Treeline cheese


Treeline cheese, Roelli Cheese Haus, Schullsburg, Wisconsin

This is a picture of the Fromagination cow

Made with pasteurized cow milk.

Treeline is created in Wisconsin and aged in New York.  It’s an alpine-style cheese, similar to the semi-soft Raclette made in the Savoie region of France. This version is aged in Brooklyn, New York, at Crown Finish Caves.

This Raclette-style cheese from Roelli Cheese Haus in Wisconsin is spectacular when melted over almost anything. It aged for three months or more.



Treeline cheese

Treeline is a Raclette-style pasteurized cow milk cheese made by Wisconsin’s Roelli Cheese Haus. Universally celebrated as the ultimate melting cheese, Raclette traditionally comes from cows who enjoy a diet of fresh grass in the summer and hay in the winter, lending a powerful fragrance and a creamy, supple texture that responds beautifully to heat. Nowhere is Raclette’s melty magic more revered than Switzerland, where Adolph Roelli came from in the 1920s to start his own dairy operation in the United States.

The Roelli family, and Master Cheesemaker Chris Roelli, continues to pay homage to tradition, while still producing contemporary, award-winning cheeses…one hundred years later.

Treeline is aged in Brooklyn, New York, at Crown Finish Caves.

Pairing suggestions: Rhone, Cabernet, Zinfandel wines.

Additional information

Weight of Each Cut Cheese

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