Cheese connoisseurs won’t have to make a stink about the lack of options in the San Fernando Valley anytime soon. An increasing number of cheese makers are entering the market, with the most recent debut being Murray’s Cheese within the new Ralphs location in Sherman Oaks. Meanwhile, a cheese entrepreneur is preparing for a grand opening this summer in Moorpark as local cheese shops pop up to take on longtime staples such as Cheese Store of Beverly Hills, Cheese Store of Silver Lake and DTLA Cheese in downtown Los Angeles. Murray’s opened April 10 and is now located in four local Ralphs stores, including a spot in Studio City. Six more are planned within local Ralphs locations this year, said Murray’s Cheese President Rob Kaufelt. “I think that cheese has found its time,” Kaufelt said. “What’s happening is everyone wants artisan bread, organic foods, craft beer. I just think we’re part of that larger food trend going on for many years.” The company’s flagship store on Bleecker Street in New York City has been around for 74 years and expanded its storefront to more than 100 locations nationally by entering into supermarkets owned by Kroger Co., parent company of Ralphs. It specializes in all things cheese, hosts customer classes and sends every single employee to train in New York. While artisan cheeses first exploded in New York, Northern California and Oregon, Kaufelt said it’s now becoming a national trend. Among the newest entrepreneurs to take an interest in cheese is Devery Morgan. Moorpark just approved plans for his cheese store and restaurant, No Curdinary Whey, to open this summer. Morgan was the West Coast representative for Cabot Creamery, based in Cabot, Vt., and spent his weekends promoting the brand’s cheeses in Costco stores. “We’re trying to model our place after the wine industry,” said Morgan, who cofounded the store with business partner John Thayer. “We want to do for artisan cheese making what wineries did for wine.” The store will sell artisan cheese made with local dairy, as well as commercial retail cheeses. It also will feature wines and beers for pairings, and Morgan plans to involve local musicians to create a nightlife atmosphere on weekends. “Over time, we would like to focus on other fermented foods, but we still want it to ultimately be a cheese store,” he said. “We chose Moorpark because it’s just small enough to get everyone behind something like this.” – Stephanie Forshee
A New Brand Of Cheese Whizzes
