Patrick Oconnell
Grand Cru is an Alpine-style cheese made in Wisconsin, USA, by the Roth family, who have been making cheese since 1863. The original wheels of Grand Cru are aged for four months, while reserve wheels are aged for at least six months, and Grand Cru Surchoix wheels are aged for at least nine months. The flavour of Grand Cru is described as nutty, buttery, and meaty, with notes of caramel, fruit, and mushroom. It pairs well with zinfandel or jammy red wine, as well as apples, pears, almonds, figs, and cornichons.
| Characteristics | Values |
|---|---|
| Flavour | Buttery, nutty, mushroomy, meaty, caramelly, fruity |
| Texture | Creamy paste, crunchy crystals, firm |
| Type | Alpine-style, washed-rind, raw cow's milk cheese |
| Manufacture | Handmade in small batches in Wisconsin, cured in imported copper vats |
| Age | Minimum of 4 months, 6 months, 9 months or 12 months |
| Pairing | Zinfandel, jammy red, apple cider, amber beer |
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What You'll Learn
Buttery, nutty, and mushroomy
Grand Cru is an Alpine-style cheese, crafted in imported copper vats and cured for about four months in the cellars. It is made from the finest Wisconsin milk, which is known for its high quality. This cheese has a robust and full-bodied flavour profile, with light floral notes. Its flavour is buttery with a meaty richness and an extraordinary nutty, mushroomy taste. The texture is firm, and the paste is creamy with crunchy crystals.
Grand Cru Surchoix is a variety of Grand Cru that is aged for a minimum of nine months. It has a similar recipe to Swiss Le Gruyere. The name "Surchoix" means that this batch of cheese is a cut above the rest. This variety has a more intense flavour profile, with notes of caramel and fruit in addition to the buttery, nutty, and mushroomy flavours of the original Grand Cru.
Grand Cru pairs well with fresh apples, pears, almonds, figs, and cornichons (pickled gherkins). It is also excellent when served with a glass of apple cider or amber beer. For a more indulgent pairing, try it with a glass of zinfandel or a jammy red wine.
The Roth family's cheesemaking venture began in 1863 in Uster, Switzerland. By the early 1900s, Otto Roth, the son of the founder, had established a successful business importing European specialty cheeses to America. In the 1990s, the family began making cheese in Wisconsin, taking advantage of the state's high-quality milk.
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Caramel and fruity notes
Grand Cru is an Alpine-style cheese, crafted in imported copper vats using fresh milk from Wisconsin. It is cured for about 4 months in the cellars, resulting in a firm texture and a flavour profile that includes caramel and fruity notes. The cheese has a robust and full-bodied flavour with light floral notes. It pairs well with fresh apples, pears, almonds, figs, and cornichons (pickled gherkins). The combination of these flavours creates a unique and indulgent experience, making it a favourite among cheese connoisseurs.
The process of crafting Grand Cru cheese involves the use of traditional methods and the highest quality ingredients. The milk used in its creation is sourced from Wisconsin, which is known for its high-quality dairy products, supplying a significant portion of the cheese in the United States. The attention to detail and dedication to quality have resulted in a cheese that is truly exceptional.
Grand Cru has a well-deserved reputation for its superb flavour and quality. In 2016, the Grand Cru Surchoix variant won the World Cheese Championship, showcasing its excellence on a global stage. This variant is aged for a minimum of nine months, resulting in a luscious cheese with a creamy paste and crunchy crystals. The longer ageing process contributes to the development of its complex and captivating flavour profile.
The caramel and fruity notes in Grand Cru cheese are a delightful surprise for the palate. These flavours are a result of the careful crafting and ageing process, creating a harmonious blend of sweetness and richness. The caramel notes provide a deep, buttery aroma and a hint of toasted sugar, while the fruity notes add a refreshing touch, reminiscent of ripe apples or pears.
The combination of caramel and fruity notes in Grand Cru cheese makes it a versatile option for pairing with various beverages. It complements sweet and fruity wines, such as a jammy red, as well as crisp and refreshing apple cider. The contrast between the sweet and savoury flavours creates a delightful balance, making Grand Cru a favourite for cheese and wine pairings.
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Robust and full-bodied
Grand Cru is a robust and full-bodied cheese with light floral notes. It is an Alpine-style cheese crafted in authentic copper vats using the finest Wisconsin milk. The original wheels are cured for about 4 months in the cellars, resulting in a creamy paste and crunchy crystals. The longer it is aged, the firmer its texture becomes, and the more pronounced its flavours.
