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.


7 ratings


13 days ago

Nick Crow

a month ago

The aroma was too pungent for me. Flavor was alright and I could taste the beef/onion notes. I paired it with crackers and prosciutto but could not get past the smell unfortunately.

Ryan Stenson

2 months ago

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