Meet the Meats: La Quercia
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
The Story of Torus, Our Newest Cavemaster Reserve Cheese
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
Meet the Maker: A Visit from Andy Hatch of Uplands Cheese
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
Murray’s Takes a Field Trip: Twin Maple Farm
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
Who You Callin’ A Hooligan?
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
Nettle Meadow Chevre Recipes
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 Goes Global: Buffalo Will
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.
From the farm to your screen: A taste of Ireland’s Ardrahan
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
Murray’s Sojourns at Nettle Meadow Farm
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.
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. 
