Category: Curd on the Street

When the first crisp breezes of autumn are in the air, you know it’s time for Oktoberfest – that boisterous celebration of Bavarian heritage that despite its name falls in mid-September, heralded by clinking steins and the joyous pulse of oompah music.

Marzen, the style of lager traditionally drunk at Oktoberfest, is named for the month of March, when it was produced in compliance with medieval Bavarian law that prohibited brewing during the summer months.

Given that Oktoberfest beers are consumed in full liter increments, it’s no surprise that they are known for supreme drinkability.  But don’t mistake this genre for swill – here are three unique American and German Marzens that make excellent complements to some of the world’s finest cheeses.

Oktoberfest Marzen-style Lager

Blue Point Brewing Company (Patchogue, NY)

Consider this your warmup round, or appetizer – a light, sweet, floral, thirst-quenching brew that invites savory accompaniments and thus lends itself to a wide range of possible cheese pairings.

• A golden-hued, light bodied, very balanced and highly quaffable lager
• Pleasant yeasty and floral aromas accompany a dominant malty sweetness – a perfect complement to equally light bodied, but lemony and tangy soft goat’s milk cheeses
• It’s so easy to drink this beer, you might forget to move on to the next two if you’re not careful!

Cheese Pairings:   Humboldt Fog, Chabichou du Poitou, Pico Picandine, Westfield Farm Capri, Bucheron

2017 Oktoberfest Marzen-style Lager

Sierra Nevada (Chico, CA) & Brauhaus Miltenberger (Miltenberg, Germany)

With this American-German collaboration, Sierra Nevada and Brauhaus Miltenberger offer a brew that packs more punch without sacrificing drinkability.  Its forward hoppiness does well with cheddars and fudgy Alpine style cheeses.

• Deep, hazy amber tone with aromas of dewy grass and subtle tangerine notes
• Creamy mouthfeel with a focused citrus-peel bitterness that conditions the taste buds for a rich, nutty and tangy pairing – think American cheddars and Alpine-style cheeses
• There’s more here to be savored, but don’t mistake this for sipping beer. Drink, eat, repeat!

Pairings:  5 Spoke Creamery Tumbleweed, Cabot Clothbound Cheddar, Consider Bardwell Rupert, Pleasant Ridge Reserve, Milton Creamery Flory’s Truckle

Aecht Schlenkerla Rauchbier Smoked Marzen-style Lager

Brauerei Heller (Bamberg, Germany)

The final selection, from Bavaria’s historic Brauerei Heller, fires on all cylinders, making it a superb accompaniment to strong, buttery blues and sweet fruit preserves.

• Dark mahogany color, with aromas of smoke and black cherry syrup
• Light to medium body, with a slightly tart lingering finish, this Marzen nevertheless drinks like a heavier beer due to the intensity of the smoke
• Time for dessert – sip this bad boy alongside a rich, creamy blue cheese topped with cherries in syrup or preserved walnuts

Pairings:  Chiriboga Blue, Persille de Rambouillet, Cambozola Black Label, Point Reyes Original Blue Cheese, Fourme d’Ambert

Written by: Tyler Frankenberg, Murray’s Cheese

Bloomberg seems to think that Camembert is going extinct – not if we can help it! While it’s all but impossible to find a raw wheel of French Camembert here in the United States, Murray’s has your back. We’re glad Bloomberg mentioned our Murray’s Camembert – pasteurized but just as delicious as the French fave from across the Atlantic.

Domino is worried about a Camembert shortage as well. Luckily, our expert cheesemongers were there to help the Camembert-lovers to some great alternative cheeses to get their fix. From Bries to Harbison and American Camembert’s, we’ve got a cheese to fix your Camembert-craving!

Want to learn more about Camembert, its history, and the best ways to enjoy it? You can find out a little bit more in our Camembert feature!

“When you think of French cheeses, we wouldn’t be surprised if your mind immediately went to Brie. It is, after all, one of the oldest cheeses to survive over the years and make it onto your cheese plate. But if we’re being honest, we’re enamored with Brie’s younger brother – a farmhouse Frenchie with the earthiness and toastiness that we love in a spreadable French cheese: Camembert!”

The food world is buzzing about New York’s favorite cheese shop’s first-ever foray into cheesemaking! One of our go-to outlets for foodie news, Edible Manhattan, wrote a great article about Ezra, the clothbound cheddar created entirely by Murray’s Cheese. Give it a read and then try Ezra for yourself!

 Mother’s Day is fast approaching, but there’s no need to panic! We know first hand how difficult shopping for your mom can be. So we made things simple (and fun)! Take this quiz to determine what Murray’s gift is the perfect choice for your mom on her special day! 

 

It’s Cinco de Mayo, it feels like it’s summer out, and we want one thing – Tacos! But the problem is, we’re totally over our usual cheese choices. We want to spice things up, so we set out today to create some unique tacos with some delicious cheeses. And hey, we even threw in a nacho option for those of you who prefer the super cheesy option!

Capri

While cotija is traditional, there was something missing when we sprinkled the crumbly white cheese over our tacos. We wanted a little more tang, a little bit more of a kick to go with each flavorful bite. We settled on Capri – a fresh goat’s milk chevre from Massachusetts. Capri is lovely and lactic, with delicate citrus notes that really brighten up that taco flavor – think of it as a squeeze of lime. We really loved them on top of shredded chicken tacos, since Capri adds a rich creaminess that balances well with the light meat!

Tickler Cheddar

We’re totally tickled by the idea of adding an English cheddar to our tacos – and you’ll be surprised how well it works. Freshly shredded, we sprinkled this nutty, tangy cheese over some pork tacos (with some pinto beans, of course) and yum! A little bit of sweetness from the cheddar makese the spices in the taco shine, especially with a peppery salsa. The combo definitely benefits from a cold, crisp Mexican cerveza, just in time for that summer weather!

Idiazabal

A hint of smokiness was just what our beef tacos needed, so we broke out a Spanish standard. From Basque country, made with raw sheep’s milk, Idiazabal spends some time over a smoldering fire, lightly smoking the cheese. Spaniards have been doing this for years, hanging the wheels over a fireplace in order to let the wet whey dry a little quicker. This toothsome, rich cheese is super buttery and just a little bit meaty, which makes it great for upping the robust flavor of your taco.

Arzua Ulloa

What if we told you we found the perfect nacho cheese? A cheese so creamy and gooey that you don’t even have to melt it? That’s what you’re getting with Spain’s Arzua Ulloa. It is mild, yet complex, with hints of freshly churned butter and proofing bread dough. Arzua Ulloa packs all this delicious flavor and still boasts unrelenting creaminess. It will melt the moment it hits your warm tortilla chips, and will leave them tasting whey better than that bright orange nacho cheese we usually think of. Nachos: Murray’s Style.