Roelli Cheese Haus was founded in the 1920s, when Adolph Roelli, a Swiss immigrant, landed in Lafayette County, WI. Four generations later, Chris Roelli leads the cheesemaking process in the exact same spot. In the past two decades, Chris has led Roelli cheese to shift its focus from industrial cheddar production to small-scale, artisanal production of American originals. With the recent completion of a state-of-the-art aging cellar, Chris’s production has doubled, and his repertoire continues to expand.
Red Rock is a traditional American cheddar with a natural rind, cave aged from 2 to 6 months. It’s made using a proprietary blend of cultures created by Chris Roelli.
Colored with twice the amount of annatto found in a traditional Wisconsin cheddar and poked through the center to promote the growth of blue mold streaks, this cheese is has a striking, unforgettable appearance.