Hometown: New York, NY

How Andrew came to be working with Cheese: For as long as I can remember, I've been eating nice cheese. My mom's dad was a fresh fruit and produce importer and so she always had fresh food growing up, and demanded the same for my sister and me when we were growing up. That meant a lot of trips back down to Bleecker street to go to Ottamenelli's, Zito's, Faico's, and, of course, Murray's.

While I am a much more adventurous eater now, with cheese, I was never particularly afraid of anything. When I was growing up, I would get home from school and my snacks were more likely to be Saga Blue and crackers than chicken nuggets. I even counted my "keen sense of cheese" as one of my main attributes for a pie-chart-style art project about myself in third grade.

Flash forward a few years and I was working a steady office job, and while I was learning a lot and had excellent mentors, I wasn't loving sitting behind a desk every day. After a period of unemployment during which I tried to figure out what I'd like to do, I decided that I'd apply for the Affinage Internship at Murray's to see if cheese was something I could make a career out of. On my first day, then Cave Manager/Affineur Zoe asked me if I thought I'd like to work behind the counter, and I said I wasn't sure, but I was strongly considering it. On my third day, I told Zoe that I would definitely be working on the counter the instant my internship ended. Fortunately, I was wrong, and I started working at the counter at Grand Central part-time while I was finishing up my internship. And I have been at our Grand Central location ever since.

Swing by the counter if you'd like to try some of the cheeses I recommend below, if you'd like to hear more about the Affinage Internship, or if you'd just like to talk about cheese or food!

What Andrew is Recommending Now:

Persille de Malzieu
So you like your blue cheese with a bite to it? This close cousin of Roquefort is the real deal. Creamy and delicious paste, with a huge, spicy blue flavor. Throw this on burgers, and your guests will be talking about your grilling skills for weeks. 

Gabietou

Mahon
I can't get enough of this Spanish cheese. It's acidic and biting and has a vinegar-y flavor that is both surprising, at first, and then addicting. After taking a piece of this home, you'll find yourself craving it all the time.


Pecorino Foglie de Noce
I love pecorino, and this one is as good as it gets. This cheese is firm to touch, but soft and creamy in your mouth, with a perfect smooth finish.

Cabot Clothbound Cheddar
What else can be said about this delicious, woodsy/earthy, rich cheddar cheese? It is a staff favorite for good reason, and is a great way to spice up your grilled cheese sandwiches (try it with curried shallots, tomatoes, and a light spreading of our Beaufor Wholegrain Mustard on multi-grain bread)

Pear Spread with Honey
I'm generally not huge on sweeter things, but this spread goes incredibly with Stilton, Roquefort, or Persille de Malzieu as a dessert! Yummmm! It's also amazing on yogurt with granola or on ice cream

Architec Wood Boards
 I love these beautiful rustic cheeseboards. I think the natural graining of the Acacia wood really looks gorgeous with any selection of cheese on top of it. I've already bought several of them as gifts for friends and family (and myself, of course)!