Wednesday, March 27, 2013


I have had some wonderful adventures in the cheese world lately thanks to a New York standby, Murray's Cheese. They just opened a cheese bar (restaurant) downtown and it is perfection! I ate there a couple weeks ago to the tune of fried cheese curds, a giant cheese plate, and a beautiful 3 cheese grilled cheese sandwich with tomato soup. A cheese Mecca served on beautiful slate boards. It was decadent, way too much cheese, and just perfect.
The second round of fromage bliss came a week later at Murray Cheese Shop. My sweet friend, Alana, and I took a mozzarella making class. We learned all about these milky cheeses by sampling them of course. My favorite is the buratta, which I discovered this year in my food expeditions. Buratta is a fresh cheese made from mozzarella and cream. The outer shell is mozzarella, but the inside is filled with mozzarella and cream. CREAM!! Essentially heaven!! Also, did you know that buffalo mozzarella is made from the milk of water buffalo?! What is a water buffalo anyway? pictured below. It has a super high fat content which makes it so delicious. Anyhow, after all the cheesy talk, we made mozzarella balls from stretching, rolling, and pulling the cheese curds. Very hot water but very fun!
My mum is coming to NYC for Easter and I am taking her to Murray's cheese bar this weekend. I think I might have a problem. Is there a Cheese Lovers Anonymous?

Alana & me
Sampling the mozzarella, the burrata is the one pooling in the back.

Cheese curds ready to be made into mozzarella
My friend, Alana
Learning for the instructor

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