Hometown: Rye, NY

Position at Murray’s: Assistant Manager at Murray’s Bleecker Street

How Amanda came to be working with Cheese:
I have always loved food and came to a tasting downtown in November,
after which I decided to learn about specialty food and cheese. I was bored out
of my mind as an assistant at a large company, had my department downsized, and
fortunately landed here!

What Amanda is Recommending Now:

Brunet
This is my absolute favorite goat cheese. I love how thick and luscious it is,
and how there’s just a little bit of pungency to make all that creaminess
interesting. I’ll make tartines with prosciutto and roasted tomatoes or just eat
it straight off a baguette, washed down with a glass of Prosecco. The best!

Hoch
Ybrig
Once described to me by a customer as “the cheese that changed [his] life,” Hoch
Ybrig has me under its Alpine spell. It’s a wheel of firm, nutty, caramelized
onion goodness and I munch on it as is.

Parmigiano-Reggiano
I can’t forget the classic. Having lived in the region where this is made in
Italy, I’m in a committed and lifelong relationship with the King of Cheeses. I
grate tons of it over pasta, shave it into salads with figs and arugula, drizzle
it with a good Balsamic– I literally can’t get enough! 

Tilsiter
If there were ever a cheese I would describe as unctuous, this is it. It’s like
cheese peanut butter, fudgey and rich and sticky on the roof of your mouth.

Fourme
d’Ambert
My conversion to liking blues came late in life, so I love this mild, sweet
one. A little honey, some salty, crunchy crostini, and I’m happy.

Lescure
Salted Butter
Another mini obsession of mine, and a constant in my fridge. I have been known
to come home late at night and slather many pieces of toast with this seemingly
simple but amazing butter.

Prosciutto
di Parma
What can I say, I like the classics! Salty and sweet at the same time, perfect
in a sandwich with mozzarella and tomato (our ever popular PMT) or tossed into a

pasta
with sweet peas and butter.

Hometown: New York, NY

Position at Murray’s: Head Cheesemonger, Murray’s Grand Central

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
Looking for something a little bit stinky? This French, washed-rind cow and
sheep’s milk cheese has enough pungency to satisfy your craving for stinky
cheese while having a really delicious, not overly onion-y flavor.

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)!

Position at Murray’s: Customer Service, Murray’s Wholesale

How Beth Ann came to be working with Cheese:
People often ask how I got into cheese. They assume that I went to
culinary school. My background, however, is much different. For several years I
worked in various facets of the music industry. And up until about a year ago I
was still working for a mobile media company. Months before that though I had
been thinking about taking some recreational food classes. I realized I didn’t
want to be stuck in a cubicle for the rest of my life and food has always been a
bit of a passion/obsession. It was during this time that I read about Cheese U
Boot Camp at Murray’s. I had no idea such a thing existed for cheese, and I
thought it was awesome. I began doing some more research and looking into cheese
classes, and in July of 2008 I finally attended Cheese 101. It’s safe to say
that attending that class changed my life. It wasn’t long after that that I
started my affinage internship and I was down in the caves at Murray’s, patting,
turning, and washing cheeses. It’s been such an incredible journey and I’ve
learned so much over the past year. And come on, I get paid to be around cheese,
taste new cheese, and talk about it all day long. Pretty amazing if you ask me.
Can’t wait to see what I taste tomorrow.

What Beth Ann is Recommending Now:

Fresh
Ricotta
My new favorite dinner as of late has been farfalle pasta with a large dollop of ricotta, some fruity olive oil, and plenty of salt & pepper. And for dessert? A few spoonfuls of ricotta drizzled with Manhattan’s own Let It Bee Honey. Delish!

La
Tur
La Tur has been a favorite of mine for quite some time. With just a whisper of a rind, this cow, goat, and sheep’s milk cheese from Piedmont is creamy perfection. I like it best with Rosemary Crostini, but really any cracker will do. I’ve been thanked countless times for brining this little treat to parties and picnics, and trust me when I say, you will, too.

