• Home
  • Murray's Cavemaster Reserve Blockinghall Cheddar

Murray's Cavemaster Reserve Blockinghall Cheddar

$30.00/Lb


A SPECIAL EDITION OF THE FIRST MURRAY'S-MADE CHEESE!

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.


Photos from Our Community


Just the Facts

Region
New York
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
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.