This summer, over in the aging caves of Murray’s Cheese in Long Island City, Queens, they’ve been having some fun with Camembert. The Camembert they’re treating this way is not the classic French cheese, but a satin-textured square from Old Chatham Sheepherding in the Hudson Valley, made with a blend of sheep and cow’s milk. Murray’s Cave Aged Limited BBQ Camembert, $20 for four ounces, murrayscheese.com. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times July 12, 2021 14:15 UTC