The Cave Aged Collection
Discover our signature collection of small-batch cheeses: co-crafted with top artisan creameries, transformed in our caves, and only available at Murray’s.
Experience the Craft of Cave Aged Cheese
Every Cave Aged cheese is born from a unique blend of cheesemaking tradition, scientific expertise, creative thinking, and bold experimentation. Whether we’re coaxing out the subtle flavors of high-quality milk or adding exciting ingredients; perfecting a classic style or pushing the boundaries with new techniques. This is one-of-a-kind cheese.
Cave Aged Cheese takes time—to let new ideas develop, flavors deepen, textures transform. This work all happens in our state-of-the-art caves in New York City, where our cheese-obsessed team of experts works with the world’s best cheesemakers to bring these wheels to life. Every wheel is the result of the minds that dream them up, the hands that shape them, and the unique character of the spaces where they age.
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Award Winners
Our Cave Aged cheeses are truly special, and the experts agree. They’ve won dozens of awards from the World Cheese Awards, American Cheese Society, and other competitions. That includes Stockinghall, which was named best cheese in the U.S. in 2019 and best cheddar in the world in 2025.
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Inside the Caves
Big, bold, nutty wheels like Savage and Annelies are kept moist and cool in this cave for months until they’re ready to be devoured.
The Alpine Cave
A bath in wine, beer, spirits, or brine gives cheeses like Cornelia and Greensward their signature funk, deep flavor, and bold orange rind.
The Washed Rind Cave
Here cheeses like Stockinghall and Buttermilk Basque age with minimal intervention, cultivating a rind that’s beautifully expressive of the environment.
The Natural Rind Cave
Our team regularly pats down the downy rinds of soft cheeses like Hudson Flower and CamemBertha as they ripen to creamy perfection.
The Bloomy Rind CaveBig, bold, nutty wheels like Savage and Annelies are kept moist and cool in this cave for months until they’re ready to be devoured.
The Alpine CaveA bath in wine, beer, spirits, or brine gives cheeses like Cornelia and Greensward their signature funk, deep flavor, and bold orange rind.
The Washed Rind CaveHere cheeses like Stockinghall and Buttermilk Basque age with minimal intervention, cultivating a rind that’s beautifully expressive of the environment.
The Natural Rind CaveOur team regularly pats down the downy rinds of soft cheeses like Hudson Flower and CamemBertha as they ripen to creamy perfection.
The Bloomy Rind CaveBig, bold, nutty wheels like Savage and Annelies are kept moist and cool in this cave for months until they’re ready to be devoured.
The Alpine CaveA bath in wine, beer, spirits, or brine gives cheeses like Cornelia and Greensward their signature funk, deep flavor, and bold orange rind.
The Washed Rind CaveHere cheeses like Stockinghall and Buttermilk Basque age with minimal intervention, cultivating a rind that’s beautifully expressive of the environment.
The Natural Rind CaveOur team regularly pats down the downy rinds of soft cheeses like Hudson Flower and CamemBertha as they ripen to creamy perfection.
The Bloomy Rind CaveOur Team
Meet the minds behind the exceptional cheese; the hands that care for these wheels day after day. Our affineurs—the people who age cheese—have decades of experience in the art and science of cheese, and they’re the passionate heart of our caves.
Associate Director, Caves
Josh Windsor
Associate Director, Quality Assurance
Krista Jacobsen
Assistant Manager, Caves
Jasmine Herndon
Caves Assistant
