Murray's Cavemaster Reserve Barden Blue
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A slice of Barden Blue is everything we imagine a perfect day at Vermont's picturesque Consider Bardwell Farm to be: mellow, grassy, and pleasantly full, with a sunshiney brightness. The newest cheese in Consider Bardwell's line-up, Barden Blue's buttery flavor and bright, golden hue can be traced to the best raw, local cow's milk delivered each morning straight to the cheesemaking room. The carefully controlled bluing, which lends the cheese its ever-so-slight peppery edge, comes about as a result of the cheesemaker's attention to quality and detail, as well as the combined dedication of Murray's and Consider Bardwell to exceptional aging conditions, first in the aging caves on Consider Bardwell's 19th-century farm before being finished by our cave team, coaxing a deep minerality and chocolately depth from the gently pressed curds. Pair with an understated saison for pastoral perfection.
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Just the Facts
BourbonThink: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
TempranilloMedium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.
Since the inception of the Caves at Murray’s Cheese, our expert Cavemasters have aged and produced the best cheeses in our very own center for affinage in NYC. Our Cavemaster Reserve selection is a line of premium, unique cheeses that come straight from one of our four caves. Our Natural Rind Cave is home to some classic Cavemaster expressions, such as Hollander and our Stockinghall Cheddar.