Anne Saxelby, an owner of Saxelby Cheesemongers in the Essex Street Market, gets around to adding a new cheese about once a month. The latest is Calderwood, a firm but satin-textured mountain cheese from Jasper Hill Farm in Vermont. It gets its name from the Randi Albert Calderwood Cropping Center, a facility near the Vermont cheesemaker that dries bales of hay. The cheese is aged in hay, bits of which cling to its sturdy, herbal-scented rind. The interior of the cheese, a first-rate melter, has a fruity aroma and flavor with a tart aftertaste: Calderwood, $24.99 a pound, Saxelby Cheesemongers, Essex Street Market, 120 Essex Street (Delancey Street), 212-228-8204, saxelbycheese.com.