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Buttermilk Bleu Affinee
In 1863, Oswald Roth
began crafting and curing cheese in Uster, Switzerland. In 1911, Otto Roth
(Oswald's son) left Switzerland to establish Otto Roth & Co. importing European
specialty cheeses. In 1991, Fermo Jaeckle,
a former executive with Otto Roth & Co., joined with his cousins, Felix and
Ulrich Roth, to found Roth Kase USA, Ltd in 1991. Instead of importing cheese,
the focus became crafting and curing European-style specialty cheeses in Green
County, Wisconsin. They first focused on crafting traditional alpine cheeses
and later expanded to adding other varieties from across the world to their line
of products.
The
curds of this raw milk blue cheese, made from both Holstein and Jersey milk, is
hooped by hand then pierced and salted and carefully cured for a minimum of two
months. A denser cheese with a peppery note, it pairs well with Port, Cabernet
Sauvignon or Amarone. Crumble on salads or spread on crostini and eat with
dried fruit.
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Farm/Company: |
Roth Kase, USA |
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Cheesemaker: |
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Proprietor: |
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Affineur: |
Roth Kase, USA |
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City,
State: |
Monroe, Wisconsin |
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Region: |
Midwest |
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Country: |
USA |
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Milk: |
Raw Cow |
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Rennet: |
Vegetarian |
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Rind: |
None |
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Texture: |
Firm, crumbly |
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Aging: |
6 months |
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Size(s): |
3 pound wheel |
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