Get Grillin!

Congratulations, you have made it. It’s officially grilling season, which means there are tons of new Murray’s products to try this Memorial Day and throughout the summer. Whether you’re grilling on your fire escape, in the park, or in your back yard, we’ve got the stuff you need.

Brooklyn Hot Dog Company Classic Beef Dog

What screams warm weather, relaxation, and the American dream better than the hot dog? While I admit to shoveling down a street dog on occasion, the folks at Brooklyn Hot Dog Company are whipping up some outer borough dogs that are out of this world. These dogs put the street vendors to shame. Deep flavor, super juicy and made from 100% beef – these franks are begging to be grilled! Not a fan of the dog? That’s OK, try some of Brooklyn Cured’s new sausages for the grill. With a wide variety of flavors including Andouille, Bratwurst and Chicken with Apple, these guys have all of the bases covered. Brooklyn is really reigning the grill market this year, but with products this good, its easy to see why.

Scarfe Maxx

Going the hamburger route? We’ve got you covered. Naturally, we love our cheeseburgers, and the options are endless. Right now, I have really been feeling the Alpine style of cheese on my burgers. These cheeses melt perfectly, and there are a wide variety of flavor profiles that can be achieved. Like caramelized onions? Scharfe Maxx, will add a distinct rich oniony flavor to your patty. Feeling a little bit funky? Try some of Meadow Creek’s Mountaineer, which will be sure to take your burgers to a new level.

And don’t forget the condiments for all your grilling needs. Sir Kensington makes some great small-batch ketchup that has a much deeper flavor than store-bought ketchups. Notes of onion, cayenne, honey, and coriander will have you scooping this stuff on by the spoonful.

McClure’s Relish

McClure’s is yet another Brooklyn made product that really brings it this grilling season. Their line of spicy and garlic relish are mandatory at any cook out. They also have a great selection of pickles for munching on, and a Bloody Mary mix that will make you memorial day memorable (it’s also  been know to have the exact opposite effect).

If you don’t have time to shop in store, or live outside of the city you can purchase our Murray’s Griller Pack with everything you need online and get it delivered right to your door.  Whichever way you decide to go, grill hard and stay cool out there!

What To Expect from Nina Planck When You’re Expecting

Nina Planck is the wife of Murray’s Cheese proprietor Rob Kaufelt. Nina is a food writer and activist, who has written two books about the benefits of eating “real” or traditional food. Real Food for Mother and Baby focuses on the kinds of food that expecting or new mothers and their children should be eating. Join Nina for a special class at Murray’s, on Sunday, May 19th, at 4pm.

“The modern pregnant woman cannot be blissfully happy,” writes obstetrician, surgeon, and midwifery muse, Dr. Michel Odent. “All of them have a least one reason to be worried.” Blood pressure too high or too low, weight gain too rapid or slow, anemia, gestational diabetes, too old, too young, too active, too sedentary. Plus the long shopping lists for the new, unnecessary nursery, the bedding, the bouncy seats, the dishes, and most of all, the toys to “entertain.” The true message of the ad copy serving the Pregnancy Industry is two-fold: First, “What to Worry About When You’re Expecting” and second, “How to Spend All Your Time and Money Easing Your Brand New Worries.”

The woman carrying a new life has some decisions to make, yes, and now is not the time to pick up a heroin habit, but her time would be better spent in wonder at her wonderful and maddening years before children, because she has no idea how wonderful and maddening will be the years with children. No idea whatever. The pregnant woman is one of those rare creatures: an innocent one. I include the woman who is pregnant for the second or third time, because she has no idea that the next baby she meets will be quite unlike her last.

Still, a woman has to eat, and as Ashley Montague wrote in 1962, “Were they called upon to name the most important factor in contributing to the healthy development of the human conceptus, most authorities would unhesitatingly declare for the good nutrition status of the mother.”

Curd to your Mother!

Mother’s Day is just a few days away, and I have been thinking about all the things you can do with cheese to make Mom feel super special. I also am pretty lazy, and spend most of my time selling cheese, so I needed to come up with some ideas that don’t take up too much of my time (Not that my mother isn’t worth all the time in the world – Love you, Mom!). Here are some simple ways to make your mother’s special day a little bit cheesier.

