Join NYSCI for an evening of cheese and connections.
The night will include 20-minute workshops on cheese making and cheese aging, plus time to explore our exhibits, Bon Appetit! and Connected Worlds. We will also have tables of cheese for tasting, featuring local cheese purveyors and makers who will share their unique products. Must be age 21 or older. $15 per person. (Members: $10 per person.) A cash bar will be available all night. Parking is included.
Ricotta Cheese Making and Pairing with Butter Beans – 7:15 pm
Learn the process of making ricotta cheese and how to pair it with flavors and textures in a seasonal butternut sage crostini, while discovering your inner cheesemonger as the Butter Beans chef educator guides you through a healthy farm-to-table cooking exploration.
Affinage 101 with Krista Jacobsen, Caves Assistant Manager, Murray’s Cheese – 8 pm
Milk is a raw material capable of yielding hundreds of different cheese varieties. Once a cheese is made, it’s up to the affineur to direct its development. In this talk, learn how “cheese day care” critically influences the final product. You can even taste an example straight from the caves!
Stockinghall Cheddar Cheese Making at Murray’s Cheese with Peter Jenkelunas, Caves Manager, Murray’s Cheese – 8:30 pm
In an effort to create a one-of-a-kind product from New York state resources, Murray’s Cheese developed a cheese known as Stockinghall. Learn about the process of developing a new cheese and the basics of cheddar making.
Tess McNamara, Director of Retail & Operations of Lucy’s Whey – All Evening
Tess will be on hand all night to discuss the role of the cheesemonger in caring for and sometimes triaging cheese, how understanding the basic tenants of cheese science is essential to the job, and how cheesemongers help consumers navigate cheese care at home.
Butter Beans provides healthy food for bodies and minds through tasty, nutrient-rich lunches, and fact-filled wellness initiatives that address the alarming health statistics of children today. Butter Beans offers school-wide lunch programs for schools who want to offer hot lunch to their entire student body, and wellness education programs in and outside of the classroom.
Lucy’s Whey features the finest cheese and provisions available to create a truly personal food experience that educates and inspires. They are proud ambassadors of small-scale farmers, cheesemakers and producers.
Founded in 1940 by Murray Greenberg, Murray’s Cheese is proud to be a Greenwich Village tradition and part of the neighborhood’s rich food history, along with neighboring destinations like Faicco’s, Ottomanelli’s and Rocco’s. In their 75+ year history, Murray’s has evolved into a world-renowned specialty food destination that offers the finest selection of cheese, meat and grocery items. They opened a second location in Grand Central Terminal in 2002. Their businesses also include a wholesale team that sells to 600+ restaurants and hotels, an E-commerce business, year-round educational programs, a full-service restaurant Murray’s Cheese Bar, catering and state-of-the-art cheese aging caves in Long Island City, New York.
Krista Jacobsen, Ph.D., Caves Assistant Manager, Murray’s Cheese
Krista Jacobsen began her professional education with a bachelor’s in animal science from Cornell, followed by a master’s in animal science from UC Davis, and then a doctorate in animal biology from UC Davis. Her work experience includes working in animal nutrition at the National Zoo, Brookfield Zoo and Bronx Zoo, and zoo keeping at the Bergen County Zoo and Audubon Zoo. After finishing her doctorate in animal biology, at UC Davis, working with dairy goats and cheese, Jacobsen decided to pursue her love of cheese. She could think of no better place to begin than with an internship at Murray’s Caves in Long Island City. She is currently the the caves assistant manager.
Peter Jenkelunas, Caves Manager, Murray’s Cheese
Peter has been at Murray’s Cheese since November 2014. In his current role, Peter oversees the care of cheeses in four different aging rooms. He is also responsible for managing the food safety program. Peter got his start in the cheese business at Old Chatham Sheepherding Company, where he oversaw the blue cheese production. Peter has a bachelor’s in food science from the University of Massachusetts, and a master’s in food science from the University of British Columbia.
Anne Saxelby opened Saxelby Cheesemongers in 2006 in the historic Essex Street Market on Manhattan’s Lower East Side. Saxelby studied fine art at New York University before discovering her love for the art of transforming milk into cheese. Saxelby’s goal was (and is) to bridge the gap between local cheesemakers and cheese lovers, creating a company where the relationships with cheesemakers and with cheese-loving customers are paramount. In 2007, Saxelby was joined by Benoit Breal, a Frenchman with a passion for good cheese and a background in business and artisanal production by way of his family’s textile business. Together, Saxelby and Breal have grown Saxelby Cheesemongers from a tiny stall in the Essex Street Market to include a booming wholesale and distribution business serving restaurants and retailers in New York City and across the country.
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