Murray's Cave Aged Limited Triple Crème de Cocoa
- Pasteurized
- Animal Rennet
- Age: 2 Weeks
- Cow Milk
- United States
- ApproachableAdventurous
- SoftHard
Rich chocolate and creamy cheese. Together at last in one indulgent bite. Murray’s affineurs play matchmaker in our caves, uniting these two delicacies in limited-edition Triple Crème de Cocoa. Four Fat Fowl’s St. Stephen—with its notes of fresh salted butter and cream—ages around a layer of milk chocolate. It’s a date night-ready wheel that’s sweet, savory, and better than any box of bonbons. Choose romance, and serve with Pistachio Cream Spread, Effie’s Oatcakes, and fresh berries.
“Perfect for Valentine's (and Galentine's) Day! I like to add Black Cherry Confit for a bite that’s like a savory ice cream sundae.”
Allergens: Milk
- Triple Crème de Cocoa starts with unaged St. Stephen from Four Fat Fowl in the Hudson Valley, a buttery triple-crème cheese.
- Our caves team cuts each wheel in half horizontally and spreads a thin layer of melted chocolate across one of the halves before topping with the other half.
- The filled wheels are aged in our Bloomy Rind Cave for two weeks, where they develop their downy white rind and silky interior paste.
- During aging, the chocolate ages into a crisp, textured layer in the center of the dense, creamy cheese. It’s also finished with chocolate shavings.
- The chocolate we use is 45-48% cacao, just a notch above the traditional 30% for milk chocolate.
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.
