by Caitlin Griffith

At your next party – perhaps even celebrating the warm weather streak that we hope is here to stay – you absolutely need to serve a citrus-y Saison with a bloomy rind goat. Now, I am biased because farmhouse Saisons scream sunshine and warm weather to me. Give me a tangy straw-colored beauty any time of year and visions of verdant grass and azure skies swim before my eyes.

Before I become too mushy and emotional here, let’s revisit Saison history. In French, Saison means season, and originally the lightly hopped beer was brewed in the wintertime to be enjoyed during the late summer harvest. There was no refrigeration back in the day (cue entrance of cheese, which is milk’s leap toward immortality) and so the chilly winter months protected the bottle-conditioned brew from turning rancid. Perfect! This style is witnessing something of a revival right now and I, for one (if you couldn’t already tell) am psyched because of its excellence in pairing with food. Those French-speaking Belgian farmers were really on to something. Most Saisons boast a tartness and dry finish and many display citrus flavors, as well as a grassiness and biscuit-y yeast quality.

I tasted the Saison Dupont, arguably the world’s most famous and unmatched expression of a Saison, with hints of lemon, cardamom, clove, and pear, with one of my favorite goat’s milk cheeses, the Haystack Peak from Colorado. This pasteurized bloomy-rind goat is based on the pyramid-shaped goats from the Loire Valley in France but with an American spin. The snowy-white exterior hints at its milky, harmonious flavor. Its brightness is well-balanced by three distinct textures (thanks to time spent aging in Murray’s caves): a velvety rind, followed up by a delightful whisper of a creamline, and a pasty interior. The Saison Dupont and Haystack Peak danced all over my tongue in a sprightly tango that will light up the life of anyone interested in cheese and/or beer in the least bit.

Let’s not further complicate things here and say more than is necessary, as we already possess a flawless pairing, but throw in some nice crusty bread, whole grain mustard, and a log of the classic French Saucisson Sec and call it a day. Happy Spring!

Just in time for Easter brunch – an easy and delicious recipe.

Bacon wrapped anything is just plain good. Wrap bacon around a scallop and you have an impossibly delicious land-meets-sea cocktail party morsel. Cover a chicken liver in bacon and you can make an offal-hater on a diet believe “fat meets fat” is a good thing (Fat is not a bad thing, by the way, but that’s a topic for another blog).

I started at Murray’s 3 months ago and one of my first assignments was to make our Bacon Wrapped Dates. I was quickly reminded of how much I adore bacon wrapped things when I pulled the first batch from the oven and – for professional reasons of course – popped one in my mouth.

The first rush is the smoky-salty perfection that is bacon, freshly sliced Nueske’s slab bacon to be precise. The bacon is wrapped around a plump Medjool date which any oven magically transforms into a gooey sweet candy. And here comes the kicker: inside the date is a creamy, tangy oozing bite of Bucheron goat cheese AND a surprising, pleasant crunch thanks to a single Marcona almond.

Crunchy, creamy. sweet, and salty – all in one bite. There isn’t a thing missing from this 3-D style hors d’oeuvres experience. It’s like a study in contrast of flavor and texture, I kid you not. Salty. Sweet. Creamy Crunchy. Want to make them? Of course you do. Lucky for you it’s incredibly easy. So get going, and bon appetit!

Bacon-Wrapped Dates     makes 10 pieces

10 Medjool dates (the large ones), pit removed with a paring knife

10 slices bacon (sliced thin)

10 whole marcona almonds

8-10 oz Bucheron

1. Preheat your oven to 350 degrees.
2. Gently push 1 ounce of cheese and one almond inside each date. Squeeze the cut section of the date together. The natural stickiness will serve as a seal when you press the sides together and will help keep the cheese from oozing out.
3. Lay a bacon strip down long ways and roll the date into the bacon.
4. Place the dates on a baking sheet. If you have a wire cooling rack, place it on top of sheet pan and bake on this so the fat drips through the rack.
5. Cook in the middle of the oven for 12-15 minutes, until the bacon is crisp.
6. Dates will be hot! Let cool thoroughly to at or near room temperature before serving.

Michele Pulaski is a consulting chef at Murray’s Cheese. She has a way with words and can’t resist a colorful scarf.

Caitlin and Kevin have insatiable appetites for delicious cheese/beverage combinations and they are out to try them all. Today they share some basic tips for pairing beer and cheese, just in time for your St. Paddy’s Day festivities.

