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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 in our Bloomy cave. 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.

As seen in The Wall Street Journal

Just the facts

Country USA
Region Vermont
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Microbial
Age 2 - 4 weeks
Cheese Type Fresh and Chevre
Wheel Weight 4 ounces
Pairing Recommendations

Pour a glass of...

  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly! 

Cave Aged Torus zoom

Makes a great cheese plate with...