Top 5 Soft Cheeses From Murray's Cheese Bar (in Kroger)

Photo by Joanna O'Leary
Bring on the crackers.

In 2012, Murray's Cheese opened mini-shops in three Houston-area Kroger locations. Since then my quality of life has doubled (my LDL cholesterol levels have probably tripled). Even though I'm lucky enough to have an amateur cheesemonger for a husband, I still frequent Murray's outposts, particularly for their soft, often stinky cheeses. Here are my five favorites:

5. Bûcheron. At nearly $18 apound, Bucheron is far more expensive than your typical goat cheese, but think of it as two fromages for the price of one. A creamy, sharp rind layer circumscribes a slightly tart, flaky interior, providing a pleasurable textural juxtaposition. Pair with a heartier oat or rye cracker for maximum satisfaction.

4. Fromager D'Affinois with Garlic & Herbs. With the addition of some botanical spices, Fromager D'Affinois transforms from a mild, brie-like confection into a more savory, complex cheese. It's fine and dandy with bread or crackers, though even better paired with a sharp mustard or used on sandwich of smoked meats.

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Location Info



1938 W. Gray St., Houston, TX

Category: General

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My Voice Nation Help

epoisses is at the top of my list.  the family I lived with in France ate it often, but wouldn't store it in the fridge or on the counter.  it went in a tupperware container into a shopping bag that was then hung out the kitchen window.

Faye A Paynter
Faye A Paynter

Houston Dairymaids should be the topic of a feature article about great cheeses and great cheese vendors.

paval topcommenter

Murray Cheese shop inside a store that advertises its lower prices seems an oxymoron. But the author saved the experience of trying cheeses that are up to two dollars more expensive per pound than same cheeses in Central Market or Spec's, by pairing high quality cheeses with Ritz Crackers. 

Faye A Paynter
Faye A Paynter

OMG, I'm not a cheesemonger, but I am a HUGE cheese consumer. It KILLS me that they wrap the cheese in saran, and it KILLS the flavor. All of that hard work and time is wasted.


Especially women in the cheese business.  There are great women behind some great dairies and then owners of stores such as Dairymaids.

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