{"id":31208,"date":"2017-08-12T11:22:09","date_gmt":"2017-08-12T15:22:09","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31208"},"modified":"2021-08-24T16:16:31","modified_gmt":"2021-08-24T20:16:31","slug":"clothbound-cheddar-new-cheese-block","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/","title":{"rendered":"Clothbound Cheddar: New Cheese on The Block"},"content":{"rendered":"

In 2014, Murray\u2019s<\/a> 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 has launched Murray\u2019s Clothbound Cheddar (Cavemaster Reserve) <\/a>\u2013 a bright, lemony flavored cheddar.
\nCreated with milk from cows on campus, the cheese is produced at Cornell University\u2019s Food Processing and Development Laboratory (FPDL)<\/a> and shipped to Murray\u2019s, where it is wrapped in cheesecloth and rubbed with lard before being stored in rind caves to age for 12 months. It\u2019s the newest New York-made clothbound cheddar on the market.<\/p>\n

Cornell grad Matt Ranieri, a food science and dairy technology expert, consulting with Old Chatham Sheepherding Company<\/a> recommended the company take advantage of the resources available in CALS\u2019 Department of Food Science. The FPDL, Ranieri said, allowed for small-batch experimentation to solve tough research and development challenges. At Cornell, they tested versions of their prototype cheese in small vats, allowing them to maintain tighter control over its development.<\/p>\n

\u201cThe process involves a lot of variables,\u201d said Steve Millard, Murray\u2019s senior vice president of merchandising and operations. \u201cWe went back and forth between Holstein and Jersey milk, and we tried many different culture combinations. During the aging process, we sampled each test batch regularly to find the combination that fit our desired profile.\u201d<\/h3>\n

Rob Ralyea, senior extension associate and general manager of FPDL, said Cornell\u2019s lab offers many advantages for the New York state dairy industry to help companies like Murray\u2019s get their products on the market.<\/p>\n

\u201cMost commercial vats hold about 30,000 pounds. Here at Cornell we can do small volume runs of 50 gallons, and we can do it by hand, allowing us to understand what\u2019s going on throughout the process,\u201d Ralyea said. \u201cThe investment in research and development is smaller for our clients, and they don\u2019t have to lose days of production as they develop a new product.\u201d<\/p>\n

\"murrays_cheese\"<\/a>

Caves master PJ Jenkelunas, and his assistant Krista Jacobsen inspect cheese in the company\u2019s cheese caves in New York City. Photo credit: Cornell University<\/em><\/p><\/div>\n

Where a typical cheddar cheese is aged in cryovac plastic, meant to prohibit the growth of molds, the clothbound cheddar is aged under conditions that promote the growth of molds and more complex flavor development.<\/p>\n

\u201cArtisan cheeses are not only a boon for producers and consumers, but they also help improve farm viability,\u201d Ranieri said. Farmers can add value to their existing products by manufacturing higher quality raw material to be used by artisan producers, he added.
\nMurray’s Clothbound Cheddar<\/em> is a prime example.
\n\u201cAll the elements of this cheese hit on a New York theme,\u201d Millard said. \u201cWe use New York state milk, we get our lard from New York pigs, we age it in New York City, and of course it was developed at Cornell.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Murray’s Clothbound Cheddar is created with milk from cows on the Cornell university campus, and finished in NYC caves<\/p>\n","protected":false},"author":92,"featured_media":31222,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26354],"tags":[1120,1116,1117,1121,1118,1128],"coauthors":[1081],"class_list":["post-31208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","tag-artisan-cheese","tag-clothbound-cheddar","tag-cornell-university-labs","tag-cows-milk-cheese","tag-murrays-cheese","tag-murrays-clothbound-cheddar"],"acf":[],"yoast_head":"\nClothbound Cheddar: New Cheese on The Block - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Clothbound Cheddar: New Cheese on The Block\" \/>\n<meta property=\"og:description\" content=\"Murray's Clothbound Cheddar is created with milk from cows on the Cornell university campus, and finished in NYC caves\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-12T15:22:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-24T20:16:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"437\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Monisha Awasthi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Monisha Awasthi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/\",\"name\":\"Clothbound Cheddar: New Cheese on The Block - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg\",\"datePublished\":\"2017-08-12T15:22:09+00:00\",\"dateModified\":\"2021-08-24T20:16:31+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg\",\"width\":750,\"height\":437},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Stories\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Clothbound Cheddar: New Cheese on The Block\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a\",\"name\":\"Monisha Awasthi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/0c68c8d0d78dd7d00d21e286e77f2d72\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg\",\"caption\":\"Monisha Awasthi\"},\"description\":\"Monisha is culture's Digital Editor. A mediaperson and a trained chef, when Monisha is not busy getting her daily dose of oxygen on social media, you'll find her developing new flavors in her suburban kitchen. Her favorite cheese: Pecorino Toscano\",\"sameAs\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/us\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/monisha-awasthi\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Clothbound Cheddar: New Cheese on The Block - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/","og_locale":"en_US","og_type":"article","og_title":"Clothbound Cheddar: New Cheese on The Block","og_description":"Murray's Clothbound Cheddar is created with milk from cows on the Cornell university campus, and finished in NYC caves","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/","og_site_name":"culture: the word on cheese","article_published_time":"2017-08-12T15:22:09+00:00","article_modified_time":"2021-08-24T20:16:31+00:00","og_image":[{"width":750,"height":437,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg","type":"image\/jpeg"}],"author":"Monisha Awasthi","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Monisha Awasthi","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/","name":"Clothbound Cheddar: New Cheese on The Block - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg","datePublished":"2017-08-12T15:22:09+00:00","dateModified":"2021-08-24T20:16:31+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/08\/murraysnew-e1502747474662.jpg","width":750,"height":437},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clothbound-cheddar-new-cheese-block\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Stories","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/stories\/"},{"@type":"ListItem","position":3,"name":"Clothbound Cheddar: New Cheese on The Block"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/52ca0ce8358e8d5cb4619bb11531480a","name":"Monisha Awasthi","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/0c68c8d0d78dd7d00d21e286e77f2d72","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/monisha-1-96x96.jpg","caption":"Monisha Awasthi"},"description":"Monisha is culture's Digital Editor. A mediaperson and a trained chef, when Monisha is not busy getting her daily dose of oxygen on social media, you'll find her developing new flavors in her suburban kitchen. Her favorite cheese: Pecorino Toscano","sameAs":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/us"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/monisha-awasthi\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/31208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/92"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=31208"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/31208\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/31222"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=31208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=31208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=31208"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=31208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}