We aren’t afraid to say it: we love the stinky stuff. The stinkier the better! But, how does a cheese get it’s funk? Well Matt Spiegler from Cheese Notes, one of the best cheese blogs out there, gives us the run-down on how these stinkers are made in this month’s Edible Brooklyn.
Matt brings up one of the most important factors in making a stinky cheese, the washing of the curd in booze. This is what gives this family of cheese its name — Washed Rind. Wheels of cheese are washed in many different styles of alcohol, ranging from beer and wine, to even absinthe and cider. While this does not necessarily impart the flavor profile of the booze, it does have some interesting effects on the rind of a cheese. It introduces a new set of bacteria and yeasts. As Matt explains:
The best known are the Brevibacterium linens, which impart red and orange hues and distinctive aromas — meaty, wet grass, broth, barnyard, even “gym sock” — to prized washed-rind cheeses like nose-searing Époisses or funky, custardy Taleggio. But not all washed rind cheeses are “stinky”; some range toward fruity, floral, pleasantly sour and yeasty; others might not even read as “washed” at first taste, so subtle is the influence.
Matt calls out some of his all-time favorite American washed rinds, and Murray’s was lucky enough to get a shout-out for our Cavemaster Reserve Greensward (pictured above)! This cheese starts its life as Harbison from Jasper Hill Farm, but comes to us very young, where we bathe it in booze and develop its orange rind. Matt describes Greensward as “rich, milky and meaty, with bacon and caramelized onion notes and a distinctly woodsy infusion from its time in the bark belt.” We couldn’t have said it better ourselves.
We are so excited to be nominated for this year’s Edible Local Hero Awards! These annual awards from Edible Manhattan honor food vendors, restaurants, and producers from all over the New York area! Show us some love, and vote for Murray’s here!
Y’all, sometimes there ain’t nothin’ better than a big ol’ dollop of pimento cheese on a nice hearty cracker. We love this stuff because it’s easy to make, and it gets gobbled up at any gathering. Alternatively, it makes for excellent snacking for those solo nights at home binge watching Netflix. Channel your inner Paula Deen, and give this Murray’s recipe a try to put a lil’ South in your mouth!
½ lb Tickler Cheddar, shredded
¾ cup mayonnaise
½ cup Greek-style yogurt
¼ cup Peppadews, minced
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
¼ teaspoon cayenne pepper
1. Fold all ingredients together in a mixing bowl until well incorporated.
2. Enjoy with crackers, baguette or your favorite raw vegetables.
We know that the world of cheese can be pretty daunting: so many different styles and types, not to mention different countries of origin. This nifty map from Smithsonian is an amazing tool to help discover the world of cheese, for novice and curd nerds alike! While it’s no surprise that France is the largest consumer of cheese, did you know that the US is by far the largest producer!? In Mauritania, Camel cheese is all the rage, while in the Philippines, fresh Buffalo milk is the curd of choice. You learn something new every day!
Via Smithsonian Magazine
We’ve all been there, keeled over in a pool of our own regret, shame, and poor decisions. A debaucherous lifestyle comes with a hefty price tag. Working in the cheese biz, we’ve known for a long time that a little hunk of queso can do wonders for the wrath of the worst hangover, and the fine folks at Vice explain why cheese makes such a great hangover cure:
Cheese is filled with all kinds of great things: calcium, enzymes, protein; it has the incredible property to coat things, so it soothes your tummy. Cheese is made of milk, and milk is good for you (it helps strengthen your bones and all that jazz). Good quality dairy comes from happy animals whose rich, liquid lovin’ is the base of the best stuff out there. Cows give forth some incredibly buttery and sweet milk, so cheese developed from cow’s milk can become all nutty and caramel-y. Think aged Gruyere or Comté. Goats have that lush, tangy, slightly barny milk that can develop into a rich, petting-zoo-esque floral creation like the famed Crottin or St. Maure. Sheep have the fattiest and flintiest milk out there and can create some great, wooly, slightly floral treats like the incredible Abbaye de Belloc or Ossau Iraty. Buffalo give forth a yogurt-y, tangy, ultra fatty milk that screams to be pulled out into some fresh mozzarella, all creamy and seductive.
So, next Saturday morning when you’re trying to piece together the long string of mistakes you made the night before, get down to Murray’s and grab yourself a wedge. We get it, you’re hungover…we probably are, too.