What do you get when you blend two of the most iconic cheeses in the world, cheddar and gruyère? It’s an award-winning artisan masterpiece that’s captivated fans worldwide.
Wood River Creamery® Cheddar Gruyere is a tasty example highlighting the endless possibilities of cheesemaking. Every batch is a testament to the skill and devotion of
Burnett Dairy® Cooperative’s Master Cheesemaker, Bruce Willis. This one-of-a-kind specialty cheese beautifully fuses the decadent characteristics of cheddar and gruyère cheeses. It’s a showpiece of Bruce’s innovative cheesemaking chops, a craft he’s honed by passion and dedication for over 45 years.
The Making of a Masterpiece
This delicious beauty was no accident. For Bruce, its conception was as intentional as the traditional mozzarellas, colbys and cheddars he made decades before Wood River Creamery® Cheddar Gruyere debuted. “I came up with this back in 2006,” shares Bruce. “I wanted to make something unique…I wanted something that could be a good table cheese but still have a good melting ability when it came to cooking.”
Using quality milk from farmer-owned Burnett Dairy® Cooperative in Grantsburg, Bruce launched a meticulous journey of blending cultures and cheesemaking techniques to craft this new cheese. “I desired to do it right, so I did it in small batches,” Bruce recalls. “It took about three years to get everything blended just right. I would consider it a cheddar that’s been ‘gruyered’.”
Every bite of Wood River Creamery® Cheddar Gruyere is a delicate dance between texture and taste; it’s an intriguing cheese for connoisseurs. Each block is aged to perfection for six to eight months. The texture is smooth and creamy with pockets of tyrosine crystals, which imparts a delightful mouthfeel. “Aging brings out the sweetness of the cheese,” explains Bruce. There are sweet, nutty notes you would expect from a classic alpine-style cheese like gruyère and a pleasantly sharp bite of cheddar flavor on the finish, leaving you craving more.
Adding Flair With Flavor
Master Cheesemaker Bruce Willis continues to evolve the brand, adding premium ingredients to the original cheddar gruyere, creating an array of artisanal flavors that cheese lovers won’t find anywhere else. His efforts earned Burnett Dairy® accolades, including Second Place at the 2014 American Cheese Society Cheese Competition and Best of Class at the 2014 World Championship Cheese Contest. “Becoming a Master Cheesemaker really drives the passion,” says Bruce. “You get exposed to other experienced cheesemakers, and your passion for cheesemaking grows. That’s when it kicked in (for me) regarding a passion for developing something unique.”
Enjoy flavors like Chipotle Garlic, Triple Pepper, Applewood Smoked Sea Salt and Herbes de Provence. And there’s even Wood River Creamery® Black Truffle. It’s accented with Italian black truffles. Showcase these crowd-pleasers center stage on a cheese board paired with local honey, dried fruits and nuts. Or melt them on gourmet flatbreads, as a luxurious filling for homemade dinner rolls, and on top of pasta. Pair each satisfying bite with a sip of chardonnay or a refreshing wheat beer.
Ready to experience these creative flavors? Try the following recipes!
Make it: Herbes de Provence Cheddar Gruyere Dinner Rolls
Make it: Cheddar Gruyere and Sausage Pasta Toss
