Steak Sandwich with Horseradish Havarti
Roth’s Horseradish Havarti makes for a delicious sandwich every time.
Chef Jeff Orr, Cocoliquot, Madison, WI
New England Crab BLT
Crab cakes and Roth’s Dill Havarti make for the perfect East Coast lunch.
Chef Tim Soufan, Not Your Average Joe’s, Boston
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
Chorizo & Smoked Gouda Sandwich
What do you get when you mix grilled chorizo, Roth Van Gogh® Natural Smoked Gouda, and onion and chili relish? A surprisingly delectable sandwich.
Chef Ulrich Koberstein, group director of culinary arts at Destination Kohler, Kohler, WI
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
Green Chile Chicken Burgers
A unique and spicy take on chicken burgers gets an extra zip from Roth’s Jalapeño Havarti.
Cipollini Crostini
Simply top baguette pieces with onions and Grand Cru® Surchoix to achieve the perfect crostini.
Vintage Van Gogh® and Vidalia Onion Tart
This savory tart can serve as a brunch staple or be cut into pieces for appetizers.
Chef John Hogan, Keefer’s, Chicago