Murray's Cave Aged Limited Annelies Reserve
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Please try another delicious cheese like Murray's Cave Aged Reserve Annelies or see our entire line of Cave Aged cheeses.
Born on the slopes of the Swiss Alps, Annelies spends two months maturing in the caves of Käserei Tufertschwil before it travels to New York City. It spends the next seven months reaching maturity under our caves team’s watchful care. But every so often a cheese ages so gracefully that we want to hold onto it until just the right moment. This singular, reserve batch of Annelies has reached the peak of perfection at 18 months. With a rich smooth paste bespeckled with crystals, it is perfect for weathering a cold winter night. Bold roasted nuts and caramelized onion burst on the tongue with each bite. Sit by the fire and enjoy it with a tipple of Sherry or grate it over a pan oven roasted potatoes. Whatever you decide this is one savory treat not to be missed.
Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at firstname.lastname@example.org at least 72 hours prior to your desired ship date.
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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.
American Cider: often, but not always on the sweeter side.
Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.
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.