In New York City, Murray’s Cheese owner, Rob Kaufelt, has come up with an ingenious idea for keeping his costs low while minimizing his carbon footprint. In the past, Murray’s shipped its fabulous artisanal cheeses across the country multiple times a week to individual Bay Area restaurants. Now Kaufelt sends just one weekly shipment of hundreds of pounds of cheese to Connie Green, the in-demand forager at Wine Forest Wild Mushrooms. When Green makes her mushroom deliveries to restaurants like the French Laundry, Bouchon, Michael Mina and Quince she also drops off Murray’s non-California cheeses (Kaufelt won’t ship California cheeses back to California).  Simple and smart.

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