Here at Murray’s we have been raving about Roquefort all month long. Can you blame us? Roquefort is classic, tasty and versatile, perfect for this time of year when lots of people are entertaining.
After we nearly had to say au revoir forever we renewed our love for this French beauty and never looked back. Let’s just say we hope it’s standing nearby when the clock strikes 12 on New Year’s Eve.
And to improve the odds of that happening, here are 5 tasty ways to enjoy one of our favorite cheeses. Bon appetit!
1. Fresh endive leaves topped with crumbled Roquefort, candied nuts and a dried cherry or cranberry. Sweet. Salty. Crunchy. Awesome.
2. Spread some Roquefort on a fig and wrap it in prosciutto. OH YEAH.
3. Serve a hunk of Roquefort au naturale. With a nice Sauternes on the side. Why mess with a classic?
4. Top your favorite cracker with some Roquefort and drizzle with honey. This sweet treat is the bees knees.
5. Whip it! Roquefort whipped with equal parts butter and cream cheese or sour cream makes an excellent dip. Whip it good! Veggies, chips and all things dip-able will be the perfect companion.
Murray Greenberg (never met him; he died before I got here) was a Jewish Spanish civil war veteran and communist who opened a wholesale butter and egg shop a few doors up Cornelia street in 1940. The old timers tell me that even though he was an old leftie, he was still a street smart capitalist who used to buy cheese cheap and trim it and sell it. 
