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Roth Kase
Roth GranQueso

This hybrid comes from the heart of it all in Monroe, Wisconsin. The format, texture, and general recipe are meant to embody the ubiquitous Spanish sheep milk Manchego. However, the talented new generation of cheesemakers at the Roth Kase Cellars prefers the milk of their local cow dairy co-op. The authentic looking texture on the rind comes from baskets used to drain the fresh curds, before they're aged for 3-4 months. This bovine twist on the classic has the same sharp, nutty magic, with a sweet, mellow finish thanks to the cinnamon rubdown that makes the rind red. Grate, slice or snack - you really can't go wrong, here. A bold, fruity red wine softens any mistakes, should they occur. 2011 American Cheese Society Winner

Just the facts

Country USA
Region Wisconsin
Maker Roth Kase
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 6 months
Cheese Type Manchego and Sheepy
Wheel Weight 6 pounds
Pairing Recommendations

Pour a glass of...

  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
    Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.


    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.

Meet The Maker

In 1863, Oswald Roth began making cheese in Uster, Switzerland. After five generations, his family remains committed to producing fine dairy products and traditional, European style cheeses. In 1991 Oswald’s descendants Felix and Ulrich Roth and Fermo Jaeckle, founded Roth Käse USA in the rolling hills of Southern Wisconsin.

Roth GranQueso zoom

Makes a great cheese plate with...