STAFF PICKS: What’s On Our Thanksgiving Cheese Plates

Nobody knows cheese like the mongers at Murray’s. That’s why we asked 10 cheesemongers what they’re bringing to Thanksgiving Dinner this week. Here are their recommendations, straight from the red jackets themselves!

Cielo – Keely’s Across the Pond*. God Bless America!

James – Jasper Hill Harbison has been tasting amazing, with a really delicate mustard flavor.

Eric – River’s Edge Up In Smoke, for post-Thanksgiving breakfast with turkey and stuffing!

Sydney – St. Maure*. They are super gooey right now, and the creamy texture means the flavor is even stronger.

Brian, Caves Manager at Murray’s Cheese – (Let it be noted that he had a very hard time deciding.) Consider Bardwell Pawlett*, because it’s savory with flavors of sauteed garlic and onion, and a slight tangy-ness. It’s a beautiful table cheese, on point right now, and a total crowd-pleaser.

Joshua – Colston Bassett Stilton, because it is just delicious.

Sarah – Tomme Chevre Aydius*. It’s light enough that it is a perfect appetizer, especially with crostini.

Kevin – Etivaz, it is a super-delicious flavor explosion!

Brian – Quadrello di Bufala is sweet and meaty like many Thanksgiving dishes. Most people don’t serve Italian cheese at Thanksgiving, so it’s nice to bring something unique and unexpected to the table.

Adam – Spring Brook Tarentaise, my baby. It’s a lovely, hearty cheese and is always great this time of year.

*These cheeses are available in our NYC retail stores but are not currently available for online purchase.

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