{"id":49385,"date":"2025-06-17T10:29:06","date_gmt":"2025-06-17T14:29:06","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49385"},"modified":"2025-06-18T08:55:50","modified_gmt":"2025-06-18T12:55:50","slug":"2025-hot-list-chris-roelli-cheese-haus","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/awards\/hot-list\/2025-hot-list-chris-roelli-cheese-haus\/","title":{"rendered":"Culture’s 2025 Hot List: Chris Roelli"},"content":{"rendered":"\n

This story is part of culture\u2019s 2025 Hot List. Click here<\/a> to learn more about the selection process and to see the entire list of recipients<\/em>.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Chris R<\/strong>oelli<\/h2>\n\n\n\n

Owner and Master Cheesemaker at Roelli Cheese Haus<\/a>
Shullsburg, Wisconsin<\/em><\/strong><\/p>\n\n\n\n

Chris Roelli is a fourth- generation cheesemaker. His family legacy began when his great-grandfather emigrated from Switzerland to Wisconsin in the 1920s. After the closure of his family\u2019s commodity cheddar plant in 1991, Roelli charted a new path\u2014opening an artisan creamery in 2006 and launching a new era of handcrafted, original cheeses. A certified Master Cheesemaker in cheddar, blue, and hard Alpine styles, Roelli is the mind behind acclaimed wheels like Dunbarton Blue and Red Rock. His cheeses have earned national recognition, including Best in Show at the 2016 American Cheese Society Judging & Competition and top honors at the World and US Championship Cheese Contests.<\/p>\n\n\n\n

Who is your biggest inspiration in the cheese world?<\/strong>
<\/span>My biggest inspirations are definitely my father, Dave Roelli, and my grandfather, Walter Roelli. Without their guidance and support, I wouldn\u2019t be where I am today. There are also many others in the industry who have helped shape my skills and knowledge along the way, and I\u2019m grateful to be part of such an open, sharing community.<\/p>\n\n\n\n

What’s the biggest challenge you’ve experienced or overcome in this industry<\/strong><\/span>?<\/strong><\/span>
I became a much better cheesemaker when I began to truly understand how cultures work and how small changes in the process can significantly impact the final product. The process of making great cheese is all about attention to detail. While most in the industry focus on speed, I went the other direction, choosing to make slower, more deliberate cheeses. I realized that great cheese takes time, and I\u2019ve embraced that philosophy ever since.<\/p>\n\n\n\n

What’s Next?<\/span><\/strong>
I\u2019ve been in this industry for a long time, so now, I\u2019m planning my exit strategy. Over the next three to five years, I\u2019d like to help a new owner transition into the business. After that, I\u2019m looking to expand my consulting work and possibly spend some time in a larger facility to learn how they operate. I\u2019m excited about the next phase of my career, but I\u2019m not exactly sure what it will look like yet.<\/p>\n\n\n\n

Pair a song with cheese:<\/span><\/strong> Listen to the entire\u00a0cheese pairing playlist<\/a>\u00a0on Spotify!<\/em>
Roelli Cheese Haus Red Rock<\/a> + \u201cFor Those About to Rock (We Salute You)<\/a>\u201d by AC\/DC<\/p>\n\n\n\n

What’s the cheese you’re raving to your friends about right now?<\/span><\/strong>
I\u2019ve recently tasted some fantastic cheeses. Urban Stead Cheese\u2019s Street Ched<\/a> from Ohio and the Gray<\/a> from Mystic Cheese in Connecticut have really impressed me. Both have complex, rich flavors and a unique character that stuck with me long after tasting them.<\/p>\n\n\n\n

If you weren’t in the cheese industry, what would your career be?
<\/span><\/strong>I have a huge passion for muscle cars and the hobby surrounding them. If I weren\u2019t making cheese, I\u2019d likely be doing something related to muscle cars\u2014whether restoring them, collecting them, or working in some capacity with that community.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

This story is part of culture\u2019s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients. Chris Roelli Owner and Master Cheesemaker at Roelli Cheese Haus Shullsburg, Wisconsin Chris Roelli is a fourth- generation cheesemaker. His family legacy began when his great-grandfather emigrated from Switzerland to Wisconsin […]<\/p>\n","protected":false},"author":11,"featured_media":49386,"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":"yes","footnotes":""},"categories":[34538],"tags":[],"coauthors":[842],"class_list":["post-49385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hot-list"],"acf":[],"yoast_head":"\nCulture's 2025 Hot List: Chris Roelli | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"This story is part of culture\u2019s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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