Murray's Cave Aged Reserve Savage

$43.00 / Lbprice is $43.00 by Lb

Pasteurized
Animal Rennet
Age: 8 Months
Cow Milk
by Murray's Cheese Caves
United States

Approachable
Adventurous
Soft
Hard

Don’t let the name fool you—our Cave Aged Savage is an easygoing cheese with delightfully complex flavors. Savory roast beef and deep caramelized onion, with a slight lactic tang. It starts at family-owned von Trapp Farmstead in Vermont, where they’ve made this cheese for years. Now the unaged wheels come to Murray's; ten months and several brine washes in our Alpine Cave later, this smooth stunner is ready for melting, snacking, and devouring. Coax out the subtle milky sweetness with French Onion Confit.

“Savage from von Trapp has always been a favorite in our cheese case and much-missed when it went away. This version aged in our caves captures all the nuance that makes it so delicious—it's savory, it’s sweet, it’s tangy. Yum.”

Murray’s Cheesemonger – New York, NY

Cow's Milk, Culture, Rennet, Salt

Allergens: Milk

Savage has lived many lives, always with involvement from von Trapp Farmstead. We’re thrilled to release this latest incarnation aged in Murray’s Cheese Caves.
In Waitsfield, Vermont, von Trapp draws on three generations of dairy know-how to craft cheeses using high-quality, flavorful milk from cows with a diverse diet.
They make the green (unaged) wheels of Savage at their farm, which are then sent to our caves in Long Island City to be aged by our expert affineurs.
Savage is an Alpine-style cheese, based on the cheeses of the Alps. These are large wheels of firm, nutty cheese with a smooth, somewhat elastic interior that melts well.
The wheels spend 10 months in our Alpine Cave, where they’re washed in brine and aged until the flavors are complex and the texture is smooth and dense.
This cheese gets its name from Samuel S. Savage, the man who settled the von Trapp Farm in the 1700s.
Ideal for melting, it’s great incorporated into a quiche or frittata, or used to make a truly exceptional grilled cheese.

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.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.