Murray's Cave Aged Limited Coffee Break

$36.00 / Lbprice is $36.00 by Lb

Pasteurized
Microbial Rennet
Age: 4 Months
Cow Milk
by Murray's Cheese Caves

Approachable
Adventurous
Soft
Hard

Skip the 3:00 PM latte; your new afternoon pick-me-up has arrived. Coffee Break combines snackable cheese with rich coffee for a one-of-a-kind treat. Our caves team works with award-winning Rogue Creamery on this innovative American original, rubbing their Touvelle (think cheddar meets jack) with butter and coffee grounds. The result is a jolt of flavor: robust and meaty, with that familiar cheddar tang. Grab some Rustic Bakery Cherry, Cacao Nib, & Almond Crisps, and get snacking.

"I love to pair Coffee Break with a few slices of acorn-fed Iberico de Bellota and a handful of Marcona almonds to really bring out the sweet, nutty flavors. The rich texture is like a cafe con leche—a perfect little treat."

Murray's Merchandising – New York, NY

Cow’s Milk, Salt, Enzymes, Cheese Cultures

Allergens: Milk

Coffee Break starts with unaged blocks of Rogue Creamery’s Touvelle, a cheese that riffs on distinctly American cheesemaking, with the tang of cheddar and the creaminess of jack.
When brainstorming for Coffee Break, we were inspired by another American original—Dry Jack, a longer-aged version of Monterey Jack that was developed in California after imports of Italian cheeses slowed during World War I.
Dry Jack was rubbed in cocoa and black pepper, creating an alluring dark rind, which we mimic here with coffee.
Our caves team cuts larger blocks of unaged Touvelle into 5-pound rectangles and moves them into our Natural Rind Cave.
Every three to four weeks, the blocks are rubbed in a mix of Vermont Creamery butter and Rogue Roasters ground coffee.
The rind forms over its four-month stint, a mix of deep brown coffee mottled with natural mold that adds complexity to the final cheese.
After four months, the texture is firm and a bit crumbly, and the flavor balances the acidity of a medium-aged cheddar with rich coffee and meaty notes.

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.