Bob Galivan, who writes as FromageBob for The Examiner chose three cheeses from Roelli Cheese in Wisconsin to taste. Red Rock, Gravity Hill, and Dunbarton Blue get good reviews during the taste test.

Roelli Cheese, in Shullsberg, Wisconsin, has been making cheese for almost a century. It’s a family business started by Adolph Roelli, who emigrated from Switzerland in the 1920’s. Until 2006, Roelli’s main product was block cheddar, when current cheesemaker Chris Roelli opened up their artisan facility. Their product line has expanded to include cheddar, cheddar curd and an interesting blue created by Chris.

On a recent trip to Wisconsin, I picked up three of their cheeses at Larry’s Market in Brown Deer as part of a Wisconsin cheese tasting I organized. I found their Gravity Hill, and two of Chris’ original recipes, Red Rock and Dunbarton Blue.

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