Murray's
| Stockinghall Cheddar is an American artisanal clothbound cheddar produced in New York by Old Chatham Creamery and Murray’s Cheese, developed with Cornell University. Made from pasteurized cow's milk and vegetarian microbial rennet, it is aged 12 months in Murray’s cheese caves, with a lard-treated rind (not vegetarian). It has a dense, friable texture and a complex flavor featuring bacon, sour cream, caramel, and distinct pineapple notes. It won Best of Show at the 2019 American Cheese Society competition. The cheese pairs well with bold reds, off-dry Riesling, stouts, and sweet or savory accompaniments. | |
| Country | United States of America |
| Milk | Cow |
| Rennet | Vegetarian |
| Heat Treatment | Pasteurized |
| Texture Profile | Friable, Dense, and Fudgy |
| Flavor Profile | Savory, Sweet, Tropical, Bacon, Sour Cream |
| Wine Pairings | Cabernet Sauvignon, Merlot, Syrah, Riesling, Chardonnay, Port |
| Beer Pairings: | Stout, Porter, Brown Ale, IPA, Cider |
| Food Pairings: | Fresh apples, pears, dried cherries, dates, figs, fig jam, raw honey, smoked meats, hearty crackers, grilled cheese |
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MURRAY'S