Podcasts about murray's cheese

Mitch goes to mac & cheese heaven, samples four different kinds at the famous Murray's Cheese's new pop up. He's joined by special guest Sam Ashinoff-Goldich to sample classic, French onion, buffalo and BBQ, with a variety of cheeses, including a gooey 4 oz. burrata. They discuss raclette cheese, peppadew peppers and radiatori noodles, shaped perfectly to capture the cheese. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Tia Keenan Talks About How She Became The Queen Of Cheese Tia Keenan like any great Queen has a multitude of titles including Published Author, Wall Street Journal Contributor, Fromager, Restauranteur, Consultant, Mother, and many more. In 2001 after leaving her career in publishing, she began working as a server at Tribeca Grill. It was(and still is) an incredibly hot and successful restaurant owned by Robert DeNiro and NYC Hospitality Titan Drew Nieporent. All servers were expected to know the ins and outs of the cheese cart, but none of the staff knew it the way Tia did. Tia started working at Fleur de Sel at began ordering from Murray's Cheese. She took her knowledge with her to other restaurants in NYC until she became the Opening Chef Fromager at The Modern, Danny Meyer's Fine Dining restaurant inside the Museum of Modern Art. Tia had dreams bigger than working for Danny and opened up her own cheese-centric restaurant Cassellula on 52nd between 9th and 10th. She eventually moved on to consulting and helping restauranteurs open up their own restaurants including Murray's Cheese with their Cheese Bar concept. After having a child she took a step back from restaurants and began her career as a writer. She wrote The Art of The Cheese Plate, Chevre(Short Stack), and Melt, Stretch, and Sizzle: The Art of Cooking Cheese The Art of The Cheese Plate with Tia Keenan Tom and I both feel like we have strong knowledge of Charcuterie and Cheese. We've done a video in the past, and have talked about our love for all things cured and aged. That being said, when you have the chance to talk to someone who is an actual expert, you will always learn things if you ask the right questions, so we asked Tia if you're hosting a party for 10 regular people what will your cheese plate look like. 3 to 5 Kinds of cheese If Cheese will be the appetizer 1 to 1.5 ounces per person If Cheese will be the main course than 2 to 2.5 ounces per person If your guests are more of a Gouda and Pepperjack crowd, you can do something nice and get an Artisinal Gouda, but you don't need to get an over the top cheese. The goal of the cheese board is for it to be completely finished by the end of the night Fresh Cheese: Like Mozzarella, Bocconcini or Buratta Bloomy Rind Cheese: Something like Camembert, Brie, Brillat Savarin Goat Milk, Cow Milk, Sheep Milk: Maybe something hard and sharp here A Stinky Washed Rind Cheese: Limburger, Winnimere, Something over the top A Blue Cheese: Mild to Extreme Blue This is a good time to remember that some will be more popular than others so maybe you get 1 ounce of that washed rind cheese and 2 ounces of a nice Gouda Accouterment: This is where you can go wild with different flavors and textures really. Different flavored popcorn, pickled vegetables, jams, marshmallows. Everything is fair game for cheese pairings. Putting together Cheese Plates are supposed to be fun and not feel like homework so at the end of the day don't stress out and trust your gut and your local cheesemonger :) All About English Cheddar with Tia Keenan Tia just got back from a Cheese Tourism trip throughout the UK called "The Cheddar Odyssey" She tells us about her trip and explains what makes Cheddar, Cheddar. Cheesemaking 101: You coagulate the milk with rennet and a starter culture. This separates the curds from the whey. The whey is essentially the water of the milk. You add the salt and press the curds into a mold and cook it. This is the 101 of how to make cheese Cheddaring: To make Cheddar you press and layer the curds and you essentially make a slab of it. It looks like cheese-shale. You cut the shale into curds, heavy salt it, and then press those curds into a mold which is lined with a muslin cloth. You wash that cheese with lard and then let it age. Tia also brought a Smoked Cheddar Cheese from Westcombe. It was smokey and rich and you could smell it from a mile away. I didn't think it could get any better but than Tia told us it wasn't available in the US, so obviously it became even more delicious   What Are We Drinking: Tia Keenan: Dolin Blanc Vermouth with Soda and a Lemon Twist Mike: Wolfer Rose Dry Cider Tom: Gin Gimlet(2.5 oz of New Amsterdam Gin .5 Fresh Lime Juice)

