Meadow Creek Dairy Grayson
Looks like Taleggio. Smells like Feete. This award-winning cheese is a product of the strict ecological farming practices of the Virginia Feete family. Using the raw milk of their 80-head herd of Jersey cows, this hand-crafted cheese is available 9 months a year. It arrives to Murray's deliciously sticky and stinky, boasting a deep, golden paste that spills across the plate in a river of oniony, beefy, full-throttle intensity. Not for the faint of the heart, and one of the best we've ever tasted. Tame the Feete(s) with a malty brown ale.
Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at email@example.com at least 72 hours prior to your desired ship date.
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Just the Facts
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Porters and StoutsPorter, Stout, Imperial Stout
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.