Make Whey For… Stichelton!

The holidays are about bringing people together. We love to gather around with our friends and family, enjoying each other’s company. Of course, adding good food into the mix is always an added bonus. This year, we are taking a leaf out of the Brit’s book and breaking out our favorite Stilton and a bit of port. But, of course, it wouldn’t be Murray’s if we didn’t put a little twist on it – it’s time to meet Stichelton

Stilton’s greatest competition, Stichelton is the raw milk recipe of England’s most well-known blue cheese. Each wheel is made by hand, and is a spicy-sweet homage to its older brother. In fact, Stichelton is what Stilton once was – it uses Stilton’s original, raw-milk recipe, which was switched over to the pasteurized version in 1996t. Stichelton, because of its raw milk, could not be called ‘Stilton’ because of the protected designation of origin or PDO, which specified what cheeses could or couldn’t be called Stilton. But Stichelton, because of its raw milk, has a piquancy that the normal Stilton simply cannot rival. Whether it is the soft creaminess that coats the palate, or the lingering caramel sweetness that hides beneath the bite of blue, Stichelton will blow the Stilton you know out of the water.

So why Stichelton and Port? In yesteryear, this was a classic dish enjoyed during the holidays – to serve a wheel (or sometimes half a wheel) of Stilton infused with port wine. This dessert wine has always paired best with Stilton and other tangy blue cheeses, but it’s taken to a whole new level with Stichelton. It is truly a way to bring people together and will be talked about for years to come.

Here’s how to do it:

  1. Pick up a wheel of Stichelton – or half a wheel, depending on how many people you’re planning on hosting. If you go for the full wheel, you’re going to have to remove the top (try and keep it as flat as possible, so you don’t have an uneven surface).
  2. Start scooping around the edge of the cheese with a spoon, creating a sort of moat with the edge of the rind and the center of the cheese remaining. Stick that cheese you scooped out to the side – you can nibble on it as you go.
  3. Through the middle of the wheel, prick the cheese from top to bottom with a thick skewer, creating a hole where you can start pouring that Port into. Put several more holes through the moat you’ve scooped.
  4. Now, grab a funnel, because it’s time to pour that Port! Pour slowly, letting the liquid flow into and irrigate the blue cheese veins.
  5. When the holes have all been filled, and if you kept the top of your cheese flat, you can pour the Port directly on top too. Fair warning: since the cheese is a bit porous, the port will start seeping out eventually – all you have to do is make sure that you serve this bad boy in a deep bowl, then wrap it in plastic wrap until it’s ready to serve. Depending on how strong you want that port to soak, you can do it anywhere from a few hours before, or two weeks before you serve that wheel.

When it’s time to roll out the Stichelton, serving it with pears and walnuts is the tradition. But feel free to try something new and exciting – maybe spread the Port-Stichelton over one of Jan’s Farmhouse Cranberry & Pistachio Crisps. Want a little bit of extra sweetness? Top each bite with a dab of Black Cherry Confit. Let everyone dig into the wheel with their own spoons, serving as they like. It’ll be both a delicious centerpiece and quite the talking point for the holidays.

 

Bonjour, Flavor!

Sometimes, what you need is an escape. Especially around the holidays. But if you can’t escape, what’s the next best thing? An experience that transports you. That’s why the gift of Murray’s is your best bet this holiday season – it can whisk you away to a land of flavor and delight. This time, we take you to France with the French Connection

Come a-whey with us – to strolls along the Seine River, leading to an afternoon lunch at a cafe not far from the Eiffel Tower. Or to cool mountain air from high up in the French Alps, watching cows and sheep graze. It all is embodied in the cheeses highlighted in the French Connection – a tour across the land of France.

First is the traditional French Alpine cheese – Comte comes from France’s Jura region, capturing the essence of raw, mountain pasture-fed cow milk with a hint of sweet milk, stone fruit, and brown butter. The rich chunk of Ossau Iraty comes from the Pyrenees – it’s a grassy-sweet sheep’s milk cheese highlighted by toasted wheat and hazelnut flavors. The Prince of French Blues, Bleu d’Auvergne comes from the same region as Roquefort, and is mellower and meatier than its spicy sheep relative. And that unassuming, miniature white wheel? That’s Chabichou – a wrinkly aged goat cheese chock full of lemon zest and minerality, the perfect tangy little bite.

But it wouldn’t be enough simply to feature cheese – The French Connection also highlights France’s answer to salumi with Saucisson Sec. Porky, with a hint of garlic, it is best served whole, while you or your guests slice medium-thick bites. With the Comte, it is divine, especially paired with the mix of French Olives that accompany it. Or top the Ossau Iraty and Bleu d’Auvergne with the Black Cherry Confit – the mix of flavors will surprise and delight.

We want to make gift-giving easy for you. Whether buying for the cheese novice or the hardcore cheese fanatic, we have something for everyone!

8 Delicious Gifts for 8 Tasty Nights

Finding that perfect gift for Hanukkah is a task that drives the best of us meshugenah. So many different people to shop for, so many nights! Here are our top 8 picks for 8 super tasty Hanukkah treats!

epoisses_set_gift_2014

1. Epoisses

Perfect for that little sibling who’s really a stinker (I’m talking to you, sis). She made your parents proud with her law school, her perfect GPA, and her doctor boyfriend. Tell her how much she really stinks.

assortment_stilton_set_gift_20152. Stilton Crock

We’ve all got that terminally single, chronically depressed aunt who maybe overdoes it on the tranquilizers and vodka. Get rid of her blues with something blue. This classic English blue comes in adorable little crock!

chocolate_sweets_murrays_munchies_two3. Munchies

Forget about Gelt, give the kids something that they’ll actually want to win in this year’s dreidel games. Alternatively, keep these addictive candy bars for yourself and let the kids eat the crappy stuff.

oil_vinegar_due_vittorie_balsamic4. Due Vittorie Balsamic Vinegar

Dealing with the stress of the holidays (in-laws, anyone?) is enough to put any dad in a sour mood. Give him a gift with a flavor that’ll match how he feels! Due Vittorie is hands-down one of the best vinegars we’ve tried, with deep, bold red fruit flavors.

chocolate_sweets_salty_road_taffy5. Salty Road Taffy

We all have fond memories of Bubbie digging into the nether-regions of her pocketbook to pull out a chewy, decades-old wad of salt water taffy. Up her game with these small-batch confections, guaranteed to make her platz.

honey_jam_spreads_confiture_de_cerises_noires6. Black Cherry Confit

Even though she’s the maven of the guilt trip, your mother is still the sweetest woman in your life. Give her something equally as sweet! These cherries pair perfectly with a creamy brie, or make for an indulgent ice cream topping.

honey_jams_spreads_mikes_hot_honey7. Mike’s Hot Honey

You know that uncle that never shuts up? Here’s a way to get that trap closed, for at least a few minutes. While it might not be a permanent fix, you’ll be able to get a few words in. This honey is the perfect blend of spicy and sweet.

oil_vinegar_olive_oil_castillo8. Castillo de Canena Smoked Olive Oil

Grandpa’s olfactory might not be what it used to (hence the overwhelming smell of moth balls and Old Spice), so give him something he can actually taste! This flavor-forward olive oil has a nice smokiness that’s hard to miss!

For our other gift suggestions, be sure to check out Murray’s 2014 Holiday Gift Collections! And Happy Hanukkah!