Founded in 1940, Murray's Cheese remains a New York City institution. Over the past ten years they've taken their cheese show on the road, and 430 stores later they have made their mark within their Kroger 'Cheese Shops' all around the country. Elena talks with Lauren Toth, Project Manager, Training & Curriculum at Murray’s Cheese about how the Kroger program became such a huge endeavor, and how it all works. Cutting the Curd is powered by Simplecast.

In this special pairing episode, Chris, Mary, and Rachel are joined by Alexa Wilkinson of Murray's Cheese who made her way over from the Cheese Caves of LIC to talk about cheese and beer pairings. Alexa highlights a range of cheeses, from mild to wild, and what to pair with them. We talk cheese shop, and beer shop. Pairings are in the show notes! La Tur + Poglodyte Sour [alt: Peekskill Simple Sour] [Double Cream Brie][3] + Nieghbourbrau Pils [Sheep Rustler][4] + Savvy Sea-Mare Session Ale [Project X][5] + Brut by Hammer Five [Jasper Hill Willoughby][6] + Belgian Dark Strong [Annalies][7] + Three Little Words Saison [Stockinghall Cheddar][8] + Tale of the Comet [Point Reyes Bay Blue][9] + Belgian Double Fuhmentaboudit! is powered by Simplecast.

Jimmy is joined by Chris McClelland, founder of The Brew Enthusiast, Angela Steil, manager of education at Murray’s Cheese, and Anthony Malone, a partner at Swift and director of operations at Pier A. They start the show off with a pint of Half Acre, Oktoberfest and discuss what makes a beer high quality. One word that’s thrown around is “more-ish” which describes the feeling of instantly wanting more of something. Jimmy wants to know how to find more great beers and less that are just “eh.” Given beer’s finicky nature, these experts—two of whom are Advanced Cicerones—delve into the rabbit hole that is the draft system and emphasize the importance of cleanliness, cool temperature, and correct carbonation. While everyone desires a clear industry standard, in the meantime these guests strive to make the draft beers they serve taste like the brewers intended. Beer Sessions Radio is powered by Simplecast.

Wine and cheese are perfect partners and knowing more about each will help you go from good to great with pairings! Cheese Master Jill Davis of Murray's Cheese tells us all about cheese and we discuss how best to pair certain types of cheese with wine! Here are the notes: There is an amazing parallel history of fermented stuff -- we discuss the evolution of wine and cheese and how they are so very similar. Jill gives us a primer on how to make cheese. We talk cows, sheep, goats, and buffalo and how seasons, geography, and diet all make a huge difference in how our cheese tastes. Little Miss Muffet gets a nod in this part of the show too (curds -n- whey, anyone?) We discuss the various categories of cheese --fresh, bloomy rind, washed rind and what fits where.  We talk about why European cheese is different/better than the cheese available in the US and UK often. While still discussing cheese making and types, we weave in lots of info about pairing. Bloomy rinds and Champagne blue and a great sweet German Auslese medium cheeses like wax Gouda with Beaujolais washed rind or aged cheese with tannic, barrel aged reds. And our favorite adage "what grows together, goes together!" Finally, I offer some commentary on how wine may need to become more like cheese to get rid of the snobbery. It's up for debate, but it's food for thought! Thanks to Jill Davis for her time and deep knowledge and to our sponsors this week!    _____________________________________________________ Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Vivino You can use the Vivino app to scan and keep track of wines  NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up    Audible  Audible is a leading provider of premium digital spoken audio information and entertainment on the Internet. Audible content includes an unmatched selection of audiobooks and other audio products. You can sign up as an Audible Listener, which gives them book credits each month for a low monthly fee. Download and access books on your iPhone, Android device, Fire tablet, iPod or other mp3 Player. Flip between reading and listening as you like!  I downloaded Cork Dork! A great book, so check it out! Audible.com/wine or text WINE to 500-500 for a free audiobook with a 30 day free trial! www.audible.com/wine   Last Bottle Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.  

