Flatbreads are a must-have for your recipe collection. They’re ridiculously easy to make and are versatile enough to make as an appetizer, light lunch, or even a fun dinner. These are some of our all-time favorite flatbread recipes! Chicken Avocado Flatbread: Bacon, chicken, Ultimate Mac & Cheese Shred Blend, and avocado. Can it get any better…
To go out or not to go out… that is the question! And we’ve made the answer much easier with four of our best wine and Roth cheese pairings for a romantic date night in.
Even better, create a cheeseboard for a taste-as-you-go activity you can enjoy right from the comfort of your couch. Just add our suggested pairings (below), crackers, fresh fruit, nuts, and anything else you love. Featuring our Gouda, Grand Cru®, Havarti, and Buttermilk Blue® cheeses.
Gouda & Champagne
Mellow and mild Gouda has a creamy texture that pairs well with Champagne bubbles. Add a touch of sweetness by including dark chocolate and orange slices or dried mango. Not a fan of Champagne? Other bubbly wines, like a dry Prosecco or Cava, are great too!
Grand Cru® & Sauvignon Blanc
Our signature alpine-style Grand Cru® is nutty and full-bodied, making it the perfect match for a grassy yet zingy Sauvignon Blanc. Candied nuts, milk chocolate, and orange slices are well-balanced complements to the cheese and white wine.
Havarti & Malbec
A dry red wine like Malbec pairs wonderfully with our super creamy and buttery Havarti cheese. Add dark coffee chocolate to the plate for a surprisingly harmonious flavor trio. A few red-hued crackers add a visually romantic and festive touch.
Buttermilk Blue® & Rosé
Our creamy and tangy Buttermilk Blue® complements a dry Rosé like no other! Add in a few sea salt dark chocolates, and your partner will be seriously wowed. For those a bit hesitant on blue cheese, add a drizzle of honey to help cut the sharp flavor.
Pairings & photography brought to you by our pal Bev Cooks.
Now that temps are really starting to drop, cozy winter meals are essential for warming up weeknight dinners. We’ve rounded up five of our favorite recipes that are simple, comforting, delicious, and of course — CHEESY! Each recipe features a different Roth cheese because with so many varieties, it’s easy to find the perfect one for whatever mood you’re in.
Miso Mushroom Scalloped Potatoes
These Miso Mushroom Scalloped Potatoes are like two amazing sides in one! They’re topped with a generous amount of our creamy Havarti for an extra crispy, cheesy bite.
A warming, veggie-packed soup that’s on the table in less than an hour. It’s so simple and easy! Everything roasts on one pan, then is puréed until silky smooth. Featuring Organic Cheddar (or sub Grand Cru®).
Tasty and super easy, the combo of grilled cheese and tomato soup never fails to comfort. This recipe is a classic, family-friendly take using our sweet and addictive Prairie Sunset® cheese (or sub Gouda).
Zucchini shreds keep these turkey meatballs moist while buttery, rich Gouda intensifies the flavor. For a doubly cheesy dish, our alpine-style Grand Cru® is added to the polenta. When you’re feeling something on the fancier side, this one’s a family crowdpleaser.
Spice up your pizza night! The sriracha obsession is real with this sweet, spicy, and SUPER cheesy pizza—made with BBQ sauce, broccoli, chicken, and green onions. Use our original Gouda or Three Chile Pepper Gouda for an extra kick of heat.
New Year’s Eve Cheese Plates for Two: Ring in the new year with Grand Cru®- and Grand Cru® Reserve-inspired cheese plates, and sip pear martinis in the comfort of your own home.
Years of working in the restaurant industry, having small kids, coupled with a husband that usually has New Year’s Eve duty has cured me of wanting to ever go out for New Year’s Eve again.
I’ve been there, done that, and much prefer to celebrate the new year with my people, on my couch in front of my fireplace with a movie or a game than fight crowds. And honestly, I don’t want to get dressed up. I’ll wear my fancy joggers for my couch date, but that’s about it these days.
It’s not to say that I don’t make it a special occasion, I do. When the kids were younger (before they had their own NYE plans) we would have raclette as a family. If you have never had it, it’s similar to fondue, but with a little tabletop grill/broiler. It’s so much fun. It takes a long time and we would talk for hours and I loved it.
Now, the kids are either out or are doing their own thing. So my husband Wes and I have a grown-up, yet low-key, New Year’s together.
More often than not, I skip making a full dinner and instead opt for an appetizer/heavy snack/dessert situation. It’s really our favorite way to eat. I buy fancy desserts from a bakery, make a really beautiful cheese plate, and maybe a new appetizer recipe I’ve been wanting to try.
And of course, we sip a festive cocktail while indulging! It’s honestly a romantic and lovely way to spend an evening.
Instead of making a really big cheese board, I was inspired by the cheese plates you can order at restaurants. They are made for one or two people and are often so beautifully plated they look like art.
You know I love my Roth cheese and Grand Cru® is my husband’s favorite, so it’s no surprise that they are heavily featured on these plates. Like all of my cheese boards, I use three to five cheeses that are different in texture and flavor but arrange them differently to utilize the more petite plates
I used both Original Grand Cru® and aged Grand Cru® Reserve. Grand Cru® is an alpine-style cheese that is nutty and creamy. Grand Cru® Reserve is hand-selected wheels of Grand Cru® that are aged for more than six months. It results in a bolder and more savory-flavored cheese. It’s delicious. Buttermilk Blue® is creamy, which is a nice contrast to the Grand Cru® and is tangy, but mellow. To round it out, I added Smoked Gouda. I love the creaminess paired with the smoky notes in this cheese.
Both kinds of cheese pair so well with apples and pears, so that was my inspiration for the pear martini. I didn’t want to make a really heavy cocktail that would overpower the cheese, but I did want it to compliment the flavors. I am really happy with how they tasted together.
If you want to pair your Grand Cru® but do not want a pear martini, try an amber beer or hard cider. They will work beautifully together.
How to Make a New Year’s Eve Cheese Plate for Two //
You can make one larger cheese plate, but I liked the idea of individual cheese plates. It made it feel special, but feel free to make one if you like.
1. Grab two pretty plates. It’s a fancy celebration, so grab the china or special occasion dishes. 2. Arrange cheese. I really wanted this to be a beautiful presentation so I wanted this to look like a plated dish from a restaurant. 3. Fill in gaps with fruit, jam, and nuts. Apples and Grand Cru® are a natural pairing or Smoked Gouda and nuts. 4. Slice a baguette and add crackers. 5. Serve with a pear martini.
How to Make a Pear Martini //
I feel so elegant when I am drinking a cocktail. It feels special and festive and indulgent, but it really is simple to make. You can purchase pear vodka from your favorite liquor store (or if you are in New England, your local packie) or make your own.
DIRECTIONS:
1 ½ ounces pear flavored vodka ¼ cup pear juice* Squeeze lime juice Garnish with pear slices
*Can substitute apple if desired
Add pear-flavored vodka, pear juice, and lime juice to a shaker filled with ice. Shake well and strain into a glass. Pour into a martini glass or serve in a cocktail glass over ice. Garnish with pear slices.
To make your own pear-flavored vodka, add a 750mL bottle of vodka to a large container with a tight-fitting lid. Add 5 sliced pears. Store in a dark place for 4 to 5 days. Remove the pears and enjoy.
Variations on a Pear Martini //
Use spiced pear vodka. To make a spiced pear vodka, add a few cinnamon sticks, crushed cardamom pods, and a slice of ginger. It will alter the color of your vodka, turning it brown, but it will still be delicious.
In place of pear, feel free to use apple. Use plain vodka, make an apple vodka, or any vodka flavor you like, and replace pear juice with apple cider.
New Year’s Eve Traditions and Ideas //
If you are spending the evening at home, it doesn’t mean that you can’t be fun and festive. You can plan some activities or start a new tradition. You don’t even need to stay until midnight unless you want to.
Set an intention for the year. Take a few minutes and write down what you want the year to look like, feel like, and how to want to go through the new year.
Light a sparkler at midnight. Is there anything more festive than a sparkler? They don’t smell great, and you need to do this outside, but I really love lighting them on New Year’s.
Play a board game or cards. My husband and I play Rummy 500 almost every night. We are very competitive and love connecting and talking about our day over a deck of cards. Yahtzee, Scrabble, Battleship, or Chess.
Buy a deck of conversation starters. Table Topics is a great one with so many different topics to choose from. I’ve learned so much this year about my husband of almost 20 years doing this. And I thought I knew everything about him already!
Make something. Paint, draw, do a craft. It sounds cheesy, but buy a kit for both of you. Tap into your creativity and use your hands.
Start a bucket list. Each person lists a few things they want to do in their lifetime.
Look through your photo album and reminisce over the past year. Even better, print them out or make a photo album. There are lots of great apps and services that make it easy to do right from your phone.
In Spain, everyone eats 12 grapes at the stroke of midnight. It is said to protect you from evil spirits and happiness and prosperity in the new year. Make sure to put some grapes on your cheese plate.
Whatever you decide to do, I hope that you have a safe and happy New Year.
The Ultimate Guide to Holiday Entertaining with Cheese: Which cheeses to buy, how much cheese to buy, how to serve cheese, ways to use cheese, and festive recipe ideas for holiday entertaining.
Whether I’m entertaining a crowd or serving my family a simple holiday meal, you know cheese is going to be involved. Cheese is one of the most versatile and easy-to-use ingredients available. It can be served on its own, shredded, melted, whipped… cheese can do anything!
If you are new to cooking or entertaining, you probably have some questions about cheese. Consider this your go-to cheese resource for the holidays.
How to Buy Cheese //
Ask yourself, what are you buying cheese for?Are you going to be cooking with it? Is it going to be melted or crumbled on top of something? Is it for snacking or a cheeseboard? Knowing what the intended purpose is will guide you in choosing the right varieties.
How many people are you feeding this cheese to?Is it for a recipe? If so, you need to buy enough for the quantity listed in the recipe. Is it for a cheeseboard? Then 1 to 2 ounces per person is enough.
What do you like to eat? Do you like soft cheeses or brine-y cheeses? Hard cheeses? Cheeses made from cow’s milk or goat’s milk? Try buying a few different ones and see what you like about them. If you like Monterey Jack, for example, try Havarti. They are similar in texture, but you might find the flavor of Havarti is more buttery and smooth.
Try something new. Try buying a new variety of cheese each week or month. Buy a small portion and give it a go! Keep a list in the Notes app of your phone of brands and/or varieties you have liked. I do this when I eat a cheese in a restaurant I haven’t tried before and like. (Same with wines.)
Make friends with the person behind the cheese counter. Whether it is a dedicated cheese shop or the person behind the specialty cheese counter, they are a wealth of information and knowledge about cheese. I often go to them for advice. Often they will let you sample before you buy. They are great for pairing ideas as well — like what to pair on a cheeseboard or what wine to drink with the cheese you selected.
Read the package. Every package of Roth cheese lists tasting notes and/or pairing ideas. For instance, for Grand Cru®, it tells me it is an excellent melting cheese and pairs well with fig jam and riesling wine. It also tells me it is creamy, nutty, and has been aged 4+ months. That’s super helpful!
Just buy a little bit. If you are entertaining, buy a lot of cheese — everyone loves it! But if it is just for snacking at home by yourself, buy small quantities at a time. This way it stays fresh.
Quality over quantity. Cheese can be expensive, but a little high-quality cheese goes a long way. If you are able to, buy what you can afford. And take advantage of the off-cuts bin, where you can often find small pieces of Roth cheese for less.
Ways to Serve Cheese //
The possibilities of how to serve cheese are endless. Cheese is incredibly versatile. You can slice it, shave it, shred it, grate it, crumble it, melt it, whip it, fry it, or just eat it straight out of the package.
Need some more ideas? I’ve got you.
Morning cheese. Add shredded or crumbled cheese to biscuits, muffins, egg dishes, even savory pancakes or waffles. How good does an apple and Grand Cru® waffle sound?
Add to salads. Crumble goat cheese, blue cheese, or Aged Gouda into your salad. These cheeses boast big flavor, so a little goes a long way. Even the non-salad eaters have a hard time saying no to a salad with cheese in it.
Casseroles. Is there anything sexier than a bubbly, cheesy, golden top on a comfy casserole? One of my favorite things on Earth is the burnt crispy cheese that falls off the side of a casserole. It’s really hard to beat. Havarti or Gouda are great choices for this.
Make a cheese sauce. Melt shredded cheese into a white Béchamel sauce and pour over roasted vegetables. Or stir it into pasta to create a decadent mac and cheese. Or make homemade queso for nachos.
Crisps. Mound grated hard or semi-hard cheeses like Grand Cru®, or Canela on a parchment- or silicone-lined baking sheet. Melt in a hot oven until golden, then let cool for at least 5 minutes to crisp up.
Crumble. Crumble fresh Chèvre over a taco. Or Buttermilk Blue® cheese over some sautéed green beans!
Make a cheeseboard!Meats and cheeses and jams and nuts all on the same plate? Yes please.
Use it in desserts… or as dessert! Yes, you read that right. Goat cheese cheesecake, baked into pies (we love Gouda & pecan pie), a small cheese plate after dinner, or a plated cheese course. (We had a plated cheese course at our wedding, and it was my favorite detail of the entire meal.)
Now that we know how we can use cheese (I didn’t even scratch the surface!), let’s talk about how to serve cheese.
Serve at room temperature. Cheese for eating is best served at room temperature. Take it out at least 30 minutes before you are planning on serving it.
Arrange on a cheeseboard. Obviously a personal favorite. Check out this guide for helpful holiday cheeseboard tips!
Serving a crowd? Make a grazing table. People will ooh and ahh to find an oversized spread like that at your event. Or make a few different boards and place them around the room so people can mingle and everyone won’t stand in the same place.
Having kids over? Make a kid’s cheeseboard. It’s funny, I used to do this when my children were little and the adults would eat the Goldfish crackers and kids’ snacks, and hover over the kid’s plate. So now I just add the same stuff to the “adult’s” board.
How much cheese per person? You can assume someone will eat 1 to 2 ounces of cheese on a cheeseboard. If you’re expecting a gathering of crazy cheese lovers, double that amount.
How to store leftover cheese? Take the cheese out of its original packaging and wrap it in cheese paper or parchment paper. Put the wrapped cheese in a large zip-top bag, squeeze out the excess air, and keep it in the fridge until next time. Here are more tips for storing cheese.
Label. When you put out cheese for guests, label it! You can buy cheese tags or just stick a small card with the name of the cheese into the board. They might even put a note about their favorite cheese on their phone.
Vary the way you serve cheese. Keep some wedges whole, slice some into triangles, cut some into smaller wedges, and/or crumble hard cheeses into chunks. More tips on cutting here.
Try a one cheese tasting board.Like blue cheese? Buy a few varieties. A mellow blue like Buttermilk Blue® is interesting to compare side-by-side with Moody Blue, a smoked blue cheese, and a Gorgonzola. Taste them all to see how they are similar and different.
Limit to 5. It’s a fun idea to put 10 kinds of cheese on a board, but it will be a) expensive and b) overwhelming. Serve different varieties with different flavors, textures, and kinds of milk, but keep it to five, tops.
Shredding cheese? The bagged stuff is great in a pinch, but shredding and grating your own cheese is a game-changer. You will be able to use quality cheese without any additives. Freeze your cheese for 15 minutes before shredding, then use a food processor or mixer attachment.
Utensils. Give each cheese its own utensil. You don’t want someone to cut into the Garlic Herb Chèvre, then use the same knife to cut Jalapeño Havarti. Each variety should have its own utensil, so flavors don’t get crossed
Hint: A set of cheese knives makes a great hostess gift.
Pair it with something delicious to drink. Wine and cheese are the most obvious pairing. But hard ciders are so good with alpine-style cheeses like Grand Cru® or a cocktail made with fall fruits (try our favorite seasonal pairings here. Not sure what to drink with your cheese? Ask the person behind the cheese counter!
As you can see, cheese is one of the most versatile and adaptable foods around. If you have cheese, you have a meal at the ready all throughout the holiday season.
Building a beautiful cheeseboard that’s worthy of the holidays can seem like a daunting task, especially when you’re the one hosting. However, we’re taking the guesswork out of the board-building process with a step-by-step guide complete with photos, and helpful tips & strategies to ensure all your holiday cheeseboards sparkle.
Step 1: The Cheeses
Choose 2 to 4 kinds of cheese with a variety of flavors and textures—we’re using our tangy Buttermilk Blue®, nutty Grand Cru®, and Cranberry Cinnamon Chèvre. Place your cheeses on a large board or platter, spacing them evenly throughout. Tip: Variation in the cut of the cheese (wedge vs. triangles vs. medallions) helps augment visual appeal.
Step 2: The Carbs
Next, we need carbs! Think breads, crackers, cookies, and more. We took the festive route including panettone (a traditional Italian sweet bread studded with raisins & citrus) and a few crispy gingerbread cookies. Place these along the edge and/or near their best pairings (i.e. gingerbread works perfectly with the seasonal Chèvre flavor).
Step 3: The Fresh Stuff
Now, fresh fruits and veggies! If you’re unsure which ones to choose, think in COLORS. This cheeseboard feels extra merry because we’re using reds and greens across the board—grapes, pomegranate, and green olives. This mix of sweet & savory produce also pairs wonderfully with cheese and keeps the board well-balanced.
Step 4: The Optionals
Cured meats, nuts & seeds, and pickles are some of our favorite cheeseboard nibbles. We’ve added folded slices of coppa (an Italian dry-cured pork), and candied nut clusters. If you’ve got nut allergies or vegetarians at your gathering, simply serve these in separate dishes off the board.
Step 5: The Sweets
It’s not the holidays without a few sweet treats, and we’re going all out! Candied ginger, homemade caramels, stroopwafels (Dutch caramel wafers), shortbread stars… anything goes. We also love adding chocolate of any kind to holiday boards—chocolate bars, chocolate truffles, sea salt caramels, etc.
Step 6: The Condiments
The second-to-final step: add your condiments. Jams, mustards, honey, chutneys, and aiolis in small bowls help fill in the gaps on your cheeseboard. For an overflowingly abundant board, tuck additional items—such as raspberries and prosciutto—to ensure no empty spaces remain.
And THE FINAL STEP: garnish the board and serving table with rosemary sprigs, mini holiday decorations, and of course, many festive holiday cocktails! Eat, drink, and be cheesy (err…merry?). 🎅
How to Build A Holiday Pantry Cheeseboard! Create a showstopping holiday cheeseboard with delicious Roth cheeses by shopping your pantry. We’ll show you what to buy to have a beautiful and balanced board in no time.
I can make different appetizers with puff pastry and dips, and spend ages making unique things to nibble on, but everyone gravitates to the cheeseboard. (I’m not hating on things in puff pastry or a dip – there is a time and place for sure.) Maybe it’s because a cheeseboard just looks so welcoming and inviting?
These days, I often skip making traditional appetizers and only serve a cheeseboard or grazing table. Especially during the busy holiday season, who has time for anything else?
A secret about a holiday cheeseboard is that it takes very little effort on your part. Having a well-stocked holiday pantry makes it easy to create a gorgeous board like this one in no time. It doesn’t take a lot to make a board seem abundant, overflowing, interesting, and seasonal. Just some strategic shopping and you are good to go!
What Kind of Cheese Do I Put on a Holiday Cheeseboard? //
If you have been to a cheese shop or grocery store lately, then you know there are many incredible cheeses to choose from. I think it can be overwhelming, especially if you are new to cooking and entertaining. There are often HUNDREDS of varieties in the cheese case.
There are no hard and fast rules for choosing cheese for a board. Anything goes really, but what I think works best is a variety of flavors and textures. I tend to make sure I have something for everyone on each board I create.
My biggest piece of advice is to put cheeses that you like to eat on the board. If you don’t know what you like, try a new cheese each time you go to the grocery store. Bring home a small portion and see what you like about it. Is it creamy? Is it hard or soft? Do you love Chèvre? Do you love Aged Gouda?
When in doubt, ask the person at the cheese counter what they like or what they recommend. I do this almost every time I buy cheese from a specialty shop or specialty cheese section. Cheese people are passionate about their products.
Often, they will let you sample before purchasing. I often say, “I have alpine-style Grand Cru® and Gouda, what else should I include?” and they will have great suggestions and advice for you.
Hard cheeses: This can be Aged Gouda, Sharp Cheddar, Canela. These cheeses are typically very savory and bold. They often crumble and have a unique texture. They usually have a rind you cannot eat, but save it and add the rind to soups or stews to add another layer of flavor.
Semi-hard cheeses: These cheeses are often aged, but softer than hard cheeses. Grand Cru® is my go-to (and my husband’s favorite cheese) and on every cheeseboard I make. It’s alpine-style, mellow, and just looks beautiful sliced into triangles.
Crumbly or soft cheeses: These are cheeses you can typically spread on a cracker, like Chèvre goat cheese.These cheeses are creamy, typically mild, and moist. (Don’t hate me for using that word, but they are kind of wet.) They’re very distinct in flavor, fresh and milky. I like to add Plain Chèvre to my cheeseboards because I often will roll it in dried fruits or herbs for color to bring my palette together.
Blue cheeses: I put these in a category of their own. Blue cheeses are soft, but I find they are either something you like or don’t like. I happen to love blue cheese and Buttermilk Blue® is mild enough for even people that swear they don’t like blue cheese. This is a bold, distinctly-flavored cheese. I like to spread it on a piece of bread with a drizzle of honey.
Wild card: This is where you can really go crazy. A stinky cheese, holiday-flavored cheese, a new variety — something completely unique and different. Let your guests experience something FUN. This is also where I rely on the help of the person selling cheese. Ask them for a recommendation for a wild card and they will deliver.
How Much Cheese to Buy For A Holiday Cheeseboard? //
When you buy the bags of cheese, they add starch to the bag to keep the shreds from sticking together and they just don’t melt the same sexy way that cheese you shred yourself does. It makes a huge difference in the end result.
What I Keep Stocked In My Holiday Pantry //
I’m going to confess to something that I am both embarrassed and proud of: I have a cabinet in my laundry room that is strictly my cheeseboard-making pantry.
I keep my cheese board pantry stocked with nuts, pickles, olives, dried fruits, crackers, mustards, seasonal things, jams, jellies, honey, anything that I see when I am shopping that I think will look or taste great with cheese.
When we lived in Europe, I did not buy typical souvenirs. I would go to a local grocery store and buy fun and unique things that I couldn’t get anywhere else or that the region was known for. I have holiday jellies from France and preserved lemons from Morocco and Marcona almonds from Spain and honey from Slovenia. It makes me so happy to pull them off the shelf and use them and think about where they came from.
I loved coming home from our travels and continuing the adventure on my plate. I don’t live in Europe anymore, but I still get delighted to find fun things while shopping.
Being able to shop my well-stocked (ok, fine, OVERFLOWING) pantry allows me to create a cheeseboard whenever I am feeling inspired — whether that is to have a movie-watching couch date on a Wednesday or a full-blown holiday gathering. I can go to that cabinet and pick and choose things to make my board festive, inviting, and interesting.
Along with the idea that cheeses should be different textures and flavors, I think everything else on the board should be as well. Sweet with salty, crunchy with soft, you get the idea.
Candied nuts Dried fruit Candies Chocolate Caramels Kettle corn
Fresh things to add:
Prosciutto Herbs Fruit Vegetables Baguette
Festive & Seasonal:
Decorated cookies Seasonal chutney/jams Spiced items Seasonal garnishes (think seasonal serving pieces like mini ornaments or glittery mini trees) Mini cupcakes Seasonal breads, like pumpkin or cranberry orange
Serving Pieces:
Parchment paper Rimmed platters Large plates Cheese knives Small bowls Spoons, picks, and forks
TIP: Line your boards or platters with parchment — this makes clean up so much easier.
You do not need to have everything on this list, but having one or two things from each category will allow you to make a beautiful, well-balanced, festive cheeseboard whenever the mood strikes.
Creating a holiday cheeseboard doesn’t have to be difficult. By having a well-stocked pantry and delicious Roth cheese, you will be able to serve your guests at a moment’s notice.
If you need some help styling your board, check out this post. I share all of my best tips for making a board that tastes AND looks amazing.
It’s always fun to delight guests with a touch of the unexpected during the holidays. Pairing cheese with pie is a perfect way to do just that. Adding slices of cheese (and other small, sweet treats) to a pie-laden plate elevates dessert into an interactive mini tasting.
Cheese and pie may seem like an unlikely duo, but cheese adds a special, savory bite that keeps pie from being too sweet. Here are four of our favorite pairings — perfect for Thanksgiving and all through the holiday season.
Grand Cru® & Apple Pie
Everyone’s heard of cheddar and apple pie, but swapping in our alpine-style Grand Cru® is a must. It adds a mild, nutty flavor that contrasts perfectly with the tart, sweet apples and flaky, buttery crust.
Cranberry Cinnamon Chèvre & Pumpkin Pie
Our seasonal Cranberry Cinnamon Chèvre (at Walmart Supercenters nationwide) is pumpkin pie’s perfect pair. The cranberries add a welcome jolt of acidity, while the cinnamon in both foods ensure a festive-tasting bite.
Original or Smoked Gouda & Pecan Pie
Our Gouda is sweet and creamy, while pecan pie is caramel-y and nutty — the two together are simply meant to be. If you want to up the ante, try our Smoked Gouda with the pie for a uniquely savory-sweet pairing.
Cinnamon Chèvre & Lemon Tart
A lemon tart is a classic, year-round dessert that requires a festive touch for the holidays. Enter in: Cranberry Chèvre goat cheese (available at Imperfect Foods). Together, lemon and cranberry are tart-sweet, and a few slices of our seasonal Chèvre add a needed earthy, savory balance.
