Adolf Roelli brought traditional Swiss cheese making practices with him from Switzerland when he emigrated to LaFayette County Wisconsin in the 1920s. His family has remained in the cheese business ever since. Now, fourth generation cheese maker Chris Roelli oversees the family business, keeping traditional recipes alive and introducing new artisanal products—like his signature creation, Dunbarton Blue.
Chris Roelli selects his best batches of cheddar, aged anywhere from 3 months to 3 years, and releases these as his Haus Select. Robust, nutty flavor and a meat, smooth texture makes this cheese versatile enough for a cheese board or to be used as an ingredient.