It’s been around since the 13th century—one taste and you’ll join its ranks of admirers. While traditional Gruyere may age anywhere from six months to three years, Murray’s carefully selects special wheels with incredible aging potential that we finish in our own caves for a full twelve-month maturation. It is then that Gruyere’s aromas of caramelized apples and notes of hazelnutty brown butter come together in a smooth, dense paste—perfect for a classic fondue or melted atop a Croque Madame. Raw cow’s milk Gruyere is considered central to (if not synonymous with) the culture and history of Switzerland’s Fribourg region, an Alpine crossroads that ushered in the Celts, the Helvetians, and the Romans, who later shared their cheesemaking traditions. Today, Swiss dairy cooperatives produce these 80-pound wheels, with an eye toward tradition. Gruyere is nothing if not a gracious pairing partner- try it alongside a light, bright red, a big, rich white, or a handful of preserved walnuts and a few slices of smoky speck.