Cheese is the new wine, attracting obsessive devotees who, like oenophiles, can spend hours tasting, musing, comparing. And Murray’s is at the epicenter of this movement. A cavernous emporium with over 250 varieties of cheese from all over the world and multiple tasting stations, Murray’s has a fanatical following (in fact, the New York Times once ran a story about a lawyer who takes off every Thursday just to work behind the counter there for fun). Murray’s has an attached restaurant, every dish featuring cheese.