How to make a baked potato bar for an easy weeknight meal featuring Roth Grand Cru® — what to serve and how to keep your baked potatoes warm for a baked potato buffet.
Busy nights call for easy meals. You know the busy nights I am talking about, when your whole family is coming and going and everyone walks into the house borderline HANGRY. This time of year is BUSY. Between school, sports, appointments, long days at work — there is a lot going on.
One thing that I have been doing more and more is a bar-style meal. Where you make a main item and leave out lots of things to customize your individual dish. This is great for my family because we have some vegetarians and some meat-eaters and everyone leaves the table satisfied.
Think taco bar, DIY burrito bowls, make your own pizza, and a personal family favorite — the baked potato bar.
My kids all love baked potatoes and this is an excellent way to turn a side dish into a meal. We add pulled pork or shredded buffalo chicken, bacon, veggies, LOTS of shredded Roth cheese, sour cream, sautéed peppers and onions, chili, pretty much anything you can think of — it can go into a potato.
It’s also quick to get on the table. If my afternoon is busy, I can prep this in the morning or while I am cooking another meal. I do this a lot if I am already cooking something and doing a lot of chopping, etc. I do it for two meals – a couple of extra minutes saves me so much clean up and prep time later. Future me is always grateful.
A baked potato bar is great for a weeknight meal, but it’s also an inexpensive way to entertain. This is great for a kid’s party, a team dinner before race day, or for watching a football game.
How to Make Baked Potatoes //
I know that you are probably thinking that baked potatoes are not a quick thing to make. And you are correct, they do take a long time to bake, but you don’t have to do it in the oven, and once they are in the oven, it’s hands-off.
More often than not, I bake potatoes in the oven. I wash them really well, dry them, prick them with a fork, coat them in oil and salt, and then bake them in a 375° F oven for 70 to 90 minutes. The skins are crisp and are perfectly seasoned.
If you would like to cut the cooking time in half, you can slice the potatoes and place them slice side down on an oiled sheet pan.
(Alternatively, you can use small potatoes like fingerlings and do a roasted potato bar. I really like this option when I want a few different toppings and don’t want to eat one big potato, I can make two or three mini options.)
Another way to cook them is in your slow cooker. Do the same as above, then wash, prick, oil, and salt the potatoes, but also wrap them in foil. Slow cook on HIGH for 4.5 to 5 hours or on LOW for 7.5 to 8 hours, or until the potatoes are tender and cooked through.
Which Toppings to Include //
The sky is literally the limit as to what to include as a topping for your baked potato bar. Take inventory of what is in your fridge and freezer, and it’s fair game for a baked potato. A potato is a blank canvas that is begging to be topped with delicious things.
Sure, a baked potato with a generous pat of butter and salt is delicious, but we can do better than that!
Cheese // Is there anything better and melty, gooey, cheese on a piping hot potato? I honestly don’t think there is. I used to buy the bags of pre-shredded cheese, but I am a convert to shredding my cheeses myself.
When you buy the bags of cheese, they add starch to the bag to keep the shreds from sticking together and they just don’t melt the same sexy way that cheese you shred yourself does. It makes a huge difference in the end result.
You also have total control over the kind and quality of cheese you use. (You know I love my Roth cheese, especially their alpine-style Grand Cru®.) When you shred the cheese yourself, you can use all of your favorites and choose varieties you might not always think of.
TIP: This cheese shredder attachment has been a game-changer when it comes to shredding cheese. I use it ALL the time. I also use the shredding disc on my food processor. Freeze your cheese for 15 minutes before shredding. It keeps the cheese from clumping and easier to get through the machine.
Cheese // I always have a ton of different kinds of cheese in my fridge. Creamy, sharp, soft, bold, I like to keep a good variety in my fridge. I love cheese and want to try as many kinds as I can. For a baked potato bar, I like to have a few different kinds to add different flavor profiles and textures to our potatoes.
Grand Cru® goes well with so many things. It’s an amazingly delicious cheese that is good in so many things. It’s slightly sweet, melts like a dream, and is a great all-around option for just about anything you want to melt cheese on. I love it melted in a potato with sautéed onions and peppers. This is my #1 choice for a loaded baked potato.
The inspiration for this potato bar was our New Year’s Eve raclette, and Grand Cru® is the star of that show over roasted potatoes and slices of baguette. Add a few slices of apples… **chef’s kiss**
Buttermilk Blue® adds a bold pop of flavor. Buttermilk Blue® crumbles are great for a baked potato bar because you simply open the container and add a huge amount of flavor to your baked potato. A buffalo chicken baked potato with carrots, celery, green onion, and a generous amount of blue cheese and shredded Grand Cru® is my little guy’s potato of choice.
Chèvre goat cheese is perhaps not the first cheese you would think of for a baked potato, but trust me when I say it works perfectly. It adds fresh, sharp, flavor and I like to make a very loose version of street corn with it. Corn, guacamole, roasted tomatoes, bacon, and Chèvre. Delicious!
Gouda is one of my all-time favorite cheeses. It’s mellow and creamy and melts so beautifully. Lots of shredded Gouda, bacon, green onions, sour cream, and a generous amount of black pepper.
Dill Havarti rounds out my delicious cheese selection. Another amazing melting cheese, it’s super creamy and I love the hit of dill. (I think that dill is underused and under-appreciated.) This one is my go-to for a vegetable potato. Roasted broccoli, spinach, onions and peppers, TONS of Dill Havarti, and a generous dollop of sour cream.
Sour Cream // A big bowl of cool sour cream is always a good idea, but it is a MUST for a baked potato. I also will add a bowl of garlic herb sour cream too.
Meats // Can you have a loaded potato without bacon? I didn’t think so either. I always have some pulled pork in my freezer and it is INCREDIBLE in a baked potato. For this potato bar, I bought a rotisserie chicken and tossed it with some buffalo sauce. Chili, taco beef, sloppy joe, pepperoni, ham, sausage. Any protein works.
Vegetables // I like to air fry some broccoli, as it crisps up and stays bright green. Sautéed onion and peppers, diced tomatoes, avocado, corn, sautéed mushrooms, spinach, green onion, roasted garlic, chives, sliced jalapeños. This adds color and crunch.
TIP: Check out the salad or mezze bar at your local grocery store. This is a great way to save time and get to try some new things. I bought the roasted tomatoes and garlic when I grabbed the rotisserie chicken.
Extras // Butter, salsa, pizza sauce, ranch, barbecue sauce, sea salt flakes, herbs, red pepper flakes, anything that adds flavor and interest to your potato.
Essentially anything you can think of belongs in a potato, so get creative and make your own delicious combinations.
How to Set Up Your Baked Potato Bar //
01. Bake your potatoes using your desired method. Whether you make oven-baked potatoes or slow cooker potatoes, make a few extra for leftovers.
02. Prepare your toppings. Shred your cheese, warm your cheese sauce, set out your toppings in bowls or on a rimmed baking sheet lined with parchment for easy cleanup. I set mine out on my kitchen counter in an assembly line so that everyone can grab a plate and utensils and get busy customizing their potatoes.
03. Assemble! Add toppings and get creative! I like to add cheese to the bottom and the top for maximum gooey meltiness.
TIP: Cut your potato in half and make two different kinds to maximize textures and flavors. Discover a new favorite combination!
How to Keep The Potatoes Warm //
If I need to hold my potatoes and keep them warm, I will keep them in a 200° F oven on a sheet pan until I need them. You can also keep already baked potatoes warm on the LOW setting in a slow cooker.
What to Serve With A Baked Potato Bar //
You don’t really need to serve anything else, a loaded baked potato is a meal in its own right, but I do like to serve some other things if I am serving this for a crowd. And obviously serve dessert. 🙂
One of fall’s best ingredients is APPLES. Whether you’re picking apples fresh from the orchard or picking up a crisp, juicy bag of them at the store, they make a great addition to any fall recipe. Pair your apples with Roth cheese… and you’re really in for a tasty snack or meal!
This ooey gooey cheese dip is the ultimate crowdpleaser. The mild, nutty flavor of our Grand Cru® cheese melts beautifully and is topped with sautéed apples and crunchy pecans subtlely sweetened with maple syrup.
The ultimate fall grilled cheese made with our alpine-style Grand Cru® and cooked French-toast style with cinnamon-laced apple butter, fresh sliced apples, and sautéed shallot with thyme. An addictively good sandwich that hits both sweet and savory.
Pre-made cheese-filled dumplings are an easy hack for getting dinner on the table… and quick! Add caramelized apples & onions, fresh spinach and ultra-creamy Havarti cheese to make it a well-rounded, one-pan meal.
Nutty Grand Cru®, tart apples, toasty beer, and warm bread — a.k.a. the perfect fall quartet! Whip us this easy, no-yeast bread for a cozy snack on a chilly fall day.
Cheese and apples is a no-brainer. Here, sweet, caramel-y apples are perfectly paired with the tangy, fresh flavor of our Chèvre goat cheese. This easy appetizer can be served two ways — spread on toasted sourdough or piled into a bowl for dipping with crackers.
Award-winning Roth Grand Cru® has a new look that’s as Swiss-inspired as its taste. Your favorite cheese is still made the same way you know and love, but now in a BLOCK shape for easier shredding, slicing, cheeseboarding, snacking, and cooking.
Want some inspired ideas for how to use this mild, nutty alpine-style cheese? We’ve got you covered with our favorite pairings and recipes for both versions — our Grand Cru® Original and aged Grand Cru® Reserve!
Grand Cru® Original
Cheeseboard Pairings:
Pair Grand Cru® with fresh apples, figs, pears, and grapes. Add in almonds, crackers, and salty prosciutto (or other cured meats) to tie it together. Once your board is complete, enjoy with a hard cider or golden amber beer. If you prefer a simpler snack option, choose two or three of your favorite pairings listed above, and create a custom snack plate for one.
Recipe Ideas:
If you’re looking to elevate your meals, Grand Cru® is perfect for adding to sandwiches & paninis, melting over potatoes, and topping classic French onion soup. If you want to take your cooking a step further, try these delicious Grand Cru® recipes: Cheesy Chicken Kale Orzo and Chicken Broccoli Casserole.
Grand Cru® Reserve
Cheeseboard Pairings:
Grand Cru® Reserve is aged for a total of more than six months! This extra aging time gives it a more robust, intense flavor which pairs wonderfully on a cheeseboard with fruit jam, mostarda (an Italian condiment made from fruit, syrup, and spices), and apricots (fresh, dried, or preserved). Round out this bold flavor experience with a glass of Riesling, Bock beer, or IPA.
Recipe Ideas:
Like Original, Grand Cru® Reserve enhances the flavor of anything it’s paired with. Sprinkle into omelets, frittatas, quiches, and mac & cheese for tangy, rich bite or, if you’re looking for something new, try one of these recipes: Fig Flatbread en Croute and Alpine Asparagus Rolls.
That’s right, fall is officially here. While we’re sad to see summer go, nothing is better than cooking a warm, comforting dinner on a chilly fall evening. Even better when there’s cheese involved! We’ve put together a collection of our favorite cozy fall dinners featuring Roth cheeses. Keep scrolling to find your next meal…!
RECIPES
Turkey, Apple, & Smoked Gouda Panini
This gooey Smoked Gouda-filled panini is great with deli turkey or last night’s roasted turkey dinner leftovers.
A rich, savory, and uber-cheesy lasagna never goes out of style, and this turkey lasagna is great for weeknight meals (plus, leftovers to eat all week long!).
An easy, weeknight meal with TWO Roth cheeses — Chipotle Havarti and Smoked Gouda. The smoky-sweet combination is extra satisfying with the addition of spicy Italian sausage and fiber-rich cauliflower.
Get your fix fast with this Instant Pot mac n’ cheese recipe. It uses our favorite kitchen equipment — the Instant Pot pressure cooker — and FOUR of our Havartis to ensure an extra cheesy weeknight meal.
This butternut squash lasagna is what cozy autumn nights are MADE for. Vegetarian, full of flavor, and made with the creamiest Grand Cru® béchamel sauce.
Carb-y goodness, braised butternut squash, thick-cut bacon, and a rich Grand Cru® cheese sauce all mixed up for a recipe that won top prize on the Food Network!
This casserole-style cheesy chicken bake is easy comfort food for chilly nights. Made with pillowy-soft gnocchi, rosemary garlic chicken, and a rich Grand Cru® cream sauce.
Who doesn’t love carb-y, stuffed pierogis? This flavorful bake with caramelized apples, onions, spinach, and ultra-creamy ultra-creamy Havarti cheese comes together in just 45 minutes.
This easy chicken parm is quick weeknight comfort food. Just 8 simple ingredients and 30 minutes of time! Made with our nutty Grand Cru® or creamy Havarti cheese.
Puffed, custardy eggs snuggled with Canadian bacon and English muffins — easy to make, feeds a crowd, and is absolutely bubbling with creamy, mild Havarti.
Everybody is pumpkin obsessed in the fall, and this savory take elevates this orange vegetable from dessert to the dinner table. Made with our award-winning Grand Cru®.
How to assemble the perfect fall cheese board! My Sweet and Savory Fall Cheeseboard has fall flavors, colors, and is perfect for any autumn event.
Is that the crisp smell of fall in the air? Are you seeing back to school photos all over social media? Is the cozy hoodie/sweater in the back of your closet beckoning to you? Are you craving a PSL and fighting the urge to buy a pumpkin?
Me. Too.
I’m ready to have some normalcy and routine in my life right now. This summer was a literal wash out. We had an entire month of rain and it did not put me in a festive summer mood. Here in New England, we’ve already had some fall-like days and I am HERE FOR IT.
With all things fall on my mind, I created a Sweet and Savory Fall Cheeseboard featuring my favorite Roth Cheeses. I created this with fall colors, fall flavors, and cozy fall vibes in mind. I loved creating it and I especially loved eating it.
While gatherings might be smaller this fall, we can still make them special. Adding a few extra touches here and there make all the difference and your family and guests will appreciate the beauty and effort you put into it. I would serve this beautiful fall cheeseboard with Spiced Apple Cider Cocktails and be in fall heaven.
How to Create a Fall Cheeseboard //
Select your favorite Roth cheeses. I love a variety of cheeses and profiles – especially when I am doing a sweet and savory cheeseboard. I like to have a creamy cheese, flavored cheese, blue cheese, hard cheese, and smoked cheese. There is something for everyone on the board and they all work together with the other items on the platter.
Creamy Cheese – Grand Cru® is my husband’s favorite cheese and it is on every cheeseboard I make. It is an alpine-style cheese that is delicious for eating, but also melts like a dream. It is mild and a great all-around cheese that everyone loves.
Flavored Cheese – Horseradish Havarti is one of my favorite flavored Havarti cheeses in the Roth line up. It has chive, mustard seed, and the kick of horseradish. (It’s amazing on a baked potato.)
Blue Cheese – I love the punch of blue cheese. Buttermilk Blue® is creamy and tangy, but not too much. You know what I mean? Sometimes blue cheese is like hey, BLUE cheese, this is like bluuuuuueeeee cheese, it’s the perfect amount of mellow.
Hard Cheese – I chose Aged Gouda. I love the Gouda flavor and the way this cheese crumbles. I love the way it looks on the board and adds a different texture to the whole platter.
Smoked Cheese – Smoked Gouda is my ride-or-die cheese. I love it on a cracker, I love it melted on a sandwich, I love it in any shape or form. It’s so creamy and has just enough smokiness.
Add Fall Accompaniments to Your Sweet and Savory Fall Cheeseboard //
Add fall details and flavors to enhance your cheeseboard. I chose a fall color palette as well to make this cheeseboard really drive home that this is a spread to eat by the fireplace while watching the Pats on a Sunday. Lots of yellow, orange, brown, and deep burgundy. This is a sweet and savory board so we have lots of salty and sweet notes. Which is my personal flavor jam. Always here for a sweet savory salty moment. I loved creating this board because the color palette is gorgeous and I love that you can have so many different unique bites from all of the things on this board.
Savory //
Cheeses. I already shared which cheeses I chose, but I also added them in slices, cubes, and crumbles. I like the variety and that people can just grab their cheese and not have to slice it themselves.
Meats. I bought a package of Spanish sliced meats. They came together in the package, I like that the store did the curating for me. Jamón Serrano (similar to prosciutto), salami, and a chorizo.
Caramelized Onion and Garlic Jam. I made a batch of this jam and it not only fit into my color scheme, it is amazing on a cracker with Gouda.
Pumpkin seeds. Pumpkin seeds or pepitas (sometimes the package says pepitas) add crunch and salt that balances all the sweet and creaminess from the cheese. Crackers. I used water crackers and fig and rosemary crisps. I like a plain cracker and one with more flavor.
Sweet //
Dried Oranges. These are so beautiful on a platter and also taste really good. A friend gifted a package to me and now I buy a few at a time. You could also easily make your own in the oven.
Dried Apricots. Chewy and sweet, these are a must have for me. I’m not a huge dried fruit fan, but I adore an apricot. These are always the first thing I go for on a cheeseboard.
Praline Pecans. I buy a few of these at a time, they are amazing on their own, on a board, and tossed into a salad.
Caramel Sauce. Add some sliced apples and dip away. Caramel is also delicious paired with Gouda and Grand Cru.
Macarons. Macarons feel super fancy and are unexpected on a cheeseboard. You can buy pumpkin, cinnamon, or any fall flavor to add to the theme of this board. These are frozen macarons from the grocery store and were really good. I also love the shape and dimension they add.
Candy. Candy corn and peanut butter cups are my family’s favorite fall candy. My son was STOKED to see candy corn on this board and it screams Halloween and fall. You know it’s almost back to school when you see the candy corn hit the shelves.
Cookies. On the cracker plate, I had butter crisps. These are thin like a cracker, but are a cookie. A piece of Grand Cru on one of these with a drizzle of caramel… chef’s KISS. I also had a bowl of gingersnaps to add some fall spice.
Decorations //
Cheeseboards are usually the focal point of the table. People ooh and ahh over cheeseboards because they are so visually appealing. They work double duty as both a decor piece and as a way to serve my guests food.
I bought some flowers that matched the colors I was using with my food and placed some blooms of burgundy dahlias and deep orange-y red spray roses around the board and the table it is sitting on. I also built the cheeseboard on top of sprigs of eucalyptus. Sprigs of green add so much visual interest and life to this board.
You can also coordinate napkins, utensils, and dishes to match the theme. It’s very easy to make a simple cheeseboard into an extraordinary themed showpiece.
Tips for Assembling a Fall Cheeseboard //
I have a few rimmed platters that I prefer to build boards on. I think the lip makes it easier to transport and keeps everything from spilling over.
I line all of my cheeseboards with parchment paper. This makes clean up super easy and protects the wood on my cheeseboard. When I am cleaning up, I throw the paper away and give the sides a good wipe down with some soapy water.
Pick things up as you see them in stores. I like to stock up on seasonal items and keep them for occasions like these. When I am making a cheeseboard, I am able to pull fun things that are unexpected from my pantry.
You don’t need to make one large cheeseboard, you can make individual ones or a few small ones to put around the room.
Summer is in full swing and so are backyard dinners and hang-outs. And every outdoor get-together requires something tasty: like a summer cheeseboard! We love a good theme, and these summer-themed boards make for delicious spreads that are sure to impress family and friends. From dessert to tailgating to craft beer, we’ve got a cheeseboard for everyone.
Give Me the Gouda Cheeseboard
Our two core Goudas — Original and Smoked — shine on this summery cheeseboard from The Cheese Board Queen which is perfect for snacking, an easy dinner, or dessert.
Hot Honey and Gouda Grilled Chicken Sandwiches topped with melty Gouda and Smoked Gouda cheeses, then drizzled with homemade hot honey. Add lettuce, tomato, and onion and you have an INCREDIBLE sandwich.
My family loves to give me a hard time about how often I make chicken for dinner. “Ugh, seriously. Chicken again? Ew. Mom, that’s sooooo boring.” It’s “gross” but not in the good way.
(Guess what? Keeping up with teen slang is almost a full-time job. One minute gross is well, gross, and the next it means really good.)
But put a piece of chicken between bread and it’s a totally different situation, and very welcome at dinner time. Melt two kinds of Roth Gouda cheese on it and all of the sudden, I’m a hero. (I’ll take what I can get.)
This is the perfect summer dinner when you don’t really feel like cooking, but also don’t want to go anywhere or get takeout. A grilled chicken burger at home is always a good idea, even when you don’t feel like cooking a single thing.
This recipe is so simple and takes very little time. Serve with some chips and fruit, and you have a pretty well-rounded meal that is gross, but in the good way.
This has been the summer of hot honey for me. I can’t find enough things to put it on. I put it on pizza (sounds weird but trust me), mix it into salad dressings, and drizzle on just about any sandwich to give it a sweet/hot kick. It’s so simple to make, you just mix together two ingredients, but it changes. the. game. in terms of flavor.
Put it on a grilled chicken sandwich and be prepared to be blown away.
Ingredients to Make Hot Honey and Gouda Chicken Sandwiches //
Chicken. I use organic chicken cutlets if I am short on time. They are thinner and I think better on a sandwich. If I don’t have cutlets, I pound the breasts a little for even cooking. Taking the time to even out the breasts results in more even cooking and being easier to eat on a roll.
Roth Gouda. Sweet and creamy Gouda is the perfect melting cheese for these sandwiches. The creaminess is an amazing foil to the hot honey and melts like a dream. I keep Gouda in my fridge 100% of the time — for eating — but it’s also become one of my favorites to cook with. I like to shred and melt it on everything.
Roth Smoked Gouda. I love to combine Smoked Gouda with regular Gouda to add more smoky flavor to the sandwiches. I have to be honest though, I will put Smoked Gouda on just about anything and it’s my favorite cheese on a cheeseboard.
Calabrian chili. Calabrian chilies are grown in the Calabrian region of Italy and are spicy, floral, smoky, and even a little sweet. This has replaced sriracha as my go-to heat source when I am looking to spice up a recipe. You can find this in the tomato aisle or in the Italian section of the grocery store. Or you can always order it online. I have also bought these chilies ground into a paste.
Honey. You can’t make hot honey without honey. I like to use mild orange blossom honey, but use any honey you have on hand.
Buns. I think that a good bun/bread situation is the key to an excellent sandwich. Everything inside the sandwich can be stellar, but if you are putting your delicious sandwich ingredients in an inferior carb situation, then you are just selling yourself (and your sandwich) short. I used a sesame seed bun from a local bakery. I like the added flavor and texture of the seeds.
How to Make Hot Honey and Gouda Chicken Sandwiches // The Steps
This is really a simple recipe, but it’s so, so, so good, and perfect for a busy summer night. I like to get ahead of the game and get my chicken soaking in the marinade in the morning, but I’ve also made it with just a few minutes of marinating time and they are still amazing.
Add olive oil, lemon juice, Dijon mustard, honey, garlic powder, onion powder, parsley, smoked paprika, salt, and pepper to a bowl.
Mix until well combined.
Add the chicken to a plastic bag or glass container and pour the marinade over the chicken. Keep in the fridge until ready to grill.
To make the hot honey, add honey and Calabrian chili to a jar. I use an immersion blender to purée, but you could also just finely dice the chili and stir it through or blend in the blender. Set aside until ready to use.
When ready to cook, preheat the grill to 400 degrees F. Use a grill brush to clean off the grates and lightly oil the grill.
Add the chicken and cook for 4-5 minutes a side (if using cutlets, they don’t take as long) with the lid closed.
Add grated Roth Gouda and Smoked Gouda to the top of the chicken for the last minute of cooking. Close the lid to let the cheese melt.
Place on a bun with lettuce, tomato, onion and a generous drizzle of hot honey.
FAQ’s //
Can I make hot honey with another kind of chili or pepper?
Of course! You can use jalapeño or habanero peppers, or really any hot chili pepper you like. You can cut the peppers in half, remove the seeds if you don’t like it really spicy, and steep the pepper in a saucepan with the honey over medium-low heat for five minutes. Let cool, and keep in a jar with an airtight lid.
How do I keep my chicken moist and not dried out?
Make sure to marinate your chicken in something with oil and acid. The oil adds moisture while the acid helps keep the chicken tender. Also, be careful to not overcook the chicken. Use an internal thermometer and take the chicken off the grill at 160 degrees F. It will continue to cook once it comes off. Put the chicken on a plate and cover with foil and let rest for 5 minutes before cutting. It will help keep the chicken juicy and tender.
How do you get cheese to melt evenly on burgers and sandwiches? Shred it! Cheese melts faster and more evenly when it’s shredded. I like that you can mix different types of cheese to make an even more complex cheese flavor. Grand Cru® mixed with Gouda is *chefs kiss*. Ever since I discovered the cheese grater attachment for my Kitchen-Aid, I almost always grate my cheese no matter what I am using it for. (I love that attachment so much that I don’t even mind that it can’t go in the dishwasher — that’s LOVE.) It’s changed my pizza game!
Recipe Tips //
You can marinate your chicken for up to 24 hours. When there is acid in the marinade, I don’t like to do it any longer than 24 since it can start to break down. This a great get-ahead tip for serving a crowd.
I like to put my toppings on a large tray and let everyone dress their sandwiches themselves. You can prep your toppings earlier in the day. Dampen a paper towel and lay it on top of the vegetables and keep crisp in the fridge until dinnertime.
Hot honey can be a little messy, so a squirt bottle is a good way to store it. Less sticky mess on your table.
Variations //
Caramelized onion and garlic jam is especially delicious on this sandwich. I love it with melted Gouda, lettuce, onion jam and a thinly-sliced crispy apple. The drizzle of hot honey sends it over the edge.
