By:Tess McNamara
The crew in the caves have been working hard over the last few weeks to get our favorite fall friend, Little Big Apple back on the counter. Read on to check out how it, and a few more varieties are maturing in the caves!
Little Big Apple: So what if we start our morning with a nip of apple brandy and a Champlain Valley Triple Crème? Don’t judge. As of late we’re pumping out, Little Big Apple, a fall special that begins with a triple crème from Vermont, that we then wrap tenderly in brandy soaked apple leaves plucked from the trees in Warwick, NY. Many thanks to a team of leaf picking warriors from Murray’s that devoted an entire Saturday to the cause. Get ready for this little bundle of butter and citrusy booze to knock you into fall.
Abbaye de Belloc: Another Basque sheep’s milk cheese that lurks in the shadows of its counterparts in the Alpine cave, but we’re here to tell you it might be a little smaller in format, and look different with its rattlesnake skin grey/yellow/brown combination rind, but it’s really top notch in flavor. Make a cut to discover a rich, creamy, grassy, butter laden paste. The caramelized finish will keep you coming back for more.
Isle of Mull: The finish line is in sight for this drum of clothbound cheddar from Scotland. Get it before it doesn’t show up on our counters again for some time. If you’re a fan of horseradish and bitter dandelion greens together with sour cream pockets, this is your animal.
Torus: Softer and more doughy than usual, Torus is a little bit more delicate in texture but consistently bright, tangy, and yeasty in flavor. Our favorite lemony ring, if you will. Add some honey, or feel free to spread this temperamental donut on crostini with a savory counterpart to see what the runny creamline will do.