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 affineurs have given it the barbecue treatment, with a rub of brown sugar and spices like smoked paprika, infusing the cheese with a hint of the backyard grill. 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. It’s a fine partner for charcuterie.
Murray’s Cave Aged Limited BBQ Camembert, $20 for four ounces, murrayscheese.com.
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