Monroe Cheese Wheel
The Monroe Cheese Wheel was featured in the New York Times in August, 2018.
Monroe cheese has a tan rind and a creamy texture on the inside that is almost fudge-like. In fact, this cheese won the bronze award at the 2017 World Cheese Awards! Pair this one with olives, nuts, strawberries, or a fruity IPA. We like spreading it right on a fresh baguette!
Calling the rolling hills of Southern Wisconsin home, a family of cheesemakers has been crafting award-winning specialty cheese for more than 150 years. It all started in 1863, when Oswald Roth began crafting and curing cheese in Uster, Switzerland. Today Roth Cheese is part of the Emmi Group, continuing to focus on specialty and artisan cheeses that originated in the traditions of European recipes, as well as American Originals. With cellars for aging and authentic copper vats, Emmi Roth cheeses are a testament to the craft of the cheesemaker.
“We wanted to create a cheese that showcased who we are as cheesemakers,” said Kuhn, cheesemaker at Roth cheese. “We have been making washed-rind cheeses for more than 25 years and it was time to introduce something new and exciting with that expertise. After years of perfecting the perfect soft-ripened cheese, Monroe was finally born in a little corner of our cellars.”