Tag Archives: cheese

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.

Cheeseboards, Food

Our New Favorite Pairing: Havarti + Radish

Looking for an easy appetizer or new twist on your plain ol’ cheeseboard? 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 (pictured), jalapeno or original.

What you’ll need:
1 package (6 or 8 ounce) Roth Havarti cheese
1 bunch fresh radishes
coarse sea salt, for topping

How to do it
1. Slice radishes into disks
2. Slice havarti into strips, then cut into squares
3. Top radish slices with havarti slices and sprinkle with sea salt. Or, place havarti squares and radishes on a cheeseboard for quests to assemble their own pairings.

Find more inspiration at rothcheese.com/ideas

Featured, Food

How to Make a Spring Cheese Board

It’s finally spring! Whether you’re making a cheese board for a party, a shower, or just because, you might as well make it as lovely, tasty, and seasonal as possible. Here’s our latest inspiration:

STEP 1: Choose your cheese

We recommend starting with a creamy, flavored havarti. Roth Horseradish Havarti has just enough kick without overpowering your palate. Plus, it pairs especially well with seasonal ham.
Next, add a nice, nutty alpine-style cheese. Alpine-style cheeses, like Roth Grand Cru®, have a rich, complex flavor and appeals to just about any party-goer. Plus, it pairs beautifully with nuts, fruits, and ham—which makes it a perfect partner for this spring board.
Add a pop of color with a mild cheddar or American Original cheese. Roth Prairie Sunset® is a perfect choice for spring. It is slightly sweet with a hint of butterscotch, and so approachable that it tastes great in just about any combination.

Step 2: Pair with Accompaniments

Have fun adding color to your cheese board with seasonal vegetables, fruit and nuts. Here’s some ideas:

Marcona almonds: These simple salted, slightly oily almonds provide a great crunch between bites.

Pickled spring onions: You can make these a few days in advance in the fridge by putting trimmed spring onions into a simple brine—a quick search for pickled spring onions or scallions will turn up dozens of tasty options.

Grapes: Pick your favorite variety—we love the color of red grapes against the color of the Prairie Sunset.

Rhubarb jam: Nothing says spring like rhubarb!

Beauty heart radishes: Peppery-sweet and oh-so-pretty, these radishes may look boring from the outside, but when you slice them, they’re show-stoppers. Great on a sliced baguette with ham and your choice of cheese.
Candied Meyer Lemon: Meyer lemons have a distinctive taste—less sour than regular lemons, with a slightly floral aroma. If you can’t find them candied, you can make your own! Martha Stewart’s version calls for simmering sliced lemons in a simple syrup for 30 minutes, letting them cool, then laying them out on a rack.