Murray's
pronounced "SAY-nt MAR-ks"
| St. Mark’s is a soft-ripened, bloomy-rind cow’s milk cheese produced by Vermont Creamery exclusively for Murray’s Cheese in NYC. It’s a pasteurized alternative to the French Saint-Marcellin, complying with U.S. FDA raw milk regulations for young cheeses. Made from lactic-set curd with a fragile, "brainy" *Geotrichum* rind, it is sold in a terracotta crock to preserve its structure. Aged 11 days to 5 weeks, its flavor evolves from bright, buttery, and creamy to savory and yeast-forward. Pairings include acidic whites, light reds, crisp ales, and sweet accompaniments, with baking recommended for serving. | |
| Country | United States |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Unctuous, Silky, Spoonable |
| Flavor Profile | Buttery, Mushroomy, Yeasty |
| Wine Pairings | Chenin Blanc, Chardonnay, Sauvignon Blanc, Beaujolais, Pinot Noir, Champagne, Crémant |
| Beer Pairings: | Crisp Ales, Saisons, Belgian Pale Ales, Wheat Beers, Hard Cider |
| Food Pairings: | Fig jam, spiced cherry preserves, honey, walnuts, Marcona almonds, Raincoast Crisps, rosemary, cornichons, crusty baguette |
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MURRAY'S