Murray's Cave Aged Limited Blazing Bertha 8 oz

$16.00 / 8 oz Eachprice is $16.00 by 8 oz Each

Pasteurized
Animal Rennet
Age: 3 Weeks
Cow Milk
by Murray's Cheese Caves
United States

Approachable
Adventurous
Soft
Hard

Hot sauce-coated camembert might make traditionalists cringe... until they take a bite. Blazing Bertha is a two-tone cheese for true spice lovers from Murray’s Cheese Caves. This limited release is crafted in collaboration with Four Fat Fowl (makers of rich CamemBertha) and Queen Majesty Hot Sauce. Half is painted with Coffee Habanero, bright and fruity; half with Cocoa Ghost, deep and roasty. It’s fiery, eye-catching, and ready to light up your palate, alongside chorizo and crackers.

“This is not your generic spicy cheese. It actually tastes like really good hot sauce (because we use really good hot sauce to make it!). Somehow the complex chile spice doesn’t overwhelm the creamy cheese. It’s magical.”

Murray’s Cheesemonger – New York, NY

Pasteurized Cow Milk, Cultures, Salt, Rennet, Queen Majesty Cocoa Ghost hot sauce (White vinegar, pineapple juice, ghost peppers, habanero peppers, sweet onions, ginger, garlic, dried plums, jet black cocoa, chipotle pepper, pasilla pepper, extra virgin olive oil, salt & spices), Queen Majesty Red Habanero & Black Coffee hot sauce (Coffee-infused white vinegar, red bell peppers, red habanero peppers, sweet onions, garlic, ginger, extra virgin olive oil, salt & spices)

Allergens: Milk

The idea for a hot sauce-coated cheese originally came from one of our cave interns. After much R&D trying different base cheeses and hot sauces, Blazing Bertha came to life.
The base cheese, CamemBertha, is made by Four Fat Fowl, a family-owned Hudson Valley creamery that uses locally sourced milk to create handcrafted cheeses.
CamemBertha has a pure, milky flavor that’s the perfect canvas for hot sauce.
The unaged wheels arrive at our caves, where we paint them with two different hot sauces from Queen Majesty. They age for three weeks, then get another coating of hot sauce, followed by one more week of aging.
Queen Majesty has made small-batch, standout, complex hot sauces in Queens, New York, since 2013.
The reddish-orange half is painted with Coffee Habanero hot sauce (featured on season 3 of Hot Ones), with a bright, fruity, and truly spicy chile flavor thanks to red habaneros. It’s balanced with garlic, ginger, onion, and a bit of black coffee.
Cocoa Ghost (the brown half) is deeper, smokier, and even hotter. Queen Majesty makes this hot sauce with a blend of chipotle and ghost peppers, plus black cocoa and pineapple.
The resulting cheese has a unique hot sauce flavor. It's truly spicy at the rind, tempered by the creaminess of the cheese’s interior—like the cool glass of milk you reach for when you have a mouth full of spice.

At Murray’s Cheese Caves in Queens, New York, our experts age and mature cheeses to perfection, creating unique products that are exclusive to Murray’s.
We built our caves to enhance the quality of our products, as well as to honor the craft of cheesemakers across the globe. The practice of aging cheese, known in French as affinage, was relatively rare in the United States when we built our first set of caves in 2004.
The cheeses that mature in our caves are crafted in a variety of ways, which are reflected on their labels, described below.
Cave Aged Original cheeses are produced from a Murray’s original recipe—we have a hand in every step of the cheesemaking process.
Cave Aged Reserve cheeses are made in collaboration with some of our favorite cheesemakers. They send us unaged wheels, and we use unique aging techniques to produce something completely new.
Cave Aged Limited cheeses are born out of our constant innovation and experimentation, only available for a limited time.
Cheeses in the Cave Aged category are aged in our caves with methods that replicate the treatment they would’ve received from their original producer. This category is largely populated by bloomy rind cheeses that don’t fare well in transport.
Murray's operates four caves, designed to ensure that each cheese matures in its ideal environment—the Bloomy Rind Cave, Natural Rind Cave, Washed Rind Cave, and Alpine Cave.
The temperature, humidity, and microbial activity in each cave are controlled and monitored with the greatest precision.