Meet the Murray's Affineurs

Meet our Head Affineur, Peter “PJ” Jenkelunas. After years of Cheesemaking in the Hudson Valley, PJ moved to NYC and joined the Murray’s team in 2014. Years later, he is our Head Affineur, responsible for every aspect of our Caves program. Read on to learn his favorite cheese, his favorite cave, and more!

Where are you originally from?

Farmington, CT

How did you first get into cheese?

Like most people who pursue a career in cheese, I think it tastes pretty good. In addition to the obvious, I’ve been really interested in fermented foods ever since I started studying food science back in college. Harnessing the power of microbes to create unique flavors is inherently fascinating to me. For these reasons, I decided to work as a cheesemaker in the Hudson Valley immediately after graduation. I’ve been hooked ever since.

How did you start working in the Murray’s Caves?

I’ve known about Murray’s Cheese for quite some time. I knew that Murray’s bought a ton of the cheese that I made up in the Hudson Valley, and I knew they had a great reputation for affinage. When I moved down to NYC, I noticed that they had a job opening in their caves. It seemed like a great opportunity to learn more about affinage. It turned out that I was right, and I’m still learning more years later while heading up the department.

What’s your favorite thing about working in the caves at Murray’s?

Experimenting with new cheese treatments is a lot of fun. We always have something new in the pipeline, and it’s exciting to see how our projects pan out.

What do you love about Murray’s in general?

We have an awesome selection of cheeses. It’s great to work for a company that puts such an emphasis on quality.

Which cave is your favorite? Why?

Our alpine cave is a very therapeutic place. A few hours of methodically washing Annelies will put your mind at ease. The Alpine Cave

What is your favorite Cave Aged Cheese?

I’ll go with Stockinghall. We spent so much time developing this cheese, and I couldn’t be happier with the final result.

A love of beer and a lifelong passion of cheese brought Josh into our Caves program from an 18 year career in building automation. After finishing the Murray’s Caves Internship Program, a 12 week program offered at Murray's, Josh stayed on and is now an integral part of our Caves.  We sat down with him to talk what inspired him to make the career switch, his favorite cave, and more.

Where are you originally from?

Cincinnati, OH

How did you first get into cheese?

I have loved cheese longer than I can remember. In my mid-20s I created a weekly routine called “Beer and Cheese Sundays” where I would buy a new-to-me beer and take it to my local cheesemonger to recommend pairings. I would then have an afternoon of trying amazing beers and cheeses. It was my version of high tea.

How did you start working in the Murray’s Caves?

I spent about 18 years working in the building automation world, but had opportunity to switch careers a few years ago. Cheese was always a passion of mine, and I quickly found the intern program at Murray’s Caves. I jumped at the opportunity and was fortunate to be offered a job at the conclusion.

What do you love about Murray’s in general?

I love the passion for cheese from everyone who works here. For someone who could have 90% of their conversations be about dairy, this is the place to be.

Which cave is your favorite? Why? Really, favorites?

I’m horrible at these questions. My answer will always change. I like the tranquility of Alpine, the steady rhythms of Bloomy, the quixotic nature of Washed, and the rinded beauty of Natural. I couldn’t pick just one.

What is your favorite Cave Aged Cheese?

Murray’s Cavemaster Reserve Project X Depends on the day, or the hour, or the last one I just tried. My current obsession has been Project X. After the shelving renovations last summer, this cheese became very temperamental. It’s been a lot of work to get it back on track and the results have been fantastic. This is my go-to snacking cheese.

Krista Jacobsen is the resident doctor of our Caves team, with a background in animal and dairy science — in fact, she chose dairy goats for her doctoral research. This experience allows her to dig into the various microbes, treatments, and variations inherent in affinage (cheese care), with extra attention spent on milk quality and type. Krista proves that working in the Caves is just as much a science as it is an art. We sat down with her to talk how she went from studying animal science to washing cheeses, her favorite types of cheese, and more.

Where are you originally from?

Short Hills, New Jersey.

How did you first get into cheese?

I was an animal scientist for a long time, specifically focusing on ruminant nutrition and management. Having grown up in a very cheese-friendly home, I wanted to apply my dairy science background to specialty American cheese. Cavemaster Krista during her doctoral research with one of her subjects

How did you start working in the Murray’s Caves?

I started as a caves intern in April 2015. That July, at the conclusion of the internship, I was hired as Assistant Cavemaster.

What’s your favorite thing about working in the caves at Murray’s?

The caves team is very small, which enables flexible collaboration using our diverse skillsets. What do you love about Murray’s in general? The wide variety of cheese that we carry.

Which cave is your favorite? Why?

Probably the Washed Rind Cave. Affinage in this cave is the most varied in terms of potential treatments. Although the environment and microbes in the cave itself are critical towards young cheese maturation, the washes enable us to directly manipulate the conditions on the developing rinds.

What is your favorite Cavemaster Cheese?

Impossible to identify a single favorite, but I love the stinkies (aka washed rind cheeses), such as a perfectly ripened Greensward or Cornelia.