Now that temps are really starting to drop, cozy winter meals are essential for warming up weeknight dinners. We’ve rounded up five of our favorite recipes that are simple, comforting, delicious, and of course — CHEESY! Each recipe features a different Roth cheese because with so many varieties, it’s easy to find the perfect one for whatever mood you’re in.
Miso Mushroom Scalloped Potatoes
These Miso Mushroom Scalloped Potatoes are like two amazing sides in one! They’re topped with a generous amount of our creamy Havarti for an extra crispy, cheesy bite.
A warming, veggie-packed soup that’s on the table in less than an hour. It’s so simple and easy! Everything roasts on one pan, then is puréed until silky smooth. Featuring Organic Cheddar (or sub Grand Cru®).
Tasty and super easy, the combo of grilled cheese and tomato soup never fails to comfort. This recipe is a classic, family-friendly take using our sweet and addictive Prairie Sunset® cheese (or sub Gouda).
Zucchini shreds keep these turkey meatballs moist while buttery, rich Gouda intensifies the flavor. For a doubly cheesy dish, our alpine-style Grand Cru® is added to the polenta. When you’re feeling something on the fancier side, this one’s a family crowdpleaser.
Spice up your pizza night! The sriracha obsession is real with this sweet, spicy, and SUPER cheesy pizza—made with BBQ sauce, broccoli, chicken, and green onions. Use our original Gouda or Three Chile Pepper Gouda for an extra kick of heat.
Award-winning Roth Grand Cru® has a new look that’s as Swiss-inspired as its taste. Your favorite cheese is still made the same way you know and love, but now in a BLOCK shape for easier shredding, slicing, cheeseboarding, snacking, and cooking.
Want some inspired ideas for how to use this mild, nutty alpine-style cheese? We’ve got you covered with our favorite pairings and recipes for both versions — our Grand Cru® Original and aged Grand Cru® Reserve!
Grand Cru® Original
Cheeseboard Pairings:
Pair Grand Cru® with fresh apples, figs, pears, and grapes. Add in almonds, crackers, and salty prosciutto (or other cured meats) to tie it together. Once your board is complete, enjoy with a hard cider or golden amber beer. If you prefer a simpler snack option, choose two or three of your favorite pairings listed above, and create a custom snack plate for one.
Recipe Ideas:
If you’re looking to elevate your meals, Grand Cru® is perfect for adding to sandwiches & paninis, melting over potatoes, and topping classic French onion soup. If you want to take your cooking a step further, try these delicious Grand Cru® recipes: Cheesy Chicken Kale Orzo and Chicken Broccoli Casserole.
Grand Cru® Reserve
Cheeseboard Pairings:
Grand Cru® Reserve is aged for a total of more than six months! This extra aging time gives it a more robust, intense flavor which pairs wonderfully on a cheeseboard with fruit jam, mostarda (an Italian condiment made from fruit, syrup, and spices), and apricots (fresh, dried, or preserved). Round out this bold flavor experience with a glass of Riesling, Bock beer, or IPA.
Recipe Ideas:
Like Original, Grand Cru® Reserve enhances the flavor of anything it’s paired with. Sprinkle into omelets, frittatas, quiches, and mac & cheese for tangy, rich bite or, if you’re looking for something new, try one of these recipes: Fig Flatbread en Croute and Alpine Asparagus Rolls.
That’s right, fall is officially here. While we’re sad to see summer go, nothing is better than cooking a warm, comforting dinner on a chilly fall evening. Even better when there’s cheese involved! We’ve put together a collection of our favorite cozy fall dinners featuring Roth cheeses. Keep scrolling to find your next meal…!
RECIPES
Turkey, Apple, & Smoked Gouda Panini
This gooey Smoked Gouda-filled panini is great with deli turkey or last night’s roasted turkey dinner leftovers.
A rich, savory, and uber-cheesy lasagna never goes out of style, and this turkey lasagna is great for weeknight meals (plus, leftovers to eat all week long!).
An easy, weeknight meal with TWO Roth cheeses — Chipotle Havarti and Smoked Gouda. The smoky-sweet combination is extra satisfying with the addition of spicy Italian sausage and fiber-rich cauliflower.
