Murray's Cave Aged Limited Buttered Pumpkin
$23.00 / 8 oz Eachprice is $23.00 by 8 oz Each
- Pasteurized
- Animal Rennet
- Age: 3-4 Weeks
- Cow Milk
- by Murray's Cheese Caves
- United States
- ApproachableAdventurous
- SoftHard
Fall has arrived at our cheese caves with Buttered Pumpkin, a decidedly Murray’s take on pumpkin spice. We trade treacly sweetness for silky triple crème by using decadent Four Fat Fowl St. Stephen. Some of the unaged cheese gets blended with fall spices and annatto, creating a gorgeous center stripe of autumnal color and aroma. That warmth mingles with a salted butter flavor, like a bite of pumpkin pie made savory. It only gets cozier with the addition of Effie’s Oatcakes and Treat Spiced Pecans.
“This cheese is a total seasonal treat—I like it with a drizzle of maple syrup on Effie's oatcakes for an indulgent dessert. Top it with some spiced pecans for a DIY cheesecake!”
Pasteurized Cultured Cow's Milk And Cream, Salt, Animal Rennet, Pumpkin Pie Spice (Indonesian Cinnamon, Vietnamese Cinnamon, Nutmeg, Ginger, Allspice, Mace, Orange, Cloves, Indian Cayenne), Annatto, Rennet
Allergens: Milk
- Buttered Pumpkin starts with unaged rounds of Four Fat Fowl’s St. Stephen, a dense, silky triple crème with rich notes of sun-dried wheat and sweet cream.
- Our caves team blends more unaged St. Stephen with our own blend of spices, including cinnamon, nutmeg, and ginger, and annatto (an orange-tinted food coloring derived from the seeds of the achiote tree).
- That blended cheese is layered into rounds of St. Stephen, and the stacked wheels are left to age for two weeks in our Bloomy Rind Cave, where they develop their downy white rinds.
- While many pumpkin spice products tend to be dessert-like, there’s no extra sweetening added to this cheese—it’s decidedly savory, with a focus on the buttery flavors of the cheese and the aromatic fall spices.
- It’s a no-brainer addition to a Halloween or Thanksgiving board, with Murray’s Heirloom Apple Butter, Akron Honey Bourbon Barrel Honey, or Cloudforest Bee Pollen Chocolate.
- 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.
Non GMO
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