Grand Cru Surchoix cheese
Roth Cheese, part of Emmi Roth USA, has a long, storied history in cheesemaking. In 1865, Oswald Roth began exporting cheese from Switzerland to the United States. In 1911, his son Otto began a Swiss cheese import company in New York City. In 1989, the original Swiss producer becomes Roth Kase AG, and in 1990, Roth Kase USA is founded in Monroe, Wisconsin. They installed the first copper vats for producing Alpine cheese in the United States, and they reintroduced wood boards as a vehicle for aging cheeses.
In 1999, Grand Cru Surchoix took the Best in Show Award at the American Cheese Society (ACS) competition. In 2004, Roth tripled its production capacity in Monroe, and in 2006 finished its curing cellars and culinary education center. In 2010, Roth became part of Emmi Roth USA through a merger with Swiss cheesemaker Emmi AG.
Just like Champagne can only be made in the Champagne region of France, Gruyere can only be made in the Gruyere region of Switzerland. Grand Cru is an Alpine-style classic cheese, in the same category as the time-honored Gruyere. Grand Cru Surchoix is made with the freshest milk in imported copper vats and aged in Roth Cheese’s cellars for at least 4 months. Robust and full-bodied, this award-winning cheese melts beautifully to become a cook’s best friend.
Pairing suggestions: Apple cider, cornichons (pickled gherkins), Simple & Crisp fruit crisps.