Barbecue sauce as a marinade is really good too. The sweet and smoky sauce goes so well with all of the other flavors of the smoked cheese and the sweet/hot honey.
If you want to skip the bun, this makes a great salad. Alternatively, serve in lettuce cups. Slice the chicken, top with shredded Gouda, and drizzle with hot honey. Serve on a bed of crispy lettuce.
Grilling season is here! If you’re sick of the usual cheeseburgers and hot dogs, we’ve got a collection of grill-out recipes to help you change it up — all using our award-winning family of Roth cheeses. Absolutely perfect for your next outdoor party or summer dinner.
This grilled chicken sandwich is topped with melty Roth Gouda AND Smoked Gouda cheeses, then drizzled with homemade hot honey for a touch of heat. Add lettuce, tomato, and red onion and you have one INCREDIBLE sandwich.
This fresh salad is perfect for a hot summer day when all you want is a light yet filling dinner. Roth Horseradish Havarti gives it a boost of peppery, creamy flavor that complements the grilled shrimp.
This classic summer sammie gets an upgrade with our fan-favorite Jalapeño Havarti. It’s great for family or party guests that enjoy a kick to their food without it being too spicy or overwhelming.
These cheesy potatoes are an easy, savory delight made with Roth Grand Cru®. They’re a great side for any meal and easily feed a lot of people. Leave the bacon bits out if you’ve got vegetarian guests.
If you’re looking for something extra spicy, try this hearty sandwich with creamy Smoked Gouda cheese. Polish sausage also works great if you prefer a milder meat than chorizo sausage.
What better way to spend a warm summer evening on the patio than with summer wine and cheese pairings. Add a glass (or bottle) of vino to your cheeseboard or snack plate that complements both your favorite Roth cheeses and the sunny weather. Don’t forget to chill your wine in the fridge or chiller bucket before serving to keep it extra refreshing!
Champagne pairs perfectly with our Alpine-style cheeses. This sparkling wine highlights Grand Cru®’s creamy, nutty flavor which, in return, complements the slight dryness of Champagne. A perfect combination for those who enjoy bubbles and more savory flavors.
Sauvignon Blanc is a crisp, dry, and aromatic white wine that pairs well with our Plain Chèvre goat cheese. The acidity of the wine matches the acidity of the cheese, so that neither overwhelms the other. This is an ideal pairing alongside fresh berries & fruit for those looking for a light, refreshing snack.
A Pinot Noir rosé is perfect for Roth Original Havarti. This rosé wine has a delicate, crisp, and fruity flavor that blends beautifully with our creamy, mellow Havarti cheese. Those that are looking for a fruitier pairing should give this easy-pleasing combination a go.
Semi-dry or sweet Riesling pairs great with Roth Buttermilk Blue®. The sweetness and acidity of the wine balances the more tangy, earthy flavors found in Blue cheese. This pairing is a winner for those looking for a subtly sweet-savory match. Best enjoyed with dates, berries, & honey.
Wine Chilling Tips
These white & rosé wines are best chilled at 50 to 55 degrees, while Champagne is best chilled to 45 degrees F (or ~2 to 3 hours in the fridge). Therefore, it’s best to plan ahead if you want to enjoy a bottle at its optimal temperature and taste.
If you’re running short on time, submerging the bottle in an ice bath can greatly reduce chill time to 15 to 30 minutes. Also, keep in mind: there IS such a thing as too much chilling. If wine is too cold, the taste and aroma can be greatly muted.
However, don’t stress too much about getting your wine the perfect temperature! After all, it’s only one small part of a great evening spent with friends, family, and cheese!
The dog days of summer are here, and it’s the perfect time for a taste of the tropical. Featuring our fresh Plain Chèvre goat cheese, this vibrant cheeseboard comes together quickly and is a fun centerpiece for your next summer party or backyard BBQ.
We made this spread with the help of our friends at Imperfect Foods — advocates for sustainable, affordable groceries — but it can also be made using similar foods found at your preferred grocery store.
The key to this tropical cheeseboard is balancing flavors: the sweet, salty, and tangy. Feel free to swap some of the items for your own favorites (i.e. fresh pineapple would be a great swap for kiwi), but keep in mind how the foods compliment each other.
Club-style crackers, plantain chips, and roasted, salted cashews
/ / The Sweet
Dried mango, honey, kiwi fruit, mango salsa, pears, and sea salt & almond chocolate bark
Imperfect Foods Haul
Want to get everything you need to make this cheeseboard? Head over to Imperfect Foods for the easiest one-stop shop! We have listed all the cheeseboard items below that you can buy it online (availability varies).
Our beloved Gouda cheese got an upgrade! It’s still the creamy, mild & sweet cheese you love, but now boasts a bright purple label that will be easier to spot next time you’re grocery shopping.
What better reason to try one of our Goudas (Original, Smoked, Aged, & Spinach Artichoke!) and make a beautiful summer cheeseboard or tasty recipe out of it.
Our Go-To Gouda Pairings
Wondering what to make or pair with our new Gouda once you buy it? Here is a refresher of some of our favorite Gouda pairings:
Original Gouda
For a cheeseboard or a small snack plate: pair our rich, creamy Gouda with peaches, plums, cashews, and pecans. Enjoy it with Riesling or Bock Ale.
For a simple meal: Gouda is perfect for melting on a panini, shredding into stew or chili, or using in mac & cheese.
Smoked Gouda
For a cheeseboard or a small snack plate: pair our Smoked Gouda with raw vegetables (think broccoli, cucumber, & tomatoes), cured meats, and pumpernickel bread. Enjoy it with an Amber ale or Lager.
For a simple meal: Smoked Gouda adds great flavor atop sandwiches, melted on burgers, and shredded into dips & spreads.
When your cheeseboard or recipe is complete, make sure to join the fun on social media using #givemethegouda to share how you Gouda with other cheese lovers!
The long 4th of July weekend is here and having a crowd-pleasing spread at your backyard gathering or picnic is a must! To help you plan, we’ve put together a collection of festive & patriotic cheeseboard and recipe ideas loaded with award-winning Roth cheeses to keep your guests happy.
4th of July Cheeseboard
Bring the red, white, and blue into this simple cheeseboard by adding colorful berries and fun, cut-out cheese shapes. Simply arrange on a platter, and serve! Kid- and adult-friendly.
Every summer holiday needs a cheeseburger, and this simple, 4-ingredient recipe satisfies. The mild, nutty flavor of our award-winning Grand Cru® cheese makes this burger deeply delicious and complex. Top with lettuce, tomato, roasted red peppers, and condiments of your choice!
This fresh, 20-minute salad is chockful of summer vegetables and topped with our tangy, creamy Chèvre goat cheese. Perfect for picnics, potlucks, and everything in between.
These summer club sandwiches will bring sunshine-y goodness to your tastebuds! Smeared with our fresh, tangy Chèvre goat cheese & honey, then stacked with peaches, peppery arugula, sharp red onion, honey baked turkey, bacon, basil & honey Dijon.
These Smoked Gouda sheetpan grilled cheese sliders are the solution for feeding a hungry crowd. Just 7 simple ingredients and a quick 20 minutes to assemble before baking. Use premade pesto to make things even easier!
Now that the world is starting to reopen, I am tip-toeing into entertaining again. I have so missed having people over and being able to cook for them. Feeding people is my love language.
While I don’t think that I am ready for an inside gathering just yet, my backyard is ready to party.
This spring, we turned our patio into an outdoor living space that is made for enjoying summer nights with friends and family. We added new outdoor games, upgraded our fire pit and garden, and made a living room set complete with hanging chairs that are perfect for cuddling up in.
Now more than ever, I want to focus on my guests. And not on being in the kitchen cooking while they are catching up and enjoying themselves. I want to be out there having a good time too. I’ve missed my friends and can’t wait to spend time with them again. So that means I need some snacks that are easy to prepare and easy to eat.
My friends at Roth Cheese have a new Spinach Artichoke Gouda cheese that is so good and was the inspiration for this spread. Its creation was inspired by the classic dip that we all know and love: lots of spinach, artichoke, red pepper flake, and garlic flavor in creamy Gouda.
I love that each thing is bite-sized or personal. You don’t need to worry about utensils or double-dipping. (Please tell me that we said goodbye to that in 2020.) This creamy flavored Gouda is so versatile. It melts like a dream in and on everything and is delicious all on its own. It works perfectly in each recipe.
Now that it is finally feeling like summer, I’m going to break out the corn hole, get the pollen off the furniture, and fire up the fire pit, because I am ready to have some fun.
Spinach Artichoke Crostini //
Crispy toast topped with sautéed spinach and artichokes, and covered in melted Roth Spinach and Artichoke Gouda cheese.
24 pieces sliced baguette
½ cup olive oil
½ sweet onion, finely chopped
1 can artichoke hearts, drained and finely chopped
Preheat the oven to 350 degrees F. Arrange bread slices on a baking sheet. Brush bread with ¼ cup olive oil. Toast until golden brown, about 5 minutes. Set aside.
Add oil to a medium sauté pan over medium heat. Add onions and artichokes, cook for about 5 minutes or until the onions soften. Add garlic, red pepper flakes, and cook for one minute. Add spinach to the pan, and cook until it wilts, about 2 minutes. Season with salt and pepper.
Flip the bread over and top the untoasted side with the spinach mixture. Sprinkle generously with cheese. Put the pan back into the oven and cook until the cheese melts. If you like things a little extra spicy, sprinkle the tops with more red pepper flake.
Mini Spinach Artichoke Gouda Tarts //
A one-bite cheese tart full of spinach and artichoke flavor. These are delicious served warm, but equally delicious at room temperature.
1 box ready made pie crust (there should be 2 crusts in the box)
Preheat oven to 375 degrees F. Cut pie crust into about 2 ¾-inch rounds. Gently press into a mini muffin tin. Bake for 10 minutes. If the crusts puff up, use a spoon or tart shaper to press them back into shape.
Mix sour cream, green onions, red pepper, artichoke bruschetta topping in a medium bowl. Fold in shredded cheese and season with salt and pepper.
Add a tablespoon of the mixture into each pie crust. Put back into the oven and bake for an additional 10 minutes.
Charcuterie Cups //
Personal cheese boards or grazing cups full of delicious meats, cheeses, nuts, fruit, and crackers.
I have a confession. I don’t like goat cheese. I don’t like yogurt either. It’s always been too tangy for me. Yet I sometimes need to use ingredients that I don’t necessarily love and I have to try them. (The perils of being a recipe developer, some days are much better than others.)
So you can imagine my surprise when I dipped my flatbread into this herbed goat cheese dip and I actually loved it. No one was more shocked than me. Roth Chèvre might be my gateway into the world of goat cheese. It’s mild, fresh tasting, and not overly goat-y.
So why would I make a recipe with an ingredient that I don’t like? Well, because my husband likes it, and he loves a dip. I also had a ton of fresh herbs to use before they wilted in my crisper drawer.
Lastly, every month I get shipped a box of delicious cheeses from my friends at Roth Cheese and I wanted to expand my culinary horizons. I love their cheeses and can’t decide which one to eat first, but I always give the goat cheeses to my neighbors. (They also make a Wild Blueberry and Garlic Herb version.)
So I made a really delicious whipped herbed goat cheese dip and now I won’t avoid things with goat cheese on restaurant menus. Here’s to more beet salads in my future!
Ingredients to Make Whipped Chèvre, Roasted Tomatoes, and Homemade Flatbread //
This is a great recipe to make if you have some herbs and tomatoes to use up before they start to go. The flatbreads will impress everyone when you tell them you made them yourself. No one has to know how easy they are to make.
Whipped Goat Cheese Ingredients //
Roth Chèvre: This is a creamy, mild goat’s milk cheese that is perfect to start with if you think that you don’t like goat cheese. It’s soft, mild, and takes on other flavors beautifully. It comes in 4- and 8-ounce packages that can be found at your local Walmart. (You can also use the Garlic Herb version and really punch up the flavor.)
Honey: This doesn’t make the dip sweet, but it does balance out the tartness of the cheese.
Lemon: Lemon juice brightens the whole dip up. Feel free to fold in the zest when you are folding in the herbs.
Fresh herbs: I almost always have parsley, dill, and chives either in my fridge or growing in my garden. Fresh herbs add so much flavor and brightness to any dish you make.
Garlic: My favorite trick is to drop whole cloves into a running food processor and let the machine do all the work. I start a lot of recipes this way.
Olive oil: This adds a little fattiness and also helps mellow out all of the other flavors.
Roasted Tomato Ingredients //
Cherry tomatoes: I love the way that tomatoes on the vine look. But you can use any kind of tomato you like. I like to use cherry tomatoes because they take less time and are sweeter than large tomatoes.
Shallots: You can leave shallots out if you don’t have any available, but I love the way shallots get sweet when they are roasted. Quarter them to reduce cooking time.
Fresh herbs: I use rosemary, thyme, and oregano, but any herb will add flavor.
Olive oil: Be generous and coat everything well.
Homemade Flatbread Ingredients //
Flour: All-purpose flour is the base of this simple flatbread recipe.
Sugar: Just a pinch adds enough sweetness to balance the tang from the yogurt.
Baking powder: This gives the flatbread lift and helps create the bubbles when cooking.
Yogurt: Helps make a tender flatbread and replaces water in this recipe.
Salt: It might seem like a lot of salt, but you need it to flavor this flatbread.
Olive oil: Coat your pan with olive oil to keep it from sticking., but also it It also helps turn the flatbreads golden brown and crisp up.
How to Make // The Steps
I like to start by making the whipped goat cheese. It needs some time to chill so the flavors can get to know each other.
Add garlic cloves to a running food processor. Let the food processor do the hard work for you.
Add goat and cream cheeses. Let it run at high speed for 3-4 minutes, scraping the bowl every now and again. Make sure that it is really smooth and creamy.
Add lemon juice, honey, olive oil, and a good pinch of salt and pepper, to taste. Run again for another minute.
Transfer to a bowl and mix through the fresh herbs. Cover and chill for at least an hour before you serve it.
While the dip is chilling, start the tomatoes. Line a baking sheet with parchment paper or foil. Spread the tomatoes and shallots out in a single layer.
Drizzle a generous amount of olive oil, salt and pepper over the top. Add sprigs of fresh herbs.
Roast for 15 to 20 minutes. Set aside.
Time for the flatbreads.
Add flour, sugar, baking powder, and salt to a large bowl. Give it a good mix. Stir in the yogurt and when it starts to come together, turn it out onto the counter. Knead for about a minute or until it is in a ball.
Divide into 4 pieces and cover with a tea towel. Let rest for 15 minutes. Roll out to ⅛ inch.
Heat a cast-iron skillet over medium heat. Add 1 tablespoon of olive oil and add the dough to the pan. Cook for about 2 minutes, or until the surface begins to bubble and the bottom turns golden brown. Flip and cook for another two minutes.
FAQs //
What’s the difference between goat cheese and chèvre?They’re the same thing! Chèvre translated from French means both “goat” and “goat cheese”. There are lots of different kinds of cheese made with goat’s milk, but the soft, creamy, fresh, white cheese is commonly known simply as goat cheese.
Can I make this dip ahead of time? YES! It will just get better and better as it chills out in the fridge.
What are the best kinds of herbs to use in this recipe? Honestly, whatever fresh herbs you have. Basil, parsley, chive, dill, thyme, oregano… they all work together and will add tons of flavor to this dip.
Recipe Tips //
It will be hard to not eat all of this dip right out of the bowl, but let it chill for before serving. It will add to the texture, and the flavors will get a chance to get to know each other.
Don’t want to make the flatbread? No problem. Serve on crusty bread, with crackers, or with sliced vegetables.
What else can I do with roasted tomatoes? I like to purée my roasted tomatoes and turn them into a pasta sauce or soup. The roasting brings out the natural sweetness of the tomatoes and elevates anything you put them in. They also make a great side dish all on their own.
Variations of Herbed Goat Cheese //
Roth Plain goat cheese is mild in flavor, so it can take on many different flavor profiles. Here are some other ideas for whipped goat cheese:
Blueberry and Orange: Skip the garlic and herbs, add more honey, orange juice, and orange zest. Maybe even a pinch of cinnamon? Top with blueberry sauce or fresh blueberries. You can also use the Wild Blueberry version to really add to the blueberry flavor.
Strawberries and Balsamic Vinegar: Whip the Chèvre with salt and pepper, olive oil, and top with chopped strawberries and a drizzle of balsamic glaze.
Everything Bagel Goat Cheese: Replace the fresh herbs with a tablespoon or two of everything bagel seasoning.
Goat Cheese Toast: Elevate your morning avo toast. Spread the herbed goat cheese on toast and top with fresh peach slices and a drizzle of olive oil and honey.
How to Store //
This dip will keep in an airtight container for 4 to 5 days in the refrigerator.
You can make and freeze the flatbreads ahead of time (Although, I think they taste best eaten when they are made). Let cool completely, put in a freezer bag, and freeze for up to one month. To reheat, bake at 350° F for 5-10 minutes.
April is National Grilled Cheese Month and I appreciate an entire month devoted to my love of crispy bread and melted cheese. Is there anything better than a grilled cheese sandwich? I really don’t think there is.
The thing about grilled cheese is that it’s so simple and yet so divine, but to make an EPIC grilled cheese, you can’t just throw a cheese sandwich in a pan and call it good. There are thoughts and techniques that go into creating that angelic cheese icon.
Follow these rules for making the most EPIC and delicious grilled cheese sandwich and you will have your mind blown by just how good the grilled cheese can be.
(With such simple ingredients, make sure to use the best quality ingredients you can get your hands on. I splurge on bakery-fresh artisan bread, Irish or French butter, and lots of Roth Cheese.)
01. Use really good bread. Go to the bakery and get a loaf of crusty, hearty bread. You can add some flavor here too. An olive bread, a sweet bread with fruit (I’m not a fan of raisins, but a fruit and nut bread is actually a really delicious base for grilled cheese), baguette, ciabatta, whole wheat – whatever looks good to you. Have the bakery slice it for you and save yourself the terror of cutting off a finger with a serrated knife. (Just me? This hasn’t happened to you?)
02. Use super soft butter. You want butter on every surface of your bread. (Both sides!!) There is nothing more frustrating than trying to spread too cold butter and tearing your beautiful bread. Make sure that it is softer than room temperature, you want spreadable butter. Some people swear by mayonnaise for grilled cheese. If you’ve been here for a while, you know I’m phobic about it, so it’s not something I keep allow in my house, but it’s really good for this job because it spreads well and has enough oil to crisp up your bread.
03. Use a variety of cheeses. Is one kind of cheese good? Absolutely. Are two or three varieties mixed together even more incredible? You betcha. All cheese tastes good, there is no debate about that. But some cheeses have incredible melting qualities. Some have unique flavor profiles. Pair up cheeses that melt really well with ones that have unique flavors. Like Havarti and Gouda, for example, in my Open-Faced Hot Honey and Ham Grilled Cheese. Both are delicious on their own, but Havarti is an excellent melting cheese and Gouda is a flavor explosion. Together they are a dynamic duo.
04. Shred your cheese. Slices are fine, but I really like to shred my cheese and mix them together in a bowl before putting them on my sandwich. I think that this is the best way to get a good mix. I also really love how the cheese melts when you put shredded on a sandwich instead of hand-cut cheese. I just don’t cut my slices as thinly or evenly as my sandwich deserves.
05. Shapes and sizes. Sometimes a regular old sandwich cut in half is what you are after. But if I am eating one with soup, I want it cut into fingers. If I am feeling really fancy, I want an open-faced toastie and want to knife and fork it. My kids like it cut into quarters without crust. I like how when you think outside of the box a little, it changes the grilled cheese experience entirely.
06. Flavor and texture. I think that the perfect bite has all or most of the flavor elements — sweet, salty, sour, bitter, umami. We also can’t forget about texture — creamy, crunchy, smooth, crispy. When you are looking in your fridge for grilled cheese ingredients, anything goes. But I like to think about the perfect bite. Is there a fresh element? Is there going to be some crunch? Am I feeling spicy?
07. Resist the urge to turn up the heat on the pan. You’re hungry and want a sandwich NOW, I get it. It has taken me years to break this habit with my husband. He used to think that the only way to cook pancakes was on high heat. The outside would burn and the inside would be raw. Medium-low and slow is actually the ideal heat setting for pancakes AND grilled cheese. The bread will crisp and turn a luscious golden brown and the cheese and toppings inside will be hot and melty.
08. Shop your pantry. I really like to put mustards, jams, fruit butter, honeys, chutneys, pickled jalapenos, pestos, tapenades, and relishes in my grilled cheese. It’s a great way to add sweetness or a huge pop of flavor or spice. My favorite combination is salty and sweet, so I love adding a thin layer of jam to my bread before adding the cheese. It’s incredible!
09. Shop your fridge. I think that a fresh element is always good in something that is, well, super rich. I like to add fresh herbs (thyme, basil, even the humble parsley), arugula, a few tomato slices, anything that will cut some of the fattiness in the grilled cheese. Fresh ingredients add bite and an entirely different element to the sandwich.
10. Change the cooking vessel. You probably are cooking your grilled cheese in a nonstick skillet. That’s fine, but if you have a cast-iron skillet use that. If you don’t have a cast-iron skillet, get one. They are super cheap and will last forever. They conduct heat better than anything else and can go in the oven. I cook everything I can in one of those. My next favorite cooking vessel for grilled cheese is, wait for it… a waffle iron. There is a place that used to be on Cape that had the best grilled cheese and it was made with good bread, cheddar, and cooked in a waffle iron. It makes for the BEST crevices and crunchy bits. Don’t sleep on trying to cook your grilled cheese in a waffle iron.
Best Melting Cheeses For Grilled Cheese //
Roth Grand CruⓇ is an alpine-style cheese similar in style to Gruyère. It melts like a dream and is slightly sweet and nutty. It is an American-made cheese that is a delicious all-around cheese for eating, melting, and flavor.
Roth Original Havarti is super creamy and mild. It’s perfect for grilled cheese and also a perfect one to pair with a stronger-flavored cheese. You can also make killer combinations when you use flavored Havartis like Dill Havarti, Chipotle Havarti, or my personal favorite — Horseradish Havarti.
Best Cheeses for Adding a Punch of Flavor to Grilled Cheese //
Roth Gouda is a great melting cheese as well, but also has a distinct flavor that can only be found in a Gouda cheese. Punch it up even more and use a Smoked Gouda. I love this with thin slices of apple and Dijon mustard.
Buttermilk BlueⓇ is creamy, tangy, and mellow. I love the unexpected punch of blue cheese in a grilled cheese sandwich. It is too much for me on its own in a sandwich but paired with Havarti, there is plenty of blue cheese kick that is mellowed out by the creamy cheese. For this sandwich, I like a thin layer of fig jam and some prosciutto slices on a fruited bread with some finely chopped rosemary inside.
Chèvre might not be the first cheese you think of in a grilled cheese, but believe me when I tell you, it works. This goat’s milk cheese is tangy, but also mild. (Truth be told I don’t love goat cheese, but I really do like this one.) This is particularly delicious on an open-faced grilled cheese. I like to melt Gouda on the bottom, spread Chèvre on top of that, sun-dried tomatoes, basil, and a handful of arugula. It’s a knife and fork-er, but a perfect brunch sammie.
Delicious Accompaniments to Add To Your Grilled Cheese Repertoire //
Otherwise known as: shop your pantry and fridge for things to put inside your grilled cheese. Just about anything is fair game, but get creative with your ingredients.
Sweet //
Jams and jellies Honey Maple walnuts Hot honey Fruit butters: apple, pumpkin, pear Fruit curds Dried fruit Berries Cranberry sauce Fruit compote Fresh fruit slices
These are just a few ideas to get you started. Once you start to play with ingredients, the possibilities are endless.
Ingredients for Open-Faced Hot Ham and Cheese //
This Open-Faced Hot Honey and Ham Grilled Cheese is my current go-to combination.
Hot Honey: I cannot get enough hot honey. Nothing is safe, I put it on and in everything. It is very easy to make at home, but I usually buy it. If you’d like to make your own, simply mix together 1 cup honey and 2 tablespoons hot sauce. Heat on the stove for a few minutes and then transfer to an airtight container.
Gouda and Havarti cheeses: I love this combination of cheeses. Roth Gouda is my favorite cheese and I love mixing it with Roth Havarti for its melting qualities.
Baby arugula: I love the bite and freshness it adds to a hot ham and cheese sandwich.
Dijon mustard: Because you can’t have a ham and cheese without mustard.
Apples: The thinly-sliced apples add the perfect amount of sweetness and a little crunch.
How to Make Grilled Cheese in the Oven //
I used a crusty white bread that I got at a local bakery. I buttered one side and toasted it, then took it out and spread a light layer of Dijon mustard on the opposite side of bread. Then I topped it with shredded Gouda and Havarti, a few thin slices of ham and apple. Add a little more cheese to help it all stick together. Put it back in the oven and toast until the cheese is melted and gooey. Take it out and add a grind of pepper, a handful of baby arugula, and a generous drizzle of hot honey.
This sandwich hits all the notes that make me happy. Crispy, crunchy, salty, sweet, creamy, spicy. It’s absolute perfection. I hope you love it as much as I do.
I don’t love eggs. But I do love eggs when they are covered in melted cheese and lots of veggies and other things to bulk them up. Like a frittata.
Just about anything goes in a frittata. You can clean out the fridge and throw some eggs in there and you have an incredible meal — for breakfast, lunch, or dinner. You can serve it piping hot, room temperature, or even cold. Frittata is essentially the perfect meal.
