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
Murray’s Takes a Field Trip: Twin Maple Farm
Elizabeth Chubbuck is the Associate Director of Wholesale at Murray’s Cheese. If you’ve eaten a delicious cheese at a restaurant, chances are she had a hand in getting… Read More
Who You Callin’ A Hooligan?
by Anuradha Jayakrishnan, Head Cheesemonger at Murray’s Cheese in Grand Central Terminal Have you ever wanted to get your hands on a Hooligan? No, I don’t mean one… Read More
New Cheese! Bossa from Green Dirt Farm
By James Fairbrother James is a summer intern at Murray’s who’ll be regularly entertaining you with cheesy tidbits all summer long. When he’s not tasting new cheeses, he… Read More
This March we’re mad for…Oma
By Liz Thorpe In the summer of 2009 I finally found Waitsfield, Vermont and the meandering driveway that led to the Von Trapp dairy farm. That was after… Read More
From the farm to your screen: A taste of Ireland’s Ardrahan
This fall, Murray’s is jumping the pond to find the next big cheese! Our staff are popping in on cheesemakers and artisan food producers all over Ireland, Spain,… 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. 
