Issue link: http://osercommunicationsgroup.uberflip.com/i/634797
The Cheese Guide 37 Guggisberg Cheese, famous for being home of the Original Baby Swiss, is nestled among the lush, green pastures of Ohio's Amish Country. Deeply rooted in authen- tic Swiss culture, tradition and ex- perience, this award-winning cheese is unlike any other. Founded by Swiss immigrant Alfred Guggisberg and now oper- ated by his son, Richard, Guggis- berg Cheese prides itself on supe- rior standards of quality, which is represented by recent interna- tional and national awards. Gug- gisberg's 2015 United States Grand Champion Premium Swiss cheese has a unique blend of mild, slightly nutty flavors that have been the Guggisberg tradi- tion from the very beginning. Judged as the number-one cheese in America, it is simply the best of the best. In addition to Pre- mium Swiss and Baby Swiss, Guggisberg's three factories produce a wide variety of cheeses, including award-winning Colby, Marble, Pepper Jack, Thunder Jack, Lac- erne, Farmer's Cheese, and Amish Butter Cheese. Rec- ognized across the country as the best, Guggisberg and qual- ity go hand-in-hand. Guggisberg Cheese 330.893.2500 www.babyswiss.com Premium Swiss from Guggisberg Cheese In 1115 AD, a cheese was discov- ered in western Switzerland in a beautiful region with rolling fields, scenic mountains and a majestic castle. This place, called Gruyères, is the origin of Le Gruyère AOP. Gruyère AOP is hand-made in 170 small batches with the same recipe for over 900 years. Gruyère AOP is one of a kind, and it is the only cheese that can be called Gruyère AOP Switzerland. It's made from the raw milk of cows sustained in the same local fields since 1115 AD, then slow-aged in local cellars and caves. The uniquely smooth, savory true flavor you will find only in Le Gruyère AOP is 100 percent natural, 100 percent additive free, and naturally free of lactose and gluten. Gruyère AOP is the perfect complement to your cuisine. For a smooth and mild, yet extremely satisfying taste, Le Gruyère Classic is aged for a minimum of five months. Le Gruyère Reserve, which has been aged for 10 months or more, has a smooth but more robust flavor. Both varieties are great in recipes or sliced as a snack. Either way, your customers are sure to enjoy the only cheese that has this distinct tradition. Interprofession du Gruyère 41.0.26.921.84.10 www.gruyere.com The Only Gruyère AOP in the World, 900 Years in the Making Barely Buzzed has a rind that's hand-rubbed with freshly ground espresso-blend beans from Col- orado Legacy Fine Coffees and French Superior lavender buds to make a creamy full-bodied cheese with flavor notes of but- terscotch and caramel that has won multiple awards over the past several years. The awards include first place awards from the American Cheese Society in 2007, 2008, 2009, 2011 and 2015 and, most recently, a bronze medal at the World Cheese Awards. Barely Buzzed pairs well with medium and full- bodied wines, ports, bourbons, ales, stouts and ciders. Beehive Cheese Co. 801.476.0900 www.beehivecheese.com Beehive Cheese Co. is Barely Buzzed