A while back, I went inside the caves. Murray’s Cheese has four caves, not counting the one in New York City underneath their original store. Each cave, a different temperature and humidity; each cheese blossoming instinctually as time’s inertia schedules ripening arrival times. All aboard!

Fascinating? I was like a school kid on a field trip! So much to learn. So much to take in. Bloomy rind, crystals, cavemaster, washed rind, nutty, peak ripeness, creamline, affinage? Stagionato!?!

I learned a lot going through those caves and I believe I brought back a nice sampling. Standouts? The Young Goat Gouda. Double & Triple Cream Bries. Blues. Cheddars. Ask me. I can help you pair up different cheese. And cheese with other things: jams, honeys, olives, fruit, charcuterie… Let’s have some fun. Let’s put some things together. As you can see, we’ve been playing around.