Emmi Roth USA will break ground Aug. 4 on a 134,000-square-foot facility in Stoughton.
People are also reading…
Emmi Roth USA in Fitchburg announced in September the purchase of Athenos, a feta cheese company that had been owned by Lactalis Group.
Under plans released by Emmi Roth USA, the Fitchburg company's corporate headquarters will move in fall 2023 into a new facility in Stoughton.
Tim Omer, president and managing director of Emmi Roth USA, hoists a wheel of his company's Roth Grand Cru Surchoix, a smear ripened hard cheese named world champion, at the 2016 World Championship Cheese Contest at Monona Terrace in Madison. The cheese was made in Monroe and was the first American-made cheese to win the top prize since 1988.
A cheese trier is used to take a sample of Roth Grand Cru Surchoix made in Monroe by Emmi Roth USA of Fitchburg in the final round of judging at the 2016 World Championship Cheese Contest at Monona Terrace.
Photos: World Championship Cheese Contest at Monona Terrace
World Championship Cheese Contest
Glenn Hatcher, of Pacific Cheese Co. in Hayward, California, left, and Keith Glewis, with Foodplus Technical Consultants in Australia, judge the medium cheddar category during Tuesday's opening hours of the World Championship Cheese Contest at Monona Terrace. The contest features entries from 36 states and 26 countries.
World Championship Cheese Contest
Christophe Megevand, Schuman Cheese in New Jersey, judges cheese in the brie category during the World Championship Cheese Contest at Monona Terrace Convention Center in Madison, Wis., Tuesday, March 3, 2020. AMBER ARNOLD, STATE JOURNAL
World Championship Cheese Contest
Wheels and blocks of cheese, some up to 200 pounds, await judging during the three-day World Championship Cheese Contest, which began Tuesday at Monona Terrace.
World Championship Cheese Contest
A delegation from Japan looks on as cheese from their country is judged Tuesday. There are about 300 cheese factories in Japan that submitted 28 entries to this year's contest.
World Championship Cheese Contest
David Satterness, of Sioux Falls, South Dakota, judges a reduced sodium cheese during the World Championship Cheese Contest at Monona Terrace Convention Center in Madison, Wis., Tuesday, March 3, 2020. AMBER ARNOLD, STATE JOURNAL
World Championship Cheese Contest
A plug is pulled from a wheel of cheese Tuesday in the reduced fat cheeses, soft and semi-soft category during the World Championship Cheese Contest at Monona Terrace.
World Championship Cheese Contest
Steve Stettler, left, of Decatur Dairy in Brodhead, and Bruce Workman, of Edelweiss Creamery in Monticello, wrap up a wheel of Swiss during the World Championship Cheese Contest at Monona Terrace. Tuesday was the opening day of judging with more scheduled for Wednesday. The top cheese among the record 3,667 entries will be announced Thursday night at a sold-out gala.
World Championship Cheese Contest
Terry Lensmire, with Lensmire Dairy Consulting in Manitowoc, takes in the smell of an entry in the open class: semi-soft cheeses, flavored, during Tuesday's judging at the World Championship Cheese Contest at Monona Terrace. Judges also rate cheese on taste, appearance, texture and color. Most cheeses score between 95 and 99 on a 100-point scale.
World Championship Cheese Contest
Jamie Van Hoof and Joe Gruber, right, of the village of Oregon, take a look at wheels of cheese Tuesday on display during the World Championship Cheese Contest at Monona Terrace. The couple failed to get tickets for Thursday's gala so they attended Tuesday to sample cheese and learn about judging.
World Championship Cheese Contest
(From left) Dean Sommer, with Center for Dairy Research in Madison, and Ernesto Toalombo, of Quito, Ecuador, judge fresh mozzarella cheese during the World Championship Cheese Contest at Monona Terrace Convention Center in Madison, Wis., Tuesday, March 3, 2020. AMBER ARNOLD, STATE JOURNAL
