I spent several years as an editorial assistant, buried under unpublished manuscripts, with dreams of running away to a dairy farm upstate. I took Cheese 101 in the Murray’s classroom, where a one ounce piece of gooey, bacon-y Epoisses exploded my mind and abducted my heart.

The class instructor directed me to the Cave Internship program at Murray’s, where I would spend many meditative hours patting and flipping Selles-sur-Cher and Brillat Savarin. This led to a year as a cheesemonger at the Grand Central Station store, and then to a position as an Associate in the ecommerce department, assisting cheese lovers across the nation.

No matter how many cheeses I try, my all-time-when-in-doubt-go-to-favorite is a baguette with Gruyere, Jambon Royal, and a liberal dose of spicy Dijon. Classic and freaking amazing, it’s particularly perfect before or after running a marathon.

 

Cate Peebles is a cheesemonger for Murray’s By Mail. When she’s not taking an order on the phone or taping boxes shut to ship cheesy goodness all over the USA, you can find her running marathons and making the rest of us look lazy.