FEBRUARY 2018

In the World of , the prime trinity of milks is cow, , and goat. To highlight their unique profiles, we've sent along a cheese made from each one. Thybo is a cow's milk cheese from Denmark, with butterscotchy notes and an umami kick. Bucheron is a classic French goat cheese from the Loire Valley, boasting a thick, gooey creamline around a cakey core. For a sheep's milk cheese, we've included our Murray's Calabrese, aged eight months and eminently snackable. We're fairly confident this selection will have you exclaiming 'Moo,' 'Bah,' and 'Bleat.' THYBO Bucheron

BUTTERY TANGY & UMAMI & FLORAL

The hay-colored paste of this Danish showstopper is studded with Bucheron was one of the first French goat exported to the U.S., big flavor crystals and simply melts on the palate, unleashing big, an interesting fact considering the ubiquity of fresh cryo-vac chevre butterscotchy notes. Thybo hails from the Dutch region of Thy and logs these days. Let's take a step back and enjoy the dual-texture magic was historically known as a tithe cheese, for it was first recorded in that every sliced round has to offer: A fat, sometimes inch-thick medieval sources as part of the annual offering to the church. It fell creamline forms beneath the downy, edible white rind—presenting a out of production for a time, but as Denmark’s interest in artisanal perfect visual of surface ripening in action. The large format means that cheese grew in the 20th century, the region’s cheesemakers resurrected the creeping goo will never reach the center, so there's always fresh, the recipe. Good thing they did—Thybo is a pure people pleaser. If fluffy, lemony chevre left for contrast. you’re partial to Gouda, this is the next stop on your cheese odyssey. You might be wondering, “How do I pronounce that name?” PAIR WITH: Sauvignon Blanc, Pilsner Simple: TEE-bo.

PAIR WITH: Cabernet Sauvignon, Witbier

Murray's Pecorino Calabrese

LANOLIN & MEATY

In the southernmost part of mainland , 's version of a Pecorino is the perfect table cheese. Milk is gathered from 50 different Calabrian farms, then aged for up to 8 months. Ivory colored and aged to a firmness, the aroma of lamb-wool wafts through the air. Bite into the wedge to unleash the robust, meaty flavor of the cheese, distinctly saline as it spreads across the palate. The cheese is highly snackable, especially with a bowl of briny olives and a drizzle of balsamic. It's just firm enough to grate over pasta, too—melt over buccatini and crack fresh pepper on top.

PAIR WITH: Cabernet Sauvignon, Brown Ale

THE QUALITY IS IN THE JOURNEY We at Murray’s want you to get the highest quality cheese and charcuterie in the freshest condition possible. Our cheese is taken from our caves, cut to order and wrapped in wax paper the very morning it is sent out to you. We always send our shipments overnight with ice packs when needed. We have partnered with Fedex who watches your package as it travels across the country to make sure it stays cool and takes the shortest route to get to you as quickly as possible.