View all classes available on this season's calendar here. Classes fill up quickly, so sign up for our CHEEZ E-MAIL, and you'll be the first to know when we have a new schedule! Whether it's Cheese 101, an andvanced wine and cheese pairing class or beer and cheese for which you crave knowledge, we've got it all.
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| Class Name | ||||
| Mystery of the Caves | ||||
| 08.21.10 6:30-8:30 PM |
Michael Anderson |
$75.00 | Waitlist | |
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08.21.10 6:30-8:30 PM Michael Anderson See why Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world. Murray’s Affineur Michael Anderson shares the world of cheese caves with you. Take a tour of the subterranean caves at Murray’s and find out exactly what goes on in there. Learn about basic affinage practices and the elementary science behind what happens to cheeses as they age. Enjoy your newfound knowledge as Michael leads you through a tasting so you can see (we mean taste) the benefits of the aging process for yourself. |
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| Mozzarella Making | ||||
| 08.23.10 6:30-8:30 PM |
Sascha Ingram |
$100.00 | Waitlist | |
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08.23.10 Mild and milky, smooth and silky: any way you stretch it, we love fresh mozzarella! And in this hands-on crash course we'll teach you how to make it at home. First we'll set you straight on coagulation as we tell you how milk turns from fluid to firm curds. Then we'll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh mozzarella. Taste several samples of fresh pasta filata (pulled curd) style cheeses (think Mozzarella, Bufala, Burrata, oh my!), enjoy a glass of wine, and bring home your own mozzarella masterpiece. |
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| In a Pickle! Pickles with Bob McClure | ||||
| 08.24.10 6:30-8:00 PM |
Bob McClure |
$50.00 | Waitlist | |
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08.24.10 Wipe out any notion of the ordinary, flaccid, yellow-dyed cucumber spears that line the aisles of your grocery store and get ready for fermented vegetables packed full of flavor.Join Bob McClure, co-owner of McClure's Pickles, as he teaches us all about pickles. McClure's Pickles aren't just any pickles: Bob, along with his brother Joe, father Mike, and mother Jennifer, started making pickles--still made from local produce, hand-packed and hand-sliced-- in a tiny Michigan kitchen using their great-grandmother's recipe. Learn the basics of the McClure family tradition: tasting, creating and pairing pickled produce. |
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| Whiskey Business: Pairing American Whiskey with Cheese | ||||
| 08.26.10 6:30-8:00 PM |
Sascha Ingram & Sean Josephs |
$65.00 | Waitlist | |
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08.26.10 The natural partner for a great sized hunk of cheese doesn't always come from a grape. Explore the origins of whiskey, and the wide variety of aromas and tastes of the world's best whiskey regions. Whether they're light and honeyed, have a rich, sherried sweetness, or end emphatically with full-bodied peat smoke, whiskey's characteristics commonly create a fantastic foil for cheese. Join Sean Josephs, owner of Char No. 4 and whiskey expert, and Sascha Ingram, Murray's Classroom Coordinator, as they present pairings that elevate the spirits and the cheeses. |
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| La Dolce Vita: Italian Wines and Cheese | ||||
| 08.30.10 6:30-8:00 PM |
Amanda Parker & Carlo Orrico |
$65.00 | Waitlist | |
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08.30.10 No one is better at la dolce vita than the Italians, especially when it comes to eating and drinking. Slide down the boot and explore the country’s stunning diversity, from the creamy cow and goat cheeses of Piedmont to the luscious sheep cheeses of Tuscany and rich water buffalo cheeses of the south. Join Carlo Orrico, proprietor of Le Vigne, and Amanda Parker, Murray’s retail manager and resident Italophile, on a tasting tour to reveal the origins of numerous couplings that stray off the beaten path. Come learn why there’s no better country than Italy to follow the old adage, “eat locally, drink locally.” Italians savor formaggio and vino every day. 58 million of them can’t be wrong! |
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| Hands-On Jerky with Rachel Graville | ||||
| 09.02.10 6:30-8:00 pm |
Rachel Graville |
$50.00 | Available | |
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09.02.10 Jerky fever is sweeping New York, and Murray's is right in the middle of it! Iris Café's Rachel Graville--whose Gerald Jerky has been featured in Food & Wine, The New York Times, and New York Magazine--will guide us through the wonders of dehydration. Far from the flavorless camping snack or the gas station meat stick, Rachel's jerky is full-flavored, made with artful marinades and high quality beef. Rachel will let us in on the secrets of the marinade, as well as teach us how dehydration can transform watermelon, pomegranate, and more! You'll even get to take home a little piece of the action in the form of delicious handmade jerky. |
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| Creamery Classics: Cheese with Vermont Creamery | ||||
| 09.07.10 6:30-8:00 PM |
Adeline Druart |
$50.00 | Available | |
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09.07.10 There's just something wonderfully special about Vermont, and it shines through in Vermont cheese. There's no better place to see the outstanding care and quality exhibited by many Vermont cheeses than in the cheeses of Vermont Butter and Cheese Creamery. Join Adeline Druart--General Manager of Vermont Creamery, Franche-Comte native, and graduate of the prestigious French National Dairy School in Savoie, France--as she guides us through the story of the creamery and its fantastic cheeses. |
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| The Harmony of Wine & Cheese | ||||
| 09.09.10 6:30-8:00 PM |
Louise Geller & Jeremy Adona |
$65.00 | Available | |
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09.09.10 While it's difficult to imagine not enjoying a sip of wine with a hunk of your favorite cheese, certain combinations will particularly titillate your tongue and make your soul sing. Join us for a whirlwind tour of the wine and cheese world as we sample red, white, and dessert wines from France, Italy, Spain, Austria, and more. Learn what cheese types best match these wines and get insider tips on how to find the right match on your own. |
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"The best book about cheese you'll ever read" -
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