37 Alps, 37 producers, 1 seasonal, traditional cheese. Think of this as what Gruyere used to be: milk from cows grazing on flowers and wild onions in the summer pastures, and curds hand-stirred in copper vats over open flame. Murray's selects its wheels for deep, lingering fruitiness, a barrage of roasted filberts, and the lingering kiss of smoke that comes from doing it the old fashioned way. Always raw cow, get it for the 4 months a year that we do, and enjoy along with a fruity Barbera d'Alba.
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