CHEESE CONNOISSEUR magazine is the authority on all things cheese. We provide our readers — sophisticated, well-educated foodies and industry professionals — with information about specialty cheeses, celebrity cheesemakers, chefs, wines, travel opportunities and complementary foods and beverages. Published by the award-winning publishers of PRODUCE BUSINESS and DELI BUSINESS magazines, CHEESE CONNOISSEUR has been turning heads since its inception in the winter of 2008.
THE REAL GRUYÈRE AOP – FROM SWITZERLAND
Fromage Gruyère S.A. is the only affineur still operating in the Swiss canton of Fribourg, the heart of Le Gruyère AOP. Our centennial company stands for aging cheese to the apex of quality, exclusively from production that respects heritage, tradition, quality, skill and nature. With these concerns in mind, we apply the designation of "1655" only to production that best reflects these standards.
Since the mid-1800s, before Wisconsin was recognized as a state, the resident cheesemakers have been putting the art into artisan cheese – producing 47% of all specialty cheese made in the USA. Wisconsin is home to 1,200 licensed cheesemakers who draw from their rich European heritage and cheesemaking traditions, and combine it with incredible innovation to produce over 600 cheese varieties, types and styles. Wisconsin is the nation’s leader in the production of unique specialty and artisan cheeses including international award-winners, known as Wisconsin originals.