'Murray's Cheese' on Serious Eats

Heart of the House: Cassia Schifter, Murray's Cheese

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. More

10 Apple Sweets We Love in NYC

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. More

5 Marshmallow Sweets We Love

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. More

Murray's Cheese Does A Great Breakfast Burrito

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. More

How to Make Mozzarella

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. More

A 24-Hour Excursion to the First Annual Vermont Cheesemaker's Festival in Burlington

"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... More

Serious Cheese: Von Trapp Farmstead's Oma

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... More

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