Greenwich Village
254 Bleecker St.
(between 6th & 7th Ave.)
New York, NY 10014
888.MY.CHEEZ or (212) 243.3289
Fax: (212) 243.5001
Store Hours:
Mon - Sat: 8am-8pm
Sunday: 10am-7pm
Directions: (view map)
To West 4th Street
To Christopher Street
Grand Central Terminal
43rd St. & Lexington
New York, NY 10017
(212) 922.1540
Fax: (212) 922.1542
Store Hours:
Mon - Fri: 7am-9pm
Saturday: 10am - 7pm
Sunday: 11am-6pm
Directions: (view map)
To Grand Central Terminal
Real aged Dutch Gouda, goat cheese from Vermont, gelato from Philly and out favorite antipasti…just a few of the foods from makers who will be stopping by this month to give a taste of their proudly produced delectables!
CHEESES OF FRANCE
Thursday May 8th 1-7pm
Try some of our special cave aged cheeses from the Loire Valley or one our staff favorites, Abbaye de Citeaux, a washed, raw cow’s milk cheese, made in a monastery. We’ve pulled out our finest for our weekend salute to France.
CHEESES OF FRANCE
Friday May 9th 1-7pm
In our underground caves we do some special aging for cheeses like Valencay and Crottin. Stop by and taste the difference that Murray’s makes for these superb French cheeses.
CHEESES OF FRANCE
Saturday May 10th 12-6pm
We’ve pulled out some favorites for this weekend salute to France. Enjoy a taste of Fourme d’Ambert: a rich, buttery blue that is unstoppable.
SIGGI’S YOGURT
Thursday May 15th 7:30-10am
Who’s Siggi? What the heck is skyr yogurt? Well, he once was a sad Icelandic man who missed his yogurt, so he now makes it upstate from organic milk. Made from skim milk, but strained to get it extremely thick, it is a treat, but you don’t have to be strict about it.
FOREVER CHEESE
Wednesday May 14th 4-7:30pm
Try our favorite Italian and Spanish pairings, like sheep’s milk Malavarosa drizzled with honey and a handful of unusual nuts from España.
RICK’S PICKS
Thursday May 15th 3-7pm
Try before you buy! This month we’ve got Rick’s Picks on sale too! Check out their uniquely pickled vegetables like wasabi green beans Pickled in New York, Rick has helped to bring fermentation to the mainstream. Enjoy them as antipasti, in salads or spice up your sandwiches with them!
VALLEY PRODUCE CO.
Friday May 16th 3-7pm
Enjoy the wonders from down under! Mad scientist style, VPC has managed to take one pound of fruit and reduce it to its essence in just a few ounces. Paired with Murray’s cheeses and extra crispy wafer crackers you’ll be saying G’DAY MATE!
FABRIQUE DELICES
Wednesday May 21st 3-7pm
Made in California by master French Charcutiers, it's all natural, with no preservatives or nitrites. Fabrique Delices sources main ingredients from local California suppliers, like Niman Ranch pork. Enjoy a simple dinner of vin, fromage, pain et pate!
CHEESELAND DUTCH CHEESE
Thursday May 22nd, 3-7pm
The Dutch really know their cheese. And I’m not talking about that red waxed business. I mean specially aged cheese straight from the farm, aged for two years that we call “Boerenkaas.” And if you want it aged even further, then try Roomano, so sweet it’s as good as candy.
OLIVES
Friday May 23rd 3-7pm
Olives from across Europe; yes we love ‘em all: stuffed, traditional, unpasteurized…Try our new selection of olives and you’ll understand why we’ve fallen for all the varieties. Let the wise ladies from FoodMatch give you a little schooling on this topic.
VERMONT BUTTER & CHEESE CO.
Wednesday May 28th 3-7pm
Crème fraiche, Coupole, Crottin and Chevre. We just can’t get enough of dairy that starts with a C. Especially when it’s made by the Vermont Butter & Cheese Co and when it’s on sale this month too!
