Category: Curd on the Street

New Products, Industry Info, Trends

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And The Nomi-Cheese Are…

So begins this year’s award season. We’ve been spending a lot of time thinking about our favorites, both in television, film, and cheese. If we were handing out the awards on Sunday, this is who we would choose to award those Golden (Cheese) Globes. In preparation, be sure to pair these cheeses with your Golden Globe viewing party. 

Best Drama

Manchego By The Sea

If you’re looking for a cheese to pair with this seaside film, we have to recommend an aged Manchego. Its salty, crumbly paste is going to pair great with the sea salted air (or your salty tears). While we can’t promise that this cheese will bring your family closer together, or solve your failed marriage, we can promise that it’s delicious.

Best Musical or Comedy

La La Tur

Much like this highly fanciful modern-day musical, La Tur is simply decadent. While Ryan Gosling and Emma Stone are busy balancing chasing their dreams and falling in love, we ask – why not have both? This creamy, fluffy cheese is like a dream come true with the kind of champagne they’re serving at those parties in Hollywood, and you better believe we’re in love.

Best Animated Film

MoAnnelies

Annelies may come from the Alps, not by the sea, but these two have more in common than you’d think. Much like Moana was chosen by the sea to travel across the oceans, Annelies has traveled over mountains and across the sea to get to Murray’s caves. The result is an inspiring flavor that has a flavor that tastes distinctly where it comes from (hazelnuts, alpine grasses, butterscotch). It’s a taste that you’ll be thanking us for. And as Dwayne “The Rock” Johnson says, You’re Welcome.

Best Television Drama

West(Loop)world

We might not know what is real and what isn’t when it comes to Westworld, but we do know one thing: West Loop Salumi is the real deal. With the rustic and traditional style that would have made it right at home in Westworld, Chicago’s Salumiere is as masterful in charcuterie as Anthony Hopkins is as making lifelike robots. We also think their savory, porky sticks are just about as addictive as this winning show.

Best Television Musical or Comedy

Mozzarella in the Jungle

We’ve seen this show win before, and Mozzarella is no different. Everyone loves these two – they go well with everything (comedy, drama, pizza) and pretty much everyone loves them. Whether you’re a free young spirit like Rodrigo, or a veteran traditionalist like Thomas, you can style mozzarella any way that you like – it’s a flexible, versatile cheese that can be snacked on, melted, or smoked. 

Best Limited Series

The Bite Of

The Night Of kept us guessing for nine episodes, and it still doesn’t seem like enough. Was Naz innocent? What really happened that night? We could have been satisfied watching this series all year – but limited series means limited. But you know what does keep us satisfied all year long? Our monthly clubs; delivering exciting new cheeses, meats, and pairings each month, it’s like a new episode dropping. I mean, we have to channel our anticipation somehow.

 

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Make Whey For… Langres!

It’s nearly the New Year – of course, we’re planning on popping corks on a few bottles of champagne and digging into cheese plates designed by our talented expert cheesemongers. But we’re not the first people to think that cheese and champagne are perfect for each other. In fact, the creator’s of one of the Champagne regions of France designed a cheese especially to pair with their eponymous drink – Langres!

This little guy dates back to 18th century, to the little town of Haute Marne. The area has always been quite famous for its bubbly, so it’s not surprising that this cheese was often looked over for the sparkling drink. But when 1991 rolled around,  the French government knew it was time to give it the recognition it deserved – admitting it to the AOC family, this regional cheese got star-status.

Similar to our funky friend, Epoisses, the rind can be sticky and shiny, or wrinkled and white. But beneath it all, the burnished orange rind gives you an idea of just what kind of cheese this is – a little bit funky, but delightfully creamy. When you slice past that intriguing little rind, Langres is a touch on the firmer side, but it melts over the tongue with little pretense.

But that’s just how Langres can be enjoyed on its own. This little button of cheese’s claim to fame is the divot at its top. Shaped like a cup, you might have some idea of how Langres and Champagne are enjoyed together…. That’s right! Langres is traditionally enjoyed by pouring your celebratory champagne right over the tiny wheel. The top dip of the cheese is called in French the “fontaine”, which is a reference to a fountain or natural spring.

Here’s how you make your French fountain: simply cut a small slit in the middle of the wheel to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb. And then pour your favorite sparkler – the classic is a touch of the Marc de Champagne – right over top. A tradition that has been lost over time, we think it’s the perfect way to start your New Year – and by that, we mean eating delicious cheese and impressing your friends and family.

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The Perfect Recipe for Watching the (Cheese) Ball Drop

We want to help you celebrate the New Year in style! As 2017 looms ahead, this 70s classic is making a comeback. From its humble beginnings as a bar snack in Wisconsin taverns, 2016 was proclaimed to be Year of the Cheese Balls. We have a feeling, however, that you didn’t get your fill of this cheesy wonder. That’s why we propose the following: celebrate the dawn of 2017 by not only watching the ball drop, but feasting on one as well. While cheese balls can run the gamut, from sweet to tangy blue to Southwestern inspired, we chose a classic 70s inspired recipe: Nutty, sharp, and with a hint of spice, this cheese ball will wow, whatever your New Years plans may be. 

