{"id":3496,"date":"2023-11-09T03:04:05","date_gmt":"2023-11-09T03:04:05","guid":{"rendered":"https:\/\/www.sutyo.com\/whats-new-at-murrays-cheese-a-store-renovation-a-revamped-website\/"},"modified":"2023-11-09T03:04:05","modified_gmt":"2023-11-09T03:04:05","slug":"whats-new-at-murrays-cheese-a-store-renovation-a-revamped-website","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/whats-new-at-murrays-cheese-a-store-renovation-a-revamped-website\/","title":{"rendered":"What’s New at Murray\u2019s Cheese? A Store Renovation & a Revamped Website"},"content":{"rendered":"
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Editor\u2019s note: We\u2019ve <\/em>profiled Murray\u2019s Cheese<\/em><\/a> in 2021, but we felt it was time to revisit Murray\u2019s and learn what one of the leading American cheese retailers is up to. We\u2019re happy to share that they are creating even more terrific experiences for cheese lovers, both in their store, counters and online.<\/em><\/p>\n

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Murray’s Cheese Bleecker Store <\/p>\n<\/figcaption><\/figure>\n

Every New Yorker\u2019s favorite cheese shop, Murray\u2019s Cheese<\/a> on Bleecker Street in the West Village, recently revealed an expansion and renovation to the original store and released a brand-new website. Now, the corner where Murray\u2019s Mac & Cheese <\/a>pop-up lived is officially connected and part of the shop, with a permanent menu of mac & cheeses and grilled cheeses. There was also a design overhaul, with a new logo and branding, and the larger store is newly organized, with products more spread out and the long cheese counter easier to access.<\/p>\n

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Partnerships & Collaborations<\/h2>\n

The legacy brand has evolved a lot in recent years. They have a partnership with supermarket chain Kroger to have cheese counters inside their markets\u2014in the summer of 2022, they opened their 1,000th location within a Kroger; they do limited collaborations with NYC brands like Carnegie Deli and Tipsy Scoop, who made ice creams that incorporated cheese and wine into three ice creams: Brie & Bubbles, Chardonnay & Goat Cheese, and Blue Cheese & Port; they partner with respected cheesemakers to make limited edition cheeses, like the newly released Double Doe, made with Farm at Doe Run and aged in Murray\u2019s caves<\/a>; they\u2019ve expanded their virtual and in-person cheese pairing and cheesemaking classes<\/a>.<\/p>\n

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Elizabeth Chubbuck<\/p>\n<\/figcaption><\/figure>\n

Still, Elizabeth Chubbuck, the Chief Strategy Officer at Murray\u2019s Cheese, stresses that Murray\u2019s is still a community cheesemonger. \u201cWe have grown and expanded beyond our wildest dreams of how far we may reach in terms of bringing cheese to our customers, she says. \u201cIn parallel, we\u2019ve also really sunk our roots deeply into who we are and where we started from, which is what comes to life with the new branding and website. Murray\u2019s has always strived to stay true to our neighborhood roots. The fact that we are reaching this level of expansion within Kroger at the same time that we\u2019re clarifying who we are as a brand in ways that are linked back to those roots is a testament to how fiercely we have held onto our own identity even as we have grown with one of the nation\u2019s largest traditional supermarket chains.\u201d<\/p>\n

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Murray’s Cheese Website Homepage<\/p>\n<\/figcaption><\/figure>\n

New Website<\/h2>\n

Non-New York and Kroger customers will have a grand time exploring the new website, which launched this summer. It aims to being the cheesemonger-customer exchange they\u2019re known for to a new digital experience. The website offers a deep dive into learning about cheese and specialty foods with sections on everything from cheese vocabulary <\/a>to how to cut cheese properly<\/a> to an extensive Meet the Makers<\/a> section introducing the many cheese producers whose products they carry. Plus, there are recipes<\/a>, cheeseboard <\/a>how-tos, pairing <\/a>guides and ideas, and a new cheese journal<\/a>.<\/p>\n

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Murray’s Web page cheese quiz<\/p>\n<\/figcaption><\/figure>\n

\u201cLaunching this website is a huge milestone for the brand and a tool that is going to define the next few years of Murray\u2019s on a national scale,\u201d says Chubbuck. \u201cThe website is our vehicle to reach our customers as far and wide as they possibly could be.\u201d She expands: \u201cWe know that not every customer has an appetite for all of the information on every cheese, but some of them certainly do. And so we\u2019ve designed the website to be this \u2018choose your own adventure experience,\u2019 where our customers can find information about cheeses that will quickly and easily help them make decisions about what to purchase, while at the same time, creating this rich environment of information that honors the passionate and expert artisans who craft the delicious cheeses and foods we sell.\u201d<\/p>\n

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On the Horizon<\/h2>\n

What\u2019s next for the famous cheese store? Time will tell, but there\u2019s at least one new collaboration we\u2019re excited for: a new cheese being washed in Makgeolli, a slightly effervescent Korean rice wine, which is currently being aged in Murray\u2019s caves right now, and due to be released this fall. \u201cThe caves team has been working to incorporate diverse ingredients into our creative development,\u201d says Chubbuck. \u201c[They are] stepping beyond the traditional European and North American list of familiar flavors and ingredients.\u201d We can\u2019t wait.<\/p>\n

Editor\u2019s note: Read more about <\/em>makgeolli<\/em><\/a>.<\/em><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: We\u2019ve profiled Murray\u2019s Cheese in 2021, but we felt it was time to revisit Murray\u2019s and learn what one of the leading American cheese retailers is up to. We\u2019re happy to share that they are creating even more terrific experiences for cheese lovers, both in their store, counters and online. Murray’s Cheese Bleecker … Okumaya devam et “What’s New at Murray\u2019s Cheese? A Store Renovation & a Revamped Website”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3496","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3496"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3496\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3496"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}