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In 1991, following in the footsteps of four generations of cheese makers, Felix and Ulrich Roth founded Roth Käse USA, the focus being to craft and cure European-style specialty cheeses in America’s Dairyland. Green County, Wisconsin was a natural home for the Roth Käse cheese factory, not only for its lush landscape and high quality milk supply, but also because the area is commonly referred to as “Little Switzerland.”
In the beginning, their focus was in crafting traditional alpine cheeses. As they’ve grown, they’ve added other outstanding cheeses from across the world to their range of products, including one of my favorites, Gran Queso, modeled after Spanish Manchego. To support their growth, rather than expanding their own facilities, they partnered with struggling local production facilities, helping to keep the dairy industry alive in their community and they work with local dairy farmers so their products are made from the freshest ingredients possible.
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Love your store, would like to see one in or near Queen Creek Arizona!
Thank You,
Jackie Brennan
July 25th, 2009 at 9:35 pm
I can’t find the entry blank for the Parmigiano contest.
February 3rd, 2010 at 9:24 pm
is this supposed to be so hard you cannot slice it? It is tasty though!
October 22nd, 2011 at 5:41 pm
@Pat That’s not usual but cheese are all very different and even separate batches can cause differences in density. Next time you’re in the store, I encourage you to open a conversation with your Cheese Monger regarding the density of your Roth Kase. Also, if you find that the cheese you purchased is too dense for your preference, please feel free to return the product for another chunk of the Roth Kase or another cheese. Your store should be happy to accommodate you.
October 28th, 2011 at 2:08 pm