What Is Cave Aged Cheese? Inside Murray’s NYC Caves

At Murray’s, that transformation happens right here in New York City. In our four cheese caves, a team of talented affineurs (that’s the term for expert cheese agers) takes unmatured wheels from top creameries and turns them into original creations—Murray’s Cave Aged cheeses, available exclusively at Murray’s.

Cave aged cheese is simply cheese aged in caves—but not just any caves. Historically, natural stone caves offered the cool, humid conditions that cheese needs to mature slowly and evenly. Today, modern cheese caves replicate (and refine) those conditions with precision, allowing affineurs to guide each wheel toward its fullest potential.

Why age cheese in caves? Because environment shapes character. The right balance of moisture and airflow encourages rinds to bloom, blues to vein, and flavors to deepen. A firm wheel might evolve from mild and milky to nutty and caramelized. A blue cheese aged in caves can develop rich, earthy depth with a balanced, savory bite. In short, caves don’t just store cheese—they transform it.

Think of the cave as a finishing school for cheese. Inside, our affineurs flip, brush, wash, and gently handle each wheel by hand. Some cheeses are wrapped in spruce bark to impart woodsy nuance. Others are washed in beer or brine to encourage savory, aromatic rinds. Still others are left to age with minimal intervention, allowing natural rinds to form and flavors to concentrate.

Each of our four caves is calibrated for a different style of cave aged cheeses. Large Alpine-style wheels—think cave aged gruyere cheese—develop toasted nut notes and a supple, sliceable texture. Delicate bloomy rinds soften into cloud-like interiors. Washed rinds become savory and complex. Natural rinds grow earthy and rustic. Every wheel is flipped, washed, or patted with intention, honoring the tradition of cheese made in caves while allowing for thoughtful experimentation.

How Long Does It Take Cheese to Age in Caves?

The answer depends on the cheese. Some wheels spend just a few weeks in the cave, developing a tender rind and subtle complexity. Others rest for months—or even more than a year—gaining crystalline crunch, concentrated savoriness, and layered depth.

Take our Murray’s Cave Aged Original Stockinghall Cheddar, a cave aged cheddar cheese that becomes deeply savory and satisfyingly crumbly over time. Or Murray’s Cave Aged Reserve Barnstorm Blue, a cave aged blue cheese that balances bold veining with buttery richness. Patience isn’t just a virtue in cave aging—it’s an ingredient.

Ready to taste the difference? Explore our full Cave Aged Cheese Collection to discover exclusive wheels crafted in our NYC caves.

You’ll find cheeses like Murray’s Cave Aged Original Buttermilk Basque, bright and tangy with a nutty richness, and Murray’s Cave Aged Reserve Greensward, savory and herbaceous with beautifully balanced depth and a luscious center. Murray’s Cave Aged Reserve Cornelia is a buttery, snackable cow’s milk cheese made in collaboration with Point Reyes Farmstead Creamery, and Murray’s Cave Aged Reserve Annelies from Switzerland’s Toggenburg Valley showcase the nuanced complexity that only comes from careful aging in caves.

Whether you’re building a spring cheese board, searching for a standout seasonal gift, or simply exploring what cave aged means, these cheeses deliver complexity you can taste.

These cheeses are transformed by environment, expertise, and time. It’s tradition meeting experimentation. It’s hands-on care from affineurs who treat every wheel as both a craft and a calling.

At Murray’s, cave aged cheeses aren’t just aged—they’re perfected.

If you’d like to experience them in person, visit us at one of our shops, or shop for our cave aged cheeses online.