Category: Curd on the Street

New Products, Industry Info, Trends

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Murray’s NY Bites: January Tasting Events

Cold winter nights leave us sleepy, bored, and usually a bit hungry. Roaming around the West Village or Midtown n and looking to get out of the cold for a second? Come by the shops to try something extra special! This month we are featuring demos from some of our favorite producers:

Thirsty Thursday

Bleecker Street Every Thursday (4PM-7PM)

It’s Thirsty Thursday at Bleecker Street! Come by the West Village to try some of our favorite beer and cheese pairings. Whether you are gearing up for a weekend of football, or just hanging out on the couch with some brews and buds, we’ll help you figure out exactly what to sip on. 

Fabrique Delices

Bleecker 1/15, Grand Central 1/25 (3PM-7PM)

Old school charcuterie from a New World producer. Fabrique is all about salami and pate. Always a winner alongside cheese, sometimes it helps to get the insider tricks to find out exactly what meat to serve with that wedge. Come by and chat with the folks from Fabrique, and nosh on something a little bit porky while you’re at it.

 

Red Kite Caramels

Bleecker 1/21 (3PM-7PM)

Not only is Vermont a pretty sweet place, they are also producing some pretty sweet treats up there! One of our long-time favorites are these rich, creamy caramels from Red Kite. While most wouldn’t expect caramel to play nice with cheese, it is an often ignored pairing option. If you can’t escape the hankering of your sweet tooth, come by and try a little wedge of queso with a hunk of caramel. 

NY Shuk

Grand Central 1/24 (3PM-7PM)

This hip New York-based producer just hit our shelves a few months ago, and we can’t get enough. Shuk is all about producing Mediterranean influenced products. We can’t put down the jar of bold and peppery Harissa and we’re sure you won’t be able to either.

 

 

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Score A Snack Down: Easy, Cheesy Recipes

We have a core belief here at Murray’s. Snacking should be fun, and as close to effortless as possible.

After all, the point of a snack is to spend as little time preparing, and as much time eating as possible. Grab some of our new “Made By Murray’s” prepared foods from our Bleecker Street or Grand Central store and get your snack on without breaking a sweat.

“Smokin’ Smoked Salmon Sandwich”

4  Bagels sliced in half
1 Container  Fromage Blanc with Hungarian Paprika
1 Package Smoked Salmon
¼ Red Onion, sliced thin
1 Head Frisee
1 Bunch Watercress
2 Tablespoons Olive Oil
Salt & Pepper, to taste

 

1. Toast bagels on cut side until golden brown.
2. Spread Liptaur dip over each bagel slice, approximately 2 tablespoons per slice, and transfer to indivdual serving dishes.
3. Layer each bagel half with slices of smoked salmon.
4. In a small bowl, toss together the red onion, frisee and watercress and gently add olive oil.  Dress the red onion and greens with olive oil and lightly season with salt and fresh cracked black pepper.
5. Garnish each bagel slice with the salad and serve immediately.

Serves: 4

Endive Canapés 

3 Heads Belgian Endive
1 Container Murray’s Blue Cheese and Caramelized Shallot Dip
2 Each Honey Crisp Apple
½ teaspoons Lemon Juice
2 Tablespoons Olive Oil
Murray’s Candied Walnuts, 2oz
Micro Greens to garnish
1. Cut the bottoms off each head of endive and gently separate the leaves.
2. Put Murray’s Blue Cheese and Carmelized Shallot Dip into a pastry bag with a medium sized tip.
3. Halve and core the apples and thinly slice them lengthwise.  Lightly dress the apple slices in lemon juice and olive oil and set aside.
4. Roughly chop the candied walnuts into a medium course consistancy and set aside.

 

To Assemble:

1. Pipe a nickel sized amount of Murray’s Blue Cheese and Caramelized Shallot Dip onto the base of each endive leaf.
2. Top each endive leaf with approximately 1 tsp of Murray’s candied walnuts.
3. Layer each endive with an apple slice and garnish with micro greens.  Transfer endive to a serving tray and enjoy.
 

