93.4 Miles to Market
In 1863, Oswald Roth began crafting and curing cheese in Uster, Switzerland. The Roth family quickly came to be known for their knowledge and expertise in the cheese industry, and at the beginning of the twentieth century, we extended our venture to the United States. In 1911, Otto Roth (Oswald's son) left Switzerland to establish Otto Roth & Co., an importing business in New York City. By the 1980's, this enterprise became the largest importer of European specialty cheeses in North America and laid the foundation for the company that came to be known as Roth Käse USA.Recognizing that there was an opportunity to craft excellent specialty cheeses in America, Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins, Felix and Ulrich Roth, to found Roth Käse USA, Ltd in 1991. Instead of importing cheese, the focus became crafting and curing European-style specialty cheeses here in America's Dairyland. Green County, Wisconsin was a natural home for the Roth Käse cheese factory, not only for its lush landscape and high quality milk supply, but also because the area is commonly referred to as "Little Switzerland" … the Roth's felt right at home. In the beginning, we focused on crafting traditional alpine cheeses. As we've grown, we’ve added other outstanding cheeses from across the world to our range of products.