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This May, instead of putting together the same old gifts for Mother's Day, we thought it was time to celebrate
The Mothers of Cheesemaking!
From the Madre of Spanish Imports to America's own Goat Mother and across the pond to the Mom of the Irish artisan cheese renaissance to the Mum of Cheddar, we picked four of our favorite cheese women, without whom our world would be less, indeed.
Thanks, Mom(s)!
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 Michele Buster: The Madre of Spanish Imports
Michele doesn't make cheese. But, if it weren't for her, everyday favorites like buttery Marcona almonds and chewy Spanish fig cakes might have taken a little longer to reach us in NYC (and beyond!)
Click here to read Michele's full story. |
 Allison Hooper: America's Goat Mother
When Allison Hooper returned to the U.S. after studying cheesemaking as a college student on an organic farm in Brittany, France, she had no idea what she was getting into, and started a little local creamery, the Vermont Butter and Cheese Company. No one ate goat cheese back then, or crème fraiche, or fromage blanc, but Allison continued to make the cheeses she simply couldn't live without.
Click here for Allison's full story. |
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Jeffa Gill: The Mammy of County Cork Stinkers
In 1979, Jeffa Gill began making cheese in a stovetop pan using milk from her eight cows in County Cork, Ireland. She was unwittingly amongst the first of the modern Irish farmstead cheesemakers. Although it is one of three famous stinkers from County Cork (the other two, Ardrahan and Gubbeen are also made by women!), Durrus is the only one made from raw milk.
Nearly 30 years after her first kitchen batch, Jeffa works with multiple local farms for a year-round supply of top-quality milk.
Click here for Jeffa's full story. |
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Mary Quicke: The Queen Mother of Cheddar
Just a short jaunt across the channel brings you to the Quicke farm, which has been in the family for 450 years.
It is only over the past two generations that the farm has been used for cheesemaking. England's most famous cheddars, Montgomery's and Keen's, are closely tied to the men who produce them, but Mary has steadily blazed her own trail. The key to the next generation lies with Mary's daughter, Jane, who plans to study starter cultures in pursuit of even better artisan cheese!
Mary will be in town in a few weeks to teach a ''Meet the Maker'' class.
Click here for Mary's full story. |
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Love your mother. She brought the sunshine to your life. Heck, she brought life to your life. She deserves a decadent gift as a thank you for it all. A cheese from each of our Mothers of Cheesemaking, with a little card explaining their origins, comes wrapped up, neat and tidy in our handmade reuseable wooden crate. Milky-sweet Irish Durrus from Jeffa Gill; classic clothbound Cheddar from Mrs. Quicke in England; a dome-shaped, ash-sprinkled light and tangy Coupole from Allison Hooper in Vermont; Buttery, rich and nutty Malvarosa from Spain via Michele Buster. She'll drizzle the luxurious almond-studded lavender honey over these cheese slices and snack it up with her delicious loaf of bread from Amy's and sweet dried cherries.
Place your order now so you don't forget, then choose to ship for arrival
just before Mother's Day on Sunday, May 11.
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Meet the Maker: Mrs. Quicke Comes to Murray's
Monday June 30th
6:30 – 8:00 PM
Yes, that's right: Mrs. Quicke is coming to the classroom. I know, until now you thought that Mrs. Quicke must be some figment of your imagination (how else could her famous farmhouse cheddar be that good) or some clever creation of the food powers that be. But I assure you, Mary Quicke is real and she is coming to Murray's. Join us as she fills us in on life on her farm: their soil, their animals, and their cheese. |
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The Mothers of Cheesemaking
Thursday May 22nd
6:30 – 8:00 PM
Right on the heels of Mother's Day, we're paying homage to the mothers of cheesemaking. Laura Chenel, Allison Hooper, and Mary Quicke: it's no wonder that many women are leading this revolution in artisanal cheese. Historically many women made cheese in their kitchens and played a large hand in the transformation of milk to masterpiece. In this class, we'll take a look at these mothers of cheesemaking and taste some of the present day fruits of their labor.
For the record, that is a photograph of this class's instructor, Jessica Kessleman, making Mozzarella with her daughter Emilia. For the detailed account of their cheesemaking endeavors, click here. |
All in the Family
Monday May 12th
6:30 – 8:00 PM
Behind every great cheese there is a great story. This class just happens to focus on ones that are “all in the family”. Join us for a plate full of the cheeses we love and the families that “raised” them. From the Kehler brothers of Jasper Hill Farm to the mother-son combo at Cato Corner Farm learn how these families foster incredible cheeses. |
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Mons: The Inside Scoop
Thursday May 15th
6:30 – 8:00 PM
If women cheesemakers are the "mothers" of cheese, then female affineurs are the cheese "nannies". Learn from Laure Dubouloz, former cave maven at Murray's Cheese and third generation French affineur, about the secrets of cheese aging at Maison Mons in France. Laure now works as the Mons US Export Manager, so we are fortunate to get her into the classroom during her brief one-day visits to New York every few months. Learn from this cheese nanny how affineurs lovingly nurture their cheeses to build character (and flavor, of course), as we taste through a bevy of cheese from Mons Fromagerie. |
CHEESE U
BOOT CAMP
Last chance.
3 seats remain for this weekend's session. SIGN UP NOW!
Learn from Murray's what we know best: Cheese! From how cheese is made to the basics of tasting, and everything in between. We've designed this weekend long class to give each student a strong foundation in the world of cheese. After the 3-day series, complete with lectures, demonstrations and tastings, each student will be able to differentiate cheese styles, describe cheeses in depth, and pair like a pro.
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But playing with words is an entirely different matter.
It's time for us to make some new T-Shirts. Wanna help?
We've got Make Cheese, Not War and You've Got a Friend in Cheeses and, of course, Big Cheese. What would you put on a Murray's T-Shirt?
Enter the contest. Be funky, be silly, be brash.
If we pick your slogan you'll get a shirt for free!
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Our spunky Wholesale manager has earned his reputation as Murray’s beverage guru. Chris came to Murray’s years ago after working at vineyards, farms and some of New York’s best wine shops. When we want to know what works best with Abbaye de Citeaux or Persille de Malzieu, he’s the man we turn to. Read his enlightening yet unpretentious blog here. |
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We've all had our fair share of braised meats, mac and cheese and the other warming, comforting foods of winter. Now it's time to lighten up and start thinking about how we are going to look at the beach! Here at Murray's, we've swapped out our winter grub with a menu to reflect the first green goodies of the season's market. We started with healthy grains, peas and beans. Nothing says spring like a light quinoa salad with artichokes, red peppers, and first pressed extra virgin olive oil.
Our new Spring Farro Pasta (farro is an Italian grain that's incredibly nutty in flavor) is a toss of fresh spinach, pea shoots, garlic and grape tomatoes.
Giant White Bean Salad is a staff favorite, marinated in 30 year old sherry vinegar, roasted red peppers, and bacon.
Our unique take on collard greens, thinly sliced and quickly sautéed with crimini mushrooms, onions, apple cider vinegar and a touch of red pepper flakes, will convince you never to stew your greens again!
As always, we have the best sandwiches made from the best ingredients served by the best staff at the best cheese shop! See ya soon…
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