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Summer Snacks: Peppablues!

By: Summer Babiarz

This week my Weight Watchers leader emphasized getting a lot of flavor into your food. I see her point. I do tend to graze less throughout the day if I have had something that is truly flavorful and satisfying. So with the idea of big bold flavors in mind I would like to introduce to you the glistening, fire engine red, juicebombs that are Peppadews! These little guys pack a lot of punch with very few calories. They are sweet, spicy and tangy all at the same time. If you stuff these hallow little wonders with almost any firm or crumbly cheese your taste buds will thank you

In honor of the upcoming 4th of July holiday, I have chosen to pack them to the brim with Rogue River Blue from Oregon.  Rogue River Creamery  has been a leader in American artisan cheesemaking for over 80 years. This cheese in particular is a monger favorite behind the counter at Murray’s because it is punchy and yet well balanced. It doesn’t hurt that it is soaked in pear brandy and presents its leaf-wrapped gorgeouness on a cheese board in a way that makes you look like a rockstar. Whatever the reasons- professional cheesemongers love this cheese and it’s no accident.

Peppablues!

Inspired by the scarcity of great blue cheese in America, Founder of Rogue River Blue Tom Vella and his wife traveled to France in the early 1950s in search of Roquefort. Mr. Vella was able to win over the highly secretive Roquefort Association with  his charming personality and bilingual education. He was presented with a gold pass signed by all functionaries of the Roquefort Society. This granted him access to study every step of Roquefort-making from the functionality of farms to aging cheese in the limestone caves at Cambalou.  With that knowledge he founded this American cheesemaking powerhouse  and they seem to only get better at balancing these big bold flavors.

Peppablues are a healthy and smart appetizer for a picnic or BBQ and they fit right in with all their red, white and blue glory.

 

Peppablues (3.5 points, 2 servings = 7 points total)

2 oz Rogue River Blue

10 ea Peppadews

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Same Cheese, New Heights: Slinging Cheese in Aspen

Murray’s owner Rob Kaufelt catches up with longtime friend Dana Cowin

By: Rob Kaufelt, Proprietor of Murray’s Cheese

When I graduated college way back in ’69, I climbed into my old Pontiac GTO and with my pals Dave and Gary headed west. When we got to Aspen, Colorado, the rednecks there said, in so many words, ‘There’s the road, son, you’re already on it, no need to stop here.’ This was their way of telling long-haired hippie freaks like us they didn’t want our kind around.

Flash forward forty-four years to the summer of 2013, when Murray’s crew Amanda Parker, Nick Tranchina, and I cruised into town in our rental car to meet Paige Yim (our Marketing Manager) and do Murray’s booth at the Aspen Food and Wine Classic. Not too many rednecks around that town anymore, not in a town where a twenty-million-dollar ski house is nothing special. Nor is a skinny woman with blond hair and Botox. But Mario [Batali] and the boys were there doing their celebrity chef thing, and so were we with our selections of the country’s best cheese, fresh from Brian’s caves.

“I could get used to this”

We have sixteen stores in Colorado now, and we visited most of them. What a rush to visit a store up in the mountains and see a sign on the outside of the building that reads ‘Murray’s, and inside, a beautiful shop with some of the nicest folks you’re ever gonna meet sampling cheese you never figured would get up into those hills. Times are indeed changing. So, if you’re ever going to go through these mountains, prepare a little and stay awhile for a beautiful Colorado vacation.

It was a smokin’ hot 99 degrees, and it was smokin’, period, as Colorado springs were literally on fire. Speaking of smokin’, you know that Colorado has legal weed, giving new meaning to the terms grass-fed and pot belly. In fact, hog farmers out there are indeed feeding their pig’s stems, leaves, and other leftover scraps the growers don’t need. The idea is that stoned pigs go easy to slaughter. Next, they’ll show that it cuts cholesterol and, capitalism being what it is, they’re bound to find some new uses for horrible piggy poop next.

All in all, a fun week in this old cheesemonger’s career!

Rob

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Greek To Me

As soon as summer hits, the cravings begin. Nothing does hot nights, and summer vibes better than watermelon. I mean, what says “dang, it’s hot”  better than slicing into a juicy, sticky, sweet melon? Few things. Of course, since Murray’s is a cheese shop, we had to find a way to sneak some dairy in there.

Feta. the perfect pairing. Salty and crumbly, not only does it play well with the flavors of watermelon but it also provides a nice textural change. Feta is a Greek sheep’s milk cheese, made basically by compressing fresh cheese curds and brining them for preservation. The brine makes this cheese slightly salty. I don’t know if this is something that you encounter but in Tennessee, where I grew up, watermelon was nothing without a dash of salt.

