The middle of October I had the opportunity to take the Murray's Cheese Boot Camp in New York City. I have been working on improving my general knowledge of cheese, not limited to cheesemaking. I would highly recommend this course for anyone with a similar goal. The course covers the history of cheese, some basic cheese science, cheese tasting/evaluation, and food pairings. I think I ate more cheese and drank more alcoholic beverages than I think I ever had in my life
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The highlight for me was taking a field trip to visit Murray's caves. The ran out of space for the caves they had with their store, so have moved them offsite to to their distribution facility.
Here are a few photos:
Murray's shop
Murray's counter
Bloomy Rind Cave:
Sainte Maure
Crottin
Valencay
Alpine Cave-"Aroma" was quite strong of ammonia. Someone described it smelling like a cat box that hadn't been cleaned for a month
Comte
Tarantaise-delicious
Rupert
Washed Rind Cave-Didn't really smell too bad
:. Didn't get much time in there.
Natural Rind Cave:
Caerphilly
Bayley Hazen Blue
Stilton
Fourme d'Ambert
Young Hudson Flower
Aged Hudson Flower
Susan