Ten years ago Roth Käse started with their signature product, Gruyere and today they have more than 75 products distributed nationally. Innovative product development has been very important to their success " We listen to our customers' needs and then respond with the cheese variety or form that solves their problem" says Fermo Jaeckle. He explains that it is difficult to handle Havarti in the deli when the standard was 9 lbs loaves so Roth Kase responded by making 4 ½ lbs loaves. When it comes to traditional Gruyere it was made in 78 lbs wheels which is difficult for the supply chain and the customer to handle and there is a fair amount of waste when cutting it into useable pieces. So, Roth Kase's solution was to make various sizes and forms (18 lbs wheels, 18 lbs blocks, 6 lbs cuts and bags of pre-shredded gruyere) for their American customers.
Roth Käse prides itself in having an attention to detail in every component of their products. Steve McKeon says, " The company takes pride in developing the most attractive labels and the best packaging so that each Roth Käse product is a demonstration of our commitment to quality from the moment the customer opens the product to the moment the cheese is consumed". Quality and craftsmanship have rewarded Roth Käse with approximately 55 national, state and regional awards in the last decade. Most notable, the World Championship in 2000 for Gruyere, representing the hard cheese category and the 1999 Best of Show from the American Cheese Society. Most recently, in March, Roth Käse won first place in the semi-soft open class category for the US Cheese Championship with their Raclette. These awards are important not only for Roth Käse to continue to maintain its image, but more importantly for the end user whether it's the consumer preparing the family meal or the chef preparing his signature dishes& they know they are buying the very best!
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