Wisconsin Grand Cru Gruyère With Beets And Pickled Quince
By Chef Scott Johnson
Servings: 4
Ingredients:
2 ounces water
1 ounce cider vinegar
1 ounce honey
2 quinces, peeled, seeded, cut into 1/8-inch strips
2 beets, cooked, peeled, sliced thin (1/8 inch crosswise)
Salt and pepper to taste
6 ounces Wisconsin Roth Kase Grand Cru Gruyère cheese, cut in 4 thick slices
Cooking Directions:
In small saucepot, combine water, vinegar and honey; bring to a boil. Add quince. Cover and refrigerate for 2 hours or overnight. Arrange beet slices on 4 serving plates. Top with quince. Season to taste. Place cheese slices over quince.
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Nutty, rich, full-bodied flavor made with traditional Swiss techniques in Wisconsin. Firm texture with scattered tiny eyes. Surface ripened with inedible brown rind.
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