At Roth Käse USA, we believe in tradition and are proud of our Swiss and American heritage. After five generations in the cheese business, we still craft and cure Grand Cru Gruyère, our flagship cheese, in accordance with time-tested Alpine cheesemaking methods. Embracing the needs of our local markets allows us to create a cheese that may differ from its forbearers in form, yet never in function.

Our expert cheesemakers use imported copper vats to transform fresh milk from family farms into this award-winning cheese, which cellar masters then carefully cure on wooden boards in temperature- and humidity-controlled cellars. By honoring our heritage and using the best resources Wisconsin has to offer, we capture both the essence of classic Gruyère and the distinct terroir of America’s Dairyland.

Flavor, curing time, and seasonality differentiate the three offerings below:

Grand Cru Gruyère — Cured over four months for quality and versatility, smooth and mellow with light floral notes, melts easily, a cook's best friend.

Recipe Applications:

• A fondue building block
• Ham and turkey sandwiches and panini
• Classic Onion Soup

Pair with:

• Potatoes any which way—gratin, mashed or baked
• Fresh apples, pears, and grapes
• Apple cider or amber beer

Grand Cru Gruyère Reserve — Individual wheels are hand-selected for additional curing (six to nine months), nutty undertones and hints of fruitiness; does double duty for cooking and savoring.

Recipe Applications:

• Omelets, frittatas, quiche, and soufflés
• Green salads with fruit and lightly sweet vinaigrette
• Grown-up mac 'n cheese

Pair with:

• Apricots (fresh, dried, or preserved)
• Riesling or Gewürztraminer
• Bock beer or IPA

Grand Cru Gruyère Surchoix — the best of the best, hand-selected for curing at least nine months, a cheese-plate centerpiece with a firm texture and complex flavors of caramel, fruit and mushroom.

Recipe Applications:

• An appetizer served with cured meats
• Grated atop risotto or pasta carbonara
• A cheese course standout served with fruits and nuts

Pair with:

• Hazelnuts, almonds, and fig preserves
• White dessert wine like late harvest Riesling or Muscat
• Porter or Stout

Grand Cru Raclette

Adding to its Alpine portfolio, Roth Käse offers Grand Cru Raclette, another fine cheese with Swiss inspirations. Named after a traditional dish, "Raclette" is believed to come from the French verb racler, meaning "to scrape." Vineyard workers of the Valais region traditionally held the cheese close to their campfires and scraped it over boiling potatoes to create a lusty, filling dinner. Once again, traditional cheesemaking techniques and Wisconsin's freshest milk result in a classic. Rustic, hearty, and faintly barnyardy, Grand Cru Raclette is perfect for cooking and melts beautifully.

Recipe Applications:

• Classic Raclette – simply melt over boiled potatoes and serve with cornichons and pickled onions
• Mac & cheese or pasta casseroles
• Grilled cheese sandwiches with ham or bacon

Pair with:

• Sausages, corned beef, pastrami
• Tart apples and grapes
• Riesling or Gewürtztraminer