I think soon another cheese monger will open at Essex Market - Valley Shepherd Creamery. But I don't know when.
It's a little odd that they're allowing a second cheese shop (I'm not counting the vegan "cheese" store) - it was one thing with Formaggio and Saxelby's, they'd have both been grandfathered in, and Saxelby kind of had her own unique-boutique thing going. I understand VSC sells only their own product, so there wouldn't technically be any overlap with Formaggio... but it's still a bit too similar.
In other news: I'm deathwatching Essex Shambles. I'm in the market probably four nights a week, during prime shopping-for-dinner hours, and I have yet to see anyone making a purchase (or, come to think of it, even talking to the staff) there. I'm not sure the LES will actually support a high-end butcher. Jeffrey did okay for awhile, but he was a neighborhood fixture, and while he had a few high-end options the bulk of his product and prices were more mid-range. That "Heritage Meats" that replaced him bombed. While there's certainly a lot of money in the neighborhood, I don't know that those people living in the Blue Tower eyesore and the like are actually people who cook and entertain at home. And even someone like myself, probably the picture of their prime target demo - if I'm doing an event where I want something higher-end, like I'm going to be serving it raw, I'm probably going to my usual (Ottomanelli on Bleecker) even if it's further out of my way, just cause I've been going to them for years an they know me. (TLDR: Luis has nothing to worry about.)
New Star (the Korean fishmonger, who I always preferred to Rainbo) has (temporarily?) upped their game. It's still mostly run-of-the-mill stuff that's fine for throwing in a fish stew or acceptable-enough-for-a-Wednesday-dinner-in-front-of-the-TV farmed salmon that at least hadn't been frozen in a block of ice before thawing just to increase the weight by 4% but turning it into something with the texture of a soaked sponge with skin that will never crisp because it just steams as soon as it hits the pan (cough cough AquaBest cough cough) - but they've also got a few nicer things scattered throughout, some legit wild salmon and reasonably priced halibut last I looked through. Wouldn't say any of it is sashimi-quality, but for sure better stuff to cook with. (And if I need sashimi-quality for something, I'm in Brooklyn a couple nights a week and Japan Village is nearby...)