Writers who cover the food-and-beverage beat get samples — lots of them. Depending on the sample (yuck to most keto) and storage space, it can be a perk or a problem.
Food writers also get invited to learn about the samples, and yesterday, I participated in a virtual cheese tasting event sponsored by Murray's, which has a shop in Greenwich Village and two New York City restaurants.
Here's my takeaway: You need more than cheese and crackers on a plate. Why? Because it tastes so much better with the right accompaniments.
That aha moment explains the popularity of meat-and-cheese boards, which many call charcuteriec. Technically, charcuterie refers to the meats, but I digress.
Here are the pairings that our cheesemonger suggested.
Murray's Cave-Aged Original 80:10:10
Aged two months, this cheese from New York state is a ratio of cow, sheep and goat milk aged in a washed-rind cave for a buttery texture and earthy notes.
This was one of my favorites, and the teacher paired it with Dufour Duck and Fig Terrine and Three Little Figs French Onion Confit, which you can pile together in any combination — with or without a cracker, she told me.
Jasper Hills Farm Alpha Tolman
We were to pair this with pepper jelly, but it was missing from the package. Some students pulled out spicy pickles from the fridge, which was a good substitute.
I was okay with just Spotted Trotter Bresaola. Frankly, I could eat a whole package of it in one sitting. The teacher suggested using this cheese for a luxurious grilled cheese sandwich.
5 Spoke Harvest Moon
The color of a Halloween pumpkin, the Mimolette from France is initially hidden behind a craggy moon-like rind. So when you cut into it, the vibrant hue is a happy shock.
This is a hearty cheese with a bold flavor. Some say it's nutty, and the teacher tasted a sweetness. I was delighted to find out that you cut this cheese with the pointed cheese knife, which creates the desired crumbles. I always wondered about that knife's purpose.
The pairings were Cloudforest Magic Spread — basically upscale Nutella — and Treat Spiced Pecans. I love the pecans, but I am not crazy about the heady chocolate taste of the hazelnut spread.
Bleu de Combremont
Hailing from Switzerland, this blue cheese is simply in your face — the smell, the taste, the pale blue color, everything. I liked it, but a little goes a long way.
B & R Farms Dried Apricot Spread softened the funk, as did the Rustic Bakery Brandy Apricot & Pistachio Crisps.
As an aside, the teacher said she liked soft cheese on crunchy crackers and harder cheeses on baguettes. But, ultimately, the choice is up to you. Check out Murrays.com for holiday gift ideas or entertaining ideas.
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