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In The News
The New York Times
This hefty 20-ounce cheese wheel is labeled Monroe, after the town in Wisconsin where the company that makes it is based. Within the cheese’s ruddy, slightly tacky rind is a...
Food & Wine
Straight from the chefs and shopkeepers who know best, here are the varieties—hard, soft and stinky—worth hunting down the next time you're in town. If there was ever any doubt as to just how much Wisconsin dominates the American dairy market, consider this: the state's myriad cheesemakers produced a record-setting 3.37 billion pounds of...
Culture: The Word on Cheese
Roth wades into soft-ripened territory for the first time with this fudgy and luscious stunner. Named for the company’s hometown in Wisconsin, Monroe is hand-smeared with a culture-rich brine and turned daily during over a month of aging, rendering it...
October 17, 2019 - October 20, 2019
Kohler Food & Wine
October 28, 2019 - October 30, 2018
International Foodservice Editorial Conference