Grand Cru has a nutty, mushroomy flavour with hints of caramel and fruit. Its complex taste is buttery with a meaty richness. The cheese pairs well with fresh apples, pears, almonds, figs, and cornichons (pickled gherkins). It is also excellent with a glass of apple cider or amber beer.
Grand Cru Surchoix, a variety of Grand Cru, is aged for a minimum of 9 months, resulting in a firmer texture and more intense flavours. It won the World Cheese Championship in 2016, showcasing its exceptional quality. This variety is best enjoyed with a glass of zinfandel or a jammy red wine.
The secret to Grand Cru's robust flavour lies in the cheesemaking expertise of the Roth family, whose history in the craft dates back to 1863 in Switzerland. In the early 1900s, the family brought their knowledge and passion for European cheeses to America, establishing a successful business that became one of the largest importers of specialty cheeses in North America. Today, Grand Cru is a signature cheese crafted with the same dedication and attention to quality, earning its place as an award-winning cheese.
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Melts beautifully
Grand Cru is a unique, signature Alpine-style cheese. It is crafted in authentic, imported copper vats using the finest Wisconsin milk. The cheese is then aged for at least four months in cellars. This process gives Grand Cru its distinctive, robust and full-bodied flavour with light floral notes.
Grand Cru is a versatile cheese that can be enjoyed in many ways. One of its standout qualities is its ability to melt beautifully. When melted, Grand Cru becomes a cook's best friend, adding a rich and creamy texture to any dish. Its melting properties make it a perfect choice for grilled cheese sandwiches, paninis, or as a topping on soups and pastas. The melted cheese is smooth and luscious, enhancing the flavour of other ingredients without overwhelming them.
The melting characteristic of Grand Cru is also advantageous for creating cheese sauces. Its creamy consistency blends seamlessly with other ingredients, resulting in a velvety sauce that can elevate the taste of vegetables, meats, or grains. Whether you're crafting a classic macaroni and cheese or experimenting with a new recipe, Grand Cru's meltability will ensure a decadent and satisfying outcome.
In addition to its culinary applications, Grand Cru's meltability can also be enjoyed on its own or as part of a cheese platter. When served at room temperature, the cheese takes on a softer, more supple texture, making it ideal for spreading on crackers or bread. Its smooth consistency and rich flavour make it a delightful addition to any charcuterie board or as a simple, indulgent snack.
The ability of Grand Cru to melt beautifully sets it apart from other cheeses and contributes to its versatility in the kitchen. Whether melted, grilled, spread, or enjoyed on its own, Grand Cru's distinctive flavour and texture will elevate any culinary creation.
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Pairs well with cider or amber beer
Grand Cru is an Alpine-style cheese with a robust and full-bodied flavour. Its flavour is buttery with a meaty richness and nutty, mushroomy notes. It is aged for at least four months, resulting in a creamy texture with crunchy crystals.
Grand Cru pairs well with cider or amber beer. The sweetness of the cider complements the nutty, buttery flavours of the cheese, while the carbonation of the cider or beer helps to cut through the richness of the cheese. The crisp, refreshing taste of the cider or beer also helps to balance the strong flavours of the Grand Cru, creating a harmonious pairing.
When pairing Grand Cru with cider, consider a dry or semi-dry cider to contrast the creamy texture of the cheese. The tartness of the cider will refresh the palate, while the apple flavours will enhance the fruity notes that develop in the cheese with age.
For an amber beer pairing, look for a beer with caramel or malt flavours that will mirror the sweet, caramelised notes in the Grand Cru. The slight bitterness of an amber beer will also provide a pleasant contrast to the savoury, umami flavours of the cheese.
In addition to cider and amber beer, Grand Cru also pairs well with fresh apples, pears, almonds, figs, and cornichons (pickled gherkins). Its versatility in pairings makes it a great choice for cheese plates or as an ingredient in recipes.
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Frequently asked questions
Grand Cru is an Alpine-style cheese with a creamy paste and crunchy crystals. It has a nutty, buttery, and mushroomy flavour with a meaty richness. It is made from cow's milk and is similar to Swiss Le Gruyere.
The original Grand Cru wheels are aged for four months, while reserve wheels are aged for at least six months. The Grand Cru Surchoix wheels are aged for a minimum of nine months.
Grand Cru pairs well with fresh apples, pears, almonds, figs, and cornichons. It also goes well with drinks like apple cider or amber beer.
