Roth Käse

Two small copper kettles are integrated onto our production floor in order to create a "pilot plant" in which cheesemakers refine their artistry and expertise while performing research and development. The mini vats are vestiges of old cheesemaking traditions, and are also utilized during Cheesemaking 101 classes for our customers to allow for "hands on" experience with adding rennet and cultures to the milk and cutting the curd.

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Roth Käse's three 27,000 lbs stainless steel vats are replaced with three new "Double O" vats (one 32,000 lbs copper-lined vat plus two 35,000 lbs stainless steel vats) in order to increase capacity. The "Double O" vats are custom-built in Europe, and provide technology that further facilitates the production of consistently outstanding cheeses. Additional curing capacity is gained through the purchase and renovation of our curing warehouse.

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Roth Käse USA celebrates 15 years of crafting and curing award-winning cheeses in Monroe, Wisconsin and completes construction of the Affinage/Curing Cellar and Culinary Education Centre.

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Construction begins on the Affinage/Curing Cellar and Culinary Education Centre.

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In anticipation of consolidation driven by GATT (WTO) Agreements and Switzerlands bi-lateral contract on Agricultural Trade with the EU, a large Swiss dairy cooperative bids to purchase Roth Käse AG. The company is sold.

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Roth Käse USA Ltd is open for business. The renovated plant houses the country's first copper vat for the production of natural Gruyère. The company re-introduces wooden boards for the aging of their specialty cheeses. The focus of company is to import technology, not cheese.

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Cousins Fermo Jaeckle and Felix Roth agree to found a business producing high-end specialty cheeses in the United States. They scout locations in Wisconsin, Pennsylvania, and Vermont to found Roth Käse USA. Monroe, WI was chosen as their company's home for its geographic location, access to high quality milk, existing cheesemaking infrastructure, and the strong Swiss heritage of the region.

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Otto Roth & Co., Inc. is sold to General Foods.

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After the untimely death of their father Karl, Fermo and Andre Jaeckle take over management of
Otto Roth & Co, Inc. They target supermarket deli departments with the first full-line of cut and wrapped specialty cheeses and grow the business to become the largest specialty cheese importer/distributor in the United States.

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Karl Jaeckle, a cousin of Alfred Roth, immigrates with his young bride Rita to the
United States to join Otto Roth & Company; their sons Fermo and Andre are born in 1951 and 1953 (respectively).

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Alfred Roth travels to the United States and acquires production technology for Gold-n-Rich and begins the production of Roth Käse (pictured), a mild, semi-soft cheese that became a popular product in Switzerland.

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Alfred, one of Oswald's grandsons, joins the family business in Switzerland. His children, Fredi, Annemarie, Ulrich, and Felix, are born in 1942, 1944, 1948, 1952 respectively.

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Otto Roth, one of Oswald's six children, immigrates to
New York City to start
Otto Roth & Company, a subsidiary of O. Roth & Cie. that will serve as an importing agency for Swiss cheeses.

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Oswald Roth re-locates his business to Uster on the outskirts of Zürich and expands his business to exporting to Eastern and Western Europe, South America, and the
United States.

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20-year-old Oswald Roth, a licensed cheesemaker from Niederbipp, Switzerland, founds O. Roth & Cie, a cheese company specializing in producing and exporting Emmentaler.

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