Sep 4, 2020
Iconic Murray’s Cheese Debuts New Long Island City Eatery Murray’s Cheese has expanded its footprint in New York with the opening of a new location in the Long Island City section of Queens, New York.
seen from United States
seen from Russia
seen from United States
seen from Sweden
seen from Germany
seen from Australia
seen from Israel
seen from United States
seen from Russia
seen from Morocco
seen from Türkiye
seen from Morocco
seen from China
seen from United States
seen from United States
seen from Malaysia
seen from Canada
seen from Canada
seen from Malaysia
seen from United States
Iconic Murray’s Cheese Debuts New Long Island City Eatery Murray’s Cheese has expanded its footprint in New York with the opening of a new location in the Long Island City section of Queens, New York.
Old Kentucky Tomme is produced, oddly enough, in Indiana, not Kentucky.
Capriole Farmstead Goat Cheese is run by cheesemaker Judy Schad, who was at the forefront of the farmstead cheese revolution. Old Kentucky Tomme is made from raw goat’s milk and aged from four to eight months. Flavors are buttery and rich with hints of cellar, mushroom, and goat.
Bohemian Blue is a sheep’s milk cheese made in Wisconsin.
To ensure quality, Hidden Springs Creamery collaborated with local blue cheesemaker Tony Hook. He makes the wheels and Hidden Springs ages them. Fun fact: the mold added during aging is Penicilium roqueforti, the same mold added to Roquefort in France. Firm and slightly crumbly, the Bohemian Blue is excellent when paired with honey.
Allow yourself to be awestruck by Rawstruck, a fresh goat cheese produced by Coach Farm.
Rawstruck was Coach Farm’s first raw-milk cheese to fill the space left by a lack of domestic raw-milk soft goat cheeses on the market. The milk used to make Rawstruck is never more than a day or two old and then aged for at least 60 days. While crumbly, Rawstruck is creamy with notes of citrus in the paste and mushrooms from the rind. Pair it with berries or a light fruit!
Hafod is a cloth wrapped cheese with Welsh roots.
Producer Holden Farm Dairy is part of the organic farm Bwlchwernen Fawr (try saying that five times fast). They’ve changed the recipe of the cheese to take it back to the way cheddars were produced in their community fifty years ago. Hafod is wrapped in cloth and then covered in a thin layer of lard to protect it as it ages. Pair it with beer, really any beer will do, or some apples or pears.
Blu di Bufala is another buffalo cheese offering from our library!
Blue cheeses come in all varieties, and now you can have one made from buffalo’s milk. Produced in Italy, Blu di Bufala is a whole milk blue cheese aged for a minimum of three months. With a hint of sweetness and an intense tangy bite, it’s great to pair with a Prosecco or dark chocolate.What more could you ask for?
The cheese library is getting medieval this week with Fontina Val d’Aosta
Fontina production dates back to the middle ages. Allegedly, a man named Savardzo (who is probably more myth than man) taught the people of the Val d’Aosta how to make an unpastuerized, full-fat cheese that had to be aged in caves for three months. So when you taste the cheese and detect notes of fruit, grass, and earth, remember: you’re eating legend.
Gamonedo is made in northern Spain by a dwindling number of artisanal makers.
Traditionally, Gamonedo was produced seasonally during the annual migration of animals to higher and lower pastures and was a blend of cow, goat, and sheep’s milk. Today, the majority or producers are elderly and their knowledge is in danger of disappearing. Which is a shame, considering how unusual Gamonedo is. The cheese is lightly smoked for three days, then placed in a cave. It’s a blue cheese but the blue flavors balance with smoke. Wild!