Tag: 37

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Happy Thanksgiving! All-American Cheeses for your Holiday Table

american artisansWe’re grateful to live in the land of the free and the home of much awesome cheese. We hope you’re gearing up and settling in for a holiday full of good friends, family, and feasting.

What’s Thanksgiving without cheese? Here are some of our favorite beauties, all crafted in the incredible country we call home. Pair this American bounty with apple butter, ripe pears and crunchy pecans for a pitch perfect autumnal platter.

st mark'sSt Mark’s (Our brand new Murray’s exclusive cheese!) 

Guaranteed to make your guests love you! In the St. Mark’s (Street, ethos) spirit, we’ve taken a beloved traditional cheese and given it an avante garde spin. This complex, unctuous cheese is fragile—we keep it safe in a little red terra cotta crock. So cute. Plus, the crock helps St. Mark’s double as a perfect, personal fondue. Top with some fig jam and walnuts—or be a purist and leave it as is—and pop the cheese in the oven, or toaster oven, for a few minutes. It will get oozy, melty and glorious. Scoop up the creamy goodness with crusty bread for the perfect fall/winter treat. Pair with Beaujolais, or a crisp ale, and some Village swagger.

Cremont

A fantastic little cheese from the chevre pioneers at the Vermont Creamery. This one combines high-quality pasteurized goat’s milk (from the twenty family farms supported by the creamery) with cow’s milk & cream (from a local co-op). A slow, lactic set and a delicate, crinkly rind make for a rich, mouth-coating, earthy, and satisfying cheese.

Cabot Clothbound Cheddar

Twice a year, we hand select Cabot’s English-inspired clothbound cheddar aged by the Cellars at Jasper Hill. Our preferred flavor profile: a delicate balance of sharpness, slight nuttiness, and a caramelized, nearly candied sweetness. Produced from the pasteurized milk from a single herd of Holstein cows, our wheels hover in the 12-14 month range.

Pleasant Ridge Reserve pleasant ridge

The talented cheesemaker Mike Gingrich makes this smooth, firm cheese from the raw milk of his 150-cow herd only during the summer months, when the cows can graze on the lush pastures and the cheese takes on a fruity, olive-y, addictive depth. Several months of aging intensify its flavors, especially the sweetness.

CaveMaster Reserve Greensward

Two years ago Murray’s and the Cellars at Jasper Hill embarked on a top secret mission to create an exclusive cheese for Eleven Madison Park’s Iconic New York menu.The result is a spectacular new pasteurized cow’s milk cheese…and Murray’s is the only place you can get it! Greensward will wow your guests. Promise. Perfect spoonable, silky texture. Perfect big, bacony flavor. Perfect notes of forest and resin from Greensward’s pretty spruce jacket.

rogue riverRogue Rover Blue

After decades of award winning production, the newest owners of Rogue –David Gremmels and Cary Bryant–decided to take it up a notch. For a special edition of the company’s classic ‘Oregon Blue Vein’ they start with pastured, raw summer milk. A fruity nuance is added to the dense, vegetal, smoky blue after several months of aging by wrapping the wheels with local pear “eau de vie” soaked grape leaves from a neighboring vineyard. Due to the highly seasonal milk supply and remarkable demand, availability is limited.

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Macking with Murray’s: Murray’s Classic Mac & Cheese Recipe

Murray's Classic Mac

In our search for the elixir of life—AKA the perfect mac and cheese—we’ve tasted many-a recipe, and to paraphrase those Brooklyn bards, the Beastie Boys, we’ve been “working harder than ever, and you can call it macking.” At long last, our cheese alchemy has led us to THE ONE: a recipe we can’t keep secret, a dish so perfectly balanced and proportioned we must share it with you immediately!

#murraysmac

Murray’s Classic Mac & Cheese

Yield
Serves 6-8

Ingredients

  • 8 ounces Fontina Val d’Aosta, grated
  • 8 ounces Spring Brook Reading, grated
  • 6 ounces Comte St. Antoine, grated
  • 2 ounces Cabot Cheddar, finely grated
  • 1 half onion, skin removed
  • 1 bay leaf
  • 2 cloves
  • 1 quart milk
  • 8 tablespoons butter
  • ½ clove garlic, grated
  • ½ cup all-purpose flour
  • ½ teaspoon nutmeg
  • ½ teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 pound elbow macaroni
  • 3 tablespoons butter
  • 1 cup Panko breadcrumbs
  • 2 sprigs fresh thyme, minced
  • Zest of 1 lemon

Directions
1. Pre-heat oven to 350 degrees F.

2. Cut a slit into the halved onion and place a bay leaf in the slit. Stick the 2 cloves into the onion. Placing the milk in a saucepan over medium low heat and add the onion.

3. In a separate saucepan, make a Mornay sauce: melt 5 tablespoons butter and add the grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes. Remove the onion from the warm milk and discard. Ladle in the warm milk to the butter and flour mixture (called a “roux”), whisking constantly, until combined and smooth. Add the nutmeg, black pepper, and cayenne pepper. Add 5 ounces Fontina Val d’Aosta and 5 ounces Spring Brook Reading. Then add 3 ounces Comte St. Antoine and whisk until well combined.

4. In a large pot, bring water to a boil and add salt. Add the macaroni and cook until al dente. Strain the macaroni and place into a bowl. Add the remaining grated cheeses and toss to combine.

5. Pour the Mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3 tablespoons butter and add the Panko breadcrumbs, thyme, and lemon zest. Place the combined macaroni and cheese into a shallow baking dish and top with the breadcrumbs. Bake for 20 minutes and serve right away.

frozen_mac_and_cheese

Not in the mood to cook? Check out our prepared mac and cheese, which comes in three insanely delicious flavors: classic plain, basil artichoke, and pulled pork. We’ll deliver dinner straight to your door…all you need to do it heat it in the oven and enjoy. Click here to shop Murray’s prepared mac and cheese.

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