How to Make a Thanksgiving Cheeseboard

It’s one of the most magical times of the year. Leaves are changing, excitement for the holidays is brewing, and comfort food is back in your kitchen. One of the easiest ways to showcase (and taste!) all the delicious flavors of fall is with a harvest cheeseboard, perfect for your Thanksgiving table. Here’s how to make your own at home.

Step 1: Choose your cheese. Look for a variety of aged cheeses, which were historically made to survive the long winters. Great choices are aged gouda, alpine-style cheeses (like our Grand Cru), earthy blues and spicy varieties (like Sriracha Gouda) to keep guests warm.

We also always get asked… how do I cut the cheeses for my cheeseboard? This is easy – follow the shape of the cheese. If you have a wedge, cut your pieces into long triangles.

When you’re cutting a block of cheese, like havarti, you’ll cut it into rectangles.

And always just serve blue cheese with the entire wedge on your cheeseboard. Your guests can break off what they’d like.


Step 2: Add accompaniments. For fall, we love to bring in some unique nuts, jams and other accompaniments that you wouldn’t eat any other time of the year. Add a bowl of pumpkin seeds, some cranberry jam, winter wheat crackers and cured meats. Adding apples and mini pumpkins to decorate is also a nice seasonal touch.

Step 3: Pair with drinks. Never, we repeat, never, forget this part! If you’re serving drinks, think about how they pair with the cheeses you have, so the flavors go well together for guests enjoying both. Spicy cheeses deserve a nice beer to balance their flavor, blues can stand up to liquor like gin and alpine-style cheeses go really well with white wine.

Find food and drink pairing suggestions on each of our cheese product pages.

How To Make a Cheese Board in 3 Easy Steps

Summer is coming to an end, so there’s no better time to enjoy time outdoors with food to share. Cheese boards are the perfect way to bring family and friends together for one last harrah before the end of the season. Plus, delicious seasonal fruits and vegetables are plentiful.

Need some inspiration? Here’s how to create your own cheese board in 3 easy steps.

Step 1: Choose Your Cheese
We recommend picking up to 5 cheeses, so the board doesn’t get too crowded. For this board, we chose Roth Jalapeño Havarti, Prairie Sunset, and Smoked Gouda. A mix of flavored or smoky cheeses, a milder cheese and something bold is a perfect combination.

Step 2: Add Fruits and Vegetables
Use a variety of fruit and vegetables that balance out the board in both taste and color. We used crunchy baked chickpeas, yellow cherry tomatoes, garlic-stuffed olives, grapes, peaches, and plums. This is also a good time to add on nuts, jams or mustards. On this board, we threw on some cashews and honey mustard to balance the spiciness of the  Jalapeño Havarti.

 Step 3: Finish with a Base
Lastly, pile on the meats and bread to bulk up your board. Some ideas: baguette slices, beet chips (or other vegetable chip, for color), your favorite crackers, and summer sausage.

Fall Cheese Pairing Inspiration

Looking for a new cheese pairing for fall? Add fall flair to your appetizers by using harvest colors and seasonal produce. Try Roth GranQueso with dried oranges or apples drizzled with honey.

What you’ll need:
1 package (6 ounces) Roth GranQueso cheese
15 dried orange or apple slices
honey, for drizzling

How to do it
1. Slice cheese into triangles
3. Top orange or apple slices with cheese. Drizzle with honey.

Find more inspiration at

Easy Brussels Sprout Flatbread

Brussels sprouts are an uncommon flatbread topping, but when paired with Roth’s Grand Cru®, flavor magic happens. These easy mini pizzas are loaded with veggies and perfect for weeknight dinners, date night in or making with the kids.

What you’ll need:
1 small flatbread or naan
2 tablespoons olive oil
½ cup shredded Roth Grand Cru® cheese
1/4 cup Brussels sprouts, shredded and cooked
¼ cup cherry tomatoes, halved
2 tablespoons chopped bacon or prosciutto

Get the full recipe

After School Snack: Dill Havarti + Ham Bites

Satisfy after-school hunger with these easy, yet flavorful snack bites.

What you’ll need:
1 package (6 or 8 ounce) Roth Dill Havarti cheese
1/2 lb deli ham

How to do it
1. Slice Dill Havarti into strips
2. Skewer slices of deli ham on toothpicks
3. Top Dill Havarti with ham skewers.

Mom Tip: Skip the toothpicks and top crackers with cheese and ham slices for a heartier bite.

Find more inspiration at

Easy Summer Appetizers + Cheese

It’s finally summer and all we want is for entertaining to be easy. Laying on the patio with a cocktail should definitely replace endless hours in the kitchen. Enter: cheese. Cheese is the perfect way to impress guests when you need a quick appetizer. It’s versatile, flavorful and pairs with so many fresh, summer ingredients.

Here are 4 easy ways to turn a wedge of cheese into an easy summer bite:

Havarti + Radish: 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, jalapeno or original.

3 Chile Pepper Gouda + Mango: Top slices of Roth 3 Chile Pepper Gouda with a slice of mango. Drizzle with honey for a hot/sweet kick that’s perfect for summer nights.

Buffalo Blue “Deviled” Eggs: Skip the extra kitchen appliances and cheat your way to great “deviled” eggs by just cutting hard boiled eggs in half, then topping with Roth Buttermilk Blue cheese and a dash of your favorite hot sauce.

Dill Havarti + Ham: Top slices of Roth Dill Havarti with pieces of black forest deli ham for a perfect lunch by the pool.

Easy Sriracha Chicken Enchiladas

By: Meggan, Culinary Hill

Roth Sriracha Gouda is the stuff of cheesy dreams and ideal for these Sriracha Chicken Enchiladas! Plus, learn the secret to making enchiladas with flour tortillas.

Sriracha Chicken Enchiladas

Sriracha Gouda is a spectacular mix of creamy and spicy, at once both brilliant and meant to be. I couldn’t help myself; these enchiladas HAD to be made, preferably yesterday.

Normally I make enchiladas with corn tortillas, but I want ed to use flour this time. I didn’t want anything competing with the Sriracha Gouda, especially not the flavor of a corn tortilla.

The issue with flour tortillas is that they can easily become gluey when swimming in hot sauce and baking in the oven.

Luckily, the solution is an easy one! To keep your flour tortillas from dissolving, bake them on a light bed of sauce for 10 minutes. During this time, they will crisp up and start heating through. Then, drizzle the rest of the sauce over the top and smother in Sriracha Gouda. It only takes another 10 minutes to melt the cheese and the enchiladas will be hot, saucy, cheesy, and in tact.

Most importantly, they will be mind-blowingly delicious!


Cheese – I Accept You