Fortsonia: A Gruyere by Another Name
Fortsonia is a firm, nutty, sweet and dense cheese that was inspired by classic Alpine style cheeses like Gruyère and Comté. Made in 10-12 pound wheels. We offer Fortsonia (aged 6 months or less) and Fortsonia Reserve (nuttier and with more character, aged 10 months or more).
How it's Made
Making this cheese requires considerable effort. After we've heated the milk, added starter culture and rennet and cut the curds, we then have to heat the curds to almost 130 degrees. We then assemble and press the curds under the whey prior to draining all the whey, and then press the cheeses overnight. The next day, after brining, they begin their long aging process. Our role is to smear them with a brine solution, brush them and help them reach their full potential, which takes 12 months or more. It's hard work making this cheese, but the hardest part is waiting to eat it!
Fortsonia is very versatile. To begin, simply use it in any recipe that calls for cheese. Omelets in the morning, casseroles, grilled cheese sandwiches, French Onion soup, add with a creamy, pungent cheese to make excellent Farmstead Mac and Cheese...and of course for fondue!
Of course, this cheese deserves a place by itself on a cheese plate, served near the end after cheeses like Harmony Encore and probably just before bigger cheeses like Elberton Blue.
The sweet nuttiness of Fortsonia allows it to pair with many wines, so pick your favorite! Anything from Chardonnay, Sauvignon Blanc, Syrah, to Zinfandel...or whatever you're in the mood for. Just sit back and enjoy life with this organic raw-milk masterpiece.
This cheese has now been released for 2013 in very limited quantities.