Many of the finest restaurants and hotels across the country incorporate Artisanal Premium Cheese into their menus. Below is an interview with Gray Kunz, the Chef/Owner of Café Gray.

1. When did you decide you would work in a kitchen?
   I have three brothers and they are all Chefs. At 14 years old I started cooking in a restaurant during summer to earn money!
   
   
2. What is your greatest rewarding moment as a Chef/Owner?
   My biggest reward is to see people that have worked in my kitchens who have become their own entities. It is also rewarding to see my business growing. We’ve recently opened Grayz and I am very happy with it.
   
   
3. Do you have cheese or dessert when you go out to restaurants?
   I must admit that I have a sweet tooth BUT if you have a great piece of cheese, I can have that as an entire dinner! Forget about meat, fish, etc… give me a GOOD piece of cheese fully matured on a piece of bread with some wine and I am very happy!
   
   
4. If you had to make a cheese, what would it taste like? What type of milk will it be made of?
   Simple mozzarella style!! No, just kidding…It would probably be a cow’s milk, a washed rind cheese, a Reblochon style…Simple & complex! Toni tells me what is the best available right now and I kind of follow his lead. He tells me what is great, not necessarily what I like.
   
   
5. What amazes you in cheese in general?
   The process is what amazes me the most. It has a lot to do with art. For me it is an Art form.
   
   
6. What do you have to say to our readers?
   Keep on eating Artisanal cheese and be daring about them! If you love food then you should never exclude cheese as it is such an integral part of good eating.

Read The Full Interview In Our Blog

Irish Cheese Collection
Order with us until Thursday Midnight to receive your collection by Saturday. You can celebrate all weekend long with the great cheeses from Ireland.
$75 - $85

Durrus

Ardrahan

Gubbeen

Cashel Blue