Lamb Fettuccini

3 Qts water, for pasta
Salt for pasta water, to taste
5oz Made by Murray’s Fresh Fettuccini
1/2 lb Murray’s Lamb Meatballs
½ Cup E.V. Olive Oil
1 Container Made by Murray’s Marinated Kale Salad
2 oz Podda Classico
1. In a large pot, season the pasta water with salt to taste.  Pasta water should taste like the ocean.  Add a ½ cup of olive oil and bring to a rolling boil.
2. In a large saucepan heat on a low flame Made by Murray’s Lamb Meatballs and cover until meatballs are hot in the center and sauce is heated through.
3. By this time, your pasta water should be at a rolling boil, add the fresh fettuccini to the water and cook until al dente, approximately 4-6 minutes.
4. Using tongs, remove the fettuccini directly from the pasta water to the saucepan with the lamb meatballs and combine well.
5. Toss in Murray’s Marinated Kale salad and portion into bowls.
6. Garnish with shaved podda classico and serve immediately.
Serves: 2

 

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Cheeses of Instagram: Snacking Through a Polar Vortex

Over the last few months, more and more of our photo bug curd nerds have been sharing pictures full of fromage. And we love it. Nothing makes us happier than seeing our cheese out there in the world, snacked on by people who love it just as much as we do. If you’re all about snappin’ cheesy pictures, make sure to send them our way or use hashtags so we can see them when we browse! Your Instagram growth as a cheese enthusiast is bolstered by hashtags among other things, and (more importantly) is a great way for us to easily find more pictures of delicious cheese. Your social media following sure does help us extend our network as well, so your ‘cheesy’ posts help us out immensely! However, if you would like to improve on your social media network and get an ample number of followers for your page, Social Boost and websites of similar caliber could be of help to you!

Cheese posting doesn’t just catch our attention. It may also get you some more followers on your account, though another organic way of gaining a larger audience is to take a look at Upleap. So get out there and start posting your cheese pics. To help inspire you we’ve put together some of the great posts we’ve found. From pairing ideas and recipes to decked-out cheeseboards, we love these pictures so much we felt like we had to share them.

@ murrayscheese on Instagram or email pics@murrayscheese.com

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“Oh Geez!”

@libbitz

“#cheeseloving”

@terraphorm

“Who cut the Cheese?”

@camiud

.

@Osetinsky

Thank you @murrayscheese for always making the holidays stinky … In a good way

@ging_n_juice

“Our day-after-New-Years-Eve cure: cheese fondue from Murray’s Cheese Bar. 2014 is off to a promising start.”

@insta_fung

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“I mean… 🔠¥ #snowedinsowhat”

@donnadaily

“One of my favorite places in #nyc”

@dj_shp

“Our post beer and cheese pairing class snack.”
@catperidis

“Mozzarella Making Class!”

@andrewrpettit

“I found zen.”

.

@amerr1000

So many great bark-wrapped cheeses these days, but sometimes you need the original: Vacherin Mont d’Or. Scored one of the last at @murrayscheese.

@cheesenotes

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And One final shot from our friend Cherie. Showing off her Cheese of the Month, and one of the best looking Raclette spreads we have seen recently. Thanks for sharing Cherie!

Wanna throw a Raclette party of your own, but not sure where to start? We got some tips that will melt away your fears.

Don’t forget to share those pics! @murrayscheese on instagram or email pics@murrayscheese.com

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Don’t Mind If We Fondue: Three Easy Recipes That Will Make You Melt

As temperatures drop (and drop and drop), we like to eschew the polar vortex and curl up ’round a nice fondue pot full of our favorite ooey-gooey melted cheeses, dunking everything in sight (things like hot chorizo, fingerling potatoes, and hunks of baguette) into silken strings of dairy goodness, finishing off each bite with a bright, briny cornichon.  Get the recipes below—from classic to daring– bubblin’ in your melting pot.

