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Fondue It Better: How to Throw A Fondue Party

In Curd on the Street On February 19, 2014 0 Comments

Like to customize your food? Fondue offers a wide range of options. There are numerous ways to change up the recipe each time. Never have the same fondue twice!

It’s easy. Choose your cheeses, 3# in any combination, follow the recipe, get fondu-in’!

 

*Pro Tip: When choosing your cheese selection for a fondue, it’s best to choose at least one alpine cheese into your mix. Try a classic like Gruyere or Emmentaler, or anything in the “Go Nutty” section.

Basic Recipe

3 Pounds  Of Cheese (Mix and Match)
1 Tablespoon Cornstarch
1 Cup Beer or Wine
1 Tablespoon Lemon Juice
1 Teaspoon Black Pepper
1 Garlic love
 
Coarsely grate the cheeses and toss with the cornstarch. Heat the wine or beer with lemon juice over medium heat.  When hot, add the cheese mixture a handful at a time until melted.  Add black pepper to taste. If serving in a fondue pot, rub the pot with a clove of garlic.  Set the pot on its stand over a low flame.  Pour in your melted fondue.

 

Step 1: Choose Your Cheese!

Choose your cheese to create a customized fondue blend.

Go  Nuts:

Challerhocker
Brown Butter|Butterscotch

Appenzeller
Roasted Nuts|Spicy
 
 
Fontina
Truffels|Grassy

Get Fancy:

Etivaz
Deep Fruit|Intense nuttiness

Vendeen Bichonné
Rich|Mushroomy
 
Gabietou
Earthy|Funky

Break Boundaries:

Klaverkaas Estate Gouda
Caramel|Brothy

Gorgonzola Cremificato
Yolky|Creamy

Tickler Cheddar
Sharp|Tangy

Step 2: Booze Cruise!

Grab something boozy to and an extra kick to you ‘due

Beer: Any beer works, choose based on what you like to drink. Going for complexity? Try an IPA. Looking for deep and rich? A stout will do wonders. A little bit delicate? A hefeweizen is perfect.

Wine: Choose whites if you’re looking for mild and sweet notes. Opt for reds for richer, berry notes.

Liquor: Don’t replace the wine or beer with hard liquor. Instead, take a shot (or two) to change up the flavor profile.

Step 3: Dip In!

Get Fondu-in’! Don’t be scared, dip right in!

Wanna learn more about cheese? Check out our “Cheese Course” video channel: vimeo.com/channels/cheesecourse.

 

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

In Cheesy Recipes On February 10, 2014 0 Comments

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.


Murray's Classic Mac

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

In Cheesy Recipes On February 10, 2014 0 Comments

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

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Cheese from Coast to Coast

In Curd on the Street On January 29, 2014 0 Comments

By Rob Kaufelt, Proprietor of Murray’s Cheese

This week Murray’s opens its 100th location — you can find our newest cheese counter inside the Ralphs store in the heart of Studio City, California.  With this latest shop within a shop, Murray’s becomes the first coast to coast specialty cheese company in the US.

No one, myself included, could foresee that happening way back when us young mongers in our old mom and pop shop in Greenwich Village began introducing artisan cheeses to the neighborhood.  It would have been pure fantasy that this, the oldest cheese shop in New York, would become something bigger.

But our mission was to bring great cheeses to America at large.  Our approach at first was to teach what we had learned. We began to learn about Spain, England, France — the great cheese countries. But the main thrust was always the USA, and the local dairy farmers across the land who were beginning to make cheese to be proud of.

Now we have local cheeses in our stores in Washington, Oregon, Colorado, Georgia, Texas, California, with many more regions to come. On top of this, by year end we’ll have trained and certified over a thousand cheese mongers to proudly wear the Murray’s ‘Red  Jacket.’

We do hope that within a few years, there will be a Murray’s somewhere near you.  While it’s a far cry from that little shop on Bleecker where it all began, what you’ll find in your neighborhood is just like the Greenwich Village original – quality cheeses and a friendly, knowledgeable staff, some great prices, and a whole lot more.

Murray Greenberg, the founder, a refugee from war torn Europe, a little guy who sought a better life in America, would be amazed to see his name a household word across the land.

I am amazed myself!

Help us celebrate! Enter to win a $100 Murray’s shopping spree! Or come by one of our 100 stores on Saturday, February 1st for a day of cheese (and free Murray’s Melts in New York and LA!) Get the details here