To go out or not to go out… that is the question! And we’ve made the answer much easier with four of our best wine and Roth cheese pairings for a romantic date night in.
Even better, create a cheeseboard for a taste-as-you-go activity you can enjoy right from the comfort of your couch. Just add our suggested pairings (below), crackers, fresh fruit, nuts, and anything else you love. Featuring our Gouda, Grand Cru®, Havarti, and Buttermilk Blue® cheeses.
Gouda & Champagne
Mellow and mild Gouda has a creamy texture that pairs well with Champagne bubbles. Add a touch of sweetness by including dark chocolate and orange slices or dried mango. Not a fan of Champagne? Other bubbly wines, like a dry Prosecco or Cava, are great too!
Grand Cru® & Sauvignon Blanc
Our signature alpine-style Grand Cru® is nutty and full-bodied, making it the perfect match for a grassy yet zingy Sauvignon Blanc. Candied nuts, milk chocolate, and orange slices are well-balanced complements to the cheese and white wine.
Havarti & Malbec
A dry red wine like Malbec pairs wonderfully with our super creamy and buttery Havarti cheese. Add dark coffee chocolate to the plate for a surprisingly harmonious flavor trio. A few red-hued crackers add a visually romantic and festive touch.
Buttermilk Blue® & Rosé
Our creamy and tangy Buttermilk Blue® complements a dry Rosé like no other! Add in a few sea salt dark chocolates, and your partner will be seriously wowed. For those a bit hesitant on blue cheese, add a drizzle of honey to help cut the sharp flavor.
Pairings & photography brought to you by our pal Bev Cooks.
Building a beautiful cheeseboard that’s worthy of the holidays can seem like a daunting task, especially when you’re the one hosting. However, we’re taking the guesswork out of the board-building process with a step-by-step guide complete with photos, and helpful tips & strategies to ensure all your holiday cheeseboards sparkle.
Step 1: The Cheeses
Choose 2 to 4 kinds of cheese with a variety of flavors and textures—we’re using our tangy Buttermilk Blue®, nutty Grand Cru®, and Cranberry Cinnamon Chèvre. Place your cheeses on a large board or platter, spacing them evenly throughout. Tip: Variation in the cut of the cheese (wedge vs. triangles vs. medallions) helps augment visual appeal.
Step 2: The Carbs
Next, we need carbs! Think breads, crackers, cookies, and more. We took the festive route including panettone (a traditional Italian sweet bread studded with raisins & citrus) and a few crispy gingerbread cookies. Place these along the edge and/or near their best pairings (i.e. gingerbread works perfectly with the seasonal Chèvre flavor).
Step 3: The Fresh Stuff
Now, fresh fruits and veggies! If you’re unsure which ones to choose, think in COLORS. This cheeseboard feels extra merry because we’re using reds and greens across the board—grapes, pomegranate, and green olives. This mix of sweet & savory produce also pairs wonderfully with cheese and keeps the board well-balanced.
Step 4: The Optionals
Cured meats, nuts & seeds, and pickles are some of our favorite cheeseboard nibbles. We’ve added folded slices of coppa (an Italian dry-cured pork), and candied nut clusters. If you’ve got nut allergies or vegetarians at your gathering, simply serve these in separate dishes off the board.
Step 5: The Sweets
It’s not the holidays without a few sweet treats, and we’re going all out! Candied ginger, homemade caramels, stroopwafels (Dutch caramel wafers), shortbread stars… anything goes. We also love adding chocolate of any kind to holiday boards—chocolate bars, chocolate truffles, sea salt caramels, etc.
Step 6: The Condiments
The second-to-final step: add your condiments. Jams, mustards, honey, chutneys, and aiolis in small bowls help fill in the gaps on your cheeseboard. For an overflowingly abundant board, tuck additional items—such as raspberries and prosciutto—to ensure no empty spaces remain.
And THE FINAL STEP: garnish the board and serving table with rosemary sprigs, mini holiday decorations, and of course, many festive holiday cocktails! Eat, drink, and be cheesy (err…merry?). 🎅
How to make a baked potato bar for an easy weeknight meal featuring Roth Grand Cru® — what to serve and how to keep your baked potatoes warm for a baked potato buffet.
