Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 48 of 217

Here in Wisconsin, the pastures are richer, the air is sweet and the cellars are deep. Here is where the Roth family chose to make a home for the richest, most flavorful cheeses that offer an adventure in taste unlike any other. The best of Wisconsin inside and out. The unique terroir of Wisconsin brings complexity and depth to every cheese crafted by Roth. Here we're surrounded by rich, green pastures. Water is filtered through ancient limestone. Seasonal changes bring rain, snow and sunshine that directly affect the cheeses we craft. Together this creates the rich, distinct flavors found only in the new Roth brand. Tradition meets originality. In 1863, Oswald Roth began crafting cheese following centuries-old traditions. Throughout Europe, he became known for his knowledge and expertise in the cheese industry. Today, our cheesemakers meticulously combine these old-world methods with state-of-the-art technology, so that each wheel that leaves Roth meets your highest expectations. Recognized throughout the world. Our labor of love has garnered more than 100 regional, national, and international awards. In fact, Roth Grand Cru Surchoix won 3rd Best of Show out of over 1700 ® entries in the prestigious American Cheese Society competition. TM Visit us at Fancy Food Show Booth #466 rothcheese.com

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