Looks like a donut, tastes like a cheesy croissant—buttered paste, yeasty rind, and a hint of minerality from its time in our caves. Created exclusively for Murray’s by Vermont Butter and Cheese Creamery’s Adeline Druart using pasteurized goat’s milk from nearby farms, the CaveMaster Reserve boasts a unique shape known as a couronne, or crown. This rarely seen shape means that each bite of Torus has just a little bit more of that luscious, mushroomy creamline that we love so much. The special strain of mold that makes this little donut look powdered enhances the dense pasteurized goat’s milk paste beneath with a mushroomy savory earthiness and a salty-smooth creamline developed as it ages beneath our Bleecker Street store. The cheese’s balanced richness makes it the perfect complement to a bubbly Cava or a more domestically-minded California sparkling. Don’t say we didn’t warn you, though—this cheese is far more addictive than a box of glazed crullers.
Classe ouvrière honey – A spring honey of the Gaspé region (Quebec’s shoreline), it remains raw in order to preserve its full value. There is an intense effect of the maritime spring season on this honey, and you can taste it in every bite. It has a very rich flavor which is caused from the herbs and wildflowers from which the bees harvest pollen from, along with the ocean air.
As seen in The Wall Street Journal