Get your fix fast with this Instant Pot mac n’ cheese recipe. It uses our favorite kitchen equipment — the Instant Pot pressure cooker — and FOUR of our Havartis to ensure an extra cheesy weeknight meal.
This butternut squash lasagna is what cozy autumn nights are MADE for. Vegetarian, full of flavor, and made with the creamiest Grand Cru® béchamel sauce.
Carb-y goodness, braised butternut squash, thick-cut bacon, and a rich Grand Cru® cheese sauce all mixed up for a recipe that won top prize on the Food Network!
This casserole-style cheesy chicken bake is easy comfort food for chilly nights. Made with pillowy-soft gnocchi, rosemary garlic chicken, and a rich Grand Cru® cream sauce.
Who doesn’t love carb-y, stuffed pierogis? This flavorful bake with caramelized apples, onions, spinach, and ultra-creamy ultra-creamy Havarti cheese comes together in just 45 minutes.
This easy chicken parm is quick weeknight comfort food. Just 8 simple ingredients and 30 minutes of time! Made with our nutty Grand Cru® or creamy Havarti cheese.
Puffed, custardy eggs snuggled with Canadian bacon and English muffins — easy to make, feeds a crowd, and is absolutely bubbling with creamy, mild Havarti.
Everybody is pumpkin obsessed in the fall, and this savory take elevates this orange vegetable from dessert to the dinner table. Made with our award-winning Grand Cru®.
Hot Honey and Gouda Grilled Chicken Sandwiches topped with melty Gouda and Smoked Gouda cheeses, then drizzled with homemade hot honey. Add lettuce, tomato, and onion and you have an INCREDIBLE sandwich.
My family loves to give me a hard time about how often I make chicken for dinner. “Ugh, seriously. Chicken again? Ew. Mom, that’s sooooo boring.” It’s “gross” but not in the good way.
(Guess what? Keeping up with teen slang is almost a full-time job. One minute gross is well, gross, and the next it means really good.)
But put a piece of chicken between bread and it’s a totally different situation, and very welcome at dinner time. Melt two kinds of Roth Gouda cheese on it and all of the sudden, I’m a hero. (I’ll take what I can get.)
This is the perfect summer dinner when you don’t really feel like cooking, but also don’t want to go anywhere or get takeout. A grilled chicken burger at home is always a good idea, even when you don’t feel like cooking a single thing.
This recipe is so simple and takes very little time. Serve with some chips and fruit, and you have a pretty well-rounded meal that is gross, but in the good way.
This has been the summer of hot honey for me. I can’t find enough things to put it on. I put it on pizza (sounds weird but trust me), mix it into salad dressings, and drizzle on just about any sandwich to give it a sweet/hot kick. It’s so simple to make, you just mix together two ingredients, but it changes. the. game. in terms of flavor.
Put it on a grilled chicken sandwich and be prepared to be blown away.
Ingredients to Make Hot Honey and Gouda Chicken Sandwiches //
Chicken. I use organic chicken cutlets if I am short on time. They are thinner and I think better on a sandwich. If I don’t have cutlets, I pound the breasts a little for even cooking. Taking the time to even out the breasts results in more even cooking and being easier to eat on a roll.
Roth Gouda. Sweet and creamy Gouda is the perfect melting cheese for these sandwiches. The creaminess is an amazing foil to the hot honey and melts like a dream. I keep Gouda in my fridge 100% of the time — for eating — but it’s also become one of my favorites to cook with. I like to shred and melt it on everything.
Roth Smoked Gouda. I love to combine Smoked Gouda with regular Gouda to add more smoky flavor to the sandwiches. I have to be honest though, I will put Smoked Gouda on just about anything and it’s my favorite cheese on a cheeseboard.
Calabrian chili. Calabrian chilies are grown in the Calabrian region of Italy and are spicy, floral, smoky, and even a little sweet. This has replaced sriracha as my go-to heat source when I am looking to spice up a recipe. You can find this in the tomato aisle or in the Italian section of the grocery store. Or you can always order it online. I have also bought these chilies ground into a paste.
