New Curds on the Block: Cloumage from Shy Brothers Farm

One Cheese. So Many Ways to Enjoy.

Let Us Introduce You to Cloumage®.

 by Shy Brothers Farm

 

Shy Brothers Farm is so excited to be introducing Cloumage® to the customers of Murray’s cheese shops in Kroger’s supermarkets and its NYC stores. Cloumage® is a versatile creamy fresh farmstead cheese, made with our own cow’s milk in scenic, coastal Westport, Massachusetts. Our cows have the luxury of enjoying acres of acres of lush grass seasoned by the sea air. The milk produced by these happy cows produces the unique flavor you’ll experience with Cloumage®. Creamy with a little tang.

 

What’s the best way to enjoy Cloumage®? That’s a difficult question because there are just SO many. Try “as is” with a little fig jam or herbs – it’s a nice way to start and truly enjoy the flavor and texture of the cheese. From there, sky’s the limit. Chefs have been using Cloumage® in both savory and sweet dishes, from pizza and salad toppings to cheesecakes and pies. Pastry chefs have been substituting half the butter in their recipes with Cloumage® with palette pleasing results.

 

Following are a few of our favorite recipes that are perfect for this time of year – Greek Tzatziki (condiment for burgers, chicken, dipping, etc), Cloumage® & Rosemary Stuffed Dates and Spaghetti Squash with Cloumage® Pesto. We’d love to hear how you enjoy Cloumage® and welcome your feedback!

 

For more recipes and to learn more about Shy Brothers Farm and Cloumage®, we invite you to visit our website.

 

 

Greek Tzatziki

 

Ingredients:

½ English cucumber, peeled, quartered lengthwise & seeds removed

1 clove garlic, minced

1 clove of garlic, minced

1 cup of Cloumage®

juice of ½ lemon

1 tbsp fresh dill, finely chopped

salt and pepper to taste

 

Puree cucumber in food processor

Add garlic, Cloumage®, dill and lemon juice and pulse until smooth

Season with salt and pepper to taste

 

Use as a condiment on burgers, with chicken, pork, lamb or as a dip for veggies or chips.

 

 

Cloumage® & Rosemary Stuffed Dates

 

Makes approximately 12 stuffed dates.

 

Ingredients:

12 dates (pits removed)

1/2 cup Cloumage®

1 tsp honey

1 tsp minced fresh rosemary

pinch of smoked paprika

12 walnut pieces

 

Mix Cloumage®, honey, rosemary & paprika in a bowl.

Fill dates with Cloumage mixture.

Top each with a walnut piece

Sprinkle a little more smoked paprika on top.

 

 

Spaghetti Squash with Cloumage® Pesto

 

Serves 4

 

Ingredients:

2 spaghetti squashes (or 1 lb pasta)

1 tbsp extra virgin olive oil

1 clove garlic, chopped

1 cup fresh pesto

1 tub of Cloumage® (15 oz)

salt and pepper to taste

peas (optional)

 

For Spaghetti Squash:

Preheat oven to 350 degrees

Slice spaghetti squash in half lengthwise and put halves on cookie cheese cut side up

Roast for 45 minutes or until you can easily pierce the flesh with a knife

Discard seeds and remove “spaghetti” with a fork

 

For Sauce:

Add olive oil to sauté pan over medium heat

Sauté garlic just until you can smell the garlic aroma

Warm pesto in the pan then whisk in Cloumage®

Add salt and pepper to taste

Toss spaghetti squash with sauce and peas and serve

Macking with Murray’s: Mom-to-be Mac & Cheese Recipe

For all the moms-to-be in the house, we know you need gooey, golden comfort for two, which is why we tailored our Classic Mac and Cheese recipe just for you, swapping out raw milk cheeses for equally meltable and delicious pasteurized varieties.

Expectant mom, Daphne Oz, approves!

Pregnancy Mac & Cheese (Serves 6 to 8)

Ingredients:

1lb  elbow macaroni
1 quart milk
8oz Irish cheddar, grated
8oz Taleggio, rind removed and cubed
6oz Fontina, grated
6oz Isabella Gouda, grated
2oz Cabot Clothbound Cheddar, finely grated
8 TBSP butter
½ cup all-purpose flour
.5 tsp nutmeg
.25 tsp cayenne
1 cup panko breadcrumbs
Zest of 1 lemon
2 sprigs fresh thyme minced
3 TBSP butter
.5 tsp black pepper
1 half onion, skin removed
1 bay leaf
2 cloves
½ clove grated garlic

Directions:


Pre-heat your oven to 350 degrees. Grate all cheeses and combine.

