Category: Curd on the Street

Written and conducted by Elizabeth Chubbuck, Murray’s SVP of Sales & Marketing

For the last decade, Mary Quicke has been an iconic and inspirational figure in my life and my career in cheese. I distinctly remember the first time a cheesemonger in our Bleecker shop gave me a taste of Quicke’s Cheddar. My palate was flooded with intense flavors of fresh cut grass, notes of horseradish, and hints of stone, all laid over a rich, savory, umami foundation. The flavors and aromas were all familiar to me in precise and meaningful ways, yet the combination of them together in one bite was blissful and disarming. When the scruffy-faced cheesemonger on the other side of the counter described Mary as a bad-ass cheesemaker who surfed the cold waters of the Cornwall coast, I was hooked.

Continue reading “An Interview with Mary Quicke”

It’s green cheese like you’ve never seen before—literally. Typically, “green” refers to a young wheel of cheese, but we’re taking that phrase to the next level with Vermatcha, the latest experiment from our Caves! Just in time for St. Patrick’s Day, we created this colorful cheese by mixing Champlain Valley Organic Triple Cream with matcha, a green tea powder, so this delicate bloomy beauty emerges with a vibrant green paste encased in a thin, snowy rind.

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Meet the cheese shop in New Orleans making waves during Mardi Gras

At Murray’s, we’re constantly in awe of our fellow cheese shops and producers, like St. James Cheese Company in New Orleans. With two locations in the Crescent City, this local favorite has been bringing quality cheese and charcuterie to the South since 2006. We talked with Emily “Cree” Tear, the General Manager of the original uptown location, and her counterpart Brad Dashbach, the GM of the downtown location, for the inside scoop on how they prepare for the overwhelming indulgence of Mardi Gras.

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Based on Martha’s Vineyard, The Grey Barn and Farm has been running a successful small farm and dairy operation since 2009, headed by owners Molly and Eric Glasgow. Equipped with their own creamery and caves system, they produce three certified-organic original cheeses: Prufrock, Eidolon, and Bluebird–two of which are carried by us at Murray’s! We got the inside scoop from owner Molly Glasgow on what it’s like to be an island-based farm.

Continue reading “Makers We Love: The Grey Barn & Farm”

Winter is still here and in full force, so we’re cozying up to some deeply delicious and flavor-packed cheeses, along with some mouthwatering snacks. Want to know how we like to indulge? We asked some of our Murray’s experts about their favorite decadent cheeses and how they enjoy them.

Continue reading “Murray’s Most Indulgent Cheeses”