Honey. You can’t make hot honey without honey. I like to use mild orange blossom honey, but use any honey you have on hand.
Buns. I think that a good bun/bread situation is the key to an excellent sandwich. Everything inside the sandwich can be stellar, but if you are putting your delicious sandwich ingredients in an inferior carb situation, then you are just selling yourself (and your sandwich) short. I used a sesame seed bun from a local bakery. I like the added flavor and texture of the seeds.
How to Make Hot Honey and Gouda Chicken Sandwiches // The Steps
This is really a simple recipe, but it’s so, so, so good, and perfect for a busy summer night. I like to get ahead of the game and get my chicken soaking in the marinade in the morning, but I’ve also made it with just a few minutes of marinating time and they are still amazing.
Add olive oil, lemon juice, Dijon mustard, honey, garlic powder, onion powder, parsley, smoked paprika, salt, and pepper to a bowl.
Mix until well combined.
Add the chicken to a plastic bag or glass container and pour the marinade over the chicken. Keep in the fridge until ready to grill.
To make the hot honey, add honey and Calabrian chili to a jar. I use an immersion blender to purée, but you could also just finely dice the chili and stir it through or blend in the blender. Set aside until ready to use.
When ready to cook, preheat the grill to 400 degrees F. Use a grill brush to clean off the grates and lightly oil the grill.
Add the chicken and cook for 4-5 minutes a side (if using cutlets, they don’t take as long) with the lid closed.
Add grated Roth Gouda and Smoked Gouda to the top of the chicken for the last minute of cooking. Close the lid to let the cheese melt.
Place on a bun with lettuce, tomato, onion and a generous drizzle of hot honey.
FAQ’s //
Can I make hot honey with another kind of chili or pepper?
Of course! You can use jalapeño or habanero peppers, or really any hot chili pepper you like. You can cut the peppers in half, remove the seeds if you don’t like it really spicy, and steep the pepper in a saucepan with the honey over medium-low heat for five minutes. Let cool, and keep in a jar with an airtight lid.
How do I keep my chicken moist and not dried out?
Make sure to marinate your chicken in something with oil and acid. The oil adds moisture while the acid helps keep the chicken tender. Also, be careful to not overcook the chicken. Use an internal thermometer and take the chicken off the grill at 160 degrees F. It will continue to cook once it comes off. Put the chicken on a plate and cover with foil and let rest for 5 minutes before cutting. It will help keep the chicken juicy and tender.
How do you get cheese to melt evenly on burgers and sandwiches? Shred it! Cheese melts faster and more evenly when it’s shredded. I like that you can mix different types of cheese to make an even more complex cheese flavor. Grand Cru® mixed with Gouda is *chefs kiss*. Ever since I discovered the cheese grater attachment for my Kitchen-Aid, I almost always grate my cheese no matter what I am using it for. (I love that attachment so much that I don’t even mind that it can’t go in the dishwasher — that’s LOVE.) It’s changed my pizza game!
Recipe Tips //
You can marinate your chicken for up to 24 hours. When there is acid in the marinade, I don’t like to do it any longer than 24 since it can start to break down. This a great get-ahead tip for serving a crowd.
I like to put my toppings on a large tray and let everyone dress their sandwiches themselves. You can prep your toppings earlier in the day. Dampen a paper towel and lay it on top of the vegetables and keep crisp in the fridge until dinnertime.
Hot honey can be a little messy, so a squirt bottle is a good way to store it. Less sticky mess on your table.
Variations //
Caramelized onion and garlic jam is especially delicious on this sandwich. I love it with melted Gouda, lettuce, onion jam and a thinly-sliced crispy apple. The drizzle of hot honey sends it over the edge.
Barbecue sauce as a marinade is really good too. The sweet and smoky sauce goes so well with all of the other flavors of the smoked cheese and the sweet/hot honey.
If you want to skip the bun, this makes a great salad. Alternatively, serve in lettuce cups. Slice the chicken, top with shredded Gouda, and drizzle with hot honey. Serve on a bed of crispy lettuce.
