Murray's Cave Aged Limited Cobblestone
- Pasteurized
- Animal Rennet
- Age: 2 Weeks
- Cow Milk
- by Murray's Cheese Caves
- United States
- ApproachableAdventurous
- SoftHard
Cobblestone is a wine-infused cheese as chic as the West Village streets that inspired it—Sarah Jessica Parker’s New York spirit captured in one bright, creamy round. In our caves, we blend fresh cheese with Invivo X, SJP Sauvignon Blanc and age it to form a delicate wrinkled rind. This soft cheese will be the star of your next spread, with the wine’s radiant notes of lime and passion fruit shining through. Accessorize with citrus: a bowl of San Giuliano Lemon Marmalade and Short Creek Farm Kosho Salame.
“Learning about the cheesemaking process, meeting the Murray’s team, and tasting the creamy soft cheese made with our Sauvignon Blanc was remarkable. You can’t believe those subtle hints of lime and passion fruit from the wine—it tastes incredible.”
- Cobblestone is a uniquely delicious Cave Aged cheese combining Murray’s cheese expertise with Sarah Jessica Parker and Invivo X, SJP’s wine craftsmanship.
- It was inspired by the historic streets of the West Village, home to Murray’s flagship store where SJP is known to stop in for her favorite cheeses.
- Cobblestone nods to the Marlborough vineyards where Invivo X, SJP Sauvignon Blanc is made in New Zealand, filled with stones from the nearby river.
- In our caves, Cobblestone starts with a cultured fresh cheese handcrafted by Perrystead Dairy in Philadelphia.
- Our caves team reduces Invivo X, SJP Sauvignon Blanc over low heat, concentrating those bright fruit flavors.
- Once the wine and cheese are blended, it’s hand-formed into pucks and aged for two weeks until perfectly creamy with a delicate wrinkled rind.
- 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.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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