99 Archives | Murray's Cheese Blog

March 9, 2017November 29, 2017

Victory Never Tasted So Cheesy!

It’s official! Murray’s cheeses are winners, simple as that. Murray’s, in collaboration with some of the country’s best cheese makers, is proud to take home even more recognition for our original creations! This week, four of our Cavemaster Reserve cheeses took home awards at the annual United States Championship Cheese Contest held in Green Bay, Wisconsin. While we know that our cheeses are delicious, it’s amazing to see our cheesy creations stack up with some of the best in the country!

Hudson Flower

A collaboration with Old Chatham Sheepherding Company of Old Chatham, NY, earned Best of Class honors in the Flavored Soft & Semi-Soft Sheep’s Milk Cheese category, and for good reason! An American twist on a Corsican classic, Hudson Flower is made by Old Chatham, then sent to NYC where it is dressed in a secret blend of rosemary, lemon, thyme, marjoram, elderberries, and hop flowers before taking a rest in Murray’s state-of-the-art caves. Celebrate Murray’s win with a glass of champagne, some dried apricots, and a wheel of this floral wonder.

Greensward

Created by Murray’s Cheese and Jasper Hill Farm of Greensboro, VT, Greensward earned the Second Award in the Smear Ripened Soft Cheese category. Greensward also was recognized as the #1 Soft-Ripened Washed Rind Cheese and 3rd overall Best of Show by the American Cheese Society in 2016 – meaning there were plenty of stinky cheese in attendance, but Greensward beat almost all! So this creamy, bacony stunner is clearly not a competitor to be overlooked. Recreate Greensward’s best moments with a few slices of speck and a jar of cornichons.

Barden Blue

Made with Consider Bardwell of Vermont, this big blue earned Third Award for Blue Veined Cheeses with Exterior Molding. This cow’s milk classic is mellow, grassy, and perfectly aged by our Caves team. Think of it like lying in a fresh green pasture in the middle of spring – it’s really that good. The judges saw Barden as that versatile blue you’ve been dying to try – you could have it with some robust, herbal pancetta or a bar of bitter, bold dark chocolate. Either way, you’re going to love it.

Cornelia

A natural-rind cheese developed by Point Reyes Farmstead Co., Cornelia was recognized Fourth Overall in the Smear Ripened Semi-Soft cheese category. Needless to say, we’re pretty proud of our girl! She boasts a sophisticated palate of roasted peanuts and fresh milk. She’s our favorite during the summertime, simultaneously reminding us of picnics in the park and baseball games with the family.

January 17, 2017November 29, 2017

Tequila and Cheese: The Perfect Pair?

This is not your ordinary cheese pairing, we realize. You’re probably wondering, “What are they thinking?!” Tequila isn’t wine. There’s no grand history of pairing cheese and tequila together. But we would never steer you wrong – the notes of tequila, from floral to caramelly sweet, make a perfect pairing to some of Murray’s most beloved cheeses. We’ve had our expert cheesemongers choose artisanal cheeses to go along with the beautifully crafted tequilas from Casa Noble to create a pairing experience unlike any other.

Crystal – Murray’s Camembert

When it comes to those clean, crisp agave flavors, Crystal is the ideal Blanco tequila. Lingering beneath, there are notes of honey, buttery-sweetness, and hints of limey citrus. This well-balanced tequila is perfect with Murray’s Camembert – toasty, buttery, and lactic, it will balance out the sweet honey notes and pair with the citrusy nip of the tequila.

Reposado – Bianco Sardo

After aging in a French White Oak barrel for an entire year, Reposado emerges smooth and full-bodied. The oak imparts notes of smokiness, while hints of vanilla, lemongrass, and wildflowers lingers with each taste. This sweeter, tangier version of Parmigiano Reggiano is the ideal along with that – toasty sweetness and lanolin loves the vanilla and oakiness of the tequila.

Anejo – Annelies

Aged for two full years in French White Oak barrels, Anejo develops into a complex balance of dried fruits and piquant spices. Toasted oak, butterscotch, and vanilla are the key flavors that linger on the tongue, making it a perfect pairing for our Murray’s Cavemaster Annelies. The cheese also shares flavors of butterscotch and toastiness, with the addition of a unique cocoa flavor that stands out against the aged tequila.

Single Barrel Extra Anejo – Greensward & Stichelton

Aged in a slightly charred French white oak barrel that has been used for 7 generations to create tequila, the most prominent notes are vanilla, hazelnut, and chocolate. Impossibly smooth, with strong cocoa notes, we love it with the fruity bite of Stichelton. When the stronger notes of woodiness come through, that’s when we break out the Greensward – those bacony, funky notes are strong enough to match it.

Joven – Cornelia

A mix of young silver tequila balanced with extra aged tequila, Joven combines the sweet floral and tropical fruit notes of the young with the smooth vanilla finish of the old. Murray’s own Cavemaster Reserve Cornelia makes an interesting pair – buttery and rich with a hint of roasted peanut, it adds a savory, bold element to act with the sweetness of the Joven.

Want to learn more about tequila pairings or cheese pairings in general? Check out our upcoming classes!

November 13, 2014February 6, 2018

Hello Cornelia! A New Cavemaster Reserve Cheese

We are so proud to finally roll out our latest “Cavemaster Reserve” cheese, and already people are buzzing about it. After months of testing, cavemaster Brian is ready to start selling our new one-of-a-kind Cornelia. Named for our original location at Cornelia Street and Bleecker Street in New York’s West Village, these adorable tiny toma-style wheels were made in partnership with Point Reyes Farmstead, who make several wonderful cheeses out in California.

We receive the wheels at just a few days old, and they are immediately moved to our washed-rind cave where we give them lots of love, and several washings. After they’ve developed a nice orange-colored rind, they’re moved to the natural-rind cave, where they’re allowed to develop further. The final result is a beautiful natural-rind, similar to the rinds found on Tomme de Savoie and Toma Walser.

Our friends over at Cheese Notes had these astute tasting notes on Cornelia:

The rind is orangey-pink, with a frosting of white mold, and a light layer of crystalline accretions from the washings. The paste is smooth and rich, with a scattering of eyes, lightly bulging and oozing as it warms. The aroma is a bit musty, carrying over from the aging caves; the flavor is beautifully buttery, with a silky, melting mouthfeel (reminiscent of a higher-fat sheep’s milk cheese even though it’s made from cows milk), with notes of roasted peanut and buttered toast, earthy and a bit brothy once it comes to room temperature. This is an easy-eating cheese, and I wouldn’t expect too many Cornelia’s halves to make it back into the fridge once they’ve been put out on the board.

You can read the whole write up here, or try the cheese for yourself at both of our New York retail location and of course you can always order it online.