Murray’s Classic Fondue

Ingredients:
1 teaspoon salt
1 garlic clove
150 g (approx. 3/4cup) white wine
4 oz (approx. 1 cup) Gruyère, grated
4 oz (approx. 1 cup) Comté, grated
3 oz Emmental, grated
1 tablespoon + 1 tsp cornstarch
1 teaspoon lemon juice
Directions:
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan. 
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.
5.Add lemon juice and whisk until incorporated.

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Murray’s Funky ‘Due

Ingredients:
8oz Ardrahan, cubed
8oz Murray’s English Cheddar, grated
12oz Your favorite IPA beer (We recommend the Peekskill IPA)
1/4 teaspoon dry mustard
1 pinch cayenne
1 dash Frank’s Hot Sauce (or other vinegary hot sauce)
1 teaspoon freshly minced garlic
1 tablespoon cornstarch

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Murray’s Fancy ‘Due

Ingredients:
8 oz. (approx. 2 cups) Comté, grated
8 oz. (approx. 2 cups) Fontina, grated
1 Tbsp + 1 tsp cornstarch
1 clove garlic
1 cup Champagne or other favorite sparkling white wine 
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan.
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.

 

 

 

 

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Directions:
1.Remove the rind from the Ardrahan and cube. 
2.Grate the Murray’s English Cheddar and toss both with the cornstarch. 
3.In a saucepan, heat the beer, garlic, hot sauce and cayenne pepper to a simmer. 
4.Gradually add the cheese a half a cup at a time, whisking constantly until combined and emulsified. 
5.Season to taste with salt and pepper.

 

Check out our fave cheeses and accompaniments you just can’t fondue without this season.  Happy melting!

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Getting Baked: An Easy Baked Brie Recipe for the Holidays

Cooking for the holidays couldn’t get any easier than this withthe Brie Baker Gift Set. I’m all about spending hours in the kitchen, cooking with friends and eating lots of cheese but the cheese biz is hectic this time of year — not much time to spend in the kitchen! After long days in cheese land, finding the right dish to bring to holiday festivities  can be a bit challenging.

It needs to be:

Brie Baker Gift Set

1. Mostly Cheese…. Do I need to explain?

2. Cheap and Easy… I love my friends but gotta watch the wallet!

3. Impressive…. Because I got a cheese rep to keep up, ya know?

Sometimes you’ve gotta go with Betty Crocker, but it’s gotta look Martha Stewart. There are a couple of ways to bake a wheel of cheese, but this year we got our hands on a new piece of cookware that is perfect for the job. In fact, I love this guy so much, I sent my mom the “Brie Baker Gift Set” which comes with the cheese and Fig Jam.

This stuff is versatile — a great savory early party snack, or sweet after dinner indulgence.

Here is what you need:

                 1. Grab A Brie Baker                       2. Choose A Wheel of Cheese

        In Bright Murray’s Red!                                          We went with Camembert.

3. Get Jammin’
           Fruity Anarchy in a Jar         Savory With Tomato Jam        Luscious Fig Jam

 

4.Toppings!

Go nuts, keep it savory or sweeten it up.

 

 

 

 

 

5.Bake That Brie!

  Pop that wheel in — nice and snug.                              Spread that jam on thick!

 

 

 

 

 

 

Top with some cherries.                                              And some Marcona Almonds.

Pop it in a preheated 350 degree oven for about 15 minutes.

Grab a crispy baguette, rip off a chunk and get dippin’. Couldn’t be easier, and you now look like a culinary mastermind. This dish is great for the lazy college students heading home for the holidays looking to impress everyone at family dinner. Or a soccer mom looking for an effortless dish to bring to that holiday party. Even better, it’s a great project for the little ones… let the kids choose the toppings and go nuts! And don’t forget, it’s a great gift.

And that’s that. You are now officially a Brie Baker!

 

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