Grand Cru is an Alpine style cheese made by Emmi Roth in Wisconsin. Made from pasteurized cow milk in a similar style as Gruyere, the cheese is made in imported copper vats and aged for a minimum of 4 months in the Roth Cellars with a washed rind. Its semi-hard paste has a straw yellow color and its flavor is rich and nutty with light floral undertones. There are three variations of this cheese, depending on its age:
- Original (aged approximately 4 months)
- Reserved (aged approximately 6 months)
- Surchoix (aged at least 9 months)
