Introducing Murray's Cave Aged

Murray’s Cave Aged: more than 100 cheeses ripened to perfection beneath Bleecker Street. Our cheese caves allow us to mature cheese right here in New York City, so you can enjoy our cheeses when they’re perfectly ripe.

Cheese caves are temperature and humidity-controlled rooms where each cheese has the right environment to ripen to perfection. Common in Europe, particularly in France, this practice known as affinage was relatively unknown to cheese shops until we built caves in 2004. Over the years, we’ve learned a lot about the best methods of cheese aging, both in our own caves and learning from cheesemakers on our travels. Now, we’re proud to introduce Murray’s Cave Aged, and we KNOW you’ll agree what a difference a cave makes.

What we do in the caves

° We grow the rind of many cheeses. Watch Haystack Peak develop its rind over several days in Cave 3.

° We invent cheeses using signature brines and seasonal flavors, dubbed our Cavemaster Reserve line. What’s our Cave Manager up to this fall? He’s wrapping Triple Crémes made in New York with local apple leaves.

° We work with cheesemakers to select a signature flavor profile for the cheese – like Pleasant Ridge Reserve Extra Aged from Uplands Cheese and Cabot Clothbound Cheddar from the Cellars at Jasper Hill.

Learn More...

Visit our caves – click here to find a current list of classes and tours at our Bleecker Street shop, including quick tours, Friday Nights in the Caves and Mystery of the Caves, our tasting class and tour.

Shop for Cave Aged Cheeses