Haystack Peak is a vegetable ash-covered, pyramid-shaped, surface-ripened cheese made from pasteurized goat's milk. It has been named by Saveur Magazine as one of "America's 50 Best Artisanal Cheeses".
The cheese is made in the style of Valençay with texture similar to Snowdrop. Flavours are evocative of mushrooms, cultured butter and earth while aromas remind of wet stone. The pyramids are aged at Murray's state-of-the-art caves, during which they are allowed to develop a rich nutty and intensely citric flavoured paste.
Pair the cheese with dried fruit, toasted hazelnuts and a Lambic, Pilsner, or light-bodied red such as Beaujolais. Haystack Peak has won many awards; the most notable ones were at the American Cheese Society 2004, 2006, 2007, and 2009 competition.