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.
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!
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.
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!
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.
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.
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.
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.
