Murray's
| Murray's Raclette blends traditional French Alpine milk from Savoie and Franche-Comté with modern affinage in New York, using 100% pasteurized cow’s milk and microbial (vegetal) rennet for vegetarian suitability. The cheese ages 3–4 months in controlled caves to develop its signature washed rind, fruity pungency, and melting texture with 36–44% moisture. Its flavor contrasts a stinky rind and creamy, nutty paste. Pairings include Alpine whites, light reds, malty lagers, and traditional starches like potatoes and charcuterie. Spoilage is indicated by off-color molds, slimy rind, or rancid odors. Raclette is naturally gluten-free and rich in Vitamin A. | |
| Country | Switzerland |
| Milk | Cow |
| Rennet | Vegetarian |
| Heat Treatment | Pasteurized |
| Texture Profile | Smooth, Pliable, Elastic, Dense |
| Flavor Profile | Nutty, Milky, Fruity, Mildly Pungent |
| Wine Pairings | Savoie Whites, Riesling, Pinot Gris, Pinot Noir, Gamay |
| Beer Pairings: | Saison, Brown Ale, IPA |
| Food Pairings: | Potatoes, Cornichons, Pickled Onions, Speck, Prosciutto, Bündnerfleisch, Root Vegetables, Baguette |
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MURRAY'S