The Make Our Melt Finalists!
How has your grilled cheese month been? As the gooey goodness keeps coming, the thought of this blessed month ending brings tears to my eyes. With one more… 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
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
Murray’s Better than Basic Mac & Cheese
1 lb pasta of your choice (we like Martelli Maccheroni), cooked a few minutes shy of the instructions 1 cup grated Cheddar (about a ¼ lb) 1… Read More
Murray’s French Onion Soup Mac & Cheese
Brilliant: combine two classic winter warmers into one delicious dish. Creamy, pungent Scharfe Maxx is the star here. It melts like a dream and its big, oniony flavor… 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
After-Hours Holiday Shopping Event! Wednesday, December 5th 9-10:30pm
After-Hours Holiday Shopping Event Wednesday, December 5th, 9-10:30pm at Murray’s Cheese in Greenwich Village, 254 Bleecker Street Join us for an exclusive after-hours shopping event where you’ll Taste… Read More
Murray’s Gets A Makeover! Meet the new murrayscheese.com…
Cheeselovers, rejoice! It’s the all new Murray’s Cheese website! We’ve got to say, we think it turned out pretty great. Take a few minutes to browse the site… 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
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. 
