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Murray's St. Mark's 80g

$12.00/Each


In the spirit of St. Mark's Street, we've taken a beloved traditional cheese and given it an avante garde spin. This complex, unctuous cheese is fragile—we keep it safe in a little red terra cotta crock. So cute. Plus, the crock helps St. Mark's double as a perfect, personal fondue. Top with some fig jam and walnuts—or be a purist and leave it as is—and pop the cheese in the oven for a few minutes. It will get oozy, melty, and glorious. Scoop up the creamy goodness with crusty bread for the perfect fall/winter treat.



Pair with Beaujolais, or a crisp ale, and some Village swagger.




Just the Facts

Country
United States
Region
Vermont
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
3-5 weeks
Weight
80 g

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne



    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.



    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!



  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.

    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.



  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.



  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.