Description
Anne Saxelby graduated from NYU with a fine arts degree, but quickly realized her preferred medium was cheese. Recently, at 25, she has opened her own farmstead cheese shop, Saxelby Cheesemongers, occupying a stall formerly home to a dumpling house in the Essex Street Market. All of the 45 varieties she carries are American and come from small farms no farther away than Iowa and Wisconsin, but the majority from Vermont and Connecticut. (The shortest commuter is fresh mozzarella from Caputo's in Brooklyn.)
