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Murray's Cave Aged Limited Double Doe

Murray's Cave Aged Limited Double Doe
Murray's Cave Aged Limited Double Doe
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  • Pasteurized
  • Animal Rennet
  • Age: 3-4 months
  • Goat Milk
  • Sheep Milk
  • by Murray's Cheese Caves
  • United States
  • Approachable
  • Soft

Double Doe proves that two is better than one. First, two milks—a careful blend of rich sheep’s milk and bright goat’s milk. Then, the collaboration between two cheese-obsessed minds—the Farm at Doe Run crafts the wheels from their fresh milk, and Murray’s ages them in our caves with a weekly wash in mead. The result is a snackable, savory, semi-firm cheese with a flavor like winter stew. Balance the notes of roasted meat and root vegetable with a sweet dollop of Murray’s Wild Blueberry Preserves.

“Double Doe is the quintessential table cheese. Forget butter on your next rustic slice of bread, this cheese is the perfect mate for a warm sourdough.”
Murray’s Cheese Caves – New York, NY
Milk, Salt, Rennet, Cultures
  • The Farm at Doe Run is a farmstead creamery in Chester County, Pennsylvania, and one of the few American farms that milks cows, goats, and sheep.
  • When they had extra milk to spare, they worked with Murray’s on the idea for this washed rind, mixed milk cheese.
  • The Farm at Doe Run sends green (unaged) wheels to Murray’s Cheese Caves, where our affineurs wash them in Danish mead weekly and age them for three to four months.
  • That length of aging results in a semi-firm wheel with a springy texture and pudgy look.
  • The regular washing in mead creates a deep orange-tinged rind (the signature of a washed rind cheese), as well as that meaty flavor.
  • To bring some savory-sweet balance to this cheese, just add slices of Tanara Culatta and a smear of V Smiley Strawberry Italian Plum Rosewater Jam.
  • 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.

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