Featured in GothamToGo
By afinelyne
The life and impact of the renowned artisanal cheesemaker and pioneering advocate of the American farmstead movement, Anne Saxelby, will be celebrated at the second annual benefit for the Anne Saxelby Legacy Fund (ASLF) on Wednesday, September 13, from 6 – 10 pm. Expanding upon the successful inaugural benefit in 2022, Chelsea Market will be transformed into a gastronomic showcase to raise money to support the ASLF, which matches individuals with family or community-run farms with fully paid apprenticeships – including salary, travel, room, board and all other expenses paid – so that they may learn sustainable practices and contribute to the continuity of local, organic farming

Featured in inRegister
By April Hamilton
Jasper Hill Farm in Greensboro, Vermont, is one of several sites collaborating with the Anne Saxelby Legacy Fund to host monthlong paid apprenticeships for young adults to spark their interest in sustainable agriculture and create change in their communities. I learned about Anne Saxelby when she passed away at the age of 40 in 2021. A pioneer of artisan American cheeses who networked with small dairy farmers and big city chefs and founder of Saxelby Cheesemongers in Manhattan, Saxelby’s mission was cut short. Her family and extended community of supporters are continuing her legacy with the apprenticeship program, and my lucky daughter, a recent LSU graduate, was in the first class of apprentices.

Featured in Cheese Professor
By Pamela Vachon
In the wake of beloved cheese personality Anne Saxelby’s untimely death, her husband, Patrick Martins, founder of Heritage Foods USA, knew that something needed to be done to continue her work. “Right away I knew we had to do something to keep her memory alive, keep her active and part of the news,” he says. “I had to do something big.” What Anne Saxelby created in her short life is already incredibly impactful, and so it’s fitting that the project Martins spearheaded to honor his late wife, along with her mother Pam Saxelby, was deemed the Anne Saxelby Legacy Fund.

ANNE SAXELBY WAS A CHAMPION OF ARTISAN FARMERS AND THEIR WARES

Featured in The Economist
By Economist Staff
European visitors to America, that land of infinite variety, have often been struck by strange instances of sameness. Why, for example, are all pencils yellow, with a pink eraser at the end? Why do so many local newspapers have the same antique masthead? And why, until 2003, were all dollar notes the same size and colour, whatever the denomination?

REMEMBERING ANNE SAXELBY, AMERICAN CHEESE REVOLUTIONARY

Featured in Saveur
By Dan Q. Dao
We are so lucky to have known Anne Saxelby. The beloved cheesemonger and author, who founded the namesake Saxelby Cheesemongers, sadly passed away on October 9, 2021 at the young age of 40. As the food world continues to mourn this immense loss, we also come together to celebrate Anne’s lasting impact on the way we eat.

Featured in Cheese Professor
By Pamela Vachon
Cheesemonger, cheese store owner, and cheese educator Anne Saxelby passed away peacefully in her sleep last weekend due to an enlarged heart. While her death is a shock to the cheese community in New York and beyond, that she had a larger than normal heart isn’t a surprise.

Featured in Eater

By Emma Horlow

Saxelby became a leading figure in the industry for championing artisan cheeses made in America — an ethos that set her apart from other shops when she opened in the Essex Street Market’s original location in 2006. At Saxelby Cheesemongers, she gave independent makers like Vermont’s Jasper Hill Farm a platform that helped catapult it to national success. In 2017, Saxelby expanded her Manhattan footprint with an additional location in Chelsea Market. Last year, she published an illustrated book with Ten Speed Press, The New Rules of Cheese: A Freewheelin’ and Informative Guide.

Featured in Grub Street

By Alan Sytsma, Illustration by Margalit Cutler

“For me,” says Anne Saxelby, “‘fancy’ cheese as a kid was the ‘sliced white American’ kind.” These days, it’s a little different, since Saxelby and her namesake cheese shop have been crucial to the explosion of interest, understanding, and appreciation for actual American cheese. This fall, her expertise will spread even further when her book, The New Rules of Cheese, is published in October. It is, she says modestly, “a little guide to the things I wanted to say,” but given Saxelby’s reputation, it’s safe to assume the “little guide” will also be an authoritative take on cheese in all its forms. Speaking of multitudes of cultured dairy products, Saxelby spent the past week vacationing in Vermont, sampling what seems like every cheese and pastry she and her family encountered along the way. (This, in Grub’s estimation, is the correct way to vacation.)

Featured in Bon Appétit
By Eric Steinman
Saxelby is obsessed with American cheese: After learning the finer points of cheesemaking in Europe and a stint at Manhattan's revered Murray's Cheese Shop, she opened her own little store devoted to American artisanal cheeses. With domestic varieties now rivaling the best of Europe's in taste and quality, we wanted to know what Saxelby had to say about this truly American product and how to make the most of it this season.