On this special episode of Beer Sessions Radio, Jimmy sits down with Bronwen and Francis Percival, authors of the new book Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. Also joining them are Greg Blais, host of Heritage Radio Network's Cutting the Curd, Steve Millard of Murray's Cheese, and Nina Stein White of Bobolink Dairy & Bakehouse. Tune in to hear them talk milk, microbes, and the fight for real cheese. Beer Sessions Radio is powered by Simplecast

On the season finale of Cutting the Curd, Diane Stemple is on location in Denver, Colorado for the annual American Cheese Society conference! Tune in to hear her speak with Christina Fleming, a cheesemonger who now works at a cannabis boutique, about the differences and similarities between selling cheese and selling cannabis products. Cutting the Curd is powered by Simplecast

I like to call this week's Special Sauce guest, Rob Kaufelt, the cheese whisperer. Finding and selling great cheese seems to be what Rob was put on this earth to do. Over the years, the Murray's Cheese Shop owner has brought serious cheese to millions of Americans–his current empire includes two New York storefronts; an eponymous, cheese-centric restaurant; a fast-growing mail-order business; and a whopping 350 Murray's Cheese counters stationed in Kroger's supermarkets around the the country.  But how did he go from the tiny, lone cheese shop that he'd purchased in Greenwich Village to leading the country's artisanal cheese revolution? You'll have to take a listen to this week's episode to find out.  

Today on the Jane Wilkens Michael Show…Better Than Before, Jane’s guests are Ricky Pennisi a celebrated stylist, salon owner and educator, and Rob Kaufelt, President and CEO of Murray's Cheese, one of the country's foremost purveyors of fine cheese and specialty foods. Ricky, whose RI CI hair care products are specifically formulated for curly and wavy hair. But no matter what your hair type or texture, Ricky will share tips and tools on how to have the best hair days ever. And whether you like cheese from cow's milk or that from goats or sheep, are a novice or an aficionado, Rob will help you learn everything you always wanted to know ---or didn't think to ask --- about cheese to make not only your purchases, but your holiday entertaining, an "udder” success!

Today on the Jane Wilkens Michael Show…Better Than Before, Jane’s guests are Ricky Pennisi a celebrated stylist, salon owner and educator, and Rob Kaufelt, President and CEO of Murray's Cheese, one of the country's foremost purveyors of fine cheese and specialty foods. Ricky, whose RI CI hair care products are specifically formulated for curly and wavy hair. But no matter what your hair type or texture, Ricky will share tips and tools on how to have the best hair days ever. And whether you like cheese from cow's milk or that from goats or sheep, are a novice or an aficionado, Rob will help you learn everything you always wanted to know  ---or didn't think to ask --- about cheese to make not only your purchases, but your holiday entertaining, an "udder” success!

Today on the Jane Wilkens Michael Show…Better Than Before, Jane’s guests are Ricky Pennisi a celebrated stylist, salon owner and educator, and Rob Kaufelt, President and CEO of Murray's Cheese, one of the country's foremost purveyors of fine cheese and specialty foods. Ricky, whose RI CI hair care products are specifically formulated for curly and wavy hair. But no matter what your hair type or texture, Ricky will share tips and tools on how to have the best hair days ever. And whether you like cheese from cow's milk or that from goats or sheep, are a novice or an aficionado, Rob will help you learn everything you always wanted to know ---or didn't think to ask --- about cheese to make not only your purchases, but your holiday entertaining, an "udder” success!

