Articles
INTERESTED IN MORE?
Featured Cheese for February 2009: Wisconsin Gruyère
Wisconsin Gruyère is the February featured cheese of the month.
Wisconsin Gruyère
Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyère. The pride and joy of the region, this cheese received its name from the town of Gruyères in the Swiss canton of Fribourg. Today, Wisconsin cheesemakers produce award-winning, hand-crafted Gruyère using classic production techniques in hand-crafted copper vats. The cheese is aged in specially-designed curing rooms to attain the perfect flavor.
Nutty and rich with a full- bodied flavor, Gruyère has a firm texture with a few small eyes visible. Surface ripened, the cheese is pale and ivory-yellow in color with an inedible brown rind. As Gruyère ages, the flavor becomes more assertive, earthy and complex.
Gruyère complements many pairing options such as veal, chicken and potatoes. A popular application for Gruyère is fondue, the Swiss tradition of dipping pieces of bread, juicy fruits or fresh vegetables into a creamy sauce. Gruyère is perfect for fondue with its distinct flavor and the versatility to pair well with a variety of dipping options.
Wisconsin, known for its stunning variety of award-winning cheeses, is home to many cheesemakers crafting outstanding semi-hard cheeses. In addition to Gruyère, these types include Cheddar, Colby, Edam, Swiss, Gouda and Baby Swiss cheeses. For more Gruyère or semi-hard cheese pairing tips, suggestions and recipes, visit www.WisDairy.com.
Featured Supplier–Roth Käse USA Ltd.
Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet factory has become a leader in specialty cheese production. Family owned and operated, its line of award-winning cheeses continues to grow, as does its reputation for excellence.
The Roth family cheesemaking venture began in 1863 in Uster, Switzerland. At the end of the century, the family extended their knowledge and appreciation of European cheeses by moving to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business that would soon become the largest importer of European specialty cheeses in North America.
In 1991, convinced there was a future making great cheeses in America, Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins Felix and Ulrich Roth to expand beyond importing to actual cheesemaking. It is here that Roth Käse USA was born for the primary purpose of crafting authentic Gruyère and other specialty cheeses of Alpine origin.
Built with the highest European standards and technology, the Swiss chalet-style factory is state-of-the-art, with authentic copper vats, special wood curing shelves and affinage and aging cellars.
In keeping with their Swiss origins, Roth Käse developed a unique apprenticeship program assuring that European know-how would continue in the company’s cheesemaking methods. The program allows Wisconsin and Swiss cheesemakers the opportunity to cross-train in each other's country, learning the technology and traditional European methods of cheesemaking and affinage.
This pursuit of craftsmanship and attention to cheese quality has earned Roth Käse more than 100 national, international, state and regional awards during the last decade.
For more information about Wisconsin Gruyère, Roth Käse USA or another Wisconsin cheesemaker, visit www.Foodservice.WisDairy.com.
Wisconsin Gruyère Recipes
- Wisconsin Gruyère Fondue
- Smokey Wisconsin Cheese Fondue
- Wisconsin Swiss Cheese Fondue
- Wisconsin Cheese Fondue
