Murray's Cavemaster Reserve Greensward 10 oz
Back in 2011, Murray's and the Cellars at Jasper Hill embarked on a top secret mission to create an exclusive cheese for Eleven Madison Park's ‘Iconic New York’ menu. The result was this spectacular pasteurized cow's milk cheese that the American Cheese Society has crowned as the best washed-rind cheese in the country...and Murray's is the only place you can get it!
Creating a new cheese is hard work, and getting Greensward just right took a lot of experimentation: adjusting the microclimate, adding yeast to the Shaksbury Cider-based brine to break down any bitterness, and tinkering with temperatures and aging processes in order to achieve the ideal spoonable texture.
So what exactly does this magical creation taste like? Much in the same tradition of Forsterkase, Winnimere and the venerable Vacherin Mon d'Or, Greensward is big and bacony, with a luscious, silky texture and notes of forest and resin from its tidy spruce jacket.
Before Central Park became an oasis of greenery within the concrete jungle of New York City, it was referred to as the “Greensward Plan,” an innovative vision that distilled aesthetic balance from lush landscape and urban development. Greensward was the code word for a harmonious, scenic place that was free to all citizens. We created this cheese to have a similar effect on the palate: like an amble through the Sheep Meadow, it’s a portal to immediate pastoral bliss.
Just the Facts
The hands that wash the cheese may change, but the title remains the same - Cavemaster. Since the inception of the caves beneath Bleecker Street at Murray's, we've had an expert aboard whose sole purpose is to tend to the hundreds of cheeses lurking below the store. And every now and again, they'll create an entirely new cheese; either by washing, aging or coating, the result always impresses.