The Secrets of Aging Cheese: A Tour of Murray's Cheese Caves

Most of our favorite cheeses have one thing in the common: They tend to have some age. While some cheeses are best eaten the day they're made, others take time. And mold. And the right temperature and humidity. And a bat cave to linger in until they're ready to emerge fully formed. Here's what happens in those caves when the humans aren't watching.

Cave Aged Cheese

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Aging Cheese Caves At Murray's, NYC's Quintessential Cheese Shop — Snack Break

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Named for its recipe ratio—an 80:10:10 mix of cow’s milk, sheep’s milk, and goat’s milk—this award-wining Murray’s Cavemaster Original washed rind

Murray's Cave Aged Original 80:10:10 | Murray's Cheese

Serious Cheese: What's the Deal with Raw Milk Cheese?

Serious Cheese: What's the Deal with Raw Milk Cheese?