Raclette Cheese by Roth Käse
As the holiday season approaches, it is time to think of fun, sociable meals for your family, house guests, and friends. Having a raclette evening will do this just fine. You and your guests sit at the table around one or more tabletop raclette grills that are used to heat and melt individual slices of raclette cheese, which you then eat over small, firm boiled potatoes with gherkins and pickled onions. Raclette is absolutely delicious, and the entire table has fun while heating and eating their individual portions.
The raclette tradition comes to us from Switzerland and France. Its origins trace back to the times when cow herders would place a wedge of cheese in front of a fire to heat it, then slice off the melted side onto potatoes. In fact, the word raclette comes from the French word “racler, which means “to scrape”.
For 10 years, we have offered delicious raclette cheese made by Roth Käse USA in Monroe, Wisconsin. This raclette cheese is produced from pasteurized cow’s milk then carefully cured up to six months. It is characterized by a firmly textured, pale-yellow body with scattered small holes. The natural rind is light brown. Raclette has a distinctive, aromatic flavor that intensifies when heated. We offer it in three convenient ways (loaf, wedge, half-moon). Each loaf, wedge, and half-moon is vacuum packed, which will keep the cheese fresh unopened under refrigeration for about 3 to 4 months. After opening, the raclette will last about 4 weeks.
Roth Käse USA has a long history. Its roots trace by to the year 1863 when 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, they extended their cheese venture to the United States. In the year 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 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, they focused on crafting traditional alpine cheeses. As they have grown, they’ve added other outstanding cheeses from across the world to their range of products.