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.
Farm / Company: Roth Kase, USA
Cheesemaker:
Proprietor: Roth Kase, USA
Affineur:
City, State: Monroe, Wisconsin
Region: Midwest
Country: USA
Milk Type: Cow
Milk Treatment: Raw
Rennet: Vegetarian
Rind: None
Texture: Soft
Aging: 6 months
Size(s): 3 pounds
