At Roth Kase they are still crafting thru Alpine cheesemaking methods along with Southern Wisconsin terroire and Gran Cru Original is a prime example. To make this award-winning cheese imported copper vats are used to transform fresh milk from family farms into this American artisanal cheese. This cheese used to be called Gruyere Grand Cru, but in recognition of Swiss AOC rules, Roth Cheese dropped the 'Gruyere'.
With an outer firm texture and an ivory interior, it holds an array of tastes, complex in flavor. Caramel, fruit, and mushroom come to the top then you are met with the full-bodied rich, sweet and buttery notes of cocoa, toasted nuts and hay.
Stage on a cheese-plate as the centerpiece or as an appetizer served with cured meats. Grate atop pasta or risotto. Pair with a white dessert wine or a late harvest Riesling.
We hand-cut and wrap this cheese in pieces of 1 pound and 8 ounces.
Ingredients:pasteurized cultured milk, salt, enzymes.