Roomano Extra Aged Gouda
Roomano is similar to an aged Gouda, but is technically from the cheese family 'Proosdy'. These have lower butterfat than the required 48% for Gouda (this one has 45%) and their edges are noticeably sharper. This cheese defines the term 'flavor-dense.' Made of pasteurized cow's milk and aged up to 4 years, Roomano has an intense flavor of sweet-salty butterscotch. The granite paste is peppered with white flecks - calcium lactate crystals that form during extended aging - lending an assertive crunch. You'll need a heavy knife (and perhaps some protective goggles) to breach this rewarding fortress of cheese, and a nice brown ale to wash it down.
Unless noted otherwise, Murray's cheeses sold by the lb. ship in multiple 0.5 lb increments. To request a whole wheel, or an intact portion of at least 2 lb, please contact the Murray’s team at orders@murrrayscheese.com at least 72 hours prior to the date of shipment.
Photos from Our Community
Just the Facts
Bourbon
Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.Cabernet Sauvignon
Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.Riesling
This 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.
Featured Content...
The Macallan Whisky & Cheese Pairing Guide
Scotch whisky is every bit as diverse, intricate, and nuanced as cheese, so it helps to know which whiskies go best with which cheeses. With that in mind, we partnered up with our pals at The Macallan to put together this definitive guide for pairing their whiskies with the best possible cheesy companions. Without further …
Continue reading “The Macallan Whisky & Cheese Pairing Guide”
Murray’s Teaches: Whiskey and Cheese Class
In technical terms, Christine Clark is a Certified Cheese Professional. In her own words, she is a “really passionate geek.” This makes her well-qualified to teach classes about cheese, and as the Assistant Manager of Education at Murray’s, that’s exactly what she does. Every day at our shop on Bleecker Street, Christine and her team …
Continue reading “Murray’s Teaches: Whiskey and Cheese Class”
Diamonds are a Cheese’s Best Friend
Have you ever seen a piece of Parm, waiting in your local cheese shop, like a sparkling diamond? Wait, is it actually sparkling? You’re probably wondering what those little crystals, sprinkled over the paste of your cheese are. Or maybe you’ve bitten into a super aged cheddar, only to have a bit of crispy crunch …