While we might be “ancient,” New York Magazine still thinks we’re doing something right! In their annual Food & Drink Issue, NY Mag calls out Murray’s—specifically our Cavemaster Reserve cheeses Torus and Greensward—and declares our owner Rob Kaufelt “New York’s reigning dairy king.” We humbly accept, and look forward many more years of slinging cheese in NYC!
Cheese, similar to other fermented foods, is teeming with millions of micro-biological bodies (many of which are considered probiotic, and good for digestive health). While the research is young, many in the food science community believe that these microbes, most often found in unpasteurized cheeses, produce many of the positive benefits of other probiotic food like yogurt and kombucha. In the story from NPR below, we hear about the developments in the understanding of cheese microbes and hear from one of our favorite cheese makers, Jamie Montgomery, who makes the ever-popular Montgomery’s Cheddar.
The “Cheese Grotto” is one of the coolest things that we have seen on Kickstarter in a long time. We often encounter the difficulties proper cheese storage at home, and the Grotto hopes to help us cheese lovers keep our curd in the best possible condition. For the more adventurous, the Cheese Grotto can also be used for bringing your cheese to the perfect ripeness. Check out the video below, and throw them some love on Kickstarter!
While we have all come to know Macaroni as the pasta used in mac and cheese (hence the mac), here are 40 inspiring ideas for several different types of pasta. At Murray’s HQ, we’re debating which we like more: the Taleggio fried sage, and prosciutto, or the Kalamata olive, goat cheese and orange zest. We’ll let you decide!
Who doesn’t love a big old melty pot of fondue this time of year? This much-loved dish (well, pot, really) of melted Gruyere and Emmentaler saw it’s prime in the 1970’s, and still holds a special place in any curdophiles heart. But how did the melty stuff become so popular?
NPR’s economics podcast Planet Money got curious about the origins of fondue, and found…asuper-secret cheese cartel. That’s right! Essentially this cabal controlled which producers could make certain cheeses, and at what price they could sell those cheeses. Plus we get to hear from a rogue cheesemaker who continued to make traditional Swiss cheeses (Sbrinz, in particular) in the face of mafia-like control. This is riveting radio for cheese fans.