The Roth family cheesemaking venture began in 1863 in Uster, Switzerland, then a small town just outside Zurich. By the end of the century a decision was made to bring the family's knowledge and appreciation of European cheeses to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business that soon became one of the largest importers of European specialty cheeses in North America and that laid the foundation for what today forms Roth Käse USA.
In 1991, convinced there was a future for making great cheeses in America, Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins, Felix and Ulrich Roth, to further extend their European/Swiss roots and cheesemaking expertise into the rolling hills of Green County, Wisconsin.
Known locally as Little Switzerland for its source of high quality milk, this area in the heart of Wisconsin is particularly well-suited for cheesemaking. It is here that Roth Käse USA was established, initially with a view towards making authentic Gruyère and other Alpine-style cheeses.
Surchoix Gruyère is a raw cow's milk cheese made in the Alpine style and aged approximately ten months. It is full bodied and rich in flavor.
The ivory-colored paste is firm and creamy, with aromas hinting of cocoa, sweet roasted nuts and pungent swiss. The paste is fruity and buttery, and can only be described as deliciously rich. Great for cooking, cheese plates, and pairing with rich, bold, California wines.