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Care for a bloomy rind? The art of selling cheese

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Award winning cheese-cutter Cielo Peralta holds up the tools of his trade at work at the West Village, Manhattan cheese shop Murray's. (Amanda Rivkin/CNS)

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The cheese cave cellars at Murray's cheese shop in Manhattan's West Village store aged cheeses at appropriate temperatures. (Amanda Rivkin/CNS)

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Zoe Brickley, the "affineur" or cheese specialist at Murray's Cheese in Manhattan's West Village, arranges shipments of aged cheese in the cellar's extensive cheese caves. (Amanda Rivkin/CNS)

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Zoe Brickley, the "affineur" or cheese specialist at Murray's Cheese in Manhattan's West Village, arranges shipments of aged cheese in the cellar's extensive cheese caves. (Amanda Rivkin/CNS)

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Zoe Brickley, the "affineur" or cheese specialist at Murray's Cheese in Manhattan's West Village, arranges shipments of aged cheese in the cellar's extensive cheese caves. (Amanda Rivkin/CNS)

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The job of selling cheese is becoming increasingly complex as the market for artisanal cheese expands.


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