Fromager d'Affinois
Region: Rhone-Alpes, France. Pasteurized Cow Milk. Rennet Type: Vegetarian. Age: 1-2 Months.
Mild, Buttery, Sweet
Quick Facts
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Species Name
Cow
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Harvest Method
Hand Cultivated
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Range & Habitat
Europe
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Producer
Range & Habitat
Murray's Cheese
Founded in 1940 by Murray Greenberg, Murray's Cheese is proud to be a Greenwich Village tradition and part of the neighborhood's rich food history, along with neighboring destinations like Faicco's Ottomanelli's and Rocco's. It's a pretty safe bet to say that we're cheese obsessed: our goal is to find the most delicious cheese and specialty grocery items from across the globe, teach you a bit about them, and then make sure you enjoy them.
Murray Greenberg was a Jewish veteran of the Spanish Civil War who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that sold a lot of block cheeses and catered to neighborhood's Italian neighbors.
Rob Kaufelt bought Murray's in 1991 and began traveling the globe, finding new and undiscovered cheeses and bringing them back to the U.S. Our team still travels regularly in Europe and across the U.S. in search of new and great artisan cheeses - from California to Vermont, Athens to Wales - and everywhere in between.
In our 75+ year history, Murray's has evolved into a world-renowned specialty food destination that offers the finest selection of cheese, meat, and grocery items. The main thing that makes Murray's special is our passion for cheese - and we love to share it with our friends and customers.
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Sweet, Caramelly
Technically a cheddar aged for one year, this is one of our 'wow' cheeses. Hard and crumbly, with one of the longest finishes and surprising fruity flavors, this cheese inevitably attracts attention. Have you ever had a goat's milk cheddar? When the (pasteurized) milk ages, it transforms into something entirely sweet and caramelly. Almost like your favorite Gouda with a little bit of crunch, but creamier in the mouth.
Behold: The Pyramid of Cheese. This Loire Valley pasteurized goat cheese takes its shape from Napolean who demanded that pointed tops be removed after his military failings in Egypt. We cave age this one, meaning we grow the rind to ensure a thin, cohesive skin that's never bitter or soapy, and dense paste that's lightly piquant, with the minerally notes of our Cave 3 Great with dry sparklers. As seen in the New York Times.
Rich, Pungent, Sweet
This famous Italian blue is made from the gently pasteurized morning milk of cows in Lombardy. So thick and rich is the heavy paste, that when pierced to aerate the interior it caves in - thus minimizing oxygen-fueled blue veining within. The resulting flavor is rich, pungent and relatively sweet when considered next to the sturdy, more piquant, though equally notorious Mountain Gorgonzola. Frequently used in Italy in sauces or on fresh bread, but equally superb for dessert with fresh pears, apples and a drizzle of honey. And Moscato, naturally.