For this particular frittata, I used thinly-sliced Yukon Gold potatoes, red pepper, and spinach with shredded Roth Smoked Gouda and Roth Original Havarti cheeses. But what I really want you to do is to consider this a base recipe. You can customize this recipe into any kind of frittata you like.
I do start with sautéed onions as the base for every frittata I make. I like to cook them for a few minutes to soften them before I add the egg. But after that, it’s up to you and your taste. Go crazy.
Ingredients //
My base frittata recipe only has a few ingredients that you most likely have right this minute. Olive oil, onion, eggs, milk, salt, and pepper. For this recipe, I also used Yukon Gold potatoes, red peppers, garlic, spinach, and two kinds of Roth cheese.
Eggs// I always buy organic large eggs. I think they are best and when they are the main protein source in a recipe, like in this one, I think it’s important to use the best eggs you can get your hands on.
Milk// I add a little milk to my egg mixture to make the eggs creamier. You can use half-and-half or if you have some heavy cream, use that. (I like to use up whatever dairy I have and I seem to always have a half carton of cream in my fridge.)
Yukon Gold potatoes // These are my favorite potato variety. They are golden in color, super creamy, and just a delicious potato. I used baby ones, but any size will work. Leftover roasted potatoes are perfect for this.
Roth Smoked Gouda cheese // Smoked Gouda has a just-right smoky flavor, is slightly sweet, and very creamy. This Gouda melts like a dream. Gouda is one of my favorite cheeses and I use it in as many recipes as I can. Smoked Gouda adds such a depth of flavor, it makes this recipe. Don’t sleep on smoked cheese, it is delicious on its own but really adds something amazing to any recipe that calls for cheese.
Sautéed onions // I think that sautéed onions are the basis of any delicious recipe. They add so much flavor and depth and you don’t need a lot to do the job.
How to Make // The Steps for Making Frittata //
This is such an easy baked frittata recipe. You sauté some vegetables, whisk some eggs and milk together, and then put it all together in an ovenproof pan. Top with cheese and bake until set and the cheese is gooey and melty.
Add olive oil to an ovenproof sauté pan over medium-high heat. (Mine is 8 inches, but I normally make it in a little larger pan. I made two individual ones for lunch tomorrow.)
Add potatoes and cook for about 8 minutes, or until they start to soften and turn golden brown. Season with salt and pepper. Remove from the pan and set aside.
Add onions and red pepper and cook for 5 to 7 minutes or until they are soft and the onions are translucent.
Add spinach and minced garlic. Cook for about a minute, or until the spinach is wilted and the garlic is fragrant.
Remove the pan from the heat and add the potatoes back to the pan. Season well with salt and pepper.
Whisk eggs and milk together until combined. Season with salt and pepper.
Pour the egg mixture into the pan and top with most of the cheese. I hold some back to add when it comes out of the oven.
Add the pan to a preheated 350° F oven and bake until set, about 15 minutes. Let sit for 5 minutes, then remove from the pan and garnish with chopped basil.
What Makes This Frittata with Smoked Gouda, Havarti, Spinach, Potato, and Pepper So Good? //
This frittata recipe is so good. It’s so easy to make and such a good vehicle to carry flavor. Everyone in my house will eat it and it’s also great left over. So many things to love!
Frittata with Smoked Gouda and Havarti. How can that not be amazing? This is a marriage made in heaven, a stronger-flavored cheese that is balanced with a rich and creamy one, and both melt so well. You can also add the extra shredded cheese after it comes out of the oven and put it under the broiler for a minute to get those crispy, brown, cheesy bits.
The more cheese, the better if you ask me. This is a great way to use up any cheeses that you have in your cheese drawer. Shred up what you have and try all kinds of cheese combinations. It’s also great for a leftover cheese board after a party. (Remember those?)
Frittata can be served for breakfast, lunch, or dinner. It’s so versatile. I probably make it more for dinner than any other time of the day.
It’s great leftover and perfect in a lunchbox. I actually made a few individual ones in two silicone baking cups, but you could bake them in a well-greased muffin pan. Make sure to use a LOT of cooking spray, egg sticks like nothing else.
Serving Suggestions //
Frittata can be served all on its own and it’s great, but I like to round it out. For breakfast, I like to serve it with some toast and berries or a fruit salad.
For lunch or dinner, I like to serve it with a side salad or arugula dressed with some lemon juice and olive oil. Super simple.
How to Store & Reheat Leftovers //
This recipe serves 8, so I often have a piece or two for the next day.
Store the leftover pieces in an airtight container for up to 4 days in the refrigerator. It also freezes really well.
To reheat in the oven, cover the frittata with foil and reheat at 350° for 15 to 20 minutes. To reheat in the microwave, put on a plate and cover with a paper towel. Microwave for 15 to 30 seconds or until it is warm all the way through.
Tips for Making the BEST Frittata Ever //
Frittata is so easy to make, but there are a few things that will make it incredible.
Use a non-stick pan and plenty of oil. Eggs stick like nothing else. If you’ve ever made the mistake of not greasing a muffin tin enough and then baking eggs in them, you know what a pain it is to get that clean. So be generous with the olive oil.
Season at every stage. Add salt and pepper throughout the recipe. You want to layer and build seasoning. It makes a HUGE difference. Don’t wait until the last step to season, you want everything to taste great on it’s own.
Shred your own cheese. I used to buy a lot of bags of shredded cheese, but these days, I buy more bricks of cheese and use my grater attachment on my mixer to shred it myself. I get to use different kinds of cheese that I normally wouldn’t. Tip: put the cheese in the freezer for 10-20 minutes before you shred it.
Use a combination of cheeses. I always find that using more than one kind of cheese increases the overall cheesiness in recipes. Cheeses have different properties and flavor profiles. Using more than one cheese is a great way to get the best flavor and the next melt possible. Mix a spicy Jalapeño Havarti with Grand Cru® or the gorgeous melting Fontina with Buttermilk Blue®.
Soften the vegetables before you add the eggs. Sautéing your onions and vegetables before you add the egg mixture makes a huge difference in the end result. I know that the vegetables will cook in the oven, but the frittata will not taste anywhere near as good.
I have never lived in New Orleans or anywhere that truly embraces Mardi Gras, but I do love to celebrate it. You don’t really need to give me an excuse to decorate and make food around a theme.
I make a King Cake for my family every year, sometimes multiple times during Mardi Gras season, but for sure on Fat Tuesday. Some people eat pancakes (it’s called Shrove Tuesday or Pancake Day in the United Kingdom) or paczki (Polish jelly doughnuts — they are incredible!) to get ready for the Lenten season. Some people go buck wild with the cocktails and the beads.
This year, we are going all out and will eat so much cheese and meats and King Cake and we will have zero regrets. I feel like we need a reason to celebrate and this is the answer! Have a family Mardi Gras night at home.
How to Create a Mardi Gras-Inspired Cheeseboard //
I love a clear theme and this board has one: the colors of Mardi Gras and New Orleans. According to my research, purple represents justice, green represents faith, and yellow or gold represents power.
New Orleans is what I think of when I think of Fat Tuesday, so I chose things that are from New Orleans and things that you eat while you are there.
I had the BEST time creating this cheeseboard and I can’t wait to tell you how I made it. So grab a King’s Cup and let’s get started!
Researching the Foods of New Orleans and Mardi Gras //
I started by doing a little research into foods that can be found and eaten in New Orleans. I wanted things that are easy to eat, go well on a cheeseboard, and loosely all tie into my Creole and Cajun theme.
King Cake//King Cake had to be on there. It’s the first thing I think of when I’m thinking about Mardi Gras. I made this one, but you can order them and have one shipped from Louisiana straight to your door. I’ve done this before and love how many different fillings you can choose from. I did an easy cheese filling for this one.
Andouille Sausage// Is found in so many Creole and Cajun recipes. It is a smoky pork sausage that is the base of so many famous Louisiana recipes. I cut mine on the bias and seared it until the sides were golden and crisp, like you do with kielbasa.
Creole Mustard // Creole mustard is grainy, spicy, and an essential ingredient in remoulade sauce that is also a New Orleans staple. It’s delicious to dip your Andouille into.
Praline Pecans // I’m of the humble opinion that there needs to be a sweet element on every cheeseboard. You can’t visit a touristy Southern city without being hit in the nostrils with the delicious aroma of burnt sugar and roasted pecans. I worked next to a candy shop that made them while I was in college and think that for a few years I was ⅕ praline pecan. They are the perfect sweet element for this cheeseboard.
Pancakes // When I was thinking about what to put on this board, the idea to add baby pancakes came to me in the middle of the night (ALWAYS THINKING ABOUT FOOD) and I’m so glad I remembered it when morning came around. I made silver dollar-sized pancakes as a nod to Shrove Tuesday. I used my favorite store-bought pancake mix, but you can always make homemade pancakes.
French Bread // Crusty French baguette because there is so much French influence in the food and culture of New Orleans, this had to be a vehicle for getting cheese to mouth.
Cornbread Crisps // Also a nod to the South where cornbread and biscuits are found on almost every table. And the yellow color was a plus too.
Muffaletta Ingredients // If you’ve ever gone to New Orleans, you have seen and heard of the famous muffaletta sandwich. There is an olive salad, lots of meats and cheeses, and is often served as an entire loaf bread. It’s pressed, so when it’s cut, it has really beautiful layers. I have a bowl of olive salad ingredients, ham, salami, and lots of cheese to choose from. With the French bread, you could make yourself a muffaletta-like sandwich.
The Rest // To round out my Mardi Gras cheeseboard, I picked fruits and vegetables that fell into my color palette. Purple and yellow carrots, yellow and green peppers, blueberries, and cucumbers.
The Roth Cheeses I Used for This Board //
For full disclosure, I chose my cheeses based solely off of color. Thankfully, Roth Cheese never lets me down and I had cheese that is yellow AND yellow with flecks of green! (When you are committed to a theme, you really need to COMMIT!)
Natural Smoked Van Gogh®️ Gouda // This is one of my favorite cheeses in the entire Roth Cheese lineup. This cheese is creamy, smoky, and incredible. It is also made for a perfect bite – A piece of French bread, a teeny bit of mustard, a slice of smoked Gouda, and topped with pecan praline. Trust me, it’s perfect!
Grand Cru®️ // Grand Cru® makes an appearance on every board I make now because it is my husband’s favorite cheese. It also pairs perfectly with an icy cold beer, which goes great with a muffaletta.
Dill Havarti // I think that Dill is often overlooked as one of the best herbs. It’s so fresh and light and I use it in salads all the time. Add it to some Havarti and it makes a really delicious cheese even more delicious. (This cheese is really good on a fried egg sandwich.)
Horseradish Havarti // I LOVE horseradish. I worked in a restaurant that had jars of really spicy horseradish and oyster crackers on each table. I would eat it and cry because it was so hot, and I loved every second of it. The creaminess of the Havarti cuts the spiciness of the horseradish and has just the right amount of kick. This Havarti also has chive and mustard seed in it. I need to experiment with this cheese more because I think that it would be amazing melted on so many things.
Some Extra Festive Things //
To make the table I served this on even festive, I bought some yellow, green, and purple napkins from a party store. I put a few of each color under the cheeseboard and it adds so much color and makes everything pop.
Mardi Gras beads and King Cake babies! I bought a big bag of 100 beads on Amazon and am set for life. I put strands all around the table and the cheeseboard to get us in the Mardi Gras mood. I also bought little plastic babies that are found in King Cakes and used them in cocktails and around the table to set the tone.
Lastly, I made a batch of King’s Cup Cocktails. A really delicious coconut, lime, and pineapple drink with a green and purple sugar rim that is so good and really fits with my whole theme.
I hope you loved this post as much as I loved creating it. I had the best time thinking of ideas and decorating and making something special for my family when we need a weeknight celebration.
There is a better than good chance that your Valentine’s Day is going to be celebrated at home this year. Might I suggest a chocolate and cheeseboard to set the mood? Is there anything sexier than cheese and chocolate? Maybe cheese, chocolate, and PEANUT BUTTER.
Just because we might be skipping the fancy restaurant this year, does not mean that we can’t make it special at home. When my husband and I had young children, we often put them to bed and had a nice evening on the couch with a bottle of wine and a cheeseboard.
Honestly, some of our best dates took place in the comfort of our living room when we didn’t have babysitters or much disposable income to speak of. Now we have teenagers and they go to bed later than us and we miss our cozy couch dates.
I love a theme and a holiday, so I really went with it for this board. Red and pink and roses and hearts – and there is nothing not to love on this cheeseboard.
Roth Grand Cru®️ alpine-style cheese is naturally nutty and pairs perfectly with peanut butter and chocolate. I made peanut butter balls to complement the complex flavors of the cheese. They are incredibly simple to make and one of my absolute favorite Valentine’s treats.
Ingredients for Peanut Butter Balls //
Peanut Butter: You can use smooth or chunky, but this isn’t the time to use the healthy kind. The kind that comes from the health food store or separates is great on bread, but you need to add so much sugar to get it to hold its shape.
Melted Butter: You don’t need a lot of butter, but it adds to the richness and helps the balls keep their shape.
Vanilla: A little vanilla adds depth of flavor and makes everything taste better.
Salt: Everything sweet needs a little salt to bring out and enhance the flavors of everything in the bowl. It makes the peanut butter more peanut buttery and the chocolate more chocolate-y.
Powdered Sugar: Adds sweetness but also literally holds everything together.
Chocolate: I used semisweet chocolate chips, but if you prefer, you can use milk or dark too.
Coconut Oil: I add a little coconut oil to my chocolate to add shine and help it set up. (This is also how to make homemade Magic Shell for ice cream.)
How to Make // The Steps
In a medium bowl, mix together 1 cup peanut butter, 1/4 cup melted butter, 1 teaspoon vanilla, 1 teaspoon kosher salt, and 2 1/2 cups powdered sugar. Mix until smooth and well combined.
Chill the mixture for 10 to 15 minutes.
Portion the mixture into tablespoon-sized balls. Roll them into balls and place on a parchment-lined baking sheet.
Freeze until firm, about 30 minutes.
When ready to dip, melt 1 (12-oz) package semisweet chocolate chips over a double boiler or in the microwave. Add 1 tablespoon coconut oil and mix until combined.
Use a fork or skewer to dip the peanut butter balls into the chocolate. Let the excess chocolate drip and place them on the parchment paper.
Add sprinkles if you like.
Let sit until the chocolate is firm.
Tips for Making Peanut Butter Balls //
When you are making something with so few ingredients, make sure to use the best ingredients you can. It makes a big difference in the end result. Use high-quality peanut butter and chocolate.
While you are working with the balls, if they’re too soft to dip, put them back in the freezer to set back up.
If your chocolate cools and becomes too thick, put it in the microwave for 10-20 seconds until it is back to a dipping consistency.
I sometimes like to add rice cereal or crushed cornflakes to the mixture for a little extra crunch. Or even mini chocolate chips or toffee bits would be amazing!
You can use white, milk, or dark chocolate if you prefer. There is no wrong chocolate/peanut butter combination!
How to Make a Valentine’s Day Cheeseboard with Peanut Butter Balls //
I love a theme and I also love a holiday, so creating this board was just a lot of fun for me. I found as many things in the grocery store that are red, pink, heart-shaped, and fun for Valentine’s Day.
The Roth Cheeses //
The first step, pick your Roth cheeses and place them on your cutting board. I like to keep some wedges whole, and slice others. I like the way that it looks, and I like that it makes it easy to eat.
Grand Cru®️ has quickly become my husband’s favorite cheese, so that was the inspiration behind this Valentine’s date night cheeseboard. It is mellow and has just a bit of natural sweetness, so it’s perfect on a board that features so many sweets.
Prairie Sunset®️ and chocolate are also a match made in heaven, which is why I chose those two kinds of cheese to pair with all of the chocolate you find on this board.
Chèvre is mild and fresh. In my humble opinion, an excellent base on a cracker with some prosciutto and dried fruit. I took it a step further and rolled it dried cranberries for color and extra flavor.
Havarti rounds out the cheese selection. It’s super creamy and I wanted something more salty and savory to round out all of the sweetness on this cheeseboard.
The Rest for Your Valentine’s Day Cheeseboard //
Once you have your cheeses laid down on your cutting board, I like to fill in some of the holes with my bigger items. I made roses out of salami and bay leaves, so they took up a nice spot at the top of the board.
I placed my peanut butter balls in the middle because next to the cheese, they are the star of the show.
There is a cute bakery in my town that specializes in gingerbread cookies, so I bought a few large hearts and made sure that they were also a focal point.
Once I had my main items placed, I filled in any holes with smaller items. I had raspberries, chocolate-covered strawberries, chocolate caramels, white chocolate raspberry chunks (they have Pop Rocks in there and it’s my new favorite candy), little pink cakes, and heart candies.
This board is FULL of delicious treats. To finish it off and really make it look romantic, I added spray roses and more fresh bay leaves.
I love this cheeseboard turned out and I can’t wait to share it with my love this Valentine’s Day.
In our world, cheese is LOVE. Show your littles some extra 💖💖💖 with a muffin tin snack tray!
Inevitably, there’ll be a sugar rush afterward, but with a bit of protein from our creamy Butterkäse & Grand Cru® cheeses, hopefully, it’s tampered a bit.
Our holidays this year might be smaller, but that doesn’t mean they won’t be full of traditions or as festive. Growing up, we had a cheeseboard as part of our Christmas morning breakfast. This was before cheese boards were part of our everyday vernacular. We had cheese and crackers, but not like the full spread.
We felt very fancy eating cheeses we picked out at the gourmet cheese shop, with little jars of mustards and jams, teeny tiny pickles, olives, and crusty bread while wearing our pajamas after opening our presents.
Now, we don’t save the good cheese for just Christmas morning, we eat cheese boards with the good cheese on them all the time at home. We keep a well-stocked pantry so we can throw together a good cheese pairing at a moment’s notice. And we do. Often.
One upside of 2020 is that we can buy excellent quality cheeses at our local grocery store any time we want.
A few years ago, I went to Wisconsin and met a few cheesemakers, and toured their facilities. I sampled their cheeses and saw firsthand the pride and love they put into their product. People just don’t make cheese, they liveand breathe cheese.
It stayed with me and now I actively seek out Wisconsin cheeses, like Roth Grand Cru®, because I know that they will be made with milk that comes from family farms. More often than not, you can see the silo from the parking lot, they are that close.
Roth Cheese is a brand that I look for in the cheese case because I know that I’m going to get a well-crafted and delicious cheese, made with all-natural ingredients and rBST-free milk, no matter which variety I choose. I also really like that all of the packages have pairing and cooking ideas on them.
I’ve made so many cheese boards that I think that I have cracked the code for making stellar ones every time that are just as pretty as they are tasty.
How to Choose Cheese For Your Board //
When I’m making a cheese board, I want a few different kinds of cheese. Different textures, different flavor profiles, different ages, different colors. I want there to be lots of different bite possibilities.
Age // Grand Cru® is Roth’s signature alpine-style cheese. It is similar to Gruyère, cultured in cooper vats and then aged for 4+ months. It is delicious for snacking, but also melts beautifully. We also use this for our New Year’s Eve raclette because it’s heaven melted over roasted potatoes.
Texture // Buttermilk Blue® is a creamy and mellow blue that is aged for two months. A lot of blue cheeses can be too strong for me, but this one is just right.
Flavor // Van Gogh Gouda is slightly sweet and mellow. It also melts well and is delicious in mac and cheese.
You can find Grand Cru® and other Roth Cheeses at your local grocer. Use their store locator for the closest location to you.
What to Put on Your Cheese Board //
Like with the cheeses you choose, you also need a variety with the other things on the board. Crunchy, sweet, salty, spicy. The way I like to think about it, combinations of things to make amazing bites. I also like to put on things that are seasonal or unexpected and fun, like the stollen on this board.
Meats // Salami, prosciutto, ham, any cured meat you like
The Unexpected // Chocolates, potato chips, caramel corn, pickled vegetables, seasonal things, cookies
I made a homemade Apple Cranberry Chutney and it will go perfectly with the Grand Cru® and the other cheeses on this board.
How to Put Together A Visually Appealing Cheese Board //
The beauty of a cheese board is, well, cheese. But also they are really beautiful on your table. There are some tricks for making them look Instagram-worthy.
Lay your cheeses out first // Your eyes are trained to see things in triangles and patterns. Cheese is often round and sliced into a triangle. I place the cheeses in a general triangle shape on the platter and point the edges towards each other. I also will pre-slice or cube some for ease of eating, but also visual interest.
Color // I pick a color palette and try to pick things that will compliment each other. This board has lots of warm colors – reds, oranges, and yellows. All the colors work together and don’t compete with each other. You can also do the opposite – pick colors that are opposite on the color wheel. Purple and green, blue and orange, or red and green.
Make it look abundant // I like my boards to look overflowing. Use a smaller platter or container and pile things higher on it.
Fill all the space // I really like how a full platter looks. Where you can’t see the surface that the food is sitting on. It looks like a rectangle of meats and cheeses sitting on a table and I’m here for that. Nuts, dried fruits, and berries are really good filler for this.
How can you arrange it in a different way // Instead of just taking a handful of crackers on putting them on a platter, maybe stack them or line them up or wave them around a bowl? Maybe fold meats into ribbons or pile them into little purses (this is really good for prosciutto)?
Think in odd numbers // Your brain tells your eyes to see things in patterns, and it also really likes odd numbers. So groupings of 3’s and 5’s draw your eye around your platter.
Don’t overthink it and have fun // Even though I was styling this board to be shot for a post, it took me less than 10 minutes to put it together. I think that when you are working with foods that are naturally colorful and beautiful like cheese and fruit and chutneys, it is difficult to make it look anything less than gorgeous. Just have fun with it.
How to Make Apple Cranberry Chutney //
I made this holiday-spiced Apple Cranberry Chutney to go on my cheese board because I love how in an English pub when you order a cheese plate, it always has a chutney on it. And also because I was a little overzealous with my apple purchasing and found myself with an abundance of apples that needed to be used up.
During the holidays, I do like to take the extra time to make special condiments to have on hand, whether for gift giving or for when I am going to make a cheese board or serve a pork roast or a roast chicken. It makes me feel very Nigella Lawson-esque.
I created this apple and dried cranberry chutney recipe using things I already had on hand. Apples, cider, onions, fresh ginger, spices, brown sugar, apple cider vinegar, salt, lemon juice, and dried cranberries.
If you have never had a chutney before, it is a savory condiment, like a jam. It’s Indian in origin, and why you see it in English pubs. Did you know that the national food of England is chicken tikka masala?
It’s simple to make, pairs perfectly with cheese and meats, and when you are making it, you can’t help but get into the holiday spirit.
How to Make // The Steps
Heat oil in a Dutch oven or large saucepan over medium heat. Saute onions for one to two minutes, or until translucent.
Add fresh ginger and spices, and cook for an additional minute.
Add brown sugar, apples, cider, apple cider vinegar, salt, and lemon juice.
Reduce heat to low, and let the apples cook down and begin to soften about 10 minutes.
Use a masher and mash about half of the apples. Add the dried cranberries and continue to simmer for an additional 15 to 20 minutes, or until the mixture is thick and the liquid has evaporated.
Let cool and put into a jar with a tight-fitting lid. Store in the refrigerator for up to 2 weeks or frozen for up to 2 months.
It’s the most wonderful time of the year—the HOLIDAY SEASON is here! And no matter how or who you’re decking the halls with, a cheeseboard is one of the easiest ways to impress your loved ones and eat your way through the holidays.
Here’s our step-by-step guide for how to make a holiday cheeseboard that will surprise and delight:
1. Choose Your Cheese
We recommend picking 3 to 5 kinds of cheese for a cheeseboard. Too many can get expensive and overwhelming, while too few lacks variety. Aim for cheeses that vary in texture, color, and taste for a well-rounded spread. We love the mix of a soft, boldly-flavored cheese (like Blue or Chèvre), a mild semi-soft cheese (like Havarti or Gouda), and a flavored or aged cheese (like Jalapeño Havarti or Grand Cru®).
2. Calculate How Much Cheese You’ll Need
A good rule of thumb is 1 to 2 ounces of each cheese per person if you’re serving the board as an appetizer or dessert course. If your cheeseboard is starring as the festive centerpiece of the big holiday meal, double that amount to 2 to 4 ounces of each cheese per person.
3. Prep Your Cheese Ahead of Time
Did you know you can put together your cheeseboard ahead of time, giving you more time to celebrate with your loved ones? While cheese can be cut in advance of being served, different styles are best cut at different temperatures:
Hard Cheeses: Hard cheeses like Grand Cru® are easier to slice at room temperature. Remove these cheeses from the fridge 30 to 60 minutes before slicing.
Soft & Semi-Soft Cheeses: Soft and semi-soft cheeses hold their shape better and are easier to cut when cold. Try putting softer cheeses like Blue and goat cheese in the freezer for 5 to 10 minutes for easier slicing.
4. How to Cut Your Cheese
One of our most frequently asked questions! With a variety of cheeses on your holiday board, it’s helpful to cut them in different shapes for distinction and to make an aesthetically pleasing spread. Varying shapes—like tiles and triangles—create striking patterns, and we find it best to let the natural shape of the cheese be your guide when determining the best shape for cutting.
Blocks:Havarti is one of many semi-soft cheeses made in blocks, and it can easily be cut into rectangles, squares, triangles or cubes.
Wedges: Wedge-shaped cheeses like our alpine-style Grand Cru® and Gouda should be sliced into smaller wedges or triangles.
Soft: Soft cheeses like Buttermilk Blue® and Chèvre goat cheese can either be sliced with a wire cutter or simply crumbled and placed on the cheeseboard in chunks.
