Roth Kase Monroe

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$33.00/Lb

Monroe is an eminently approachable washed rind cheese. It has a meaty, pudgy, toothsome texture, a bready sweetness, and just the slightest bit of vegetal funk. Washed rinds are sometimes overlooked as a go-to snacking cheese, but Monroe proves that belief categorically wrong. A slice of fresh baguette is all you need to get to most of the wheel, but it also melts beautifully over a turkey sandwich.

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Just the Facts

Country
United States
Region
WI
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
25 Days
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  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!


  • 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 to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont 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.


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