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Cavemaster Reserve 3-Year Comté

You know that Comté is considered one of the world's greatest cheeses, and you know that Murray's takes great care coaxing the finest wheels into maturity in our caves. What you may not know if that we have a reserve of just two wheels of Comte that we began aging at our Bleecker Street location, and have finished up in our new state-of-the-art, Alpine-dedicated cave in our warehouse. This is our only dual-environment affinage project, and the last cheese to be handled in our former cave location, so it is an important part of Murray's history. We use wooden boards to support the cheese while it ages; this centuries-old tradition recently came under scrutiny but happily, the safe practice of using wood to age these kind of cheeses was validated after an outcry from food scientists, dairy families, cheesemakers and lovers of Swiss and nutty cheeses.

Flavor-wise, prepare yourself for flank steak marinated in molasses, rich, buttery, burnt sugar pockets, and lots of tyrosine, those crunchy bits you find in a well aged cheese such as this.

Just the facts

Country France
Region Jura
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Animal
Age 48 months
Cheese Type Swiss and Nutty
Pairing Recommendations

Pour a glass of...

  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.


Cave Aged Cavemaster Reserve 3-Year Comté zoom

Makes a great cheese plate with...