
What happens in our Murray’s Caves in Long Island City is true cheese magic. Affinage, or the cheese aging process, is a meticulous science that often produces delicious and surprising results, and the members of our Caves Team are engineers in creating brand new cheeses and remixes of old favorites. Our line of Cave Aged releases takes traditional cheeses from makers you know and love, and ages them in our state-of-the-art affinage system to bring out new flavors and textures without any additives, flavoring, or special experimentation.
The result? Releases like the new Cave Aged Tarentaise Reserve, a two-year version of Spring Brook Farm’s award-winning Tarentaise. Modeled after the French cheese Abondance, Tarentaise is beloved for being firm and slightly crunchy, with gentle notes of spice and a bright sweetness reminiscent of pineapple. We sat down with Head Cavemaster PJ to get the inside scoop on how the aging process turned this classic into a brand new selection.
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