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

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

Performance Note

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.

*Information Courtesy of the Wisconsin Milk Marketing Board