Emmi Roth, a leading specialty cheesemaker, received 10 awards for nine of their Wisconsin-made and Swiss-imported cheeses at the 2021 World Cheese Awards in Oviedo, Spain.
Emmi cheeses, imported into the U.S. by the Emmi USA brand, took home several accolades for their traditional and cave-aged varieties from Switzerland. Ranking amongst the top in its class, Emmi’s cave-aged KALTBACH Le Cr Crémeux won a Gold medal, while Emmi Tête de Moine AOP took home a Silver medal. Their cave-aged Emmi KALTBACH Gouda and Emmi KALTBACH Le Gruyère AOP both won Bronze medals.
The company’s Roth brand of Wisconsin-made cheeses received several accolades, including Silver medals for their Roth Grand Cru Reserve and Roth Gorgonzola. They also received Bronze medals for their Roth Grand Cru, Roth Aged Gouda, and Roth Buttermilk Blue cheeses.
“The competition was especially tough this year, and we are honored to have our cheeses celebrated on an international stage,” says Tim Omer, president and managing director at Emmi Roth. “We are lucky to work with some of the hardest working, talented cheesemakers in the business. With their help, we’ve been able to make products that are loved across the world.”
Emmi Roth has a long history of crafting award-winning Roth branded cheese. The company’s flagship line of washed-rind Alpine-style cheeses includes Roth Grand Cru Surchoix, which won the coveted World Champion title at the 2016 World Cheese Championship.
Emmi Roth’s full list of 2021 winners include:
Emmi KALTBACH Le Cr Crémeux develops a unique, complex flavor in the KALTBACH Cave. Sweet and unassuming at first, this semi-firm cheese has a flavor and texture that develops and becomes reminiscent of a soft-cooked egg yolk in a bowl of ramen.
Emmi Tête de Moine AOP is a tangy, semi-hard cheese made from fresh cow’s milk and aged on small spruce planks. Rather than slice this cheese, it is best gently pared with a girolle, a tool that creates decorative rosettes and reveals the sharp, aromatic character.
Roth Grand Cru Reserve is handcrafted in some of the finest and largest copper vats in the country. Roth cheesemakers hand-select wheels of Grand Cru® for at least six months of aging, resulting in a crowd-pleasing with a bold and savory taste.
Roth Gorgonzola is an Italian-style blue aged cheese. The signature cheese is aged for at least three months to give a full, earthy flavor with a light and pillowy texture.
Emmi KALTBACH Gouda is a washed-rind cheese aged for 3 months before refinement in the famed KALTBACH Cave for an additional 3 months. The result is a beautiful rustic brown rind and a flavorful nutty caramel flavor.
Emmi KALTBACH Le Gruyère AOP matures peacefully under the watchful care of the KALTBACH Master Affineur in caves. This cheese delivers flavors of dried stone fruit, spice, black tea and hazelnuts with an earthy depth. The texture is smooth with a slight flake and pronounced crystal crunch.
Roth Grand Cru is Roth’s signature Alpine-style cheese. It’s made with the freshest milk in imported copper vats and aged for at least four months in our cellars. Robust and full-bodied, this one-of-a-kind cheese offers floral notes, nutty undertones, a hint of fruitiness, and a mellow finish.
Roth Buttermilk Blue is crafted from fresh, Wisconsin milk and aged in Roth’s cellars for at least two months. Its tangy, yet mellow flavor and creamy texture turns blue cheese skeptics into connoisseurs and blue cheese lovers into diehards.
Roth Aged Gouda is one of Roth brand's newest varieties. Aged in the cellars for at least six months, this cheese delivers a flavor reminiscent of brown butter, butterscotch with a hint of grilled pineapple, and some sweet salted caramel to finish.
Emmi and Roth cheeses are available at grocery retailers and specialty cheese shops across the country.
The World Cheese Awards is the largest international cheese competition on the planet. Dedicated only to cheese, with no other dairy products able to enter, the awards have been bringing the global cheese community together for nearly three decades, in a celebration of tradition, innovation and excellence in cheese.
This year, around 4,079 cheeses made their way from 40 countries and were judged by over 250 of the top cheese experts from every corner of the globe, including cheesemakers, technical experts, buyers, retailers and food writers.
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