Happy Thanksgiving! All-American Cheeses for your Holiday Table

american artisansWe’re grateful to live in the land of the free and the home of much awesome cheese. We hope you’re gearing up and settling in for a holiday full of good friends, family, and feasting.

What’s Thanksgiving without cheese? Here are some of our favorite beauties, all crafted in the incredible country we call home. Pair this American bounty with apple butter, ripe pears and crunchy pecans for a pitch perfect autumnal platter.

st mark'sSt Mark’s (Our brand new Murray’s exclusive cheese!) 

Guaranteed to make your guests love you! In the St. Mark’s (Street, ethos) spirit, we’ve taken a beloved traditional cheese and given it an avante garde spin. This complex, unctuous cheese is fragile—we keep it safe in a little red terra cotta crock. So cute. Plus, the crock helps St. Mark’s double as a perfect, personal fondue. Top with some fig jam and walnuts—or be a purist and leave it as is—and pop the cheese in the oven, or toaster oven, for a few minutes. It will get oozy, melty and glorious. Scoop up the creamy goodness with crusty bread for the perfect fall/winter treat. Pair with Beaujolais, or a crisp ale, and some Village swagger.


A fantastic little cheese from the chevre pioneers at the Vermont Creamery. This one combines high-quality pasteurized goat’s milk (from the twenty family farms supported by the creamery) with cow’s milk & cream (from a local co-op). A slow, lactic set and a delicate, crinkly rind make for a rich, mouth-coating, earthy, and satisfying cheese.

Cabot Clothbound Cheddar

Twice a year, we hand select Cabot’s English-inspired clothbound cheddar aged by the Cellars at Jasper Hill. Our preferred flavor profile: a delicate balance of sharpness, slight nuttiness, and a caramelized, nearly candied sweetness. Produced from the pasteurized milk from a single herd of Holstein cows, our wheels hover in the 12-14 month range.

Pleasant Ridge Reserve pleasant ridge

The talented cheesemaker Mike Gingrich makes this smooth, firm cheese from the raw milk of his 150-cow herd only during the summer months, when the cows can graze on the lush pastures and the cheese takes on a fruity, olive-y, addictive depth. Several months of aging intensify its flavors, especially the sweetness.

CaveMaster Reserve Greensward

Two years ago Murray’s and the Cellars at Jasper Hill embarked on a top secret mission to create an exclusive cheese for Eleven Madison Park’s Iconic New York menu.The result is a spectacular new pasteurized cow’s milk cheese…and Murray’s is the only place you can get it! Greensward will wow your guests. Promise. Perfect spoonable, silky texture. Perfect big, bacony flavor. Perfect notes of forest and resin from Greensward’s pretty spruce jacket.

rogue riverRogue Rover Blue

After decades of award winning production, the newest owners of Rogue –David Gremmels and Cary Bryant–decided to take it up a notch. For a special edition of the company’s classic ‘Oregon Blue Vein’ they start with pastured, raw summer milk. A fruity nuance is added to the dense, vegetal, smoky blue after several months of aging by wrapping the wheels with local pear “eau de vie” soaked grape leaves from a neighboring vineyard. Due to the highly seasonal milk supply and remarkable demand, availability is limited.

Happy Thanksgiving from the Murray’s Family: Chef Amy’s Pumpkin Cheesecake

Chef-Amy-StonionisThanksgiving is one of our favorite times of year. What a perfect holiday for cooks and cheese lovers. The autumnal bounty! The no-holds-barred fall feasting! There is so much to be thankful for.

Perhaps you’ve already been mulling over the menu for weeks. There are pies to bake, potatoes to mash, turkeys to carve…and cheese plates to be assembled.

We’re busy sourcing and selling our favorite cheese, charcuterie, chocolate, jam and other good things, so that your holiday table can be a happy, tasty place. We’re also cooking and baking like crazy.

Do you know our awesome Executive Chef Amy Stonionis? You should. Amy grew up in a small town in Pennsylvania foraging, hunting, fishing, pickling, butchering and cooking her heart out. She’s lived in Brooklyn since 2007. When Amy is in the kitchen, you can rest assured you’re going to eat very, very well.

When Amy generously presented us with her light yet lusciously rich cheesecake,we gobbled it up in mere moments. It’s hard to control yourself when faced with this sweet, perfectly spiced goodness. Here’s the recipe. We hope you make it and share it. Happy Thanksgiving from our family to yours!

