Roth Kase
pronounced "grand crew"
| Grand Cru Reserve by Emmi Roth in Monroe, Wisconsin, is an award-winning Alpine-style cheese inspired by Swiss Gruyère. Made from 100% cultured pasteurized cow's milk and microbial (vegetarian) rennet, it is aged at least 6 months on spruce boards in imported copper vats. The semi-hard cheese has a firm, compact pale yellow paste with small "pea holes," and features a robust nutty, earthy, and mellow flavor profile with floral and fruity notes. Its use of pasteurization and vegetarian rennet adapts traditional Alpine methods while ensuring accessibility to vegetarians. | |
| Country | United States |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Compact, Firm, Smooth |
| Flavor Profile | Nutty, Savory, Earthy |
| Wine Pairings | Riesling, Sauvignon Blanc, Late Harvest Riesling, Pinot Noir |
| Beer Pairings: | Bock, IPA, Amber Ale, Hard Cider |
| Food Pairings: | Fruit Jam, Mostarda, Apricots, Apples & Pears, Cornichons, Omelets, Frittatas, Quiche, Mac & Cheese, Onion Soup, Fondue |
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ROTH KASE