The heart is the best part!

By John Nava, specialty foods buyer for Sigona’s

The heart of the artichoke: the part you work hard to get to so that you can savor every last bit of the special treat.

The heart of the watermelon: the sweetest, most prized part of the melon. The part that, back in the good ol’ days at our Morgan Hill roadside stand, we would all dive after to get to first if a watermelon fell off the delivery truck.

The heart of Emmi’s Kaltbach cave-aged Gruyere wheels: the most desired portion of Gruyere; the ‘Premier Cru,’ the richest, sweetest, creamiest part of the cheese wheel.

King-cuts are 5-6 lb. blocks sliced right from the middle of the 50-60 lb. wheels. As they’re taken from the center they’re nearly rind-free, and the left over sides are used for high-grade grating and shredding.

The heart is the best part!

Emmi’s Kaltbach cave-aged gruyere is a well known cheese in the Bay Area, and a favorite amongst our customers. While you’ll find it in most stores for at least $17.99/lb., we’ve taken it even a step further: we’re offering the rare king-cuts – the hearts from the center of the wheels – for $9.99/lb. This is a treat you don’t want to miss.

Let’s put it this way: if Italy’s Parmigiano-Reggiano is considered to be the king of cheese, then Emmi’s Kaltbach Gruyere from Switzerland is the queen.

Emmi’s Kaltbach Gruyere is made with raw milk and is actually aged in a Swiss cave for up to one year. These wheels receive special treatment as they age to keep the rind from darkening and to help the cheese reach its tender consistency. The flavor is rich and sweet and leaves no hint of saltiness or sharpness behind.

These king-cuts are a rare treat for the West Coast. They’re more prevalent in Europe and the East Coast, but knowing Gruyere is a favorite amongst our customers, we were able to make a deal with our supplier.

Here at Sigona’s we not only continue to give you the best cheese in the world, but the best cheese at the best price. We also have the Rogue et Noir Brie disks on sale for $3.99 ea. (reg. $10.99 ea.). This Brie, made in Petaluma by the Marin French Cheese Company, won the title of best Brie in the world in a 2005 competition, beating all the French cheeses!

Kaltbach Gruyere is good with baguettes or crackers, and is also good for melting on paninis or sandwiches. It can also be used in fondue, but it would be an expensive fondue. You won’t usually find this expensive of a cheese making up the full fondue mix, it’s just used to give it another layer of flavor.

Come in and take advantage of these once-in-a-lifetime deals. They’re like Haley’s Comet. Or like the Giants winning the World Series. Or like the Raiders making the playoffs. Deals this good don’t come around often…well, wait a minute, at Sigona’s they do!