The Wonderful World of Cheese

In addition to a large and diverse selection of domestic cheeses that our Hen Houses have always carried, we have,of late, focused on building an ever increasing repertoire of imported cheeses. The variety and quality continues to grow, as does our excitement, along with the public’s interest and consumption.

The US Dairy Export Council reports that “The U.S. annual cheese consumption is reaching

30 lbs per capita and growing”. This interest can be seen in upscale restaurants, many of whom have added sophisticated cheese plates/trays/courses to their menus. A highly successful restaurant in New York City, ARTISNAL, is built entirely around the concept of cheese, complete with its own temperature-controlled cellar under the restaurant to ripen each cheese to its own individual state of perfection.

Each month we highlight a particular cheese, which we will tell you about here. More importantly, we invite you to come into our stores and taste them, developing your own repertoire of favorites.

Cheese of the Month for October, 2009

Switzerland Gruyere Cheese

Gruyere is one of Switzerland’s best known and most widely exported cheeses.  Some authorities believe it dates back to the twelfth century, taking its name from the Valley of Gruyere.  It is a hard, cooked pressed, cow’s milk, mountain-style cheese.  The natural, rusty brown rind is hard, dry and pitted with tiny holes.  The interior is firm but supple, light yellow to amber in color with small holes or “eyes” caused by expanding gasses released by bacterial growth during the curing process.  Gruyere has a wonderful complexity of flavors, at first fruity, later becoming more earthy and nutty.  It has a sweetish lingering aftertaste, rich and creamy while at the same time dense and compact.  It has a 48% fat content.

To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling.  The resulting curd is broken into small pieces and heated, traditionally in copper vats, to 130 degrees.  Next, the cheese is placed into molds and pressed to remove additional moisture.  The cheese is then salted in brine for 8 days and ripened for 2 months at room temperature.  Curing lasts from 3 to 10 months.  The older the cheese, the fuller, deeper and richer tasting it will be.

Gruyere’s long and robust flavor lends itself well to use in fondues, quiches, grilled sandwiches and surface topping for baked dishes, as well as a table/dessert cheese.  It pairs well with aged dry whites or dry red wines such as cabernet sauvignon

CLASSIC SWISS FONDUE.

1 clove GARLIC, halved

1 lb GRUYERE CHEESE, grated

½ lb EMMENTHALER CHEESE or other Swiss cheese, grated

1 cup dry WHITE WINE

1 Tablespoon plus 1Teaspoon CORNSTARCH

1 Teaspoon fresh LEMON JUICE

1½ Tablespoons KIRSCH

Freshly GROUND PEPPER

Freshly grated NUTMEG

Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.  Combine the grated cheeses with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.  Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes.Do not overcook the fondue or it will get stringy.  Serve at once.

All kinds of wonderful things can be dipped into the cheese; most traditionally, (grilled or toasted) (Tuscan) bread cubes.  Steamed red-skinned potato chunks or fingerling potatoes and pear slices are delicious.  How about steamed, shelled shrimp, asparagus, Brussels sprouts, grilled Italian sausage……………  Be sure to stir the fondue as you dip and remember that whoever drops his bread into the fondue has to kiss the guests! So make sure you invite guests that you would not mind kissing.