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Murray's Cavemaster Reserve


Two years ago 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 is a spectacular new pasteurized cow's milk cheese...and Murray's is the only place you can get it!

Creating a new cheese is hard work! Getting Greensward just right took a lot of experimentation: adjusting the micro climate, adding yeast to the Virtue Cider-based brine to combat bitterness in the cheese, and transferring the cheese from cave to cave as it matures in order to achieve the perfect 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 that is 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: short of taking a rambling walk through the Sheep Meadow, there’s nothing else in New York that will put your quite mind at ease in the midst of modern craziness.

Just the facts

Country USA
Region New York, by way of Vermont
Maker Murray's Cavemaster Reserve
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 1 month
Cheese Type Brie and Creamy
Wheel Weight 10 ounces
Pairing Recommendations

Pour a glass of...

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.


  • Bourbon

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

Cave Aged Greensward zoom

Makes a great cheese plate with...