Murray’s Year In Review: Our Top Ten Cheeses

2019 has been a whirlwind in the world of cheese, from surprise championship wins, including our own Stockinghall cheddar receiving the ACS Best of Show, to saying goodbye to some of our favorite producers. As the new year (and the new decade!) approaches, we’re taking a look back at what our Murray’s customers dubbed their favorite delicious picks of the past twelve months.

1.Vacherin Mont D’Or

Extremely rare and highly seasonal, this oozing, woodsy round of savory, buttery bliss hails from Switzerland on the border of France near the mountain D’Or. Traditionally made with the winter milk of the same cows that produce Gruyere in the summer, this cheese is only available from October until April, making it all the more precious.

2. Murray’s Parmigiano Reggiano

Hand-selected by our Murray’s experts, our 80-pound wheels of D.O.P.-regulated Parm are lovingly aged for a full 24 months to develop into the crunchy, nutty, caramel-like Italian table cheese that you know and love. With clusters of sweet tyrosine crystals and a gently salty finish, there’s a reason our Parmigiano remains a classic.

3. Epoisses

Funky, French, and fabulous, this bold and bacon-y round is a little wooden box stuffed with a creamy surprise. Intensely savory, with notes of roasted meat and broth, it’s a silky and spoonable cow’s milk treat that hails from the Burgundy region, and pairs perfectly with wines of the same origins and a chunk of fresh bread for dipping.

4. Murray’s Burrata

It’s no surprise that Mozzarella’s cool, creamy sibling made the top ten list. Beloved by just about every cheese lover and foodie alike, this ball of milky stracciatella and cream is filled with rich, refreshing ribbons of cheese–put this little coin purse of pure bliss atop a bowl of mac and cheese or pasta and slice it open for immediate satisfaction.

5. Murray’s Cave Aged Gruyère

You probably know it from its smooth elasticity and melt-in-your-mouth buttery profile, which is why this Alpine treat has been a beloved cheese since the 13th century. With notes of caramel, hazelnuts, and brown butter, this Swiss stunner is carefully selected by Murray’s experts and aged in our own caves until it reaches its peak at twelve months of maturation.

6. Murray’s Cavemaster Reserve Greensward

Spruce-wrapped and silky, this Murray’s creation is a true New York beauty. With an intensely creamy paste that’s made for dipping, this woodsy cheese has complex savory notes of bacon, fresh pine, and roasted nuts. Washed with local cider and aged in our own cheese caves, Greensward delivers a serious taste of place.

7. Brillat Savarin

Named for the famous French gastronome, this decadent triple creme is insanely decadent and bursting with a whopping 75% butterfat. Luxurious, rich, and brightly lactic, it’s a blend of earthy mushroom savor and sweet buttercream brilliance, with just a hint of tangy goodness. Dense and fluffy, this absurdly delectable round has certainly earned it’s place on the list of fan favorites.

8. Tete De Moine

Shave it down into sweet cheese flowers or serve it up straight, any way you slice it, this delightful hard round of Swiss cheese is a standout selection. Intense and fruity, Tete de Moine is typically seen on a girolle machine, designed by medieval monks to shave away layers of what they dubbed the “monk’s head” cheese to create decorative florettes that still look and taste incredible on a modern-day cheese board.

9. Cypress Grove Humboldt Fog

Developed as a nod to the famous French cheese Morbier, Humboldt Fog is perhaps the most recognizable American original cheese. With a velvety, fudgy texture and oozing creamline, it’s known for the line of dark ash that runs through it, as well as its signature tang and refreshing minerality that can be attributed to the local goat’s milk sourced near Cypress Grove’s Northern California creamery.

10. Murray’s 1 Year Manchego

Manchego is pretty much synonymous with Spain, and with good reason. Protected by local ordinances, this age-old traditional recipe features 100% milk from Manchega sheep, which lends it a rich nuttiness and mild gaminess, with a firm yet crumbly texture that makes for ideal snacking–try grating it over pasta or vegetables as a savory alternative to classic Parmigiano.


While these cheeses may have been our customers’ top ten favorites, we’re still in love with all the tasty selections at Murray’s–head on over to our cheese hub to grab your personal winners of the year.

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