Cow's milk, cheese cloth, and lard - such a simple combination, but when you combine it with Murray's dedication and passion for cheese, it becomes truly magical. Murray's Stockinghall Cheddar is New York's newest Clothbound Cheddar, and it's the result of a year of experimentation. After wheels, fresh from Cornell University, arrive at our cheese cave at a week and a half old, they're wrapped in cheese cloth, rubbed in lard, and allowed to sit and age. The cheese that emerges is both crumbly and fudgy. Murray's first cheese - from milk to make to our counters - embodies meaty bacon and sour cream flavors to create a robust cheddar with a lingering pineapple scent. Each crumble deserves the sweet murmur of Merlot, or a sip of stout - so pour a glass and toast to Murray's first cheese!