The Roelli Cheese Store Offers a
Wide Variety of Delicious Wisconsin Cheese
Wide Variety of Delicious Wisconsin Cheese
Prior to 1850, nearly all the cheese produced in the United States was Cheddar. Add Aged Cheddar to cream-based soups or sauces for steamed vegetables and baked dishes. Make a traditional toasted cheese sandwich or top a baked potato.
First produced in Colby, Wisconsin in 1874. Mild flavor similar to mild Cheddar. Firm, open texture with tiny holes. Slice for sandwiches; shred into casseroles; cube for snacks. For flavorful biscuits, add shredded Colby to the dough. An excellent slicing cheese, Colby is a wonderful complement to roast beef, ham or turkey sandwiches.
Originally, Italians ate Mozzarella as a soft fresh cheese. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Delicate, milky flavor. Layer Mozzarella, Roma tomatoes and pesto between two slices of focaccia; grill and serve. Shred Mozzarella into Mexican-style dishes such as tacos, nachos and quesadillas.
Producers use more and different cultures to make Provolone than for Mozzarella. These additional cultures result in fuller flavors. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Plain or smoked. Slice for sandwiches; shred for pizza, fillings; dice on salads.
Brick is a Wisconsin original, first made by John Jossi around 1877. Brick was named for its shape and because cheesemakers originally used bricks to press the moisture from the cheese. Mild Brick makes excellent macaroni and cheese, potatoes au gratin or hash browns with cheese. Aged Brick adds flavor to all types of sandwiches.
Havarti, a milder version of German Tilsit, was first made popular in Denmark. Many cheesemakers in Wisconsin produce a product similar to its Danish cousin. Buttery, slightly acidic flavor. Available plain and with flavors. Smooth, supple texture with tiny holes. Slice for sandwiches; shred in egg dishes; dice on salads.
Wisconsin cheesemakers make a variety of award-winning Blue cheese, ranging from firm and crumbly to creamy Italian-style Gorgonzola. Crumble in vegetable, fruit and pasta salads, over grilled meat; blend for spreads, dressings, dips.
When Swiss immigrants settled in Wisconsin's Green County and Monroe County in the late 1800's, they brought the taste for Swiss Cheese and the skills to produce it. Soon cheesemakers began making traditional 200-pound wheels of Swiss.
A Scotsman named David Jacks first produced Monterey Jack in Monterey, California in the 1890’s. This popular cheese retains its place name even when made elsewhere. Add flavor to pizzas, casseroles and sandwiches with plain or flavored Monterey Jack. Use one of the spicy flavored Monterey Jacks for nachos.
Sometimes flavored with fruits, vegetables, meats or spices, Process cheeses from Wisconsin are a smooth blend of assorted natural cheeses that have been blended together and pasteurized to the point where further ripening stops - which results in Process cheese enjoying a longer shelf life than most cheeses. Melt over low heat; stir in salsa and chopped jalapeno peppers. Serve with tortilla chips.
