After my cheese arrived today, I saw some things were listed as having been aged in the NYC Murray’s cheese cave. Even AOC/PDO type cheeses like Stilton, Valencay, etc. How? I saw a documentary where they literally somehow get fresh Valencay and grow the mold themselves. Does the AOC/PDO not prevent this? For cheeses where they do have to be aged in a specific regional location does Murray’s just age it further afterwards? Also, for example, on my aged goat Gouda the sticker on it says “held for at least one year before release” but the Murray’s website says “age: 2-5 years.” Does this mean the actual cheese maker holds it for a year and then Murray’s holds it for an additional 1-4 years? Is it simply inconsistent? I’m just very confused. Either way be prepared for a post or two when I start eating them in a few days haha.
On a completely unrelated note, does Morbier always have B. linens on the rind, or is it not a guarantee. I wanted to try a cheese with b. Linens, but the website never specified this for any of the washed-rind or smear ripened cheeses. Is it just assumed?
Thanks guys.
by TerribleSquid