Roth Käse USA is passionate about cheese. Distinguished through excellence, we are perhaps the only company in America with the expertise and long-standing reputation for consistently creating and marketing the very finest in artisanal and specialty cheeses. In The Beginning The Roth family cheesemaking venture began in 1863 in Uster, Switzerland, then a small town just outside Zurich. By the end of the century a decision was made to extend the family's knowledge and appreciation of European cheeses to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business. His business would soon become the largest importer of European specialty cheeses in North America and lay the foundation for what today is Roth Käse USA. In 1991, convinced there was a future making great cheeses in America, Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins Felix and Ulrich Roth to further extend their European/Swiss roots and cheesemaking expertise into the rolling hills of Green County, Wisconsin. Known as Little Switzerland, as well as a source for the highest quality milk, this area in the heart of America's Dairyland is particularly well suited for cheesemaking. It is here that Roth Käse USA was born for the primary purpose of crafting authentic Gruyère and other specialty cheeses of Alpine origin. Pride and Tradition Built with the highest European standards and technology, the Swiss chalet-style factory is state-of-the-art, with authentic copper vats, special wood curing shelves and the finest affinage and aging cellars. In 2001, Roth Käse USA became the first manufacturer of specialty cheeses in America to attain ISO 9001 certification to provide the quality foundation for our signature cheeses. A unique apprenticeship program assures European know-how at Roth Käse USA. We have implemented a cross-training program wherein Wisconsin and Swiss cheesemakers train in the other's country, learning the technology and traditional European methods of cheesemaking and “affinage”, the art of curing cheese to perfection. Award-winning Master Cheesemakers, supported by expert “Affineurs” set Roth Käse Signature cheeses apart from others. Accolades The Roth Käse team has created a number of cheeses, many of them American Originals, that continue to be crafted to strict specifications by some of the finest cheesemakers in the State of Wisconsin. The never-ending pursuit of craftsmanship and persistent attention to cheese quality has resulted in Roth Käse's claim to over 100 national, international, state and regional awards in the last decade. Accolades include top honors in prestigious competitions like the American Cheese Society, the World and National Cheese Championships, and the long-standing Wisconsin State Fair Governor's Sweepstakes Cheese Contest. During the past decade, Roth Käse's success with our Signature Cheese, Grand Cru™ Gruyère, and the continual pursuit of bringing to market other fine cheeses such as Buttermilk Blue™, MezzaLuna™, Fontina, Rofumo™ and the popular Landhaus™ Lacy Swiss, has led to the addition of more than 75 artisanal and specialty cheeses. Building Partnerships A strong relationship with employees and customers has been the key to Roth Käse's success. We not only invest in training for employees, but also believe it's important to immerse our customers in cheese product knowledge and to listen carefully to their needs. From chefs to deli managers, we provide education on cheese attributes and functionality, new products and how to merchandise those cheeses in their stores and restaurants. Roth Käse constantly hosts customers at our Wisconsin headquarters so they can see first-hand how cheese is made and experience our passion for artisan and specialty cheeses. Today, many of Roth Käse's very first customers are still with us, proving that satisfied customers build lasting partnerships. “You know us by our cheese” means you'll find Roth Käse's products in the finest shops and restaurants throughout the country.