Few foods can seem as “last chance” as a piece of moldy cheese. While some of us contemplate the age-old question of whether to cut off the fuzzy bits and eat the rest, Brian Ralph is carefully cultivating mold at Murray’s Cheese Shop in Greenwich Village. He’s the cave master at the store and oversees the ripening of various cheeses in Murray’s five cheese caves. Ralph currently works in consultation with Dr. Benjamin Wolfe, a microbiologist researching mold at Harvard University. He calls Wolfe up with questions about how to cultivate and maintain various cheese molds, each of which serves an important purpose. “Depending on the species or subspecies of that mold, it’ll create different flavor profiles,” Ralph explained. “Like this one tastes grassy or this one tastes yeasty. But does it taste like beer yeast or champagne yeast?” This week’s Last Chance Foods segment took place in Murray’s cheese cave number four. It’s a vaulted, air-conditioned room, permeated with a strong, sharp smell. Wooden and metal shelves lined the walls and were filled with neat rows of domestic and imported natural-rind cheeses. “We’re putting [cheeses] in here so they can breathe,” Ralph said. “And what you’re smelling is the cheeses breathing and they’re letting off ammonia, they’re letting off other by products as they’re ripening the cheeses. Essentially, we’re letting them express themselves so that it doesn’t go back into the cheese and create off flavors.” Located in the basement of Murray’s, cheese cave number four is the most nose-tingling and pungent. Walking inside, Wolfe admitted he loves the smell. “These are molds that we’ve grown on cheese, we’ve grown to make miso, we’ve grown to make a lot of different products over thousands of years,” he said. “We’ve essentially domesticated these molds.” Wolfe works with Dr. Rachel Dutton at Harvard’s FAS Center for Systems Biology in educating food makers and other scientists about helpful, harmless molds. In particular, Ralph works with Wolfe on sporendonema casei, a bright orange mold specific to Hudson Flower, the cave master’s signature cheese. On a recent visit from Cambridge, Mass., Wolfe brought petri dishes of lab-grown mold to use as comparison against what was growing on Murray’s cheese. “We like to think of [the cheese cave] as a frat house or something where you get like all these different people coming and expressing themselves in different ways,” Ralph said with a chuckle. “And we kind of treat it like a day spa where we come in, we pat them, we flip them over. If there’s cheese mites, we brush them off or suck them up with vacuum and make sure they’re not burrowing too far into the product itself.” That’s right: some varieties of cheese host microscopic mites that are invisible to the human eye. Ralph can tell they’re present by the dust the mites create on and around the cheeses. There’s no cause to be alarmed by the tiny creatures, though, says Wolfe. “I like to think of cheese mites as the gophers of cheese rinds or the groundhogs of cheese rinds,” he explained. “So they’re running around this moldy landscape, which could be like a lawn, and they’re eating the grass, but in this case the grass is mold. So they’re munching on various parts of the rind.” Wolfe pointed to a brown spot visible under a portable microscope. It was a mold called scopulariopsis. “We think of scopulariopsis as the cheese mite bar,” he said. “They love this particular mold. It’s one of the most delicious molds for them. So anytime you have scopulariopsis on a cheese like this, you have a mite party.” Wolfe was careful to add that, like mold, the mites were simply a natural part of the cheese’s ecosystem. “They’re not doing anything bad, necessarily, to the cheese unless they go out of control,” he said. “So that’s where Brian comes in and makes sure their numbers don’t go too crazy high.” Photo: Brian Ralph, Amy Eddings, and Benjamin Wolfe outside a cheese cave at Murray's Cheese Shop/Jennifer Hsu (WNYC)

launch of Names Not Numbers 2010 report and 2011 launch – Opinion Former Panel ‘Names Not Numbers: How is individuality best expressed in today’s world?’ In association with Edelman and the Financial Times www.namesnotnumbers.com Chair:  Gillian Tett, US Managing Editor, Financial Times Panel:  Chris Anderson, Curator, TED            Rob Kaufelt, Owner, Murray's Cheese            Howard Pulchin, Director of Insights, Edelman            Simon Schama, Professor, Columbia University and Contributing Editor, FT            Michael Wolff, Contributing Editor, Vanity Fair and Founder, Newser Tuesday 12th October New York