Murray's Cavemaster Reserve 2 Year Annelies
Annelies is one of our flagship Cavemaster cheeses, an Alpine wheel that's made in Switzerland by Walter Raas and aged in our caves for 9-12 months to coax out sweet flavors of roasted hazelnuts, vibrant alpine grasses, lush butterscotch, and undertones of cocoa. Its profile is so deep and nuanced that our Caves team decided to reserve some wheels to see what happens to Annelies when it keeps aging. The answer is right here in our new 2 Year Annelies: its flavor becomes even richer and fuller, with a paste that's almost fudgy and generously flecked with those ever-wonderful tyrosine crystals.
What exactly happens during those extra 15 months in our caves? Exactly what happens with our original Annelies: we wash it and flip it regularly, carefully tending to its conditions to keep it happy. The longer it spends in the cave, the more it develops in flavor and texture. Simply put, if you like Annelies, you'll love 2 Year Annelies. If you love Annelies, well then 2 Year Annelies might just make you faint with joy.
Photos from Our Community
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.
Farmhouse Ales & SoursFarmhouse, Saison, Bière de Garde, Lambic, Sour Beer
Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.
Sparkling WineChampagne, Cava, Prosecco, anything with bubbles!
Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.