Really, doesn’t everyone love cheese? Most people settle for your grocery store varieties of cheese; Cheddar, Muenster, Brie, Harvarti, Edam. Hey guys, there’s a whole world of cheese out there and every Foodie knows it. There are some great places to live if you love cheese. Vermont is known for its tangy, sharp Cheddars, Wisconsin produces a lot of cheddars, some with infused wine, also Limbergers and Havarti.
You could also be lucky enough to live in New York City, the home of Murray’s cheese. Founded in 1940 by Murray Greenberg, Murray’s is proud to be a Greenwich Village-based business and part of the neighborhood’s rich food history. Murray was a Jewish veteran of the Spanish Civil War who was rumored to be a Communist – but pay no mind, he was a smart capitalist who built a great reputation for the business. In the 70s, Murray sold the shop to his clerk Louis Tudda, an Italian immigrant from Calabria. In those days, it was a humble butter and eggs shop that had a lot of block cheeses and catered to the little Italian enclave that Bleecker Street was at the time.
Murray’s is your answer to what “cheese gift” to give to your Foodie recipient. Your choices are myriad; Of course you can buy cheese; A few of the out-of-the-ordinary choices offered are:
ELEGANT Chabichou , MILD Vermont Butter & Cheese Coupole, EARTHY Camembert, NUTTY Comte Saint Antoine, CREAMY Cave-Aged Fourme d’Ambert, SAVORY Challerhocker, SNACKABLE Murray’s Cave Aged Pyrenees Brebis
Then there are gift baskets and boxes that Murray creates which include such other items as salamis, jams, olives, crostini, proscuitto and other delicacies.
Or your present could be a gift certificate to one of his terrific classes like Cheese 101, Mozzarella Making, The Harmony of Beer and Cheese and Sweet Indulgence/the pairing of cheese and chocolate.
Not quite exotic enough for your giftee? Ok, well then how about the gift of a tour of Murray’s Cheese Caves? These caves are located under the very sidewalks of the New York. I n 2004, they constructed cheese caves beneath Bleecker Street, and in 2013, they expanded their Cave Aged program to their production facility in Long Island City, which is now home to four more sizable caves and a drying room. Brian Ralph, the Cavemaster, works from both a scientific and a sensory point of view to ensure that you can tell what a difference a cave environment makes in terms of texture, aroma, and flavor!!!
Oh give me some cheese please!