Del Posto Presents Murray’s Cheese & Salumi Wine Party @NYCWFF

Set inside the private room at Del Posto, Murray’s Cheese threw a Sunday soiree where wine was flowing and some of the best artisan cheese and salumi was being hand cut and shared freely with eager New York City Wine & Food Festival fans.  Here were some of my favorite slices — all of which can be cut and carried home from Murray’s Greenwich Village or Grand Central locations.

La Quercia: Rossa Heirloom Proscuitto
After talking to the owner of La Quercia, Herb Eckhouse, for awhile, I walked away with several slices of the most creamy, silky prosciutto I’ve ever had and a new appreciation for buying domestic. Made from 100% Iowa-raised Berkshire Pork, this special breed’s short muscle fibers and fat creates a smooth and buttery bite, better than any slice I’ve found elsewhere…yes, even compared to some from Italy. Find it HERE

A lot of us visit Italy and dream of bringing back a little piece of that lifestyle, but Herb and Kathy Eckhouse actually did this after living in Italy for a former job. Over a coffee at an Italian cafe and a few slices of prosciutto, a friend fleetingly said “if you make something this good, you’d make a lot of people happy.” It’s been 10 years since that comment and now this couple has mastered that delight, using the best, responsibly raised pork to highlight the bounty of Iowa and share an artisanal prosciutto product that is pure enjoyment.

Want more? You can actually buy a subscription to a whole pig and over the course of 2 years of breeding and aging, you’ll get various shipments of the best quality pork money can buy — from head to tail. Contact Kendra@laquercia.us for info.

La Quercia Prosciutto

Farms for City Kids Foundation, Spring Brook Farm: Tarentaise
Spring Brook Farm is doing something really special in cheese — they’re involving kids. 100% of the proceeds from this fresh cow’s milk Vermont cheese supports the Farms for City Kids Foundation, which brings children to the farm for a one week immersion in farm-based curriculum, giving kids a hands-on experience and understanding of microbiology, food preservation, health and nutrition. If that’s not reason enough to try this, how about the fact that they won First Place in the Best USA Cow’s Milk Cheese category at the World Championship Cheese Contest in Wisconsin!

Farms for City Kids, Spring Brook Farm Tarentaise Cheese

Vermont Butter and Cheese: Cremont, Bonne Bouche, Creamy Goat Cheese, Sea Salt Butter
This isn’t the first time I’ve written about Vermont Butter and Cheese — remember when I gushed about trying their cheeses at the Fancy Food Show?  Just because I’ve sampled their spread before, didn’t mean I wasn’t going back for seconds. That luscious Double-Cream Cremont mixed-milk cheese that I previewed at the Food Show, is only a few months on the market and is already outselling their previously most popular Bonne Bouche. It’s a beautiful thing when best gets even better. Put this is on your next cheese platter, right next to all the other extraordinary cuts I’m introducing you to. Find it HERE

2010 Best Goat Cheese in America

Creminelli Fine Meat: Casalingo, Tartufo, Barolo, Wild Boar. Americano and Della Musica Sausage
That’s a whole lotta meat. And this is why I love what I do. I snagged a slice {or maybe two} of the Wild Boar sausage. It was earthy, salty, meaty goodness. And it was made here in the fine U.S of A. I’m catching on — no suitcase or jet lag needed to enjoy the artistry of authentic handcrafted Italian salumi. Using only choice cuts from select breeds raised on small family American farms, Creminelli Fine Meats are creating a great meat eating experience. Find it HERE

Creminelli Fine Meat Wild Boar Sausage

Cellars at Jasper Hill: Cabot Clothbound Cheddar, Landaff Creamery Landaff
To close out a lot of nibbling, I stopped by one last table and was glad that I did. Let me first start by saying this Cabot Clothbound Cheddar was something truly unique because it actually tasted subtly like roasted peanut butter. I’m sure that’s not the first thing you would compare a cheese too, nor is it likely the most appealing way to describe a cheddar. But for that very reason, I was stopped in my tracks and forced — yes, forced — to go back for another bite to make sure my taste buds were not deceiving me. It’s made from one herd’s milk, sold to Jasper Hill when the cheese is only 3 days old, bound in cloth and and aged for 10-14 months in their new 22,000 sq. ft., 7-vault facility in Jasper Hill, VT.  This may not be that exciting to most of you, but it excites me. No one else in the U.S. has a facility of this scale and is doing what they are — that can only mean one thing for us cheeselovers. More. Incredible. Artisanal. Cheese. Find it HERE

Cabot Clothbound Cheddar, Jasper Hill, VT

So there you have it. Good American cheese and salumi that does not involve plastic-wrapped single slices. Thank you Murray’s for indulging us with some truly delightful handcrafted bites.

This Whole Post Excites Me, Tell Me More:
Summer Fancy Food Show: Full Belly and Learnings Digestion
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Class
NY Craft Beer Week, Get Your Goggles On

About these ads

2 Comments

Filed under Do This!, NYC Best

2 responses to “Del Posto Presents Murray’s Cheese & Salumi Wine Party @NYCWFF

  1. Ken

    Ok, I’m ready to start tasting these great looking prosciutto, sausage and cheeses. When do we start?

  2. Might be this blogs greatest piece yet…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s