Murray's Cave Aged Reserve Greensward 10 oz
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, sprucy 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.
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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.
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 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.
Since the inception of the Caves at Murray’s Cheese, our expert Cavemasters have aged and produced the best cheeses in our very own center for affinage in NYC. Our Cavemaster Reserve selection is a line of premium, unique cheeses that come straight from one of our four caves. Our Washed Rind Cave is home to a variety of our most famous Cavemaster editions, like Greensward and Cornelia.
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 …
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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, …