Murray's Cavemaster Reserve Blockinghall Cheddar
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You know Stockinghall, our very own clothbound cheddar with big flavors of bacon and sour cream. Well, Blockinghall is its separated-at-birth sigbling. 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.
Blockinghall and Stockinghall come from the exact same batches, which we make up at Cornell University. Instead of shaping it into wheels for cloth binding, Blockinghall is formed into, you guessed it: block shape. It's a great rindless cheddar in its own right, and a ton of fun to eat side by side its sibling cheese as a way to taste the differences that develop when a single cheese is aged in two different ways.