In 1863, Oswald Roth began making and exporting 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. and, in 1991, began making its own European-style cheeses in Green County, Wisconsin, a part of the state known locally as "Little Switzerland." The company sources its milk from family farms located within 60 miles of the creamery.

Monroe, a double cream, pasteurized cow’s milk cheese, is named after the town where Roth was founded over 25 years ago. This limited production, washed rind cheese is turned by hand every day while it ages in the cellars. The result is a luscious almost fudge-like, textured cheese surrounded by a stunning tan and pink rind with flavors of toasted bread, butter and citrus.

Farm / Company: Emmi Roth USA

Cheesemaker: Roth Cheesemakers


Affineur: Roth Cellarmasters

City, State: Monroe, WI

Region: Midwest

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Washed

Texture: Semi-soft

Aging: 30 days

Size(s): 1.5 pound wheel