Murray's Cheese Debuts Exclusive Cave Aged Collection at Mariano's

Murray’s NYC state-of-the-art cheese caves are where their expert team ages and ripens cheeses – a process known as affinage. Starting with unmatured wheels sourced from the world’s best creameries, the caves team uses time-honored techniques to develop the taste, texture and rind of each cheese in the ideal temperature and humidity setting. 

Recognized by multiple industry awards over the past decade, Murray’s Cave Aged assortment represents the pinnacle of cheese artistry, imagination and technique "Our cheese caves allow us to experiment with flavor and be endlessly curious about cheese, and we are thrilled to bring exclusive new offerings to cheese lovers at Mariano’s,” says Nick Tranchina, President of Murray’s Cheese. “With cheeses crafted by some of the finest cheesemakers in the U.S. and finished by our dedicated team, we hope to introduce customers to their new favorite cheese.” 

The initial launch of Murray’s Cave Aged cheese line in Mariano’s includes: 

• Murray’s Cave Aged Reserve Cornelia, a buttery cow’s milk wheel with rich, toasty notes. 
• Murray’s Cave Aged Reserve Barnstorm Blue, a unique raw milk washed rind blue that’s crumbly, salty and bold. 
• Murray’s Cave Aged Reserve Hudson Flower, an herb and flower-coated wheel with a cheesecake-like texture.  
• Murray’s Cave Aged Mini Greensward, a spruce-wrapped wheel washed in cider for a woodsy flavor and luscious texture.
• Murray’s Cave Aged Original Stockinghall Cheddar, a clothbound cheddar named Best Cheddar and Best American Cheese at the World Cheese Awards. 
• Murray’s Cave Aged Reserve Carpenter’s Wheel, a sweet and nutty Alpine-style goat cheese with a decorative rind. 
• Murray’s Cave Aged Reserve Project X, a tangy fennel pollen-coated cheese washed in white wine, arriving in May. 

Murray’s award-winning affineur Josh Windsor will visit select Chicagoland Mariano’s locations for special cheese sampling events, offering customers the chance to meet the expert behind the cheeses and learn how to best enjoy them. Windsor will be on hand to introduce the cheeses, share insights into the craft of affinage, and guide shoppers through tastings.

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