“The American cheese industry is like the California wine industry was 20 years ago: just beginning to explode,” says Kazickas. “There is a young generation of cheesemakers in America; they love what they’re doing and you can taste it in the product. Our mission is to introduce these beautiful cheeses to our customers and support the small farmer.”
In fact, Kazickas makes a point of visiting the farms every chance she gets. “The small producers are using milk from their own herds. There is no mixing, no transportation of milk, more quality control,” she says, expounding on the upcoming fall cheese pairings and sandwich ideas. “The Dunbarton Blue would be great with jalapeño peach jam on a ciabatta,” she says. “The Manchester from Vermont, an aged goat cheese, is delicious with late-summer tomatoes.”
Currently guests can browse a selection of bamboo platters ready to be laden for a beach picnic and daily panini specials, or they can hire a cheese monger from Lucy’s for a home tasting party. To truly experience Lucy’s Whey, however, stop by and sample the array of American artisanal cheeses, fresh hazelnuts, raspberry jams from Oysterponds Farm, duck rillettes and chocolate “ring dings” from Tumbador Chocolate in Brooklyn. There are also occasional tasting events, such as Vermont cheeses paired with craft beers, and classes, including a course on pairing cheeses with various condiments. Says Kazickas: “I love serving people, I love educating people and I love entertaining.” 80 N. Main St., East Hampton, 324-4428
