Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyere. The pride and joy of the region, this cheese received its name from the town of Gruyeres in the Swiss canton of Fribourg. Today, Wisconsin cheesemakers produce award-winning, hand-crafted Gruyere using classic production techniques and hand-crafted copper vats. The cheese is aged in specially-designed curing rooms to attain the peak of perfection.
Description:
Nutty, rich, full-bodied flavor. Firm texture with a few tiny eyes. Surface-ripened with inedible brown rind. Shred for fondue, baked dishes, melting on onion soup. Gruyere is imported from Switzerland.
Cheese is a nutritious milk product that has been one of man's most important foods for thousands of years. The United States and France rank as the leading cheese-producing countries. Wisconsin is the leading cheese making state. Wisconsin Cheese comes in about 350 varieties and in many different sizes and shapes. There are literally several thousands of varieties world wide.
History of Cheese Making
Widmer's Wisconsin Cheese Legacy...
In Wisconsin, the cheese making
legacy runs deep and examples of
third-and fourth generation
Wisconsin cheese makers carrying
on the family tradition are common.
Joe Widmer, is one such third-generation example. Widmer's Cheese Legacy
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