New Curds on the Block: Cloumage from Shy Brothers Farm

One Cheese. So Many Ways to Enjoy.

Let Us Introduce You to Cloumage®.

 by Shy Brothers Farm

 

Shy Brothers Farm is so excited to be introducing Cloumage® to the customers of Murray’s cheese shops in Kroger’s supermarkets and its NYC stores. Cloumage® is a versatile creamy fresh farmstead cheese, made with our own cow’s milk in scenic, coastal Westport, Massachusetts. Our cows have the luxury of enjoying acres of acres of lush grass seasoned by the sea air. The milk produced by these happy cows produces the unique flavor you’ll experience with Cloumage®. Creamy with a little tang.

 

What’s the best way to enjoy Cloumage®? That’s a difficult question because there are just SO many. Try “as is” with a little fig jam or herbs – it’s a nice way to start and truly enjoy the flavor and texture of the cheese. From there, sky’s the limit. Chefs have been using Cloumage® in both savory and sweet dishes, from pizza and salad toppings to cheesecakes and pies. Pastry chefs have been substituting half the butter in their recipes with Cloumage® with palette pleasing results.

 

Following are a few of our favorite recipes that are perfect for this time of year – Greek Tzatziki (condiment for burgers, chicken, dipping, etc), Cloumage® & Rosemary Stuffed Dates and Spaghetti Squash with Cloumage® Pesto. We’d love to hear how you enjoy Cloumage® and welcome your feedback!

 

For more recipes and to learn more about Shy Brothers Farm and Cloumage®, we invite you to visit our website.

 

 

Greek Tzatziki

 

Ingredients:

½ English cucumber, peeled, quartered lengthwise & seeds removed

1 clove garlic, minced

1 clove of garlic, minced

1 cup of Cloumage®

juice of ½ lemon

1 tbsp fresh dill, finely chopped

salt and pepper to taste

 

Puree cucumber in food processor

Add garlic, Cloumage®, dill and lemon juice and pulse until smooth

Season with salt and pepper to taste

 

Use as a condiment on burgers, with chicken, pork, lamb or as a dip for veggies or chips.

 

 

Cloumage® & Rosemary Stuffed Dates

 

Makes approximately 12 stuffed dates.

 

Ingredients:

12 dates (pits removed)

1/2 cup Cloumage®

1 tsp honey

1 tsp minced fresh rosemary

pinch of smoked paprika

12 walnut pieces

 

Mix Cloumage®, honey, rosemary & paprika in a bowl.

Fill dates with Cloumage mixture.

Top each with a walnut piece

Sprinkle a little more smoked paprika on top.

 

 

Spaghetti Squash with Cloumage® Pesto

 

Serves 4

 

Ingredients:

2 spaghetti squashes (or 1 lb pasta)

1 tbsp extra virgin olive oil

1 clove garlic, chopped

1 cup fresh pesto

1 tub of Cloumage® (15 oz)

salt and pepper to taste

peas (optional)

 

For Spaghetti Squash:

Preheat oven to 350 degrees

Slice spaghetti squash in half lengthwise and put halves on cookie cheese cut side up

Roast for 45 minutes or until you can easily pierce the flesh with a knife

Discard seeds and remove “spaghetti” with a fork

 

For Sauce:

Add olive oil to sauté pan over medium heat

Sauté garlic just until you can smell the garlic aroma

Warm pesto in the pan then whisk in Cloumage®

Add salt and pepper to taste

Toss spaghetti squash with sauce and peas and serve

The Make Our Melt Finalists!

How has your grilled cheese month been? As the gooey goodness keeps coming, the thought of this blessed month ending brings tears to my eyes. With one more week to go, it’s time to

The Guido

announce the three finalists in the “Make Our Melt” contest! We had some great entries, and choosing was not easy. Our process was thorough, and the three finalists have been selected!


