My youthful wanderings landed me on the Greek isle of Hydra, where I spent two glorious months running a pension, a small bed and breakfast in an old sea captain’s house with a fig tree in the courtyard. Each day, I would go down to the docks and buy calamari and clean them and serve them to my guests. It was this that gave me my love of the Aegean, and its people and food. read more…

Nothing does hot nights, and summer vibes better than watermelon. I mean, what says “dang, it’s hot” better than slicing into a juicy, sticky, sweet melon? Few things. Of course, since Murray’s is a cheese shop, we had to find a way to sneak some dairy in there. Feta, the perfect pairing. Salty and crumbly, not only does it play well with the flavors of watermelon but it also provides a nice textural change. read more…

Cheese.net is a Greek non-profit organization in collaboration with the Greek Ministry of Food and Rural Development, aim to make Greek cheeses a worldwide marketing sensation that appeal to younger consumers. This CNN Special on Cheese.net aired in 2010 promoting Protected Designation of Origin (PDO) of Cheese.

There are over 5,500 different recorded species of flora in Greece, about a 1000 of those species are endemic to the land and over 700 of those may be found only in Greece. That’s what the sheep and goats are eating, and it comes through in their milk. read more…