In a nod to its hometown, Roth has introduced a new limited-production, soft-ripened cheese dubbed Monroe. The company was founded more than 25 years ago in Monroe, Wisconsin.
The cheese, made in approximately 1.6-pound wheels, is smeared and turned by hand every day as it ages for 30 days in cellars adjacent to Roth's award-winning Grand Cru alpine-style cheeses.
The company says the cheese, crafted by cheesemaker Madeline Kuhn, is the only of its kind made in Wisconsin.
"We wanted to create a cheese that showcased who we are as cheesemakers," says Kuhn. "We have been making washed-rind cheeses for more than 25 years and it was time to introduce something new and exciting with that expertise. After years of perfecting the perfect soft-ripened cheese, Monroe was finally born in a little corner of our cellars."
Since each wheel is hand-smeared, Monroe is currently made in limited production and available only at select cheese shops and specialty stores including Whole Foods Markets in the Midwest and Murray’s Cheese Shop in New York City, among a few other local shops.