Print
Large_buttermilkblue

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