On this week's Special Sauce we're once again talking about selling cheese during the pandemic with cheesemonger Anne Saxelby of Saxelby Cheesemongers and cheesemaker Sheila Flanagan of Nettle Meadow Farm and Artisan Cheese. Without a hint of self-pity, Anne and Sheila talk about the nimbleness and the optimism required to keep their businesses going. You can support both Saxelby and Flanagan by buying cheese directly from their websites, you won't be disappointed.
After our inspiring cheese talk, we once again stay on the dairy theme when Kenji Lopez-Alt answers a Serious Eater's question about the differences between American and European butter.
The full transcript for this episode can be found over here at Serious Eats: