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Murray's Cave Aged Limited Extra Aged Stockinghall

Murrays Cave Aged Reserve Extra Aged Stockinghall cheese
Murray's Cave Aged Limited Extra Aged Stockinghall
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  • Pasteurized
  • Microbial Rennet
  • Age: 16 Months
  • Cow Milk
  • by Murray's Cheese Caves
  • Approachable
  • Soft

Like fine wine, some cheeses get better with age, and our Cave Aged Limited Extra Aged Stockinghall is no exception. Typically aged for 10 months in our caves, we decided to give these wheels of Stockinghall, a Murray’s original cheddar creation, an extra six months to mature into a crunchy, umami blend of bright fruit and mouthwatering minerality. Slightly firmer in texture than the original, it's super snackable beside Murray's Sopressata Salami and Raincoast Crisps Cranberry Hazelnut Crisps.

"Something magical happens to Stockinghall when we extra age it. Every element of its flavor is enhanced, from the fruity notes to the umami. I love to serve it before dinner with dried cherries and Effie's Oatcakes."
Murray's Events – New York, NY
  • This extra-aged wheel has a snackable profile that combines notes of bright mustard, savory mushrooms, and a hint of strawberries.
  • This cheese begins with a wheel of Murray’s Original Stockinghall, created in collaboration with Cornell University and made with milk from Old Chatham Creamery.
  • After wheels arrive at our caves at a week and a half old, they're wrapped in cheese cloth, rubbed in lard, and allowed to sit and age.
  • Make a perfect snack with Extra Aged Stockinghall, crisp apples, and a drizzle of honey.
  • 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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