This is the perfect step to amp up the joy and merriment! Pick festive accompaniments that balance the board in both color and taste. Hint, hint: you may want to lean toward the colors red and green for extra holiday cheer.
RED Accompaniments
Dried or fresh cranberries
Jam (raspberry or strawberry)
Pomegranate arils
Red grapes
Strawberries
Raspberries
GREEN Accompaniments
Fresh herbs (like rosemary & thyme)
Green apple
Green grapes
Green pear
Olives
Pickles
Ensure there are crunchy snacks and a sauce for dipping on your board. We love nuts, like candied pecans or pistachios, and dips like caramel sauce, honey, mustards, and tapenades (olive, sundried tomato, etc.). The last addition is piling on meats, crackers, and other hearty bases to fill in the remainder of the board (and bellies!).
6. Add in a Beverage (or Two!)
Tis’ the season for imbibing, and wine, beer, and spirits are all mandatory for washing down your cheeseboard. The general rule for pairings is to not let either overpower the other. Spicy cheeses deserve a nice beer to balance their flavor, blues can stand up to liquor like gin, and alpine-style cheeses go really well with white wine:
Alpine-style cheeses (like Grand Cru®) & Riesling or a Wisconsin Brandy Old Fashioned
If you’re looking for non-alcoholic options, we love bubbly sodas like Dry Soda, switchel (a refreshing apple cider vinegar & ginger drink), and kombucha. Garnish your drinks with fresh cranberries and herbs for a Christmas-y touch.
7. Arrange Your Cheeseboard
When arranging your board, start with the cheese. Draw attention to each cheese by arranging slices in varying shapes.
Next, add your accompaniments! These fill in the space between each cheese, and add depth and texture to the board. Begin by adding items according to the amount of space they take up—biggest to smallest. If possible, place cheeses by their best pairings, so it’s easy for guests to know which foods go together. For example, slice your Grand Cru®, then tuck next to apples, figs, pickles, and almonds so you can easily try pairings together. Make the board pop by placing contrasting colored cheeses and accompaniments next to one other.
Finally, garnish with herbs like rosemary or thyme, or even clip spruce sprigs off your Christmas tree. Cranberries and winter flowers also beautiful seasonal garnishes. When you’re finished arranging your board, place it in the refrigerator wrapped in plastic wrap or a towel until you’re ready to eat.
8. Take Cheese Out 30 Minutes Before Serving
Do NOT—we repeat—DO NOT serve cheese right out of the refrigerator. Cheese has the best taste and texture at room temperature, so let it sit on your countertop for at least 20 to 30 minutes before digging in.
Add some 👻 BOO 👻 to your snack plates with these easy (and cheesy!) Halloween snacks.
First, a spooky-inspired $20 cheeseboard! Our mild, creamy Havarti cheese is a crowd-pleaser, so you can’t go wrong pairing it with fruit, crackers, and a few sweet treats & creepy crawlies to get in the spooky spirit.
How to make it with just $20 and a little bit of creativity:
Roth Cheese will always taste good, and will always make you look good. That’s why each piece is made with you in mind… rBST-free milk, no preservatives, simple ingredients and comes packaged with pairing and serving ideas to help you make the perfect cheeseboard. With a little creativity and these simple tips, you’ll be the cheeseboard pro you want to be.
STEP 1: Choose your cheese
We recommend starting with a crowd-pleaser like creamy Havarti.
Next, add an aged variety. Alpine-style cheeses, like Roth Grand Cru, have a rich, complex flavor and appeals to just about anyone. Plus, it pairs beautifully with so many different sweet and savory flavors.
Then, add a pop of color with a mild cheddar or American Original cheese. Roth Prairie Sunset is a perfect choice. It is slightly sweet with a hint of butterscotch, and so approachable that it tastes great in just about any combination.
Finally, a soft-textured wild card like tangy Buttermilk Blue® or Chévre can round out the perfect cheese assortment.
Have fun adding color to your cheese board with seasonal vegetables, fruit, jams, and more. Start with pairing ideas on Roth Cheese labels and then add in anything you have on hand. There are no rules!
Save money by using up extra fruits and veggies in your refrigerator, half-eaten jars of pickles and olives and shopping the bulk section for dried fruits and nuts.
Step 3: Add a Base
Bulk up your cheese board with meats, crackers, and bread. Look for things like salami, soppressata, lunch meat, wheat crackers, artisan crackers from the deli, and baguettes.
Whether you’re looking for ways to spice up your midday lunch routine or just a light dinner — these summer salad recipes are exactly what you need to keep up the energy to get out and enjoy the rest of summer!
Summer Cobb Salad with Homemade Jalapeño Ranch
This delicious Summer Cobb Salad tops our list as an all-around favorite for lunch or dinner. Featuring our Roth Dill Havarti and Buttermilk Blue® cheeses, this salad screams summer. Top with homemade Jalapeño Ranch dressing for an extra kick!
Wild Rice Kale Salad
This Wild Rice Kale Salad is the perfect mid-season salad. With kale, apples, grapes, and our Roth Prairie Sunset cheese, this salad combines tasty aspects of late spring, summer, and early fall for what’s surely to become a mealtime favorite.
Tomato and Melon Salad
A perfect side salad or for a quick refreshing lunch, this Tomato and Melon Salad bursts with flavor. Featuring our Roth GranQueso® cheese, this salad is sure to please everyone from kids to adults!
April is National Grilled Cheese Month, and we’re celebrating with — what else?? — the MOST DELICIOUS grilled cheese sandwiches. We’ve rounded up six of the simplest, most satisfying recipes from our food blogger friends for those days when we need a bit of extra comfort in sandwich form.
Simplicity is the star of this Garden Pesto Grilled Cheese from Elizabeth of the College Housewife. Bread, our creamy Havarti cheese, store-bought pesto and butter — that’s all you need! It’s exactly the lunch or dinner you’re craving when you’re low on both time and ingredients.
There is nothing simpler or more comforting than a bowl of tomato soup with an ooey gooey grilled cheese. Our friend Yumna of Feel Good Foodie created these finger-friendly Grilled Cheese Dippers made with our creamy Havarti cheese for extra easy dunking.
Pantry staples are great inspiration for grilled cheese sammies. This Chipotle Pimento Grilled Cheese from our pal Bev Cooks uses pimentos, pickles, peppers, mayo and our smoky Chipotle Havarti to create the meltiest grilled cheese of all time. Bonus: your pantry gets a clean out, too.
The Californian Grilled Cheese from Meggan of Culinary Hill is a West coast-inspired delight. Seedy bread, chicken, avocado and our spicy Sriracha Gouda meld together to create a nutty, savory and creamy sandwich with the right amount of kick.
A good cheese sauce recipe can add MEGA flavor to any dish. Because it’s the base ingredient, using high-quality Roth cheese is a must for the best flavor.
The classic base method for making cheese sauce is melted butter + flour (for thickening) + milk + shredded cheese. For this style of sauce, our creamy Havarti, Gouda and Grand Cru® cheeses are the best choice for their superior meltability. Cheeses like our tangy Buttermilk Blue® work better in more dressing-style sauces.
Ready to drizzle cheese sauce on EVERYTHING?! Here’s a few of our favorite recipes:
Everyone needs a go-to cheese sauce recipe in their arsenal, and this Smoked Gouda Cheese Sauce is an excellent choice. Just 8 ingredients and 10 minutes of time results in a silky smooth, slightly smoky sauce for drizzling or dipping. We love it over our Easy Sheetpan Kielbasa & Veggies weeknight dinner.
This Organic Cheddar Cheese Sauce is a quick weeknight lifesaver. Infused with garlic and the buttery tang of our aged Organic Cheddar, it’s super versatile for using on anything — atop roasted veggies and potato skins, or mixed with pasta for an easy mac n’ cheese.
A creamy white sauce with pasta always feels extra luxurious and decadent for dinner. This Rosemary Grand Cru® Cream Sauce is rich, nutty and herby. Keep it easy with plain pasta or try our Creamy Chicken Gnocchi Bake for the ultimate comforting meal. A glass of red wine optional, but always delicious.
Queso might be our favorite cheese sauce (shhhh… don’t tell the others!), and this Roasted Jalapeño Queso made in the Instant Pot is always a hit. Our Jalapeño Havarti cheese adds just the right kick of heat. And it’s not just for chips! Drizzle this queso over nachos, chili and tacos, or make a spicy mac & cheese from it.
At Roth Cheese, we believe that enjoying cheese should be easy, fun and not cost a fortune. That’s why we’ve created our favorite cheeseboards for just $20 using a few clever tips and a lot of creativity.
This board is THE secret to being the hostess with the mostess (on a budget!). Do not cook, do not turn on the oven, and do not labor at the stove — just whip up this simple, cost-friendly board using Grand Cru®, Buttermilk Blue®, Crumbled Chévre, and extra food in your refrigerator!
That’s right, we bought almost nothing to make this cheeseboard, and instead, used up all those end-of-week bits remaining in the fridge. Entertaining at it’s easiest.
Here’s what we used: 1 (6-oz) wedge Roth Grand Cru® = $4.62 1 (4-oz) container Roth Crumbled Chévre = $3.93 1 (4-oz) wedge Roth Buttermilk Blue® = $3.79 1 small bag Rainier cherries = $6.72 Leftover pantry/fridge ingredients* = 1/2 container berries, 1/2 cucumber, 1/2 package turkey slices, crackers, dried fruit, mixed nuts, pickles + Pirouette cookies = $19.06**
*Leftover ingredients are for inspiration only. Use up what’s hanging out in your own fridge! **Prices vary by store. See our product locator to find Roth cheeses near you.
No game day watching is complete without a spread of snacks & eats to keep you fueled through the halftime show up until the very last drive. These six spicy, cheese dips will do just that!
This Roasted Jalapeño Queso comes with an added bonus — it’s made entirely in the Instant Pot in just 20 minutes! A charred roasted jalapeño pepper and Roth Jalapeño Havarti cheese bring the heat to everyone’s favorite Mexican-inspired dip. Serve with tortilla chips and veggies for maximum deliciousness.
Spicy chorizo sausage, beer and cheese are three of our favorite football-watching ingredients. Add two more foods — mushrooms & cornstarch — and you’ve got this loaded Spicy Chorizo Beer Dip. The easiest, 30-minute and 5-ingredient dip for Super Bowl snacking!
Turn on the crockpot and let this Slow Cooker Hot Pimento Cheese Dip cook while you’re keeping score of the game. With a double dose of cheese — Original Havarti and our fan-favorite Grand Cru® — Sriracha hot sauce adds as much (or as little!) heat to the dip as your tastebuds prefer.
Everybody loves hummus, and this Spicy Buffalo Hummus topped with Buttermilk Blue® crumbles makes it even better. The hummus is creamy, our blue cheese is tangy, and buffalo wing sauce brings that sweet-hot flavor. Serve with pita chips, pretzels or cut-up veggies for dipping.
Chips are a Super Bowl staple, and this 5-minute Loaded Potato Chip Dip is made for dipping. It starts with a base of plain Greek yogurt. Scallions, bacon, hot sauce and two cheeses — our creamy Original Havarti and nutty Grand Cru® — are then mixed in for the easiest, tastiest dip ever.
This beer cheese dip gets its spicy flavor from our 3 Chile Pepper Gouda, and the result is touchdown-worthy. Cream cheese, rich Worcestershire sauce, paprika and garlic powder round things out. Do you need to add this 3 Chile Pepper Gouda Beer Cheese Dip to your Super Bowl menu? ABSOLUTELY.
The holiday season always feels like a mad rush through the New Year, no matter how far in advance we start preparing. From gift giving to decorating to party hosting, there seems to be a never-ending list of things to do. That’s why we’ve got a few simple and festive recipes for the last-minute holiday entertainer in all of us.
Crackers, cheese and chutney are a classic three-ingredient combo for holiday entertaining. This homemade Cranberry Jalapeño Chutney adds a sweet and spicy kick, mixing perfectly with the nutty, mellow flavor of our Grand Cru®. Even better, it all comes together in a quick 15 minutes!
Put your guests to work with these Roll-Your-Own Chèvre Balls, an interactive, FUN party appetizer using our fresh Plain Chèvre goat cheese. Roll the balls in whatever sounds tasty: spicy chili flakes, crushed candied nuts, hot cocoa mix, cinnamon, your choice! Then enjoy smeared on crackers with champagne for toasting.
A party isn’t a party without Spinach Artichoke Dip. This is the one dip that is a guaranteed crowdpleaser, no matter where or who you’re celebrating with. The addition of our award-winning Original Grand Cru® makes it extra special. Plus, it takes just 30 minutes from start to finish!
Speaking of crowdpleasers: Mac and Cheese Bites. These make for the most family-friendly appetizer, combining two of everyone’s favorite foods: carbs and our Original Grand Cru® cheese. Keep things simple by making them in a mini muffin tin for perfectly poppable bites.
You can never have too many party dips. They’re what everyone wants to snack on before the big Christmas dinner, and this Buttermilk Blue® & Walnut Cheese Spreadis no exception. Crumbles ofButtermilk Blue® add a sharp, earthy tang while a touch of honey adds sweetness. Spread on sturdy, seedy crackers for maximum deliciousness.
Cinnamon is the spice of the season, and these Cinnamon Baked Apples with Creamy Chèvre toasts are fancy-feeling yet require little effort. Apple slices are baked with seasonal spices, then piled high atop toasted bread and a thick schmear of whipped Plain Chèvre goat cheese. Sweet, tangy, warm, cool, and satisfying.
Who doesn’t love a cheese ball? If you’re in the mood for something spicy this holiday, our Easy Jalapeño Cheese Ball should do the trick. Made with our creamy Jalapeño Havarti, it takes seven ingredients and less than 10 minutes to make.
Even though Thanksgiving is later this year than most, our favorite food holiday seems to have snuck up on us — and we’re not ready!
Luckily, our Internet partners in cheese (a.k.a. our favorite bloggers!) are here to help with a few simple and festive recipes for the last-minute planner in all of us. From starters to side dishes to mains, they’ve got each part of the Turkey Day meal covered and of course, lots of cheese is involved.
Cheeseboards, platters and trays are the easiest way to entertain. This 15-Minute Cheeseboard from Feel Good Foodie is centered around our nutty Grand Cru® and cheddar-like Prairie Sunset® cheeses, and keeps hungry bellies at bay before sitting down to Thanksgiving dinner.
If a tart and a pie had a pastry baby, it would be the galette. This savory Mushroom, Kale and Grand Cru® Galette from Bev Cooks comes together with just 15 minutes of hands-on time. It works as a hearty appetizer, vegetarian-friendly main dish or even better devoured the next day as leftovers.
Every Thanksgiving table needs something extra cheesy, ooey gooey and ridiculously indulgent for the holiday, and Grilled Cheese Social‘s Butternut Squash Mac n’ Cheese with Bacon is just that dish. This is a Food Network award-winning recipe (!!!) that trust us, you’re gonna want on your menu.
We put so much time into planning the big meal that we often forget about Thanksgiving morning (or morning after) breakfast. Enter in: Figgy Braided Danish by The Faux Martha. This easy, five-ingredient pastry is filled with nutty Grand Cru®, sweet fig jam and salty prosciutto (optional), and is extra good topped with a dollop of honey yogurt.
Some of the easiest recipes to make involve flatbreads. They are great for an occasion and can dub as a snack, lunch, or fun dinner. The recipes in this list are the ones our fans rave about the most. Let us know which is your favorite!
Whiskey Mushroom Moody Blue® Flatbread:This flatbread is great to enjoy with a drink on the back patio as you grill your main course. The Moody Blue® cheese featured is smoked over fruit wood to create smoky undertones, which pairs with fire roasted tomatoes and mushrooms. Featuring: Moody Blue® andButterkäse
Alpine Asparagus Flatbread: Do you like only veggies on your flatbreads? This flatbread may be the one of your dreams with asparagus, red onions, and garlic. Featuring: Grand Cru®
Chicken Avocado Flatbread: Avocados are still trending this year, so why not put them on your flatbread? Sprinkle some bacon and chicken on top with some cheese and you have the perfect meal. Featuring: Ultimate Mac & Cheese Shred Blend
Gin-Spiked Buttermilk Blue® Flatbread: Try something new by adding blue cheese to your meals. This gin infused flatbread holds rosemary, onions, and fig & black tea jam on top to make a delicious combination to share at your next party. Featuring:Buttermilk Blue®
Italian Prosciutto Flatbread: A classic Italian-style flatbread rounds out this list of delicious meals. Sliced prosciutto, basil leaves, sun-dried tomatoes, and artichoke hearts meld together to form an unforgettable flatbread. Featuring: Original Van Gogh® Gouda
Us
Wisconsinites pride ourselves on two things: CHEESE and BEER.
Our state’s cheesemakers craft the world’s best cheeses. In fact, our Grand Cru® Surchoix was named World Champion at the 2016 World Championship Cheese Contest. In addition to our ubiquitous cheesemongering, Wisconsin brews some pretty dang good beer. We named our pro baseball team the Brewers, after all!
What could be more appropriate than a beer and cheese
pairing guide to supplement all that consumption?
Wisconsinite or not, beer and cheese are a classic duo. Here’s our guide for
enjoying beer and Roth Cheese in the best way:
Much like wine, we need to start by considering the body of the beer versus the body of the cheese. For the ultimate match, the body of the cheese should match the body of the beer. For instance, a rich, creamy beer will pair nicely with a rich, creamy cheese — we suggest our Buttermilk Blue® paired with a dark porter or a stout.
But pairing isn’t always about being matchy-matchy. There are also contrasting pairs…opposites attract, right? Let’s say we have a spicy cheese. Adding a second strong flavor will overwhelm the heat. Instead, we want to balance it with a beer that will cool the palate without taking away from that wonderful spice. We suggest our Jalapeño Havarti with a mild lager or pilsner.
Finally, we need to consider the nuances of flavor. Beer and cheese come with diverse flavor profiles, so we suggest making a tasting game of it. Taste test different combinations to find specific notes in the cheese that match those specific notes in a beer. Our Grand Cru® has lovely, light floral notes with a mellow and nutty finish which compliment the earthy, bitter hops of an IPA.
Most importantly, make
it fun! The
only way to find your favorites is to try different
pairs. You’ll
probably find some you don’t like along with some killer ones you’ll eat
again and again. Those unsuspecting gems are what
make it all worth it in the end.
Oh brunch, how we love thee! While a plate of bacon and eggs is classic, sometimes the weekend requires something special. Check out these five unique recipes for stepping up your brunch game with our award-winning variety of cheeses.
Cheesy Egg-Topped Acorn Squash Breakfast Bowl: Eat up the last bits of your winter squash haul with this sweet and salty bowl. Tater tots, chopped ham, eggs and our nutty Grand Cru® ensures brunch will be your most delicious meal of the day. Featuring: Original Grand Cru®
Cheesy Savory Oatmeal with Crispy Potatoes & Pesto: Have you tried SAVORY oatmeal yet? It’s the ultimate power breakfast — fully loaded with a cheesy oatmeal base, garlicky potatoes, a spoonful of pesto and gorgeous soft-boiled eggs. Featuring: Van Gogh® Gouda
Lazy Lady Strata: Whip-up this light and fluffy strata in just 40 minutes from start to finish! Our 3 Chile Pepper Gouda is the secret ingredient here, adding a rich, smoky, spicy flavor.Featuring: 3 Chile Pepper Gouda
Hash Brown Breakfast Pizza with Asparagus: Pizza for breakfast? Yes please. Low carb? Give it to me. Full of flavor…ummm are you for real? This hash brown, Grand Cru®-topped breakfast is what we call a crowdpleaser. Featuring: Original Grand Cru®
Brunch Board: There really is a cheeseboard for every occasion. Pick your favorite Roth cheeses and breakfast foods — think bacon, potatoes, avocado and berries — for the most enjoyable start to the day. Featuring: Buttermilk Blue® & Dill Havarti (but have fun changing it up!)
There’s nothing quite like the crusty, buttery, ooey gooey goodness of a perfectly done grilled cheese. Whether it’s a classic cheddar & tomato soup combo, an attempt to recreate grandma’s favorite, or a “grown-up” version with all the fancy fixings — the comfort of a grilled cheese sandwich is undeniable.
Use Good Bread: The perfect grilled cheese starts with the bread. Don’t skimp on this part. Find a fresh-baked loaf from your local bakery or grocery store. And if you’re really adventurous, rosemary or garlic herb varieties add a pop of flavor.
Don’t Over Butter: Some may say the more butter, the better, but there is such a thing as over-buttering. To avoid a greasy sandwich, we suggest about ½ tablespoon per slice of bread. Start by softening the butter for an even spread. Then, slather on the outsides of the bread to achieve that perfectly crisp, golden-brown crust.
Shred Your Cheese: Do not, we repeat, do NOT use sliced cheese for grilled cheese. First, it is best to bring your cheese up to room temperature before cooking your sandwich. Then, shredding the cheese will help ensure that it melts faster and more evenly. Keep in mind, certain cheeses melt easier than others. Mild, creamy cheeses like Havarti, Gouda, and a young cheddar are prime candidates for melty perfection. Or, consider a flavored variety like Dill Havarti for an extra flavor kick.
Grill on Medium Heat: When it comes to cooking, we want enough heat to toast the bread without burning it while fully melting the cheese all the way to the center. A skillet preheated to medium or medium-low is optimal (adjust yours accordingly). Start by placing one slice of buttered bread face down in the pan, top with shredded cheese. Add the second slice buttered side up. Cook 2-4 minutes per side until bread is golden brown and cheese is melted.
Get Creative: If you feel like upping the ante, add your favorite meats, veggies or spreads. Remember, the more fillings you add, the crustier the bread needs to be so it doesn’t get soggy. We suggest using lightly pre-toasted or day-old bread for heartier sandwiches.
When it comes to snack time, we’re always brainstorming new ways to get our little ones eating healthy foods. A canvas of cheese, fruits, veggies, crackers and dips can be the perfect way to keep the kiddos satisfied after school, during lunchtime, at family gatherings, weekend playdates or birthday parties.. Check out this simple kid’s snack board, including a variety of healthy (nut and soy-free) options.
This board includes 3 of our favorite kid-friendly cheeses: Original Gouda, Original Havarti and Prairie Sunset. Our cheeses are always made with fresh, rBST-free milk from local family farms within 60 miles of our creameries, so we feel good about giving it to our kids, and we hope you do, too.
We threw these cheeses together with some typical crowd-pleasers like sliced turkey, baby carrots, fresh green beans, strawberries, clementines, pepitas, graham crackers, cheddar puffs, and gummy fruit snacks. (Pro tip: Fruit snacks are so tasty with Havarti!)
When it comes to prepping an easy kid-friendly
board, don’t get overwhelmed by what to include. If anything, just choose your
kid’s favorite fruit, veggie, protein and cracker – it’s that simple!
To complete the spread, we added savory hummus and sweet yogurt dips, because kids just love to dip their foods, and they add an extra healthy kick.
To re-create this exact board at
home, here’s a handy shopping list:
Roth Original Havarti cheese
Roth Original Gouda cheese
Roth Prairie Sunset cheese
Sliced deli turkey or ham
Baby carrots or carrot slices
Fresh green beans
Strawberries, or your favorite berry
Clementines or apple slices
Pepitas or sunflower seeds
Graham crackers
Cheddar puffs
Fruit snacks
Have you made a kids snack board? Tell us what snacks you used!
For us Midwesterners it may be hard to believe, but spring is finally here! Time to bask in the extra hour of sunlight, clean out that dirty closet and take advantage of fresh new herbs and veggies. Here are five spring-time recipes that will breathe new life into your diet.
Asparagus and Pea Pesto Flatbread: Fresh, herby, pea pesto on crisp, naan bread, topped with chicken, sun-dried tomatoes, asparagus, basil and Dill Havarti…HELLOOO spring. Eliminate the guilt in grabbing that second or third slice with this low-cal flatbread.
30-minute Spring Pasta: Packed with fresh veggies, prosciutto, and Original Grand Cru®. This elevated pasta comes together in only 30-minutes. Get out and enjoy the first warm days of the year with all that saved time.
Green Bean Buttermilk Blue Salad: Add some green to your diet with this super-fresh, green bean salad. Green beans, cucumbers, onions, tomatoes, oregano and our Buttermilk Blue® – tossed together for a refreshing and healthy treat!
Alpine Asparagus Finger Rolls: Although asparagus may be available all year round, it’s at its peak in April, making this recipe the perfect, savory, finger-food for springtime gatherings. Featuring:Grand Cru® Reserve
We may call the rolling hills of Southern Wisconsin home, but our roots date back to 1863 in one of the finest cheesemaking regions outside of the United States: Switzerland. Today, our team of more than a dozen licensed cheesemakers utilizes traditional techniques to craft a melting pot of award-winning cheeses, including our signature Grand Cru®, Dutch-style Gouda, Havarti and a few of our very own American Originals.
Here’s a handy guide to deepen your know-how of our Roth Cheese varieties and help you discover the perfect cheese for your palate:
SEMI-FIRM: Our Havarti and Gouda cheeses are creamy semi-firm cheeses. They are both perfect on a cheeseboard and are also very popular cooking cheeses. Use Creamy Havarti and Original Gouda as your go-to cooking cheese and use the other flavors when you want to add a bold, smoky, or spicy twist to your dish.
SEMI-HARD: The majority of our cheeses fall under the semi-hard category, including Grand Cru®,Butterkäse, and Fontina. Slightly aged, these cheeses are firm but moist, and tend to be crowd pleasers — approachable, creamy and sometimes nutty. We’ve found these mild cheeses also provide the ideal backdrop for supporting an extra flavor kick. In both our Goudas and Havartis, you’ll find spicy, bold flavor additions like horseradish, jalapeño, and chile peppers.