MCCLURE’S PICKLES
Thursday May 29th 3-7pm
Made locally in Brooklyn, and Slow Food supporters, the McClure Brothers make these garlicky pickles with local produce and WOW are they tasty. Makes you want the excuse that you're pregnant so you can eat to your heart's content. Meet Bob McClure and listen to his passion for fermentation.
TROIS PETITES COCHONS
Friday May 30th 3-7pm
This little piggy went wee, wee, wee, all the way to Murray’s, so we could enjoy their delightful, locally made pâté and charcuterie. Learn the difference between pâté and mousse and find out how delightful liver can really be.
CHEESES OF FRANCE
Thursday May 8th 1-7pm
Try some of our special cave aged cheeses from the Loire Valley or one our staff favorites, Tomme Crayeuse, a creamy, earthy cheese with a chalky center. We’ve pulled out our finest for our weekend salute to France.
CHEESES OF FRANCE
Friday May 9th 1-7pm
In our underground caves we do some special aging for cheeses like Selles sur Cher and Crottin. Stop by and taste the difference that Murray’s makes for these superb French cheeses.
CHEESES OF FRANCE
Saturday May 10th 12-6pm
We’ve pulled out some favorites for this weekend salute to France. Enjoy a taste of Fourme d’Ambert: a rich, buttery blue that is unstoppable.
TROIS PETITES COCHONS
Thursday May 15th 3-7pm
This little piggy went wee, wee, wee, all the way to Murray’s, so we could enjoy their delightful, locally made pâté and charcuterie. Learn the difference between pâté and mousse and find out how delightful liver can really be.
CAPOGIRO
Friday May 16 3-7pm
You scream, I scream, we all scream for… GELATO? Taste what all the fuss is about. Is it the grass-fed cows’ milk? Pastured eggs? Or one of the other local ingredients in these Philly-made frozen treats. Produced in small batches with seasonal ingredients, these will undoubtedly be the answer to your gelato prayers. You have those too, right?
VALLEY PRODUCE CO.
Saturday May 17th 3-7pm
Enjoy the wonders from down under! Mad scientist style, VPC has managed to take one pound of fruit and reduce it to its essence in just a few ounces. Paired with Murray’s cheeses and extra crispy wafer crackers you’ll be saying G’DAY MATE!
CHEESELAND DUTCH CHEESE
Tuesday May 20th 3-7pm
The Dutch really know their cheese. And I’m not talking about that red waxed business. I mean specially aged cheese straight from the farm, aged for two years that we call “Boerenkaas.” And if you want it aged even further, then try Roomano, so sweet it’s as good as candy.
PRIMO OLIO EXTRA VIRGIN OLIVE OIL
Wednesday May 21st 4-7pm
Produced in an old monastery estate in the high hills of Siena, Italy. Pressed within 4 hours of picking in a new 2 phase Alfa Laval olive press, including the newest technology with a disk crusher, oxygen controlled malixer and state of the art centrifuge. This olive oil represents the freshest possible Tuscan olive oil. The olive groves are carefully tended to by hand, resulting in a batch that's incredibly low in acidity, but big in flavor: buttery, fennel, lightly spicy. Best for vegetable dishes & salads. Certified Organic. Get a taste of this liquid gold!
SCHARFFEN BERGER
Thursday May 22nd 3-7pm
Enjoy a taste of some mighty fine chocolate. Made with small batch artisan manufacturing techniques in Berkley, California. We’ve brought all their treats in: bars, chocolate covered ginger, figs, baking bars for home…who can resist a taste?
VERMONT BUTTER & CHEESE CO.
Friday May 23rd 3-7pm
Crème fraiche, Coupole, Crottin and Chevre. We just can’t get enough of dairy that starts with a C. Especially when it’s made by the Vermont Butter & Cheese Co and when it’s on sale this month too!
OLIVES & ANTIPASTI
Saturday May 24th 12-4pm
We’ve got dinner ready for you with olives and antipasti. Olives, stuffed peppers, mushrooms, beans….Just grab a baguette and you’re all set. From all across Europe and even Morocco, taste traditional types and fresh, unpasteurized ones too! Our friends from FoodMatch will give you the lowdown on why the Kalamata olives are truly “superior.”
