Murray's
pronounced "grew-yair"
| Murray's Cave Aged Gruyère AOP is a Swiss hard, washed-rind alpine cheese made from raw, unpasteurized milk of grass-fed Montbéliarde, Simmental, and Red Holstein cows in designated cantons. It follows AOP regulations, including traditional animal rennet and a minimum 12-month aging—initially in Swiss dairies, then in Murray's controlled caves in New York. The cheese has 35–37% moisture, a dense, crystalline texture with tyrosine crystals, and a rich flavor profile of toasted hazelnuts, brown butter, fruity acidity, and earthy funk. It pairs well with Chardonnay, Pinot Noir, Belgian beers, and is key in fondue and gratins. | |
| Country | Switzerland |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Raw |
| Texture Profile | Dense, Ivory Paste with Crystalline Crunch |
| Flavor Profile | Toasted Hazelnuts, Brown Butter, Fruity Acidity |
| Wine Pairings | Riesling, Chardonnay, Champagne/Sparkling, Pinot Noir, Cabernet Sauvignon, Dry Sherry |
| Beer Pairings: | Brown Ale, Bock, Dunkelweizen, Stout, Cider |
| Food Pairings: | Charcuterie, Condiments, Produce, Culinary Uses |
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MURRAY'S