Murray's Cavemaster Reserve Annelies
Back in Stock!
High up in Northern Switzerland’s Appenzell valley, Walter Rass, of Challerhocker fame, crafts young wheels of raw cow’s milk he calls Tufertschwiller, and sells them only to his village. In an exclusive partnership with Murray’s, Walter is sending these mild wheels to us at 3 months for an extended stay in our New York caves. After aging for an additional 9 months in our alpine cave, our Cavemaster coaxes out sweet flavors of roasted hazelnuts and vibrant alpine grasses, with lush undertones of butterscotch and cocoa. The name Annelies is a tribute to Walter’s wife; toast her namesake with a crisp Grüner Veltliner or a fruity Pinot Noir.
As seen in the New York Times
Just the Facts
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Farmhouse Ales & SoursFarmhouse, Saison, Bière de Garde, Lambic, Sour Beer
Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.
Sparkling WineChampagne, Cava, Prosecco, anything with bubbles!
Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.