Epoisses
Best enjoyed when ripe, this runny little stinker is salty and rich. Just give me a crusty baguette and a glass of Pinot Noir from Burgundy and I’m good to go.

Ossau-Iraty
Vielle

I absolutely love this cheese. Sweet, nutty, grassy, and just the right amount of salt. I hardly need a cracker to eat this cheese, but if I do I prefer something mild so as not to interfere with the amazing flavor.

Pecorino
Oro Antico
Crunchy, nutty and salty, I could snack on this baby all day long.
I like to add a little sliver of
Maria Grammatico Quince Stick for a perfect pairing.

Creminelli
Barolo
The Barolo Creminelli makes me proud to eat pork. It’s super rich, meaty, and
salty. It’s kind of amazing. I like to wash it down with a frosty mug of
Hoftbrau Lager.

McClures
Spicy Garlic Pickles
Spicy, crunchy, and highly addictive, these are some of the best pickles I’ve ever had. For reals.

Hometown: Winston-Salem, NC

Position at Murray’s: Manager, Customer & Public Relations

How Beth came to be working with Cheese:
Before Murray’s, I took a job at a small specialty food store on the
north shore of Massachusetts called The Fruitful Basket because I liked to cook
and loved being surrounded by the beautiful produce. They needed a little bit of
extra help with the cheese counter, but I knew nothing about cheese! Somehow I
slowly took over the small cheese section, learning as I ate (and ate…and
ate…). Really, there is no better way to become an expert on cheese than by
eating it every day.

What Beth is Recommending Now:

Comte
Saint Antoine
Comte belongs in the top five for 2 reasons: deliciousness and versatility. If you ever wanted to know what people mean when they say a cheese is “nutty,” this is the cheese to try – it has an incredible, rich and slightly fruity flavor that I can’t get enough of. It’s one of those cheeses I like to have on hand at all times because it’s perfect for snacking, grilled cheese (with ham!) or fondue. A true classic.

Sweet
Grass Green Hill
I bring this cheese to parties regularly because it’s a definite crowd-pleaser
without being boring. It’s size and shape allow for quick and elegant
presentation, so it’s become like the cheese equivalent of the little black
dress for me.

Piave
I sometimes describe this as a cross between cheddar and parmesan, even though the oversimplification upsets some of my cheese snob friends. What-ever. Taste the slightly fruity/sweet, slightly salty crystalline goodness for yourself and you’ll see what I mean. Bonus: killer in an omelette.

Westfield Capri
Warmer weather makes me crave light and fluffy cheeses – and they don’t get lighter or fluffier than Westfield Farm’s Capri. It’s super fresh so it lacks that “goaty” taste some people find offensive, which makes it a great choice for guests in the summer. If you’re feeling inventive, spread some on a thin slice of baguette, top it with something sweet (jam or dried fruit) or savory (tapenade, fresh herbs and coarse salt/pepper) and people will think you’re the Iron Chef of hor d’oeuvres.

Maple Leaf Jalapeno Jack

Nacho season is upon us. Burger season, too. I love this stuff. Get some of this pepper jack made with fresh peppers (pretty spicy!) and discover that sometimes “pedestrian” = delicious.

Pheasant
Pate
If either of those words scare you, they shouldn’t! the only frightening thing
about this stuff is how quickly it flies off the plate at my dinner parties. I
love the added texture of crunchy pistachios and the subtle hint of spice.

Hometown: Coventry, RI

Position at Murray’s: Manager, Murray’s Grand Central

How Dave came to be working with Cheese:
I got into the “business” (cheese business, that is) out of school. I
attended the French Culinary Institute and was introduced gradually to the finer
foodstuffs the culinary world had to offer. After learning about cheese and
cheese making through a cheese and beer pairing class taught by the immensely
knowledgeable Jeffrey Roberts, I was hooked! From there, I asked around about
where I could find the best that the cheese world had to offer, and of course, I
was pointed to Murray’s. I applied as a part timer, working while still
attending school and I’ve been at Murrays for more than 2 years.

