Kamil Perry
Greensward is a unique, washed-rind cheese that was initially created for Eleven Madison Park, an upscale New York restaurant. It is produced by Murray's in collaboration with Jasper Hill Farm in Greensboro, Vermont. Greensward has a bold and creamy flavour with notes of mushrooms, brandied cherries, and woodsy spruce. Its texture is described as silky, oozing, and spoonable. The taste and texture of Greensward can vary subtly from wheel to wheel, sometimes offering a smooth finish with hints of mustard seed and roasted vegetables, while other times a more aggressive, smoky flavour.
| Characteristics | Values |
|---|---|
| Flavour | Bold and creamy, delicately pungent |
| Texture | Silky, oozing, spreadable, spoonable |
| Taste | Notes of mustard seed, roasted vegetables, mushrooms, brandied cherries, and woodsy spruce |
| Rind | Rindless when shipped to Murray's, then washed in a brine made from Virtue Hard Cider to create a signature pale orange rind |
| Production | Made from cow's milk cheese bound with strips of spruce cambium, aged in Murray's Washed Rind Cave for at least three weeks |
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What You'll Learn
Greensward cheese is bold and creamy
The process of making Greensward cheese begins with Jasper Hill's Harbison, a soft, ripened cow's milk cheese. The cheese is then wrapped in spruce cambium strips, the layer of wood just beneath the bark of a tree, sourced from the dairy's woodlot. This spruce-wrapping technique is inspired by the Swiss cheese Vacherin Mont d'Or. The cheese is then sent to Murray's in rindless wheels, where it is aged in their caves for at least three weeks. During the ageing process, the wheels are washed in a brine made from Virtue Hard Cider, giving the cheese its signature pale orange rind.
The bold and creamy flavour of Greensward cheese is a result of the combination of ingredients and ageing process. The cheese has notes of mushrooms and brandied cherries, with a hint of woodsy spruce. It is described as having a smooth finish with notes of mustard seed and roasted vegetables, while other times it can taste more aggressive, like a smoky cheeseburger. The texture of the cheese is gooey, spreadable, and oozing, making it perfect for spooning out of the rind and spreading on a baguette or cracker.
Murray's Cave Aged Reserve Greensward cheese has received multiple awards and recognitions. In 2015, it was awarded Best in Class in the Smear-Ripened Soft Cheeses category at the US Cheese Championships in Wisconsin. More recently, in 2022, it was named the Best Cheese in America at the World Cheese Awards. It also made the list of Super Gold Top 16 Cheeses in the world and was named the third Best of Show cheese in the US by the American Cheese Society.
Greensward cheese is a unique and delicious treat, with a bold and creamy flavour that has captivated cheese lovers and experts alike. Its combination of ingredients, ageing process, and texture come together to create a cheese that is truly special and worthy of its accolades.
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It has delicate, pungent flavours
Greensward cheese is a delicate, pungent masterpiece with a unique flavour profile. Its taste is described as bold and creamy, with a combination of mushroom and brandied cherry flavours, complemented by woodsy spruce notes. The spruce influence comes from the cheese being wrapped in spruce cambium strips, the layer of wood just beneath the bark of a tree, sourced from the dairy's woodlot. This wrapping technique is inspired by the Swiss cheese Vacherin Mont d'Or. The cheese's texture is liquid, gooey, and spoonable, making it a truly distinctive and indulgent experience.
The flavour of Greensward cheese can vary subtly from wheel to wheel, and even from batch to batch, offering a delightful surprise with each tasting. While some wheels may have a smooth finish with hints of mustard seed and roasted vegetables, others can be more aggressive, reminiscent of a smoky cheeseburger. This fluctuation in flavour is a delightful treat for cheese enthusiasts, providing a new experience with every taste.
Crafted by the talented cheesemakers at Jasper Hill Farm in collaboration with Murray's, Greensward cheese is a product of meticulous ageing techniques. Murray's receives young wheels of cheese and ages them in their caves, specifically the Washed Rind Cave, for a minimum of three weeks. During this ageing process, the wheels are carefully washed in a brine made from Virtue Hard Cider, resulting in the formation of its signature pale orange rind.
The dedication to perfection in the ageing process has led Greensward cheese to receive numerous accolades. It was awarded Best in Class in the Smear-Ripened Soft Cheeses category at the 2015 US Cheese Championships in Wisconsin. Additionally, it has been recognised by the American Cheese Society and has earned a place on the list of Super Gold Top 16 Cheeses in the World at the World Cheese Awards.
Greensward cheese is more than just a delicious treat; it's a testament to the art of cheese-making and the magic that happens when passionate artisans collaborate. Its delicate, pungent flavours are a result of the careful ageing process and unique spruce wrapping, making it a true standout in the world of cheese.
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Notes of mustard seed and roasted vegetables
Greensward is a unique, washed-rind cheese that was initially crafted for Eleven Madison Park, a fine-dining restaurant in New York City. It is a collaborative creation of Murray's and Jasper Hill Farm in Greensboro, Vermont. Greensward is an award-winning cheese, recognised in the 2015 US Cheese Championships in Wisconsin, where it was awarded Best in Class in the Smear-Ripened Soft Cheeses category.