HARD: Skillful aging by our licensed cheesemakers (and their supporting crew) gives hard cheeses a firm texture and coaxes out complex flavors like caramel, fruit, nuts and/or earthiness. You’ll find just that in our Grand Cru® Surchoix, Aged Gouda, Prairie Sunset® and Canela. These cheeses are culinary favorites and grace restaurant menus in entrées or as tasty additions to a cheeseboard. One of our beloved favorites is Grand Cru® Surchoix, which earned the top title of World Champion at the 2016 World Championship Cheese Contest.
BLUE: Inoculated with a culture of mold called penicillum roqueforti, blue cheeses — including our Blue and Gorgonzola varieties — display beautiful blue-green veins and an addictively sharp flavor. Plus, our blues offer a little something for everyone. Maybe you’re not so sure about mold in your cheese? If so, our creamy and mild Buttermilk Blue® may just be your stepping stone. Maybe you’re someone with a more adventurous appetite? Our assertively piquant Gorgonzola will keep you on your toes and isn’t for the faint of palates.
WASHED RIND: Never heard this term before? “Washed rind” simply refers to the process of smearing moisture to the exterior of a cheese. This extra source of moisture comes in the form of brine (salted water), often (though not always) including b. linens. This classic cheesemaking process helps encourage (good!) bacteria growth, which ultimately adds depth of flavor and gives us that addictive umami taste we love so much. The textures of washed rind cheeses vary based on cultures or bacteria added to the wash and the time the cheese ages. For example, our Grand Cru® Surchoix is a hard washed rind cheese.
ORGANIC: We’ve taken a few of our Roth favorites and created a line of Organics made with locally-sourced organic milk. All four varieties are GMO-free, vegetarian and certified organic.
Who said cheese is just for savory recipes? Adding cheese to dessert-like dishes offers a heightened level of flavor and an undeniable richness that lends itself beautifully to sweet treats of all kinds. If you’re a sweet and salty kind of person, then you’re in the right place.
Apple Cranberry Gouda Muffins:Apples and Gouda are a perfect snack pairing for both kids and adults. These muffins are great as a quick, grab-and-go breakfast or just what you need to satisfy a morning sweet tooth craving. Featuring: Original Gouda
Cranberry Sriracha Brownies: Say what!? An unexpected flavor combo that is delightfully cheesy and chocolatey. Add this sweet & spicy dessert to your recipe repertoire to impress guests with a feisty little kick. Featuring: Original Grand Cru
Apple Berry Crisp: There’s nothing quite like a piping hot fruit crisp fresh from the oven to make you feel all warm and fuzzy inside. Our sweet, approachable Prairie Sunset is laced with the fruit for an extra creamy filling. It’s almost like it was made for this. Featuring: Prairie Sunset
Fig Flatbread En Croute: Step your flatbread game up a notch with easy-to-use puff pastry dough for twisty, flaky, goodness oozing with our award-winning nutty Grand Cru and sweet figs. Featuring: Grand Cru Reserve
Get ready for some ultra-comforting, ooey gooey and cheesy recipes, because we’ve got PASTA on the brain. Whether you make it for dinner, reheat as leftovers for lunch or devour it for breakfast (no judgment here), these recipes will be there for you whenever you need them.
Roasted Cauliflower Mac and Cheese: Let’s start this out on a healthy note. This “pasta” recipe uses cauliflower in place of pasta and almond meal as an alternative to breadcrumbs — making it 100% gluten free. Whether you have celiac disease or are looking to reduce your carbs, this one’s for you. Featuring: Original Havarti and Original Grand Cru
Broccoli Cheddar Pasta Melt: Whether they’re laced in a soup, baked in a pasta or stuffed inside a baked potato, broccoli and cheddar are an undeniably perfect flavor combo. For those picky eaters, this pasta melt is also an easy AND cheesy way to sneak in extra veggies. Featuring: Organic Sharp Cheddar
Firehouse Mac and Cheese: Let’s kick our pasta-eating up a few notches to SPICY. This Firehouse Mac and Cheese will have your tastebuds tingling with fiery red peppers, poblano chilies, chorizo sausage and our smoky 3 Chile Pepper Gouda. Whew! Sound the alarm! Featuring: 3 Chile Pepper Gouda
Four-Havarti Instant Pot Mac and Cheese: We know you’re loving your Instant Pot right now and we’re here for it. Let this be yet another reason to never take it off the countertop. This savory mac and cheese is exploding with flavor AND it only takes 25 minutes…YES PLEASE. Featuring: Original, Jalapeño, Horseradish and Chipotle Havarti.
Million Dollar Mac and Cheese: We’re going out with a bang with this million-dollar mac. Not sure it gets more comforting than this creamy, buttery, breadcrumb-topped concoction that boasts not one, but THREE cheeses. We’re not messing around when we say mac and CHEESE. Featuring: Butterkäse, Original Havarti and Prairie Sunset.
Tis’ the season for festive holiday parties, impromptu get-togethers and celebrating with our family and friends. Whether you’re on hosting duty or heading over to Great Aunt Mildred’s house, impress everyone with this unique yet simple Sugar & Spice Cheeseboard.
Here’s how to pull it together:
Start with two crowd-pleasing cheeses: slightly sweet Prairie Sunset® and our award-winning alpine-style Grand Cru®. Layer in warmly-spiced holiday treats like spiced pecans and gingersnap cookies, then add sweetness with fresh fruit (we chose juicy plums and grapes) or fig jam and crackers. Simple as that! It’s sophisticated, easy, and a delicious board to bring to any holiday gathering or provide as a hostess gift.
Winters in Wisconsin can be brutal. A bowl of piping hot soup is one of our greatest antidotes for combating the freezing temps and snow-pocalypse storms that barrel through the Midwest come December. We promise, these four soup recipes will keep bellies warm, appetites satisfied and cheese cravings met.
Roasted Garlic Cauliflower Cheddar Soup: The perfect soup to make on weeknights, serve at a holiday party or heat up for leftovers. Creamy, delicious and vegetarian — this soup checks every box (don’t forget the croutons!). Featuring: Organic Cheddar Cheese
Spicy Chorizo Chili: Everyone claims that THEIR chili recipe is the best…but have you tried this one? Loaded with chorizo, three kinds of beans and our Sriracha hot sauce-laced Gouda cheese for extra kick. Featuring: Sriracha Gouda
Between food allergies, preferences and conflicting tastes; coming up with a tasty holiday menu that will satisfy all your guests can be a daunting task. Luckily, there’s one humble ingredient everyone seems to agree on: POTATOES.
There is so much you can do with a good spud. And what makes a good spud an even better spud? CHEESE!
Easy Loaded Hasselback Potatoes: A potato chip + baked potato hybrid, these crispy Hasselback potatoes are as easy as it gets. Simply slice up your potatoes, brush with butter, and pop in the oven. For the last five minutes, add Grand Cru® for melty, cheesy goodness, then top with green onions, bacon, sour cream and ENJOY.
Cheesy Skillet Potatoes: The more cheese, the merrier! There’s a double dose of cheese melted into these layered skillet potatoes. Robust Grand Cru® and our extra creamy Havarti give these spuds that extra flair.
Cheesy Mashed Potatoes: A downright classic, mashed potatoes may just be THE ultimate comfort food. Try our extra cheesy version with smooth and creamy Fontina and nutty Grand Cru®.
Twice Baked Potatoes: Bake em’ twice, they’re double as nice! Twice-baked potatoes are a dish the whole family can pitch in on. Kids can scoop out the centers and fill with Prairie Sunset, broccoli and hot sauce (optional). This can be a fun, interactive dinner for the kids while lightening the load for you!
Mashed Potato Latkes: A take on your grandma’s traditional shredded potato latkes. Grab the applesauce and be warned: these Grand Cru®-laden mashed potato rendition could give grandma’s classic a run for her money.
Swiss Ana Potatoes: Want a side of potatoes with your cheese? These thinly-sliced taters have been doused with mellow, nutty Grand Cru® and that’s not a bad thing. Little ramekins make these single-sized portions perfect to serve guests over Christmas.
Roasted Potatoes WithGranQueso®: Simple and satisfying, this recipe goes with just about anything. Quarter your potatoes, toss with GranQueso® and roast for 45 minutes until golden and crispy.
Cooking a big Thanksgiving meal is an all-day endeavor with much of it spent on the main event: the turkey! Hours of roasting, basting and finally, slicing the giant bird takes both patience and hard work. Guests will stuff themselves (much like the bird itself) into a turkey-induced nap but still, there are always leftovers.
Instead of reheating the same turkey dinner day after day, try these easy — and of course, cheesy — recipes that will keep your leftovers from becoming anything but boring.
Turkey Pot Pie: The perfect way to repurpose not only turkey but mashed potatoes, gravy AND veggies. This homestyle dish can be thrown together in 20 minutes from start to finish – including baking! Bonus: no grocery store stop and little-to-no ingredient prep. Featuring: Original Grand Cru®
Turkey & Smoked Gouda Panini: Turkey and Smoked Gouda? Talk about a satisfying flavor and texture combo. With sliced apple and a raspberry vinaigrette, this pressed panini is a sweet and savory twist on the usual post-Thanksgiving turkey sando. Featuring: Natural Smoked Van Gogh® Gouda
BBQ Turkey Sliders with Spicy Sprout Slaw: Dry turkey? No problem. These saucy sliders will bring the driest of turkey scraps back to life. Save any leftover Brussels sprouts to put to use in the hot Brussels slaw made with our beloved Grand Cru. Featuring: Original Grand Cru®
Ultimate Turkey Tenders: We’re not sure it gets much easier or kid-friendly than this! Slice your leftover turkey into small strips, prepare the tangy Dijon dressing, roll in herbs and viola! You’ve made the tastiest of finger foods the whole family will enjoy. Featuring: Original Van Gogh® Gouda
Fall is upon us and while we love pumpkin everything as much as the next person, we couldn’t let the season pass without taking advantage of the beautiful fruit available this time of year.
Fresh fruit like grapes, apples and pears, complement the flavors and colors of the cheese. Here we chose Grand Cru®, Buttermilk Blue® and stunning Prairie Sunset®. Dried fruit adds some additional sweetness, while spiced and plain nuts give the cheeseboard some texture.
To really elevate the fall flavors, try making this easy dried fruit mostarda.
Dried Fruit Mostarda
Ingredients:
1 cup dried apricots, chopped
1/4 cup dried cherries, coarsely chopped
1 shallot, minced
1/2 cup dry white wine
3 tablespoons white wine vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
Directions: Combine apricots, cherries, shallot, wine, vinegar, water and sugar in a small saucepan over medium-high heat. Bring mixture to a boil and cook until liquid is absorbed and fruit softens, about 10 minutes. Stir in mustard and butter; reduce heat and simmer until mixture is jam-like, about 2 to 3 minutes.
We’re in the midst of an action-packed football season. And that means plenty of tailgating and game day parties. We’re showing you how to put together a cheeseboard that will win any game day gathering.
Step One: Pick Your Cheese
The cheese is obviously the star of the board, so grab your favorites. We like a range of flavors, from bold & spicy 3 Chile Pepper Gouda to mild and buttery Butterkäse to slightly sweet GranQueso®.
Step Two: Add Your Charcuterie
Every game day needs some charcuterie meats. We chose Landjäger sausage and black pepper salami to add a bit of a kick.
Step Three: Fill Out Your Board
Pick out accompaniments to balance out the board. Some suggestions: Dijon mustard and pretzels for dipping, crackers, pickles and olives.
Step Four: Grab a Beverage& Cheer on Your Team
When it’s time for kick-off, grab your favorite beverage (here in Wisconsin we usually go for a beer), sit back and cheer your team to victory!
It’s hard to envision a fall without all things pumpkin. It’s an ingredient that can be used in more than just festive desserts or your favorite fall latte. We’ve gathered our favorite recipes featuring — you guessed it — PUMPKIN!
Pumpkin Fontina Biscuits: Oozing with creamy Fontina cheese, these biscuits do not disappoint. Put them on the table as the perfect side for all your holiday feasts.
Pumpkin, Kale & Bacon Mac: Enrich your favorite comfort food with a little pumpkin, kale and bacon. The pumpkin adds a tasty contrast between sweet and savory. A perfect weeknight meal the whole family will enjoy. Featuring: Gouda and Grand Cru® or Grand Cru® Reserve
Grand Cru Pumpkin Flatbread: Alfredo and marinara, step aside. Its pumpkin’s time to shine. Leftover turkey or pumpkin puree? Spend a fun night in crafting this flatbread with pumpkin as the base. Featuring: Original Grand Cru®
The only thing better than indulging on Halloween candy this time of year is adding in some cheese, too! Plus, you can feel better about all that candy consumption when you’re also getting your daily serving of dairy, right? This sweet/savory combo isn’t always considered, but when you pair the two, you’ll be glad you took the chance. Here are a few of our favorite combos:
Roth 3 Chile Pepper Gouda & Caramel Corn: You’ll be pairing these two all year round when you try this sweet/spicy combo.
Roth Havarti & Candy Corn: Some love it, some hate it, but we can’t ignore this iconic candy this time of year. Creamy Roth Havarti balances out the sugar with a mild milky texture and flavor.
Roth Butterkäse & Chocolate: A classic cheese pairing, milk chocolate goes perfectly with creamy Wisconsin Butterkäse.
Roth Grand Cru® & Peanut Butter Cups: Nutty notes in our alpine-style Grand Cru® cheese are brought out by peanut butter, and these seasonal pumpkin-shaped peanut butter cups are perfect for Halloween festivities.
With all the festivities around this time of year, make snacking easy with a fun, kid-friendly Halloween cheese board. All you need are a few wedges of crowd-pleasing cheeses, seasonal fruits, orange-hued snacks and plenty of candy. For this seasonal snack plate, we used:
Cider season is cheese’s best friend. Cider is much like wine in that it’s made with fermented juice and varies widely in style — from sparkling to still, dry or sweet, tart or fruity. Consequently, cheese pairing tactics for cider mirror the strategies that also work with wine.
We (very willingly!) put this strategy to the test by eating and drinking through our favorite ciders and Roth cheese in order to suggest the best pairings for fall. Here are our favorites:
This semi-dry apple cider is made with apples from the Driftless region of southwestern Wisconsin. It’s sweetened with fresh apple juice after fermentation, giving it just the right amount of sweetness to balance our spicy 3 Chile Pepper Gouda. Pair with honey and chocolate for an extra sweet and spicy flavor combination.
Roth Organic Sharp Cheddar & Island Orchard Brut Apple Cider
This unpretentious and simple cider has a medium body and light astringency. It’s dry with a balance of fruit and tartness and a prickly carbonation that can cut through creamy, sharp cheeses, like Roth Organic Sharp Cheddar.
This semi-dry cider is made with Wisconsin apples and lightly sweetened with highly tannic heritage perry pear (Poire de Gris and Poire D’Epine) juice imported from Normandy. It’s light and sweet, and ideal for pairing with mild, creamy cheeses, like Roth Havarti.
This cider comes from a line of truly unique ciders from Seattle Cider Company. Fermented with tangerine peel and fresh turmeric root, it’s aromatic and complex, offering notes of ginger, cedar, and orange zest. Roth Prairie Sunset is equally unique. This Wisconsin original cheese with cheddar & gouda flavors welcome the tart ginger and orange flavors. Plus, we found our new love: canned cider.
There’s nothing quite like gathering with friends to cheer on your favorite team. The excitement of any sports event can be hard work! This is why no tailgate is complete without an infinite spread of snacks and finger foods all arranged on a cheeseboard.
Step 1: Choose a few easy-going cheeses to pair with classic tailgating munchies. Tailgating is a casual event, so offering a variety of things that are simple and approachable is key. Our favorites:
Prairie Sunset: This easy-going, sweet cheese compliments the casual game day feel. It pairs well with most things, especially almonds, fruit, beef sticks and Pilsner beers.
Chipotle Havarti: The kick of spice and smoke in this cheese pairs especially well with olives, beef sticks, corn chips and IPA beers.
Grand Cru® Reserve: A bold, savory cheese for a bold, savory board. It pairs especially well with beef sticks, almonds bock beers and IPAs.
Sriracha Gouda: This hot and fiery cheese is perfect with a Bloody Mary (also great with honey and ciders!).
You can mix things up by adding a spicy cheeseball to your spread as well. This Spicy Buffalo Cheese Ball made with our Jalapeño Havarti cheese is super easy and a crowd-pleaser for game day.
Step 2: Choose your favorite tailgating accompaniments. Salty and savory tend to be the flavor profile of choice, but it never hurts to throw in a few refreshing fruits and veggies as well:
Almonds
Beef sticks
Berries
Broccoli
Buffalo chicken wings
Cherry tomatoes
Corn chips
Crackers
Garlic-stuffed olives
Popcorn
Potato chips
Soft pretzels
Snack mix
Celery
Grapes
BBQ chips
Pickles
Italian salami
Step 3: Mix up that Bloody Mary, swig down a beer, sit back and watch your team dominate the field!
No gathering is complete without the right cheeseboard to spice up the party. But, how do you cut cheese so it looks like this?
We’re here to tell you how. And, it’s really quite easy!
First, go to your local grocer or cheese shop with an idea of how much cheese you’ll need. A good rule of thumb is to account for 3 to 4 ounces of cheese per guest if it is not being served as the main course. Each wedge of cheese will vary in size, but most are 4 to 8 ounces. Choose a variety of types and flavors. Ok, now let’s get started making that cheeseboard…
Cheese in Wedges
May of our cheeses, such as our Grand Cru® line and Sriracha Gouda come in wedges. A wedge of cheese may seem difficult to cut, but it’s one of the easiest. Lay the wedge on its flat side and begin slicing from top to bottom in thin slices. You will end up with beautiful triangles of cheese, which are also great for dipping into mustards or jams.
Cheese in Blocks
Cheeses such as our Havarti and Organic Sharp Cheddar come in rectangular blocks. Lay the cheese with it’s largest surface down and slice thinly into small rectangles. These small rectangles are perfect by themselves, on a cracker, or with a piece of fruit.
If you have many blocks of cheese on your board, try cutting half of them in a different way to create some visual appeal. What we like to do is take the rectangular slice you made above and cut it diagonally through the center, creating two triangles of cheese.
Next, arrange your cheese on your cheeseboard and add crackers, jam, fruits, nuts, veggies or more around them to make the perfect board!
We’ve all been there. You’re at a friend’s dinner party, and the cheese board with those odd looking knives comes out. Not wanting to commit a social faux pas, you shy away from it, or just stick to the knives you know. We’ll take a look at the most common cheese knives you’ll encounter at your next dinner party. Including what they’re for, and how to use them, so you can be fearless next time you approach the cheese board!
Cheese Plane
This is the triangle shaped knife with a slot in the middle. It’s called a cheese plane, and is meant for cutting hard and semi-hard cheese, like our Grand Cru®, into thin slices.
Parmesan Knife
A small knife with a wide base and skinny tip, the Parmesan Knife is a modest, but durable knife for cutting chunks of hard cheeses, like our GranQueso®.
The Classic Cheese Knife
This is the most common cheese knife you’ll encounter. As the name implies, it can be used on most soft to semi-hard cheeses (think most cheeses from Havarti to Grand Cru®). Often this knife will have a duller blade and a forked tip to assist in cutting and picking up the cheese for transfer to your plate.
Now you’ll be ready to emerge fearless next time you encounter these knives at a dinner party or even start putting together your own cheese plates!
Whether you’re just getting into creating your own cheese boards or are a self-proclaimed expert, we could all use some brushing up on the best practices to cut and prepare cheese for your next party.
Cheese Prep
When both buying and cutting cheese, a good rule of thumb is to account for one to two ounces of cheese per guest. Additionally, it is always easiest to cut cheese cold—so be sure to keep it in your refrigerator until just before you are ready to begin prep. Once you’re ready, grab your cheese and unwrap it on the cutting surface. Be sure not to leave it unwrapped for too long because the cheese will eventually dry out before you and your guests have a chance to properly enjoy it.
The Knife
Whether you’re planning to let your guests cut their own cheese from a wedge or cut it in advance for them, a good knife is essential to the process. We outline the best cheese knifes for different cheeses in our other blog post here. However, if you’re going to serve cheese pre-cut for your guests, a chef’s knife is a reliable choice. Just make sure to clean the knife after each cheese if you’re using it to cut multiple cheeses.
Cutting the cheese!
The options here are limitless. Besides allowing people to cut a cheese on their own, there are plenty of creative ways to cut cheese. With cheese slices and cubes typically the first options that people gravitate to. However, cutting cheese into triangles can be a fun and visually appealing way cut most cheeses as well. Meanwhile, soft cheeses should typically be left for people to cut on their own by putting out an appropriate size wedge. Don’t forget to re-wrap any unused cheese and return it to the refrigerator to make sure it doesn’t dry out. Additionally, when cheese served cold it tends to have a different texture and taste than it is supposed to. So make sure to let your cheese warm to room temperature before serving. That way you and your guests can enjoy the cheese and all the wonderful flavors it has to share.
Hopefully, these quick tips will make your cheese board and party planning experience even smoother and your guests’ cheese experience even more fantastic!
If you like spicy cheese, Sriracha Gouda may be your new best friend. It’s made with Sriracha chili sauce and rubbed with crushed red peppers to make its unique rind and bold flavor. You’ll get a creamy texture like a traditional Dutch-style Gouda, but with a kick of heat.
And we know what you’re thinking: what do I eat with this spicy little devil? Pair it with cool and sweet flavors to balance the heat. Here are some of our favorite combos:
Crackers: Crackers are a classic pairing, and clean your palette after a bite of spicy cheese.
Berries: Cool, sweet fruits like raspberries or strawberries balance out the spicy flavor.
Olives: Enjoy them side by side with the cheese or skewer on a pick for a surprisingly tasty snack.
Honey: Serve it on a cheeseboard next to a bowl of honey for a sweet/spicy combo you’ll crave.
Berry Cider: The sweet flavors of cider complement spicy cheeses.
Rosé: Even though they range in sweetness level, you can pick your favorite to balance out the Sriracha flavor.
IPA: These beers have bold and distinct flavors that combine stand up well next to this bold cheese.
And when you really want to go spicy, add it to your favorite recipes, like:
Chili: Spice up a mild chili or even give a hot chili recipe some extra flavor.
Tacos: You can’t go wrong with adding a little extra heat.
Quesadillas: It’ll take a sad homemade quesadilla to the next level.
Whether you’re hosting a party at your house with your closet friends and family or looking for new creative ways to use cheese in your weekly dinner plans, blue cheese is the answer. It adds big flavor and is one of the most versatile cheeses you’ll find — eat it on a cheeseboard, crumbled, spread or melted.
Here are five different ways to enjoy blue cheese:
1. Melt on Top of a Burger: One of the most common and delicious ways to enjoy blue cheese is to crumble and melt it on top of a burger. One of our favorite burger recipes is our Moody Blue Slider made with our delicately smoked Moody Blue® recipes 2. Make a Dip: Another easy way to use blue cheese is it turn it into a cheesy dip! This Pear & Buttermilk Blue® Dip incorporates our Original Buttermilk Blue® cheese along with five other simple ingredients for a dip that’s perfect for a crowd. 3. Make a Dessert: Blue cheese typically isn’t the first thing you think of when making dessert or sweet appetizers, but it’s tangy and savory flavor adds depth to a variety of sweet dishes. These Blue Cheese, Bacon, and Candied Pecan Puff Pastry Bites are a perfect example! 4. Melt in a Grilled Cheese: Any cheese can be melted in a grilled cheese. Yes, even blue! This Buttermilk Blue® Melt made with our Buttermilk Blue® cheese, zucchini and tomatoes is a new spin on your favorite comfort food. 5. Top a Salad: The creamy taste and texture of blue cheese is perfect on top of fresh, crispy lettuce. This Chicken BLT Salad uses blue cheese to add creaminess to the usual bacon, lettuce, and tomato combo.
Whether it’s a weekday or the weekend, your lunch plans don’t have to be boring. These five recipes are some of Roth fans’ all-time favorites and trust us, you won’t be disappointed.
Harvest Couscous Salad: Although this salad is a fall favorite, it can be enjoyed anytime throughout the year. Plus, it features our tangy, but mellow Buttermilk Blue® cheese.
Southwest Chicken Wrap: Layered with chicken, spicy 3 Chile Pepper Gouda cheese, lettuce, tomato, and beans, this makes a tasty, nutritious lunch that will keep you full all afternoon!
Four Cheese Stovetop Macaroni: Nothing is more delicious or satisfying than making your own mac and cheese, and it’s surprisingly easy. Four amazing cheeses: Havarti, Organic Cheddar, Butterkäse, and Grand Cru®, work together to make this the ultimate, decadent, creamy stovetop mac and cheese.
Chicken BLT Salad: Our Buttermilk Blue® cheese crumbles and ranch dressing add a creaminess to the usual bacon, lettuce, and tomato salad combo.
Fondue is a communal dish that brings friends and family together. There’s just something about a pot of bubbling, gooey cheese that makes people smile! On National Fondue Day, we’re sharing our top tips to make sure your next fondue gathering goes smoothly.
Remember to Stir
Fondue needs to be stirred frequently to keep the cheese from separately or sticking to the bottom of the pot. Use a piece of bread or other accompaniment to stir the fondue in a figure-eight pattern to help keep the fondue smooth.
Twirl Your Fork
Once you’ve stirred and dunked your food, lift your fork and twirl it over the pot to allow the excess gooey cheese to drip back into the pot.
Play Nice With Your Guests
Remember everyone is trying to get their fill of the cheesy goodness so have patience. Also, your fondue fork is for dipping only! Make sure to remove your food and use your dinner fork for eating.
