Murray's Cave Aged Limited Quicke Hearts Cheddar: Lemon Pepper Sumac & Ramps
- Pasteurized
- Animal Rennet
- Age: 1 Year
- Cow Milk
- by Murray's Cheese Caves
- England
- ApproachableAdventurous
- SoftHard
New, limited-edition seasonal flavors! What happens when you combine English cheese tradition, Burlap & Barrel spices, and the creativity of Murray’s Caves? It’s Quicke Hearts Cheddar. The duo starts with Quicke’s Mature Cheddar—impeccably crafted with a deep umami and rich sour cream tang. The cores of these giant truckles of aged cheddar arrive at our caves, where half the mini wheels are rubbed with garlicky, oniony wild ramps, half with bright, citrusy sumac lemon pepper. It’s a bold, unique, and snackable pair, ready to light up your palate.
“This project was born out of a desire to upcycle a small bit of cheese and create something delicious. It’s not every day you get to think outside the box and flavor one of the most prestigious traditional cheddars in the world!”
Allergens: Milk
- Quicke Hearts Cheddar starts in Devon, England. On a sprawling family estate, Quicke’s crafts traditional, heritage cheddar from the high-quality milk of their grass-fed cows.
- They age the large truckles for 12 months in their cheese caves until perfectly crumbly, savory, and tangy.
- Here’s where Murray’s comes in: to be able to slice exact-weight wedges for their customers, Quicke’s removes a core center cylinder from each giant wheel.
- To make use of this byproduct, we work with Quicke’s to have these cores (or “hearts”) cut into mini truckles and sent to Murray’s Cheese Caves to be transformed.
- Our caves team rubs the mini truckles in butter, coats them in unique spices from Burlap & Barrel, and leaves them to age for two weeks until the spiced, flavor-infused rind is perfectly formed.
- Burlap & Barrel sources their high-quality (often single-origin) spices directly from farmers and foragers around the world.
- Half are rubbed with wild ramps from the Adirondacks, dried at low temperatures and ground into flakes, preserving that fresh springtime flavor. Expect notes of green garlic and caramelized onion.
- The others are rubbed with lemon pepper sumac, a creative blend of sumac, lemon powder, black peppercorn, sea salt, and garlic. It’s equal parts bright, citrusy, and peppery.
- Each little wheel is a one-of-a-kind flavor experience. The ramps create a flavor almost like sour cream and onion potato chips, while the sumac lemon pepper brings out the tang of the cheddar.
- 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.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
