Scharfe Maxx Extra
In a town where Emmentaler and Appenzeller were made for generations, the Studer family decided to create something new. Through experimentation and innovation, they designed an Alpine gem that is nutty, oniony, bacony and exclusive to Murray's! After a year of aging, the cheese becomes brittle and crystallized, waiting to be chunked and devoured with a handful of hazelnuts. Melt this one of a kind cheese over some spring vegetables or dollop on fresh bread with some sour cherry jam.
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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.
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.
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.