Weekend of Soft Cheeses
I received another shipment of cheese from Murray's Cheese Shop, located in NYC this weekend. I always keep a "wish list" on their website by stocking items in my cart so I don’t forget about them. I then buy a couple at a time. This time I went for La Tur because I read a mouth water description of it the day before.
This is not a good photo of the cheese at all, which is upsetting, but the taste made up for it’s appearance. One would normally let it get to room temperature and then cut the top of the rind off. It becomes very soft and would ooze out all over the place otherwise. The outer most edge of the cheese inside the rind gets almost liquid. The inside is more solid, but still extremely soft. It’s really almost like butter, and you can spread it on bread or crackers, but I like to just attack with a knife. Most people thought I was eating straight butter by the appearance of it. I kind of was. The cheese is very creamy, salty, buttery and had a non-existence stench factor. I don't know who wouldn't like this.
When I was in Seattle recently visiting a winery, I saw a packaged cheese called Cambozola and was intrigued. It sounded like it would be camembert and gorgonzola blended together. I checked Murray's website and found this Black Label to add to my order. It can be described as more of a brie type flavor paired with a mild blue. If you don't necessarily love a strong blue, you can still do this. It is soft and very fudgy, with barely any stench. This is one of my favorite cheeses of the year so far.
I had some out of town guests who picked up some cheese at Wegmans. First, the Bucheron, which is by far one of my favorite cheese.
This is made in a log and cut vertically into circles. The outside, I would compare with a very soft, mild brie. It's very liquid and creamy. The center becomes more like a goat cheese, with a more crumbly and sour flavor. Over all, this has a very low stench factor, and amazing taste and texture.
And last but certainly NOT least, the Wegman's Rich & Buttery. My lord, this cheese is rich. And buttery. After a while you feel like you are eating butter, but you're ok with it. Again, room temperature is best, but it can become quite soft and runny, so sometimes a cracker or a spoon works best. It’s beyond soft, creamy, buttery, you won’t want to stop. It is heaven in your mouth. This cheese usually comes in small wedges, so you don't become overwhelmed. You may however, find yourself competing for the last bite. Don't be afraid to slap other’s hands.
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Murray's Cheese Shipment I
Today, my shipment from Murray's in NYC came in the mail. I only ordered two since it's just me eating cheese in the house, and I don't have any social engagements coming up that would necessitate good cheese.
Brie Fermier - (Northern France, cow) Noted by Murray's cheese experts as "the best brie we've had," I had to try it. Whooo doggie, it was a little stronger than I like my brie, but I guess that's how brie should be. Even with the elevated stench factor, it had a great texture, soft but not runny. It was a tad irony and musty. A must try for the brie lover in you.
Angel Food - (Central Illinois, goat) Yes, it lived up to its name, and yes, it was that good! This is clean, milky, and delightfully runny. I might suggest you cut the top of the rind off and spoon it out onto some bread, or straight into your mouth. This is very non confrontational in stench factor- easy on the eyes and the nose.
Praire Fruits Farm Label
Whole Form
See, told you. So photogenic.
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Homemade Cheese Board For Dinner
Camembert Isigny Ste Mère- (bottom left) This was your run of the mill Camembert. Made in Normandy, so you know it's authentic Camembert- ripe, strong bodied, delicious. I bought it one night to have with some red wine and a fresh baguette.
Tropical Brand Grilling Cheese-(far right) uncooked it has the taste and consistency of Queso Blanco- salty, can crumble easily. Once grilled it becomes almost rubbery, and acquires some nice little grill marks. This has the oily, saltiness of your typical Mexican Queso Fundido when heated up, but is less runny and has a nice squeak when you eat it. Great for snacking, but you'll want to eat it right after grilling.
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