Think About Pairings
We love to serve a chilled dry Riesling with our fondue. It pairs perfectly with our classic House Fondue recipe. A light beer can also make a great pairing.
National Beer Day is coming up on April 7th and we can’t think of a better way to celebrate than pairing Roth cheeses with our favorite Midwestern craft brews. Here are a few of our favorites:
Grand Cru® Reserve & Capital Brewing Special Pilsner Grand Cru® Reserve is aged for more than six months in copper vats to achieve its bold and crowd-pleasing flavor. Nutty undertones in the cheese pair perfectly with a balanced pilsner. We’re partial to Capital Brewery’s Special Pilsner from our home state of Wisconsin.
Havarti & Bell’s Bohemian Pilsner
With its extra creamy texture and fresh, milky flavor, Havarti makes a great pair with a crisp pilsner, like the Bell’s Brewery Lager of the Lakes from Kalamazoo, Michigan.
Buttermilk Blue® & Summit Great Northern Porter Buttermilk Blue® can turn any blue cheese skeptic into a fan with its balanced, earthy flavor and soft, creamy finish. But it’s still got enough boldness to stand up to a big dark beer, such as Saint Paul Minnesota-based Summit Brewing Company’s Great Northern Porter.
Sriracha Gouda & Revolution Anti-Hero IPA
Looking to take things up a notch? Our Sriracha Gouda blends the creaminess of a classic Dutch-style Gouda with a spicy kick. Pair it with a pale ale or IPA for a well-balanced bite. We like Revolution Brewing’s Anti-Hero IPA from Chicago.
If you and your family are planning to dye eggs this holiday weekend, chances are you will have plenty of leftover hardboiled eggs. Put those eggs to good use by whipping up some deviled eggs. We’re sharing three easy variations, thanks to the addition of flavor-packed Roth Cheese.
All of these recipes are for six hardboiled eggs but can easily be scaled depending on how many eggs you have leftover!
Bacon Blue Cheese Deviled Eggs
Mash the yolks with 4 tablespoons mayo, 1 tablespoon hot sauce, ¼ cup crumbled bacon and ¼ cup crumbled Buttermilk Blue®. Fill the egg whites and garnish with a piece of crumbled bacon for a twist on the classic!
Dill Havarti Deviled Eggs
Mash the yolks with 2 tablespoons mayo, 2 tablespoons sour cream, 1 tablespoon chopped fresh dill and ½ cup shredded Dill Havarti. Fill the egg whites and garnish with more fresh dill for a creamy and herbaceous variation.
Spicy Sriracha Deviled Eggs
Mash the yolks with 3 tablespoons mayo, 1 tablespoon chopped pickled jalapeños, 1 tablespoon sriracha and ½ cup shredded Sriracha Gouda. Fill the egg whites and top with a dash of sriracha for an adventurous and spicy kick!
Tip: You can make a fun Sriracha Gouda cheese crisp to top your Spicy Deviled Eggs by placing small circles of grated cheese on a parchment-lined baking sheet. Bake at 400˚F for 10-15 minutes or until crispy.
Whether you consider yourself a cheese expert or are just beginning your cheese education, the number of varieties, styles, techniques and terms can be overwhelming! We’re breaking down some of the most common cheese jargon, terminology and buzz to help you feel like a cheese master.
Affinage – The art of finishing cheese as it ages to bring it to maturity; the process helps influence the flavor, texture and body of the cheese. This is typically done in a cellar or cave.
Brine – A salt and water solution that is used to wash some cheese varieties during the final steps in the cheesemaking process. The brine serves several purposes – it stops the bacteria to ensure the cheese cures properly, it can help add flavor, and the brine pulls moisture from the surface of the cheese allowing a rind to begin to form.
Buttery – A term used to describe the flavor of certain cheeses that are either high in fat or have a slightly sweet flavor and creamy texture (for example, Roth Havarti).
Casein – The key protein in milk that coagulates during the cheesemaking process with the addition of rennet.
Earthy – A term used to describe the flavor of cheese varieties with rustic, grassy flavors and aromas (for example, Roth’s Private Reserve).
Hand-Rubbed – The process of rubbing the exterior of a cheese with spices or other seasonings to create a flavorful rind (for example: Roth GranQueso®).
Mouthfeel – The physical sensations caused by cheese (or any food!) in the mouth. This sensory attribute helps determine the overall flavor of cheese.
Piquant – A term used to describe the pleasantly sharp or spicy flavors of cheese (for example, Roth Buttermilk Blue®).
Rennet – An enzyme added to help coagulate milk during the cheesemaking process.
Rind – The outer surface on a cheese that helps create a seal and lock in moisture during the aging process.
Smear Ripened – A type of washed rind cheese that is also smeared with a bacteria solution to encourage uniform growth of the desired bacteria as the cheese ages.
Whey – The liquid in milk that separates from the curds during the cheesemaking process.
Washed Rind – A process of ripening in which the rind of the cheese is washed with whey, brine or other liquid (such as wine or beer) to add flavor to the cheese and produce a firm rind.
If there’s anything better than cheese and Girl Scout Cookies, it’s putting the two together. Trust us on this one. We’re really never more excited about a food other than cheese until it’s Girl Scout Cookie time, so naturally, we wanted to see how many sweet and salty combinations we could make.
Luckily, many of our team members here at Roth Cheese have kids who are actively selling cookies, so we bought one of each box and got to work. Below is actual behind the scenes footage of our pairing session, which clearly took the place of lunchtime.
We tried multiple pairings, starting with our mildest cheeses and cookies first, like Havarti and Shortbread, then working up to more hard-hitting flavors like Buttermilk Blue®, Sriracha Gouda, and Thin Mints®. The best flavor combinations happened when neither the cheese or cookies over-powered one or the other. In fact, they made each other better (yes, it’s possible!).
Here are our favorite pairings:
Roth Havarti & Shortbread If you enjoy English tea time, you’ll love this combination. The mild creaminess of Havarti doesn’t over-power the delicate flavor of Shortbread, and the cookie brings out the sweetness in the cheese.
Roth GranQueso® & Caramel deLites®
If there’s one thing that goes well with sweet GranQueso® it’s caramel, so this pair was a no-brainer. The surprise is how well the coconut played with the flavors so nicely. This cheese is hand-rubbed with a cinnamon and paprika blend, giving it a sweetness that’s really brought out by the Caramel deLites. (We couldn’t stop eating this one!)
Roth Grand Cru® & Peanut Butter Patties®
Peanut butter really isn’t the first thing you think to eat with cheese. However, our Grand Cru® is carefully crafted and aged to bring out deep, nutty flavors in the cheese that truly compliment this childhood favorite.
Roth Gouda & Lemonades™
This pair is our wild card. If you thought peanut butter couldn’t pair with cheese, you’ll really be skeptical of lemon. We were too, but, somehow this actually works. Lemonades are shortbread cookies topped with thin layer of lemon icing, so it has just a hint of tang, making it easy to enjoy with milk and sweet Gouda cheese.
When you pair Girl Scout Cookies with your cheese, it’s only fitting to ask a Girl Scout to help us with these family favorites. So, we bribed Celeste, a Girl Scout in Wisconsin, with extra cheese and her very own cheese badge to help us share the cookie and cheese love.
It’s National Drink Wine Day, so we’re celebrating the only way we know how – with our favorite wine and cheese pairings. Armed with just a little knowledge and curiosity, you can learn how to pair wine and cheese at home. Here are some of our favorite duos:
Alpine-style cheese & Riesling Grand Cru® washed-rind Alpine-style cheese is complex, yet crowd-pleasing. Careful crafting brings out light floral notes, nutty undertones, a hint of fruitiness and a mellow finish. It pairs perfectly with sweet and dry white wines like Riesling.
Prairie Sunset® & Lambrusco
Often described as a “cheddar-gouda” blend, Prairie Sunset is made with the heart of the midwest and aged for 4+ months in our cellars in Monroe, Wisconsin. It’s mild and approachable flavor profile makes is the perfect cheese to complement a bubbly and fruity Lambrusco.
Havarti & Pinot Noir Havarti isn’t the first cheese you think of to pair with red wine, but the creamy texture makes it a perfect accompaniment. Havarti loves a good red wine like Pinot Noir and Merlot, and can even stand up to the high alcohol of a Red Zinfandel. White wine lovers will enjoy it equally well with a Sauvignon Blanc or a buttery Chardonnay to complement its buttery flavor.
Blue cheese & Cabernet Sauvignon Blue cheese needs a big, bold wine to stand up to. A Cabernet Sauvignon definitely does the trick, but opt for one more fruity than dry. Since blue cheeses develop pungency from the mold in their veins, you do want to find a sweeter Cabernet Sauvignon to beautifully balance the saltiness.
Cheese is easy to love, but tricky to master, so we’re always on the hunt for great cheese tips. How much should you grate? When do you wrap it in plastic? What do you serve at a party? We’ve gathered questions from cheese lovers throughout the years and put together this handy list of expert cheese tips to help you buy, store, and use your favorite food to it’s fullest potential.
COOKING
4-6 ounces of cheese = 1 cup, shredded
For the perfect melt, GRATE your cheese before making a grilled cheese sandwich
When cooking, add your cheese last to preserve flavor
SERVING
Limit your cheeses to no more than 3-5 different varieties on a cheese board. Too many can get expensive and overwhelming.
Do NOT, we repeat, DO NOT serve cheese right out of the refrigerator. Cheese is the best taste and texture at room temperature, so make your cheese board ahead of time and let it sit on the counter for a bit.
BUT, cold cheese is easier to cut than warm cheese. So, prep, then bring to room temperature.
Hard cheeses should not be sliced, but rather broken into small pieces. Use a short knife with a triangular blade.
How much cheese should you serve at a party? If serving the cheese hors-d’oeuvre, plan on 1 to 2 ounces of each cheese per person.
STORING
What should you wrap your cheese with? The answer: it depends on the cheese! Cheese ages and perfects by air exposure, so each cheese needs different exposure to air to stay tasting it’s best once it’s at your house, too.
Blue cheese: plastic wrap
Hard aged cheeses (like Grand Cru): parchment or wax paper
Valentine’s Day is right around the corner, and there’s no better way to celebrate than with a simple cheeseboard to share with your special someone, girlfriends or to bring all the ones you love together. To celebrate, use the colors of cheese and accompaniments to put a Valentine’s Day twist on a cheese spread anyone will love.
We made a sweet & salty cheeseboard perfect for the occasion. Here’s how:
Step 1: Start with picking your cheese. The cheese on your board is the main attraction, so pick out your favorites according to aesthetics and taste. For this board we loved: Sriracha Gouda (that red rind!!), GranQueso®, Prairie Sunset®, Horseradish Havarti, Grand Cru® Reserve, and Buttermilk Blue®. This blue cheese is exceptionally rich and perfect for balancing out all the chocolate you’ll be putting on this board, but we’ll talk about that in a minute!
Step 2: Add fruits and vegetables. Pick out accompaniments that balance the board in color and taste. You may want to lean toward the color red for this holiday! Some ideas: Strawberries, raspberries, and pomegranate seeds. Things like pickles and olives add another salty component, too. This is also a good time to throw in some nuts, like cashews, and dipping accompaniments like the hummus and sundried tomato tapenade we used here.
Step 3: Add a base. The last step of creating a cheeseboard is piling on your meats, crackers, and other bases to fill in the remainder of the board (and bellies). We chose whole grain crackers and artisan salami (often found at your local cheese shop).
Step 4: Include chocolate. A time like Valentine’s Days calls for one more step… chocolate! What’s Valentine’s Day without it, right? Sea salt caramels and dark chocolate pair well with pretty much any type of cheese. Don’t hesitate, here. The more chocolate, the better!
As much as we like to plan out the things we do in life, packing lunch at home is often falling at the bottom of our priorities. Eating out for lunch all the time can be bad for your diet and your wallet, so we put together easy lunch packing ideas to get you through the week. .
Here are 10 useful tips for making your own lunches:
Plan out your meals. Planning out your meals ahead of time makes preparing and packing easier. Make your favorite lunch must-haves a part of your weekly grocery list.
Use reusable containers. Using reusable containers makes packing easier and more fun. Plus, they are better for the environment than disposable bags and containers.
Make in bulk. In other words, meal prep your lunches. You will be able to save time assembling lunch items all at once versus daily.
Pack easy to grab snacks and sides. If you are in a hurry in the morning and aren’t always the best about making your lunch ahead of time, simple, grab-and-go snacks are perfect to throw in your lunch box.
Don’t be afraid to use last night’s leftovers. When packing up leftovers for the night in containers, start packing your lunch. There’s no need to waste time transferring food from your left-over containers to your lunch containers!
Store non-perishables in your desk. Consider stocking up on your favorite non-perishable lunch items in an office drawer or kitchen area if you have one. This makes it easy to quickly add onto your lunch or grab a quick snack throughout the day.
Use your office’s fridge. If you have a shared office fridge, consider leaving items you use almost daily for your lunch. These could be your favorite food condiments or beverages.
Organize a work lunch-in day. Packing your own lunch every day can get redundant. Organize with co-workers to have a lunch-in day where everyone signs up to bring something. This would be the perfect time to show off your new favorite recipe!
Expand your horizons with new lunch ideas and recipes. Switching up your lunches and trying out new recipes is perfect to keep packing your own lunches fresh, and exciting. Plus, you may find your new favorite recipe this way!
Keep your lunch in a spot you will be sure to see in the AM. One of the hardest things about packing your lunch is remembering to bring it! This can be frustrating, but if you leave your lunch by your keys, or leave yourself a note in the AM, you will be sure to remember it.
These are just a few tips to help keep you motivated to pack your own lunch. You don’t have to pack your lunch every day, but even cutting down how often you eat out or order in on a weekly basis is a great start!
For new recipe ideas and inspiration, check out our recipes.
Once you’ve sliced your cheese and selected your accompaniments, its time to start arranging your board. Here are five tips to keep in mind when building your holiday cheese board:
1. Start with the cheese
The cheese is the most important part of your board so begin by arranging it first. Make sure to leave plenty of space between each cheese to avoid confusion during tasting.
2. Give it shape
Draw attention to each cheese by arranging slices in varying shapes. Cheesemonger Mackenzie Aivazis, from Urban Radish in Los Angeles, recommends placing a small glass upside down on the cheeseboard and then decorating around it with cheese slices. Once the glass is removed, you’re left with an eye-catching design.
3. Add accompaniments
Use accompaniments to fill in the space between each cheese and add depth and texture to the board. Begin by adding items according to the amount of space they take up – biggest to smallest.
4. Contrast colors
Make the board pop by placing contrasting colored cheeses and accompaniments next to one other.
5. Inspire pairings
Subtly convey which cheeses and accompaniments should be enjoyed together by strategically placing them next to one another on the cheese board. This will encourage guests to form pairings they may not have considered on their own.
Click here for more inspiration, tips, and tricks for building a holiday cheese board like a pro!
Make holiday entertaining easy with these four seasonal cheese & cocktail pairings.
Grand Cru® Surchoix & Wisconsin Brandy Old Fashioned World Champion Grand Cru® Surchoix is cellar-aged for more than 9 months to develop a deep, complex flavor. It’s like it’s made to stand up to Wisconsin’s favorite holiday cocktail – the traditional Wisconsin-styleBrandy Old Fashioned. The hints of cherry and orange in this cocktail bring out the full-bodied nuttiness of the cheese – a match made in Wisconsin. Also, try our Grand Cru® Original or Grand Cru® Reserve.
GranQueso® & Eggnog American-Original GranQueso® is hand-rubbed with a rich spice blend of cinnamon and paprika for a sweet, nutty brown butter flavor. The milky cinnamon flavor of homemade Eggnog brings out this unique cheeses’ sweet flavors. Also, try our creamy Havarti! New to homemade Eggnog? Here’s our favorite recipe.
Buttermilk Blue® & Gin (On the Rocks) Buttermilk Blue® is crafted with local, Wisconsin milk and cellar-aged for 2+ months for the creamiest taste and texture you can find. This earthy, tangy blue is mellow enough to love, yet bold enough to stand up to your favorite gin. The pairing is simple, yet sophisticated, and always amazing.
Sriracha Gouda & Classic Margarita with Muddled Yellow Bell Pepper There are a million reasons to buy Sriracha Gouda, but our favorite is to pair with tequila. The spicy kick of Sriracha is balanced by the coolness of the lime in your favorite margarita. This trendy holiday version also has muddled yellow bell pepper for added coolness and sweet flavor notes to balance the hot kick of the cheese. Also try our 3 Chile Pepper Gouda or Jalapeno Havarti!
From rounds to wedges and blocks, different types of cheese come in different shapes and sizes and can be cut using a variety of cheese tools. To make it easy, we’ve put together a simple guide with tips and tricks for cutting cheese like a pro.
1. Pick Your Tool
The texture of the cheeses you’ve chosen will help determine the type of tool required for slicing. We recommend having the following tools on hand to fit a variety of styles of cheese:
Chef’s Knife – A strong sturdy blade is ideal for cutting through hard cheeses like Roth® Grand Cru®.
Serrated Knife – A serrated knife makes it easy to slice semi-soft cheeses like Roth® Havarti.
Wire Cutter – Soft and crumbly cheeses like Roth® Buttermilk Blue® stick to a knife so a wire cutter is recommended to help make a clean cut.
2. Determine Your Shape
Varying shapes like tiles and triangles will create striking patterns when building a holiday cheese board. Let the natural shape of the cheese be your guide when determining the best shape to cut it into.
Semi-Soft Block – Roth® Havarti is one of many semi-soft cheeses made in blocks so it can easily be cut into tiles or cubes.
Hard Wedge – Hard wedge-shaped cheeses like Roth® Grand Cru® should be sliced into smaller wedges or triangles.
Soft – Soft cheeses like Roth® Buttermilk Blue® can either be sliced with a wire cutter or simply crumbled and placed on a cheese board in chunks.
3. Make The Cut
While cheeses can be cut well in advance of being served, different styles of cheeses are easier to cut at different temperatures.
Hard Cheeses – Hard cheeses are easier to slice at room temperature. Remove these cheeses from the fridge 30 to 60 minutes before slicing.
Soft and Semi-Soft Cheeses – Soft and semi-soft cheeses hold their shape better and are easier to slice when cold. Try putting softer cheeses in the freezer 5 to 10 minutes before getting started.
Click here for more tips and holiday cheese board inspiration!
The holidays are the best time of year to indulge with cheese pairings. And though it seems difficult, cheese pairings can be simple and fun if you stick with the basics.
The general rule for beverage & cheese pairings is to not let either overpower the other. Alpine-style cheeses like our nutty Grand Cru® go well with wine (especially whites), spicy cheeses deserve a nice beer to balance their flavor, and blues can stand up to hard liquors, like gin. It’s all about balance.
Here are some of our favorite easy cheese pairings to impress your guests this holiday season.
Alpine-style cheeses + Riesling Grand Cru® Reserve washed-rind Alpine-style cheese is complex, yet crowd-pleasing. Careful crafting brings out light floral notes, nutty undertones, a hint of fruitiness and a mellow finish. It pairs perfectly with sweet and dry white wines like Riesling.
Blue Cheese + Gin and Tonic Buttermilk Blue® is crafted with local, Wisconsin milk and cellar-aged for 2+ months for the creamiest taste and texture you can find. This earthy, tangy blue is mellow enough to love, yet bold enough to stand up to your favorite gin. The pairing is simple, yet sophisticated, and always amazing.
It’s one of the most magical times of the year. Leaves are changing, excitement for the holidays is brewing, and comfort food is back in your kitchen. One of the easiest ways to showcase (and taste!) all the delicious flavors of fall is with a harvest cheeseboard, perfect for your Thanksgiving table. Here’s how to make your own at home.
Step 1: Choose your cheese. Look for a variety of aged cheeses, which were historically made to survive the long winters. Great choices are Aged Gouda, alpine-style cheeses (like our Grand Cru®), earthy Blues and spicy varieties (like Sriracha Gouda) to keep guests warm.
We also always get asked… how do I cut the cheeses for my cheeseboard? This is easy — follow the shape of the cheese. If you have a wedge, cut your pieces into long triangles.
When you’re cutting a block of cheese, like Havarti, you’ll cut it into rectangles.
And always just serve blue cheese with the entire wedge on your cheeseboard. Your guests can break off what they’d like.
Step 2: Add accompaniments. For fall, we love to bring in some unique nuts, jams and other accompaniments that you wouldn’t eat any other time of the year. Add a bowl of pumpkin seeds, some cranberry jam, winter wheat crackers and cured meats. Adding apples and mini pumpkins to decorate is also a nice seasonal touch.
Step 3: Pair with drinks. Never, we repeat, never, forget this part! If you’re serving drinks, think about how they pair with the cheeses you have, so the flavors go well together for guests enjoying both. Spicy cheeses deserve a nice beer to balance their flavor, blues can stand up to liquor like gin and alpine-style cheeses go really well with white wine.
October is full of things we can’t resist, like pumpkin spice, Halloween candy, and October-inspired craft beer. Now also on our list: CHEESE. Making a cheeseboard for Halloween parties, gatherings or dinner during your trick-or-treat duties is simple and fun. Just gather some cheeses, your favorite candy and try some new flavor pairings.
The Cheese
This cheeseboard features all of our favorite Halloween-inspired Roth cheeses, from Moody Blue to orange-hued Prairie Sunset, spicy Sriracha Gouda and Vintage Van Gogh® Gouda with a dark rind.
The Candy
Whether you use mini candy bars, candy corn, or opt for fancier accompaniments, you really can’t go wrong pairing cheese and sweets. Here’s what we loved:
We’ve expanded into the organic market with our new line of Roth Organic specialty cheese.
Roth Organic Grand Cru, Roth Organic Van Gogh® Gouda, Roth Organic Havarti and Roth Organic Sharp Cheddar are now available in the specialty cheese case. Each style of Roth Organic cheese is made with milk produced by organic dairy farming practices, resulting in a collection of cheeses that are naturally gluten-free, rBST-free, Non-GMO and vegetarian friendly.
Our flagship cheese, Grand Cru® Original, is available as part of the Roth Organic line in 18 lb. wheels and 6 oz. retail cuts. This award-winning Alpine-style cheese is made from a combination of the finest organic milk and Swiss traditions, handcrafted in traditional copper vats and aged for a minimum of four months. Roth® Organic Grand Cru® Reserve, aged two to four months longer than the original, is also available. Most recently, Roth® Organic Grand Cru® Reserve took home first place in the Washed Rind Cheese category at the 2017 American Cheese Society competition.
Roth Organic Van Gogh® Gouda, available in 10 lb. wheels and 8 oz. retail cuts, is a quintessential Dutch cheese with a straw-yellow body, mellow flavor and mild sweetness. Perfect for everyday cooking, this cheese is also great for shredding over stews or making macaroni and cheese.
Roth Organic Havarti, available in 9 lb. loaves and 8 oz. retail cuts, and Roth Organic Sharp Cheddar, available in 1 lb. blocks and 8 oz. retail cuts, round out the line. Roth Organic Havarti is a versatile cheese with a mild and buttery flavor, perfect for cooking and melting, while Roth Organic Sharp Cheddar is aged for a minimum of six months which gives it a rich and tangy flavor.
The new Roth Organics collection is currently available at select retailers nationwide.
Looking for an easy appetizer or new twist on your plain ol’ cheeseboard? Top a radish slice with a square slice of Roth Havarti cheese, then sprinkle the top with coarse sea salt. Try many Havarti flavors like Dill (pictured), Jalapeño or Original.
What you’ll need: 1 package (6 or 8 ounce) Roth Havarti cheese
1 bunch fresh radishes
Coarse sea salt, for topping
How to do it 1. Slice radishes into disks
2. Slice Havarti into strips, then cut into squares
3. Top radish slices with Havarti slices and sprinkle with sea salt. Or, place Havarti squares and radishes on a cheeseboard for quests to assemble their own pairings.
Summer is one of the best times of year to make a cheeseboard. Fresh fruits and vegetables are plentiful, backyard BBQs are frequent and we need more things to pair with the extra wine consumed on our patios. When you want to put together a cheeseboard for guests, sometimes getting starting is the hardest part.
Start with choosing your cheeses. Limit your selection to no more than five, too many can get overwhelming. Start with mild soft cheeses and work your way to spicy or blue cheeses. Here, we used Roth Dill Havarti, Prairie Sunset, Vintage Van Gogh Gouda and 3 Chile Pepper Gouda.
Next, choose some fresh fruits and veggies with the cheeses you selected. For this board, we loved:
To finish off your accompaniments, add nuts, jams and local meats like prosciutto and salami. Here, we even added some spicy honey mustard to top crackers with gouda and prosciutto. Be adventurous and creative with sweet, salty and spicy flavors, as well as a variety of different colors. You really can’t go wrong when you’re using such great products.
Here are a few more tips for the best cheeseboard:
1. Do not overcrowd the board, sometimes less can be more.
2. If serving the cheese as a hors d’oeuvre, plan on 1 to 2 ounces of each cheese per person.
3. Cheese is best served anywhere from 67 to 70 degrees Fahrenheit, so leave it out for about an hour before guests arrive.
4. Serve crusty bread or crackers on the side if you don’t have enough room on the board.
5. Don’t stress about having a fancy cheeseboard. Use cutting boards or even wax paper over a baking sheet (a great way to make a portable cheeseboard!).
It’s finally summer and all we want is for entertaining to be easy. Laying on the patio with a cocktail should definitely replace endless hours in the kitchen. Enter: cheese. Cheese is the perfect way to impress guests when you need a quick appetizer. It’s versatile, flavorful and pairs with so many fresh, summer ingredients.
