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Murray's Cave Aged Reserve Blockinghall Cheddar

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Please check out of entire selection of Cave Aged cheeses.



You know Stockinghall, our very own clothbound cheddar with big flavors of bacon and sour cream. Blockinghall is its separated-at-birth sibling. Instead of wrapping it in cloth and aging it in our Natural Rind Cave, we place it in a vacuumed environment so that it can age in the purest, most unadulterated way possible. In this state, it develops no rind. What it does develop is a creamy, crumbly texture and huge flavor crystals that give the cheese pleasing umami notes with the slightest suggestion of lemon curd. Serve this fan favorite with Sidehill Strawberry Jam and Z Crackers Everything Good crackers for a bite that tastes like a New York bagel, or add it to your homemade apple pie recipe for a savory edge.

Blockinghall and Stockinghall come from the exact same batches, which were first developed at Cornell University’s dairy science program and now crafted at Old Chatham Creamery in Upstate New York. Instead of shaping it into wheels for cloth binding, Blockinghall is formed into its namesake: a large block of rindless cheddar.

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 orders@murrayscheese.com at least 72 hours prior to your desired ship date.

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Just the Facts

New York
Milk Type
Rennet Type
9 Months

Pour a glass of...
  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.

  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.