INGREDIENTS:

  • 8 oz Ben’s Cream Cheese
  • 4 oz Murray’s Aged English Cheddar, grated
  • 1/2 Tbsp. lemon juice
  • 1 tsp. garlic powder
  • 1 Tbsp. Blis Gourmet Hot Pepper Sauce (available in Murray’s stores)
  • 1/2 green bell pepper, minced
  • 3 scallions, minced
  • 1/2 tsp. salt
  • 1/2 c Murray’s Pecan Halves, chopped (available in Murray’s stores)
  • Z Crackers Sea Salt & Olive Oil

DIRECTIONS:

  1. In a medium bowl, combine Cream Cheese and grated English Cheddar.
  2. Mix in lemon juice, garlic powder, hot pepper sauce, green bell pepper, scallions and salt until well combined.
  3. Form mixture into a ball and refrigerate for 30 min.
  4. Roll chilled ball in chopped pecans.
  5. Optional to refrigerate after, prior to serving.

Serve with Sea Salt & Olive Oil Z Crackers.

 

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A Sad Goodbye to Many Fold Farm

We’re sad to report the closing of one of our favorite farms, Many Fold Farm in Georgia, is closing their (barn) doors. Cheese production ceased in October, and we’re deeply saddened to know that we’ll no longer be graced by the delightful Condor’s Ruin, Garret’s Ferry, or Rivertown in our cases. Read more about Many Fold’s departure from the cheese world in this New York Times article.

 

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A Year in Cheese: 2016

As 2016 comes to a close, we take a moment to look back at the most exciting cheeses and cheese news to hit Murray’s. Whether it’s awards for our delicious cheeses or new additions to the New York caves, it has been an exciting (and scrumptious) year for us here at Murray’s. And we thank you for sharing it with us!

Annelies

High up in Northern Switzerland’s Appenzell valley, Walter Rass, of Challerhocker fame, crafts young wheels of raw cow’s milk he calls Tufertschwiller, and sells them only to his village – until this year. 2016 marked an exclusive partnership between Murray’s and Walter Rass, who is sending these mild wheels to us at 3 months, for an extended stay in our New York caves. After aging for an additional 9 months in our alpine cave, our Cavemaster coaxes out sweet flavors of roasted hazelnuts and vibrant alpine grasses, with lush undertones of butterscotch and cocoa.

Wrangeback

Known as Sweden’s oldest brand of cheese, Wrangeback has a storied history and a flavor to match. This raw cow’s milk cheese is made in the same vein as traditional Alpine Gruyere with the mild tanginess of a cheddar. The craggy, brown stone-like exterior has its name pressed into the wheel, a time honored tradition since 1961. Breaking past the rind, the paste is creamy and dense and smells similarly to freshly cut grass and warm milk. A sliver of Wrangeback starts with a bite of tanginess, before it mellows out to a complex, milky umami flavor. This cheese is best enjoyed with an aged, lush glass of Cabernet Sauvignon.

Rollright

New to the US, this peanutty passion of ours is currently a Murray’s exclusive! Rollright’s rosy rind is not as pungent as your typical washed rind – instead, it imparts flavors of freshly churned butter and slow roasted peanuts. Meatiness lingers towards the rind, like a slab of fried bacon – a taste best enjoyed with a full-bodied red wine. The pasteurized cow’s milk cheese from the clover fields of King Stone Farm comes straight from their Brown Swiss, creating a soft, yolky cheese that melts in the mouth. Mellow, but certainly not lacking in flavor, this cheese is a unique Brit. You’ll taste the flavors unique to Cotswolds, clover and herbs, just like what the cows enjoy through spring to autumn.

Greensward

Two years ago Murray’s and the Cellars at Jasper Hill embarked on a top secret mission to create an exclusive cheese for Eleven Madison Park’s Iconic New York menu.The result is a spectacular new pasteurized cow’s milk cheese…and Murray’s is the only place you can get it! But this has been a big year for our illustrious Greensward – this bacony, unctuous wheel took home 3rd for Best in Show at the ACS awards! Get a taste of what people are calling cheese greatness – luscious, woodsy, funky, and award-winning!

Frost

Take the road less traveled and stumble across this pillowy soft treat. Named for notable Americana poet, Robert Frost, Mystic Cheese Co.’s newest cow’s milk cheese is a delightfully soft and buttery morsel, full of earthy, button mushroom notes hidden underneath fresh milk flavors. Like frost over water on a cold night, the delicate and thin rind breaks away easily to reveal a velvety paste enveloped in a thick, luscious creamline. To celebrate this poetic pale beauty, pop the cork on a bottle of champagne to enjoy – a combination that will brighten the tangy cream flavor and delight your senses.

Meat & Cheese of the Month Club

Your carnivorous cravings are matched only by your insatiable need for cheese. Don’t worry, we’ve got you covered with our brand new Cheese and Meat of the Month club! Club members receive two cheeses and two perfectly-paired meats every month on their doorstep, the perfect way to satisfy your many cravings, and the perfect gift for that hard-to-please someone in your life. Expect lots and lots of thank yous.

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