Tag Archives: murray’s cheese

2013/01/03 · 6:50 pm

Hudson Flower, A cheese raised by a super nanny…

Hudson Flower, A specialty cheese aged in Murray's cellars

Hudson Flower, A specialty cheese aged in Murray’s cellars

On New Years Eve I had the pleasure of hosting a sparkling wine and cheese pairing including some of my favorite pairings and a few special treats to jazz up this last class of the season held aboard the vintage motor yacht Manhattan. Participants went crazy over a unique sheep cheese created for the holiday season by the affinuers at Murray’s, Hudson Flower.

So just what is an affinuer? Affinage is a French word that comes from the French verb Affiner that comes from the Latin “ad finis”, meaning “towards the limit”. An Affineur is a bit like a nanny, carefully nurturing and caring for the precious offspring of the cheesemaker till it reaches maturity. There are common practices carried out for most cheese types including temperature and humidity control, appropriate aging time, mold strains used, rack or shelving used and packaging chosen for sale upon completion. Sometimes washing or coating the rinds are practiced to create a unique flavor or add a different spin on a traditional cheese. Hudson flower, created in the cellars of Murray’s cheese, is a delicious example of the difference that a creative affinuer can impart on the flavor of a carefully ripened cheese.

Hudson Flower starts out as a young sheep cheese hailing from Old Chatham Sheepherding Company in Chatham, NY. The rinds are coated in a secret blend of rosemary, lemon thyme, marjoram, elderberries and hop flowers. This comforting blanket of herbs imparts floral and fresh citrus notes to the creamy smooth paste of this fascinating, delicious cheese. Clearly a winner in the art of cheese ripening techniques! I hope to see it offered not just for the holiday season but year round.

Pairing suggestions-
Cremant de Bourgogne, Jura Chardonnay, Saison Ale, lighter floral reds or for breakfast with a cup of Chamomile tea!

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2012/03/15 · 11:12 pm

Eden Ice Cider, Dangerously delicious! Paired with Irish Cashel Blue Cheese…

I love apple wines and cider. Especially with strong, bold cheeses. Last week I had the chance to taste something new to me, Eden Ice Cider from Vermont. Wow! Danger Will Robinson! This luscious liquid could pose a delicious dilemma. Addictive overindulgence!Image

Each bottle contains a blend of over 8 lbs of apples. In addition to Macintosh and Empire there are some varieties chosen to specifically enhance the final blend. Russets are selected for full-bodied sweetness, Calville Blanc for acidity, citrus notes and balance, and Ashmead’s Kernel for structured tannins.

 As in ice wine, which is made from grapes frozen on the vine, production for ice cider is an intricate process. Apples are held in cold storage till winters temps plummet. Apples are then pressed into juice and stored outside for 6 to 8 weeks. A rich concentrate is created from a freezing and melting off process, then fermented at 50-55 degrees for several weeks or months to the peek of crazy, unique tastiness!

Eden
http://www.edenicecider.com/
 , located in Vermont, produces 4 different styles of ice cider including an herb infused version named Orleans. I’ve only had the chance to sample this style but I’ll be on the lookout for the other offerings from Eden.

As it is nearing St. Patrick’s Day I couldn’t help but to try this juicy unctuous treat with one of my favorite Irish cheeses, Cashel Blue. Image

Creamy, salty, buttery goodness oozes from each morsel of this decadent blue cheese. Made in Tipperary, Ireland from the milk of friesian cows Cashel Blue is the original Irish Farmhouse blue cheese. Cashel Blue is the unique creation of Jane and Louis Grubb, established in 1984. Developed at a time when softer blue cheeses were a rarity it has truly developed a following among those seeking a smoother, less intense style than English Stilton. 

The Cashel Blue paired beautifly with the crisp, chilled Ice cider! Pick up some at your favorite cheesemonger and celebrate St. Patrick’s Day in style!

Eden Ice Cider is available at Vinoversity and Astor Wines in NYC. Cashel Blue is available at Murray’s and Artisanal in NYC and online.
http://www.edenicecider.com/

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2010/10/02 · 4:20 pm

Kelso of Brooklyn on the High Seas, A Evening of Beer and Cheese!

I have become increasingly interested in local beers over the past year. For one of my consulting jobs I’ve had the chance to taste and pair a number of beers with cheeses as well as tapas. One of my favorite brewers is Kelso of Brooklyn. Kelly Taylor’s style and use of  innovative flavors are just what I’m looking for when my mood changes to all things beer.
At a recent event in the NY harbor I paired a number of Kelso’s beers with a selection of cheeses from Murray’s on Bleecker. While many where interesting these 3 pairings where voted the best overall.
 I especially liked the Carroll Garden Wit with the Hudson Red. It reminded me of Gewurztraminer and Muenster a classic pairing from the Alsace region of France. Kelly’s Wit has a slightly floral, fruity note with a spicy finish that was amazing with the slightly stinky, beefy, buttery goodness of the Hudson Red! Kelly just couldn’t wrap himself around this cheese but he had to admit it was the favorite pairing of the evening.
 Many brewmasters will argue the fact that beer is a better pairing with cheese than wine. I think it depends on the cheese and it is always fun to compare. I sometimes serve both and have a vote at the end of the evening. I will be designing a menu for Kelly’s beers later in the month for a beer and tapas event. Stay tuned for updates but for now enjoy these… 
Kelso IPA paired with——–

Grand Cru Sur Choix Gruyere
USA , Wisconsin
Pasteurized Whole Cows Milk
Veggie Rennet
Age- 12 months

Smooth nutty and slightly bold with perfectly formed holes. Extreme care is taken to age these large wheels of semi firm cheese with a finish of slowly simmered beef broth. The fruit profile of the IPA stands up to the savory flavors of this cheese without overpowering it.

Kelso Carroll Garden Wit paired with———

Twin Maple Farms Hudson Red
USA, Ghent, NY
Raw Cow
Veggie Rennet

The little town of Ghent is filled with cutting edge cheese makers! This washed rind has a reddish outer crust with a slightly funky aroma typical of this style of cheese. The paste has a slightly sweet clover honey taste with a buttery, floral finish. The flavors of chamomile, orange and floral notes in the beer are the perfect compliment to the sweet buttery paste of this cheese. Try the pairing with and without the rind.

Kelso Recessionator paired with——

Cambozola Black Label
Germany
Pasteurized Cow
Veggie Rennet

What you don’t like Bleu cheese? This smooth creamy Bavarian cheese is the best of both worlds. A cross of Camembert and Gorgonzola with an extra creamy texture not found in regular Cambozola, a gray mold rind adds an extra layer of flavor as well to this unusual cheese. Slight punch but delicious silky mouth feel. Add some cherry jam and brown bread for an exceptional pairing experience. Like cream in your coffee this pairing is sure to win over even the most hard core wine/cheese geeks.

Check out Kelso and Murray’s online

 
http://www.kelsoofbrooklyn.com/eventCalendar.html


http://www.murrayscheese.com/

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