Murray's Cave Aged Reserve Project X
$26.00 / Lbprice is $26.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 4 Months
- Cow Milk
- by Murray's Cheese Caves
- United States
- ApproachableAdventurous
- SoftHard
The newest version of our Cave Aged experiment has evolved into a unique treat. Project X draws on influences and ingredients from across the globe; Italian mountain cheese by way of Wisconsin. Roelli Cheese Haus makes wheels just for us. In our caves, we coat them in Italian fennel pollen and bathe them in Alsatian gewurztraminer. The cheese is smooth and snackable, nutty with a slight tang and herbaceous notes at the rind. Try it with a drizzle of honey, some salami, and a glass of white wine.
“This is the dark horse candidate for my favorite Murray's Caves cheese. It's not as eye-catching as the bloomies, not as nose-catching as Greensward, and not as bold as Stockinghall Cheddar. But its flavor profile is so reliably on point and easy to pair, that I can almost always work it into a cheese plate or a beverage class and make a great impression. Try it with a small dollop of cider jelly and a Saison.”
ACS 2017- 3rd Place
Cow's Milk, Salt, Rennet, Cultures
Allergens: Milk
- True to its name, Project X is an evolving experiment in our caves. Our newest version starts at Roelli Cheese Haus in Wisconsin.
- The base cheese from Roelli is a cow’s milk tomme reminiscent of the rugged mountain cheeses from Northern Italy.
- In our caves, we put our own spin on the European classic during the aging process. The wheels are coated with fennel pollen and washed with a gewurztraminer.
- The cheese is aged for four months in our Alpine Cave.
- The result is a smooth and snackable cheese perfect for melting in pasta, enjoying on a cheese board, or pairing with a glass of white wine.
- The name “Project X” was used internally at Murray’s to talk about new Cave Aged products before they launched.
- The name stuck for this cheese, and the working title cemented its place as the cheese’s proper name when it won third place in its category at the 2017 American Cheese Society competition.
- 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.
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