More Murray’s Cheese pairing discoveries . . .

I saved as a special belated birthday treat a virtual cheese tasting with Murray’s, one of the finest fromageries in our country. Though I had studied some of these cheeses before, cheese is a living thing and never exactly the same.

So, here’s an example of doing things to please you: I did my pairing in my big comfy comforter! I didn’t participate in the live chat, but that was okay.

Ann-Marie was the certified cheese professional leading us — she has a California dairy agricultural background. She explained how each cheese has its own story. The tasting process is LAST: look, agitate, smell and taste.

The firrst cheese was their Hudson Valley Camembert. Though of the Brie family, it is decidedly not a Brie! It has a bloomy rind, comes in rectangles and squares. This cheese has cow’s and sheep’s milk, though in France, it’s just cow. It’s very buttery and creamy, with a bit of salt.

Good pairings include any bubbly drink and mild acacia honey.

There are three parts to a cheese: the rind, the paste and the in-between part — the creamline. These all can vary, according to the aging process.

There are three kinds of pairings: like, contrast and things that grow together, go together.

Bethmale Chevre is a washed rind cheese, part of the renowned Herve Mons afffineur collection. It has an orange rind, flavors of stone fruit. It pairs with Greek olives, with funky notes. Sweet pairings cut the funk. It’s nutty, briny, a little bitter in the rind. This is made with goat’s milk, but cow’s milk in France. It’s meaty.

High Plains Cheddar is a kind of cross between crystalized Alpine cheeses and Cheddar. They suggest it on pizza or with hot, sweet pairings. It can handle spice.

Mountain Gorgonzola is firmer than many of the other, dolce styles. It has a greener mold and pairs well with fortified or sweet wines. If you are cautious with blue cheeses, pair it with a sweeter accompaniment.