How did a family in Norwalk, Iowa come to produce some of the best cured meats in the world? It started with tradition: After three and a half… Read More
by Adeline Druart, Master Cheesemaker & Operations Manager at Vermont Butter & Cheese Company At Vermont Creamery we are known for making the best fresh and aged… Read More
We could begin every blog with the same sentence, but here it feels especially appropriate: My job is awesome. Really, awesome. Not only am I able –… Read More
Elizabeth Chubbuck is the Associate Director of Wholesale at Murray’s Cheese. If you’ve eaten a delicious cheese at a restaurant, chances are she had a hand in getting… Read More
by Anuradha Jayakrishnan, Head Cheesemonger at Murray’s Cheese in Grand Central Terminal Have you ever wanted to get your hands on a Hooligan? No, I don’t mean one… Read More
Sheila Flanagan, Cheesemaker and Owner at Nettle Meadow Farm, was kind enough to share some of her favorite uses for their delightful fresh chevre spreads. Perfect for everything… Read More
Murray’s Grand Central Store Director, Will Whitlow, took a trip this October to Salone del Gusto in Northern Italy. On his trip he made a stop at Quattro Portoni, one of Italy’s premier water buffalo farms.
This fall, Murray’s is jumping the pond to find the next big cheese! Our staff are popping in on cheesemakers and artisan food producers all over Ireland, Spain,… Read More
I had been looking forward to this Whey-cation for weeks. I literally dream about the farm’s famous bloomy-rinded, milky, oozy, sweet and just-tangy-enough goat and Jersey cow milk cheese, Kunik. Well, at least I had the night before the trip.