Murray the Scholar
This year, Murray's has hosted several students from the University of Gastronomic Sciences, founded by Slow Food in Italy. Clementine Mallet spent several months working with Taylor Cocalis, manager...
View ArticleYou Are What You Eat
At Murray's, we take pride in the quality of our products and strive to provide our customers not only with exceptional food but also the knowledge to become a happy, healthy eater.Laura Troyer's...
View ArticleTricks of the Trade
How do you create the perfect cheese plate? Weekend TODAY sent Bravo's Ted Allen to Murray's to find out.Click on the link below for a cheesy lesson:Tricks of the trade: Cheese
View ArticleHappy Artisan Holidays!
Jasper Hill Farm Co-Owner and Cheesemaker Mateo Kehler wrote in a recent eblast:Dear Friend of Jasper Hill Farm:Hi there!As many of you might have heard Jasper Hill is in the midst of a bigexpansion....
View ArticleClik here to view.
Save the South Village!
Murray’s Cheese is located in heart of Greenwich Village and part of a unique historic neighborhood – the SouthVillage. In an effort to preserve the character of one of New York’s most flavorful...
View ArticleSongs of Joy!
It is no secret that we are big cheese nerds - but cheese songs? Oh yes!!Have a giggle and sing along to this Parmigiano Reggiano video and...
View ArticleBlessed Are The Cheesemakers
From my Alma Mater, dear old Cornell University.RobThe Cornell Daily Sun(http://cornellsun.com)Blessed are the CheesemakersBy Behzad VaraminiCreated Oct 29 2007Growing up in Wisconsin, cheese is not a...
View ArticleClik here to view.
Interns Turned Cheesemakers
You might not know this but Murray’s caves not only age cheese but also mature cave interns into full-grown cheesemakers! We were so pleased to hear Ilyssa’s and Javier’s story of setting up their very...
View ArticleClik here to view.
The Word on the Curd Nerd
Jamie Forrest is the self-proclaimed "Curd Nerd" of the eponymous blog. If you love our blog, we unofficial curd nerds at Murray's highly recommend it. Last week, Jamie came by for a visit to the...
View ArticleClik here to view.
Wonder What Cheesemongers Do On Their Days Off?
Jessica Kesselman, a longstanding cheesemonger at Murray's Grand Central shares her Sunday:It was no surprise to my five year old daughter, Emilia, when I announced that we would spend Sunday afternoon...
View ArticleClik here to view.
Haunted Pumpkins – In February?!?
When its your full time job to baby happy cheeses, the way other outfits (mis)handle their product can blow your mind.Like the other day I was cruise'n down the sidewalk, re-energized after my warming...
View ArticleEpisode One: How I Got into the Caves (Without a Jackhammer) by Zoe Brickley
Before working at Murray’s I didn’t know squat about cheese.It was about two years ago, and I had never shopped here before, or anywhere remotely like it.I moved to the city for culinary school and...
View ArticleClik here to view.
Article 12
Parmesan in Cans No More!On February 26, the European Court of Justice mandated that "Parmesan" can no longer be tossed around by any old cheese producer. We've grappled with the...
View ArticleClik here to view.
And They Ate it Anyway… The Caves and our Cultural Heritage
by Zoe Brickley, Murray's Affineur“Behind every cheese there is a pasture of a different green under a different sky: meadows encrusted with salt that the tides of Normandy deposit every evening;...
View ArticleClik here to view.
Check This Out! World Cheese Championships
Cheesemakers and buttermakers from around the world have submitted a record 1,935 entries in the world's premiere cheese and butter competition, the World Championship Cheese Contest, all with the...
View ArticleFROM THE FRONT LINES
by Liz ThorpeOn the heels of Zoe's entertaining, but sobering look at the increasing costs of food production in our current world, I wanted to addmy two cents. I've been in Wisconsin all week,...
View ArticleClik here to view.
IS OUR CHEESE WORTH THE WEIGHT?
by Zoe BrickleyImagine that your breakfast of champions is a little different today. Instead of hitting your crunchy-o’s with an ice cold splash of milk you decide to go with black gold; oil that is....
View ArticleTHE MERCURIAL SPLENDOR OF CHEESE SEASONALITY
by Zoe BrickleyApril is the cruelest month, breedingLilacs from the dead earth, mixingMemory and desire, stirringDull roots with spring rain.T.S. Eliot wrote that opener to The Waste Land when he was...
View ArticleMAKING THE CUT: AN INSIDER’S LOOK AT CHEESE SELECTION
by Zoe BrickleyFAQ #1: ‘What’s your favorite cheese?’FAQ #2 ‘How much cheese do you eat on a daily basis?’ Subset of #2 - ‘Why aren’t you super-fat?’FAQ #3 ‘Where do you guys get all this cheese, and...
View ArticleClik here to view.
You Gonna Eat That?
by Zoe BrickleyYou can't judge a book by its cover, but a cheese rind reads like a gossip column. That's one of the things that make cheese better than wine; I can spot a Taleggio from across the park,...
View Article
