Through the Years

20-year-old Oswald Roth, a licensed cheesemaker from Niederbipp, Switzerland, founds O. Roth & Cie, a cheese company specializing in producing and exporting Emmentaler.
Oswald Roth re-locates his business to Uster on the outskirts of Zürich and expands his business to exporting to Eastern and Western Europe, South America, and the United States.
Otto Roth, one of Oswalds six children, immigrates to New York City to start Otto Roth & Company, a subsidiary of O. Roth & Cie. that will serve as an importing agency for Swiss cheeses.
Alfred, one of Oswalds grandsons, joins the family business in Switzerland. His children Fredi, Annemarie, Ulrich, and Felix, are born in 1942, 1944, 1948, 1952 respectively.
Alfred Roth travels to the US and acquires production technology for Gold-n-Rich and begins the production of Roth Käse (pictured), a mild, semi-soft cheese that became a popular product in Switzerland.
Karl Jaeckle, a cousin of Alfred Roth, immigrates with his young bride Rita to the United States to join Otto Roth & Company; their sons, Fermo and Andre, are born in 1951 and 1953 (respectively).
O. Roth & Co in Uster becomes the first Swiss company to prepack cheese.
O. Roth & Co celebrates its 100th anniversary in Uster, Switzerland.
After the untimely death of their father Karl, Fermo and Andre Jaeckle take over management of Otto Roth & Co, Inc. They target supermarket deli departments with the first full-line of cut and wrapped specialty cheeses and grow the business to become the largest specialty cheese importer/distributor in the United States.
Otto Roth & Co., Inc. is sold to General Foods.
O. Roth & Co AG in Switzerland changes its name to Roth Käse AG.
Cousins Fermo Jaeckle and Felix Roth agree to found a business producing high-end specialty cheeses in the United States. They scout locations in Wisconsin, Pennsylvania, and Vermont to found Roth Käse USA. Monroe, WI was chosen as their company’s home for its geographic location, access to high quality milk, existing cheesemaking infrastructure, and the strong Swiss heritage of the region.
Roth Käse USA Ltd is open for business. The renovated plant houses the country’s first copper vat for the production of natural Grand Cru. The company re-introduces wooden boards for the aging of their specialty cheeses. The focus of company is to import technology, not cheese.
In anticipation of consolidation driven by GATT (WTO) Agreements and Switzerland’s bi-lateral contract on Agricultural Trade with the EU, a large Swiss dairy cooperative bids to purchase Roth Käse AG. The company is sold.
Grand Cru Surchoix takes Best in Show at ACS Competition
Roth Käse USA acquires a distribution warehouse to meet market demand and improve the distribution function.
The decision is made to triple capacity. Construction begins on expanded make room and new employee break room.
Construction begins on the Affinage/Curing cellar and Culinary Education Center.
Roth Käse USA celebrates 15 years of crafting and curing award-winning cheeses in Monroe, Wisconsin and completes construction of the Affinage/Curing Cellar and Culinary Education Centre.
2007 Roth’s Private Reserve takes 3rd Best in Show at ACS.
Roth Kase USA and Emmi AG merged in 2010 to form Emmi Roth USA.
“Easy Entertaining with Emmi Roth USA,” a cheese cookbook is released on August, 25 2011.
2012 Grand Cru Surchoix takes 3rd Best in Show at ACS