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Please see similar products such as Murray's Cave Aged Gruyère and Comte Saint Antoine
Wanna be a contender? This heavyweight from the heart of Switzerland sure is, tipping the scales at 200 pounds. Made from the raw milk of cows grazing in the Alps, this is the original "Swiss" cheese (holes and all). Murray's selects wheels aged 12 months for balanced sweetness and sharpness and a long nutty finish. Its subtlety and meltability make it incredibly versatile'it's the perfect snack with fruit, the required base for fondue and an ideal sandwich topper. A knockout with Riesling.
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Just the Facts
Lagers and KolschLager, Dunkel, Schwarz, Pilsner, Kolsch Ale
Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.
MerlotA smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.
How Does Your Cheese Melt?
We love the ooey-gooey – that melty delight that is fondue, grilled cheese, and everything in-between. But in your own cheesy experimentation you’ve probably noticed how some cheeses just aren’t as up to turning melty as others. It doesn’t mean we love them any less (I mean, who doesn’t love that crispy crust of Parmesan on …
The Lunch Packer’s Guide to a Real Food Lunch, with Nina Planck
Back to school time is either right around the corner or right now, depending on where you live. Lunch is officially on the to-do list. If you’re anything like us, you really (really! really!) care about food. But, your’e also too busy to spend gobs of time slaving over a hot lunchbox. Skip the same ol’ sandwiches …
Continue reading “The Lunch Packer’s Guide to a Real Food Lunch, with Nina Planck”
Fondue Hullabaloo: The Conspiracy that Made Fondue Famous
Who doesn’t love a big old melty pot of fondue this time of year? This much-loved dish (well, pot, really) of melted Gruyere and Emmentaler saw it’s prime in the 1970’s, and still holds a special place in any curdophiles heart. But how did the melty stuff become so popular? NPR’s economics podcast Planet Money got …
Continue reading “Fondue Hullabaloo: The Conspiracy that Made Fondue Famous”