Ready for some Cheese 101? Join us at The Cheese Course, Murray's educational classes in Greenwich Village, NYC. Every two months we release a full calendar of unique tasting classes, sure to satisfy any food lover (sign up for our newsletter to be notified of the first release). From Cheese 101, which will catch you up on the basics, to Mystery of the Caves, our affineur's exclusive tour of our subterranean cheese caves. We've designed our cheese classes to help you hone your palate and appreciate food. Go beyond the basics with wine and cheese pairings, beer and cheese pairings, cheesemaking classes and trips to local farms, or book the classroom for private events. And yes, no matter what the subject matter, you taste in every class.
All classes are held at our Greenwich Village location: 254 Bleecker Street between 6th and 7th Avenues.
Featured Classes |
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| All in the Family | ||||
| 05.12.08 6:30 - 8:00 PM | Louise Geller | $50.00 | Available | |
| 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 from Louise Geller, of Murray's Mail Order, how these families foster incredible cheeses. | ||||
| Mons: The Inside Scoop | ||||
| 05.15.08 6:30 - 8:00 PM | Laure Duboloz | $50.00 | Available | |
| Get the inside scoop on the Mons company: the history of its humble beginnings, the close connections to its producers, a photographic tour of the caves, and (most importantly) a tasting of the fruits (or cheeses, as the case may be) of their labor. Laure Duboloz, US Export Manager at Mons Fromagerie, gives us the inside scoop. | ||||
| The Mothers of Cheesemaking | ||||
| 05.22.08 6:30 - 8:00 PM | Jessica Kesselman | $50.00 | Available | |
| In the spirit of Mother's Day, we're paying homage to some of our most favorite figurative "mothers": those in the cheesemaking world. Historically many women made cheese in their kitchens and played a large hand in the transformation of milk to masterpiece. Join Jessica Kesselman, Murray's Monger turned Educator, for a look into the role of women in cheesemaking, as well as a tasting of the cheeses made by today's greats. | ||||
| Born in the USA | ||||
| 05.29.08 6:30 - 8:00 PM | Zoe Brickley | $50.00 | Available | |
| Fleur de Lis. Constant Bliss. Vermont Shepherd. Pleasant Ridge Reserve. Allow us a moment to put our right hands over our hearts. These are some of the world's best cheeses, and they're proudly, lovingly made in the U.S.A. Zoe Brickley, Murray's Affineur & American Cheese Correspondent, conducts a guided tour and tasting of these and other luscious, mouthful American originals. | ||||
| The Raw Truth | ||||
| 06.02.08 6:30 - 8:00 PM | Louise Geller | $50.00 | Available | |
| Taste your way through a plate of raw milk cheeses as Louise Geller of Murray's Mail Order gives you the raw truth about raw milk cheeses. From that pesky 60 day rule (p.s. if you didn't get this reference, then you definitely need to sign up . . .) to our favorite raw milk producers, we'll fill you in on what makes raw milk cheese so buzz-worthy. | ||||
| La Dolce Vita | ||||
| 06.04.08 6:30 - 8:00 PM | Gianluigi Peduzzi & Amy Sisti | $60.00 | Available | |
| Far be it for us to only focus on Italian cheeses; there is so much more to savor! Join Gianluigi Pedruzzi, owner of Rustichella d'Abruzzo artisanal pasta company, as he pairs up with Murray's Mail Order Manager Amy Sisti to celebrate the glory of Italian food. You'll taste pasta, cheese, wine, and other Abruzzo specialties, while learning about the pleasures of la dolce vita. | ||||
| Who's Your (Cheese) Daddy? | ||||
| 06.16.08 6:30 - 8:00 PM | Louise Geller | $50.00 | Available | |
| Being an affineur (a cheese ager, of course!) is somewhat like being a Dad. After all, you have to care for and nurture the cheeses so that when you send them out to the world they have enough character and finesse to impress the best. Let Louise Geller of Murray's Mail Order give you the scoop on our favorite cheese Daddies and how they come to attain coveted titles like "Meilleur Ouvrier" (Herve) or the "Rambo of Aged Cheese" (Rolf Beeler). | ||||
| The Pursuit of Tastiness | ||||
| 06.17.08 6:30 - 8:00 PM | Robin Puskas | $50.00 | Available | |
| In the days before we could throw our leftovers into the back of the fridge to collect (unwanted!) mold, preserving food was a vital way to keep the pantry full through the winter. It also happened to make food pretty delicious. Learn about ancient techniques for drying and salt curing food, preserving food in oils, and (a relative newcomer) canning produce. How were these traditional methods of "food processing" discovered and why have these tasty practices persisted (even with the prevalence of refrigerators)? Join Robin Puskas, Chef and Owner of New York Kitchen Company for a look into old world ingenuity and a tasting of traditionally (and deliciously) processed foods. | ||||
| Sake & Cheese | ||||
| 06.25.08 6:30 - 8:00 PM | Henry Sidel & Nora Singley | $50.00 | Available | |
| Do you love sake? So do we. Sake (a very trendy beverage these days) and cheese (always in style) are a natural combination, but not a lot of foodies are aware of this. Whether it's citrus notes in sake paired with floral and mushroomy bloomies or a smoky, rustic saké alongside a nutty blue, we think you'll be surprised that there are nuances in saké that pair well with all types of cheeses. Henry Sidel, president of artisan Sake importer Joto Sake, pairs up with Nora Singley, Murray's Wholesale Manager, to present six cheese and Sake match-ups sure to blow you away. Be the first on your block to serve Sake and cheese, and we'll show you how! | ||||
| Passport to Portugal | ||||
| 06.27.08 6:30 - 8:00 PM | Manuel Maia | $50.00 | Available | |
| Welcome Manuel Maia, Portugese cheese expert, for a tribute to the cheese of Portugal. Benefiting from their recent entry into the EU, Portugal's cheese industry is experiencing an unprecedented boon in popularity. And for good reason: Many Portuguese cheeses rival the world's finest. Discover the cheesemaking regions through a tasting tour designed to highlight the country's most famous and obscure gastronomic finds. | ||||
| Meet the Maker: Mrs. Quicke Comes to Murray's | ||||
| 06.30.08 6:30 - 8:00 PM | Mary Quicke | $50.00 | Available | |
| 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. | ||||
| Pizza: The Master Class | ||||
| 08.09.08 1:00 - 5:00 PM | Mark Bello | $175.00 | Available | |
| Back by popular demand. . . don't miss out this time around! We are doing another hardcore hands-on, intensive pizza making and eating session. Join Mark Bello, Murray's former cheesemonger and founder/owner of Pizza A Casa, a performance-style pizza catering company, as he guides you through the steps of making some of the most fantastic, thin crust pizzas you've ever tasted. | ||||
The Murray's Cheese HandbookThe only cheese book you'll ever need! Click here to learn more.
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