We have a confession to make here at Lucy’s Whey. Things are really heating up and its getting harder and harder to keep up with all the amazing press we’ve garnered lately. But don’t get us wrong, we aren’t complaining. We are totally thrilled about all the love we are getting from the community and we wanted to be able to share some of it with you. So we decided since we’re fancy bloggers and everything now, we’d just do a roundup of all the press attention. We are so grateful for every mention we get so consider this a big thank you to all the wonderful writers and journalists and bloggers who have mentioned us!

Lucy’s Whey has been featured on Serious Eats, the Village Voice’s Fork in the Road blog, Details Magazine and in Tasting Table. But based on the frequency of phone calls and inquiries we are getting, we can already tell its going to be a busy summer. Our East Hampton store is getting ready to open for the season and next Thursday May 27th, they’ll be switching to summer hours.

1.  Fork in the Road: Village Voice: Vegetarian Delights of New York City Author: Rebecca Marx

An Excerpt:

The grilled cheese sandwich is one of the relatively few foods on which vegetarians and carnivores share common ground: unless you’re gluten-intolerant, it’s difficult to dispute the merits of good, hot bread wrapped around fat slabs of melted cheese. And it’s harder still when that grilled cheese comes from Lucy’s Whey, the six-month-old cheese shop in the Chelsea Market. There you’ll find a rotating daily selection of sandwiches, thoughtfully updated on the store’s Twitter page.

2.  Serious Eats: Meet and Eat: Amy Thompson Author: Laren Spirer

An Excerpt:

Tell us a little about the cheeses you’ve selected for the New York branch of Lucy’s Whey.

We carry only American artisanal cheeses, many of which are made with raw milk, most of which we are buying directly from the producers. I have had the pleasure of visiting most of the cheesemakers myself. Our vision is to stock small production cheeses that have stories behind them and that are products of dedication to animal well-being.

3. Tasting Table: A New Cheese Shop Stays Domestic

An Excerpt:

If you’re more familiar with imports, fear not: The staff at Lucy’s will help you find your favorite American counterpart. Those in the mood for Manchego should try Dante ($26.50 a pound), a nutty, aged sheep’s-milk cheese from Wisconsin that rivals anything from Spain.

If a buttery French Tomme is more your style, sample Meadow Creek Dairy’s Appalachian ($25 a pound), a raw cow’s-milk cheese from the mountains of Virginia. And even the strictest Anglophile will be converted by a taste from a wheel of Roelli Cheese Haus’s Dunbarton Blue ($27 a pound), a meaty, toothsome hybrid of English cheddar and a fine blue.

4. Details Magazine: The Stellar American-Made Cheese Plate Author: J.J. Goode

4. Barely Buzzed, from Beehive Cheese Co. in Utah
With its caramely, salty kick and coffee-tinged finish, this cleverly named Cheddar-like cheese has put the Beehive State on the lactic map. (beehivecheese.com)

5. Green Hill, from Sweet Grass Dairy in Georgia
From the South’s best cheesemaker, this Camembert-like variety has a lip-smacking bite and a silken mouthfeel on par with France’s raw-milk original. (sweetgrassdairy.com)

6. Red Hawk, from Cowgirl Creamery in California
Everything Cowgirl makes is killer—but this much-lauded triple-cream is downright evil with its satiny texture of fresh butter and a pungency that rivals that of the best oozy European Brie. (cowgirlcreamery.com)