Murray's
pronounced "grew-yair"
| Murray’s Cave Aged Gruyère is an authentic Le Gruyère AOP raw cow’s milk cheese from Western Switzerland, matured for 12 months—initially in Swiss caves, then in Murray’s New York facilities. It features a dense texture with tyrosine crystals and flavors of toasted hazelnuts, brown butter, and fruity acidity. Production follows strict AOP rules: cows fed no silage, use of traditional calf rennet, and cooking curd at ~57°C. It’s a hard, washed-rind Alpine cheese with a unique sensory complexity and is safe due to long aging and cooking. Ideal pairings include dry Riesling, Pinot Noir, brown ales, and charcuterie. | |
| 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 (Dry), Chardonnay (Light/Unoaked), 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