What Dave is Recommending Now:

Comte
St. Antoine
One of my absolute favorites! Its superb flavor is only surpassed by its
approachability. Comte has a wonderfully creamy mouth feel, while still
remaining a firm cheese, with an incredible nutty taste. 

Parmigiano-Reggiano
Highly regarded as the King Of Cheese (or at least one of them). It’s rustic,
bold, and practical. Parmigiano is great for cooking and also for snacking on at
any occasion. This cheese alone embodies the cheese world’s core principles of
hard work, tradition, and perfection. Hail To The King…

Uplands
Pleasant Ridge Reserve
The Great American Cheese! Its complexity and superior flavor puts most of its
Old World counterparts to shame.

Andante
Dairy, Trio
The Trio is a super small scale production cheese made in Petaluma, California.
It’s crafted with a harmonious combination of cow’s milk, goat’s milk, and
delicious creme fraiche. Trio is perfect as a starter for any cheese plate and
if you’re daring enough to buck an attempt at a conventional wine and cheese
pairing; try matching this up with a crisp Weisse Beer. Mmmm…

Cabot
Clothbound Cheddar

This cheddar is, hands down, the best cheddar we carry at Murray’s. It’s
clothbound exterior aids in Cabot’s development of nutty, sweet, and tangy
flavors. This cheddar is perfect for any cheese board, or even for cooking mac
and cheese.

Z
Crackers
These crackers are PERFECT for any cheese or even by themselves. They’re produced right in the BK, also making them one of our most local products.

Architec
Sheesham Wood Boards
 These boards are an incredible value. If you’re searching for a classy foundation for your next party’s cheese plate look no further than these boards.

Hometown:Charleston, West Virginia

Position at Murray’s: Head Cheesemonger/Shift Leader at
Murray’s Grand Central

How Julie came to be working with Cheese:
Even though I’ve always loved to eat cheese, I would get intimidated/overwhelmed when I would visit a cheese counter. After working in a restaurant kitchen, I became a little restless and wanted to explore other aspects of the food world. I naturally gravitated towards cheese because there are so many different things I wanted to know and eat. Also, American cheeses are really on the up and up, so it’s a very exciting time to a part of it all!

What Julie is Recommending Now:

Pleasant
Ridge Reserve
I love it because it has so much character and so many things going on at once:
nutty, sweet, floral and then a little spice at the end. I think it goes with
everything, but especially love it with a dry white wine.

Monte Enebro
It’s dense and creamy with the slight bitterness of walnuts or hazelnuts. I like
to eat it with roasted beets.

Scharfe
Maxx
I love that it’s sharp and pungent, but really smooth.

Tilsiter
I like the peanut buttery creamy texture and richness. Also I love the
funkiness. Goes well with a full bodied lager.

Rogue
River Blue
I love blue cheese but this one took it to the next level. The leaves
soaked in pear brandy give it a fruity flavor that perfectly compliments the
saltiness of the cheese. I like it just by itself.

Classic
White Urban Oven Crackers
Best crackers ever because they’re so sturdy and have a great flavor. They are
particulary good with Bobby’s Lemon Dill Hummus. The hummus is really simple and
straightforward – tasty!

Mt
Vikos Fig & Onion Jam
Great with a clothbound cheddar!

Hometown: Columbus, OH

Position at Murray’s: Salumiere at Murray’s Real Salami

How Justin came to be working with Cheese:
Although I primarily work at Real Salami, I started working with both
cheese and charcuterie at Katzinger’s Delicatessen in Columbus, Ohio about eight
years ago.

