The Caves at Murray's Cheese The Caves at Murray’s Cheese were built to enhance the quality of our products, as well as to honor the craft of each cheesemaker. We’ve designed each cave to ensure that every wheel of cheese matures in its ideal environment, and specifically calibrated each to be a chamber in which temperature, humidity and microbial activity can all be controlled and monitored with the greatest precision. For centuries, caves – being cool in temperature and high in humidity – have provided an optimal aging facility for cheese. Common throughout Europe, the practice of aging cheese, or known in French as affinage, was relatively rare in the United States when we built our first set of caves in 2004. Over the years, we have learned a lot about the best methods for cheese ripening, from both our cave practices and through fostering relationships with cheesemakers and affineurs around the globe.