From Cheese 101, which will catch you up on the basics, to Mystery of the Caves, our affineur's exclusive tour of our subterranean cheese caves. We've designed our cheese classes to help you hone your palate and appreciate food. Go beyond the basics with wine and cheese pairings, beer and cheese pairings, cheesemaking classes and trips to local farms, or book the classroom for private events. And yes, no matter what the subject matter, you taste in every class.
All classes are held at our Greenwich Village location: 254 Bleecker Street between 6th and 7th Avenues unless otherwise noted.
Featured Classes |
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| Hands-On Jerky with Rachel Graville | ||||
| 09.02.10 6:30-8:00 pm |
Rachel Graville |
$50.00 | Available | |
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09.02.10 Jerky fever is sweeping New York, and Murray's is right in the middle of it! Iris Café's Rachel Graville--whose Gerald Jerky has been featured in Food & Wine, The New York Times, and New York Magazine--will guide us through the wonders of dehydration. Far from the flavorless camping snack or the gas station meat stick, Rachel's jerky is full-flavored, made with artful marinades and high quality beef. Rachel will let us in on the secrets of the marinade, as well as teach us how dehydration can transform watermelon, pomegranate, and more! You'll even get to take home a little piece of the action in the form of delicious handmade jerky. |
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| Creamery Classics: Cheese with Vermont Creamery | ||||
| 09.07.10 6:30-8:00 PM |
Adeline Druart |
$50.00 | Available | |
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09.07.10 There's just something wonderfully special about Vermont, and it shines through in Vermont cheese. There's no better place to see the outstanding care and quality exhibited by many Vermont cheeses than in the cheeses of Vermont Butter and Cheese Creamery. Join Adeline Druart--General Manager of Vermont Creamery, Franche-Comte native, and graduate of the prestigious French National Dairy School in Savoie, France--as she guides us through the story of the creamery and its fantastic cheeses. |
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| The Harmony of Wine & Cheese | ||||
| 09.09.10 6:30-8:00 PM |
Louise Geller & Jeremy Adona |
$65.00 | Available | |
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09.09.10 While it's difficult to imagine not enjoying a sip of wine with a hunk of your favorite cheese, certain combinations will particularly titillate your tongue and make your soul sing. Join us for a whirlwind tour of the wine and cheese world as we sample red, white, and dessert wines from France, Italy, Spain, Austria, and more. Learn what cheese types best match these wines and get insider tips on how to find the right match on your own. |
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| Cheese Politics | ||||
| 09.11.10 6:30-8:00 PM |
Carlos Yescas |
$50.00 | Available | |
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09.11.10 We find American politics invigorating, but not always delicious. For intellectual stimulation that will also tantalize your tastebuds, we would like to introduce you to one of our favorite subjects: Cheese Politics. We're pitting Red States versus Blue States to see who will reign as king of curd. Will Texas, Virginia, and Utah present the winning campaign, or will California, Vermont, and Oregon rule the soapbox? Carlos Yescas, food consultant, cheese judge, and PhD student in Politics from the New School for Social Research, will guide us through a tasting of cheeses from across the country, all framed by hot topics in domestic politics. It's almost fall--time to put our thinking caps on as we settle into a plate of great American Cheese. |
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| Will Work for Cheese: Finding Your "Whey" in the Food World | ||||
| 09.13.10 6:30-8:00 PM |
Taylor Cocalis |
$50.00 | Available | |
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09.13.10 You know cheese, you love cheese, and now you're ready to be IN cheese-- but how? Join former Murray's Education Director, Taylor Cocalis, founder of Good Food Jobs, as she gives us the inside scoop on finding your *whey* in the cheese world. What's the difference between a monger, an affineur, and a fromager? How does cheese get from the maker to your plate, and how can YOU get that job? Taylor will illustrate all of the cheesy vocations through a tasting plate designed to highlight how delicious a great job can be. |
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| Winners Circle: The Best of the American Cheese Society | ||||
| 09.14.10 6:30-8:00 PM |
Mike Anderson |
$50.00 | Available | |
