FOR IMMEDIATE RELEASE                                       Date: June 26 , 2006

Contact: Linda Funk

1-866-430-2590 ext 241.

Photos and recipes available upon request

Roth Käse USA, Ltd Takes the London Stage Thrice

At 2006 World Cheese Awards

MONROE, Wisconsin—Roth Käse’s cheesemakers have done it again! Come home with Gold from the World Cheese Awards in London, that is, and Silver and Bronze as well. The winners are all Roth Käse originals, true signatures for the 15-year-old Wisconsin cheesemaker:

Award            Roth Käse Winner            Category                                                      

Gold              GranQueso                  Semi-hard cheese not in any other class     

Silver            Rofumo                       Other smoked cheese, soft/semi-soft

Bronze           Vintage Van Gogh         Edam and Gouda made before 1/6/05  

"This is the second year in a row for GranQueso to win Gold in London,” says Fermo Jaeckle, Roth Käse’s CEO “and it’s our fourth Gold overall at the Worlds. We knew that GranQueso was a winner when we crafted it a few years ago; it’s a very good feeling to know that international cheese authorities agree.”

Silver Award Winner Rofumo is no stranger to the World stage: In addition to this year’s Silver, this handsome naturally smoked melting and snacking cheese counts to its credit a Gold from the 2004 World Competition, and 2nd and 3rd places in the 2004 and 2005 American Cheese Society competitions, respectively.

For Bronze-winning Vintage Van Gogh, this is its the first time in the World’s spotlight, but its third time to the winner’s stage at the national and state levels. No doubt, the World judges couldn’t resist Vintage Van Gogh’s clearly defined notes of caramel and its firm yet creamy golden body—all brought to a luscious finish with 6 months or more of curing.

Additionally, two cheeses from Crave Brothers Farmstead Cheese, a Roth Käse marketing partner in Waterloo, WI, brought home awards:

“These awards are very important to us,” sums up Jaeckle. “More than just hard-won feathers in our caps, every award we win helps us tell the Roth Käse story to our customers, and to their customers. These awards recognize us not only for what we have accomplished in the award-winning cheeses, but also inspire us to continue innovating and crafting specialty cheeses of ever higher quality.”

Roth Käse cheeses are hand-crafted by master cheesemakers according to traditional techniques. With roots in Switzerland, Roth Käse is now a leading manufacturer and marketer of handcrafted, 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 www.rothkase.com.

Crave Brothers Farmstead Cheese produces award-winning specialty farmstead cheeses right on the Crave Brothers Dairy Farm, using milk that’s just hours-old. The four brothers call their cheeses Farmstead Classics to reflect the great care their cheesemakers take in crafting their cheeses using Old World techniques. For more information on Crave Brothers Farmstead Cheese, contact Debbie Crave, (920) 478-4887.

Recipes Featuring 2006 World Award Winning Roth Käse Cheeses

Photos of these and additional recipes are available upon request. Visit www.RothKase.com for Video Recipes from Chef Joseph Ciminera and Taste This TV.

Asparagus Flan with Roth Käse GranQueso

From Executive Chef Giancarla Bodoni, Escopazzo Restaurant,

Miami Beach                                      

Yield: About 8, 4-ounce ramekins

Flan

1 bunch asparagus

1 tablespoon olive oil

1 tablespoon butter

½ yellow onion, chopped

1 pint heavy cream

Salt and pepper to taste

5 large eggs, beaten

¾ cups Roth Käse GranQueso, grated

• Preheat oven to 300 F. and prepare an ice bath.
• Trim 1 inch off the asparagus stems. In a medium saucepan, bring water to boil, add asparagus, remove after 1 minute and put into ice bath.
• In a sauté pan, add olive oil and butter, melt. Add onion and sauté until translucent. Add asparagus, cream, salt and pepper; let simmer approximately 10 minutes. NOTE: If mixture is still bubbling, cool slightly before putting in food processor.
• In a food processor, add asparagus mixture, process until smooth.
• Stir asparagus-cream mixture into beaten eggs. Add grated GranQueso, and beat with whisk until ingredients are combined well.
• Grease 4-ounce ramekins.
• Add asparagus mixture and place in bain-marie. Cover ramekins with a sheet of parchment paper.
• Bake in preheated oven approximately 30 minutes or until mixture is set. Remove from oven and keep warm until service.

Roth Käse Fontiago “Fonduta”

1 pint heavy cream

Pinch white pepper

Pinch grated nutmeg

1 sprig fresh thyme

3 cups Roth Käse Fontiago, shredded

• In medium saucepan, add first 4 ingredients. Bring to boil; remove from heat.
• Add the shredded Fontiago, stir just to blend, and let sit for 5 minutes.
• In food processor or blender, add the cheese mixture and process until smooth. Keep warm.

Finishing for service

Truffle-infused olive oil, as desired

Sautéed mushrooms, as desired

• Place baked, warm flans on serving plates.
• Dividing Fonduta evenly among plates, pour the warm Fonduta over each flan.
• Drizzle each flan lightly with truffle-infused olive oil. Top with sprinkling of sautéed mushrooms.

Roth Käse Vintage Van Gogh Onion Tart        

From Chef John Hogan, Keefer’s, Chicago

Yield: 6 small tarts or one 12 inch tart

Tart Shells

Bake the tarts using either puff pastry or unsweetened pie dough according to package directions.

Filling

1 Vidalia onion, sliced

3 strips smoked bacon, cut into 1-inch pieces

6 ounces lobster mushrooms, sliced (or seasonal wild mushrooms)

4 ounces Swiss chard

4 ounces Roth Käse Vintage Van Gogh, shredded

4 eggs

2 ½ cups cream

1 teaspoon fresh thyme, finely chopped

1/4 teaspoon nutmeg 

Salt, Pepper and Tabasco to taste

Shredded Roth Käse Vintage Van Gogh to garnish

• In a skillet sauté onions and bacon.  Continue to cook slowly until onions start to caramelize.
• Add mushrooms, cook for 3-5 minutes. Add Swiss chard cook for 2 minutes; remove from heat and cool, add Vintage Van Gogh. Set aside.
• Mix eggs, cream, thyme, nutmeg, salt, pepper and Tabasco sauce until blended.
• Add mushroom mixture to egg mixture, blend well.
• Divide mixture evenly between tarts.
• Bake in a 325 F. degrees oven for 20 minutes.
• Garnish with Vintage Van Gogh before serving.

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