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Leroy Room

Meet Our Affineurs

Meet the experts behind the rinds! These are the people who make our caves and cheeses possible. From flipping, washing, and handling cheeses to brainstorming new experiments for Cave Aged Limited and overseeing the production of our Cave Aged Originals, our team of Affineurs are experts in consistently creating Murray’s best products.
Head Affineur Peter Jenkelunas

Head Affineur Peter Jenkelunas

After working with cheese in the Hudson Valley, PJ decided to bring his expert affinage skills to our Long Island City caves.
Pj's Story


Affineur Josh Windsor

Affineur Josh Windsor

Josh’s love of discovering new beers and cheeses led him from a career in building automation to working behind the scenes at Murray’s.
Josh's Story
Affineur Krista Jacobsen

Affineur Krista Jacobsen

Our resident doctor Krista uses her background in animal and dairy science to help us develop our cheeses to their peak ripeness.
Krista's Story


Cave Intern Program

Cave Intern Program

Love cheese? We offer a fronct-row seat to expert affinage for enthusiastic individuals who are looking to help us produce Murray’s best cheeses.
Apply Now

Explore Other Caves

The Caves at Murray’s aren’t the only destination for excellent affinage—take a look at some of our cheesemaker friends and learn how their underground operations function. Featuring some of the most prolific locations for cheesemaking and aging, the caves Herve Mons, Consider Bardwell, and The Cellars at Jasper Hill serve as just a few of our favorite sources of inspiration and collaboration. Just like Murray’s, they always produce outstanding cheese.