It’s entertaining season, and the king of the Murray’s classroom, Dan Belmont, recently shared with Gotham Magazine his top 10 cheese entering tips. Here are some of our go-to’s:
1. Balance is key.
You don’t want a plate of three different brie-style cheeses, or all blues for that matter. You want to create a progression from mild to intense flavors featuring a variety of cheese styles, origins, and milk types. When selecting each component for your board, remember that texture should be balanced, too.
2. Light-bodied reds go with everything.
Pinot Noir is probably the most versatile food-pairing wine. Try selecting a lighter bodied one from a cool-climate region like Burgundy or New York’s Finger Lakes. A good Pinot will be herbaceous, earthy, and fruity with good acidity. Heavier wines like Barolo or Bordeaux don’t play as well with certain molds.
3. Add something sweet.
Honey will always have a home with Blue cheeses, playing off the sweet and salty combination and its thick texture is luxurious on the palate. Fig jam works with just about anything, while strawberry preserves are a knockout with a nice alpine-style cheese like Comte. Get creative and try a caramel sauce or chocolate for your Goudas, Cheddars, Bries, and even Blues!
Head on over to Gotham Magazine to read Dan’s full list!
Stuffed squash is a classic Fall dish that beautifully highlights the flavors of the season. The sweet and nutty qualities of Acorn squash mesh perfectly with the nuttiness found in Gruyère. Whether you’re whipping up a batch for a Thanksgiving feast, or simply looking for an easy fall dinner, this recipe will make you fall in love with Fall!
No meat? No problem! Vegetarians will be thankful to learn that this dish is also super tasty without the sausage.
• 1 acorn squash, halved and de-seeded
• ¼ pound ground Italian sausage or diced cured sausage
• ½ onion, diced
• 1 teaspoon sage, minced
• ¼ cup breadcrumbs
• 1 egg, lightly beaten
• ½ cup Gruyère, grated
• olive oil
1. Preheat oven to 350˚F.
2. Rub squash halves with 2 tablespoons olive oil and season with salt and pepper. Place squash cut side down on an oven-safe baking sheet and roast for 20 to 30 minutes or until tender.
3. While squash is cooking, add 2 tablespoons olive oil to a sauté pan and brown onions over med-low heat. Add sausage and brown.
4. Drain fat from the onion-sausage mixture. Mix sage, breadcrumbs, and egg into the mixture.
5. Remove cooked squash from oven and fill with sausage mixture. Top with grated Gruyère cheese and bake for 10 mins until cheese is browned.
6. Have the best Thanksgiving ever!
We all know the stress of preparing a perfect Thanksgiving meal. This year, try a different approach. Instead of offering to prepare the stuffing or cranberry sauce, offer to bring everyone’s favorite dish: CATERING! If you’re in New York City, be sure to check out Murray’s Catering offerings and talk to our Catering team (Leigh, Sarah, and Beau), who can hook you up with everything but the bird.
Our go-to platter: cheese! The best part about bring cheese to your Thanksgiving gathering is the Murray’s Catering team who can help you assemble the perfect cheese board that will have all of your guests forgetting that turkey is even a thing. The “All American” spread pictured above celebrates American cheese, and includes 5 of our all-time favorites: Humboldt Fog, Green Hill, Solo Gran Queso, Pleasant Ridge Reserve, and Black River Blue. Serve these with honey, Marcona almonds, and dried fruit for something to be truly thankful for!
Looking for something a little lighter to nibble before the big event? The catering team is also well versed in the world of small bites. Their beautiful Crudite platter features their famously addictive garlic-herb spread made with bright and tangy fromage blanc.
Overwhelmed by rich desserts? After the turkey, sides, and all the trimmings, a slice of pie might set you back another belt loop. Instead, take a break from the table, and set out a tray of bite-sized desserts and chocolates for your guests on your coffee table. Full of flavor and the perfect size to nibble on while lingering over coffee. Offer an assortment of mini tartlets, mini brownies, petits fours, and caramels, and let people help themselves to the bounty!
Want more info on Murray’s Catering? Shoot them an email at catering [at] murrayscheese [dot] com, or give them a call at 212-243-3289.
We are so proud to finally roll out our latest “Cavemaster Reserve” cheese, and already people are buzzing about it. After months of testing, cavemaster Brian is ready to start selling our new one-of-a-kind Cornelia. Named for our original location at Cornelia Street and Bleecker Street in New York’s West Village, these adorable tiny toma-style wheels were made in partnership with Point Reyes Farmstead, who make several wonderful cheeses out in California.
We receive the wheels at just a few days old, and they are immediately moved to our washed-rind cave where we give them lots of love, and several washings. After they’ve developed a nice orange-colored rind, they’re moved to the natural-rind cave, where they’re allowed to develop further. The final result is a beautiful natural-rind, similar to the rinds found on Tomme de Savoie and Toma Walser.
Our friends over at Cheese Notes had these astute tasting notes on Cornelia:
The rind is orangey-pink, with a frosting of white mold, and a light layer of crystalline accretions from the washings. The paste is smooth and rich, with a scattering of eyes, lightly bulging and oozing as it warms. The aroma is a bit musty, carrying over from the aging caves; the flavor is beautifully buttery, with a silky, melting mouthfeel (reminiscent of a higher-fat sheep’s milk cheese even though it’s made from cows milk), with notes of roasted peanut and buttered toast, earthy and a bit brothy once it comes to room temperature. This is an easy-eating cheese, and I wouldn’t expect too many Cornelia’s halves to make it back into the fridge once they’ve been put out on the board.
You can read the whole write up here, or try the cheese for yourself at both of our New York retail location—and of course you can always order it online.
We don’t mean to toot our own horn, but we feel we must tell you: Murray’s Brie Baker is going to be your favorite part of the upcoming holiday season. Follow our easy recipe suggestions and you’ll have an impressive appetizer or dessert in just 15 minutes!
Here are some classic combinations for the holidays:
Simple:Keep it simple and top your baked brie with fig spread, honey, or strawberry jam. Really, anything spreadable will work!
Savory: A mixture of ¼ cup chopped roasted tomatoes, ¼ cup chopped artichokes, and 2 tablespoons chopped pitted olives. Combine with 1 tablespoon capers and a pinch of fresh black pepper.
Sweet: A mixture of ¼ cop chopped pecans and ¼ cup chopped dried apricots. Combine with 1/3 cup fig spread, ¼ cup dried cherries, and a pinch of ground cinnamon
Here’s what to do:
- Place an 8 oz. Mini Brie or Camembert in a Murray’s Brie Baker.
- Pick your flavor combination and mix up your topping.
- Spread the mixture over the cheese.
- Bake in a preheated 350° F oven for 15 minutes.
- Become known to all as the Host/Hostess with the Most/Mostess.
Other Baked Brie ideas:
- Go for simple sweetness with fig spread (included in Baked Brie Set).
- Wrap the brie in puff pastry and add any topping.
- Go for a savory appetizer and top with roasted mushrooms, olives, thyme, and parsley.
- Check out 23 other great Baked Brie ideas here!