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Murray's Cavemaster Reserve

Murray's cave manager Brian Ralph first hatched the idea for C-Local cheese on his commute to work, on - you guessed it - the C train. The first of our Cavemaster Reserve cheeses, C Local starts out as Old Chatham Kinderhook Creek, an entirely different cheese altogether. Instead of allowing the characteristic white, fluffy bloom to form, we carefully wash the green cheese in a special "morge" that includes Brooklyn Brewery Local 2, a Belgian-style strong ale brewed just across the East River. Over several weeks of careful oversight, the paste transforms from cakey to creamy, and the rind takes on a ruddy, peach-colored hue. And the flavor? An intense wallop of sheep's milk funk, smoothed over with sweet yeastiness from the beer, it tastes of our caves most of all.

Just the facts

Country USA
Region New York City
Maker Murray's Cavemaster Reserve
Milk Type Sheep
Pasteurization Pasteurized
Rennet Type Microbial
Age 3-5 weeks
Cheese Type Stinky
Wheel Weight 12 ounces
Pairing Recommendations

Pour a glass of...

  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Appenzeller and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.


Cave Aged C-Local zoom