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Murray’s Cavemaster Reserve Stockinghall Cheddar



Cow's milk, cheese cloth, and lard - such a simple combination, but when you combine it with Murray's dedication and passion for cheese, it becomes truly magical.

Murray's Stockinghall Cheddar is New York's newest Clothbound Cheddar, and it's the result of a year of experimentation.

After wheels, fresh from Cornell University, arrive at our cheese cave at a week and a half old, they're wrapped in cheese cloth, rubbed in lard, and allowed to sit and age. The cheese that emerges is both crumbly and fudgy.

Murray's first cheese - from milk to make to our counters - embodies meaty bacon and sour cream flavors to create a robust cheddar with a lingering pineapple scent. Each crumble deserves the sweet murmur of Merlot, or a sip of stout - so pour a glass and toast to Murray's first cheese!


Just the Facts

United States
New York
Milk Type
Rennet Type
12 Months

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.

    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Scotch Whiskey

    Scotch whisky is every bit as diverse, intricate, and nuanced as cheese, so it helps to know which whiskies go best with which cheeses. Unique and complex, the sweetness can enhance the caramel and toffee notes for which cheese is so beloved. 

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 an expert aboard whose sole purpose is to tend to the hundreds of cheeses lurking below the store. And every now and again, they'll create an entirely new cheese; either by washing, aging or coating, the result always impresses.