Roth Private Reserve’s Taste
Otto Roth learned cheesemaking at his father’s farm in Uster, Switzerland, so it’s no wonder the Alpine-style wheels he crafts in Green County, WI are some of the best we’ve had stateside. Crafted in a corner of the state known as Little Switzerland, Roth Private Reserve has garnered several awards for its traditional flavor. The curd is cooked in copper vats and aged for a minimum of six months, resulting in a cream-colored paste full of nutty sweet flavor. It reminds us of salty toasted nuts and sweet cream, perfect on a mountain cheese plate.
Serving Roth Private Reserve
Serve on a cheeseboard with toasted hazelnuts or almonds, a dollop of fig preserves and a selection of cured meats. This hard cheese is an interesting switch up from classic parm. Try it grated over pasta or pizza. A chilled glass of hard cider, dry riesling or a classic Provence-style rosé, or lighter Pinot Noir works perfectly. Almost any French or light California rosé won’t overwhelm the subtle flavor. Think light and fresh, and with just enough acid to tackle Roth’s richness.
How Roth Private Reserve is Made
Known locally as Little Switzerland for its source of high quality milk, this area in the heart of Wisconsin is particularly well-suited for cheesemaking. It is here that Roth Käse USA was established, initially with a view towards making authentic Gruyère and other Alpine-style cheeses. Roth’s Private Reserve is an Alpine-style, raw cow’s milk cheese, aged for a minimum of ten months. The Private Reserve starts with milk that has been thermalized, a heat treatment that stops short of pasteurization. The Europeans do not consider thermalized milk to be raw; American regulators do, so Roth’s Private Reserve is basically a raw-milk cheese.