A line of premium, new cheeses developed by Murray’s Affineurs, typically in collaboration with some of our favorite cheesemakers. Through careful research and lots of tasting, Murray’s Affinage Team develops proprietary aging techniques for each cheese which change the course of the cheeses’ development entirely. These cheeses are unique and only available at Murray’s.
Most of what we do on a daily basis involves our Cave Aged Reserve cheeses, but a small percent of our affinage work is a space for constant innovation and experimentation, or collaborative remixes on classic Cave Aged Cheeses. These experiments usually result in very delicious, truly unique, cheese available in limited supply, so you’ll want to get them before they are gone.
Cheeses in the Cave Aged category are brought in from cheesemakers around the world and aged in our caves in a manner that replicates the treatment they would have received from their original producer. Murray’s role in this type of affinage is to respect traditional methods, and release classic cheeses at their peak ripeness. This category is primarily populated by bloomy rind cheeses who don’t fare well in transport, and flourish in our caves.
These cheeses are born from the minds of the Murray’s Affineurs and are taken on a journey through make, treatment, and care, until they reach our counters. Often through working in collaboration with New York’s top dairy scientists and local creameries, we develop brand new cheeses from original recipes, crafted by our team, and have a hand in their entire process through the final step of cave aging in our facilities.