2nd Place Awards:
Green County Fair - 20123rd Place Awards:
American Cheese Society - 2008, 2012
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.
Nutty, rich, full-bodied flavor made with
traditional Swiss techniques in Wisconsin. Firm texture with scattered
tiny eyes. Surface ripened with inedible brown rind.
Pale, ivory-yellow, natural brown washed rind
Firm; a few small eyes
Nutty, rich, sweet, full-bodied
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
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