American Cheese Beats The Best In Business!

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The World is of the notion that whenever the best in cheese is named it should ideally be from France. However that legacy is challenged by a cheese from Winconsin, USA which raced to the top position!

As reported by The Indipendent, Roth Grand Cru Surchoix became the first US bred cheese to win the World Cheese Championships since 1988. The judges gave it a staggering score of 98.8 out of 100 and described it as the "Perfect" cheese beating the Sennerie Spluegen from Switzerland, and Whitestone Cheese Co from New Zealand.

This cheese is made up of salt, enzymes and pasteurized cultured milk and is being in the process of perfection for the last 25 years. It appears to have a dark golden rind and an ivory colour on the inside. It is a treat for people with a sweet tooth with bits and pieces of caramel and umami and some small crystals of salt as it melts in the mouth. The Grand Cru Surchoix is priced at approximately $18 to $25 per pound.

The process of making this cheese is pretty local in nature. All the ingredients are from the local farms and markets and it takes a gruesome amount of time and labor to bring out the perfect end result in the form of Grand Cru Surchoix.

First the milk is sent to the makers in a specially made copper vat where cultures and coagulant are added to make curd out of milk. Later it is stirred and kept under heat to remove moisture and then the cheese slabs are set in a mould and are left to set.

After the proper amount of acidic property evolves the product is transferred into brine water which acts as a natural preservative in the Grand Cru cheese and thus a complex flavor is developed.

Roth spokeswoman Abby Despins explains that it is a game of patience to see cheese being perfected. Everyone starting from the "cheese therapist" who treats the product to the "sensory team" members before shipping the cheese out has a very important role to play in this whole process.

As listed by the official website of The World Championship of Cheese the ultimate winner was chosen by the best juries in the business. Renowned experts from the world over consisted of Russell Smith from Australia, Gurth Pretty and Thierry Martin from Canada, Peter Moller from Denmark, Luis Jimenez-Moroto from Mexico, Jean Luc Boutonnier and Benedicte Coude from France . They are the biggest names in the cheese business and have been involved in international restaurants, hotels and cheese firms all over the world holding top positions.

Ultimately it takes a lot of hard work, technicality, patience and passion to make the perfect cheese and Grand Cru Surchoix the first American cheese thoroughly deserves the title of the best cheese world over.