Feb 08 2008
Lucy’s Whey
Last June a friend and I visited the Westhampton Farmers Market. There among stands selling candy striped beets and bundles of lavender we came upon a new addition to the fray, a stand devoted to promoting the best in American artisanal cheese; Lucy’s Whey. We sampled mouthwatering cheeses, chatted with proprietor Catherine Bodziner, loaded up on chevre wrapped in Hoja leaves and a truly decadent ewe’s milk blue. We instantly became Lucy’s Whey devotees.
Ever since the market closed for the season I have been experiencing what can only be described as a serious jones. You can imagine my excitement when my friend and fellow cheese addict called to say that Lucy’s Whey would soon be opening it’s doors in East Hampton. Last week, my husband and I braved howling wind, soaking rain and a slow moving Cadillac to experience this new American style fromagerie. It was worth it.
Pulling up to Lucy’s Whey on this grey, gloomy day I was drawn to the bright warm light that seemed to radiate from the storefront. Upon stepping inside, I was greeted by a cheerful yellow and white shop, tantalizing cheeses and the most agreeable proprietor Catherine Bodziner. Catherine is a tiny woman with bright sparkling eyes, an excitement for her work and a true devotion to American artisanal products. She is truly someone who can help raise artisanal products in America from a subculture to a real American food culture by changing perceptions one tangy, creamy bite at a time.
When Bodziner first began speaking with investors she encountered quite a bit of skepticism. One friend/potential investor even asked if the local warehouse store would be her supplier. The answer, of course, was an emphatic “no”. For two years Catherine researched, tasted and visited artisanal dairies around the country, carefully discerning what she would sell at Lucy’s Whey and it shows.
During our visit we sampled our way through a selection of tangy aged Gouda, creamy Atlantic Mist, and Van Goat chevre and then Catherine brought out the big guns; Jasper Hill’s Bayley Hazen Blue (to satisfy my addiction), and Winnemere. The Winnemere is washed with lambic and wrapped in the bark of a spruce tree, which not only helps hold it’s shape, but imparts an earthy note. This nutty, decadent treat is only made in limited amounts and is highly sought after. When it melts in your mouth like the finest truffle you will understand why. The Bayley Hazen Blue is the tangiest blue I have ever tasted. All I kept thinking was how well it would replace the Roquefort in my Roquefort and Tomato Tart recipe.
Our visit to Lucy’s Whey was a wonderful success, aside from the fact that my enthusiasm to buy the two Jasper Hill cheeses led me to forget about purchasing a wedge of Fiscalini cheddar. Next time.
I would like to thank Catherine for her hospitality and time. I encourage anyone living in or visiting the Hamptons to visit her wonderful little shop. For those of you not in the Hampton, I encourage you to forgo apathy, sub-par and cookie cutter to discover how wonderful passion and attention to detail can taste.
What lovely looking cheese!
Such a wonderful write-up. Keep up the terrific work by doing what you do… promoting American artisanal cheeses!
I’m so easily influenced; all you have to do is say the word “cheese” and the next thing you know I’m strung out on cheddar, while trying to score some stilton. And roquefort makes me think of my Granddad– he couldn’t get enough of it. I must have gotten my predilection for the blue stuff from him.
You’re totally taking me there the next time I come to visit you.
And the photography continues to impress. Well done.
You make me green with envy. Green. A mouthwatering entry on cheese. Mmm.