Roth's Private Reserve

An American Original handcrafted from raw milk from family farms in Southern Wisconsin, this award-winning cheese is cured a minimum of nine months in the Roth Käse Cellars to create a rich, earthy, floral flavor with a sweet, nutty finish.

Recipe Applications:

• Shave atop pizza with asparagus and prosciutto
• Slice on crostini topped with roasted duck or cured meats
• Perfect on a cheese plate for an appetizer or dessert

Pair with:

• Hazelnuts, almonds, apples, and grapes
• Apricot and fig preserves
• Riesling, Gewürztraminer, or Porter

GranQueso

A one-of-a-kind cheese that has become an instant classic. Similar to a Spanish Manchego (yet crafted with cow’s milk), GranQueso is shelf cured for at least six months to create a distinctive bite and lingering sweet finish unlike any other.

Recipe Applications:

• Shred on mixed greens or a Caesar salad
• Grate atop squash, potato, or leek soup
• Serve as tapas with quince paste or Serrano ham

Pair with:

• Rioja or Cream Sherry
• Micro-brewed wheat beer or hard cider
• Sun-dried tomatoes, roasted red peppers and green olives

Valfino

Inspired by the great Italian Alpine cheeses, this creamy, semi-soft, aromatic American Original boasts a dynamic flavor profile, rich in beefiness, earthiness and a hint of spice and fruit. Handcrafted by Roth Käse's award-winning cheesemakers and tenderly cared for by our cellar masters, this washed-rind beauty is made using milk from local dairy farms, reflecting the unique terroir of pasture-fed cows in southern Wisconsin. Its soft, supple texture, luxurious mouth feel, pleasantly pungent aroma, and buttery flavor result in a new American classic. It's delicious as a table cheese paired with crusty bread, olives, and cured meats, and melts beautifully on pizzas, flatbreads, and Panini.

Recipe Applications:

• Melt atop chicken, veal or eggplant
• Panini with pears, pizzas with wild mushrooms, and flatbreads with Prosciutto
• Fritatta or omelets with caramelized onions

Pair with:

• Endive or peppery salad greens
• Cured meats, roasted red peppers, mushrooms and olives
• Crisp white wines or hard cider

Knight's Vail

Hand-crafted in small batches with Wisconsin’s finest farm-fresh milk, this washed-rind American Original is carefully cured in the Roth Käse Cellars for three weeks. Rich, buttery, and velvety with a luxurious texture and a toasty brown rind.

Recipe Applications:

• Melt on open-faced sandwiches
• Excellent stand-alone on a cheese plate
• Ideal with arugula salads

Pair with:

• Dark brown and whole grain breads
• Apples or fresh vegetables
• Bock, Amber Ale, or a crisp Rosé

Rofumo

Hickory smoke delicately infuses this supple Fontina with a smooth, smoky flavor – almost bacon-like, yet understated and never overpowering. The perfect melting cheese.

Recipe Applications:

• Melt over a turkey sandwich or burger (turkey, beef, or veggie)
• Outstanding on upscale pizzas, panini, and quesadillas
• Quiche, omelettes, and crepes

Pair with:

• Roasted peppers and peppery salad greens
• Highly flavored cured meats and olives
• Côtes du Rhone wines or chipotle Ale

Petite Swiss

Versatile Swiss-style cheese with visible eye formations. Mild and nutty, with a classic sweet finish. Perfect for slicing, melts beautifully.

Recipe Applications:

• Potato or vegetable gratins
• Burgers with sautéed onions, ham and turkey sandwiches
• Fondue or quiche

Pair with:

• Fresh apples and grapes
• Pork and caramelized onions
• Dry white wines or sparkling apple cider

Montanella

A close relative of traditional Alpine mountain cheeses, Montanella embodies the Roth family's love of crafting products that reflect their Swiss Heritage while capturing the distinct character of the South-central Wisconsin terroir. Crafted in our copper vat from farm fresh milk and cured in our cellars for a minimum of four months, this washed rind cheese develops a beautiful taupe rind as it ages. Its assertive and pungent aroma is balanced by mild, creamy flavors that capture toasty notes of coffee and maple syrup. A natural on a cheese board or in a flight of Alpine-style cheeses, Montanella's full potential is often released through cooking, with a bevy of possible recipe applications.

Milk type: Cow (Holstein)
Cure time: 4 months (minimum)
Description: Semi-hard Alpine-style washed rind cheese; assertive aroma balanced by mild, creamy flavor with toasty undertones of coffee and maple syrup

Serving Suggestions

• Fresh apples and grapes, toasted almonds
• Prosciutto, Bresaola, and cornichons
• Dry Riesling, Grüner Veltliner, Porter or Bock beer

Recipe Applications

• Melted in omelets, quiche, crepes, or atop an egg sandwich
• Upscale sandwiches and Panini - roasted duck, turkey, or pheasant
• Perfect for après ski stirred into fondue or melted atop boiled potatoes