Busy nights call for easy meals. You know the busy nights I am talking about, when your whole family is coming and going and everyone walks into the house borderline HANGRY. This time of year is BUSY. Between school, sports, appointments, long days at work — there is a lot going on.
One thing that I have been doing more and more is a bar-style meal. Where you make a main item and leave out lots of things to customize your individual dish. This is great for my family because we have some vegetarians and some meat-eaters and everyone leaves the table satisfied.
Think taco bar, DIY burrito bowls, make your own pizza, and a personal family favorite — the baked potato bar.
My kids all love baked potatoes and this is an excellent way to turn a side dish into a meal. We add pulled pork or shredded buffalo chicken, bacon, veggies, LOTS of shredded Roth cheese, sour cream, sautéed peppers and onions, chili, pretty much anything you can think of — it can go into a potato.
It’s also quick to get on the table. If my afternoon is busy, I can prep this in the morning or while I am cooking another meal. I do this a lot if I am already cooking something and doing a lot of chopping, etc. I do it for two meals – a couple of extra minutes saves me so much clean up and prep time later. Future me is always grateful.
A baked potato bar is great for a weeknight meal, but it’s also an inexpensive way to entertain. This is great for a kid’s party, a team dinner before race day, or for watching a football game.
How to Make Baked Potatoes //
I know that you are probably thinking that baked potatoes are not a quick thing to make. And you are correct, they do take a long time to bake, but you don’t have to do it in the oven, and once they are in the oven, it’s hands-off.
More often than not, I bake potatoes in the oven. I wash them really well, dry them, prick them with a fork, coat them in oil and salt, and then bake them in a 375° F oven for 70 to 90 minutes. The skins are crisp and are perfectly seasoned.
If you would like to cut the cooking time in half, you can slice the potatoes and place them slice side down on an oiled sheet pan.
(Alternatively, you can use small potatoes like fingerlings and do a roasted potato bar. I really like this option when I want a few different toppings and don’t want to eat one big potato, I can make two or three mini options.)
Another way to cook them is in your slow cooker. Do the same as above, then wash, prick, oil, and salt the potatoes, but also wrap them in foil. Slow cook on HIGH for 4.5 to 5 hours or on LOW for 7.5 to 8 hours, or until the potatoes are tender and cooked through.
Which Toppings to Include //
The sky is literally the limit as to what to include as a topping for your baked potato bar. Take inventory of what is in your fridge and freezer, and it’s fair game for a baked potato. A potato is a blank canvas that is begging to be topped with delicious things.
Sure, a baked potato with a generous pat of butter and salt is delicious, but we can do better than that!
Cheese // Is there anything better and melty, gooey, cheese on a piping hot potato? I honestly don’t think there is. I used to buy the bags of pre-shredded cheese, but I am a convert to shredding my cheeses myself.
When you buy the bags of cheese, they add starch to the bag to keep the shreds from sticking together and they just don’t melt the same sexy way that cheese you shred yourself does. It makes a huge difference in the end result.
You also have total control over the kind and quality of cheese you use. (You know I love my Roth cheese, especially their alpine-style Grand Cru®.) When you shred the cheese yourself, you can use all of your favorites and choose varieties you might not always think of.
TIP: This cheese shredder attachment has been a game-changer when it comes to shredding cheese. I use it ALL the time. I also use the shredding disc on my food processor. Freeze your cheese for 15 minutes before shredding. It keeps the cheese from clumping and easier to get through the machine.
Cheese // I always have a ton of different kinds of cheese in my fridge. Creamy, sharp, soft, bold, I like to keep a good variety in my fridge. I love cheese and want to try as many kinds as I can. For a baked potato bar, I like to have a few different kinds to add different flavor profiles and textures to our potatoes.
Grand Cru® goes well with so many things. It’s an amazingly delicious cheese that is good in so many things. It’s slightly sweet, melts like a dream, and is a great all-around option for just about anything you want to melt cheese on. I love it melted in a potato with sautéed onions and peppers. This is my #1 choice for a loaded baked potato.
The inspiration for this potato bar was our New Year’s Eve raclette, and Grand Cru® is the star of that show over roasted potatoes and slices of baguette. Add a few slices of apples… **chef’s kiss**
Buttermilk Blue® adds a bold pop of flavor. Buttermilk Blue® crumbles are great for a baked potato bar because you simply open the container and add a huge amount of flavor to your baked potato. A buffalo chicken baked potato with carrots, celery, green onion, and a generous amount of blue cheese and shredded Grand Cru® is my little guy’s potato of choice.
