Elizabeth Chubbuck of Murray’s Cheese on Quality, Value, & the Virtue of Inefficiency

About this episode

Elizabeth Chubbuck discusses the factors influencing cheese pricing and the value of inefficiency in cheese production.

Cheese can cost $12 a pound, or upwards of $100 for a wheel of the same size. So what is actually driving that difference in price, and is the most expensive option really worth it? Today, Elizabeth Chubbuck of Murray’s Cheese breaks down how to think about value in cheese, from commodity cheddar to cave-aged, small-batch wheels. Along the way, Elizabeth and Eli also get into the history of Murray’s, their unique cave aging program, and explore why inefficiency is often exactly what makes something great. We Want to Hear from You! Have a topic, craft category, or craft company you’d like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED. TOPICS & TIMES: Murrays Cheese (2:48) Flagship Cheeses (5:44) The History of Craft Cheese (7:05) Elizabeth’s Journey (13:41) Wholesale (18:00) Cheese Education (26:38) Cheese Caves in New York (37:14) Classes (42:45) Price Point Differentiation (48:00) Cheese Clubs (57:52) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast ENTER OUR WEEKLY GIVEAWAYS: Enter Our Free Weekly Giveaways Hosted on Acast. See acast.com/privacy for more information.

People in this episode

Guest: Elizabeth Chubbuck

Topics covered

• cheese pricing
• value in cheese
• Murray's Cheese history
• cave aging
• cheese education
• inefficiency in production

Keywords

• cheese
• Murray's Cheese
• value
• cave aging
• cheddar
• small-batch
• inefficiency
• cheese education

Mentioned in this episode

Organizations: Murray’s Cheese

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