Murray's Cave Aged Reserve Annelies

$40.00 / Lbprice is $40.00 by Lb

Raw
Animal Rennet
Age: 10-12 Months
Cow Milk
by Murray's Cheese Caves
Switzerland

Approachable
Adventurous
Soft
Hard

Exclusive to Murray’s, this sweet and oniony Alpine originates in Switzerland’s Toggenburg Valley. Murray’s Cave Aged Reserve Annelies spends its first three months aging under the care of renowned cheesemaker Walter Räss before maturing for 8-9 months in Murray’s Cheese Caves. This transcontinental process brings out notes of roasted hazelnuts and savory onions, complete with undertones of cocoa and butterscotch. Try pairing it with a crisp Grüner Veltliner or a Pinot Noir and serving on a cheese plate alongside Murray’s Prosciutto di Parma and Pralus Chocolate Tablette Papouasie.

“I first tried Annelies after spending a day watching Murray’s affineurs in action, caring for the cheese. Expecting a typical Alpine flavor, I was surprised by how complex it was—with a hint of chocolate chip cookie dough. You can't get a much better pair than Annelies with a cornichon.”

Murray’s Sales – New York, NY

Unpasteurized Cow's Milk, Salt, Starter Culture, Rennet

Allergens: Milk

After years spent mastering the production of Northeast Switzerland’s signature Appenzeller, Walter Räss set out to make his own cheese–including the world-renowned Chällerhocker.
For over thirty years, Räss and his wife Annelies (the cheese’s namesake) have dedicated themselves to creating flavorful, creamy Alpine cheeses. Annelies is crafted from young wheels of raw cow’s milk. It was originally intended to be aged for 3 months and sold just to his local villagers before Räss entered into his exclusive partnership with Murray’s.
During the production process, cream is added to the raw milk, giving it a velvet, rich consistency that’s perfect for melting on a burger and topping with caramelized onions.

At Murray’s Cheese Caves in Queens, New York, our experts age and mature cheeses to perfection, creating unique products that are exclusive to Murray’s.
We built our caves to enhance the quality of our products, as well as to honor the craft of cheesemakers across the globe. The practice of aging cheese, known in French as affinage, was relatively rare in the United States when we built our first set of caves in 2004.
The cheeses that mature in our caves are crafted in a variety of ways, which are reflected on their labels, described below.
Cave Aged Original cheeses are produced from a Murray’s original recipe—we have a hand in every step of the cheesemaking process.
Cave Aged Reserve cheeses are made in collaboration with some of our favorite cheesemakers. They send us unaged wheels, and we use unique aging techniques to produce something completely new.
Cave Aged Limited cheeses are born out of our constant innovation and experimentation, only available for a limited time.
Cheeses in the Cave Aged category are aged in our caves with methods that replicate the treatment they would’ve received from their original producer. This category is largely populated by bloomy rind cheeses that don’t fare well in transport.
Murray's operates four caves, designed to ensure that each cheese matures in its ideal environment—the Bloomy Rind Cave, Natural Rind Cave, Washed Rind Cave, and Alpine Cave.
The temperature, humidity, and microbial activity in each cave are controlled and monitored with the greatest precision.