We Love It: Goat Cheese 10 Ways
Goat cheese is known for its bright, fresh, and lemony flavors. During the winter I stick to stronger washed rind and Alpine style cheese, but as spring… Read More
Boozy Dessert Idea: Beer and Ice Cream
Kevin Brooks is the resident beer geek at Murray’s Bleecker St. Not the first thing that comes to mind, right? Who would drop a scoop of chocolate ice… Read More
Who’s Afraid of IPA’s?
Kevin Brooks is a cheesemonger and self-proclaimed beer geek. This Saturday he’ll be leading a seminar at the Craft Beer Festival in NYC. The beers in this post… Read More
Azure Skies and Snowy-white Rinds
by Caitlin Griffith At your next party – perhaps even celebrating the warm weather streak that we hope is here to stay – you absolutely need to serve… Read More
Goat Cheese and Beer: Holler Bock at Me
by Kevin Brooks Bock beers: Big, sweet, malty, rib-sticking beers that were originally made to wrap up the brewing season. The name comes from the town of their… Read More
Serve cheese like a pro at your holiday party
It’s true: The easiest, tastiest way to host your friends and family for the holidays is with a fantastic cheese spread. Whether you’re a cheese newbie or a… Read More
STAFF PICKS: What’s On Our Thanksgiving Cheese Plates
Nobody knows cheese like the mongers at Murray’s. That’s why we asked 10 cheesemongers what they’re bringing to Thanksgiving Dinner this week. Here are their recommendations, straight from… Read More
Planning a party? Easy cheesy entertaining tips
Olli Salumeria Speck; Robiola Bosina; Sapore del Piave; Olli Salumi Norcino; Cacio di Roma; Olives; Baguette. by Deena Siegelbaum Want to mix up your cheese board… Read More
Thanksgiving Canapes
Thanksgiving Canapes Featuring Twin Maple Farm Hudson Red, Cabot Clothbound Cheddar, Creminelli Americano, Boat Street Pickled Raisins & Urban Oven Crackers From Beth Griffenhagen, Murray’s in-house Entertaining Maven… 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. 
