Murray's Cavemaster Original Stockinghall Cheddar
BEST OF SHOW AT ACS 2019!
Within our Cavemaster collection, Stockinghall truly stands out. This award-winning cheddar, named ACS 2019’s Best of Show, is Murray’s first cheese developed from original recipe through the cave aging process. In 2014, our team coordinated with a dairy scientist from Cornell on the idea of developing an original cheese recipe. After a lot of trial and error, we struck gold--using milk from Old Chatham Creamery, we created the clothbound cheddar we know as Stockinghall.
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!
Try our new CaveMaster Labs Butterhall and CaveMaster Reserve Extra Aged Stockinghall.
Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at email@example.com at least 72 hours prior to your desired ship date.
Photos from Our Community
Just the Facts
ChardonnayThis 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.
MerlotA 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.
Scotch WhiskeyScotch 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.
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 Natural Rind Cave is home to some classic Cavemaster expressions, such as Hollander and our Stockinghall Cheddar.
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 …
Cider and Cheese, Please!
You’ve known since childhood that “an Apple a day keeps the doctor away…” but now that you’re all grown up, you may have also discovered that when pressed for juice and allowed to ferment and age, apples can become just what the doctor ordered! We’re talking, of course, about cider, that underappreciated cousin of beer …
Edible Manhattan Loves Ezra!
The food world is buzzing about New York’s favorite cheese shop’s first-ever foray into cheesemaking! One of our go-to outlets for foodie news, Edible Manhattan, wrote a great article about Ezra, the clothbound cheddar created entirely by Murray’s Cheese. Give it a read and then try Ezra for yourself!