Murray’s Special Edition Vacherin Fribourgeois (Unreleased)
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Here at Murray’s, Vacherin Fribourgeois has always been a favorite. That flavor profile of wild spring grass and buttery cashew is heady and invigorating, something we can’t get enough of. So on a recent trip to Switzerland, we spoke with our Vacherin producer about aging some wheels in our own caves. That’s precisely what we’ve done, and that’s precisely what this cheese is. After two months in Switzerland, this Fribourgeois makes its way to New York City, where we age it for an additional five months in our Alpine Cave. It’s everything we love about Vacherin Fribourgeois—the vegetal notes, the bright acidity, the scent of summer hay—and it’s a Murray’s exclusive.
Just the Facts
BourbonThink: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
MalbecThis rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.
Pair with: Equally toothsome cheeses like Boerenkaas Gouda.
Porters and StoutsPorter, Stout, Imperial Stout
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.