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09.14.10 At the end of August the American Cheese Society holds its annual conference and competition where hundreds of American-made cheeses go wheel-to-wheel to determine which ones will be deemed the best of the best in their specific categories. It’s a cheesy battle, but one that many die-hard caseophiles treat with the same reverence as film fans do the Oscars. Murray's affineur, Michael Anderson, trekked all the way out to Seattle to get the scoop on the big winners. Mike has brought back a bevy of the judges’ picks for us to try, plus the behind-the-scenes story on each and every one of them. |
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| Mystery of the Caves | ||||
| 09.17.10 6:30-8:30 PM |
Miriam Arkin |
$75.00 | Available | |
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09.17.10 See why Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world. Murray’s Buying Associate Miriam Arkin shares the world of cheese caves with you. Take a tour of the subterranean caves at Murray’s and find out exactly what goes on in there. Learn about basic affinage practices and the elementary science behind what happens to cheeses as they age. Enjoy your newfound knowledge as Miriam leads you through a tasting so you can see (we mean taste) the benefits of the aging process for yourself. |
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| Do the Mash: Scotch & Cheese | ||||
| 09.20.10 6:30-8:00 PM |
Sascha Ingram & Martin Daraz |
$65.00 | Available | |
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09.20.10 Cheese certainly loves its partners wine and beer, but it's high time for cheese to branch out a little--this time to the delightful spirit from across the pond, SCOTCH! Join us as we explore the ins and outs of this delightful whisky with Highland Park Whisky's Martin Daraz. Martin will shed some light on what defines scotch, how to assess it, and what age, blends, and malts have to do with it all. To accompany, Sascha Ingram, Murray's Classroom Coordinator, will present cheeses that just love that Scottish spirit. |
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| Oh, Beehave! Honey & Cheese | ||||
| 09.21.10 6:30-8:00 PM |
Sascha Ingram & Christine Lehner |
$50.00 | Available | |
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09.21.10 We know you've moved beyond thinking that honey comes in a plastic bear or that cheese comes in a big yellow block. Now learn exactly how to match the two incredible edibles together to create out-of-this-world pairings. Christine Lehner, owner of Let It Bee Honey, and Sascha Ingram, Murray's Classroom Coordinator, will be pairing a variety of honeys with the finest farmhouse cheeses. As complex as a wine pairing but sweeter going down, these pairings will get you buzzing about honey and cheese. |
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| Cheese U Boot Camp | ||||
| 09.24.10 - 09.26.10 |
Boot Camp Team |
$495.00 | Available | |
| Learn from Murray's what we know best: Cheese! From how cheese is made to the basics of tasting, and everything in between. We've designed this weekend long class to give each student a strong foundation in the world of cheese. | ||||
| Rolling in Dough: Bread & Breadmaking | ||||
| 09.28.10 6:30-8:00 PM |
Nathan Leamy |
$75.00 | Available | |
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09.28.10 Mmmm, bread. Fresh baked, warm from the oven, perfectly made bread. Not only does fantastic bread make a great partner for cheese, butter, olive oil, and more, it's also just about perfect on its own. Join Nathan Leamy of Slow Food as he guides us through how to bake the perfect loaf. |
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| Mozzarella and More with Paula Lambert | ||||
| 09.29.10 6:30-8:00 PM |
Paula Lambert |
$50.00 | Available | |
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09.29.10 It's time to meet to maker--the mozzarella maker, that is! Murray's is delighted to host Paula Lambert, cheesemaker and founder of The Mozzarella Company in Dallas, Texas, and the author of Cheese, Glorious Cheese and The Cheese Lover's Cookbook and Guide . In addition to making award-winning cheeses, Paula has acted as a visionary in the artisan American cheese world since its inception in the early 1980s. Join us as Paula guides us through a tasting of her cheeses while filling us in on the inside scoop of how she came to make such delicious delights! |
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| Murray's Goes Global: United Kingdom | ||||
| 09.30.10 6:30-8:00 PM |
Elizabeth Chubbuck |
$50.00 | Available | |
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09.30.10 This fall Murray's has sent members of its team far and wide to learn more about the cheeses we bring to you. For the first installment of our Murray's Goes Global series, Elizabeth Chubbuck, Murray's Wholesale Manager, will fill us in on her adventures across the pond. Having just returned from visits with Neal's Yard Dairy in London and British cheesemakers, Elizabeth will share with us her new favorites and the stories behind them. |