Chèvre goat cheese is perhaps not the first cheese you would think of for a baked potato, but trust me when I say it works perfectly. It adds fresh, sharp, flavor and I like to make a very loose version of street corn with it. Corn, guacamole, roasted tomatoes, bacon, and Chèvre. Delicious!
Gouda is one of my all-time favorite cheeses. It’s mellow and creamy and melts so beautifully. Lots of shredded Gouda, bacon, green onions, sour cream, and a generous amount of black pepper.
Dill Havarti rounds out my delicious cheese selection. Another amazing melting cheese, it’s super creamy and I love the hit of dill. (I think that dill is underused and under-appreciated.) This one is my go-to for a vegetable potato. Roasted broccoli, spinach, onions and peppers, TONS of Dill Havarti, and a generous dollop of sour cream.
Sour Cream // A big bowl of cool sour cream is always a good idea, but it is a MUST for a baked potato. I also will add a bowl of garlic herb sour cream too.
Meats // Can you have a loaded potato without bacon? I didn’t think so either. I always have some pulled pork in my freezer and it is INCREDIBLE in a baked potato. For this potato bar, I bought a rotisserie chicken and tossed it with some buffalo sauce. Chili, taco beef, sloppy joe, pepperoni, ham, sausage. Any protein works.
Vegetables // I like to air fry some broccoli, as it crisps up and stays bright green. Sautéed onion and peppers, diced tomatoes, avocado, corn, sautéed mushrooms, spinach, green onion, roasted garlic, chives, sliced jalapeños. This adds color and crunch.
TIP: Check out the salad or mezze bar at your local grocery store. This is a great way to save time and get to try some new things. I bought the roasted tomatoes and garlic when I grabbed the rotisserie chicken.
Extras // Butter, salsa, pizza sauce, ranch, barbecue sauce, sea salt flakes, herbs, red pepper flakes, anything that adds flavor and interest to your potato.
Essentially anything you can think of belongs in a potato, so get creative and make your own delicious combinations.
How to Set Up Your Baked Potato Bar //
01. Bake your potatoes using your desired method. Whether you make oven-baked potatoes or slow cooker potatoes, make a few extra for leftovers.
02. Prepare your toppings. Shred your cheese, warm your cheese sauce, set out your toppings in bowls or on a rimmed baking sheet lined with parchment for easy cleanup. I set mine out on my kitchen counter in an assembly line so that everyone can grab a plate and utensils and get busy customizing their potatoes.
03. Assemble! Add toppings and get creative! I like to add cheese to the bottom and the top for maximum gooey meltiness.
TIP: Cut your potato in half and make two different kinds to maximize textures and flavors. Discover a new favorite combination!
How to Keep The Potatoes Warm //
If I need to hold my potatoes and keep them warm, I will keep them in a 200° F oven on a sheet pan until I need them. You can also keep already baked potatoes warm on the LOW setting in a slow cooker.
What to Serve With A Baked Potato Bar //
You don’t really need to serve anything else, a loaded baked potato is a meal in its own right, but I do like to serve some other things if I am serving this for a crowd. And obviously serve dessert. 🙂
How to assemble the perfect fall cheese board! My Sweet and Savory Fall Cheeseboard has fall flavors, colors, and is perfect for any autumn event.
Is that the crisp smell of fall in the air? Are you seeing back to school photos all over social media? Is the cozy hoodie/sweater in the back of your closet beckoning to you? Are you craving a PSL and fighting the urge to buy a pumpkin?
Me. Too.
I’m ready to have some normalcy and routine in my life right now. This summer was a literal wash out. We had an entire month of rain and it did not put me in a festive summer mood. Here in New England, we’ve already had some fall-like days and I am HERE FOR IT.
With all things fall on my mind, I created a Sweet and Savory Fall Cheeseboard featuring my favorite Roth Cheeses. I created this with fall colors, fall flavors, and cozy fall vibes in mind. I loved creating it and I especially loved eating it.
While gatherings might be smaller this fall, we can still make them special. Adding a few extra touches here and there make all the difference and your family and guests will appreciate the beauty and effort you put into it. I would serve this beautiful fall cheeseboard with Spiced Apple Cider Cocktails and be in fall heaven.
How to Create a Fall Cheeseboard //
Select your favorite Roth cheeses. I love a variety of cheeses and profiles – especially when I am doing a sweet and savory cheeseboard. I like to have a creamy cheese, flavored cheese, blue cheese, hard cheese, and smoked cheese. There is something for everyone on the board and they all work together with the other items on the platter.
Creamy Cheese – Grand Cru® is my husband’s favorite cheese and it is on every cheeseboard I make. It is an alpine-style cheese that is delicious for eating, but also melts like a dream. It is mild and a great all-around cheese that everyone loves.
Flavored Cheese – Horseradish Havarti is one of my favorite flavored Havarti cheeses in the Roth line up. It has chive, mustard seed, and the kick of horseradish. (It’s amazing on a baked potato.)
Blue Cheese – I love the punch of blue cheese. Buttermilk Blue® is creamy and tangy, but not too much. You know what I mean? Sometimes blue cheese is like hey, BLUE cheese, this is like bluuuuuueeeee cheese, it’s the perfect amount of mellow.
Hard Cheese – I chose Aged Gouda. I love the Gouda flavor and the way this cheese crumbles. I love the way it looks on the board and adds a different texture to the whole platter.
Smoked Cheese – Smoked Gouda is my ride-or-die cheese. I love it on a cracker, I love it melted on a sandwich, I love it in any shape or form. It’s so creamy and has just enough smokiness.
Add Fall Accompaniments to Your Sweet and Savory Fall Cheeseboard //
Add fall details and flavors to enhance your cheeseboard. I chose a fall color palette as well to make this cheeseboard really drive home that this is a spread to eat by the fireplace while watching the Pats on a Sunday. Lots of yellow, orange, brown, and deep burgundy. This is a sweet and savory board so we have lots of salty and sweet notes. Which is my personal flavor jam. Always here for a sweet savory salty moment. I loved creating this board because the color palette is gorgeous and I love that you can have so many different unique bites from all of the things on this board.
Savory //
Cheeses. I already shared which cheeses I chose, but I also added them in slices, cubes, and crumbles. I like the variety and that people can just grab their cheese and not have to slice it themselves.
Meats. I bought a package of Spanish sliced meats. They came together in the package, I like that the store did the curating for me. Jamón Serrano (similar to prosciutto), salami, and a chorizo.
Caramelized Onion and Garlic Jam. I made a batch of this jam and it not only fit into my color scheme, it is amazing on a cracker with Gouda.
Pumpkin seeds. Pumpkin seeds or pepitas (sometimes the package says pepitas) add crunch and salt that balances all the sweet and creaminess from the cheese. Crackers. I used water crackers and fig and rosemary crisps. I like a plain cracker and one with more flavor.
Sweet //
Dried Oranges. These are so beautiful on a platter and also taste really good. A friend gifted a package to me and now I buy a few at a time. You could also easily make your own in the oven.
Dried Apricots. Chewy and sweet, these are a must have for me. I’m not a huge dried fruit fan, but I adore an apricot. These are always the first thing I go for on a cheeseboard.
Praline Pecans. I buy a few of these at a time, they are amazing on their own, on a board, and tossed into a salad.
Caramel Sauce. Add some sliced apples and dip away. Caramel is also delicious paired with Gouda and Grand Cru.
Macarons. Macarons feel super fancy and are unexpected on a cheeseboard. You can buy pumpkin, cinnamon, or any fall flavor to add to the theme of this board. These are frozen macarons from the grocery store and were really good. I also love the shape and dimension they add.
Candy. Candy corn and peanut butter cups are my family’s favorite fall candy. My son was STOKED to see candy corn on this board and it screams Halloween and fall. You know it’s almost back to school when you see the candy corn hit the shelves.
Cookies. On the cracker plate, I had butter crisps. These are thin like a cracker, but are a cookie. A piece of Grand Cru on one of these with a drizzle of caramel… chef’s KISS. I also had a bowl of gingersnaps to add some fall spice.
Decorations //
Cheeseboards are usually the focal point of the table. People ooh and ahh over cheeseboards because they are so visually appealing. They work double duty as both a decor piece and as a way to serve my guests food.
I bought some flowers that matched the colors I was using with my food and placed some blooms of burgundy dahlias and deep orange-y red spray roses around the board and the table it is sitting on. I also built the cheeseboard on top of sprigs of eucalyptus. Sprigs of green add so much visual interest and life to this board.
You can also coordinate napkins, utensils, and dishes to match the theme. It’s very easy to make a simple cheeseboard into an extraordinary themed showpiece.
Tips for Assembling a Fall Cheeseboard //
I have a few rimmed platters that I prefer to build boards on. I think the lip makes it easier to transport and keeps everything from spilling over.
I line all of my cheeseboards with parchment paper. This makes clean up super easy and protects the wood on my cheeseboard. When I am cleaning up, I throw the paper away and give the sides a good wipe down with some soapy water.
Pick things up as you see them in stores. I like to stock up on seasonal items and keep them for occasions like these. When I am making a cheeseboard, I am able to pull fun things that are unexpected from my pantry.
You don’t need to make one large cheeseboard, you can make individual ones or a few small ones to put around the room.
Summer is in full swing and so are backyard dinners and hang-outs. And every outdoor get-together requires something tasty: like a summer cheeseboard! We love a good theme, and these summer-themed boards make for delicious spreads that are sure to impress family and friends. From dessert to tailgating to craft beer, we’ve got a cheeseboard for everyone.
Give Me the Gouda Cheeseboard
Our two core Goudas — Original and Smoked — shine on this summery cheeseboard from The Cheese Board Queen which is perfect for snacking, an easy dinner, or dessert.
What better way to spend a warm summer evening on the patio than with summer wine and cheese pairings. Add a glass (or bottle) of vino to your cheeseboard or snack plate that complements both your favorite Roth cheeses and the sunny weather. Don’t forget to chill your wine in the fridge or chiller bucket before serving to keep it extra refreshing!
Champagne pairs perfectly with our Alpine-style cheeses. This sparkling wine highlights Grand Cru®’s creamy, nutty flavor which, in return, complements the slight dryness of Champagne. A perfect combination for those who enjoy bubbles and more savory flavors.
Sauvignon Blanc is a crisp, dry, and aromatic white wine that pairs well with our Plain Chèvre goat cheese. The acidity of the wine matches the acidity of the cheese, so that neither overwhelms the other. This is an ideal pairing alongside fresh berries & fruit for those looking for a light, refreshing snack.
A Pinot Noir rosé is perfect for Roth Original Havarti. This rosé wine has a delicate, crisp, and fruity flavor that blends beautifully with our creamy, mellow Havarti cheese. Those that are looking for a fruitier pairing should give this easy-pleasing combination a go.
Semi-dry or sweet Riesling pairs great with Roth Buttermilk Blue®. The sweetness and acidity of the wine balances the more tangy, earthy flavors found in Blue cheese. This pairing is a winner for those looking for a subtly sweet-savory match. Best enjoyed with dates, berries, & honey.
Wine Chilling Tips
These white & rosé wines are best chilled at 50 to 55 degrees, while Champagne is best chilled to 45 degrees F (or ~2 to 3 hours in the fridge). Therefore, it’s best to plan ahead if you want to enjoy a bottle at its optimal temperature and taste.
If you’re running short on time, submerging the bottle in an ice bath can greatly reduce chill time to 15 to 30 minutes. Also, keep in mind: there IS such a thing as too much chilling. If wine is too cold, the taste and aroma can be greatly muted.
However, don’t stress too much about getting your wine the perfect temperature! After all, it’s only one small part of a great evening spent with friends, family, and cheese!
Our holidays this year might be smaller, but that doesn’t mean they won’t be full of traditions or as festive. Growing up, we had a cheeseboard as part of our Christmas morning breakfast. This was before cheese boards were part of our everyday vernacular. We had cheese and crackers, but not like the full spread.
We felt very fancy eating cheeses we picked out at the gourmet cheese shop, with little jars of mustards and jams, teeny tiny pickles, olives, and crusty bread while wearing our pajamas after opening our presents.
Now, we don’t save the good cheese for just Christmas morning, we eat cheese boards with the good cheese on them all the time at home. We keep a well-stocked pantry so we can throw together a good cheese pairing at a moment’s notice. And we do. Often.
One upside of 2020 is that we can buy excellent quality cheeses at our local grocery store any time we want.
A few years ago, I went to Wisconsin and met a few cheesemakers, and toured their facilities. I sampled their cheeses and saw firsthand the pride and love they put into their product. People just don’t make cheese, they liveand breathe cheese.
It stayed with me and now I actively seek out Wisconsin cheeses, like Roth Grand Cru®, because I know that they will be made with milk that comes from family farms. More often than not, you can see the silo from the parking lot, they are that close.
Roth Cheese is a brand that I look for in the cheese case because I know that I’m going to get a well-crafted and delicious cheese, made with all-natural ingredients and rBST-free milk, no matter which variety I choose. I also really like that all of the packages have pairing and cooking ideas on them.
I’ve made so many cheese boards that I think that I have cracked the code for making stellar ones every time that are just as pretty as they are tasty.
How to Choose Cheese For Your Board //
When I’m making a cheese board, I want a few different kinds of cheese. Different textures, different flavor profiles, different ages, different colors. I want there to be lots of different bite possibilities.
Age // Grand Cru® is Roth’s signature alpine-style cheese. It is similar to Gruyère, cultured in cooper vats and then aged for 4+ months. It is delicious for snacking, but also melts beautifully. We also use this for our New Year’s Eve raclette because it’s heaven melted over roasted potatoes.
Texture // Buttermilk Blue® is a creamy and mellow blue that is aged for two months. A lot of blue cheeses can be too strong for me, but this one is just right.
Flavor // Van Gogh Gouda is slightly sweet and mellow. It also melts well and is delicious in mac and cheese.
You can find Grand Cru® and other Roth Cheeses at your local grocer. Use their store locator for the closest location to you.
What to Put on Your Cheese Board //
Like with the cheeses you choose, you also need a variety with the other things on the board. Crunchy, sweet, salty, spicy. The way I like to think about it, combinations of things to make amazing bites. I also like to put on things that are seasonal or unexpected and fun, like the stollen on this board.
Meats // Salami, prosciutto, ham, any cured meat you like
The Unexpected // Chocolates, potato chips, caramel corn, pickled vegetables, seasonal things, cookies
I made a homemade Apple Cranberry Chutney and it will go perfectly with the Grand Cru® and the other cheeses on this board.
How to Put Together A Visually Appealing Cheese Board //
The beauty of a cheese board is, well, cheese. But also they are really beautiful on your table. There are some tricks for making them look Instagram-worthy.
Lay your cheeses out first // Your eyes are trained to see things in triangles and patterns. Cheese is often round and sliced into a triangle. I place the cheeses in a general triangle shape on the platter and point the edges towards each other. I also will pre-slice or cube some for ease of eating, but also visual interest.
Color // I pick a color palette and try to pick things that will compliment each other. This board has lots of warm colors – reds, oranges, and yellows. All the colors work together and don’t compete with each other. You can also do the opposite – pick colors that are opposite on the color wheel. Purple and green, blue and orange, or red and green.
Make it look abundant // I like my boards to look overflowing. Use a smaller platter or container and pile things higher on it.
Fill all the space // I really like how a full platter looks. Where you can’t see the surface that the food is sitting on. It looks like a rectangle of meats and cheeses sitting on a table and I’m here for that. Nuts, dried fruits, and berries are really good filler for this.
How can you arrange it in a different way // Instead of just taking a handful of crackers on putting them on a platter, maybe stack them or line them up or wave them around a bowl? Maybe fold meats into ribbons or pile them into little purses (this is really good for prosciutto)?
Think in odd numbers // Your brain tells your eyes to see things in patterns, and it also really likes odd numbers. So groupings of 3’s and 5’s draw your eye around your platter.
Don’t overthink it and have fun // Even though I was styling this board to be shot for a post, it took me less than 10 minutes to put it together. I think that when you are working with foods that are naturally colorful and beautiful like cheese and fruit and chutneys, it is difficult to make it look anything less than gorgeous. Just have fun with it.
How to Make Apple Cranberry Chutney //
I made this holiday-spiced Apple Cranberry Chutney to go on my cheese board because I love how in an English pub when you order a cheese plate, it always has a chutney on it. And also because I was a little overzealous with my apple purchasing and found myself with an abundance of apples that needed to be used up.
During the holidays, I do like to take the extra time to make special condiments to have on hand, whether for gift giving or for when I am going to make a cheese board or serve a pork roast or a roast chicken. It makes me feel very Nigella Lawson-esque.
