Cheese- and buttermakers from around the world submitted a record 1,935 entries to the world's premiere cheese and butter competition, the World Championship Cheese Contest, all with the hopes of being named the next Big Cheese. No other competition has comparable breadth and depth of international participation.

This year, 22 experts from 11 nations evaluated cheeses and butters from 19 countries. Murray's own Rob Kaufelt was honored to be one of these judges.

At our little cheese shop, we have an impressive 7 of the best cheeses from over 70 categories.

Gourmino Gruyere was declared the WORLD CHAMPION!

What's most exciting for us is that the Grand Champion of the event, an aged Swiss Gruyere made by the Gourmino Collective is a Murray's exclusive! A bit about Gourmino: It is a collective of 8 devoted Swiss cheesemakers formed to uphold traditional recipes and sell cheese 'straight from the village cheesemaker – on to your table.' Their quality standards ensure the use of fresh, raw milk from the farmers from surrounding villages, much of which is fueled by the inimitable forage of nearby Alpine meadows.

The world champion cheese, from April 17, 2006, was made by Michael Spycher while our wheels, from December 2006, were made by Stefan Küttel. Stefan's cheese is known to be creamier as it ages, so you can enjoy beefy, fruity intensity and a melting, round mouthfeel.
GET YOUR WORLD CHAMPIONSHIP CHEESE HERE!

Gruyere, Gourmino
WORLD CHAMPION

Sartori Stravecchio 2nd of Class

Rogue Creamery, Oregonzola 3rd of Class

Point Reyes Original Blue 2nd of Class

Uplands Pleasant Ridge Reserve 2nd of Class

Epoisses, Berthaut Best of Class

Rivers Edge Chevre, Up in Smoke 2nd of Class

Send a bit of Bleecker Street heritage this Easter. From the Roman-Catholic church on the corner, to Faicco's [old-school] Pork next door, Rocco's Pastry across the street and Joe's Dairy not far away, we're surrounded with the best of Greenwich Village's Italian-American roots.

Every March, or April, we watch the rows of customers trundle in for heaping baskets of fresh ricotta, basket cheese and buffalo mozzarella to make the classic dishes our 'hood has celebrated for generations. There might be luxe condos upstairs, but some things don't change.

In our case, those things are classic Italian specialties for Easter celebrations across the land. We weren't able to ship many of these products until now, but we're thrilled to offer the best of our pâté, antipasti, and fresh cheeses this Spring and beyond. We hope you'll enjoy them with friends and family!

Basket Cheese

Buffalo Mozzarella

Sheep or Cow Ricotta

Cow's Milk Mozzarella, Fresh or Smoked

Pâté

Caciocavallo

Pecorino Romano

Provolone

Assorted Antipasti

Crespone Salami

We have passionately tasted the best chocolates available in the country. Not such a bad deal for us, true, but it’s even better for you. We offer you the finest chocolates--the true standouts from the best chocolatiers:

François Pralus, one of three French "Maîtres chocolatiers," makes his own chocolates in Roanne, France, using directly imported cocoa beans from the best global producers.

Fritz Knipschildt creates his chocolates with the finest ingredients and without added preservatives. His creations are meant to be enjoyed soon after they are made, which works well for Murray's. They come direct from his molds to our doorstep one state away.

Lillie Belle chocolates are made in a small factory that was built by the incredibly hands-on chocolatier, Jeff Shepherd, who takes pride in using ingredients in his intriguing concoctions that he has grown on his organic farm.

Pralus Organic Pyramide

Pralus Pyramide

Pralus Mini Pyramide

Knipschildt Chocolate Egg in a Basket

Knipschildt Robins Eggs

Lillie Belle bars

Learn the right way to enjoy it (is there a wrong way?)
from the folks who work with it daily!

Chocolatiering 101
Wednesday March 19th
6:30 - 8:00 PM
Willy Wonka has nothing on this class. Join Alisha Lumea, co-owner of CocoaVino and creator of the drop-dead dreamy Drunken Figs we sell here at Murray's, for a chocolate confection training and tasting. Heard the horror stories about working with chocolate? Alisha's here to demystify how to successfully incorporate more chocolate into your life. Taste your way through class and take home a tin of freshly flavored truffles just in time for Easter.

Beans, Bars & Beyond
Wednesday April 16th
6:30 - 8:00 PM
For this chocolate lover's dream we're going to kick back and learn what makes chocolate so good. Culinary Historian and founder of Chocolate Tours of NYC, Inc., Alexandra Leaf, will take us on a journey through the world of chocolate: the origins, the make process, and (our favorite part) a tasting of several high quality chocolates from around the world.