How to Enjoy Winnimere to the Max
Beth Griffenhagen works in Marketing and Events at Murray’s Cheese. She doesn’t believe in rules for eating cheese, but does believe in the pursuit of max deliciousness. First… Read More
Melts Recipes
MURRAY’S BREAKFAST MELT with Fontina Fontal and Nueske’s Bacon from the Murray’s Melts Pack Click here to see Liz Thorpe making our Breakfast Melt on Martha Stewart 2 ounces Fontina Fontal… Read More
Our Grilled Cheese Secrets (sshhh, don’t tell anyone)
From Steve Millard, Master Melter / Bleecker Store Director Bread: Use either really good thick cut bread, like sourdough Pullman cut ½” thick. Or go the other end… Read More
Staff Picks: Valentine’s Day Edition
Love is in the air! At Murray’s we get a lot of requests for cheese that will help make the night extra special, and we always know just… Read More
Murray Greenberg (never met him; he died before I got here) was a Jewish Spanish civil war veteran and communist who opened a wholesale butter and egg shop a few doors up Cornelia street in 1940. The old timers tell me that even though he was an old leftie, he was still a street smart capitalist who used to buy cheese cheap and trim it and sell it. 
