Roelli Cheese Haus Red Rock
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- Animal Rennet
- Age: 60 Days Minimum
- Cow Milk
- by Roelli Cheese Haus
- United States
Roelli Cheese Haus, a fourth generation Wisconsin creamery, is here to take you on a journey with one-of-a-kind Red Rock. Start at the natural rind, and encounter a pleasant earthiness. That gives way to the savory tang of well-made cheddar in the creamy orange interior. Keep going, and you’ll reach a striking vein of blue, bringing some peppery notes to the party. It's mild with a hint of wild, best savored with slices of Red Bear Holy Cow! Beef Salami and Murray’s Heirloom Apple Butter.
- Red Rock gets its name from the local stone that surrounds the aging room.
- The term cheddar refers not only to a style of cheese but also the process used to make it. Cheddaring is a technique where, after the curd is cooked and whey is drained, the curds are piled and cut into long slabs, which are turned and stacked over and over, consolidating and firming up as the rest of the whey drains.
- Red Rock is a cheddar with blue cultures and a natural rind, which is formed over three to six months in a temperature- and humidity-controlled room where the air naturally dries the outside of the cheese.
- Once the cheese is pressed, Roelli cuts the large blocks into smaller blocks, spiking each one before aging to allow for the development of the blue mold.
- The blue streaks do have a slightly piquant flavor, but that doesn’t affect the rest of the cheese, which is classic cheddar—mild and slightly tangy.
- Red Rock, like many cheddars, gets its deep orange hue from annatto, a natural food coloring derived from the seeds of the achiote tree.
- Roelli Cheese Haus in Shullsburg, Wisconsin, has been home to four generations of Roelli family members, starting with Adolph Roelli who emigrated from Switzerland in the 1920s.
- It’s now operated by Chris Roelli, who reopened the cheese factory in 2006 after the original closed in 1991.
- The current iteration of Roelli Cheese Hause is 11 times smaller than the original, producing around 135,000 pounds of cheese each year.
- Chris oversees the hand-crafting and cellar-curing of small batches of original recipe cheeses, ranging from blues to Cheddars.