Grilling season is here! If you’re sick of the usual cheeseburgers and hot dogs, we’ve got a collection of grill-out recipes to help you change it up — all using our award-winning family of Roth cheeses. Absolutely perfect for your next outdoor party or summer dinner.
This grilled chicken sandwich is topped with melty Roth Gouda AND Smoked Gouda cheeses, then drizzled with homemade hot honey for a touch of heat. Add lettuce, tomato, and red onion and you have one INCREDIBLE sandwich.
This fresh salad is perfect for a hot summer day when all you want is a light yet filling dinner. Roth Horseradish Havarti gives it a boost of peppery, creamy flavor that complements the grilled shrimp.
This classic summer sammie gets an upgrade with our fan-favorite Jalapeño Havarti. It’s great for family or party guests that enjoy a kick to their food without it being too spicy or overwhelming.
These cheesy potatoes are an easy, savory delight made with Roth Grand Cru®. They’re a great side for any meal and easily feed a lot of people. Leave the bacon bits out if you’ve got vegetarian guests.
If you’re looking for something extra spicy, try this hearty sandwich with creamy Smoked Gouda cheese. Polish sausage also works great if you prefer a milder meat than chorizo sausage.
Our beloved Gouda cheese got an upgrade! It’s still the creamy, mild & sweet cheese you love, but now boasts a bright purple label that will be easier to spot next time you’re grocery shopping.
What better reason to try one of our Goudas (Original, Smoked, Aged, & Spinach Artichoke!) and make a beautiful summer cheeseboard or tasty recipe out of it.
Our Go-To Gouda Pairings
Wondering what to make or pair with our new Gouda once you buy it? Here is a refresher of some of our favorite Gouda pairings:
Original Gouda
For a cheeseboard or a small snack plate: pair our rich, creamy Gouda with peaches, plums, cashews, and pecans. Enjoy it with Riesling or Bock Ale.
For a simple meal: Gouda is perfect for melting on a panini, shredding into stew or chili, or using in mac & cheese.
Smoked Gouda
For a cheeseboard or a small snack plate: pair our Smoked Gouda with raw vegetables (think broccoli, cucumber, & tomatoes), cured meats, and pumpernickel bread. Enjoy it with an Amber ale or Lager.
For a simple meal: Smoked Gouda adds great flavor atop sandwiches, melted on burgers, and shredded into dips & spreads.
When your cheeseboard or recipe is complete, make sure to join the fun on social media using #givemethegouda to share how you Gouda with other cheese lovers!
The long 4th of July weekend is here and having a crowd-pleasing spread at your backyard gathering or picnic is a must! To help you plan, we’ve put together a collection of festive & patriotic cheeseboard and recipe ideas loaded with award-winning Roth cheeses to keep your guests happy.
4th of July Cheeseboard
Bring the red, white, and blue into this simple cheeseboard by adding colorful berries and fun, cut-out cheese shapes. Simply arrange on a platter, and serve! Kid- and adult-friendly.
Every summer holiday needs a cheeseburger, and this simple, 4-ingredient recipe satisfies. The mild, nutty flavor of our award-winning Grand Cru® cheese makes this burger deeply delicious and complex. Top with lettuce, tomato, roasted red peppers, and condiments of your choice!
This fresh, 20-minute salad is chockful of summer vegetables and topped with our tangy, creamy Chèvre goat cheese. Perfect for picnics, potlucks, and everything in between.
These summer club sandwiches will bring sunshine-y goodness to your tastebuds! Smeared with our fresh, tangy Chèvre goat cheese & honey, then stacked with peaches, peppery arugula, sharp red onion, honey baked turkey, bacon, basil & honey Dijon.
These Smoked Gouda sheetpan grilled cheese sliders are the solution for feeding a hungry crowd. Just 7 simple ingredients and a quick 20 minutes to assemble before baking. Use premade pesto to make things even easier!
I have a confession. I don’t like goat cheese. I don’t like yogurt either. It’s always been too tangy for me. Yet I sometimes need to use ingredients that I don’t necessarily love and I have to try them. (The perils of being a recipe developer, some days are much better than others.)