RICK’S PICKS
Thursday May 29th 3-7pm
SMOKRA. Smok what, you say? Far out! As though okra's not kinda wacky to begin with…the folks at Rick's have pickled it and added smoked paprika, cayenne powder and just a dash of curry. Eureka, they've done it again. Try it while it’s on sale this month!
MCCLURE’S PICKLES
Friday May 30th 3-7pm
Made locally in Brooklyn, and Slow Food supporters, the McClure Brothers make these garlicky pickles with local produce and WOW are they tasty. Makes you want the excuse that you're pregnant so you can eat to your heart's content. Meet Bob McClure and listen to his passion for fermentation.
SIGGI’S YOGURT
Saturday May 31st 2-6pm
Who’s Siggi? What the heck is skyr yogurt? Well, he once was a sad Icelandic man who missed his yogurt, so he now makes it upstate from organic milk. Made from skim milk, but strained to get it extremely thick, it is a treat, but you don’t have to be strict about it.
Not all of these treats are available online, so stop by our stores at Grand Central and Greenwich Village to find the biggest range of specialties.
SORELLE PARADISO EXTRA VIRGIN OLIVE OIL
We thought we had it up to here with olive oils, until our olive conscious pal gave us a taste of this liquid gold made in Tulare County, California. Made from extremely fragrant Sevillano olives for a delicate, perfumy, floral aroma, without too much of that pepperiness. The harvests are very small. We were able to snag 3 cases out of a batch of only 50 this past year. And it's all organic, extra virgin and unfiltered to boot!
(Available on-line and at Greenwich Village.)
IBERICO HAM
Though a ham may be cured in Spain, that doesn’t mean it's raised there. Only the most authentic type is. This little Cerdo piggy is descended from the wild boar; it roams the meadows of Spain. Jamon Iberico from Fermin is raised, slaughtered and aged in Spain. Fully marbled with fat, it is famously delicious and nutty!
BOBBI'S HUMMUS
Jalapeno, Black Bean and Classic Favorite
Have you tasted this hummus yet? Made to Momma Bobbi's specifications in Philly, it is luxuriously thick with simple ingredients and fresh bright flavors of jalapeno, garlic and black bean. Making its debut into the New York market, don’t let Philly one-up you.
SIMPLY SAUSAGE GARLIC KIELBASA
A fresh pork kielbasa seasoned with marjoram and lots of garlic. It's delicious with sauerkraut, potato salad, and baked beans or in a cassoulet. Made by hand by our friend Stan at Simply Sausage in Maryland. Stan uses only the best ingredients and freshly grinds herbs before adding it to the meat, resulting in an immensely flavorful sausage.
ADIRONDACK CREAMERY
Barkeater, WhiteFace Mint Chip, Kulfi-Pistachio Cardamom, Chocolate Chocolate Chip, Chocolate Walnut Chip, Vanilla
We've been looking for ice cream of this quality for years! No gums added and loaded with eggs, not air, so it's rich and creamy. The hormone and antibiotic-free milk is collected from 8 family farms in the Kingston, NY area. Try the Pistachio-Cardamom for a kick in the mouth.
SIGGI'S SKYR
Plain, Pear Mint, Orange-Ginger & Blueberry Yogurts
New Flavor: Pomegranate Passion!
Once upon a time there was an Icelandic boy named Siggi who enjoyed eating yogurt all day long. He grew up, moved to the Big Apple and as a tall active man needed his yogurt even more. So he decided to make it himself. And now he shares it with Murray's. It's thick strained yogurt, lower in fat and lightly sweetened with only the good stuff. Made in New York with grass-fed milk.
WHITE COW DAIRY
Custards and Yogurts
It's old fashioned dairy with pure ingredients: milk from grass-fed cows on White Cow Dairy's farm in East Otto, New York, live cultures and maple sugar. Thick, rich and full flavored to nourish you. Available in small quantities, only at Murray's Cheese. Get it now!
The Murray's Cheese HandbookThe only cheese book you'll ever need! Click here to learn more.
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