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| Cheese 101 | ||||
| 10.01.10 6:30-8:00 PM |
Sascha Ingram |
$50.00 | Available | |
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10.01.10 Do you love cheese? Of course. Do you want to know more about it? Of course. Cheese 101 is the best place to start--hey, even some of best cheesemongers began here. Sit and relax over a plate of some of Murray's best cheeses as we bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed-rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making and cheese-pairing fundamentals. Flex your new cheese know-how the next time you're at our cheese counter! |
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| Fall Into Spain | ||||
| 10.05.10 6:30-8:00 PM |
Louise Geller & Kerin Auth |
$65.00 | Available | |
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10.05.10 Join us for a harmonious evening highlighting the best that Spain has to offer: thirst quenching Spanish sippers paired with the delightful and varied cheeses of Spain. No regional borders, no themes or focuses--simply put, the most divine mouthfuls we've encountered during our many hours of delicious research. We'll traipse across the Spanish countryside through bright whites, lush reds, and a decadent dessert wine. Kerin Auth, owner of Tinto Fino, will guide us through her favorite Spanish vino as Louise Geller, Murray's Director of Education & E-Commerce, pairs her favorite cheese to match. Ole! |
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| Mozzarella Making | ||||
| 10.06.10 6:30-8:30 PM |
Sascha Ingram |
$100.00 | Available | |
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10.06.10 Mild and milky, smooth and silky: any way you stretch it, we love fresh mozzarella! In this hands-on crash course we'll teach you how to make it at home. First, we'll set you straight on coagulation as we tell you how milk turns from fluid to firm curds. Then we'll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh mozzarella. Taste several samples of fresh pasta filata (pulled curd) style cheeses (think Mozzarella, Bufala, Burrata, oh my!), enjoy a glass of wine, and bring home your own mozzarella masterpiece. |
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| Mystery of the Caves | ||||
| 10.07.10 6:30-8:30 PM |
Mike Anderson |
$75.00 | Available | |
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10.07.10 See why Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world. Murray’s Affineur Michael Anderson shares the world of cheese caves with you. Take a tour of the subterranean caves at Murray’s and find out exactly what goes on in there. Learn about basic affinage practices and the elementary science behind what happens to cheeses as they age. Enjoy your newfound knowledge as Michael leads you through a tasting so you can see (we mean taste) the benefits of the aging process for yourself. |
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| Cheese 101 | ||||
| 10.08.10 6:30-8:00 PM |
Beth Ann Coulton |
$50.00 | Available | |
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10.08.10 Do you love cheese? Of course. Do you want to know more about it? Of course. Cheese 101 is the best place to start--hey, even some of best cheesemongers began here. Sit and relax over a plate of some of Murray's best cheeses as we bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed-rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making and cheese-pairing fundamentals. Flex your new cheese know-how the next time you're at our cheese counter! |
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| Murray's Goes Global: France and Spain | ||||
| 10.11.10 6:30-8:00 PM |
Elizabeth Chubbuck |
$50.00 | Available | |
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10.11.10 This fall Murray's has sent members of its team far and wide to learn more about the cheeses we bring to you. For the second installment of our Murray's Goes Global series, Elizabeth Chubbuck, Murray's Wholesale Manager, gives us the inside scoop on her time in Spain and France. From a Catalonian cheese festival to time spent in the Mons caves in Roanne, Elizabeth will be sure to bring back tales from her recent adventures--and the delicious cheeses that accompany great stories. |
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| Pour l'Amour: French Wine & Cheese | ||||
| 10.12.10 6:30-8:00 PM |
Miriam Arkin & Jeremy Adona |
$65.00 | Available | |
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10.12.10 Are you a bon vivant? Then travel to France with us from the comfort of our classroom. Join Jeremy Adona, Sommelier at OTTO Enoteca Pizzeria, for an evening of delicious French wine paired with fantastic French cheeses, selected by Murray's resident francophile and Buying Associate, Miriam Arkin. We think that "la vie en rose" translates into sitting back and being guided on how to sip French wine and nosh on decadent French cheese. |
