This third installment of AGTV is a day late: I wanted to have it up last night, but there was so much footage (about an hour of cheesetalk) that it took me an extra day to whittle it down to what you see here. A huge thanks to Nathan, all the people at Murray’s cheese, and Craig for operating the camera. Hope this makes you hungry!
Previous Episodes of AGTV:
A barn in your mouth! Mmmm. I liked how he mentioned Westfield Farm Capri, from one of our excellent local farms in MA.
Hey Adam,
If you really want to get into cheese, go to Blind Tiger Ale House, it’s just up the block from Murray’s on Bleecker. They do beer and cheese pairings and they get all their cheese from Murray’s. I defy anyone who thinks that cheese only goes with wine to try pairing cheese with beer – I guarantee you’ll eat your words and concede that beer and cheese are a match made in culinary heaven.
Some fantastic cheeses to start with:
Cypress Grove Midnight Moon: An aged, nutty goat cheese that tastes like a cross between a farmhouse cheddar and a salty but buttery parmesan.
Rogue Creamery Oregonzola: Tangy, buttery, and slightly fruity – like an IPA. Streaked with blue veins and cave-aged. Made from cow’s milk.
Hawthorne Valley Farm Bianca: I really like this soft, tangy sheep’s milk cheese from upstate New York. You can buy rounds of it at the Greenmarket in Union Square. I recommend the Kalamata Olive Bianca – chopped olives add a little salty kick and spots of deep purple to the snow-white, creamy cheese.
Thank you for the basic cheese lesson. I definitely could use the education!
loved the barn special effect… good stuff.
The cheesemonger was really helpful & totally loves his job! Can’t wait for next Wed—hints on where/what you’ll be doing?
This episode is fantastic. This is a good “Show and Tell” episode. Well done.
It’s always good to see someone showing the world of cheese. As a Cheesemonger myself, where I live, noone knows anything about cheese. I’m having to teach all day.
Here Are Some Cheeses To Try:
Monte Enebro: Handmade Goats milk cheese from Avila,Spain. They Innoculate the cheese the same way as roguefort. 21 Days old. acidic and lemony, punget flavor.
Piave Vecchio: 8m, Cows milk cheese from Italy, A valley of the Pive River between Belluno and Feltre. It’s what I call the “Sister Cheese” to the Parmigiano Reggiano. Lighter, Sweeter, Full badied.
Boonie Blue Farm: Goats cheese, shipped the day it was made. Comes in logs and tubs with many different Flavors. Made In Waynesboro, Tn
A Chicago TV station does a video restaurant view once a week. Given the diversity of NYC you should market these five minute (or less) segments. This one is TV quality.
Nice screen presence. Almost as good as Bittman.
A Chicago TV station does a video restaurant view once a week. Given the diversity of NYC you should market these five minute (or less) segments. This one is TV quality.
Nice screen presence. Almost as good as Bittman.