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
Dill Havarti Potato Salad
Freshen up your typical potato salad with Roth’s Dill Havarti.
Adapted from Patricia Cobe, food editor
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
Dill Havarti & Smoked Salmon Sandwich
This warm sandwich pairs perfectly with a bowl of tomato soup.
Chef/owner Marlin Kaplan, One Walnut, Cleveland
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.