{"id":39553,"date":"2021-02-17T08:00:44","date_gmt":"2021-02-17T13:00:44","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=39553"},"modified":"2021-12-30T17:16:09","modified_gmt":"2021-12-30T22:16:09","slug":"centerfold-red-rock","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/centerfold-red-rock\/","title":{"rendered":"Centerfold: Red Rock"},"content":{"rendered":"
Photographed by Nicole Wolf; Styled by Vanessa Seder<\/em><\/h5>\n

Red Rock<\/a> looks unassuming from the outside\u2014it could be a mild yellow cheddar, or maybe some kind of rectangular Stilton\u2014but cracking it open reveals a tangerine-colored dream. The cheese certainly earns its name: Its achingly deep orange hue is a result of twice the usual amount of annatto used to color many cheddars and goudas.<\/p>\n

After a decades-long break from cheesemaking following the closure of his family\u2019s commercial cheddar business, Chris Roelli caught the artisanal bug and unveiled Roelli\u2019s Cheese Haus<\/a> in 2006. He now churns out over 220,000 pounds of cheese a year, proudly carrying the legacy his great grandfather Adolph established as a Swiss immigrant to Wisconsin\u2019s Lafayette County in the 1920s. Chris represents the fourth generation of Roelli cheesemakers, and is a certified Master of cheddar, blue, and Alpine-style cheeses.<\/p>\n

Red Rock is one of the cheeses that\u2019s garnered Chris his gilded reputation, having won Best in Class at the 2013 U.S. Championship Cheese Contest. It\u2019s a compact thing\u2014a rectangular cube roughly 3 square inches by 10\u2014coated in a natural mold rind that merely hints at its eccentric interior.<\/p>\n

The brilliant paste is pierced sporadically by dark blue veins, reminiscent of tigerskin.<\/em><\/h5>\n

~~~<\/p>\n

Relatively mild as cheddars go, the occasional blueing adds punches of green peppercorn, pistachio biscotti, and rain-wet soil.<\/em><\/h5>\n","protected":false},"excerpt":{"rendered":"

Roelli\u2019s cheddar holds a blue surprise.<\/p>\n","protected":false},"author":102,"featured_media":39617,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[424],"tags":[1193,2828,930,1397,1051,27413,27410,27412,27414,978,1207,27411],"coauthors":[20578],"class_list":["post-39553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-centerfold","tag-alpine-style-cheese","tag-annatto","tag-blue-cheese","tag-chris-roelli","tag-gouda","tag-lafayette-county","tag-red-rock","tag-roellis-cheese-haus","tag-u-s-championship-cheese-contest","tag-wisconsin","tag-wisconsin-cheese","tag-yellow-cheddar"],"acf":[],"yoast_head":"\nCenterfold: Red Rock - culture: the word on cheese<\/title>\n<meta name=\"description\" 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