At Murray’s, we are cheese experts and enthusiasts who make, source, sell and serve exceptional cheese and specialty foods nationwide.

Born in Greenwich Village, the heart of our business still resides in New York City with many ways to experience Murray’s Cheese locally. At the counter, our cheese experts and mongers serve thousands of neighborhood regulars, commuters and tourists alike every year at our three locations –the Bleecker Street flagship retail experience, a beloved neighborhood fixture, our shop in Grand Central Terminal, and our new location in Long Island City.

For dining out, we operate two New York City restaurants: Murray’s Mac & Cheese, with fast casual fare, and Murray’s Cheese Bar, a sit-down restaurant featuring cheese flights and dishes by expert mongers and seasoned chefs. Our Murray’s Cheese Bar location opened in Spring 2020, moving to it’s new home in Long Island City.

For those eager to learn more, we offer robust education and events programming and, for those looking to serve more, we provide catering of expertly-crafted cheese boards and freshly-made foods. Oh, did we mention we also age our own cheese? Yeah –we do that too. We have state-of-the-art cheese caves in Long Island City.

But, because we like to share, we wanted to bring our exceptional cheese to people outside of New York too. So, we’ve made Murray’s products available online at murrayscheese.com and in-store with a curated selection of specialty cheese in more than 800 Kroger and Kroger-owned stores nationwide (and, growing every day!). And, through our wholesale business, you might enjoy Murray’s cheese at more than 600 restaurants across the country.

At Murray’s we know cheese and we love to share it. That is why we created the Cheese Caves Internship, to provide opportunities for enthusiastic individuals to expand their knowledge of cheese and cheese aging. As a cheese cave intern, you will be working side-by-side with our affinage (that’s French for aging cheese) team and learning the craft, art, and science of maturing cheese. From washing unctuous, stinky cheeses to carefully flipping and patting bloomy rinds, this internship is a crash course in the care of cheese as it ages. This internship is very hands on.

No previous cheese experience is necessary to apply. An ideal candidate should be passionate about cheese and have a strong understanding of how they will use the skills and experience in the caves to further their goals. Candidates should also have the ability to perform physical tasks in a cold environment.

This is an eleven-week, 35 hour/week commitment at our warehouse in Long Island City (Queens, NY) during our warehouse hours of Monday through Friday 9AM-4:00PM. The summer internship session runs from June 26th through September 8th (a shorter internship period can be accommodated for students returning to fall classes). This is a temporary role, although many of our interns move into permanent positions within our warehouse, retail locations, or corporate office.