After five generations in the cheese business, Roth Kase USA still craft and cure Grand Cru Gruyère, their flagship cheese, in accordance with time-tested Alpine cheese making methods. Their expert cheese makers use imported copper vats to transform fresh milk from family farms into this award-winning cheese, which cellar masters then carefully cure on wooden boards in temperature and humidity-controlled cellars. By honoring their heritage and using the best resources Wisconsin has to offer, Roth Kase USA captures both the essence of classic Gruyère and the distinct terroir of America's Dairyland. Their
Grand Cru Gruyère Surchoix - the best of the best-is hand-selected for curing at least nine months, a cheese-plate centerpiece with a firm texture and complex flavors of caramel, fruit, and mushroom.
MADISON, Wis. - The stage was set Wednesday night at the sold out Cheese Champion reception at the Monona Terrace in Madison, Wis., as the 16 finalists of the World Championship Cheese Contest awaited the announcement of the top cheese in the world. Among the display sat Roth® Grand Cru® Surchoix and with an eruption of cheers it was named the 2016 World Champion.
Best of Show, 1999 American Cheese Society.
3rd Place, 2007, 2008 American Cheese Society.
2nd Place, 2005 US Championship Cheese Contest.
3rd Place, 1998 World Championship Cheese Contest.
Best of Class, 2000 World Championship Cheese Contest.
Gold, 2004 World Cheese Awards.
- Made from unpasteurized cow's milk.
- Photo depicts whole 18 lb. form of cheese.
- We cut and wrap this item by hand.
Nutritional information coming soon