Red Rock cheese



Red Rock cheese from Roelli Cheese, Schullsburg, Wisconsin

Made from pasteurized cow milk.

Red Rock cheese is an American original: A cave-aged cheddar with a hint of blue.  It is creamy and slice-able, and is named for the local stone that surrounds the room in which it is aged.  Red Rock is colored with twice the amount of annatto as a traditional Wisconsin cheddar and aged between 3-6 months.  Red Rock is more of a creamy cheddar than a crumbly blue.

Red Rock is featured in our Purple Haze cake of cheese!

Here’s a Red Rock Grilled Cheese recipe!



Red Rock Cheese, Roelli Cheese Haus, Schullsburg, Wisconsin

Red Rock cheese is made by fourth generation cheesemaker Chris Roelli. This is the type of cheese that will take a sandwich to the next level.  You won’t be able to stop peeking at it between the slices of bread because it’s so strikingly beautiful. Roelli uses five different starter cultures to frame the flavor profile of the cheese, placing curds into 40-pound block forms to set. Once the cheese is pressed, he cuts the big blocks into smaller 5-pound loaves, hand-spiking each individual loaf to let the blue mold breathe. Red Rock is then placed on racks for cellar-aging and allowed to develop a natural blue rind. While inside, deep spikes of blue mold grow through the center.

Pairing suggestions:  Apple slices, Quince & Apple Peach preserves, Winter Wheat crackers, Ale Asylum Demento session ale.


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