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.

Oswald Roth, Great Grandfather of Fermo Jaeckle, Ulrich & Felix Roth	Alfred Roth, Father of Ulrich & Felix Roth	Karl Jaeckle, Father of Fermo Jaeckle

 

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.  As we’ve grown, we’ve added

other outstanding cheeses from across the world to our range of products.