20 Years Of Murray's Cheese Caves

Since 2004, Murray's Cheese Caves have served as our space for cheese artistry and imagination, as we age one-of-a-kind wheels right here in New York City.

We invite you to discover what's uniquely delicious about our caves. The four distinct aging environments and the amazing cheeses crafted inside. The skilled affineurs who have a hand in every single wheel and the principles that guide their work. Let's dig in...

Cave Aged Limited Umbra

Like day and night, this duo of creamy cheeses is a study in contrast.

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Tradition

In aging cheeses using time-honored techniques, we honor the centuries-old art of affinage. Like for classic Valençay, which arrives unaged from the Loire Valley to our caves, where we ash and age it as the French would.

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Expertise

Our affineurs’ decades of experience in the science of cheese come to life across our four caves. Take Stockinghall, for example, an original clothbound cheddar that our experts helped develop from recipe to affinage.

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Collaboration

We team up with the world’s best makers to create something unique with their incredible cheeses. Like Annelies, a transcontinental wheel that starts with renowned Swiss maker Walter Räss and ends in our Alpine Cave.

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Innovation

In the caves, our cheese imaginations run wild as we test out-of-the-box flavors and techniques. We didn't hold back in developing Greensward, a cider-washed round that had to be special enough to serve at Eleven Madison Park.

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Inside the Caves

Our four unique caves are carefully calibrated to specific temperatures and humidity levels to produce different cheese styles: large Alpine-style wheels, delicate bloomy rinds, funky washed rinds, and earthy natural rinds.