Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyere. The pride and joy of the region, this cheese received its name from the town of Gruyeres in the Swiss canton of Fribourg. Today, Wisconsin cheesemakers produce award-winning, hand-crafted alpine cheese using classic Swiss production techniques and hand-crafted copper vats. Surface ripened with an inedible brown rind, the cheese is aged in specially-designed curing rooms to give it a nutty, rich, full-bodied flavor and firm texture.
Pale, ivory-yellow, natural brown washed rind
Firm; a few small eyes
Nutty, rich, sweet, full-bodied
Classically, shredded alpine tops onion soup or is incorporated in fondue.
Add to au gratin dishes, quiches and soufflés.
Put a new twist on an old favorite, macaroni and cheese – make it with penne pasta and alpine.
Goes Well With
Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot, Riesling, Sauvignon Blanc, Beaujolais, Syrah/Shiraz, Ice Wines, Albariño (an aromatic and acidic white wine from the Iberian peninsula, more familiar to some from the Portuguese term Alvarinho), Dry Sherry, Manzanilla, Rioja, Port, Madeira, Scotch, Pale Ale, Lager, whole grain or wheat crackers, water crackers, butter crackers, poultry, pork, beef, vegetables, apples, pears, grapes, dried fruits, nuts
Alpine is available in 18-pound wheels, 18-pound blocks, 6-pound loaves, 5-pound shreds, 2-pound shreds and 8- to 10-ounce random-weight pieces.
Available by special order, alpine wheels referred to as Surchoix are specially aged longer than the average 90 days. The alpine becomes granular and increasingly sweet and nutty. The age it is released is based upon request and availability.
Carefully remove the rind before shredding or serving. A smear is handrubbed on the outside of this surface-ripened cheese. It ages slowly in cool cellars on special boards and forms distinct, small eyes.