In 1863, Oswald Roth began crafting and curing cheese in Uster, Switzerland. The Roth family quickly came to be known for their knowledge and expertise in the cheese industry, and at the beginning of the twentieth century, we extended our venture to the United States. In 1911, Otto Roth (Oswald's son) left Switzerland to establish Otto Roth & Co., an importing business in New York City. By the 1980's, this enterprise became the largest importer of European specialty cheeses in North America and laid the foundation for the company that came to be known as Roth Käse USA.

Recognizing that there was an opportunity... Show More Details

In 1863, Oswald Roth began crafting and curing cheese in Uster, Switzerland. The Roth family quickly came to be known for their knowledge and expertise in the cheese industry, and at the beginning of the twentieth century, we extended our venture to the United States. In 1911, Otto Roth (Oswald's son) left Switzerland to establish Otto Roth & Co., an importing business in New York City. By the 1980's, this enterprise became the largest importer of European specialty cheeses in North America and laid the foundation for the company that came to be known as Roth Käse USA.

Recognizing that there was an opportunity to craft excellent specialty cheeses in America, Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins, Felix and Ulrich Roth, to found Roth Käse USA, Ltd in 1991. Instead of importing cheese, the focus became crafting and curing European-style specialty cheeses here 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" … the Roth's felt right at home. In the beginning, we focused on crafting traditional alpine cheeses.

About Our Products

Grand Cru Cheeses
At Roth Käse USA, we believe in tradition and are proud of our Swiss and American heritage. After five generations in the cheese business, we still craft and cure Grand Cru Gruyère, our flagship cheese, in accordance with time-tested Alpine cheesemaking methods. Embracing the needs of our local markets allows us to create a cheese that may differ from its forbearers in form, yet never in function.

Blue Cheeses
Our expert cheesemakers use imported copper vats to transform fresh milk from family farms into this award-winning cheese, which cellar masters then carefully cure on wooden boards in temperature- and humidity-controlled cellars. By honoring our heritage and using the best resources Wisconsin has to offer, we capture both the essence of classic Gruyère and the distinct terroir of America’s Dairyland.

To craft Roth Käse's line of luscious blues, we start with Wisconsin's renowned natural resource: local family farms producing the highest-quality milk from Jersey and Holstein cows. The raw milk, higher in butterfat than most and with a character that changes from season to season, is transformed into delicate curds by our cheesemakers. They hoop the curds by hand into traditional round forms, then pierce, salt, and careful cure the cheese for two months or more allows a lacey network of natural blue veining to develop. It takes time and effort to handcraft our cheese, but the result is well worth the effort: a classic blue cheese, deliciously creamy and tangy with a clean, sweet finish.

Mezzaluna Cheeses
Roth Käse's expert cheesemakers draw inspiration from some of the great cheeses of Italy to create our MezzaLuna range: new world classics of our own. Family dairies in South Central Wisconsin are the source of fresh milk that allows us to create this line-up of outstanding cheeses, each crafted and cured with care. The result: award-winning, flavorful cheeses perfect for la cucina Italiana yet versatile for a wide-range of culinary applications.

Ostenbørg Havarti
Traditional cheesemaking methods, the freshest milk from local family farms, and premium quality ingredients distinguish our award-winning range of creamy Havartis. It takes extra time and effort to craft our double-cream Havartis without cutting corners, but the resulting freshness and depth of flavor are well worth it. Buttery, rich, and flavorful; outstanding for slicing, cubing, cooking, and snacking.