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Murray’s Cave Aged Vacherin Fribourgeois Extra

Murrays Cave Aged Vacherin Fribourgeois Extra cheese
Murray’s Cave Aged Vacherin Fribourgeois Extra
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  • Raw
  • Animal Rennet
  • Age: 8-9 Months
  • Cow Milk
  • by Murray's Cheese Caves
  • Switzerland
  • Approachable
  • Soft

This crowd-pleasing cheese begins with Vacherin Fribourgeois Extra, a small-format version of a savory Swiss favorite. The AOP-designated creation arrives at our cave at just over three months old—our caves team washes it in brine and matures it for at least five more months, until it emerges with a bold aroma and fruity, snackable profile. Mellow and toasty, with hearty notes of broth and roasted chestnuts, it sings with a smear of Fallot Smooth Dijon Mustard and fresh bread.

"This is my special 'secret' ingredient for holiday fondue (alongside Gruyère and fontina). If you don't have a fondue pot, just melt it and pour over roasted vegetables, cornichons, and hearty bread for a soul-warming meal."
Murray's Cheesemonger, Bleecker Street – New York, NY
  • At Murray’s, Vacherin Fribourgeois has always been a favorite. With its flavor profile of bright earthiness and buttery cashews, we can’t get enough of this cheese.
  • On a trip to Switzerland, our buyers spoke with our Vacherin producer to see if we could get a few wheels to age in our New York City caves, and thus Cave Aged Vacherin Fribourgeois was born.
  • This cheese is fantastic on its own or shaved onto an arugula salad with pecans or a sandwich with Jambon de Bayonne.
  • At Murray’s Cheese Caves in Queens, New York, our experts age and mature cheeses to perfection, creating unique products that are exclusive to Murray’s.
  • We built our caves to enhance the quality of our products, as well as to honor the craft of cheesemakers across the globe. The practice of aging cheese, known in French as affinage, was relatively rare in the United States when we built our first set of caves in 2004.
  • The cheeses that mature in our caves are crafted in a variety of ways, which are reflected on their labels, described below.
  • Cave Aged Original cheeses are produced from a Murray’s original recipe—we have a hand in every step of the cheesemaking process.
  • Cave Aged Reserve cheeses are made in collaboration with some of our favorite cheesemakers. They send us unaged wheels, and we use unique aging techniques to produce something completely new.
  • Cave Aged Limited cheeses are born out of our constant innovation and experimentation, only available for a limited time.
  • Cheeses in the Cave Aged category are aged in our caves with methods that replicate the treatment they would’ve received from their original producer. This category is largely populated by bloomy rind cheeses that don’t fare well in transport.
  • Murray's operates four caves, designed to ensure that each cheese matures in its ideal environment—the Bloomy Rind Cave, Natural Rind Cave, Washed Rind Cave, and Alpine Cave.
  • The temperature, humidity, and microbial activity in each cave are controlled and monitored with the greatest precision.

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