Underrated Cheese
By: Lauren McDowell Many people visit the world famous Murray’s cheese counter to taste something they’ve never tasted before, or to pick up something undiscovered by most. Here are… Read More
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
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
So You Want to Be a Cheese Whiz…Without Eating Cheez Whiz
As Murray’s Bleecker Street store’s newest cheesemonger, I know that cheese can be a little intimidating—particularly when you’re staring at over 350 in our cheese case! The fact… 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
Prairie Fruits Angel Food: A Taste of Heaven on Earth (Day)
Robin Minkoff tells us why Prairie Fruits Farm makes the perfect cheese for Earth Day. Back-to-the-landers Wes Jarrell and Leslie Cooperband started Prairie Fruits Farm in Champaign Urbana,… 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by Kevin Brooks Bock beers: Big, sweet, malty, rib-sticking beers that were originally made to wrap up the brewing season.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
Meet A Monger Monday: Robin Minkoff
Cheesemonger: World’s #1 Best, #2 Noblest Profession Robin H. Minkoff When I tell people I’m a cheesemonger, they either say, “That’s awesome!” or “Do you like that?” People… Read More
Spring Recipe Idea: Bacon Wrapped Dates Stuffed with Goat Cheese & Almonds
Just in time for Easter brunch – an easy and delicious recipe. Bacon wrapped anything is just plain good. Wrap bacon around a scallop and you have an… Read More
Reinventing the Wheel: American Mountain Cheeses
The mountains of the Northeast may not approach the altitudes of the Alps or Pyrenees, but cheeses crafted in the nooks, crannies, and foothills of the Green Mountains… 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. 