The flavour profile of Greensward is complex and intriguing. While the cheese is known for its notes of mustard seed and roasted vegetables, it is also described as having a bold and creamy character with delicate pungency. The cheese's flavour is a harmonious balance of competing tastes, resulting in a delicately pungent experience. The mustard seed notes add a subtle spiciness, while the roasted vegetable hints contribute a depth of savoury flavour.
The cheese's texture is just as captivating as its flavour. Greensward is known for its gooey, spreadable, and silky consistency. It is often described as "spoonable," emphasising its soft and luscious mouthfeel. This texture is achieved through the careful ageing process, where the wheels of cheese are washed in a brine made from cider, contributing to the development of its signature pale orange rind.
The process of crafting Greensward is just as fascinating as its taste. It starts as Jasper Hill's Harbison cheese, a soft ripened pasteurised cow's milk cheese. The rounds of cheese are then wrapped in spruce cambium strips, the layer of wood just beneath the bark of spruce trees sourced from the dairy's woodlot. This spruce wrapping is an essential step in the cheese's maturation, as it imparts woodsy notes that complement the mustard seed and roasted vegetable flavours.
The combination of flavours and textures in Greensward cheese makes it a versatile ingredient for various dishes. It can be enjoyed simply spread on a baguette or paired with salami and cornichons for a more indulgent experience. The cheese's ability to evoke a 19th-century outing in Central Park through its flavours showcases the artistry and dedication of its creators.
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Sometimes tastes like a smoky cheeseburger
Greensward is a unique, washed-rind cheese that was initially crafted for Eleven Madison Park, a fine-dining restaurant in New York City. It is a collaborative creation of Murray's and Jasper Hill Farm in Greensboro, Vermont. Greensward is a cow's milk cheese wrapped in spruce cambium strips, the layer of wood just beneath the bark of a tree, sourced from the dairy's woodlot. This spruce-wrapped style is inspired by the Swiss cheese Vacherin Mont d’Or.
The flavour profile of Greensward is complex and intriguing. While it is often described as having notes of mushrooms, brandied cherries, and woodsy spruce, it can sometimes surprise palates with a smoky cheeseburger flavour. This unexpected twist is a delightful deviation from the usual creamy, delicately pungent taste that has garnered it numerous awards, including being named the best cheese in America at the World Cheese Awards.
The cheesemaking process of Greensward plays a pivotal role in shaping its distinctive character. The cheese is first crafted by Jasper Hill Farm and then sent to Murray's to undergo a unique ageing process in their caves. This collaboration between the two renowned cheesemakers results in a product that stands out for its exceptional quality and flavour.
The ageing process in the Murray's caves lasts for at least three weeks, during which the cheese wheels are meticulously washed in a brine crafted from Virtue Hard Cider. This washing technique imparts a signature pale orange rind to the cheese. The ageing and washing processes are carefully controlled and monitored, ensuring optimal temperature, humidity, and microbial activity to perfect the final product.
The smoky cheeseburger flavour that occasionally emerges in Greensward is a testament to the subtle nuances that can arise in cheese. While most batches exhibit more subtle flavours, some wheels can exhibit bolder, more assertive notes that evoke the savoury, smoky essence of a cheeseburger. This variation from wheel to wheel adds to the intrigue and excitement of tasting Greensward, keeping cheese enthusiasts on their toes.
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It's a spoonable cheese
Greensward cheese is a spoonable cheese with a bold, creamy, and delicately pungent flavour. It is a washed-rind cheese, with a silky, oozing, and spoonable paste that combines the tastes of mushrooms and brandied cherries with woodsy spruce notes. The cheese is hand-crafted at Jasper Hill Farm in Greensboro, Vermont, and then sent to Murray's to be aged in their caves. The cheese is first wrapped in spruce cambium strips, the layer of wood just beneath the bark of a tree, sourced from trees on the dairy's woodlot. This process of spruce-wrapping takes inspiration from the Swiss cheese Vacherin Mont d'Or.
The cheese is then set aside to rest in Murray's Washed Rind Cave for at least three weeks. During the aging process, the wheels are washed in a brine made from Virtue Hard Cider, which gives the cheese its signature pale orange rind. The result is a gooey, spreadable cheese with a unique flavour that can subtly fluctuate from wheel to wheel and batch to batch. Sometimes, it has a smooth finish with notes of mustard seed and roasted vegetables, while other times it tastes more aggressive, like a smoky cheeseburger.
Greensward cheese was originally created exclusively for Eleven Madison Park, a fine-dining restaurant in New York City, as part of their "`Iconic New York`" menu. The cheese was meant to evoke a 19th-century outing in Central Park and was named after the Greensward development plan by famed landscape architect Frederick. Today, Greensward cheese can be purchased at Murray's, where it is available in 10-ounce wheels. It has received numerous awards, including being named the Best Cheese in America at the World Cheese Awards and the third Best of Show cheese in the US by the American Cheese Society.
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Frequently asked questions
Greensward cheese is described as "'bold and creamy'" and "delicately pungent", with flavours of mushrooms and brandied cherries. It has a silky, spoonable texture and combines woodsy notes of spruce.
The unique taste of Greensward cheese is influenced by the aging process in Murray's Caves, where the cheese is washed in cider and brine, made from Virtue Hard Cider, giving it a signature pale orange rind.
Greensward cheese is available for purchase exclusively at Murray's Cheese Caves in New York City.
