In 1863, Oswald Roth began crafting and curing cheese in Uster, Switzerland. Eventually, the family’s expertise was brought to America’s Dairyland. Today, Roth Cheese is part of the Emmi Group, continuing to focus on specialty and artisan cheeses that originated in the traditions of European recipes, as well as creating American Originals. With authentic copper vats and affinage cellars, Roth cheeses are a testament to the craft of the cheesemaker. The full range of Roth award-winning specialty cheeses includes the flagship cheese, Grand Cru®, a washed-rind, cellar-cured Alpine-style cheese cured four months or more; Buttermilk Blue®, a lusciously, creamy raw-milk Blue; Vintage Van Gogh®, a full-cream aged gouda with undertones of caramel and coffee; GranQueso®, a Roth original with a distinctive bite and lingering sweet finish; and Roth havarti, made with the freshest milk and premium quality ingredients to ensure a consistently delicious versatile cheese experience.