Murray’s in Seattle 8

Murrays Cheese Shop at University Village QFC They cut the cheese! No really, Murray’s is now “cutting cheese at store level” in the University Village QFC. This legendary New York City cheese shop opened a satellite cheese counter here in Seattle.

What’s so special about cutting cheese at store level? It means gone are the days of normal grocery store cheese, the cut, vacuumed-sealed, shipped-from-far-away kind. Murray’s is bringing cheese in whole – large and small with uncut rinds. Author of The Cheese Chronicles and Vice President of Murray’s, Liz Thorpe says, “This allows us to interact with customers.”

La Fur at Murray'sMurray’s and QFC are dedicated to educating their new cheese counter staff. Look for cutters with red jackets. These symbolize they passed Murray’s strict cheese knowledge protocol.

The new cheese counter features more than 175 cheeses. Liz is particularly excited about the counter’s local selections. Examples include wheels like Cypress Grove’s Humboldt Fog and Cascadia Creamery’s Sleeping Beauty.

What does this mean for us, the ones with the pocket books? Unfortunately, it doesn’t translate into lower by-the-pound prices. The good news is, it gives the every day Joe and the experienced cheese lover a chance to taste before spending. It means: exploring flavors in-store, being able to ask questions, and confidently making purchases. After all, cheese is expensive. You want to know it’s worth every penny.

Speaking of money, Liz shared a fantastic insider tip we can all put to use – Parmesan. While other cheeses spoil quickly, Parmesan stands the test of time. It’s the instant appetizer, easy dish booster, and perfect snack. When it’s on sale, buy a large wedge of it and you’re always good to go. Liz said, “I always have some in the fridge. It never really goes bad. You slice some up, add a fruit spread, and you have a fancy appetizer. It’s prefect.”

Budgeter tip number two – don’t toss those Parm rinds. Store them in a zip lock bag in the freezer. When you’re making a slow cooking soup or sauce, toss them in for a boost of flavor.

Stay tuned for my favorite quotes from The Cheese Chronicles and a great Sunday Brunch recipe featuring cheese.

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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8 thoughts on “Murray’s in Seattle

  • Hannah

    I am delighted to see Murray’s here! I visited the shop the last time I was in NYC and was in heaven. Can’t wait to check out the new cheese counter! Humboldt Fog is one of my favorites (on a long list!).

    • Mikaela L. Cowles Post author

      On Saturdays, they’re going to have special cheese tastings with local cheese makers on site. Should be a really cool opportunity to learn and taste!

    • Mikaela L. Cowles Post author

      BOOOO, but hey, it’s rained all day here. I imagine things are better down south. And, need we talk about the produce you’re getting?

  • Anne@FromMySweetHeart

    Mikaela…even though I don’t live in Seattle or NY…..I LOVED reading this post! So lucky for you to have this shop in your area though. It’s nice to indulge on some new and exotic cheese from time to time. And I loved the tips on Parm….especially for saving the rind for soups and slow cooking! Hope you have a GREAT weekend! : )

    • Mikaela L. Cowles Post author

      Thanks Anne! This is definitely an exciting addition. I bet DC has some wonderful cheese selections though. We should all have a blogger cheese affair and spend a day writing about nothing but dishes made with cheese filled goodness from our region. Cheese comma, I can feel it coming.