Andy Montoya
Grand Cru® Reserve is an award-winning Alpine-style cheese crafted from fresh cow's milk in large copper vats. It is aged for at least four months, developing a bold, nutty flavour. This versatile cheese can be served in a variety of ways, such as on a cheeseboard, in a salad, or as an ingredient in dishes like a galette. When serving Grand Cru® or any cheese, it is recommended to bring it to room temperature for optimal taste and texture. The French often serve cheese after the main course, either before or as dessert, accompanied by wine, fresh fruit, or fruit preserves.
| Characteristics | Values |
|---|---|
| When to serve | After the main course, either before dessert or as dessert |
| How to serve | On a tray in the middle of the table, or plated individually |
| Amount to serve | 1-2 ounces of each cheese per person |
| Accompaniments | Fresh fruit, fruit preserves, bread, or salad |
| Wine pairing | Riesling, cru Beaujolais, or the wine served with the main course |
| Storage | Wrap in parchment or wax paper; bring to room temperature before serving |
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What You'll Learn
- Grand Cru® Reserve is an Alpine-style cheese crafted from cow's milk in copper vats
- It's aged for at least four months, developing a bold, nutty flavour
- Grand Cru pairs well with fruit jam, dried apricots, Riesling, Bock beer, or IPA
- It's best to serve 1-2 ounces of Grand Cru per person at a party
- Grand Cru can be used in dishes such as a Balsamic Mushroom and Onion Galette
Grand Cru® Reserve is an Alpine-style cheese crafted from cow's milk in copper vats
Grand Cru® Reserve is a signature Alpine-style cheese. It is crafted from cow's milk in imported copper vats, using some of the finest and largest vats available. The milk is sourced from Wisconsin, which is known for its rich dairy history and high-quality milk production. The state's dairy industry has a long tradition, dating back to the mid-1800s when European immigrants settled in the region and brought their cheese-making expertise. The climate and soil conditions are ideal for dairy farming, with lush green pastures and a temperate climate providing ample rainfall and moderate temperatures. Wisconsin milk is renowned for its quality, flavour, and creamy texture. It has a robust and full-bodied flavour with light floral and nutty notes, a hint of fruitiness, and a mellow finish.
Grand Cru® Reserve is aged for at least four months in cellars, although some suggest aging for six months or more. During this time, the cheese develops a bold, nutty flavour and a robust, full-bodied texture. The cheese is ideal for any cheeseboard and pairs well with fruit jam, dried apricots, crackers, and fruit. It also goes well with certain wines, such as Riesling, Bock beer, or an IPA. For a more adult taste, it can be paired with a white dessert wine or a late-harvest Riesling.
When serving Grand Cru® Reserve, it is important to note that cheese should be served at room temperature. While cold cheese is easier to cut, it is best to prepare and then bring the cheese to room temperature before serving. Hard cheeses like Grand Cru® Reserve should not be sliced but rather broken into small pieces. If serving Grand Cru® Reserve as an hors d'oeuvre, plan on serving 1 to 2 ounces of cheese per person.
Grand Cru® Reserve can also be served as part of a cheese course, which is a wonderful way to bring varied flavours to the table. In France, the cheese course is typically served after the main course, either before or as dessert. It is common to serve a cow's milk cheese, a sheep's milk cheese, and a goat's milk cheese, allowing guests to sample a variety of flavours and textures. The cheese can be plated individually (1/2 to 1 ounce of cheese per person), or presented on a tray in the middle of the table for guests to help themselves.
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It's aged for at least four months, developing a bold, nutty flavour
Grand Cru is an award-winning Alpine-style cheese crafted from the freshest cow's milk in large copper vats. It is then aged for at least four months, developing a bold, nutty flavour. The ageing process takes place in cellars, where the cheese is exposed to air, which is crucial to its perfection. Grand Cru comes in three varieties: Original, Reserve, and Surchoix.
When serving Grand Cru, it is essential to consider the amount of cheese per person, which can vary depending on the context. For a cheese hors-d'oeuvre or party, plan on serving 1 to 2 ounces of Grand Cru per person. It is also important to note that cheese should be served at room temperature, as it is the best for taste and texture. However, cold cheese is easier to cut than warm cheese, so it is recommended to prep the cheese and then bring it to room temperature before serving.
Grand Cru pairs well with fruit jam, dried apricots, and various beverages such as Riesling, Bock beer, or IPA. It can be served as part of a cheeseboard or added to green salads and omelettes. For a unique flavour combination, try the Balsamic Mushroom and Onion Galette with Grand Cru, where the cheese is baked into a golden-brown crust.
When storing Grand Cru, it is recommended to use parchment or wax paper. This type of cheese should be consumed within one week of purchase to ensure the best flavour.
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Grand Cru pairs well with fruit jam, dried apricots, Riesling, Bock beer, or IPA
Grand Cru Reserve is a signature alpine-style cheese crafted from fresh cow's milk in some of the largest copper vats. It is aged for over six months in cellars, developing a bold, savoury taste with a nutty flavour. Grand Cru pairs well with fruit jam, dried apricots, Riesling, Bock beer, or IPA.
