Roth Kase
| Roth Havarti is a Danish-style, semi-soft, washed-curd cheese produced in Monroe, Wisconsin, using pasteurized rBST-free cow’s milk from local farms. It employs microbial (vegetarian) rennet and is aged about 2 months. The washed-curd process reduces acidity, yielding a mild, buttery, creamy flavor with small mechanical "eyes." It has 45–55% moisture, a pliable texture, and excellent meltability. Roth’s version is an American artisanal adaptation, not covered by the EU’s Danish PGI. Packaged rindless, it’s gluten-free and known for a clean, lactic sweetness. Spoilage signs include pink discoloration, ammonia odor, slime, or off-odors. | |
| Country | United States of America |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Semi-soft, pliable, elastic |
| Flavor Profile | Buttery, Sweet Cream, Lactic, Slightly Acidic, Mild |
| Wine Pairings | Pinot Noir, Gamay, Riesling, Sauvignon Blanc, Chardonnay, Cider, Fruity Rosé |
| Beer Pairings: | Pilsner, Lager, Wheat Beer, Hefeweizen, Gose |
| Food Pairings: | Fresh apples, pears, grapes, dried apricots, whole grain mustard, honey, fig jam, pickled vegetables, olives, cured meats, melted on paninis, grated into macaroni and cheese, sliced on a burger |
News
ROTH KASE