A young Swiss carrying a dream, his faith and fortitude founded a cheese-making legacy upon settling in 1956 in Middlefield Township."Hans and I were both…
A young Swiss carrying a dream, his faith and fortitude founded a cheese-making legacy upon settling in 1956 in Middlefield Township.
“Hans and I were both young and very eager to be starting this business,” said Ann Rothenbuhler, Hans Rothenbuhler’s wife and co-founder of Rothenbuhler Cheesemakers, formerly Middlefield Cheese. “Most people were discouraging at the time, but we were very determined to make this project work.”
Rothenbuhler Cheesemakers, on July 4, will commemorate its 60th anniversary, marking the date the late Hans, who died in 1983, made his first 250 pound wheel of Swiss cheese.
“Our mission is to bring nutritional excellence to your family,” said Hans’s grandson, also called Hans, who is the business’s zero defect director and owner of Rothenbuhler Cheese Chalet, marking the third generation to carry on the award-winning operation.
The “clank, clank, clank” of passing buggies helps represent a simple farm life contrasted with modern ideals, where time moved forward, but many values stayed consistent.
“Only the Best. All the time,” notes a new sign marking the cheesemakers’ Nauvoo Road entrance. The adorning logo’s three mountain peaks represent three values — the family’s faith in God, respect for people and passion for excellence.
“We are very grateful,” said Cayla Rothenbuhler, wife of the younger Hans and manager of the chalet, as customers tasted samples while traditional accordion-style Swiss folk music played in the background.
“I think the quality of cheese is exceptional,” said Timothy Miller, of Munfordville, Ky., part of an Amish settlement halfway between Lexington and Nashville, Tenn.
Son of a master cheesemaker, the elder Hans — whose last name means “red hill” or “red settlement” in German — was orphaned at 6 and raised by caretaker and sister Anna, whom is credited for instilling his strong faith and art of making cheese.
Hans later became a member of the Swiss Border Patrol during World War II.
“His dream was to be a cheesemaker like his father,” Ann said. “He worked very hard to achieve that. He was a dreamer, always.”
One day fortune called.
He saw an ad in a newspaper seeking a Swiss cheesemaker for an internship in Brewster, Ohio and applied.
“His dream began to come to fruition when (he came) to the states in the fall of 1950,” Ann said.
Hans’ fortune continued when he met Ann around Christmas time the same year through the owner of Brewster Dairy and his wife, who were also Swiss.
The couple soon founded Middlefield Cheese, bringing the first deli to town and providing a market for Amish farmers.
Hans led the manufacturing plant. Ann ran the retail store.
The couple had three children, and their son, John, is current CEO of Rothenbuhler Cheesemakers, while John’s son, the younger Hans, represents the third generation of leadership within the state-of-the-art automation operated cheese plant and company.
About five miles away is an abandoned farm on 200-plus acres of land in Claridon Township. The family purchased the land in 2014 and it is projected to become a sustainable (green) dairy farm to be up and running in 2021.
Having long been part of the dairy industry, Rothenbuhler Cheesemakers’ vision is to be self-sufficient, maintaining a sustainable organic milk supply while reducing pollution caused by cross-country transportation.
The family’s plans include 300 grass-fed Jersey cows, known for their nutritious milk and gentleness, which will produce milk for the state-of-the-art organic farm and create an environment for its dairy cows that will be inviting, calm, social and humane.
The self-sufficient goal is to serve as a role model for environmentally conscious farms and businesses in the area, the Rothenbuhlers said.
Back inside the cheese chalet’s museum, the founder and role model for Rothenbuhler Cheesemakers lives on through photographs, such as a 1943 motion picture star-like black and white one of him on a motorcycle.
An-avid adventure lover and skier, the elder Hans died in 1983 following complications due to a skiing accident in Vail, Colo., a frequent family vacation destination that reminded him of his native Alpine country.
The younger Hans stood tall and smiled among the memories and artifacts on display of the grandfather he never met.
“Yes — just like my Hans, he is a go-getter and determined to achieve his goals, always looking ahead in the future,” Ann said of her grandson.
San Francisco-area born Cayla met the younger Hans at a “Vines to Wine” club event while they were both seniors at Cal Poly.
They currently live in Chagrin Falls and have been married for two years.
“This feels like home now,” Cayla said, looking up at her husband.
“I grew up helping in the back,” Hans added. “I packed beef sticks, cleaned and lots of other jobs.”
As time moved forward, Rothenbuhler has become one of the largest Swiss cheese producers in America, distributing coast to coast under different labels.
Baby Swiss took second place in its category in March at the 2016 World Champion-ship Cheese Contest in Madison, Wis.
“We are really excited and proud of our cheese winning number two,” Cayla said, adding they have a new varietal of Swiss released in January called Lacey Swiss.
Other new additions include fresh baked bread for purchase and freshly prepared sandwiches arriving twice weekly from Mediterra Bakehouse in Pittsburgh, as well as fresh baguettes delivered every Friday.
“Just like a European market,” Cayla said.
She said they also have an online sweepstakes to win free cheese for a year, which will end on the company’s anniversary.
“(Hans) would be thrilled, first of all, that his name has been carried on and secondly for this generation to be interested in continuing with the cheesemaking industry,” Ann said, of her late husband. “He would love that they continue to innovate and are always looking for what’s next.”
Soon, Cayla and her husband stepped outside among some tulips and the growing Rothenbuhler legacy, blending the artistry of the past with the innovation of the future.
“We are proud to be part of this big legacy,” she added.