BEER ME

Beer and cheese. The perfect pairing? Potentially. Better than wine and cheese? Undeniably, and we aren’t just saying so because St. Patrick’s Day is on the horizon. A wise man once told us that cheese and beer are the same: both are made from grass processed by animals for our (delicious) consumption, and both are ancient methods of preservation. If you’re unconvinced, try this mental exercise: Think of your favorite cheese, and the creamy rich texture that coats your mouth. Then imagine a glass of crisp, lightly effervescent,  golden-brown lager. There, now you get it.

BEST BETS: TIPS FOR CHOOSING BEER AND CHEESE 

When pairing cheese and beer, it’s important to stay away from super hoppy beers. You may love that eye-watering Double IPA, but it’ll overwhelm any cheese you want to munch with it. Stay closer to the malty side of the fence: Stouts, bocks, ambers and pilsners. Stouts and porters are particularly cooperative, as their roasty-toasty character works well with many cheeses.

On the cheese side, go for cheese that will stand up to your beer. Delicate cheeses are easily overwhelmed, so you wouldn’t pair these with anything too intense. Texture-forward cheeses, such as Fromager d’Affinois or a triple crème can get lost against even the mildest of beers. Instead, think alpine-style, washed-rinds, and thistle rennet options – in other words, stuff with serious flavor.

WHAT WE LOVED

Alpine cheese, such as Comte or Gruyere (cave-aged for sure), pairs well with a rich Stout. The roasted character of the stout, which can frequently have notes of chocolate or coffee, marries perfectly with the sweet, caramelly, cooked milk of an alpine cheese. This weekend we tried a few new beer and cheese combos. Our favorite pairing was Spring Brook Tarentaise with Two Brothers North-Wind Imperial Stout, the fruity American alpine mixed delightfully with the clean notes of the Stout. And for a truly seasonal treat, you can’t do much better than our new, limited edition Cavemaster Reserve Across the Pond. It’s washed in stout, so beer is its natural companion – get it while it lasts!

The best thing about beer is that it’s a wonderfully forgiving accompaniment, so DO try this at home. As long as you take care to match flavor intensity odds are you’ll have a delicious duo. Throw some cured meats, olives, nuts or dried fruit alongside, and dinner is served.

Caitlin Griffith is a cheesemonger at our Bleecker Street store, and in a few months she’ll boast a MA in Food Studies from NYU. Things she enjoys in excess: wine, radishes, list-making, garlic, and salt water.

Kevin Brooks is head monger at Bleecker Street and also shares his merchandising expertise in Murray’s Kroger outposts. His iPod is full of metal, and his brain is full of thoughts on beer, burritos, and Settlers of Catan.

Beth Griffenhagen works in Marketing and Events at Murray’s Cheese. She doesn’t believe in rules for eating cheese, but does believe in the pursuit of max deliciousness.

First of all, if you are in possession of a wheel of Jasper Hill Farms Winnimere, be very excited. I’m not saying your life is about to change, but your life is about to change. Just look at that beautiful cheese!

What’s the Deal with this Cheese?

Winnimere is made of raw cow’s milk, so you get subtly nuanced flavors that sometimes get lost when milk is pasteurized.  Jasper Hill takes the notion of terroir (roughly translates “taste of the land”) a step further by washing each wheel in a local beer, which gives the cheese a creamy texture and a lightly funky flavor. Are you transported to the rustic landscape of rural Vermont yet? No? What if I told you that Winnimere is wrapped in locally harvested Spruce bark? It’s true, they wrap a strip of fragrant, woodsy bark around every wheel to impart that special, earthy flavor. The result is like nothing you’ve ever tasted. (Ok, it’s a little like Forsterkase if you’ve ever had that, but way better!)

Serving Tips: Sharing is Caring

Most wheels of Winnimere weigh a little over a pound, and this is the type of cheese that is really best to eat in one sitting, two at most. So either you commit to eating a pound of cheese, or you invite 4 to 6 friends over and tell them to bring the wine. The choice is yours! No judgment here!

All cheese should be served at room temperature, but this is especially true for a cheese like Winnimere. If it’s too cold it won’t be as gooey and scoopable, and the flavors will be muted. When you’re ready to serve it, slice off a portion of the top rind to make for easy scooping of the luscious, creamy inside!

Take it to the Next Level

They say “the cheese stands alone,” but the truth is, there are a few ways to make this cheese even more delicious.

Drinks: Off-dry Riesling and fruity reds (mountain-y stuff from Austria works) make great pairings. You can also enjoy with a beer – after all, it’s washed in beer from Hill Farmstead Brewery!

Spread on: Thinly sliced baguette or a hearty cracker is the way to go.

Eat with: I love serving Winnimere with Speck to play up the smoky flavors in the cheese.  (Speck is like bacon you don’t have to cook. Try it immediately.) You can also expand on the savory theme with olives, nuts, and pâté, or any other savory thing your heart desires.

