The cheese counter at the Greene Grape in Brooklyn
Traditional Spanish cheeses at Pata Negra in the East Village
Perfect burger toppings
Don't make a cheese fondue at a birthday happen, because it will turn into this by the end of the night.
Cheese cards created by the employees of What If? Innovations for the cheese class I taught there in December.
A special New Year's cheese plate, showcasing some of our best domestic cheeses for a Swiss visitor.
Homemade swiss fondue with 25% Gruyere, 25% Vacherin Fribourgeois and 50% Emmenthal
Wine, beer and cider pairings at the Murray's Cheese U boot camp.
Baby apricots and salami with two exceptional cheeses.
A lot of mold.
Casellula cheese plate.
Murray's Cheese caves.
Murray's Cheese plates during Cheese U boot camp.
Washed rind cheeses in the Murray's Cheese caves.
Mold, up close. Murray's Cheese caves.
Mozzarella I made by hand earlier that day graces a homemade pizza.
Little Big Apples in the Murray's Cheese caves.
A cheese class at Murray's about to begin.