Category: Curd on the Street

by: Cate Peebles

One bright and early Saturday morning (some might argue too early, too bright):

Four intrepid Murray’s apple-enthusiasts met up at 25-19 Borden Avenue in Long Island City, Queens, to begin a trek upstate to gather apple leaves for this year’s batch of Cavemaster Reserve Little Big Apple.Fueled by pumpkin doughnuts and taknards of iced coffee we started here:

 And wound up here, give or take an hour or two and an episode of Car Talk:

Where we spent the morning surrounded by these: Skipping, Von Trapp-like, through lively, green, rolling hills–as demonstrated by Leo, here:

We also had to do a little quality control, sampling the Gala Apple wares that filled the air with their warm apple skin glow and sweet smell.

 However, we did add a little muscle, having promised Brian, the Cavemaster, that we’d fill several boxes with perfect, cheese-wrapping-sized leaves, like these:

After several hours of plucking, munching and view-intaking:

 We decided to celebrate our yeild and join the growing crowd down the hill for a little post-picking-picnicing, a fall tradition here at the Warwick Valley Winery:

 Meanwhile, back in the caves,these little guys had no idea what was coming their way:

 Stay tuned for: The Making of Little Big Apple

By:Tess McNamara

Lots of great stuff   making it’s way out of the caves this week, and with Greensward recently being featured in the Wall Street Journal we have really stepped up production.  Ready to go? Let’s get spelunking!

Greensward:  We’re happy and our wrists and forearms are tired.  Why you ask?  Well, we have not just one, but three tall racks teeming with Greensward at various stages of its bath cycle.  It takes a lot of time to scrub and wash these babies, thus our well developed forearm muscles.  You could bake your favorite savory quiche over spruce branches from a freshly axed Christmas tree, or you could spoon Greensward into your mouth for the same effect.  It’s your choice.  We’re just sayin’, they’re here in mass quantities and they glow like the sky at dusk and taste like brothy, woodsy butter.

Truffle Tremor:  Sniff out this truffle laden cakey goat cheese from California’s Humbolt County and dig in.  You may moan a little over the first herbal, cream of mushroom, earthy bite.  Once cut into, this bloomy rind drum reveals a cookies ‘n cream-esque paste rimmed by a custardy, opaque creamline.  Those darker specs are the truffles themselves so rest assured this is no faux dinner party surprise.  Bring salami, too.

Amarelo da Beira Baixa (translation: “yellow cheese from the lower border”) is a mixed goat’s and sheep’s milk, semi-soft cheese from Portugal, currently making us do handstands.  Tart, yeasty, zippy flavors are balanced by earthy, meaty, herbal notes.  Eat the rind and mean it if you like the idea of transforming to a Portuguese barnyard.

Angel Food:  This little angel hails from Illinois where the prairie rolls on endlessly and the wind whips across rich, grassy terrain.  The thin bloomy rind on this number covers a creamy, barny, sour cream and chive flavored paste.  We think you should do yourself a favor and make some toast and start spreading Angel Food atop.