The Roth family cheesemaking venture began in 1865 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, laying 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 of Wisconsin is particularly well-suited for cheesemaking. It is here that Roth Käse USA was established, initially with a view towards making authentic Alpine-style cheeses.
In 2009, Roth Käse USA merged with Emmi Swiss dairy cooperative to form Emmi Roth. Today, Emmi Roth’s expansive portfolio displays a unique marriage of cheeses from two different worlds with very similar traditions and local values: Roth cheeses from Wisconsin and Emmi’s full range of traditional varieties imported from Switzerland.
To make this cheese, Roth cheesemakers add a sriracha chili spice blend directly to milk in the vat before transforming it into a gouda-style wheel. Before an aging period of at least one month, the wheels are rubbed with crushed red pepper, creating a striking, bright red rind.
Mild and buttery upfront with hints of yogurt and sweet chile sauce, this red-flecked gouda incites a slight heat that builds in the throat and lingers pleasantly.
Sriracha Gouda’s sweet-meets-spicy flavors play well with apple cider, pale ales, or IPAs.