Firehouse Tuna Melt
The Ultimate Firehouse shred blends lend a spicy and smoky flavor to this tuna melt.
Grand Cru®, Mushroom, Leek & Bacon Quiche
This rich and savory quiche is a delicious addition to a brunch spread.
Chef/owner Karen Small, The Flying Fig, Cleveland, OH
Rack of Lamb with GranQueso® Root Vegetables
A rich and full dinner, this rack of lamb and accompaniments will please your guests.
Chef/owner Andrew Meek, sage, the restaurant, Des Moines, IA
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
Carolina Pork Tenderloin BBQ Sandwich
A Southern sandwich with the added zing of Roth’s Jalapeño Havarti.
Veggie Lovers Havarti Sandwich
A vegetarian sandwich bursting with flavor. What’s not to love?
Adapted from Patricia Cobe, editor, Restaurant Business magazine
Steak Sandwich with Horseradish Havarti
Roth’s Horseradish Havarti makes for a delicious sandwich every time.
Chef Jeff Orr, Cocoliquot, Madison, WI
Smoked Gouda Veggie Club
Greek flavors plus a few unexpected additions make for a delightful club sandwich.
Chef Regi Hise, corporate chef at Emmi Roth USA, Madison, Wisconsin
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