The Guido
-  Cheddar and Pancetta, sounds pretty good right? Supper melty cheddar with an intense porky-ness. But it gets 
better… Slathered with tomato pesto and basil aioli, this guy brings grilled cheese to a new level. Thanks, Allyson Taylor!

Give Me A Beet

Give me a Beet- All that I can say is WOW. I had my doubts, but this sandwich really brings it. Mozzarella and Capri (a very fresh goat cheese) topped with Arugula and beets. I can’t think of a better way to welcome spring. Great job, Kristen Suzon Butler!

The Hammy Grammy- Cheddar and apples are a classic, but thrown in a grilled cheese, it’s a whole new level of goodness. It sounds simple, but the grassy, earthy flavors of Bandaged cheddar really come alive when melted. Good luck, Keith Roberts

The Hammy Grammy

Now that we have our finalist we need your help picking a winner. Through Saturday, all three sandwiches will be featured as specials on our melts menu for $6.99. On Sunday from 3PM-4PM we will be sampling all three melts in store, and collecting votes. You can also vote on facebook here. On Monday we will announce the winner, who will win a $50 gift card, and a spot on the menu. Good luck finalists!

Easy Brunch Recipe: Roasted Tomato & Artichoke Quiche

With this easy quiche recipe, there’s no need to wake up early to enjoy a delicious brunch at home.  Quiche is a savory yet filling breakfast option. For a truly lazy morning, you can even opt to make the quiche the night before. Just heat up your creation in the toaster oven, morning of. To round out the meal, pair with a mixed greens salad with a simple balsamic vinegar dressing. Don’t forget to top with shaved Parmigiano Reggiano!

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Superbowl Recipe: Chorizo Chili!

How do you make a classic winter chili even more warming and delicious? Throw in some chorizo for a subtly smoky, spicy twist on this one pot meal. This recipe comes from our own restaurant, Murray’s Cheese Bar. Makes enough to feed a crowd, so it’s perfect for game day! Make sure to have the recipe handy… they’re gonna ask for it.

 

Murray’s Cheese Bar Chorizo Chili

Ingredients:

2 Tbsp Olive oil

2 strips bacon, cut in ¼ inch strips

1 medium yellow onion, chopped

1 ea green bell pepper, chopped

1 jalapeno, seeds removed, diced

1 can chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 lb ground beef

1 lb ground pork

1/4 lb chorizo (if using fully cooked or cured, chop into ½ inch or smaller pieces; if using raw, remove casing before cooking)

28 oz can peeled whole tomatoes, chopped

28 oz can black beans

1.5 cups beef broth

1.5 Tbsp chili powder

1 tsp cumin

2 Tbsp paprika

1/2  cup cilantro, chopped

1 cinnamon stick

2 bay leaves

Instructions:

  1. Heat Oil in large pot over medium high heat. Add bacon, cook until slightly crisp
  2. Add Onion, Green Pepper, and Garlic to pot and sauté till aromatic. Add Beef and Pork to pot and cook until browned
  3. Add remaining items to pan. Once boiling, lower heat, cover and simmer for 2 hours.
  4. Season with Salt and Pepper
  5. Top with Sour Cream, Cilantro, and Cheddar Cheese. Serve with Tortilla Chips.

Serves: 10

Total Time:2.5

Creamy Mac & Cheese For Kids

Kids tend to like the boxed stuff, but this version will win them over with gooey goodness (and none of the yucky processed stuff). Fresh grated Parmigiano Reggiano makes this a dish grown-ups will love, too!

 

INGREDIENTS

Directions

  1. Bring 2 quarts of water to boil in large pot. Add salt and pasta. Cook pasta al dente following manufacturer’s instructions. Drain pasta, then pour onto a large lipped baking sheet to cool and prevent sticking while preparing sauce.
  2. Lightly heat the milk and broth in a sauce pan. Melt butter in the empty pasta pot; whisk in flour, followed by warm milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard & Parmigiano. Turn off heat, stir in grated Gouda until melted.
  3. Add drained pasta to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.