Tag Archives: Murray’s Cheese

A Cheesy Confession

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Me with a busted arm when I was 10, but you get the point.

This has probably been the hardest post I have ever written since I began writing The House Mouse back in 2009. All the starts and stops, the interruptions and scrapped drafts, the frustrations and not knowing what to say have nearly driven me mad. I mean, I started this post back in May! I finally decided to just stop dancing around and come clean about why I’ve been so silent. This is really hard to say…
I, The House Mouse, am having a hard time eating cheese.  Just writing the words makes me so sad and sick to my stomach both literally and figuratively! I have rebelled against my body for so long and it finally caught up with me in pretty dramatic form. Continue reading

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Chocolate and Cheese for Valentine’s Day? Yes and no

Is there any better way to celebrate Valentine’s Day than with two of the best flavors on earth? Cheese and chocolate sounds like the ideal taste of love for any fromagophile, so The Mouse decided give it a go and to shoot for the cheese cupid. Murray’s Cheese collaborated with Mast Brothers chocolates and Champlain Valley Triple Cream to create Love at Mast (top center). Was this a match made in heaven? Well….

As a major dark chocolate and Champlain Valley Triple Cream fan, The Mouse was really excited to get this cheesy love fest of goodness.  The slight bitterness of the sea salt chocolate combined with the sweet cream of the cheese seemed like it would be a match made in dairy heaven. Unfortunately, the flavor left me somewhat underwhelmed. The sweetness of the cheese just completely overpowered the salty chocolate and the texture, while soft, lacked the usual lushness found in a triple cream. I will confess that The Mouse is a purist when it comes to cheese so I would still encourage those who are curious to give it a try.

(also pictured Coeur de Bray from Murray’s Cheese and Hudson Valley Camembert  from Artisanal Cheese)

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It’s National Cheese Lovers Day! Where do you get your curds?

Happy National Cheese Lovers Day! Last year, The Mouse was pleasantly surprised to discover that there was a holiday just for fromagephiles to pay homage to the blessed curd. A full twenty-four hours to bask in the glow of some Basque or any cheese of choice. So, what’s a cheese lover to do when upon opening the refrigerator door on National Cheese Lovers Day and finds that the cheese safe is bare? Fear not, for The Mouse has a brief list of shops to help restock for the celebration. Continue reading

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Cheese-O-Mania! 2nd Annual Cheesemonger Invitational this Friday! Who’s Going?

What has four battles, forty mongers from around the globe and $10,000 in cash and prizes at stake? The 2nd Annual Cheesemonger Invitational of Long Island City, of course! Mongers from New York, Canada, California and even Ireland and Australia will come together on Friday, July 8 to compete in a quartet of challenges.

Whether simply introducing themselves, precisely cutting and wrapping pounds of cheese or creating the perfect fromage flight, these talented cheese whizzes will go wedge-to-wedge in front of over two hundred spectators and be judged by some of the world’s leading authorities.  And competition won’t be the only draw to this cheesy gathering – with music spun by DJ Aaron Kirtz and DJ Carlos Souffront and food prepared by fromager and pairing expert Tia Keenan, this event is sure to be amazing.

Sadly, The House Mouse was not able to score tickets to this sold-out extravaganza. Naturally, anyone who does make it to Larkin Cold Storage for Friday’s event is encouraged to send along some photos and play-by-play of the competition.

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Irish Cheddar not the only cheese option this St. Patty’s Day

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Happy St. Patrick’s Day! Okay, so it’s actually a couple of days away, but it IS the perfect time to offer some cheesy good options for the party. Sure there’s the standard Irish Cheddar with its sweet, tangy flavor that goes perfect with corned beef and cabbage, but wouldn’t it be fun to have some lucky surprises on the cheese plate this year? Move over, Kerrygold aged cheddar and make room for the new lassies on the block!

Gleann Oir

First up is this pretty wedge of Gleann Oir from Breda Maher, owner of Cooleeney Cheese Company in Tipperary, Ireland. This fromage may be a youngster, but it packs a powerful punch. Nose up to the natural white rind and breathe in all the pungent dirt aroma (this is a good thing, don’t be scared). Tangy goat’s milk with undertones of citrus and grass give Gleann Oir the perfect taste of spring. A great balance of crumbly and creamy, this cheese is great for crumbling over a spinach salad to start off the St. Patty’s Day feast. Continue reading

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Quick Bites: Prefere des Nos Montagnes (or the “mock” Reblochon)

My parents always said that the most inexpensive adventure is trying new foods. Love it or hate it, the financial risk is minimal and the result may turn into a new favorite flavor.  I was a stubborn kid and didn’t take advantage of those cheap trips across the taste buds until I was thirty, but now I venture into the culinary unknown whenever I can. Of course, this includes foreign fromages. My most recent adventure takes me to the Jura region of Eastern France and Prefere des Nos Montagnes.

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Interview: Rush Creek Reserve cheesemaker Andy Hatch chats with The House Mouse

Half eaten Rush Creek Reserve in front of a full wheel of Pleasant Ridge Reserve. Taken at Zingerman's Deli in Ann Arbor, MI.

It’s a busy night per usual at Zingerman’s Deli in Ann Arbor, MI and I am having my first taste of the highly sought after Rush Creek Reserve, the new soft rind cheese from the makers of the award-winning Pleasant Ridge Reserve. Carlos, the cheese monger, has a wheel hidden behind the counter and hands me a tiny plastic spoonful of the pale yellow paste. Soft and creamy with a tiny hint of mushroom, bold and beefy yet still delicate on the tongue, this bloomy raw-milk cheese seems to have it all. So why is this gooey goodness being hidden behind the counter? Demand for this cheese has been so high that Zingerman’s only has this one sample and the wheel I am taking home on hand. They are expecting delivery of a few more wheels next weekend, but how many is unknown.

I am not only here for the cheese, but to meet the innovative cheese maker who created it: Andy Hatch of Uplands Cheese Company of Dodgeville, Wisconsin. Andy is a quiet, unassuming guy with a friendly smile and looks more like college student than a master cheese maker. We sit down at an outside table to talk about his latest cheese creation. Continue reading

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