Murray's Cavemaster Reserve Greensward 10 oz
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
CiderBrie 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.
Lagers and KolschLager, 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 StoutsPorter, 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.
Murray’s Monger of the Month: Robert Broyles, Grand Central Manager
There are so many great, knowledgeable people who work at Murray’s that we wanted to highlight some of them and ask some cheese-centric questions! First up, meet Robert, our Manager at the Murray’s Cheese in Grand Central Market. Where are you originally from? Coral Springs, Florida (just outside of Ft. Lauderdale). How did you first …
2017: A Year in Cheese
The final days of 2017 have us in a reflective mood here at Murray’s. As we cement our resolutions and look forward to sharing our plans with you for the coming year, we are also taking stock of the last 12 months. We hit some major milestones this year, and we sold a lot of …
Victory Never Tasted So Cheesy!
It’s official! Murray’s cheeses are winners, simple as that. Murray’s, in collaboration with some of the country’s best cheese makers, is proud to take home even more recognition for our original creations! This week, four of our Cavemaster Reserve cheeses took home awards at the annual United States Championship Cheese Contest held in Green Bay, …