It’s the moment we’ve all been waiting for – April is GRILLED CHEESE MONTH. You know that we indulge in grilled cheese whether it’s Grilled Cheese Month or not, but this is the time of year to up your grilled cheese game and step away from the simple recipe of cheddar and white bread. (Not that we don’t LOVE cheddar and white bread, but we just know it’s time for you to try something a little bit different!) We’ll give you the inside scoop on a few add-ons that will up the ante on your next cheesy treat. And trust us, you’ll be saying thanks after just one bite.
You’ve probably had bacon in your grilled cheese (and if you haven’t tried that out yet, it’s amazing). But let’s take it up a notch! Speck is a thinly sliced, Prosciutto-like meat that is velvety, herbal, and just a little bit smoky. The whole muscle is smoked over beechwood for hours, then pressed in a crust of juniper, thyme, sage, and fennel. Think of it as smoked bacon’s fancy older brother. Spread some fig spreadon a rustic wholegrain bread, add some super melty Fontina Fontal, and layer the speck in the middle and, PRESTO: Grilled cheese magic.
You’ve done meat, now let’s talk about spreads. Now, we love being able to dip our sammies in sauce (think a French Dip or anything with gravy). But you should really consider spreading instead of dipping! Take a meaty cheddar, like Montgomery’s Cheddar, and spread a heaping spoonful of Puddletown Pub Chutney on some sourdough bread. The chutney, made from apples and onions that are soaked in an espresso stout, is going to impart flavors you didn’t even know existed (basically, it’s autumn in a jar) and bring a warm, comforting feeling that is perfect for a rainy day.
Okay, you’ve probably tried (or at least heard of) brie and granny smith apples in a grilled cheese before. But now’s the time to step up your game with that too. Forget about the brie – go with Camembert instead. Those earthy notes and buttery flavors will perfectly balance out the tart granny smith apples. Need to crank it up one more notch? Try Mike’s. Hot. Honey. Not only is it going to accentuate the sweetness, but it’ll add a spicy kick to the sandwich that you didn’t know you needed.
You’re still looking for a gift for the holidays, huh? Don’t worry, we’ve got your back. Giving the gift of cheese is pretty much the in thing this year, and we’ve got a gift for pretty much everyone. It takes a single gift to transport your loved ones across oceans with some of the world’s greatest cheese. First stop? Italy.
It’s no secret that Italians do the whole eating thing right. Especially when it comes to cheese and meat. In this collection, we’ve hit up all the classic cheeses you think of when Italy is brought up – nutty Fontina, sheepy Pecorino, and spicy Gorgonzola, of course. Fontina Fontal is the epitome of the Italian table cheese, perfect for snacking with its supple paste and sweet, nutty flavor. You’ve most likely had Pecorino before – this Italian classic takes many shapes and forms, but the one we love most is hearty, crumbly, and full-flavored. The Gorgonzola is Mountain Gorgonzola, which is firm, sliceable, and delectably tangy with a hint of earthiness. Throw in the creamy La Tur, and it’s a full spread of all the amazing cheeses that Italy has to offer.
And then there’s the meat. The Italians invented salami – perfecting the process of preserving meat through salt, cool temperatures, and time. Murray’s own Sopressata is a classic salami derived from Italy’s most popular recipe, a combination of coarsely ground pork, garlic, salt, and freshly ground pepper. Our Speck is a smoked, full-muscle cut similar to silky Prosciutto, and aged in an herbed crust made up of juniper, thyme, sage, and fennel. Both pair well with the briny, peppery Castelvetrano Olives and crunchy Tarallini Crackers that accompany the gift pack.
It’s La Dolce Vita – the Sweet Life. And there’s nothing sweeter than giving cheese for the holidays. And receiving it, too!
There’s so much more to enjoy with your cheese beyond crackers and bread. Using our Greatest Hits collection as a jumping-off point, we’re combining salty and sweet, pickled and creamy, and matching pairs by region (what grows together, goes together!). Use this as your indispensable pairing guide this holiday season.