The Pairing Project

The Pairing Project The stories of experts sharing their favorites and giving you a chance to try them! Look for the promo codes.

I love NYC's ability make me feel like an adult and the next moment transform me into a complete child.
08/08/2017

I love NYC's ability make me feel like an adult and the next moment transform me into a complete child.

“Cheese is a currency for me and it is a currency in general. It was traded as currency in Italy by the Cistercian Monks...
01/15/2017

“Cheese is a currency for me and it is a currency in general. It was traded as currency in Italy by the Cistercian Monks. And this is what it is in my life: I bring cheese to people that I don’t know and then I get to know them. I then bring cheese to people that I do know and they are happier to see me. Cheese is a thing that allows me to meet a lot of people that otherwise I would have never met.”- Gregory Blais, Cheesemonger at Eataly NYC

“The cheese represents a specific moment in time when the animal ate that grass and turned it into milk. People, includi...
01/13/2017

“The cheese represents a specific moment in time when the animal ate that grass and turned it into milk. People, including myself, are consistently reminded of those memories. Those memories are dredge up in a good way when they eat the cheese. I have never lost that in this whole time that I have been working with it”- Gregory Blais, Cheesemonger at Eataly NYC

“It was enlightening for me when I was a kid in the country and I used to go out in the spring and stomp around these fa...
01/12/2017

“It was enlightening for me when I was a kid in the country and I used to go out in the spring and stomp around these farms along with my friends. I used to pull up rocks and play in the creek. The way that the rock smelled, that’s the way that cheese always smells to me. That was a really good time in my life and I like to be able to revisit it every time that I eat cheese.” - Gregory Blais, Cheesemonger at Eataly NYC

"What is so amazing to me about cheese is that it represents the earth working hard to preserve itself. Milk is this thi...
01/11/2017

"What is so amazing to me about cheese is that it represents the earth working hard to preserve itself. Milk is this thing that we are given when we are young that sustains us, it comes from our moms and from the moms of the cows. It not only has wonderful nutrients but also a lot of comfort and memory in the milk. As I began to taste these cheeses I started to experience all of the wonderful memories that were locked within the cheese.” - Gregory Blais, Cheesemonger at Eataly, NYC

“My mentor at Savenor’s put money aside for me and sent me away to learn how to make cheese. She bought me my cutlery, p...
01/10/2017

“My mentor at Savenor’s put money aside for me and sent me away to learn how to make cheese. She bought me my cutlery, paid for me to move to NYC and 23 years later, I am still a Cheesemonger.” - Gregory Blais, Cheesemonger at Eataly NYC

“When I was in college I was broke and I needed money. I wanted to work with food because I like food and I was smart en...
01/09/2017

“When I was in college I was broke and I needed money. I wanted to work with food because I like food and I was smart enough to know that when you work with food, you get free food. I started working at this little butcher shop on Beacon Hill in Boston-- where I was going to school-- called Savenor’s Market. During my work there I met many people who thought me many things, one of them being that Savenor's was Julia Child's butcher shop. I actually met her once. I used to watch her show on television and she was so inspiring. Another thing I learned about at Savenor’s was, of course, cheese. Before I worked there I actually thought that cheese was disgusting but it also fascinated me at the same time.”- Gregory Blais, Cheesemonger at Eataly NYC

"When I was in Portugal the food there was amazing and everywhere we went as soon as we sat down in every restaurant the...
12/06/2016

"When I was in Portugal the food there was amazing and everywhere we went as soon as we sat down in every restaurant they would put this round cheese in the middle and walk away. There it is this round cheese with spoons and I am like 'spoon? round cheese? whoa what is this?' And my Portuguese friend kept saying 'ah Azeitão' and I said 'well, whatever this is I want it and I want to take it back with me'. We stopped somewhere and I bought 4 round ones. When I started working in the cheese industry we had a similar one to that one and I was just so excited, 'that's the cheese!'
–Rachel Freier ACS/CCP Cheese &Beverage Program Manager at Murray’s Cheese Bar.

"These are ground cherries. They are sort of a fruit. We work with a farm upstate in Red Hook, NY called Starling Yards....
10/21/2016

"These are ground cherries. They are sort of a fruit. We work with a farm upstate in Red Hook, NY called Starling Yards. They sell us what harvest they have. For the past couple of weeks they have been sending these cherries and I just think they are so magical and fun for dipping. I like to call them "dipping soldiers" –Rachel Freier ACS/CCP Cheese &Beverage Program Manager at Murray’s Cheese Bar.
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Special Offer: visit Murray's Cheese Bar from Oct 17th to the 23rd and get 10% discount when ordering the Greensward Summer Fondue and mentioning The Pairing Project!

Domaine de la Grand Cour, Beaujolais Gamay 2015. -------------------------------------------Special Offer: visit Murray'...
10/20/2016

Domaine de la Grand Cour, Beaujolais Gamay 2015.
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Special Offer: visit Murray's Cheese Bar from Oct 17th to the 23rd and get 10% discount when ordering the Greensward Summer Fondue and mentioning The Pairing Project!

"I'm very popular, very popular. [Laughter.] I get invited to a lot of dinners, and a lot of events. They always say 'oh...
10/19/2016

"I'm very popular, very popular. [Laughter.] I get invited to a lot of dinners, and a lot of events. They always say 'oh Rachel is going to bring the cheese or wine'. I tend to bring cheeses and wines that I like. So I share things that I really, really like and not things that I should bring. Working here, my job and my existence in this industry and in life, is to share my knowledge, to share what I like. When I visit my sister, I know they don't like goat cheese and so I will bring them a goat Gouda because I know that if they are scared of goat cheese, and I love that goat Gouda, I will expose them to it! –Rachel Freier ACS/CCP Cheese &Beverage Program Manager at Murray’s Cheese Bar.
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Special Offer: visit Murray's Cheese Bar from Oct 17th to the 23rd and get 10% discount when ordering the Greensward Summer Fondue and mentioning The Pairing Project!

“This is a Greensward. It starts of as a Harbison from Jasper Hill. It is a pasteurized cow’s milk cheese that is wrappe...
10/18/2016

“This is a Greensward. It starts of as a Harbison from Jasper Hill. It is a pasteurized cow’s milk cheese that is wrapped in spruce cambium strips. They actually have a guy called “the stripper” he goes out on these trips to barks and makes the strips. We receive this cheese when it is a baby and we wash it in Fenville, Michigan virtue cider. We then wash it until it is perfect. In 2015, Greensward was awarded best in the smear-ripened soft cheese category by the US cheese championships in Wisconsin, which is like an Oscar for us.” –Rachel Freier ACS/CCP Cheese &Beverage Program Manager at Murray’s Cheese Bar.
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Special Offer: visit Murray's Cheese Bar from Oct 17th to the 23rd and get 10% discount when ordering the Greensward Summer Fondue and mentioning The Pairing Project!

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