Roth Private Reserve cheese


Roth Private Reserve cheese, Roth Cheese, Monroe, Wisconsin

This is a picture of the Fromagination cow

Made from raw cow milk.

Roth Private Reserve is an award-winning Alpine-style cheese. It won 2nd place at the U.S. Championship Cheese Contest!  This cheese is made in traditional copper vats, and aged for a minimum of six months. The interior paste is an ivory-butter color, and offers flavors of hazelnuts, almonds and sweet cream, and a pronounced but balanced saltiness.



Roth Private Reserve cheese

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. A generation later, Oswald’s son, Otto, left Switzerland for New York, setting up shop as an importer of Swiss cheeses.

Over the years, the company built its business in the U.S. In 1991, they began making their own European-style cheeses in Green County, Wisconsin, a part of the state known locally as “Little 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. Roth Private Reserve cheese is made with traditional rennet, and is a firm cheese with a natural rind. With cellars for aging and authentic copper vats, Emmi Roth cheeses are a testament to the craft of the cheesemaker.

Pair suggestions: Cured meats, Dried Figs

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