View all classes available on this season's calendar here. Classes fill up quickly, so sign up for CHEEZ E-MAIL and get first dibs on seats in new classes.
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| Class Name | ||||
| Cheese 101 | ||||
| Saturday, Feb 4 1:00-2:30pm |
Murray's Faculty |
$60.00 | Waitlist | |
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Saturday, Feb 4 Do you love cheese? Of course. Do you want to know more about it? Of course. Cheese 101 is the best place to start-hey, even some of best cheesemongers began here. Sit and relax over a plate of some of Murray's best cheeses as we bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making and cheese-pairing fundamentals. Flex your your new cheese know-how the next time you're at our cheese counter! |
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| Mystery of the Caves | ||||
| Monday, Feb 6 6:30-8:30 pm |
Brian Ralph |
$75.00 | Waitlist | |
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Monday, Feb 6 See why Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world. Murray’s Affineur Brian Ralph 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 Brian 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 | ||||
| Tuesday, Feb 7 6:30-8:30pm |
Murray's Faculty |
$100.00 | Available | |
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Tuesday, Feb 7 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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| The Harmony of Wine and Cheese | ||||
| Wednesday, Feb 8 6:30-8:00 pm |
Joel Zighel and Sascha Anderson |
$75.00 | Waitlist | |
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Wednesday, Feb 8 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. Join us for a pairing session to explicate the essential fundamentals of wine and cheese harmony. |
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| Cheese 101 | ||||
| Thursday, Feb 9 6:30-8:30pm |
Murray's Faculty |
$60.00 | Waitlist | |
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Thursday, Feb 9 Do you love cheese? Of course. Do you want to know more about it? Of course. Cheese 101 is the best place to start-hey, even some of best cheesemongers began here. Sit and relax over a plate of some of Murray's best cheeses as we bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making and cheese-pairing fundamentals. Flex your your new cheese know-how the next time you're at our cheese counter! |
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| Chocolate and Cheese Pairing with Madecasse Chocolate | ||||
| Friday, Feb 10 6:30-8:00 pm |
Elizabeth Chubbuck and Lee Blumenschine |
$75.00 | Available | |
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Friday, Feb 10 Indulge in the decadence of both chocolate and cheese--and feel good at the same time. We're pairing up with our pals at Madecasse Chocolate, whose rich, nuanced chocolates go beyond fair trade--each Madecasse chocolate is made from bean to bar, wrapper and all, in Madagascar, ensuring biodiversity, sustaining natural farming practices, and investing in the local economy. We'll pair Madecasse bars--think deep, dark 75% cocoa or bars enhanced with sakay, a traditional chili blend--with our favorite chocolate loving cheeses, like buttery triple creams and snappy blues. |
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| The Harmony of Beer and Cheese | ||||
| Saturday, February 11 4:30-6:00pm |
Murray's Faculty |
$75.00 | Available | |
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Saturday, February 11 4:30-6:00pm Murray's Faculty Wine and cheese get all the headlines, but many cheese lovers think beer is better. Join us for a pairing session that's sure to open your eyes to a new world of flavor. Whether it's pairing light, spicy wheat beers with tangy citric goat cheese or matching up those toffee notes in your ale with a salty aged sheep cheese, we guarantee that once you take this class, you, too, will be singing the praise of beer and cheese pairing. |
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| Cheese 101 | ||||
| Saturday, Feb 11 1:00-2:30pm |
Murray's Faculty |
$60.00 | Waitlist | |
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Saturday, Feb 11 Do you love cheese? Of course. Do you want to know more about it? Of course. Cheese 101 is the best place to start-hey, even some of best cheesemongers began here. Sit and relax over a plate of some of Murray's best cheeses as we bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making and cheese-pairing fundamentals. Flex your your new cheese know-how the next time you're at our cheese counter! |
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