FOR IMMEDIATE RELEASE                                         Date:  April 19, 2005

Contact:  Linda Funk

1-866-430-2590 ext 241.

Photos available upon request                                           

Roth Käse USA LTD LAUNCHES SOLE! LINE OF HISPANIC CHEESES

                                  

MONROE, Wisconsin—It’s not much of a secret that consumers are more eager than ever to try new ethnic foods. Latin American fare and Hispanic cuisine are particularly “hot,” with more traditional and authentic items surfacing in kitchens and on restaurant menus across the country.

Roth Käse has not let this trend go unnoticed. Their new Sole! range of Hispanic cheeses will please those familiar with these cheeses from their native cultures, as well as those who enjoy learning about other cultures through traditional foods. They are proud to present this assortment of eight traditional Hispanic cheeses for their unique appeal to this broad spectrum of tastes and preferences:

Queso Fresco: A staple in Mexican cooking with a clean, milky flavor and firm, moist body. Softens, but won’t melt when heated.

Applications: Crumble on salads, tortillas, beans, and tacos, or bake in chiles rellenos.  Pair with tropical fruits, chili peppers, white wine, or margaritas.

Queso Blanco: Firm, moist cheese that remains firm when heated.

Applications:  Grill, fry or stuff. Crumble atop soup, rice and beans, and salads. Pair with mangoes, guavas, plantains and sangria.

Queso Quesadilla:  Authentic, buttery melting cheese.

Applications: Mexican and Tex-Mex dishes, including nachos, quesadillas, enchiladas, and burritos. For kids: snacking cheese out of hand, on burgers, sandwiches and pizzas.

Panela: Similar to Queso Blanco, but firmer, with fresh, mild flavor and chewy texture.

Applications: Perfect cooking cheese—fry thick pieces to golden brown (it will not melt!), or grill for delicious vegetarian dish.

Añejo Enchilado: Slightly salty and flavorful with a bright, paprika-colored coating.

Applications: Cube and serve as an antojito (appetizer), crumble on salads and pizza, or bake in enchiladas and burritos. Pilsner beer and chardonnay make a lovely accompaniment.

Queso Asadero: South-of-the border equivalent of Muenster, a versatile, flavorful melting cheese.

Applications: Perfect choice for nachos, tamales, quesadillas, empanadas, omelets and casseroles. Also as a snacking cheese with crackers and fruit.

Cotija: Firm cheese with robust flavor.

Applications: Perfect for grating and shredding. Use as an alternative to Parmesan in favorite recipes. Pair dishes prepared with Cotija with lager beer or full-bodied red wine.

Oaxaca: Say “wa-ha-ka.” Mexican-style string cheese named after the region in Mexico where it originated. Traditional “knotted” shape makes Oaxaca an especially fun snack for children.

Applications: Try shredding Oaxaca on tacos, quesadillas, pizza, or lasagna.

With such a versatile range of flavors and textures, the Sole! selections are adaptable to the most exotic of applications as well as popular favorites. “Que bueno,” says Roth Käse President Steve “Esteban” McKeon. “Compren mucho!”

The Sole! line is just one among Roth Käse’s range of superb cheeses, each hand-crafted by master cheesemakers according to traditional techniques. With roots in Switzerland, Roth Käse is now a leading manufacturer and marketer of hand-crafted, award-winning specialty cheeses in Monroe, WI, making only the highest quality, best tasting cheeses.

For more information on Roth Käse, contact: Kirsten Jaeckle, Director of Marketing 608.328.2122 ext. 8, or visit the website at:  www.rothkase.com.

 

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