Say “Alpine-style cheese” to any American, and he or she will most likely picture a wedge of cartoon-like Swiss cheese riddled with holes. However, the term “Alpine style” simply refers to any cheese indigenous to the Alps (go figure). While Europe is home to countless cheeses steeped in tradition, American cheesemakers shine in their ability to use time-honored recipes as a springboard to reimagine a cheese in a whole new way. Enter Roth’s Grand Cru®.
Grand Cru® is an Alpine-style cheese made in Wisconsin. Although traditional Alpine cheeses vary from valley to valley, there are some similarities. Milk is heated in huge copper vats and then crafted into large wheels. Roth continues these traditions by heating pasteurized cow’s milk in imported copper vats, then aging the cheese for a minimum of four months. Make sure to try all three varieties of Roth Grand Cru®: Original, Reserve, and Surchoix.
From winning four awards at the World Cheese Awards to snagging Second and Third Place at the American Cheese Society Conference, this robust cheese is a favorite of cheese experts as well as everyday chefs. For a warm weather snack, pair Roth Grand Cru® with fresh apples or pears, or kick back with a light amber ale. Its full-bodied flavor and superior meltability also make it a homerun for cooked dishes, like this Balsamic Mushroom and Onion Galette. This “lazy pie” unites onions, balsamic vinegar, and Grand Cru in store-bought pie crust for the perfect summer meal.
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon balsamic vinegar
- All-purpose flour, for dusting
- 1 store-bought pie crust (about 7.5 ounces), thawed if frozen
- 1 teaspoon Dijon mustard
- 4 ounces Roth Grand Cru®, grated (about 1 cup)
- 2 tablespoons chopped fresh parsley, for serving
- ►FILLING: Heat oil in a large skillet over medium heat. Add onion and sauté until softened and translucent, about 5 minutes. Add mushrooms, season with salt and pepper, and continue to cook, stirring occasionally, until mushrooms have released their liquid and have become browned and tender, 7 to 9 minutes. Remove from heat, stir in balsamic, and let cool for 10 minutes.
- ►GALETTE: Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper.
- ►Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a round about 12 inches in diameter.
- ►Starting on one end of the dough, loosely roll up the pie crust around the rolling pin. Transfer it to the prepared baking sheet and unroll the dough back out flat.
- ►Spread mustard on the dough, leaving about a 1½ to 2-inch border. Sprinkle half the cheese over mustard. Spoon filling evenly on top. Gently fold the edges of the dough over the filling, covering about 1½ to 2 inches of the filling and pleating the dough every 2 inches as you go. Sprinkle top with remaining cheese.
- ►Bake until the crust is golden-brown, 20 to 30 minutes. Let the galette cool at least 5 to 10 minutes before sprinkling with parsley, cutting into wedges, and serving.