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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| Beer & Cheese Basics | ||||
| 07.07.09 6:30 - 8:00 PM |
Chris Munsey |
$65.00 | Available | |
| Wine and cheese get all the headlines but many cheese lovers think beer is better. Join Murray's Wholesale Manager Chris Munsey 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. | ||||
| The Harmony of Wine & Cheese AT CITY WINERY | ||||
| 07.07.09 7:00 - 8:30 PM |
$65.00 | Available | ||
| Murray's Cheese and City Winery are pairing up for what we both, respectively, do best: wine and cheese. 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 around the world. Learn what cheese types best match these wines and get insider tips on how to find the right match on your own. NOTE: THIS CLASS WILL OCCUR AT CITY WINERY 155 VARICK STREET | ||||
| Cheese 101 | ||||
| 07.08.09 6:30 - 8:00 PM |
Murray's Staff |
$50.00 | Available | |
| 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 our staff bares 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. Leave with your new-found knowledge and order with a new kind of know-how the next time you're at our cheese counter. | ||||
| Summer in Spain | ||||
| 07.13.09 6:30 - 8:00 PM |
Kerin Auth & Chris Munsey |
$65.00 | Available | |
| No regional borders, no themes or focuses, simply put . . . the most divine mouthfuls we've encountered during our many hours of delicious research. Freshly released 2008 whites and rosados, dry sherry, a sweet sparkler and a ripe and juicy red, will paint your glasses and splash your palate during the sunset hours of July. Kerin Auth, partner in the East Village Spanish wine boutique Tinto Fino, and Chris Munsey, Murray's Wholesale Manager, transport your senses to Spain for a midsummer night's dream. | ||||
| Mystery of the Caves | ||||
| 07.14.09 6:30 - 8:30 PM |
Michael Anderson |
$75.00 | Available | |
| 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. What are cheese caves, anyway? Is magic taking place? 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. Then taste your way through a plate of cheeses that prove the principles you learned in the caves. | ||||
| Get Your Dream Job (In Food) | ||||
| 07.19.09 5:00 - 7:00 PM |
Irena Chalmers | $20.00 | Available | |
| You get down with Grub Street, you love Tasting Table's Twitter feed, and you anxiously await the new release of the Murray's class schedule. Face it: you want to work in food. What's stopping you? Trying to find a way to make a good living with good food? Before you quit your day job, meet Irena Chalmers, award-winning speaker, mentor, and author of Food Jobs. She'll introduce interesting food-related professions, inspire your entrepreneurial spirit, and teach you how to turn your passion for food into a full-time career. Entrance fee buys you Irena's book, a glass of wine, and a good chance to make your move into food. | ||||
| Mozzarella Making with Murray's | ||||
| 07.20.09 6:30 - 8:00 PM |
$50.00 | Available | ||
| 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 demonstrate 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. | ||||
| Sicilian Wine & Southern Italian Cheese | ||||
| 07.22.09 6:30 - 8:00 PM |
Levi Dalton & Taylor Cocalis | $65.00 | Available | |
| With its sun-drenched seaside, mild Mediterranean winters, and pastoral countryside, Sicily boasts some of the world's best wine. Taste how the hot days, warm winters, and ancient oenological history translate into the glass. Explore the esoteric offerings that stray off the beaten path as Levi Dalton, Sommelier of Convivio Restaurant, pairs up with Murray's Director of Education, Taylor Cocalis, to bring you Sicilian wines and Southern Italian cheeses. | ||||
| Cheese 101 | ||||
| 07.23.09 6:30 - 8:00 PM |
Louise Geller |
$50.00 | Available | |
| 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 our staff bares 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. Leave with your new-found knowledge and order with a new kind of know-how the next time you're at our cheese counter. | ||||
| Beyond Brie | ||||
| 07.27.09 6:30 - 8:00 PM |
Sue Sturman |
$50.00 | Available | |
| Luscious, smooth, creamy and decadent: you know you love the brie-style cheeses (affectionately known by the Murray's Mongers as the "Bloomy" cheeses). In this class, we'll set you straight on this style: what they are, how they are made, and what makes them so darn good? Cheese Educator Sue Sturman steps us through the tried and true Brie and Camembert, treats us to triple cremes, and teaches us to taste the new "bloomies" making waves in the American cheese scene. Savor Sue's selections with sparkling wine and a light rustic red. | ||||
| Around the World in 7 Pairings | ||||
| 07.29.09 6:30 - 8:00 PM |
Lara Lewis & Taylor Cocalis |
$65.00 | Available | |
| Lara Lewis, Wine Specialist at Oriel Wines, highlights the dynamic portfolio of the Oriel brand while she takes us on a whirlwind tour of the wine world: France, Italy, Spain, the US, and back again. We'll go old world and new world, south of the Equator and north. Learn about geographic idiosyncrasies unique to the wine producing regions of the worlds and taste some of the special gems each country has to offer. Taylor Cocalis, Murray's Director of Events & Education, pairs fromage, formaggio, käse, queso, and cheese to match. | ||||
| Cheese U Boot Camp | ||||
| 07.31.09 - 08.02.09 | Liz Thorpe, Zoe Brickley, Chris Munsey, Amanda Crawford | $495.00 | Available | |
