Firehouse Tuna Melt
The Ultimate Firehouse shred blends lend a spicy and smoky flavor to this tuna melt.
Alpine Asparagus Finger Roll
These fresh asparagus rolls can accompany any springtime dish.
Steakhouse Onion Soup with Grand Cru®
Warm onion soup served with cheesy bread is perfect on a fall day. Adapted from Chef Rex Hale
Marinated GranQueso® and Olive Condite
This simply delicious recipe is perfect for picnics or a spread of tapas. Serve with crusty bread, cured meats and pickled vegetables for a satisfying lunch or dinner.
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
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
Grand Cru® Brewski Spread
A delightful appetizer dip made even better with Grand Cru and Honey Weiss beer.
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
Culinary Education Center House Fondue
Combine the three gooey cheeses below for a fondue that’s sure to delight.
Fondue Monsieur
Roth’s Grand Cru® and MezzaLuna® Fontina team up in this tasty fondue recipe.