Amy’s Dreamy Pumpkin Cheesecake

5 cups diced pumpkin
1 tbsp olive oil
2 cups plus 1 tbsp sugar
2 tsp cinnamon
2½ lb cream cheese, softened
5 eggs
1 tsp vanilla
1 cup heavy cream

1/4 lb (8 tbsp) unsalted butter, melted
2 cups crushed graham crackers
1 tsp cinnamon
1/4 cup light brown sugar


  1. To make the filling, cube and toss the pumpkin with olive oil, 1 tbsp sugar and cinnamon and roast in a 350 degree oven until tender, about 15-20 minutes.
  2. Combine cream cheese, the remaining sugar, eggs, vanilla and heavy cream in a stand mixer. Add roasted pumpkin and mix until pumpkin is fully integrated into the wet ingredients.
  3. In a separate bowl, combine melted butter with crushed graham crackers, cinnamon, and brown sugar.
  4. Pack crust in bottom of a springform pan and top with pumpkin filling.
  5. Bake at 275 degrees for 90 minutes.

Boo! The Scariest Cheeses for Halloween

scary cheese

Scary gorgeous photo by Carey Nershi

Happy Halloween! It’s time for ghosts and goblins and other scary things. Cheese doesn’t have to be one of them, but it certainly can be. What better time than now for brainy rinds and sizable stink factor? There’s nothing to be afraid of. Promise.

Bonne BoucheBonne Bouche is the flagship of Vermont Creamery’s signature aged goat cheeses. Made with pasteurized goat’s milk, the curd is carefully hand-ladled into molds, lightly sprinkled with ash, and aged just long enough to develop a wrinkly, brain-like rind. Reminiscent of Loire Valley favorites like Selles Sur Cher, Bonne Bouche also pairs well with Sauvignon Blanc.Frighteningly good.

Murray’s CaveMaster Reserve Greensward: If giant, funky flavor and oozy goodness scare you, don’t read on. Creating a new cheese is hard work! After tons of experimentation, we’ve arrived at perfection. Perfect spoonable, silky texture. Perfect big, bacony flavor. Perfect notes of forest and resin from Greensward’s pretty spruce jacket. The perfect collaboration with Jasper Hill. For even more perfection, open a light Gamay, or bourbon, and dive into this beauty with pieces of crusty bread.

stinky_murrays_cave_aged_epoisseÉpoisses: Don’t be afraid of the stink! You may not know it, but Époisses is actually a French word meaning “completely worth the effort”—either that or “stinky but incredibly loveable” because the end result, a custardy bacon bomb, is oh-so-worth-it. One slurp of the intensely creamy paste of this French classic, and you’ll know why we go to such lengths to ensure that this unctuous pasteurized cow’s milk round, made in Burgundy, France, is so delightfully decadent. After near extinction in France during the World Wars, Époisses de Bourgogne was resurrected in the 1950s by our beloved M. Berthaut. After being carefully hand-ladled into forms and dry-salted, each wheel takes a turn in French cave. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Époisses isn’t nearly as difficult as aging it—slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection.

Coupole: Another wrinkly beauty from Vermont Creamery. As it ages, the pristine, velvety edible rind softens the fresh chevre beneath to an unctuous creamline. The resulting two textures of its cross-section make for a stunning visual presentation; this is an ideal selection for a stand alone cheese or first position of a cheese plate. Pair with a dry, grassy white.

Murray’s Cincinnati Cheese Festival City Guide: Our Favorite Cincinnati Haunts

cincy guide mapWe’re gearing up for the first ever Cincinnati Cheese Festival, and we hope to see you there. On Friday, November 6, dozens of the country’s best cheese and specialty food producers will show off their most delicious treats in Over-the-Rhine…and hundreds of Cincinnatians will gather for great food, drink, and community festivities.

Our home base is New York City, but we spend a whole lot of time around the country–from Arkansas to Oregon to Alaska–where we have 250 Murray’s stores and counting. Cincinnati is the site of the first Murray’s location outside of NYC, and the place where we launched our partnership with Kroger. The city has a special place in our hearts and bellies. We love Cincy, and we spend a lot of time here selling cheese and taking breaks for tacos and other deliciousness. Here are some of our trusty favorites, and the first of an upcoming series of City Guides–the scoop on places where we love to eat and explore.

What are your favorite spots? Snap ‘em—or better yet, you enjoying them—& tag #saycheesecincinnati

Without further ado…the Cincinnati City Guide!

