Murray's Cavemaster Labs Camembiber 4oz
What’s in a name? Our Camembiber, the latest experiment from Murray’s Cavemaster Labs, is so called for its base of Old Chatham camembert with a rub of Urfa Biber spice, a Turkish chili pepper. Known for their deep purple hue, Urfa Biber peppers are sun-dried and sweated until they reach their optimum flavor. Upon being added to camembert, they give this creamy block of buttery, silky paste a rind that’s textured with mild, raisin-like seasoning, providing a slightly smoky, tannic complexity to an otherwise smooth, classic profile. Both highly snackable and utterly refined, it’s a surprising square of delectably toothsome cheese with just a hint of heat, making it the perfect crowd-pleaser for every palate.
Just the Facts
Cabernet SauvignonFull-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.
Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.
New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.
Rye WhiskeySpicy with full-bodied flavor and a little earthiness, Rye Whiskeys pair well with harder cheese, like Guryere, Gouda, or Paramigiano-Reggiano. It’s spice and robust flavor will also cut through rich cheese, like Camembert.
Scotch WhiskeyScotch whisky is every bit as diverse, intricate, and nuanced as cheese, so it helps to know which whiskies go best with which cheeses. Unique and complex, the sweetness can enhance the caramel and toffee notes for which cheese is so beloved.