Wasatch Mountain Gruyère is a raw cow's milk cheese produced by Jennifer Hines and Pete Schropp at Rockhill Creamery in Richmond, Utah. The cheese is aged in cave from 2 months to 1 year or more before going to the market for sale. This mellow, rich-flavoured cheese has a crumbly and firm paste with small open "eyes" holes. It displays an amazing intricacy of flavours ranging from nutty, buttery and earthy to very sharp and tart with lingering grassy notes. The aromas are pleasant reminiscent of salt and fresh milk. Pair the cheese with a bright, bold red wine.
Other American cheeses: