New Curds on the Block

In some exciting news, there are a couple of New York cheeses on the market that blend the best of rural/urban collaborations.

First

There is Murray's limited quantity of their cloth-bound cheddar style, Ezra.  These unique cheddar is produced in Cornell University's incubator program, and is being aged in Murray's cheese caves in Long Island City. You can read my newly published article in Edible Manhattan to learn more.

Photos courtesy of Murray's Cheese.

Second

Blue Hill at Stone Barns just released a cheese collaboration that is thrilling: they have commissioned a cheese to be made that is rolled in animal bone ash, a byproduct by their restaurant.  

"First, a blend of goat and cow cheeses from Seal Cove Farm in Maine are dusted with charcoal, produced at Blue Hill at Stone Barns. Then, it's shipped to Crown Finish Caves in Brooklyn, where it's dried in a special oven called a sechoir and aged for three more weeks. At that point, it's shipped to Saxelby, ready to eat. " 

-Food and Wine article


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