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Murray’s Epoisses. Photo: Murray's. Nutrition information unavailable. If your fromage mantra is the smellier the better then this soft selection beckons.
Murray's Cheese is an artisanal cheese and specialty foods retailer and wholesaler based in Greenwich Village in New York City. [1] [2] It was founded in Greenwich Village in 1962 as a spinoff of Glen Alden farms, an egg and dairy wholesaler. [3] The company later expanded, and in 2012 opened a restaurant in Manhattan named Murray's Cheese Bar. [4]
Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
Robert Ian Kaufelt (October 7, 1947) is a "pioneer" in upscale supermarkets and specialty foods and the former owner of Murray's Cheese who is credited with turning Murray's into the "Apple Store of fromage." [1] [2] In 1991, he bought Murray's Cheese, the oldest cheese shop in New York City, founded by Murray Greenberg. [3]
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Djokovic has described Murray’s approach to coaching as “meticulous” and “dedicated” and it was all smiles as the former world No 1 led a practice session against young rival Carlos ...
Trou du Cru is a very strong, pungent French cheese, [1] developed by the cheesemaker Robert Berthaut [2] in the early 1980s. It is a pasteurized cow's milk Époisses cheese from the Burgundy region.