Gluten-Free Waffle with Quince Syrup Takes First Prize
(May 16, 2012 – Boonton, NJ): Emmi Roth USA, the US division of the premium Swiss dairy company, today announced the winner of their recipe contest that challenged post-secondary culinary arts students to create a dish with Emmi Kaltbach Cave-aged Le Gruyère Switzerland AOC.  The winning dish, a gluten-free, cayenne-spiced Le Gruyère waffle with quince syrup, was created by Titus Edwards, 21, a student at Central Carolina Community College in Carrboro, North Carolina.  The recipe, which perfectly blends the earthiness of Le Gruyère with the heat of cayenne and the sweetness of quince, is on-trend in the culinary world through its address of the increasing sensitivity to gluten among consumers, as well its versatility- pairing well with fried chicken as breakfast-for-dinner, or with eggs and sausage for a sophisticated brunch meal.

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