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| Put 'Em Up! Home Preserving with Sherri Brooks Vinton | ||||
| 10.14.10 6:30-8:00 PM |
Sherri Brooks Vinton |
$65.00 | Available | |
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10.14.10 Cheese began as a way to preserve milk, so it follows that cheese adores preserves of all kinds! Who better to lead us through the ins and outs of home preserving than Sherri Brooks Vinton, who wrote the book on it! Sherri's book, Put 'em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling, offers comprehensive information on how to make the best of the harvest last, and now she's coming to Murray's to share the info with you in person! Sherri will guide us through a variety of our favorite autumn condiments and chutneys, offering insight into making your own at home as well as how to pair them with a variety of edible delights--including cheese. |
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| The Harmony of Beer & Cheese | ||||
| 10.15.10 6:30-8:00 PM |
Beth Ann Coulton & Ben Granger |
$65.00 | Available | |
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10.15.10 Wine and cheese get all the headlines, but many cheese lovers think beer is better. Join Bierkraft's Ben Granger, and Beth Ann Coulton, Murray's Wholesale Associate, for a pairing session that's sure to open your eyes to a new world of flavor. Whether it’s pairing light, spicy wheat beers with tangy citric goat cheese or matching up those toffee notes in your ale with a salty aged sheep cheese, we guarantee that once you take this class, you, too, will be singing the praise of beer and cheese pairing. |
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| Real Food for Mother & Baby | ||||
| 10.17.10 1:30-3:00 PM |
Nina Planck |
$75.00 | Available | |
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10.17.10 Get fertile, grow a healthy baby, and be a champion nurser. Farmers' daughter and real food advocate Nina Planck will break down the real foods that nourish growing babies and the mommies who feed them. |
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| Cheese 101 | ||||
| 10.18.10 6:30-8:00 PM |
Grace Mitchell |
$50.00 | Available | |
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10.18.10 Do you love cheese? Of course. Do you want to know more about it? Of course. Cheese 101 is the best place to start--hey, even some of best cheesemongers began here. Sit and relax over a plate of some of Murray's best cheeses as we bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed-rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making and cheese-pairing fundamentals. Flex your new cheese know-how the next time you're at our cheese counter! |
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| Murray's Goes Global: Ireland | ||||
| 10.19.10 6:30-8:00 PM |
Louise Geller & Jason Donnelly |
$50.00 | Available | |
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10.19.10 This fall Murray's has sent members of its team far and wide to learn more about the cheeses we bring to you. For the third installment of our Murray's Goes Global series, we've grabbed Jason Donnelly, Murray's Director of Wholesale, and Louise Geller, Murray's Director of E-commerce and Education, just as they've stepped off their return flight from Ireland. Jason and Louise will regale us with fantastic stories of the Emerald Isle and wow us with spectacular Irish cheeses, all while we enjoy a pint of tasty Irish brew. |
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| The Harmony of Wine & Cheese | ||||
| 10.20.10 6:30-8:00 PM |
Nora Singley & Amanda Crawford |
$65.00 | Available | |
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10.20.10 While it's difficult to imagine not enjoying a sip of wine with a hunk of your favorite cheese, certain combinations will particularly titillate your tongue and make your soul sing. Join us for a whirlwind tour of the wine and cheese world as we sample red, white, and dessert wines from France, Italy, Spain, Austria, and more. Learn what cheese types best match these wines and get insider tips on how to find the right match on your own. |
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| Mystery of the Caves | ||||
| 10.21.10 6:30-8:30 PM |
Mike Anderson |
$75.00 | Available | |
|
10.21.10 See why Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world. Murray’s Affineur Michael Anderson shares the world of cheese caves with you. Take a tour of the subterranean caves at Murray’s and find out exactly what goes on in there. Learn about basic affinage practices and the elementary science behind what happens to cheeses as they age. Enjoy your newfound knowledge as Michael leads you through a tasting so you can see (we mean taste) the benefits of the aging process for yourself. |
