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  • Murray's Cavemaster Reserve Greensward 10 oz

Murray's Cavemaster Reserve Greensward 10 oz

$27.00/Each


Back in 2011, Murray's and the Cellars at Jasper Hill embarked on a top secret mission to create an exclusive cheese for Eleven Madison Park's "Iconic New York" menu. The result was this spectacular pasteurized cow's milk cheese that the American Cheese Society has crowned as the best washed-rind cheese in the country...and Murray's is the only place you can get it!

Greensward is big and bacony, with a spoonably silky texture. To keep the cheese from oozing, we wrap it in a tidy spruce jacket, which gives the wheel the foresty flavors of resin. Once it's spruced up, Greensward is washed with lees from Eden Cidery and aged in our New York City cheese caves.

Why the name Greensward? Before Central Park became an oasis of greenery within the concrete jungle of New York City, it was referred to as the Greensward Plan, an innovative vision that distilled aesthetic balance from lush landscape and urban development. Greensward was the code word for a harmonious, scenic place that was free to all citizens. We created this cheese to have a similar effect on the palate: like an amble through the Sheep Meadow, it's a portal to immediate pastoral bliss.


Just the Facts

Country
United States
Region
New York
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
1 month
Weight
10 oz

Pour a glass of...
  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.


    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.


  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
    Pair with: A mild, creamy blue like Cambozola Black.

The hands that wash the cheese may change, but the title remains the same: Cavemaster. Since the inception of the caves beneath Bleecker Street at Murray's, we've had a team of experts aboard whose sole purpose is to tend to the hundreds of cheeses we age ourselves. And every now and again, they'll create an entirely new cheese like Greensward that becomes part of our Cavemaster Reserve series.