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Cheese of the Month
SPECIALS
Specials
 
The Wonderful World Of
Imported Cheese
October, 2008

In addition to a large and diverse selection of domestic cheeses that our Hen Houses have always carried, we have, of late, focused on building an ever increasing repertory of imported cheeses. The variety and quality continues to grow, as does our excitement, along with the public’s interest and consumption. The US Dairy Export Council reports that “The U.S. annual cheese consumption is reaching 30 lbs per capita and growing”. This interest can be seen in upscale restaurants, many of whom have added sophisticated cheese plates/trays/courses to their menus. A highly successful restaurant in New York City, ARTISNAL, is built entirely around the concept of cheese, complete with its own temperature-controlled cellar under the restaurant to ripen each cheese to its own individual state of perfection.

Each month we highlight a particular cheese, which we will tell you about here. More importantly, we invite you to come into our stores and taste them, developing your own repertoire of favorites.


GRAND CRU GRUYERE

This majestic alpine cheese is made using time honored techniques that date back to the twelve century, the noble Swiss classic is created using copper vats the craftsmen turn the fresh milk selected from south Wisconsin farms into morsels of curd and then pressed with care into forms the cheese is then aged in temperature and humidity controlled cellars. The cellars are tended by cellar masters who carefully oversee the cheese throughout the curing process at Roth Kase cheese makers. The Grand Cru Gruyere is considered the jewel or these cheese masters. It is aged for at least 4 months or more. It is considered a cook’s best friend with a robust flavor with small eyes and a rich ivory interior the Grand Cru has a complex nutty, earthy flavor with fruity undertones. It truly is a shining example of American Artisan Cheeses.

This cheese lends itself to any dish – from Panini to mac and cheese. A pure delight for snacking and melts with great ease and full flavor and texture – in your favorite gratin, onion soup, fondue or quiche it brings a quality to your recipes and compliments to your table. Serves well with a Pinot Grigio or any light fruity white wine.