• Home
  • Murray’s Cavemaster Stockinghall Reserve Blue

Murray’s Cavemaster Stockinghall Reserve Blue

$30.00/Lb


It’s the four leaf clover of the cheese world. Every so often, we cut open a wheel of our Stockinghall Cheddar and we’re met with a wonderful surprise… beautiful blue marbling! This blue mold originates in our natural rind room, and it only grows if the conditions are just right. When this phenomenon does happen, we are left with an amazingly complex cheese. There’s a sweetness that conjures memories of burnt caramel and dark cocoa. This is complemented by deep savory undertones that remind us of au jus and seared mushroom. This cheese has some serious length, and makes for a great beer cheese. Try pairing this one with an imperial stout and you won’t be disappointed.


Photos from Our Community


Just the Facts

Country
United States
Region
New York
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
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. 

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.