What can be better on a cool autumn night than a classic cheese fondue with skewers of grilled vegetables and sausages? There's no need to look for Swiss Gruyere either, because Roth Kase is producing one of the world's best cheeses right next door in Monroe, Wisconsin. Their Roth's Reserve Gruyere is aged a minimum of six months, delivering a robust wave of nutty, pungent, creaminess that melts like heaven and satisfies even the most jaded of palates. The experts at the American Cheese Society agreed this year, as Roth's Private Reserve Gruyere came home with First Place in the American Original category as well as a tremendous Third Place "Best of Show" award. Availability is very limited and therefore on a special order basis when possible. The Gruyere Surchoix is yet another fantastic gruyere selection from Roth Kase. Roth's cellar masters hand select the finest wheels of gruyere for additional curing. Not all gruyere's can attain the Surchoix (French for "top choice") status and the 9 month required minimum aging. A true crowd pleaser, Gruyere is among the most versatile of cheeses, finding a home in virtually any recipe calling for cheese. It is equally delightful as a cheese course, simply served with bread, dried fruit, nuts and a glass of slightly sweet Riesling or Gewurtztraminer.
Hook's 10 Year Cheddar
The autumn apple harvest brings to mind visions of pie, cider, and of course - CHEDDAR! Nothing goes better with a good, crisp apple or slice of apple pie than a piece of hearty, sharp cheddar. Hook's Cheese Company of Mineral Point, Wisconsin makes some of the best "Super" aged cheddar available. Their 10 year is outrageously sharp, with that wonderful bit of crunch in the texture. It's a testament to the skill and experience of Tony and Julie Hook that a cheese aged this long still retains a smooth, melt-in-your-mouth creaminess rare in a cheese half this age. It's no wonder that they've won so many awards in their 35 year careers.