Saxelby Cheese Doodle No. 14: Kind Of Blue

Kind Of Blue from Vermont's Woodcock Farm is an American
take on Italy's beloved gorgonzola dolce.

Saxelby Cheese Doodle No.13: Humble Herdsman

Humble Herdsman, a nutty, fudgy, washed rind cheese made in Vermont @parishhillcreamery and aged at Brooklyn's own @crownfinishcaves.

Cheese Doodles featured on Cheese Notes Blog

My cheese illustrations are featured in today's Cheese Notes, written by the esteemed cheese maker and blogger, Matt Speigler. Thanks Matt!

Saxelby Cheese Doodle No. 10: Jos Vulto's Ouleout

This week's mouthwatering selection from @saxelbycheese is #Ouleout. Made with love @vultocreamery, it's wonderfully stinky, mushroomy, meaty and creamy!

Saxelby Cheese Doodle No. 9: The Lorenzo

The Lorenzo, a sheep's milk cheese from Meadowood Farms is aged at least 2 months then washed with cider from Harvest Moon Cidery. Give it some time to warm up on the counter to fully experience it's buttery, nutty goodness!

Saxelby Cheese Doodle #8: Mossend Blue

Mossend Blue from Bonnieview Farm is a mouthful of sweet, savory, spicy, crumbly goodness!

Saxelby Cheese Doodle #7: Ben Nevis

Ben Nevis from BonnieViewFarm. Grassy, salty and absolutely delectable!

Saxelby Cheese Doodle #6: Frère Fumant from Three Corner Field Farm (and Brother David!)

Frère Fumant ("Smoking Brother") was named in honor of Brother David of the New Skete order who smokes this delicious, raw sheep's milk cheese for Three Corner Field Farm.

Saxelby Cheese Doodle #5: Bonaparte from Lazy Lady Farm.

I'd like to introduce y'all to my tasty pal Bonaparte, from Lazy Lady Farm. His grandparents might have been French, but this dude's an all-American hunk (Ok. A truncated pyramid if we're getting technical.). Made from fresh goats' milk, it's dusted with vegetable ash, then aged for 4-6 weeks. This seasonal beauty is sold through December, so go out and get some from @SaxelbyCheese before Bonaparte season is a thing of the past.

Saxelby Cheese Doodle #4: Oma.

The hills are alive, with the smell of Oma! This week's cheese from @saxelbycheese is Oma, a delightfully pungent, tomme-style washed rind cheese. It begins it's life at the@VonTrappFarmstead, then heads over to@JasperHillFarm to be aged for 60-90 days until it reaches it's final destination: your belly!

Saxelby Cheese X Debra Ziss Colab: Draw what you love!

I'm a woman of simple needs:

Cheese, beer, bikes and beasts are about all I need to make me happy.

I created Dogs A-Z because I wanted to fill my hours drawing some seriously cute canines and am now collaborating with Saxelby Cheese in NYC in order to spend some time each week tasting, enjoying and drawing from their collection of mouth watering cheeses! I'll be posting the series here and on my Instagram account: @missziss. A new illustration also will be featured every Monday around 5pm on the Saxelby IG account: @saxelbycheese. Yum!

Nibs and Cheese: Perfect Together. (my spelling: less than stellar)

So yeah, I left off the "D" in Humboldt. Three times! Apologies to the good people at Cypress Grove Chevre!