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
Saffron Pasta Salad with Dill Havarti
This pasta salad is the perfect match for poached or grilled salmon.
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
Horseradish Havarti Fondue
Serve this fondue at a game-time gathering with an assortment of hard and soft pretzels, pita chips and plenty of cold brews.
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