How to Throw A Raclette Party
Raclette comes from the French word “Racler” which means to scrape. It is a cheese traditionally eaten in Switzerland. The Swiss cow herders used to take the cheese… Read More
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
Dips to fill your SUPER bowl
Quick, cheesy, yummy. What else can make your Super Bowl Sunday this delicious? BLACK & BLUES DIP This is the quickest blue cheese dip ever — great for… Read More
Three Ways to Do the ‘Due
Who isn’t a fan of fondue? On a cold winter night there are few things more comforting than melted cheese, especially when friends and family are gathered around… Read More
5 Ways to Have a Blue Christmas
Here at Murray’s we have been raving about Roquefort all month long. Can you blame us? Roquefort is classic, tasty and versatile, perfect for this time of year when… 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
Joan Nathan’s Cheesy Passover Dishes
We’re pretty excited to welcome Joan Nathan to Murray’s on May 10 for an evening of cheese and chatting. As the author of ten cookbooks, and a James… 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 Recipe: Scalloped Roots & Tubers
Scalloped Roots & Tubers Featuring Cabot Clothbound Cheddar & Spring Brook Tarentaise From Chef de Cuisine Brendan Corr of Co. NYC Thanksgiving is a time to celebrate everything our great… Read More
Thanksgiving Recipe: Acorn Squash Gratin
Acorn Squash Gratin Featuring Gruyere and Nueske’s Bacon From Chef Harold Moore of Commerce We’re all about any recipe that celebrates the flavors of the season and combines… 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. 
