Murray's Cave Aged Reserve Camembertha 8oz
$20.00 / 8 oz Eachprice is $20.00 by 8 oz Each
- Pasteurized
- Animal Rennet
- Age: 3 Weeks
- Cow Milk
- by Murray's Cheese Caves
- United States
- ApproachableAdventurous
- SoftHard
Smooth and satisfying, Murray’s Cave Aged CamemBertha is the perfect blend of French tradition and New York terroir. We age select batches of Four Fat Fowl’s camembert-style cheese in our New York City cheese caves. The flavor is clean and milky (thanks to that high-quality Hudson Valley milk), with a pleasant vegetal funk that continues to emerge more as it matures. A dollop of Murray’s Strawberry Rhubarb Jam will create the perfect berries and cream bite.
“Four Fat Fowl is one of our favorite creameries to work with because of the care they put into their cheeses. You get all those sweet, lactic qualities of fresh milk.”
Pasteurized Cow Milk, Culture, Salt, Rennet
Allergens: Milk
- Camembertha is made by Four Fat Fowl, a family-owned Hudson Valley creamery that uses locally sourced milk to create handcrafted cheeses.
- Select batches of unaged Camembertha travel to Murray’s Cheese Caves in Long Island City, Queens, to be aged by our expert affineurs in our Bloomy Rind Cave.
- It ages for two weeks until the interior becomes smooth and luscious with a thin rind and lactic, milky flavors.
- The slightly funky notes you’d expect in camembert, like roasted brussels sprouts, will be more pronounced in more mature wheels.
- Camembertha is a bloomy rind cheese, named for the white mold that “blooms” on the rind, which is responsible for breaking down the interior and creating its silky texture.
- Camembert dates back to 1791, where it was first produced just outside of Paris, in Normandy, France.
- At Murray’s Cheese Caves in Queens, New York, our experts age and mature cheeses to perfection, creating unique products that are exclusive to Murray’s.
- We built our caves to enhance the quality of our products, as well as to honor the craft of cheesemakers across the globe. The practice of aging cheese, known in French as affinage, was relatively rare in the United States when we built our first set of caves in 2004.
- The cheeses that mature in our caves are crafted in a variety of ways, which are reflected on their labels, described below.
- Cave Aged Original cheeses are produced from a Murray’s original recipe—we have a hand in every step of the cheesemaking process.
- Cave Aged Reserve cheeses are made in collaboration with some of our favorite cheesemakers. They send us unaged wheels, and we use unique aging techniques to produce something completely new.
- Cave Aged Limited cheeses are born out of our constant innovation and experimentation, only available for a limited time.
- Cheeses in the Cave Aged category are aged in our caves with methods that replicate the treatment they would’ve received from their original producer. This category is largely populated by bloomy rind cheeses that don’t fare well in transport.
- Murray's operates four caves, designed to ensure that each cheese matures in its ideal environment—the Bloomy Rind Cave, Natural Rind Cave, Washed Rind Cave, and Alpine Cave.
- The temperature, humidity, and microbial activity in each cave are controlled and monitored with the greatest precision.
