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.
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.
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. 🙂
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.
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!
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.
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.
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.
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!
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.