While the pre-crumbled feta is pretty common, try some of the real stuff from Greece. It will usually come in brine, and has a lot more acid, lemony flavor than what we are used to seeing. Of course, it is available at Murray’s.

Our Friends over at Real Greek Feta were nice enough to share this recipe for a super easy watermelon and Real Greek Feta salad. Perfect for those hot, lazy summer nights. Also, follow them on Twitter, and Facebook for the latest in all things feta.

Watermelon and Real Greek Feta Salad

Serves 4, 10 minutes

¼ lb Real Greek Feta, cubed

½ watermelon, chunks

½ red onion, thinly sliced

4 TBSP balsamic vinegar

1. Mix Real Greek Feta, watermelon chunks, and thinly sliced onions
2. Drizzle with balsamic vinegar and serve

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Get Grillin!

Congratulations, you have made it. It’s officially grilling season, which means there are tons of new Murray’s products to try this Memorial Day and throughout the summer. Whether you’re grilling on your fire escape, in the park, or in your back yard, we’ve got the stuff you need.

Brooklyn Hot Dog Company Classic Beef Dog

What screams warm weather, relaxation, and the American dream better than the hot dog? While I admit to shoveling down a street dog on occasion, the folks at Brooklyn Hot Dog Company are whipping up some outer borough dogs that are out of this world. These dogs put the street vendors to shame. Deep flavor, super juicy and made from 100% beef – these franks are begging to be grilled! Not a fan of the dog? That’s OK, try some of Brooklyn Cured’s new sausages for the grill. With a wide variety of flavors including Andouille, Bratwurst and Chicken with Apple, these guys have all of the bases covered. Brooklyn is really reigning the grill market this year, but with products this good, its easy to see why.

Scarfe Maxx

Going the hamburger route? We’ve got you covered. Naturally, we love our cheeseburgers, and the options are endless. Right now, I have really been feeling the Alpine style of cheese on my burgers. These cheeses melt perfectly, and there are a wide variety of flavor profiles that can be achieved. Like caramelized onions? Scharfe Maxx, will add a distinct rich oniony flavor to your patty. Feeling a little bit funky? Try some of Meadow Creek’s Mountaineer, which will be sure to take your burgers to a new level.

And don’t forget the condiments for all your grilling needs. Sir Kensington makes some great small-batch ketchup that has a much deeper flavor than store-bought ketchups. Notes of onion, cayenne, honey, and coriander will have you scooping this stuff on by the spoonful.

McClure’s Relish

McClure’s is yet another Brooklyn made product that really brings it this grilling season. Their line of spicy and garlic relish are mandatory at any cook out. They also have a great selection of pickles for munching on, and a Bloody Mary mix that will make you memorial day memorable (it’s also  been know to have the exact opposite effect).

If you don’t have time to shop in store, or live outside of the city you can purchase our Murray’s Griller Pack with everything you need online and get it delivered right to your door.  Whichever way you decide to go, grill hard and stay cool out there!

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Curd to your Mother!

Mother’s Day is just a few days away, and I have been thinking about all the things you can do with cheese to make Mom feel super special. I also am pretty lazy, and spend most of my time selling cheese, so I needed to come up with some ideas that don’t take up too much of my time (Not that my mother isn’t worth all the time in the world – Love you, Mom!). Here are some simple ways to make your mother’s special day a little bit cheesier.

For Breakfast in Bed

This barely takes five minutes, and you can finish it before you’ve had your first cup of coffee.  Slice a baguette, and top it with a dollop of fresh ricotta. Drizzle honey on top and sprinkle with walnuts. Rush it to Mom’s room before she is out of bed (don’t forget the coffee, which will actually pair really nicely). Guaranteed to win you some serious brownie points.

Want to get a bit more intricate?

Go for an omelet.  Eggs are pretty easy, but even easier to jazz up. A good alpine cheese will bring any omelet to a whole new level. Try Challerhocker which will add a mild nuttiness, and spice. Want even more depth? Try Etivaz. This cheese is essentially a super-charged  Gruyere. Throw some fresh spring vegetables in there and call it a day! Mother’s Day!

Moms Love Chocolate

Roquefort and chocolate. Seriously. The nutty and astringent qualities of this sheep’s milk blue goes perfectly with the complex flavors of a dark chocolate. The textural experience is pretty amazing too. Chocolate and cheese, a win for sure.

No matter what you do for Mom this Sunday, we hope her day is extra special!

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