What Justin is Recommending Now:

Pecorino
Ginepro
I love the smokiness and saltiness of this cheese. Its aged in Balsamic so it
has a little sweetness in the rind, and I love to have it on my cheese board.

Bleu
d’Auvergne
This is my favorite Blue. It has a rich flavor and little creaminess and a
little crumble. I serve it by itself, with pears, or melting on a thick steak.

Monte
Enebro
This goat cheese is aged bit so it has a nice chalky center and a delicious
cream line just inside the rind. The two textures feel great when I bite into
it.

Fontina
Val d’Aosta
I love to cook with this cheese. I melt it down in heavy cream, add a little
nutmeg, and pour it over polenta and asparagus.

Young
Goat Gouda
I serve this cheese as part of a dessert. First I make a wine reduction
with Pinot Noir that I infuse with star anise, cardamom, cloves, and sugar. Then
I drizzle it over the goat gouda and fresh berries or poached pears.

Barolo Salami
This salami is so good that I’ve eaten an entire one in a single sitting. When
they’re fresh they’re still soft and squishy and they melt in your mouth. But
when they’ve aged the flavor becomes intense and I have to stop myself from
eating it all. 

Speck
I find speck to be very versatile. I eat it sliced in thin ribbons and eat it by
itself or with melon and its like a smoky proscuitto. I also dice it and use it
as a substitute for bacon. I make a pasta sauce with speck, walnuts and
mushrooms cooked in heavy cream that sits like a blanket in my belly

Hometown: Briarcliff Manor, NY

Position at Murray’s: Assistant Manager Murray’s
Grand Central

How Kate came to be working with Cheese:

I have always loved and included cheese in my diet and have always
looked to find other more interesting and foreign cheeses. I moved to New York,
needed a job, and found Murray’s Cheese to be an exciting, inviting and
different job. I came into the Bleecker street Murray’s, with a cover letter and
resume and dropped it off personally. Cheese is an ever changing and evolving
art, wheel to wheel. I was taught so
much by everyone and the classes that are held at Bleecker.

What Kate is Recommending Now:

Pouligny St. Pierre
Super fluffy, super moist, super delicious…reminds me of an edible ocean kissed sand castle of goats milk. It melts in your mouth and coats your tongue with a wonderfully tangy, nutty and somewhat sweet flavor. “Eiffel” for this tower of cheese and so will you!

Consider
Bardwell, Manchester
Delicious, moist and funky. Tastes to me like dank leaves and interesting muddy
texture.

Scharfe Maxx
This Swiss cheese is the most buttery and mouth-watering firm cheese I have ever tasted. It’s funk lingers (which is what I love in a cheese) but its developed flavor, which is its sweetness and sharpness, is what you really experience. It is like the rambunctious little brother to Rolf Beeler’s, Hoch Ybrig. Try this cheese with our Beaufor spicy Dijon mustard and you will understand perfection of flavor!

Blu di Bufala
Blu di Bufala is a semi-firm buffalo milk blue from one of the most beautiful towns in Italy, Bergamo. Rare to find an aged buffalo milk cheese, this one is a distinctive, full bodied blue – a must have for the most discerning cheese departments. The cheese is a balance of sweetness with a slight tang in its lingering finish.

Nisa

Nisa is an incredibly supple and unasuming cheese which is perfect for a spring or summer picnic. It has a very refreshing metalic or as I prefer to think of it, fresh stream flavor.

Bresaola
BRESAOLA BRESAOLA BRESAOLA! Not rubbery and salty like that other Italian cured meat, whats it’s name, Prosciutto? This sweet meat has a much gamy-er texture, and a very satisfying rip when you bite into it. Although much less fatty than some other meats I believe it still equally as rich and indulgent. It’s kind of a big deal.

Hometown: New York, NY

Position at Murray’s: Cheesemonger at Murray’s Grand Central

How Lilly came to be working with Cheese:
My last few years before Murray’s were spent in the art world, jumping
from studio to gallery, but finally I realized what they were all missing: food!
I wondered, Where can I find I job where I get to talk to people about
wonderful food all day long? Murray’s was the answer, because people here never
tire of listening to you passionately describe all your favorite cheeses and how
to eat them.

