Buttermilk Blue Stuffed Dates
Adapted from Joanne Weir, Chef/Cookbook Author
Vodka Martini with Buttermilk Blue® Stuffed Olives
Add the extraordinary taste of Roth’s Buttermilk Blue® cheese.
Chef/owner David Burke, Fromagerie, Rumson, New Jersey
Green Bean & Buttermilk Blue® Salad
Pair this green bean salad with the Salmon Burgers to make for a perfect cookout.
La Merenda Salad
A fresh salad perfect for summer days or nights.
Chef/owner Peter Sandroni, La Merenda, Milwaukee, WI
Jasper’s Rigatoni Pasta with Buttermilk Blue®
The unconventional combination of Roth Buttermilk Blue® and cantaloupe melon is deliciously harmonious in this pasta. Serve a large bowl at your next get-together and your guests will be begging for the recipe!
Chef Jasper Mirabile, Jasper’s and Marco Polo’s Italian Market, Kansas City, MO
Buffalo Chicken Sandwich
Buffalo chicken tastes better with Roth’s Buttermilk Blue®.
Chef Rhys Lewis, The American Club, Kohler, WI
Buttermilk Blue® Crostini With Mushrooms
Quick and easy crostini is always the perfect choice – especially when you’re using Roth’s Buttermilk Blue®.
Adapted from Joanne Weir, Chef/cookbook author
Buttermilk Blue®, Fig and Port Wontons
Fold wonton wrappers around Roth’s Buttermilk Blue® cheese and other ingredients for a fun side dish.
Chef Dan Fox
Endive with Buttermilk Blue®, Caramelized Onions and Fig Jam
Serve something unexpected with these stuffed endive bulbs that are bursting with flavor.
Adapted from Joanne Weir, Chef/cookbook author
Papas Loco
Having a tapas party? Serve these “crazy potatoes” as a warm appetizer, or offer them in individual ramekins as a tasty side dish. Stir in roasted chicken to make a heartier version.
Chef Jasper Mirabile, Jasper’s and Marco Polo’s Italian Market, Kansas City, MO