They cut the cheese! No really, Murray’s is now “cutting cheese at store level” in the University Village QFC. This legendary New York City cheese shop opened a satellite cheese counter here in Seattle.
What’s so special about cutting cheese at store level? It means gone are the days of normal grocery store cheese, the cut, vacuumed-sealed, shipped-from-far-away kind. Murray’s is bringing cheese in whole – large and small with uncut rinds. Author of The Cheese Chronicles and Vice President of Murray’s, Liz Thorpe says, “This allows us to interact with customers.”
The new cheese counter features more than 175 cheeses. Liz is particularly excited about the counter’s local selections. Examples include wheels like Cypress Grove’s Humboldt Fog and Cascadia Creamery’s Sleeping Beauty.
What does this mean for us, the ones with the pocket books? Unfortunately, it doesn’t translate into lower by-the-pound prices. The good news is, it gives the every day Joe and the experienced cheese lover a chance to taste before spending. It means: exploring flavors in-store, being able to ask questions, and confidently making purchases. After all, cheese is expensive. You want to know it’s worth every penny.
Speaking of money, Liz shared a fantastic insider tip we can all put to use – Parmesan. While other cheeses spoil quickly, Parmesan stands the test of time. It’s the instant appetizer, easy dish booster, and perfect snack. When it’s on sale, buy a large wedge of it and you’re always good to go. Liz said, “I always have some in the fridge. It never really goes bad. You slice some up, add a fruit spread, and you have a fancy appetizer. It’s prefect.”
Budgeter tip number two – don’t toss those Parm rinds. Store them in a zip lock bag in the freezer. When you’re making a slow cooking soup or sauce, toss them in for a boost of flavor.
Stay tuned for my favorite quotes from The Cheese Chronicles and a great Sunday Brunch recipe featuring cheese.