Murray's Cave Aged Reserve Greensward
- Animal Rennet
- Age: 6 Weeks
- Cow Milk
- by Murray's Cheese Caves
- United States
Bold and creamy, Murray’s Cave Aged Reserve Greensward captures the space between city and country, balancing competing flavors to create a cheese that is delicately pungent. That's thanks to Murray’s team of affineurs, who wash the wheels in cider and age them to perfection. The silky, oozing, spoonable paste combines tastes of mushrooms and brandied cherries with woodsy spruce notes. This award-winning cheese was originally created exclusively for Eleven Madison Park, and is now available to all. Serve with Murray's Sundried Cherries and Firehook Multigrain Flax Crackers.
* Hand-crafted at Jasper Hill Farm, Greensward starts its life destined to become a cheese called Harbison, but takes a distinct turn of its own in Murray’s Caves. * Rounds of fresh cow’s milk cheese are is bound with strips of spruce cambium, the layer of wood just beneath the bark of a tree, sourced from trees on the dairy’s woodlot. * This style of spruce wrapped cheese takes its cue from the Swiss cheese Vacherin Mont d’Or. * The wheels are rindless when they’re shipped to Murray’s, and they are soon set aside to rest in Murray’s Washed Rind Cave for at least three weeks. * During the aging process, the wheels are washed in a brine made from Virtue Hard Cider, giving the finished product its signature pale orange rind. * Originally commissioned by Eleven Madison Park as a part of their New York-centric menu in 2012, it was meant to evoke a 19th century outing in Central Park. * The cheese gets its name from the Greensward development plan which was created by famed landscape architect Frederick Law Olmsted and co-designer Calvert Vaux, whichand served as the blueprint for Central Park.
- 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.
Vintage port possesses extraordinary power, with deep fruit, spice, and chocolate notes. Full-bodied with integrated tannin. Tawny ports change flavor profile depending on their age, whether 10, 20, or 30 years old. It is a superb alternative to other dessert wines, such as Madeira or late harvest Riesling and Tokaj.