Heritage

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 Gruyere using classic production techniques and hand-crafted copper vats. The cheese is aged in specially-designed curing rooms to attain the peak of perfection.

Description

Nutty, rich, full-bodied flavor made with traditional Swiss techniques in Wisconsin. Firm texture with scattered tiny eyes. Surface ripened with inedible brown rind.

Appearance

Pale, ivory-yellow, natural brown washed rind

Texture

Firm; a few small eyes

Flavor

Nutty, rich, sweet, full-bodied

Serving Suggestions

Classically, shredded Gruyere 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 Gruyere.

Goes Well With

Veal, chicken, potatoes, apples, pears, grapes, pickles, mustards Fruity white wines such as Gewurztraminer and Sauvignon Blanc; red wines such as Merlot and Cabernet Franc

Styles/Varieties

Gruyere 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.

Performance Note

Available by special order, Gruyere wheels referred to as Surchoix are specially aged longer than the average 90 days. The Gruyere 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.