Named after the small farming community where the recipe was developed, Fortsonia is an Alpine-style cheese inspired by Gruyère. 

During the Fortsonia make, the curds are cut into small, rice-size pieces and then cooked in the whey to 126 degrees.  This takes a lot of moisture out of the curd and, in turn, prevents bacteria growth for longer aging. Fortsonia is aged at least five months and moves from caramel notes in its younger months to nuttier flavors in its later months.

Pairings:  Zinfandel, Syrah, Sauvignon Blanc, White Burgundy, Weiss Beer, Cider, Dried Apples, Drizzled Honey, Marcona Almonds

Awards:  Winner – 2012 American Cheese Society; Winner – 2013 Good Food Award; Gold Medal – 2012 World Jersey Cheese Championship, England; Winner – 2012 Garden & Gun Made in the South; Silver Medal – 2014 World Jersey Cheese Championship, South Africa

Ingredients:  Raw Cow’s Milk, Microbial Rennet (Vegetarian), Cultures & Salt

GFI Item Number: 1689