Culture's 2025 Hot List: Chris Roelli | culture: the word on cheese
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Culture’s 2025 Hot List: Chris Roelli


This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients.

Chris Roelli

Owner and Master Cheesemaker at Roelli Cheese Haus
Shullsburg, Wisconsin

Chris Roelli is a fourth- generation cheesemaker. His family legacy began when his great-grandfather emigrated from Switzerland to Wisconsin in the 1920s. After the closure of his family’s commodity cheddar plant in 1991, Roelli charted a new path—opening an artisan creamery in 2006 and launching a new era of handcrafted, original cheeses. A certified Master Cheesemaker in cheddar, blue, and hard Alpine styles, Roelli is the mind behind acclaimed wheels like Dunbarton Blue and Red Rock. His cheeses have earned national recognition, including Best in Show at the 2016 American Cheese Society Judging & Competition and top honors at the World and US Championship Cheese Contests.

Who is your biggest inspiration in the cheese world?
My biggest inspirations are definitely my father, Dave Roelli, and my grandfather, Walter Roelli. Without their guidance and support, I wouldn’t be where I am today. There are also many others in the industry who have helped shape my skills and knowledge along the way, and I’m grateful to be part of such an open, sharing community.

What’s the biggest challenge you’ve experienced or overcome in this industry?
I became a much better cheesemaker when I began to truly understand how cultures work and how small changes in the process can significantly impact the final product. The process of making great cheese is all about attention to detail. While most in the industry focus on speed, I went the other direction, choosing to make slower, more deliberate cheeses. I realized that great cheese takes time, and I’ve embraced that philosophy ever since.

What’s Next?
I’ve been in this industry for a long time, so now, I’m planning my exit strategy. Over the next three to five years, I’d like to help a new owner transition into the business. After that, I’m looking to expand my consulting work and possibly spend some time in a larger facility to learn how they operate. I’m excited about the next phase of my career, but I’m not exactly sure what it will look like yet.

Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Roelli Cheese Haus Red Rock + “For Those About to Rock (We Salute You)” by AC/DC

What’s the cheese you’re raving to your friends about right now?
I’ve recently tasted some fantastic cheeses. Urban Stead Cheese’s Street Ched from Ohio and the Gray from Mystic Cheese in Connecticut have really impressed me. Both have complex, rich flavors and a unique character that stuck with me long after tasting them.

If you weren’t in the cheese industry, what would your career be?
I have a huge passion for muscle cars and the hobby surrounding them. If I weren’t making cheese, I’d likely be doing something related to muscle cars—whether restoring them, collecting them, or working in some capacity with that community.

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