In some exciting news, there are a couple of New York cheeses on the market that blend the best of rural/urban collaborations.
There is Murray's limited quantity of their cloth-bound cheddar style, Ezra. These unique cheddar is produced in Cornell University's incubator program, and is being aged in Murray's cheese caves in Long Island City. You can read my newly published article in Edible Manhattan to learn more.
Photos courtesy of Murray's Cheese.
Blue Hill at Stone Barns just released a cheese collaboration that is thrilling: they have commissioned a cheese to be made that is rolled in animal bone ash, a byproduct by their restaurant.