It's basically a cheesecake, said the woman next to me. She was right. The Baked Lemon Ricotta is sold by the pound ($13.99/lb) at Murray's Cheese.
'Murray's Cheese' on Serious Eats
Leave it to cheese superstore Murray's Cheese to help all the people out there who have simultaneous chocolate and cheese cravings.
In honor of the greatness that is melted cheese, we've looked back on some of our favorite New York Grilled Cheeses. Whether it's a nutty French affair paired with a fancy jam, or simply white bread hugging American slices next to a bowl of tomato soup, grilled cheese is the best, and these are the best of the best.
There's a lot going on in this chicken-pimento-cheese-bacon-avocado sandwich, but Murray's gave it that name for a reason.
What does it take to become a cheesemonger? Culinary school and years at a dairy farm might be optional, as Cassia Schifter of Murray's Cheese will tell you, but you do have to have a profound love for cheese. "I've loved cheese since before I can remember. Growing up my family would always make fun of me because I'd always say, 'I'm going to make myself a snack,' and I'd just go in the kitchen and cut off a huge chunk of cheese and eat it. No bread, no crackers," she says.
[Photograph: Kathy YL Chan] Near the cash register at Murray's Cheese, a perfect spot for temptation, lies an assortment of candy bars custom made for Murray's by Tumbador Chocolate. They're all chocolate, marshmallow, cream, and cake-based confections, and my...
Banana Pudding Ice Cream? Sign me up. Phin & Phebes is a Brooklyn-based ice cream company, and their Banana Whama ($8.99) is made of fresh banana puree and crushed vanilla wafer cookies. It really does taste like banana pudding in frozen form, only fluffier
We can feast on apple desserts all year round, but they seem especially appropriate during the colder months. From classic tarte tatins to fancier versions found at restaurants, from apple milkshakes to apple butter-laced sundaes, pastry chefs in the city do all sorts of things. Check out ten apple desserts we love this holiday season.
Fluffy and sweet, chubby and light, what's not to love about marshmallows? From the plain and pure version by Tumbador Chocolates, to seasonal flavors at Three Tarts, and fancy versions by Butter Baked Goods, we've got no shortage of great marshmallows in NYC.
Two thick slices of a Pullman's loaf flank mozzarella-laced meatballs, a ladle of tomato sauce, and sliced provolone cheese. A brief visit in the panini press and out comes a messy, fantastically indulgent sandwich.
Consider keeping the Maple Walnut Chevre ($7.99 for a five-ounce container) by Nettle Meadow in the fridge for unplanned afternoon snack cravings.
While the cheesiest sandwiches at Murray's Cheese are across-the-board excellent, and that's no surprise, some of the less cheesy options are similarly delicious. The Bomb ($6.99) pairs meaty braised short rib with funky, oozy taleggio; arugula and meltingly soft caramelized onions round it out.
To break out of the typical Midtown lunch routine, consider Murray's Cheese inside the Grand Central Market.
If you'd asked me last week where to get a good breakfast burrito in New York, I probably wouldn't have had an answer. And I certainly wouldn't have thought my answer would be Murray's Cheese in the West Village. But Ed stopped by Murray's for a take-out breakfast last Friday, and even though his haul was an hour old by the time we tried it, we were delighted with what we unpacked.
The sandwich bar at Murray's Cheese is always packed at lunch hours, which is why I often turn to the refrigerated section of this West Village gem.
[Photo: Kathy YL Chan] I've been on a marshmallow kick all week. (Maybe it's all the hot chocolate.) Three Tarts and City Bakery are my go-to spots for marshmallows, but I've added another stop to my list: Murray's Cheese!...
Making mozzarella at home is ridiculously easy, especially if you've got Kevlar hands. Mozzarella is a pasta-filata style of cheese which involves hand-stretching hot curds into pliable strands. Like pulling bread dough, the point is to manipulate it just enough to improve elasticity, but not so much as to toughen the thing.
"These cheesemakers are all craftsmen, but they're also funny, complex, complicated people." Liz Thorpe has dedicated the past seven years of her life learning more about cheese than most of us could ever hope to know in our entire lifetimes....
"I've never tasted so many American cheeses in such a concentrated amount of time." Murray's Cheese successfully packed a group of 55 die-hard cheese fanatics from New York on a bus to Shelburne Farms outside of Burlington, Vermont, to the first-ever Vermont Cheesemaker's Festival this past Sunday. As one of the lucky passengers of this 24-hour fiesta, I have nothing but praise for the organizers of the trip, my fellow bus-riders, our bus driver John, and over fifty cheesemakers and artisan food producers at the festival. Though I've never considered myself a cheesehead, I've been known to attend a cheese tasting and class or two and am usually the one at the table to pick our cheese plate selections. I've...
Vermont's hills are alive with the sound of "Oma!" Brothers Sebastian and Dan Von Trapp (yes, they are related to those Von Trapps) have just released Oma, an amazing new cheese from the Mad River Valley in Vermont. A washed-rind raw cow's milk cheese, Oma's silky texture (soft and supple, but not runny) is perhaps its most unique feature. But its taste delivers too. The cheese is earthy, barnyardy, and buttery, and the raw milk makes for a complexity of flavor absent in most American cheeses of its ilk. "Oma" is German for "grandmother," and the cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago. The farm has a...