Each year, we strive to improve our gifts and give you even better selections, at an even better value. Last year, you loved the collections with more than cheese alone. So this year EVERY one of the 14 new gifts contains something extra—a box of crackers, a package of nuts or a serving of fresh-sliced meats. AND we kept the prices the same!

This catalog's theme is From Farm To Table. We've captured the essence of the farm with the images of our favorite photographer, Jason Houston. It is our pleasure to connect you with the producers whose hard work results in the delights of the cheese board.

Place your order now and we'll send it on the day of your choice. Think now and give later!

We've combed the mountainsides of Switzerland for an incredible selection of new cheeses. As the weather gets cooler, Swiss cheesemakers know how to fulfill your cravings. Think bubbling fondue, toasty sandwiches and crocks of cheese-cloaked onion soup.

Get these cheeses at Murray's for a limited time...or pull on your hiking boots and head to the mountain. Guaranteed, ordering from Murray's is the better value.

Beeler Gruyere You know and love the classic Gruyere, but try a new one straight from Rölf Beeler’s damp cave. Aged a lengthy 18 months to produce a deep nuttiness. A little goes a long way. Tomme Fleurette A very brief aging in damp caves keeps this bloomy cheese lusciously moist while the rind matures. Toggenburger Nidelchas Swiss cheesemaker Philip Müller produces and ages this cheese in the northeast area of Toggenburger. Washing produces a sweet funkiness and two months of aging create a prolonged flavor. Mascarplin The Zinsli family, in southern Switzerland, has borrowed from the Italians to produce something akin to ricotta. Made from organic pasteurized goat’s milk, the result of 6 weeks of aging is rather unique: a thin grey molded rind encases a buttery, mushroomy interior that retains some sweet, fresh characteristics and lingers on in your mouth.

A recount of two amazing trips out of the city and into cheesemaking territory. The Rural Hours by Zoe Brickley You’ve heard the buzz. There’s honey being produced on the Upper East Side. For those who like it slower, Let it Bee also harvests in the ‘burbs. ON SALE NOW

With the cooler weather upon us, seasonal produce means dark leafy greens, root veggies and squash. Our entrees are a little heartier and we continue to work with healthy grains, nutrient-rich legumes and, of course, incredible cheeses from the city’s best selection. Check out our new catering items online, or stop by Bleecker Street to make dinner fresh, wholesome and ready in a snap.