While visiting the Homeland over Christmas (all hail the Garden State!), I made a stop at the place that many consider to be the center of this country's cheese universe: Murray's Cheese Shop on Bleeker Street in the Village.
Murray's is...gosh, I barely know where to begin. How about with the fact that they have their own cheese aging cave under the store? That's the kind of commitment to fromagerie that brings a tear of joy to my eye.
I'm currently reading a book that I wanted to share with other cheese lovers, because it's that rare combination of interesting, informative, and fun: The Cheese Chronicles, by Liz Thorpe. Liz is a Yale grad who left a job at a dot com for an entry-level gig at Murray's because she wanted to learn about cheese. She's now a vice president at Murray's. She's also funny, likes to go out beer drinking, and appears to be a super-cute blonde. Basically, she seems to be an overachiever in all departments, which should totally make me want to cut the bitch, but her story is so fun and her writing is so personable that I wanna go make cheese with her instead.
No, that's not a euphemism.
I'm actually learning quite a lot from the book about cheese and cheese making, including some more effective language for describing a cheese's tastes and textures. I'm hoping that somewhere in the book is an explanation of how Liz stays so impossibly cute and thin around all that cheese, because all I have to do is look at the sign for Murray's and my ass starts getting bigger.
....aaaaaaand, there it goes again. I am definitely not ready for this jelly.
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