In 2014, Murray’s Cheese in New York City had an idea for a clothbound Cheddar modeled on classic British versions. And this year, after two years of development, the company launched Murray’s Clothbound Cheddar – a bright, lemony flavored Cheddar.
Created with milk from cows on campus, the cheese is produced at Cornell University’s CALS’ Food Processing and Development Laboratory and shipped to Murray’s, where it is wrapped in cheesecloth and rubbed with lard before being placed in rind caves to age for 12 months. It’s the newest New York-made clothbound Cheddar on the market.