Murray's Cave Aged Limited Sugarplum Annelies

$35.00 / Lbprice is $35.00 by Lb

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

Approachable
Adventurous
Soft
Hard

From its chestnut-hued rind to its deep fruity flavor, Sugarplum Annelies is a festive wedge of pure holiday joy. Murray’s caves team spends nine months washing our classic Alpine Annelies in tawny port, and it’s a match made in heaven. The barrel-aged port amps up the cheese’s toasty flavors of cocoa and roasted hazelnuts, also bringing a rich plummy sweetness to balance Annelies’ umami notes. Bring it to a holiday party to spread the joy, with a side of Sidehill Blackberry Jam for a plum-purple pop.

“This is THE holiday cheese. The only place I want to be in December is curled up next to the tree with a wedge of Sugarplum Annelies and a glass of red wine (and if I have to go out to a party, you know I’m bringing it with me).”

Murray’s Wholesale – New York, NY

Annelies is a Cave Aged Murray’s exclusive—it starts its life in Switzerland’s Toggenburg Valley aging for three months under the care of renowned cheesemaker Walter Räss (Annelies is named for his wife).
After three months, the wheels arrive at Murray’s Cheese Caves in Long Island City, and, like classic Annelies, the Sugarplum version ages here for nine months.
In our Alpine Cave, Sugarplum Annelies is washed weekly in medium-dry Quinta do Infantado tawny port.
The port builds that bronze-purple hue on the rind and highlights the cheese’s complex toasty notes, while also adding a slight sugarplum sweetness.
Port is a fortified wine made in Portugal’s Douro Valley. There are two types: tawny and ruby.
Tawny port is aged in wooden casks where it develops its mahogany hue and rich flavors of caramel, roasted nuts, plum, and cocoa.

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.