Roth Käse

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Gruyère, Gruyère Reserve, Gruyère Surchoix, Raclette
Grand Cru Gruyère is undeniably one of Roth Käse's finest cheeses. Handcrafted in imported copper vats and carefully cured in our cellars, our Gruyère is a full-bodied, robust cheese that is true to the classic Swiss original. Various degrees of maturity are available: Grand Cru Gruyère is aged four to six months, Gruyère Reserve is aged six to nine months, and our renowned Gruyère Surchoix is hand-selected for aging over nine months. Raclette, another alpine favorite, is named after a traditional Swiss dish, and is an ideal melting cheese.

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Buttermilk Blue,
Bleu Affinée
Bleu Affinée decidedly rich and creamy. Buttermilk Blue is cured over 60 days, while Bleu Affinée is cured for at least six months, creating a deliciously piquant and earthy flavor profile. Only the best...from the freshest raw milk from Jersey cows to meticulous curing. The effort put into Buttermilk Blue cheeses is evident.

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Fontina, Bambina Fontina, Fontiago, Rofumo, Gorgonzola
True to its Alpine origins, MezzaLuna Fontina is handcrafted and cured six to eight weeks for a complex, rich flavor. A delicious alternative to Mozzarella, Bambina (baby) Fontina shreds, slices, and melts beautifully. A Roth Käse original, Fontiago combines the creamy meltability of Fontina with the tangy bite of Asiago. Rofumo, another award-winning creation, is a naturally smoked melting and snacking cheese. Our version of Gorgonzola, Italy's famous blue cheese, is crafted from raw milk and aged over 90 days.

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Butterkäse, St. Bernard's, Lace Käse, Braukäse, Limburger
Butterkäse is a versatile cheese and an old world favorite – kids and adults alike appreciate the mild, creamy flavor. Crafted in the tradition of alpine monastery cheeses, St. Bernard's is naturally smoked to subtly enhance its flavor. Fresh skimmed milk and imported emmenthal cultures make Lace Käse an outstanding reduced fat, low sodium Swiss cheese. Braukäse, an award-winning Wisconsin favorite, is cured for three weeks in our cellars with brewer's yeast. The aromatic Limburger, increasingly difficult to find, completes the range.

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Havarti, Danish-Style Blue
Along with the ubiquitous Plain, Dill, and Jalapeño flavors, the Ostenborg Havarti line features uniquely flavorful variations, including Pesto, Horseradish & Chive, and Peppadew™. A mirror of its Danish counterpart, Ostenborg Danish-Style Blue cheese is piquant and peppery, excellent for crumbling.

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Vintage Van Gogh, Gouda, Edam, Smoked Natural Gouda,
Smoked Gouda
A true masterpiece, Vintage Van Gogh is artfully crafted in limited quantities from fresh, full cream milk and aged for a minimum of six months. Gouda, the quintessential Dutch cheese, has a mellow flavor and mild sweetness that make it a favorite among children. Edam, a reduced fat Dutch classic, is a wonderful cooking and snacking cheese. A Roth Käse favorite, Smoked Natural Gouda is hickory smoked to add subtle flavor. The popular pasteurized processed Smoked Gouda completes the line.

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Knight's Vail, Fontina, Farmer's
Knight's Vail, a Roth Käse original, is a rich, buttery, washed rind cheese with a velvety semi-soft interior. Swedish-Style Fontina, with its slightly tart flavor and yeasty finish, is an ideal melting cheese. Farmer's cheese, reduced in fat with a mild flavor, rounds out the selection of Swedish- and Norwegian-Style cheeses.

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GranQueso, Paniña, Queso Fresco, Queso Blanco, Queso Quesadilla, Panela, Añejo Enchilado, Queso Asadero, Cotija, Oaxaca
These Latin American favorites add authentic flavor to south-of-the-border dishes. GranQueso, an award-winning original creation, is cured in our cellars for six months to develop its distinctive, sharp bite and lingering sweet finish. Paniña, another original, is a washed rind cheese that is crafted in the style of an artisanal Spanish Queso. Queso Fresco, Queso Blanco, Queso Quesadilla, Panela, Añejo Enchilado, Queso Asadero, Cotija, and Oaxaca complete the line.

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Frequently Asked Questions

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Storage and handling

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