Fruit jams and dried apricots complement the savoury and nutty notes of the Grand Cru. When serving Grand Cru with fruit, it is customary to place the cheese tray in the middle of the table and let everyone help themselves.
Riesling is a bright and tangy wine that offers a nice contrast to the richness of cheeses like Grand Cru. A dry and complex Riesling, such as the Weinbach Riesling Grand Cru Schlossberg Cuvée Ste Catherine 2016, pairs beautifully with cheeses that have body and weight, like Grand Cru.
Bock beer is a strong, dark lager that can range from sweet to hoppy, providing a nice contrast to the bold and nutty flavour of Grand Cru. IPA, or India Pale Ale, is a hoppy and bitter beer that also pairs well with the savoury and nutty notes of Grand Cru.
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It's best to serve 1-2 ounces of Grand Cru per person at a party
Grand Cru is a signature alpine-style cheese crafted from cow's milk and aged for over six months in cellars. It has a bold, nutty flavour and is ideal for a cheeseboard. It pairs well with fruit jams, dried apricots, and wines like Riesling, Bock beer, or IPA.
When serving Grand Cru at a party, it is best to offer 1-2 ounces per person. This is the standard serving size for cheese hors d'oeuvres and will ensure your guests can enjoy a variety of cheeses without being overwhelmed. If you are serving Grand Cru as part of a cheese course, the French style of serving involves placing a cheese tray in the middle of the table and letting guests help themselves. This way, guests can choose their favourite cheeses and take as much or as little as they like.
To create a well-rounded cheese board, limit your selection to 3-5 different varieties of cheese. This will provide a diverse range of flavours without being too expensive or difficult to manage. In addition to Grand Cru, you might include a soft-ripened goat cheese, a sheep's milk cheese like Ossau-Iraty, and a cow's milk cheese such as Comté.
When preparing your cheese board, remember to take the cheese out of the refrigerator ahead of time and let it come to room temperature. Cheese is best enjoyed at room temperature as it allows for the best taste and texture. However, cold cheese is easier to cut, so you may want to cut or break your cheese into small pieces before bringing it to room temperature.
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Grand Cru can be used in dishes such as a Balsamic Mushroom and Onion Galette
Grand Cru is a signature Alpine-style cheese crafted from fresh cow's milk, heated in large copper vats, and then crafted into large wheels. It is aged for at least four months, developing a bold and savoury taste with a nutty flavour. It is ideal for cheeseboards and pairs well with fruit jams, dried apricots, Riesling, Bock beer, or IPA. It is also a great addition to green salads and omelettes.
Grand Cru can be used in cooked dishes, such as a Balsamic Mushroom and Onion Galette. This "lazy pie" combines onions, balsamic vinegar, and Grand Cru in a store-bought pie crust. It is a perfect summer meal, best served with a green salad.
Ingredients:
- 1 large onion, sliced
- 2 1/2 cups button mushrooms, sliced
- 1-2 cloves of garlic
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon neutral oil (such as corn oil)
- 2-3 tablespoons balsamic vinegar
- 2-3 tablespoons cream
- 7 sprigs thyme
- 1 sprig rosemary
- Salt and pepper to taste
- 1 egg yolk, lightly beaten
- 1 1/4 cups plain flour
- 1/4 cup olive oil
- 3 tablespoons cold water
- Grand Cru cheese, grated or sliced
Method:
- Prepare the dough by mixing the flour and a pinch of salt in a bowl. Add 1/4 cup of olive oil and mix with a spoon. Slowly add the cold water and mix until it forms a ball of dough. Wrap the dough in cling film and keep in the fridge.
- Heat butter and olive oil in a large skillet over high heat. Add the sliced onions and cook for 5 minutes. Sprinkle with salt and chopped rosemary, then cover and cook until the onions are light brown, stirring occasionally.
- In a separate pan, heat some olive oil over medium heat. Add the cooked onions, balsamic vinegar, and cook for 2 minutes. Sprinkle with salt, pepper, and thyme, then add the cream and cook for another 4 minutes. Remove from the heat and let cool.
- Roll the dough into a circle, about 1/4 inch thick, on a floured surface. Transfer to a baking sheet.
- Spread the onion and mushroom filling onto the dough, leaving a 2-inch border. Sprinkle half the Grand Cru cheese over the filling.
- Gently fold the edges of the dough over the filling, pleating as you go. Sprinkle the remaining cheese on top.
- Bake at 350-400 degrees Fahrenheit for 20-30 minutes, until the crust is golden brown.
Enjoy your homemade Balsamic Mushroom and Onion Galette, featuring the delicious Grand Cru cheese!
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Frequently asked questions
Grand Cru® is an Alpine-style cheese crafted from fresh cow's milk in large copper vats. It is aged for at least four months, developing a bold and savoury taste with a robust, nutty flavour.
Grand Cru is a hard, aged cheese, so it should be wrapped in parchment or wax paper for storage.
If serving Grand Cru as an hors d'oeuvre, plan for 1 to 2 ounces of cheese per person.
Grand Cru pairs well with fruit jam, dried apricots, Riesling, Bock beer, or IPA. It can also be added to green salads and omelettes.
Grand Cru can be served as an hors d'oeuvre or appetizer, or after the main course, either before or as dessert.
