{"id":32680,"date":"2017-12-28T08:00:50","date_gmt":"2017-12-28T13:00:50","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32680"},"modified":"2017-12-29T12:25:10","modified_gmt":"2017-12-29T17:25:10","slug":"cheese-day-annelies","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-annelies\/","title":{"rendered":"Cheese Of The Day: Annelies"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
\n

Annelies
\n\"\"<\/a><\/h2>\n

|Ahn-eh-LEES<\/span>|<\/p>\n

Like <\/span>Challerhocker<\/span><\/a>? Then try <\/span>Annelies<\/span><\/a>, a raw cow\u2019s milk cheese that represents a joint effort between New York standby Murray\u2019s Cheese and Walter Rass, creator of Challerhocker. In Switzerland\u2019s Appenzell Valley, Rass crafts the wheels which are, at that point, young and mild. The wheels are then sent to New York to age for nine months in caves beneath the city. Annelies grows more sophisticated with age, gaining flavors of roasted nuts and sweet grass and toasty wafting notes of butterscotch and cocoa.<\/span><\/p>\n

From a flagship shop in New York\u2019s Greenwich Village, <\/span>Murray\u2019s<\/span><\/a> has been slinging cheese since 1940. In 2004, the shop had caves built below the shop, first as better storage for the shop\u2019s swath of cheeses and then as a launchpad for their own affinage program. Now, Murray\u2019s offers a range of Cavemaster Reserve cheeses, a partnership in which young cheeses from a variety of makers are aged by Murray\u2019s in their caves. In order to improve the caves and grow the Cavemaster line, the caves were expanded a few years ago and moved to Murray’s facility in Long Island City, Queens. <\/span><\/p>\n

Try Annelies with a fruity Napa Valley Pinot Noir. The wine\u2019s berry aromas will highlight the cheese\u2019s sweet toastiness. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Cave-aged beneath Manhattan, Annelies is a cheese with flavors of roasted nuts and sweet grass and toasty notes of butterscotch and cocoa.<\/p>\n","protected":false},"author":11,"featured_media":32765,"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":[15],"tags":[2074,1225,1118,1229],"coauthors":[842],"class_list":["post-32680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-annelies","tag-challerhocker","tag-murrays-cheese","tag-walter-rass"],"acf":[],"yoast_head":"\nCheese Of The Day: Annelies - 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\" 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