I created this apple and dried cranberry chutney recipe using things I already had on hand. Apples, cider, onions, fresh ginger, spices, brown sugar, apple cider vinegar, salt, lemon juice, and dried cranberries.
If you have never had a chutney before, it is a savory condiment, like a jam. It’s Indian in origin, and why you see it in English pubs. Did you know that the national food of England is chicken tikka masala?
It’s simple to make, pairs perfectly with cheese and meats, and when you are making it, you can’t help but get into the holiday spirit.
How to Make // The Steps
Heat oil in a Dutch oven or large saucepan over medium heat. Saute onions for one to two minutes, or until translucent.
Add fresh ginger and spices, and cook for an additional minute.
Add brown sugar, apples, cider, apple cider vinegar, salt, and lemon juice.
Reduce heat to low, and let the apples cook down and begin to soften about 10 minutes.
Use a masher and mash about half of the apples. Add the dried cranberries and continue to simmer for an additional 15 to 20 minutes, or until the mixture is thick and the liquid has evaporated.
Let cool and put into a jar with a tight-fitting lid. Store in the refrigerator for up to 2 weeks or frozen for up to 2 months.
Whether you’re looking for ways to spice up your midday lunch routine or just a light dinner — these summer salad recipes are exactly what you need to keep up the energy to get out and enjoy the rest of summer!
Summer Cobb Salad with Homemade Jalapeño Ranch
This delicious Summer Cobb Salad tops our list as an all-around favorite for lunch or dinner. Featuring our Roth Dill Havarti and Buttermilk Blue® cheeses, this salad screams summer. Top with homemade Jalapeño Ranch dressing for an extra kick!
Wild Rice Kale Salad
This Wild Rice Kale Salad is the perfect mid-season salad. With kale, apples, grapes, and our Roth Prairie Sunset cheese, this salad combines tasty aspects of late spring, summer, and early fall for what’s surely to become a mealtime favorite.
Tomato and Melon Salad
A perfect side salad or for a quick refreshing lunch, this Tomato and Melon Salad bursts with flavor. Featuring our Roth GranQueso® cheese, this salad is sure to please everyone from kids to adults!
For us Midwesterners it may be hard to believe, but spring is finally here! Time to bask in the extra hour of sunlight, clean out that dirty closet and take advantage of fresh new herbs and veggies. Here are five spring-time recipes that will breathe new life into your diet.
Asparagus and Pea Pesto Flatbread: Fresh, herby, pea pesto on crisp, naan bread, topped with chicken, sun-dried tomatoes, asparagus, basil and Dill Havarti…HELLOOO spring. Eliminate the guilt in grabbing that second or third slice with this low-cal flatbread.
30-minute Spring Pasta: Packed with fresh veggies, prosciutto, and Original Grand Cru®. This elevated pasta comes together in only 30-minutes. Get out and enjoy the first warm days of the year with all that saved time.
Green Bean Buttermilk Blue Salad: Add some green to your diet with this super-fresh, green bean salad. Green beans, cucumbers, onions, tomatoes, oregano and our Buttermilk Blue® – tossed together for a refreshing and healthy treat!
Alpine Asparagus Finger Rolls: Although asparagus may be available all year round, it’s at its peak in April, making this recipe the perfect, savory, finger-food for springtime gatherings. Featuring:Grand Cru® Reserve
There are plenty of ways to celebrate Valentine’s Day. Of course, our favorite is with cheese—that’s why we put together this little Valentine’s Day Cheese board for two.
To keep it light enough for two, we only used two cheeses: Roth Buttermilk Blue® and Roth Original Havarti.
Buttermilk Blue® is an exceptionally creamy blue cheese that traditionally pairs well with figs, pears, dates and dark chocolate.
Havarti is a crowd-pleasing, buttery cheese that pairs well with, well … just about everything.
For this cheese board, we dipped strawberries in dark chocolate—rich and sweet berries pair with either cheese. Honey, too, pairs well with both cheeses on water crackers, and the crunchy candied nuts make a perfect nibble.
The final touch on this board: Smoked oysters. Great with Havarti, and of course oysters are also a purported aphrodisiac.
And finally, of course, we chose a sparkling rosé to pair with our board. Make sure to look for a dry—or brut—version, as a sweeter wine doesn’t play well with the earthier flavors in this cozy cheese board.
