:10:18","date_gmt":"2016-03-11T16:10:18","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=26077"},"modified":"2016-03-11T11:10:18","modified_gmt":"2016-03-11T16:10:18","slug":"anne-saxelby","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/anne-saxelby\/","title":{"rendered":"Voicings: Anne Saxelby"},"content":{"rendered":"

Mention the name Anne Saxelby among civilian caseophiles or food industry elites and faces will light up. The 34-year-old former art student has long been a force of nature. She was a cheesemaker at Cato Corner Farm<\/a>, a monger at Murray\u2019s Cheese<\/a>, and an apprentice affineur to the legendary Herve\u0301 Mons<\/a> before going into business for herself nine years ago with Saxelby Cheesemongers<\/a>, a closet-size store in New York City\u2019s Essex Street Market<\/a>. Today, in addition to overseeing the nano-shop, Saxelby and business partner Benoit Breal run a thriving, mostly wholesale enterprise that sells sought-after and esoteric cheeses from New England and beyond to New York\u2019s top restaurants. Culture<\/strong> caught up with the always amiable Saxelby to find out what inspires her and how she does it all.<\/p>\n

ON DISCOVERING FOOD<\/h3>\n
\"ldquo\"<\/a><\/div>\n
Growing up outside of Chicago, ours was the house with all the junk food, so the neighborhood kids liked to come over for snacks. It wasn\u2019t until I moved to New York in 1999 to study studio art at New York University that I became interested in food. While studying in Florence, Italy, my sophomore year, I was floored by the Central Market—[it sold the] same foods as in the States, but they all tasted exponentially better. When I got back, I started shopping regularly at the Union Square Greenmarket.<\/div>\n

ON HER FAMOUS BIKE LOGO<\/h3>\n
\"ldquo\"<\/a><\/div>\n
When I opened my shop, I would deliver in Manhattan and Brooklyn by bike—all in one day. I had a huge backpack and would carry as much cheese as would fit—about 25 pounds. I once put a five-pound bucket of feta in there along with my usual load . . . we did some crazy stuff back in the day. There\u2019s still some cheese transit that occurs by bike, but now, with over 100 restaurant accounts, we usually use our delivery van.<\/div>\n

ON HEALTHY COMPETITION<\/h3>\n
\"ldquo\"<\/a><\/div>\n
Since I started my business, there are more cheesemakers making better cheese. We have over 150 in our case now, and when something new comes out, it has to be exceptional as well as different to fit into the mix. But more cheese appreciation from consumers means the industry will continue to grow and improve . . . I think a rising tide floats all boats. I worry about the viability of cheese shops with the rise of online retail for absolutely everything. I hope the shift in people\u2019s shopping habits still allows a place for them.<\/div>\n

ON HER BACKUP PLAN<\/h3>\n
\"ldquo\"<\/a><\/div>\n
I have no idea what I\u2019d be doing . . . I\u2019d be rudderless without cheese. It would be traumatic.<\/div>\n
<\/div>\n

ON LOCAL EATS<\/h3>\n
\"ldquo\"<\/a><\/div>\n
I love the cheese at Casellula<\/a>—the focus is on creating perfect pairings with regard to accompaniments. The concept is similar to sushi in that every bite is designed to be its own perfect edible entity. You\u2019re meant to savor and linger over each pairing. I also love the cheese board at ,a href=”http:\/\/www.gramercytavern.com\/” target=”_blank”>Gramercy Tavern<\/a>. There are at least 20 [cheeses] on offer any given night, and the presentation is like a still-life work of art.<\/div>\n

ON FAMILY LIFE<\/h3>\n
\"ldquo\"<\/a><\/div>\n
With a two-and-a-half-year- old son and a one-year-old daughter [with husband and Heritage Foods USA<\/a> \/ Heritage Radio Network<\/a> founder, Patrick Martins], I don\u2019t sleep much! To unwind we go out to eat or do ridiculous home projects. They\u2019re mundane, but cathartic. I also love yoga, biking, and art.<\/div>\n

ON THE FUTURE<\/h3>\n
\"ldquo\"<\/a><\/div>\n
\"rdquo\"<\/a><\/div>\n
We want to grow our wholesale business. When the Essex Street Market relocates to its new building [part of the Seward Park Mixed-Use Development Project] across Delancey Street from our current location, we\u2019ll have a bigger space, make our own mozzarella, and have a dedicated area for tastings and classes. I\u2019d also love to write a book.<\/div>\n
This interview was condensed and edited.<\/em><\/div>\n

Photo Credit: C. Bay Milin<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Star monger Anne Saxelby on Italian markets and her bike logo.<\/p>\n","protected":false},"author":6,"featured_media":26079,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[14],"tags":[],"coauthors":[191],"class_list":["post-26077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voicings"],"acf":[],"yoast_head":"\nVoicings: Anne Saxelby - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/anne-saxelby\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Voicings: Anne Saxelby\" \/>\n<meta property=\"og:description\" content=\"Star monger Anne Saxelby on Italian markets and her bike logo.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/anne-saxelby\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-11T16:10:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/03\/AnnaSaxelby_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Laurel Miller\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Laurel Miller\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/anne-saxelby\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/anne-saxelby\/\",\"name\":\"Voicings: Anne Saxelby - 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