A new partnership between Murray's Cheese and Vermont Butter and Cheese has spawned Torus, a cave-aged cheese made with made with Geotrichum candidum mold. Both VBC and Murray's have a hand in crafting the curd; the cheese is made in Vermont, and then sent to NYC to age in the caves below Murray's Cheese Shop.

Vermont Creamery cheesemaker, Adeline Druart gathered the wish list from Murrays: Size? Small. Shape? Round. Ash? Nah. Creamy? YES. Yeasty-sweet-earthy-complex? Obviously. And yup, that signature brain-y Geotrichum rind, please. Our cheese expert friend from Australia, Will Studd put in his two cents and suggested we cut out the center, making a donut to create even more surface area for a yummy rind throughout. And with that brilliant idea, Torus was born.

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Photo by Adeline Druart