| Announcing our third edition of Cheese U Boot Camp. We've packed all of the information and expertise of our comprehensive six-week Cheese U series into a single weekend. Whether your an out-of-towner that can't fly into New York City six weeks in a row or someone who always works on Wednesdays, Cheese U Boot Camp edition gives you the opportunity to experience our most comprehensive course in one single weekend. | ||||
| Hot Days, Chile Nights | ||||
| 08.12.09 6:30 - 8:00 PM |
Joel Schott & Taylor Cocalis |
$65.00 | Available | |
| The hot days of summer are still going strong, but as the night air cools us down, we're looking for something to keep us going. Joel Schott, certified Sommelier and Representative for Michael Skurnik Wines, tours us through the a history of Chilean wine culture as we track the first vines of vitis vinifera through to the recent renaissance of these New World wines. Murray's Director of Education, Taylor Cocalis, pairs New World cheeses to match. | ||||
| Mozzarella Making with Murray's | ||||
| 08.17.09 6:30 - 8:00 PM |
$50.00 | Available | ||
| 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 demonstrate 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. | ||||
| Mystery of the Caves | ||||
| 08.18.09 6:30 - 8:30 PM |
Michael Anderson |
$75.00 | Available | |
| 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. What are cheese caves, anyway? Is magic taking place? 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. Then taste your way through a plate of cheeses that prove the principles you learned in the caves. | ||||
| Master of the Mediterranean | ||||
| 08.20.09 6:30 - 8:00 PM |
Michele Buster |
$50.00 | Available | |
| The generic term "goat cheese" conjures up images of one cheese only: fresh chèvre. Moist and curdy with a delightful lactic tang, we most certainly love this style, but if that's the only goat cheese you're eating, you're missing out. Michele Buster, owner of European specialty cheese import company Forever Cheese, takes us on a vertical goat cheese tasting through Italy, Spain, and Portugal. From moldy, bold Monte Enebro to nutty, smooth Garrotxa, we'll prove why light bright goats are the way to go for summertime tasting. | ||||
| Murray's Cave Tour 1:00 PM | ||||
| 08.22.09 1:00 - 1:30 PM |
$10.00 | Available | ||
| Go below Bleecker with a 30 minute tour of our subterranean cheese caves. Learn the science and art of cheese aging as we take you through the temperature and humidity environments where we stash all of our cheese. We'll provide the booty-boots and bouffants. | ||||
| Murray's Cave Tour 1:45 PM | ||||
| 08.22.09 1:45 - 2:15 PM |
$10.00 | Available | ||
| Go below Bleecker with a 30 minute tour of our subterranean cheese caves. Learn the science and art of cheese aging as we take you through the temperature and humidity environments where we stash all of our cheese. We'll provide the booty-boots and bouffants. | ||||
| Murray's Cave Tour 2:30 PM | ||||
| 08.22.09 2:30 - 3:00 PM |
$10.00 | Available | ||
| Go below Bleecker with a 30 minute tour of our subterranean cheese caves. Learn the science and art of cheese aging as we take you through the temperature and humidity environments where we stash all of our cheese. We'll provide the booty-boots and bouffants. | ||||
| Murray's Cave Tour 3:15 PM | ||||
| 08.22.09 3:15 - 3:45 PM |
$10.00 | Available | ||
| Go below Bleecker with a 30 minute tour of our subterranean cheese caves. Learn the science and art of cheese aging as we take you through the temperature and humidity environments where we stash all of our cheese. We'll provide the booty-boots and bouffants. | ||||
| Pizza: The Master Class | ||||
| 08.22.09 1:00 - 5:00 PM |
Mark Bello |
$175.00 | Available | |
| You asked, we complied . . . don't miss out this time around! If you came to any of Mark's pizza classes last year, you'd understand why we're bringing him back (AGAIN!). We are doing another hardcore hands-on, intensive pizza making and eating session. Join Mark Bello, Murray's former cheesemonger and founder/owner of Pizza A Casa, a performance-style pizza catering company, as he guides you through the steps of making some of the most fantastic, thin crust pizzas you've ever tasted. In this intensive class, make your own dough, learn how to form the perfect crust, and understand each and every secret to creating the perfect pie. You won't believe your tastebuds. | ||||
| Red Jacket Red Eye: Murray's Does VT Cheesemakers Festival | ||||
| 08.23.09 12:01 AM - 11:59 PM |
The Red Jackets |
$125.00 | Available | |
| Are you ready for the ultimate cheese experience this summer? Join the Murray's Mongers for a trip to and from VT . . . in 24 hours! We're riding the "Red Eye" bus from NYC to VT, departing at midnight on August 23rd to make it to the VT Cheesemakers Festival when the doors open at 10 AM. Tickets get you transportation to and from VT, farm fresh breakfast at the Farmers Diner, admission to the VT Cheesemakers Festival, and a private meet-and-greet with some of our favorite VT producers. | ||||
| Cheese U Boot Camp | ||||
| 09.18.09 - 09.20.09 | Liz Thorpe, Zoe Brickley, Chris Munsey, Amanda Crawford | $495.00 | Available | |
| Announcing our third edition of Cheese U Boot Camp. We've packed all of the information and expertise of our comprehensive six-week Cheese U series into a single weekend. Whether your an out-of-towner that can't fly into New York City six weeks in a row or someone who always works on Wednesdays, Cheese U Boot Camp edition gives you the opportunity to experience our most comprehensive course in one single weekend. | ||||
The Murray's Cheese HandbookThe only cheese book you'll ever need! Click here to learn more.
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