The Eagle: A beer hall with fried chicken that makes us all weak in the knees. Free range birds are brined, dredged, then dropped into custom-built fryers. Pair with cheddar grits, if you’re smart.

1342 Vine St, Cincinnati, OH

Moerlein Lager House: They brew (great) beer here, and their selection of Cincinnati-brewed beers is nothing short of awesome. For sustenance: pillowy soft pretzels with beer cheese.

115 Joe Nuxhall Way, Cincinnati, OH

graetersGraeters: A lot has changed in 140 years since Graters began, but the fam biz still makes ice cream two gallons at a time, with the French Pot Process for unreal creaminess. Just say yes to Black Raspberry Chocolate Chip.

Many locations (thank the ice cream Gods)

Jeff Ruby’s Steakhouse: Sometimes the New Yorker in us will settle for nothing less than a dry-aged New York Strip in a wonderfully clubby, old-school steakhouse. Even better with Maytag Blue Cheese Butter.

700 Walnut St, Cincinnati, OHDerby Weekend at Jeff Ruby's Steakhouse (Derby Eve)

Metropole: In Cincinnati’s 21c Museum Hotel, Chef Jared Bennett makes magic in his custom-built wood-burning fireplace. His smoky blue cheese-topped burger: OMG. Plus there are big yellow penguins, so.

609 Walnut St, Cincinnati, OH

Skyline Chili: The original, with chocolate as the not-so-secret ingredient. Chili + spaghetti + cheddar is a three-way. Add onions or red beans for a four-way, or both for a five-way, if you like it kinky.

skylineMany locations (thank the chocolaty chili Gods)

Fifty West Brewing Company: The 50 West Brewing folks craft upward of a dozen beers, and they’re mighty tasty. So is their Hot Brown sandwich: turkey, bacon, and tomato, topped with a gruyere and an over easy egg.

7668 Wooster Pike, Cincinnati, OH

Bakersfield: Taco joy, plus over 100 tequilas and American whiskeys in a pretty, lively spot. So many brilliant choices! The braised short rib taco, with queso fresco, radish and crema is no joke.

1213 Vine Street, Cincinnati, OHbakersfield


In the back of this low-key, sexy spot, cooks roll out seemingly endless sheets of handmade pasta. Order the gemelli con pomodoro with san marzano tomatoes, arugula, and burrata that oozes as if weeping with joy.

118 East Sixth Street, Cincinnati, OH

Senate: This trendy OTR mecca makes hot dogs that top the best hot dogs ever list, plus killer poutine with local cheese curds. Try the Lindsay Lohan: a beef dog with

goat cheese, caramelized onions, bacon, arugula, balsamic…and tons of drama.

1212 Vine St, Cincinnati, OH

A Tavola: Wood-fired pizza, great wines, craft beer, and yummy cocktails. Sweet pea, bacon and fontina pizza is something beautiful, even by New York pizza snob standards.

1220 Vine St, Cincinnati, OH

Hilton Cincinnati Netherland Plaza - Bar from Mezzanine

Hilton Cincinnati Netherland Plaza – Bar from Mezzanine

The Bar at the Hilton Netherlands Hotel: We love a snazzy hotel one. This elegant Art Deco spot is full of gorgeous details. We’ve drunk many a Manhattan at the huge bar. Say hi to the bartender with the incredible hairstyle.

35 W 5th St, Cincinnati, OH

Great American Ballpark: The home of the Cincinnati Red’s is also a bona fide food and drink destination. Keep it simple and soul-satisfying with pork loin back ribs from Montgomery Inn. Plus a side of mac and cheese, of course.

100 Joe Nuxhall Way, Cincinnati, OH

Taste of Belgium: Respect the waffle. Start your day with a McWaffle:

egg, bacon, Gruyère, maple syrup. End it with waffles, crunchy fried chicken and hot sauce. Take home some waffles for midnight snacking.

1135 Vine St, Cincinnati, OH

Newport Hoffbrauhaus:  We once stumbled on a German folk celebration here. The men danced with sausages around their necks and we ate schnitzel bigger than our heads topped with beer cheese. Plus, fried pickles.

200 E 3rd St, Newport, KY

Rheingeist Brewery: Built in the the skeleton of the old Moerlein bottling plant, these guys brew 20bbl batches of beer that sing with flavor. Play some cornhole and ping pong, or throw an epic party in their 25,000 sqaure foot space.

1910 Elm Street, Cincinnati, OH