For Breakfast in Bed

This barely takes five minutes, and you can finish it before you’ve had your first cup of coffee.  Slice a baguette, and top it with a dollop of fresh ricotta. Drizzle honey on top and sprinkle with walnuts. Rush it to Mom’s room before she is out of bed (don’t forget the coffee, which will actually pair really nicely). Guaranteed to win you some serious brownie points.

Want to get a bit more intricate?

Go for an omelet.  Eggs are pretty easy, but even easier to jazz up. A good alpine cheese will bring any omelet to a whole new level. Try Challerhocker which will add a mild nuttiness, and spice. Want even more depth? Try Etivaz. This cheese is essentially a super-charged  Gruyere. Throw some fresh spring vegetables in there and call it a day! Mother’s Day!

Moms Love Chocolate

Roquefort and chocolate. Seriously. The nutty and astringent qualities of this sheep’s milk blue goes perfectly with the complex flavors of a dark chocolate. The textural experience is pretty amazing too. Chocolate and cheese, a win for sure.

No matter what you do for Mom this Sunday, we hope her day is extra special!

The Make Our Melt Finalists!

How has your grilled cheese month been? As the gooey goodness keeps coming, the thought of this blessed month ending brings tears to my eyes. With one more week to go, it’s time to

The Guido

announce the three finalists in the “Make Our Melt” contest! We had some great entries, and choosing was not easy. Our process was thorough, and the three finalists have been selected!


The Guido
–  Cheddar and Pancetta, sounds pretty good right? Supper melty cheddar with an intense porky-ness. But it gets 
better… Slathered with tomato pesto and basil aioli, this guy brings grilled cheese to a new level. Thanks, Allyson Taylor!

Give Me A Beet

Give me a Beet– All that I can say is WOW. I had my doubts, but this sandwich really brings it. Mozzarella and Capri (a very fresh goat cheese) topped with Arugula and beets. I can’t think of a better way to welcome spring. Great job, Kristen Suzon Butler!

The Hammy Grammy– Cheddar and apples are a classic, but thrown in a grilled cheese, it’s a whole new level of goodness. It sounds simple, but the grassy, earthy flavors of Bandaged cheddar really come alive when melted. Good luck, Keith Roberts

The Hammy Grammy

Now that we have our finalist we need your help picking a winner. Through Saturday, all three sandwiches will be featured as specials on our melts menu for $6.99. On Sunday from 3PM-4PM we will be sampling all three melts in store, and collecting votes. You can also vote on facebook here. On Monday we will announce the winner, who will win a $50 gift card, and a spot on the menu. Good luck finalists!

Earthy Cheese

Like most industrialized food products, Cheese gets a bad rap for not being the most earth friendly. With Earth day imminently approaching, I find myself thinking about cheese, how it’s produced, and the effect its production has on our environment.

Ultimately the environmental issues that surround cheese are based on its very low yield ratio. It takes a lot of milk to produce cheese! (About 10 gallons of milk for one pound of cheese.) The current model for mass dairy production maximizes yield, with little concern for the environmental effects. I do think that it is important differentiate industrial cheese and what we have behind the case at Murray’s. Most of our cheese comes from smaller farmers, who take the time to care for their milk, and while profit is intended it is achieved with good farming practices in mind. In fact many cheese producers believe that what they are doing is not making cheese or milk, rather growing grass, after all it is the grass that ultimately becomes cheese. Farmers are also finding new ways to keep their systems more closed and efficient. This means turning waste into profit.

Jasper Hill’s Green Machine

Jasper Hill Creamery, cheesemakers who we have worked with for years, are pioneers in the field of closed system dairy farms. They have implemented a waste treatment facility on their farm that they call the “Green Machine.” This converted barn allows the farm to process and reuse waste from both cows and cheese making. Whey, the liquid byproduct of cheese making, is treated and then used to irrigate land, while manure is processed for fertilizing, and methane is harvested for heating. By creating this closed system, and eliminating as much waste as possible, Jasper Hill can make great cheese, while reducing their negative impact to the environment.

Jasper Hill’s Harbison

These efforts aren’t just good for the planet, they’re good for your taste buds too! The truth is, the correlation between flavor and responsible farming is strong. When a cheese is well made and full of deep nuance, it is often the result of well-fed cows and well-farmed land. If you are looking for something earth friendly, the Mongers at Murray’s should have no problem pointing you in the right direction. In fact, these are probably their favorite cheeses!