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 bring 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 that soon became one of the largest importers of European specialty cheeses in North America and that laid the foundation for what today forms Roth Käse USA.
In 1991, convinced there was a future for 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 locally as Little Switzerland for its source of high quality milk, this area in the heart of Wisconsin is particularly well-suited for cheesemaking. It is here that Roth Käse USA was established, initially with a view towards making authentic Gruyère and other Alpine-style cheeses.
Grand Cru, an Alpine-style, raw cow's milk cheese is aged approximately nine months. The texture is smooth and dense, with occasional pinprick holes and the interior paste is a pale yellow straw color.
Flavors are full-bodied and rich, with sweet, buttery notes of cocoa, toasted nuts and hay.