Wholesale team


We are three lovely ladies named Elizabeth (actually Beth Ann, Elizabeth, Lizzie & Melissa), one very lucky dude(Connor) and our expert team of cavemen. We’re here to make all of your cheesy dreams come true!



Meet Elizabeth, a multi-lingual Midwestern firecracker. Even as a young child, Elizabeth knew her future lay in cheese, insisting on eating sliced cream cheese as an afternoon snack despite her mother’s objects that one did not eat cream cheese in such a manner.


Hobbies: Playing the piano, practicing yoga and making vinaigrette

Weirdest part of the job: The dude who called up and asked if we carried donkey cheese. Is that slang for something inappropriate?!?

Cheese specialty: Training staff to love and talk about cheese and waxing poetic about Colston Bassett Stilton.

Favorite cheese: A little goat’s milk cheese called Rove de Provence from France that tastes like dried grass & flowers, roasted nuts, little baby goats and dry earth. Sadly, they never make it out of France.

Favorite color: It depends on the day, but I typically love the color green. Oh, and I’m a Scorpio.

Special Talent: Speaking French and standing on my head. Simultaneously.


212-243-3289 x 531

Meet Beth Ann, affectionately known as BA, who gave up a career in the music industry to follow her heart, or rather her stomach, into the world of cheese. She was born on the mean streets of Connecticut, but pursued an obsession and found a true home in the caves below Murray’s.


Breaking into the biz: I was always obsessed with food and I started thinking more and more about cheese. I had to find out what it was all about so I signed up for Cheese 101. Two weeks later I was down in the caves doing affinage. The rest is history.

Best part of job: I get paid to eat and talk about cheese. Enough said.

Special Talent: I am a champion belcher. I can put truck drivers to shame. I’m also really good at Connect Four. You will lose.

Favorite cheese: I couldn’t possibly narrow this down. I love too many

Perfect date: I’m not fussy. Just give me some really good food and a stiff drink.

Favorite color: This is strangely difficult to answer. I’m mostly drawn to black & gray, but I sure do love cobalt blue & cherry red. Just like cheese I can’t pick just one.


212-243-3289 x 541

Welcome Connor Elizabeth Pelcher! JK, sadly our newest WS member is not named Elizabeth, but this spunky VT native is super passionate about all things delicious. He even went so far as to pledge his allegiance to bacon by tattooing the word on the inside of his lip!

First job: I had a job washing dishes for a pizzeria at a ski resort in Vermont when I was 13. I told the owner I wanted to be a doctor when I grew up and he started calling me Doogie Howser, M.D. “Hey Doogie, mop the floor!”

Best part of job: Eating cheese, eating meat, eating whatever! I’ll pretty much eat anything. I’ve eaten a fried spider, I’ve eaten live octopus. They were really good!

Cheese specialty: All about the funk, showing people that they don’t have to fear the stink.

Hobbies: Interior decorating? Is that weird? I don’t care. I love buying furniture and art. I guess I get it from my mother.

Favorite color: Stardust


212-243-3289 x 505

Everyone say hello to Melissabeth! Born on the Isle of Staten and raised in the Jerse, Melissa brings a much need calm to our bustling gang. Melissa cultivated her steady demeanor through years of waiting for dough to rise and now she channels that energy into dealing with all of us!

First job: My first job was at a local pharmacy during high school. A friend of mine worked there and got me the job. My first job of any influence happened when I dropped out of college for a while and convinced a local restaurant to give me a job in their kitchen. Then I was hooked!

Best part of job: I like learning the nuances and science of the cheeses. I have a pastry background, so I’m all over the little details.

Cheese specialty: Oh man, Mac and Cheese. There are endless flavor combinations with the cheeses and mix ins; and be still my little Italian heart, pasta makes me so happy.

Hobbies: Avid sleeper. Really, sleeping is my favorite past time. Also hiking. And I guess baking now that it’s not a profession? If I could wake up from a nap and go on a hike while my bread rises, that would be a great day.

Favorite color: A deep saturated teal, heavy on the green.

The Caves


These guys are the real backbone of the operation. The fastest hands north of the Rio Grande, they cut and wrap every order that goes out to our customers all in a matter of hours. They can break down a wheel a Parm in 2 min flat and cut 50 pieces of cheese all to the precise pound. They are the rennet of our department!


The only true New Yorker in our bunch, Jamie had been with Murray’s for a year before taking the turn to crazy town. A veteran of the New York dining scene, Jamie is the sentry that we all lean upon, the oil to our squeaky wheel. Somehow he manages it all with a killer smile on his face.

First job: I was a range guy on a golf course. Pretty awesome job, I was 14 and I got paid to hang out and pick up balls. Although the pros used to make me pick up cigarettes butts with my hands just to be jerks.

Best part of job: The rush. Making sure everything gets done and out on time. Kind of like getting the food out in a kitchen.

Worst day on the job: Valentine’s day at Blue Smoke; I was working the Jazz Standard. We made it through the first pass and I was feeling good. Second pass came and I have never been so far in the weeds in my life. Tickets to the floor and the board was lit up. Somehow I got out of it. Still not sure how.

Hobbies: I’m a big beach guy. I like golf, anything outdoors. Drinking beer while doing my laundry.

Favorite cheese: Taleggio with some Anarchy blueberry jam on the side. Will always be a big Tickler fan. I mean, how do you not like Tickler?? The name alone is great! I want to love goat cheese, but I just can’t, not for me.

Favorite color: Green, I like the way it pops. Any shade that complements my eyes.