Cut a slit into the halved onion and place a bay leaf in the slit.  Stick the 2 cloves into the onion.  Start making the mornay sauce by placing the milk in a saucepan over medium low heat and adding the onion.  In a separate saucepan, melt the butter and add ½ clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes.  Ladle in the warm milk, whisking constantly, until combined and smooth.  Add the nutmeg, black pepper and cayenne pepper. Add 5oz Irish Cheddar and 5oz Taleggio and 3oz Fontina and 3oz Isabella Gouda.

In a separate pan, bring water to a boil and add salt.  Add the macaroni and cook until tender.  Strain the macaroni and place in a bowl.  Add the remaining grated cheeses and toss to combine.

Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3TBS 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 grated Cabot and the breadcrumbs. Bake in a 350-degree oven for 20 minutes and serve. Bon appetit!

As seen on The Chew.


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

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!

Murray’s Classic Mac & Cheese (Serves 6-8)

Ingredients:

8oz Tickler cheddar, grated

8oz Spring Brook Farm Reading, grated
6oz Comte St. Antoine
2oz Cabot Clothbound Cheddar, finely grated
1lb elbow macaroni
1 quart milk
8 TBSP butter
½ cup all-purpose flour
.5 tsp nutmeg
.25 tsp cayenne
1 cup panko breadcrumbs
Zest of 1 lemon
2 sprigs fresh thyme, minced
3 TBSP butter
.5 tsp black pepper
1 bay leaf
1 half onion, skin removed
1 bay leaf
2 cloves
½ clove grated garlic
Directions:

1. Pre-heat over to 350 degrees. Grate all cheeses and combine.

2. Cut a slit into the halved onion and place a bay leaf in the slit.  Stick the 2 cloves into the onion.  Start making the mornay sauce by placing the milk in a saucepan over medium low heat and adding the onion.  In a separate saucepan, melt the butter and add ½ clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes.  Ladle in the warm milk, whisking constantly, until combined and smooth.  Add the nutmeg, black pepper and cayenne pepper. Add 5oz Irish Cheddar and 5oz Spring Brook Reading.  Then add3oz Comte and whisk until well combined.

3. In a separate pan, bring water to a boil and add salt.  Add the macaroni and cook until tender.  Strain the macaroni and place in a bowl.  Add the remaining grated cheeses and toss to combine.

4. Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3TBSP 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 in a 350 degree oven for 20 minutes and serve right away.

You can have our perfect blend of cheeses delivered right to your door. Our Murray’s Mac & Cheese Kit  offers 4 half-pound pieces of the taste-tested cheeses in this recipe: Tickler cheddar, Spring Brook Farm Reading, Comte St. Antoine and Cabot Clothbound Cheddar

 

As seen on The Chew

Don’t Mind If We Fondue: Three Easy Recipes That Will Make You Melt

As temperatures drop (and drop and drop), we like to eschew the polar vortex and curl up ‘round a nice fondue pot full of our favorite ooey-gooey melted cheeses, dunking everything in sight (things like hot chorizo, fingerling potatoes, and hunks of baguette) into silken strings of dairy goodness, finishing off each bite with a bright, briny cornichon.  Get the recipes below—from classic to daring– bubblin’ in your melting pot.

Murray’s Classic Fondue

Ingredients:
1 teaspoon salt
1 garlic clove
150 g (approx. 3/4cup) white wine
4 oz (approx. 1 cup) Gruyère, grated
4 oz (approx. 1 cup) Comté, grated
3 oz Emmental, grated
1 tablespoon + 1 tsp cornstarch
1 teaspoon lemon juice
Directions:
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan. 
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.
5.Add lemon juice and whisk until incorporated.

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Murray’s Funky ‘Due

Ingredients:
8oz Ardrahan, cubed
8oz Murray’s English Cheddar, grated
12oz Your favorite IPA beer (We recommend the Peekskill IPA)
1/4 teaspoon dry mustard
1 pinch cayenne
1 dash Frank’s Hot Sauce (or other vinegary hot sauce)
1 teaspoon freshly minced garlic
1 tablespoon cornstarch

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Murray’s Fancy ‘Due

Ingredients:
8 oz. (approx. 2 cups) Comté, grated
8 oz. (approx. 2 cups) Fontina, grated
1 Tbsp + 1 tsp cornstarch
1 clove garlic
1 cup Champagne or other favorite sparkling white wine 
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan.
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.

 

 

 

 

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Directions:
1.Remove the rind from the Ardrahan and cube. 
2.Grate the Murray’s English Cheddar and toss both with the cornstarch. 
3.In a saucepan, heat the beer, garlic, hot sauce and cayenne pepper to a simmer. 
4.Gradually add the cheese a half a cup at a time, whisking constantly until combined and emulsified. 
5.Season to taste with salt and pepper.

 

Check out our fave cheeses and accompaniments you just can’t fondue without this season.  Happy melting!

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!