Here are four easy ways to turn a wedge of cheese into an easy summer bite:
Havarti + Radish: Top a radish slice with a square slice of Roth Havarti cheese, then sprinkle the top with coarse sea salt. Try many Havarti flavors like dill, jalapeno or original.
3 Chile Pepper Gouda + Mango: Top slices of Roth 3 Chile Pepper Gouda with a slice of mango. Drizzle with honey for a hot/sweet kick that’s perfect for summer nights.
Buffalo Blue “Deviled” Eggs: Skip the extra kitchen appliances and cheat your way to great “deviled” eggs by just cutting hard boiled eggs in half, then topping with Roth Buttermilk Blue® cheese and a dash of your favorite hot sauce.
Dill Havarti + Ham: Top slices of Roth Dill Havarti with pieces of black forest deli ham for a perfect lunch by the pool.
It’s finally Spring! Whether you’re making a cheese board for a party, a shower, or just because, you might as well make it as lovely, tasty, and seasonal as possible. Here’s our latest inspiration:
STEP 1: Choose your cheese
We recommend starting with a creamy, flavored Havarti. Roth Horseradish Havarti has just enough kick without overpowering your palate. Plus, it pairs especially well with seasonal ham.
Next, add a nice, nutty alpine-style cheese. Alpine-style cheeses, like Roth Grand Cru, have a rich, complex flavor and appeals to just about any party-goer. Plus, it pairs beautifully with nuts, fruits, and ham—which makes it a perfect partner for this spring board.
Add a pop of color with a mild cheddar or American Original cheese. Roth Prairie Sunset is a perfect choice for spring. It is slightly sweet with a hint of butterscotch, and so approachable that it tastes great in just about any combination.
Step 2: Pair with Accompaniments
Have fun adding color to your cheese board with seasonal vegetables, fruit, and nuts. Here are some ideas:
Marcona almonds: These simple salted, slightly oily almonds provide a great crunch between bites.
Pickled spring onions: You can make these a few days in advance in the fridge by putting trimmed spring onions into a simple brine—a quick search for pickled spring onions or scallions will turn up dozens of tasty options.
Grapes: Pick your favorite variety—we love the color of red grapes against the color of the Prairie Sunset.
Rhubarb jam: Nothing says spring like rhubarb!
Beauty heart radishes: Peppery-sweet and oh-so-pretty, these radishes may look boring from the outside, but when you slice them, they’re show-stoppers. Great on a sliced baguette with ham and your choice of cheese.
Candied Meyer Lemon: Meyer lemons have a distinctive taste—less sour than regular lemons, with a slightly floral aroma. If you can’t find them candied, you can make your own! Martha Stewart’s version calls for simmering sliced lemons in a simple syrup for 30 minutes, letting them cool, then laying them out on a rack.
Step 3: Add a Base
Bulk up your cheese board with meats, crackers and bread. For spring, we love:
Country ham: Salty country ham is a great choice for a cheese board, but an unctuous liver pâté would be lovely, too.
Whole wheat crackers and sliced baguette: These serve as the perfect base for stacking up adventurous cheese board combos.
MONROE, Wisconsin — Emmi Roth officially produces the best alpine-style cheese made in the United States. The company’s Roth brand of signature alpine-style cheeses took home all three awards in the Smear Ripened Hard Cheese category at the 2017 United States Championship Cheese Contest on Thursday, March 9 in Green Bay, Wisconsin.
The award for Best of Class in the category went to Roth Grand Cru® Reserve with a score of 99.35, Second Place to Roth’s Private Reserve with a score of 99.30 and Third Place to Roth Grand Cru® Original with a score of 99.20. Each of the cheeses are handcrafted using copper vats in Monroe, Wisconsin, and aged for different lengths of time on spruce boards in their on-site cellar.
The judging kicked off Tuesday, March 7 with a record 2,303 entries from 33 states across the country. Forty-eight judges evaluated cheese in 101 categories, with the most coming from Wisconsin.
“We’ve been making alpine-style cheeses in the United States for many, many years, and to have an achievement at this level is the greatest honor,” said Tim Omer, President and Managing Director for Emmi Roth.
Emmi Roth’s flagship line of Grand Cru® washed – rind Alpine – style cheeses includes Grand Cru® Original, Grand Cru® Reserve and Grand Cru® Surchoix. Original is aged 4-6 months, Reserve 6-9 and Surchoix a minimum of 9 months to create a firm texture and complex flavors of caramel, fruit and mushroom. The most aged cheese in the line, Roth Grand Cru® Surchoix, is the current World Champion from the 2016 World Cheese Championship held last March.
“Our entire line of Grand Cru® is currently best in class,” said Omer. “To produce a product of the standard at every age is a testament to the skill of our cheesemakers and cellarmasters.”
Grand Cru® is available at most large grocery retailers and specialty cheese shops across the country.
“When Roth Grand Cru® Surchoix won the World Championship last year, it was produced in smaller qualities and difficult to find,” said Omer. “Now, you can buy Grand Cru® at any age and know that it’s award-winning cheese.”
Roth’s Private Reserve, this year’s second place winner, is also an alpine-style cheese, but made using raw milk and cellar-aged for at least 6 months. Its flavor starts with a medium tanginess, then becomes sweet with honey and butterscotch notes
At the World Championship Cheese Contest this year, the company also took home Best of Class for their Roth Havarti with a score of 99.15 and a third place award in the Blue Veined Cheeses category for its Roth Buttermilk Blue with a score of 98.45.
Media Contact: Abby Despins, 608-293-1003, abby.despins@emmirothusa.com
About Emmi Roth: Emmi Roth, a subsidiary of Switzerland-based Emmi Group, is a leading producer of specialty cheeses. Our expansive portfolio displays a unique marriage of cheeses from two different worlds with very similar traditions and local values – from handcrafted award-winning Roth cheeses from Wisconsin to Emmi’s full range of traditional varieties imported from Switzerland. Wisconsin brands include Roth and Kindred Creamery. Artisan cheeses imported from Switzerland feature Emmi, Kaltbach, Der Scharfe Maxx, and more. Learn more at emmirothusa.com.
There are plenty of ways to celebrate Valentine’s Day. Of course, our favorite is with cheese—that’s why we put together this little Valentine’s Day Cheese board for two.
To keep it light enough for two, we only used two cheeses: Roth Buttermilk Blue® and Roth Original Havarti.
Buttermilk Blue® is an exceptionally creamy blue cheese that traditionally pairs well with figs, pears, dates and dark chocolate.
Havarti is a crowd-pleasing, buttery cheese that pairs well with, well … just about everything.
For this cheese board, we dipped strawberries in dark chocolate—rich and sweet berries pair with either cheese. Honey, too, pairs well with both cheeses on water crackers, and the crunchy candied nuts make a perfect nibble.
The final touch on this board: Smoked oysters. Great with Havarti, and of course oysters are also a purported aphrodisiac.
And finally, of course, we chose a sparkling rosé to pair with our board. Make sure to look for a dry—or brut—version, as a sweeter wine doesn’t play well with the earthier flavors in this cozy cheese board.
MONROE, Wis. —Emmi Roth USA, a leading provider of specialty cheese, is making a big impact in the specialty cheese case with its new line of Roth Organics. The innovative collection of four new cheeses features many award-winning Roth favorites now made using fresh, certified organic milk from local dairy farms.
The organic line features Roth’s flagship Grand Cru® Original now available in organic, as well as Organic Van Gogh® Gouda, Organic Havarti and Organic Sharp Cheddar. Each variety is also naturally gluten-free, Non GMO, rBST-free and vegetarian friendly.
Roth Organic Grand Cru® Original – available in 18 lbs wheels and 6 oz retail cuts – is an award-winning Alpine-style cheese made from a combination of the finest organic milk and Swiss traditions. The smear-ripened cheese is crafted in authentic copper vats and cured by Roth cellar masters for a minimum of four months in order to achieve a complex and full-bodied flavor unlike any other.
Roth Organic Van Gogh® Gouda – available in 10 lb wheels and 8 oz retail cuts – features Roth’s signature Van Gogh® Gouda, a quintessential Dutch cheese with a straw-yellow body and mellow and mild sweetness.
Roth Organic Havarti – available in 9 lb loafs and 8 oz retail cuts – is a versatile cheese with a mild and buttery flavor, perfect for cooking and melting.
Roth Organic Sharp Cheddar – available in 1lb blocks and 8 oz retail cuts – is crafted from the freshest Organic milk and aged for a minimum of 6 months to develop a classic, rich and tangy flavor.
“There is a strong demand for organic products that has grown significantly over the past few years,” says Tim Omer, President and Managing Director at Emmi Roth USA. “We are fortunate to live in a part of the world where fresh, organic milk is available in our backyard. The farmers we work with follow certified organic dairy farming standards.”
Cows milked on organic dairy farms are not treated with bovine growth hormones, are not given antibiotics while in a herd, are fed grass and feed that has not been treated with pesticides or grown from genetically modified seeds, and always have access to pasture.
The new Roth Organics line was introduced at the Winter Fancy Food Show January 21-23 in San Francisco. Roth Organic Grand Cru® Original can be found at select Whole Foods Markets. The entire line is now available to retailers nationwide and will be rolling out in specialty shops and grocery stores throughout 2017.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Switzerland-based Emmi Group, is a leading producer of specialty cheeses. Our expansive portfolio displays a unique marriage of cheeses from two different worlds with very similar traditions and local values – from handcrafted award-winning Roth cheeses from Wisconsin to Emmi’s full range of traditional varieties imported from Switzerland. Wisconsin brands include Roth and Kindred Creamery. Artisan cheeses imported from Switzerland feature Emmi, Kaltbach, Der Scharfe Maxx, and more. Learn more at emmirothusa.com.
About Roth®
Roth cheese is made using the freshest, local Wisconsin milk. We make traditional cheeses that stem from our Swiss heritage, like Grand Cru® and new, innovative Wisconsin originals such as Roth Prairie Sunset and Roth GranQueso®, and everyday favorites like Buttermilk Blue®, Havarti and Gouda. We have earned top awards for our cheese from national and international competitions, including the title of World Champion from the 2016 World Championship Cheese Contest for Roth Grand Cru® Surchoix. Learn more at rothcheese.com.
MONROE, Wis. —Emmi Roth USA, a leading provider of specialty cheese, is giving gouda a fiery kick with their new Roth Sriracha Gouda. The innovative new cheese merges the mellow and mild flavor of Roth’s Dutch-style Gouda with spicy, tangy-sweet and savory Sriracha spices.
Sriracha Gouda is made with fresh milk from local Wisconsin dairy farms and cured for at least 30 days in Roth’s aging cellars in Monroe, Wisconsin. Before the curing process, Sriracha Gouda wheels are speckled with red pepper flakes and hand painted. Cheese buyers and consumers will recognize this new addition to the specialty cheese case by its striking bright red hue and chili-flecked rind.
“The bold flavor trend has been alive and well for the past few years and it’s not going away anytime soon,” says Marc Druart, head cheesemaker and Director of Research and Development at Emmi Roth USA. “We were able to infuse our signature Van Gogh Gouda with a Sriracha spice mix that’s bold enough to make an impact, but the heat mellows quickly and doesn’t overpower the creamy, buttery young Gouda flavors. It’s a perfect balance of flavor and a beautiful presentation, and customers and consumers are taking notice.”
Sriracha Gouda’s sweet and spicy flavor pairs well with apple and berry ciders, rose and Sauvignon Blanc, Pale Ales and IPA’s. It’s also perfect for topping chili, tomato soup, tacos, nachos and more.
Roth Sriracha Gouda was introduced at the Summer Fancy Food Show in June 2-16 in New York. The product is available at retailers nationwide and will continue to become more available at specialty shops and grocery stores throughout 2017.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Switzerland-based Emmi Group, is a leading producer of specialty cheeses. Our expansive portfolio displays a unique marriage of cheeses from two different worlds with very similar traditions and local values – from handcrafted award-winning Roth cheeses from Wisconsin to Emmi’s full range of traditional varieties imported from Switzerland. Wisconsin brands include Roth and Kindred Creamery. Artisan cheeses imported from Switzerland feature Emmi, Kaltbach, Der Scharfe Maxx, and more. Learn more at emmirothusa.com.
About Roth®
Roth cheese is made using the freshest, local Wisconsin milk. We make traditional cheeses that stem from our Swiss heritage, like Grand Cru and new, innovative Wisconsin originals such as Roth Prairie Sunset and Roth GranQueso®, and everyday favorites like Buttermilk Blue®, Havarti and Gouda. We have earned top awards for our cheese from national and international competitions, including the title of World Champion from the 2016 World Championship Cheese Contest for Roth Grand Cru® Surchoix. Learn more at rothcheese.com.
Press Contact
Abby Despins, Senior Public Relations Manager, 608-293-1003, abby.despins@emmirothusa.com
FOR IMMEDIATE RELEASE
Date: August 3, 2015
Contact: Kirsten Jaeckle
608.845.5796 Ext. 115
MADISON, Wis. – Emmi Roth USA won big last week at the 2015 American Cheese Society Competition in Providence, R.I., when its Roth’s Private Reserve was named runner-up to the Best of Show, capping off a total of five awards for Roth cheeses at the contest.
Roth’s Private Reserve was also awarded first place in the American Originals, Original Recipe – Made from Cow’s Milk category. Inspired by traditional Alpine-style cheeses, this distinctive cheese is crafted from the freshest raw milk from family farms and is carefully cured on wooden boards for a minimum of six months by Roth cellar masters. Roth’s Private Reserve has a robust, earthy flavor with a nuanced sweet and nutty finish that captures the character of the Southern Wisconsin terroir. This marks the second time this cheese has taken home top honors at the American Cheese Society Competition – it was named second runner-up in the Best of Show in 2007.
Roth GranQueso® Reserve took first place in the Hispanic & Portuguese Style Cheeses, Ripened, Aged Over 90 Days – All Milks category, continuing Emmi Roth USA’s tradition of success with this style of cheese. GranQueso® Reserve, which is carefully cured for more than 15 months, has a dense texture and sweet flavors of candied pineapple and brown butter. Additionally, Roth GranQueso® Original, inspired by the cheeses of Spain, received second place in the same category. GranQueso® Original is cellar-aged for six to eight months to create a distinctive bite and sweet finish with hints of citrus, spice and hazelnut. This win is the 12th consecutive award for this cheese in the category.
Taking third place in the Washed Rind Cheeses, Cow’s Milk, Open Category, the flagship Roth Grand Cru® Surchoix is an Alpine-style cheese; only a few wheels of Grand Cru® meet the stringent requirements of Roth’s cellarmasters to become Surchoix. Grand Cru® Surchoix is aged a minimum of nine months to develop its distinctive earthy and nutty flavors. “We are thrilled to once again receive top awards for our signature cheeses at the American Cheese Society’s annual contest,” said Linda Duwve,Vice President of Sales and Marketing for Emmi Roth USA. “Our entire team works tirelessly to ensure that we are crafting and curing the very best cheeses, and we are honored to be able to share the stage with some of the very best cheeses in North America. Our congratulations go out to all of the cheesemakers that participated in this year’s competition.”
This year, 267 companies entered 1,779 different products in the competition. A full list of award winners is available online.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Switzerland based Emmi Group, is a leading provider of specialty cheeses. The expansive portfolio includes award-winning cheeses from the United States, Switzerland and Europe, each crafted with pride from the freshest local milk. Key cheese brands include Kaltbach™ Cave-aged, Roth Grand Cru® and Buttermilk Blue®, Best of Class winner at the 2014 World Championship Cheese Contest. Tradition and innovation balance perfectly to deliver distinctive offerings of the highest quality to the retail and foodservice trades.
MADISON, Wis. — The stage was set Wednesday night at the sold out Cheese Champion reception at the Monona Terrace in Madison, Wis., as the 16 finalists of the World Championship Cheese Contest awaited the announcement of the top cheese in the world. Among the display sat Roth® Grand Cru® Surchoix and with an eruption of cheers it was named the 2016 World Champion.
This marked the first time since 1988 that a cheese made in the U.S. has won the World Championship Cheese Contest. The judging portion of the contest kicked off Monday with a record 2,948 entries from 23 countries and 31 states, and Roth® Grand Cru® Surchoix earned Best of Class in the Smear Ripened Hard Cheeses category with a score of 99.8.
“This is a tremendous honor,” said Tim Omer, President and Managing Director for Emmi Roth USA. “Our cheesemakers in Monroe, Platteville and Shullsburg are producing amazing cheese and I’m thrilled they are being recognized for their achievements on this level.”
The 2016 World Cheese Champion, Roth® Grand Cru® Surchoix, is a member of Emmi Roth USA’s flagship line of Grand Cru® washed – rind Alpine – style cheeses, and is the best of the best of this line. Only a few wheels of Grand Cru® meet the stringent requirements of the company’s cheesemakers to become Surchoix. This cheese is aged a minimum of nine months to create a firm texture and complex flavors of caramel, fruit and mushroom.
“We are privileged to be included in this group of exceptional cheese producers and to earn top honors among so many entries,” said Linda Duwve, Vice President of Sales and Marketing for Emmi Roth USA. “Our Roth Grand Cru® line of cheeses is the pride and delight of this company. This award underscores the passion we have in creating an original Alpine – style cheese that reflects our terroir in Southern Wisconsin and is unmatched in the world.”
Emmi Roth USA was awarded two other medals during the standard rounds of judging at this year’s contest. Roth’s Private Reserve was given a second
award in the Smear Ripened Hard Cheese category with a score of 99.7; it is a raw milk cheese that has a robust, earthy flavor with a nuanced sweet and nutty finish that captures the character of the Southern Wisconsin terroir. Roth’s Private Reserve has a history of strong success, and was named Runner-Up to the Best of Show at the 2015 American Cheese Society Competition.
At the World Championship Cheese Contest this year, the company also took home a third place award in the Open Class: Pepper Flavored Cheeses, Medium Heat category for its Roth® 3 Chile Pepper Gouda with a score of 99.4. Crafted from fresh Wisconsin milk, Roth® Gouda is the quintessential Dutch-style cheese, and the chipotle, habanero and jalapeño peppers in the 3 Chile Pepper Gouda add south of the border flavor to a timeless standard.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Switzerland based Emmi Group, is a leading provider of specialty cheeses. The expansive portfolio includes award – winning cheeses from the United States, Switzerland and Europe, each crafted with pride from the freshest local milk. Key cheese brands include Kaltbach™ Cave-aged, Roth® Grand Cru® and Buttermilk Blue®, Best of Class winner at the 2014 World Championship Cheese Contest. Tradition and innovation balance perfectly to deliver distinctive offerings of the highest quality to the retail and foodservice trades.
FOR IMMEDIATE RELEASE
Contact: Abby Despins
Date: November 22, 2016
608.293.1003
Emmi Roth USA Honored with 14 Medals at 2016 World Cheese Awards
MONROE, Wis. — Emmi Roth USA continued its year-long winning streak at the 29th Annual World Cheese Awards in Spain, capturing 14 awards. These wins bring the total number of awards for the company’s Wisconsin-made and imported cheeses to more than 30 in 2016.
Emmi Roth USA cheesemakers took home two gold awards, six silver awards and six bronze awards. This year’s award-winning cheeses include traditional Swiss imports such as Emmi Kaltbach Gruyère and Emmi Emmentaler to Wisconsin-made American originals like Roth® Prairie Sunset.
Wisconsin-produced Roth® brand of cheeses garnered five awards, including a silver award for Roth® Prairie Sunset and Bronze for Roth® Buttermilk Blue, Roth’s Private Reserve and Original Havarti.
Emmi Roth’s import from Switzerland took home nine of the medals, including: two Gold awards for Der Scharfer Maxx and Maxx Extra, five silver awards for Kaltbach™ line of cheeses and Studer Alter Schweizer; and two bronze awards for Emmi Emmentaler from the Meikirch region and Kaltbach™ Le Gruyere from the Moudon region. Silver award-winners in the Kaltbach™ line includes the new Kaltbach™ Le Crémeux cheese planned to hit the U.S. market in early 2017.
“It is truly an honor to continue to produce cheeses recognized as the best in the world,” said Tim Omer, President and Managing Director at Emmi Roth USA. “Great cheese is a testament to our high milk standards, cheesemaking traditions, and the dedication and expertise of our cheesemakers and cellar masters around the globe.”
Hosted by the U.K.’s Guild of Fine Food, the World Cheese Awards is the world’s largest cheese event and the most respected competition of its type. This year, more than 260 judges scored more than 3,000 cheeses from 31 countries.
For additional details on Emmi Roth USA, visit http://us.emmi.com/. A full list of World Cheese Award winners is available online.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Switzerland-based Emmi Group, is a leading provider of specialty cheeses. The expansive portfolio includes award-winning cheeses from the United States, Switzerland and Europe, each crafted with pride from the freshest local milk.
FOR IMMEDIATE RELEASE August 12, 2016
Contact: Heather Engwall
heather.engwall@emmirothusa.com
608-572-2050
Emmi Roth USA wins best of show at Wisconsin State Fair
Marc Druart named Grand Master Cheesemaker
MONROE, Wis. — Emmi Roth USA continues its winning ways with a best of show win for its Roth’s Private Reserve at the Wisconsin State Fair Cheese & Butter Contest. In addition, Emmi Roth’s Marc Druart was named the contest’s Grand Master Cheesemaker.
Roth’s Private reserve, which took first place in the smear ripened category beat out 340 other cheeses in 28 classes to win best of show.
Druart, who has been with Emmi Roth USA for five years said, “Seeing our Roth’s Private Reserve be recognized as best in show at the State Fair is a source of pride for all of us at Emmi Roth. We are all passionate about making great cheese and the quality of Roth’s Private Reserve is the result of that passion.”
Roth’s Private Reserve is made in small batches with raw milk in traditional copper kettles. It is aged at least six months in Emmi Roth USA’s cellars where it is washed, brushed, flipped and cared for throughout the aging process. It has won several previous awards including a first place in its category and a 2nd place best of show at the 2015 American Cheese Society.
Pavino cheese, from Emmi Roth USA’s also won second place in the smear ripened category.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Switzerland based Emmi Group, is a leading provider of specialty cheeses. The expansive portfolio includes award-winning cheeses from the United States, Switzerland and Europe, each crafted with pride from the freshest local milk. Tradition and innovation balance perfectly to deliver distinctive offerings of the highest quality to the retail and foodservice trades.
DES MOINES, Iowa – Emmi Roth USA garnered six awards at this year’s American Cheese Society’s Competition in Des Moines, Iowa, bringing the company to 11 major awards of the year.
Roth Roasted Garlic Raclette earned a first place ribbon in the International Style with Flavor Added, All Milks Category. This cow’s milk, rBST – free cheese is cured for at least six weeks and delicately roasted garlic adds robust depth and zest to this traditional Raclette.
Taking second place in the Washed Rind Cheeses, Cow’s Milk, Open Category, was the 2016 World Cheese Champion, Roth Grand Cru® Surchoix. This cheese is a member of Emmi Roth USA’s flagship line of Grand Cru® washed – rind Alpine – style cheeses, and is the best of the best of this line. Only a few wheels of Grand Cru® meet the stringent requirements of the company’s cheesemakers to become Surchoix. This cheese is aged a minimum of nine months to create a firm texture and complex flavors of caramel, fruit and mushroom.
Roth GranQueso® Reserve took second in the Hispanic & Portuguese Style Cheeses, Ripened, Aged Over 90 Days, All Milks category, continuing Emmi Roth USA’s tradition of success with this style of cheese. GranQueso® Reserve, which is carefully cured for more than 15 months, has a dense texture and sweet flavors of candied pineapple and brown butter. Additionally, Roth GranQueso® Original, inspired by the cheeses of Spain, received third place in the same category. GranQueso® Original is cellar – aged for six to eight months to create a distinctive bite and sweet finish with hints of citrus, spice and hazelnut. This win is the 13th consecutive award for this cheese in the category.
Pavino, an American original, was awarded second place in the American Made/International Style, Cow’s Milk, Open Category. Pavino is made using rBST – free cow’s milk from local family farms and is aged for a minimum of six months in the Roth Cellars developing a natural rind. The firm texture offers a flavor balance of nutty, sweet milk with a slight earthy depth.
A second place ribbon was awarded to Roth’s Smoked Fontina in the Smoked Cheeses, Cow’s Milk, Open Category. Roth cheesemakers smoke this cheese over hickory wood to naturally infuse a smooth, smoky flavor.
This year, 260 cheesemakers entered 1,843 different products in the competition. A full list of award winners is available online.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Switzerland based Emmi Group, is a leading provider of specialty cheeses. The expansive portfolio includes award – winning cheeses from the United States, Switzerland and Europe, each crafted with pride from the freshest local milk. Tradition and innovation balance perfectly to deliver distinctive offerings of the highest quality to the retail and foodservice trades.
Shave Grand Cru over an arugula salad, simply dressed with cubes of watermelon tossed throughout.
Enjoy a fresh and fruity take on a vegetarian burger: Brush a thick slab of watermelon with olive oil, grill for about five minutes per side, and melt Grand Cru on top. Serve on buns with your usual burger fixings.
Top crostini with a twist on your typical caprese: Cubed watermelon, cubed Grand Cru, and a chiffonade of mint and chives, all tossed with olive oil and balsamic.
Cheese Plane
Parmesan Knife
The Classic Cheese Knife
Roth Havarti & Shortbread
Roth GranQueso® & Caramel deLites®
Roth Grand Cru® & Peanut Butter Patties®
Roth Gouda & Lemonades™
When you’re cutting a block of cheese, like Havarti, you’ll cut it into rectangles.