BON APPETIT, you crazy cheese lovers!

Who isn’t a fan of fondue? On a cold winter night there are few things more comforting than melted cheese, especially when friends and family are gathered around to share in the experience.

And we’ll let you in on a little secret: Fondue is the perfect storm of minimal effort and maximum rewards. A true cornerstone of entertaining for lazy people. It’s so easy that we made three batches in an just under an hour to try out some new recipes, which you’ll find below. What are you waiting for? Get melting!

RECIPE #1 : Basic Fondue

This is the “classic” recipe most people think of when thinking of fondue. Want to add a little flair to your fondue? Substitute 1/4 lb of any cheese below with a more flavorful Alpine style cheese like Scharfe Maxx, Etivaz, or Vacherin Friborgeois.

Serves 3-4

Ingredients:

1 Cup Chardonnay

½# Gruyere, shredded

½# Emmenthaler, shredded

¼# Appenzeller, shredded

2 Tbsp Cornstarch

1 teaspoon nutmeg

1 Tbsp lemon juice

1 Tbsp Kirsch (if desired)

Pinch of salt and pepper to taste

1 clove garlic

Method:

1.  Take garlic glove and cut in half.  Rub the garlic clove halves all over the inside of your fondue pot or thick bottomed pot on your stove.
2. Add the wine and lemon juice and bring to a simmer.
3. In a large bowl combine all cheeses and the cornstarch tossing the cheese several times until all cornstarch has evenly coated the cheese.
4. Add cheese to the liquid in the pot over low heat.
5. Stir frequently with a wooden spoon.  Approximately 7-10 minutes until all cheese has been fully melted and your fondue has a smooth consistency.
6. Add nutmeg.  Add salt and pepper to taste.
7. Serve it up!  Keep over low flame to keep fondue melted.

Accompaniments of apples, ham, crusty bread, and cornichons will complete your meal.

RECIPE #2: Steve’s Fondue

A funky twist on a classic. The combination of Etivaz, nutmeg and Piri Piri makes this fondue especially rich, flavorful and nuanced in a way that will make people say, “Do I detect a hint of…?” Yes. Yes you do.

Serves 3-4

Ingredients:

1 cup Samuel Adams Boston Lager or other Lager

½# Gruyere, shredded

½# Emmenthaler, shredded

¼# Etivaz, shredded

2 Tbsp cornstarch

2 teaspoons Piri Piri

1 Tbsp lemon juice

1 garlic clove

1 teaspoon nutmeg

Salt and pepper

Method:

Follow method for basic fondue. Add Piri Piri at the end, seasoning to taste.

Serve with accompaniments of your choice. We like it with roasted Brussels sprouts and potatoes, chorizo, tasso ham, and crusty bread.

Recipe #3: Matt’s Fondue

If you’re ready to take your fondue to the next level, also known as “The Maxx,” this is the ‘due for you. Bold flavor, silky smooth texture and unmistakable nuttiness.

Serves 3-4

Ingredients:

1 cup Samuel Adams Boston Lager or other Lager

½# Scharfe Maxx, shredded

½# Gruyere, shredded

¼# Appenzeller, shredded

2 Tbsp cornstarch

1 Tbsp lemon Juice

1 garlic clove

1 teaspoon nutmeg

Salt and pepper

Method:

Follow method for Basic Fondue.

Serve with accompaniments of your choice. We like apples, saucisson sec, potatoes, roasted fennel or pearl onions, crusty bread, and cornichons.

Here at Murray’s we have been raving about Roquefort all month long. Can you blame us? Roquefort is classic, tasty and versatile, perfect for this time of year when lots of people are entertaining.

After we nearly had to say au revoir forever we renewed our love for this French beauty and never looked back. Let’s just say we hope it’s standing nearby when the clock strikes 12 on New Year’s Eve.

And to improve the odds of that happening, here are 5 tasty ways to enjoy one of our favorite cheeses.  Bon appetit!

1. Fresh endive leaves topped with crumbled Roquefort, candied nuts and a dried cherry or cranberry. Sweet. Salty. Crunchy. Awesome.

2. Spread some Roquefort on a fig and wrap it in prosciutto. OH YEAH.

3. Serve a hunk of Roquefort au naturale. With a nice Sauternes on the side. Why mess with a classic?

4. Top your favorite cracker with some Roquefort and drizzle with honey. This sweet treat is the bees knees.

5. Whip it! Roquefort whipped with equal parts butter and cream cheese or sour cream makes an excellent dip. Whip it good! Veggies, chips and all things dip-able will be the perfect companion.