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.
The popularity of artisan cheeses has helped many Americans create thriving dairy businesses – taste some of our favorites from the West, where Old World techniques and New World innovation gave rise to some of the most heralded and successful cheesemaking families. Mary Keehn began milking goats at home in Humboldt County to provide her family with healthy milk. The heralded result of her experimentation, Humboldt Fog continues to win acclaim and devotees. The story of Ancient Heritage Dairy begins similarly; Paul and Kathy Obringer began raising sheep to provide their children with an alternative to cow’s milk, eventually churning their herd’s output into artisanal cheeses.
Likewise, Cindy Callahan and her son Liam built their prolific sheep creamery, Bellwether Farms, from a small herd intended only for grazing. Another prodigal West Coast cheese family, Bob and Dean Giacomini, founded Point Reyes Farmstead to make a traditional blue cheese, pulling their four daughters into the business. Organize a family reunion and taste the terroir of the Pacific coast – from the misty cliffs of Point Reyes to the snow-capped peaks of the Cascades.
Begin with the fresh, tangy notes of Humboldt Fog. Each layer – rind, creamline, and paste each present unique earthy, floral flavors representative of the goats grazing in dewy mountain forests. Continue reading →
It’s October in New York which means people are wearing scarves, putting pumpkin in everything, talking about how they wish they were in Vermont, and drinking hard cider. It’s a Northeastern US thing. Or maybe it’s a “we try to be chic like the French” thing. Either way: few things inspire the foodie palate like cider in the fall. But when it comes to pairing hard cider, you might find the task a bit more challenging. There are more obvious differences between a German pilsner and a roasty coffee stout ale than there is between a Normandy brut and Asturian cider. But fear not! Pairing cider and cheese might be easier than you think.
If it grows together, it goes together. In other words: if there’s a region famous for a specific cider and it also makes specific types of cheese, give them a whirl.
Let’s start with the classic: a dry, Basque-inspired cider. Millstone’s Farmgate is a traditional, oak barrel fermented cider. This Maryland cidery’s heirloom apples produce a complex juice that is slightly tart and with a floral kick. Pair it with Monte Enebro, a Spanish goat’s milk cheese that’s rubbed in ash and mold giving it a salty exterior punch. (Yes. I just used two fighting metaphors for this pairing.) The inside is firm, acidic, goaty goodness. Continue reading →