What Lilly is Recommending Now:

Scharfe
Maxx
I just recently discovered this amazing, stinky Swiss. Its firm but creamy,
smooth but sharp, all at the same time. I love it melted over thick, hearty
toast for a smelly breakfast. Pair it with a rich, toasty beer (maybe that can
wait till lunch, though).

Selles-sur-Cher
Throw one of these in your bag for your next picnic. These beautiful little
rounds of goat cheese are a hit every time I bring them along. Their soft
blue-grey-green charcoal rind gives way to a velvety smooth, grassy, fresh
goat’s milk cheese. A little tart, a little farmy, perfect.

Pecorino
Oro Antico
This golden sheep milk treasure is brushed with olive oil as it ages, giving it
a rich buttery taste that softens up that sheepy tang. It’s great just chopped
up as a snack, but I love it grated over an olive oil, mushroom, and garlic
pasta, or over hot, roasted asparagus.

Tomme
Crayeuse
Imagine if the musty smell of a basement were somehow turned into an amazing
cheese. Doesn’t sound appealing? Come try this soft, creamy cow’s milk cheese
and you’ll see what I mean. I’ve never had a customer turn it down, even after
my “tasty basement” description. A little bit mushroomy, this cheese is
wonderful just by itself or with a warm, crusty baguette.

Boat
Street Pickled Figs

These black mission figs have been pickled in red wine and balsamic vinegar,
giving them a mouth-watering sweet and sour kick. The figs are plump and juicy,
still full of their crunchy little seeds. I put pieces of these on top of our
rabbit pate and petites toasts. The sweet and sourness of the figs goes
perfectly with the salty, meaty goodness of the chunky pate.

Nueske
Slab Bacon
This smoky, thick bacon will inspire you to stray from your standard bacon and
eggs. I added crispy chunks of it to my tuna pasta salad for a meaty crunch (who
needs celery?). Also, try it roasted with brown sugar and maple syrup for the
meatest candy heaven you’ve ever imagined. But of course, the old stand by of
eggs works pretty nicely, too.

Hometown: North Haven, CT

Position at Murray’s: Vice President

How Liz came to be working with Cheese:
I took a risk on something that struck me as interesting and wound up
doing something I love.

What Liz is Recommending Now:

Bergkase
Alt
We used to carry cheeses no one else had, but the cheese world has gotten
smaller. This new, 20 month aged mountain cheese from Austria cements us as the
hard-to-find cheese people, and it’s dense, nutty and crystalline.

Edwin’s
Munster
Because I normally like the soft, pungent stuff, as well as the obscure and unusual (see above). This peanut buttery raw cow stinker from Germany has me swooning. Who says Munster comes from Alsace?

Meadow
Creek Grayson
Because I can’t get enough of the petrol funk, and this small production from
Virginia is about to go out of season. So this is it until June, and it’s plump
with butterfat.

Monte
Enebro
Because most goat cheeses are sucking here in mid-winter, this lactic, aged
version with its peppery blue-like ashed rind zings with intensity and doesn’t
suffer from seasonal milk shortages like the freshies do.

Amanteigado
Because the luscious, slippery, fatty texture feels so nice, and the bright, olive-like brininess reminds me of summer with last night’s Vinho Verde. Scoop it, baby..

Creminelli (any of them)

The interior of these cured salami are practically smearable, sweet with
fat and porky goodness; the Tartufo is redolent of musky subterranean fungus.

Virginia
Chutney Co., Spicy Plum Chutney
Because all I knew was Major Grey’s (thanks mom and dad) and this stuff walks
the tenuous line of luscious dark fruit, garlicky savor, and vinegary smack (and
it rocks with Bergkase Alt).