Our motto is “We Know Cheese” and, as the oldest cheese shop in New York, we’ve known cheese for over 70 years. Beyond knowing great cheese, though, we’re passionate about introducing it to you and sharing what we’ve learned in our delicious journey. In the Murray’s Cheese Course, you’ll learn from in-house cheese experts and esteemed guest instructors, each a specialist in his or her field. Start with Cheese 101, where you’ll learn cheese by style through a tasting of seven cheeses; take a peek behind the curtain with Mystery of the Caves, a tour of our subterranean aging cellars combined with a tasting of cave-aged gems; test out your cheesemaking skills in Mozzarella Making; or check out the schedule to find out more about seasonality, cocktails and cheese, or even pickle-making.
Want to book a private class? Our education staff will work with you to modify any of our existing classes for your own private group.
All classes are held at our Greenwich Village location: 254 Bleecker Street, between 6th and 7th Avenues, unless otherwise noted. Questions? Email classes@murrayscheese.com.
Featured Classes |
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| Mozzarella Making | ||||
| Tuesday, Feb 7 6:30-8:30pm |
Murray's Faculty |
$100.00 | Available | |
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Tuesday, Feb 7 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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| Chocolate and Cheese Pairing with Madecasse Chocolate | ||||
| Friday, Feb 10 6:30-8:00 pm |
Elizabeth Chubbuck and Lee Blumenschine |
$75.00 | Available | |
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Friday, Feb 10 Indulge in the decadence of both chocolate and cheese--and feel good at the same time. We're pairing up with our pals at Madecasse Chocolate, whose rich, nuanced chocolates go beyond fair trade--each Madecasse chocolate is made from bean to bar, wrapper and all, in Madagascar, ensuring biodiversity, sustaining natural farming practices, and investing in the local economy. We'll pair Madecasse bars--think deep, dark 75% cocoa or bars enhanced with sakay, a traditional chili blend--with our favorite chocolate loving cheeses, like buttery triple creams and snappy blues. |
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| The Harmony of Beer and Cheese | ||||
| Saturday, February 11 4:30-6:00pm |
Murray's Faculty |
$75.00 | Available | |
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Saturday, February 11 4:30-6:00pm Murray's Faculty Wine and cheese get all the headlines, but many cheese lovers think beer is better. Join us 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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| An Apple A Day: Cider and Cheese | ||||
| Thursday, Feb 23 6:30-8:00 pm |
Greg Hall and Aaron Foster |
$75.00 | Available | |
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Thursday, Feb 23 Sweets, tarts, bittersweets and all, we're just bananas for real apple cider! Nothing provides a better foil for the rich complexity of cheese like the beverage of choice of our colonial forebears. Join Greg Hall, cidermaker and craft beer pioneer, and Aaron Foster of as they pair small-production, lovingly fermented, undeniably delicious hard ciders with cheeses ranging from buttery creaminess to earthy intensity to meaty richness. It's a pairings class you won't want to miss. |
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| The Harmony of Beer and Cheese : Barleywine Ales and Cheese | ||||
| Monday, Feb 27 6:30-8:00 pm |
Ben Granger and Sascha Anderson |
$75.00 | Available | |
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Monday, Feb 27 As strong as wine but brewed from grain, barleywines are among our favorite beers to pair with cheese. Bursting at the seams with aromas of ripe fruit, flavors of toffee and roasty, nutty malt, and the richest mouthfeel we bet you've seen in a beer, these brews are just begging for decadent bloomy rinds, funky washed rinds, and the nuance of aged sheep's milk cheeses. If you're ready to take your beer and cheese pairing prowess to the next level (or-- heck-- start at the top!), you won't want to miss this intense pairing experience, led by Ben Granger of Brooklyn's Bierkraft, and Sascha Anderson of Murray's Cheese. |
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| Mozzarella Making | ||||
| Tuesday, Feb 28 6:30-8:30pm |
Murray's Faculty |
$100.00 | Available | |
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Tuesday, Feb 28 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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| Wisconsin Cheese with Special Guest Andy Hatch | ||||
| Wednesday, Feb 29 6:30-8:00 pm |
Andy Hatch of Uplands Cheese Company |
$60.00 | Available | |
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Wednesday, Feb 29 When it comes to cheese, Wisconsin is not messing around. The state has an undeniable allegiance to cheese, and one of the strongest cheese cultures in the country-- but we're not just talking about hilarious hats and monstrous blocks of yellow cheddar. Wisconsin is home to a bevy of small, handmade cheeses, each with an incredible story and an incredibly cheesemaker. We're honored to host one of the best cheesemakers in the country, Andy Hatch of Uplands Cheese Company, whose Pleasant Ridge Reserve has won Best in Show three times at the American Cheese Society's annual competition, more than any other cheese in the society's history. Wisconsin's dairy history is rich and varied, and Andy will lead us through the culture and history of Wisconsin cheese through a plate of the state's best small production cheeses, from rich, aged sheep's milk tommes to earthy clothbound cheddars, and, of course, the nutty, nuanced notes of Pleasant Ridge Reserve. |
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| Cheese U: Boot Camp | ||||
| 3.16.11-3.18.11 |
Boot Camp Team |
$695.00 | Available | |
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3.16.11-3.18.11 Boot Camp Team 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. After the 3-day series, complete with lectures, demonstrations and tastings, each student will be able to differentiate cheese styles, describe cheeses in depth, and pair like a pro. |
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| Cheese U: Boot Camp | ||||
| 5.18.11-5.20.11 |
Boot Camp Team |
$695.00 | Available | |
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5.18.11-5.20.11 Boot Camp Team 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. After the 3-day series, complete with lectures, demonstrations and tastings, each student will be able to differentiate cheese styles, describe cheeses in depth, and pair like a pro. |
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| Cheese U: Boot Camp | ||||
| 7.13.11-7.15.11 |
Boot Camp Team |
$695.00 | Available | |
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7.13.11-7.15.11 Boot Camp Team 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. After the 3-day series, complete with lectures, demonstrations and tastings, each student will be able to differentiate cheese styles, describe cheeses in depth, and pair like a pro. |
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| Cheese U: Boot Camp | ||||
| 9.7.11-9.9.11 |
Boot Camp Team |
$695.00 | Available | |
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9.7.11-9.9.11 Boot Camp Team 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. After the 3-day series, complete with lectures, demonstrations and tastings, each student will be able to differentiate cheese styles, describe cheeses in depth, and pair like a pro. |
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