Bushra Griffith
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village, New York City. The company has a line of Cave Master exclusive cheese, which is aged in its state-of-the-art caves facility in Long Island City. Murray's Parmigiano Reggiano is a P.D.O (protected designation of origin) or 'name-protected' cheese, which means its production is highly regulated. It must be made using raw cow's milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy.
| Characteristics | Values |
|---|---|
| Name | Murray's Parmigiano Reggiano |
| Type of cheese | Parmesan |
| Place of origin | Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy |
| Milk type | Raw, partially skimmed cow's milk |
| Ageing time | 12-30 months |
| Aroma | Nutty, buttery |
| Flavour | Savoury, nutty, sweet |
| Texture | Crunchy |
| Retailer | Murray's Cheese |
| Retailer location | Greenwich Village, New York City |
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What You'll Learn
- Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in New York City
- The company ages cheese in a state-of-the-art caves facility in Long Island City
- Murray's Parmigiano Reggiano is made in accordance with strict guidelines
- It is a P.D.O—protected designation of origin—or name-protected cheese
- It must be made using raw cow's milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in Italy
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in New York City
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village, New York City. The company was founded in 1962 as a spinoff of Glen Alden Farms, an egg and dairy wholesaler. Murray's Cheese has since expanded, opening a restaurant in Manhattan in 2012 and now has more than 800 locations. The company was acquired by the Kroger Company in 2017.
Murray's Cheese ages its products in a state-of-the-art caves facility in a warehouse in Long Island City. The company has a line of Cave Master exclusive cheese, which is aged in its caves. In 2016, Murray's launched a new Cave Master variation titled Annelies, made in cooperation with Swiss cheese maker Walter Räss. In April 2017, Murray's Cheese introduced a new exclusive cheddar, Ezra, to its Cave Master line. It was the first cheese to be developed from initial concept into R&D by Murray's, made by Murray's, and then aged in Murray's Cheese caves.
Murray's Parmigiano Reggiano is made in accordance with strict guidelines. It is a P.D.O (Protected Designation of Origin) or name-protected cheese, which means its production is highly regulated. It must be made using raw cow's milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy. The milk must be processed within a day after collection. The cheese wheels sit in a brine bath for 20 to 25 hours before they are transferred to an aging facility. They will age anywhere from 12 to 30 months.
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The company ages cheese in a state-of-the-art caves facility in Long Island City
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village in New York City. The company ages cheese in a state-of-the-art caves facility in their warehouse in Long Island City. This facility is used to age the company's line of Cave Master exclusive cheese. In 2016, Murray's launched a new Cave Master variation titled Annelies, made in cooperation with Swiss cheese maker Walter Räss. In April 2017, Murray's Cheese introduced a new exclusive cheddar, Ezra, to its Cave Master line. This was the first cheese to be developed from initial concept to completion by Murray's. The Ezra cheese was developed in collaboration with Cornell University and Old Chatham Creamery in New York.
Murray's Parmigiano Reggiano is made in accordance with the strict guidelines that govern the making of this cheese. It’s a P.D.O—protected designation of origin—or name-protected cheese, which means its production is highly regulated. It must be made using raw cow’s milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy. The milk must be processed within a day after collection. The cheese wheels sit in a brine bath for 20 to 25 hours before they are transferred to an aging facility. They will age anywhere from 12 to 30 months.
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Murray's Parmigiano Reggiano is made in accordance with strict guidelines
Murray's Parmigiano Reggiano is made in accordance with the strict guidelines that govern the making of this cheese. It's a P.D.O (Protected Designation of Origin) or 'name-protected' cheese, which means its production is highly regulated. It must be made using raw cow's milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy. Whole milk collected from the morning milking is combined with the previous evening's skimmed milk to create the wheels. The milk must be processed within a day of collection.
The cheese wheels sit in a brine bath for 20 to 25 hours before they are transferred to an ageing facility. They will age anywhere from 12 to 30 months. The ageing process brings out the cheese's more savoury notes, as well as the clusters of crystals that give it a signature sweet crunch.
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village, New York City. The company has a line of Cave Master exclusive cheese, which is aged in its state-of-the-art caves facility in Long Island City. In 2016, Murray's launched a new Cave Master variation titled Annelies, made in cooperation with Swiss cheese maker Walter Räss.
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It is a P.D.O—protected designation of origin—or name-protected cheese
Murray's Parmigiano Reggiano is a P.D.O—protected designation of origin—or "name-protected" cheese. This means that its production is highly regulated and it must be made using raw cow's milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy. The milk must be processed within a day of collection and the cheese wheels are then transferred to an aging facility, where they will age for 12 to 30 months.
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village, New York City. The company has a state-of-the-art caves facility in their warehouse in Long Island City, where they age their own cheeses, such as the Cave Master line and the Ezra cheese, which was developed in collaboration with Cornell University and Old Chatham Creamery in New York.
Murray's Parmigiano Reggiano is made in accordance with the strict guidelines that govern the making of this type of cheese. Whole milk collected from the morning milking is combined with the previous evening's skimmed milk to create the wheels. The cheese wheels sit in a brine bath for 20 to 25 hours before they are transferred to an aging facility.
Parmigiano Reggiano is known as the King of Cheese and is defined by its distinctive buttery aroma, with nutty sweetness and spice, followed by a salt-caramel finish. It is aged for a full 24 months to bring out its more savoury notes and the clusters of crystals that give it a signature sweet crunch.
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It must be made using raw cow's milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in Italy
Murray's Parmigiano Reggiano is a P.D.O (Protected Designation of Origin) or "name-protected" cheese, which means its production is highly regulated. It must be made using raw cow's milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy. Whole milk collected from the morning milking is combined with the previous evening's skimmed milk to create the wheels. The milk must be processed within a day after collection. The cheese wheels sit in a brine bath for 20 to 25 hours before they are transferred to an ageing facility. They will age anywhere from 12 to 30 months.
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village in New York City. The company has a line of Cave Master exclusive cheese, which is aged in its caves. In 2016, Murray's launched a new Cave Master variation titled Annelies, made in cooperation with Swiss cheese maker Walter Räss. In April 2017, Murray's Cheese introduced a new exclusive cheddar, Ezra, to its Cave Master line. It was the first "cheese created from initial concept into R&D by Murray’s, made by Murray’s, and then aged in Murray’s Cheese caves."
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Frequently asked questions
Murray's Parmesan cheese is made in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova in the Emilia-Romagna region of Italy.
Yes, Murray's Parmesan cheese is a P.D.O (protected designation of origin) or "name-protected" cheese, which means its production is highly regulated.
Murray's Cheese is based in Greenwich Village, New York City. The company has over 800 locations and also has a state-of-the-art caves facility in Long Island City, where it ages its cheese.
