Cave aged gruyere is king during the holiday and winter months when it’s used in almost any comfort dish. Its superior melting qualities and deep, decadent flavor enriches even simple ingredients. Emmi’s Kaltbach Cave Aged Le Gruyere AOC is an award–winning gruyere that is hand–selected and aged in natural limestone caves in the Alps. One of my favorite ways to enjoy cave aged gruyere is on its own served with a glass of sparkling wine such as Chateau Saint Michelle Indian Wells Chardonnay. This cheese is made with raw cow’s milk, and its traditional 70–lb. wheels are aged for one year. Throw it in potatoes, melt it on top of soup, use it in fondue or, best of all, eat it entirely on its own. However you enjoy it, make sure to reserve a place in your menu for cave aged gruyere. • Rebekah Baker, Specialty Cheese