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| Cheese 201 | ||||
| 10.22.10 6:30-8:00 PM |
Sascha Ingram |
$50.00 | Available | |
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10.22.10 If you've done Cheese 101 once, twice, twenty times and now want to take your cheese tasting to the next level, continue your cheese education with Cheese 201! Join Murray's Classroom Coordinator Sascha Ingram as she takes you beyond the basics of milk type and cheese style, and begins to further delve into the nuances of cheese flavor, the cheesemaking process, and the history and geography of cheese. We're moving beyond the basics to expand your knowledge and understanding. Beware: you may leave this class and end up behind our Murray's counter recommending cheeses like a pro! |
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| Mozzarella Making | ||||
| 10.26.10 6:30-8:30 PM |
Sascha Ingram |
$100.00 | Available | |
|
10.26.10 6:30-8:30 PM Sascha Ingram Mild and milky, smooth and silky: any way you stretch it, we love fresh mozzarella! And in this hands-on crash course we'll teach you how to make it at home. First we'll set you straight on coagulation as we tell you how milk turns from fluid to firm curds. Then we'll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh mozzarella. Taste several samples of fresh pasta filata (pulled curd) style cheeses (think Mozzarella, Bufala, Burrata, oh my!), enjoy a glass of wine, and bring home your own mozzarella masterpiece. |
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| The Harmony of Wine & Cheese | ||||
| 10.27.10 6:30-8:00 PM |
Elizabeth Chubbuck & Jeremy Adona |
$65.00 | Available | |
|
10.27.10 While it's difficult to imagine not enjoying a sip of wine with a hunk of your favorite cheese, certain combinations will particularly titillate your tongue and make your soul sing. Join us for a whirlwind tour of the wine and cheese world as we sample red, white, and dessert wines from France, Italy, Spain, Austria, and more. Learn what cheese types best match these wines and get insider tips on how to find the right match on your own. |
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| Mystery of the Caves | ||||
| 10.28.10 6:30-8:30 PM |
Miriam Arkin |
$75.00 | Available | |
|
10.28.10 See why Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world. Murray’s Buying Associate Miriam Arkin shares the world of cheese caves with you. Take a tour of the subterranean caves at Murray’s and find out exactly what goes on in there. Learn about basic affinage practices and the elementary science behind what happens to cheeses as they age. Enjoy your newfound knowledge as Miriam leads you through a tasting so you can see (we mean taste) the benefits of the aging process for yourself. |
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| Cheese 101 | ||||
| 10.29.10 6:30-8:00 PM |
Amanda Parker |
$50.00 | Available | |
|
10.29.10 Do you love cheese? Of course. Do you want to know more about it? Of course. Cheese 101 is the best place to start--hey, even some of best cheesemongers began here. Sit and relax over a plate of some of Murray's best cheeses as we bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed-rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making and cheese-pairing fundamentals. Flex your new cheese know-how the next time you're at our cheese counter! |
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| Cheese U Boot Camp | ||||
| 11.05.10-11.07.10 Boot Camp Team |
$495.00 | Available | ||
|
11.05.10-11.07.10 Learn from Murray's what we know best: Cheese! From how cheese is made to the basics of tasting, and everything in between. We've designed this weekend long class to give each student a strong foundation in the world of cheese. |
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| Murray's Goes Global: Italy & Salone del Gusto | ||||
| 11.09.10 6:30-8:00 pm |
Will Whitlow |
$50.00 | Available | |
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11.09.10 This fall Murray's has sent members of its team far and wide to learn more about the cheeses we bring to you. For the fourth installment in our Murray's Goes Global series, Will Whitlow, Retail Director for Murray's Grand Central, can't wait to share his exciting Italian adventures with us. From his time with food artisans across Italy to his attendance of Slow Food International's Salone del Gusto in Turin, Will certainly has some incredible stories to share-- not to mention some great cheese and charcuterie! Taste your way through Will's time living la dolce vita with us. |
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"The best book about cheese you'll ever read" -Steve Jenkins
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