So you can imagine my surprise when I dipped my flatbread into this herbed goat cheese dip and I actually loved it. No one was more shocked than me. Roth Chèvre might be my gateway into the world of goat cheese. It’s mild, fresh tasting, and not overly goat-y.
So why would I make a recipe with an ingredient that I don’t like? Well, because my husband likes it, and he loves a dip. I also had a ton of fresh herbs to use before they wilted in my crisper drawer.
Lastly, every month I get shipped a box of delicious cheeses from my friends at Roth Cheese and I wanted to expand my culinary horizons. I love their cheeses and can’t decide which one to eat first, but I always give the goat cheeses to my neighbors. (They also make a Wild Blueberry and Garlic Herb version.)
So I made a really delicious whipped herbed goat cheese dip and now I won’t avoid things with goat cheese on restaurant menus. Here’s to more beet salads in my future!
Ingredients to Make Whipped Chèvre, Roasted Tomatoes, and Homemade Flatbread //
This is a great recipe to make if you have some herbs and tomatoes to use up before they start to go. The flatbreads will impress everyone when you tell them you made them yourself. No one has to know how easy they are to make.
Whipped Goat Cheese Ingredients //
Roth Chèvre: This is a creamy, mild goat’s milk cheese that is perfect to start with if you think that you don’t like goat cheese. It’s soft, mild, and takes on other flavors beautifully. It comes in 4- and 8-ounce packages that can be found at your local Walmart. (You can also use the Garlic Herb version and really punch up the flavor.)
Honey: This doesn’t make the dip sweet, but it does balance out the tartness of the cheese.
Lemon: Lemon juice brightens the whole dip up. Feel free to fold in the zest when you are folding in the herbs.
Fresh herbs: I almost always have parsley, dill, and chives either in my fridge or growing in my garden. Fresh herbs add so much flavor and brightness to any dish you make.
Garlic: My favorite trick is to drop whole cloves into a running food processor and let the machine do all the work. I start a lot of recipes this way.
Olive oil: This adds a little fattiness and also helps mellow out all of the other flavors.
Roasted Tomato Ingredients //
Cherry tomatoes: I love the way that tomatoes on the vine look. But you can use any kind of tomato you like. I like to use cherry tomatoes because they take less time and are sweeter than large tomatoes.
Shallots: You can leave shallots out if you don’t have any available, but I love the way shallots get sweet when they are roasted. Quarter them to reduce cooking time.
Fresh herbs: I use rosemary, thyme, and oregano, but any herb will add flavor.
Olive oil: Be generous and coat everything well.
Homemade Flatbread Ingredients //
Flour: All-purpose flour is the base of this simple flatbread recipe.
Sugar: Just a pinch adds enough sweetness to balance the tang from the yogurt.
Baking powder: This gives the flatbread lift and helps create the bubbles when cooking.
Yogurt: Helps make a tender flatbread and replaces water in this recipe.
Salt: It might seem like a lot of salt, but you need it to flavor this flatbread.
Olive oil: Coat your pan with olive oil to keep it from sticking., but also it It also helps turn the flatbreads golden brown and crisp up.
How to Make // The Steps
I like to start by making the whipped goat cheese. It needs some time to chill so the flavors can get to know each other.
Add garlic cloves to a running food processor. Let the food processor do the hard work for you.
Add goat and cream cheeses. Let it run at high speed for 3-4 minutes, scraping the bowl every now and again. Make sure that it is really smooth and creamy.
Add lemon juice, honey, olive oil, and a good pinch of salt and pepper, to taste. Run again for another minute.
Transfer to a bowl and mix through the fresh herbs. Cover and chill for at least an hour before you serve it.
While the dip is chilling, start the tomatoes. Line a baking sheet with parchment paper or foil. Spread the tomatoes and shallots out in a single layer.
Drizzle a generous amount of olive oil, salt and pepper over the top. Add sprigs of fresh herbs.
Roast for 15 to 20 minutes. Set aside.
Time for the flatbreads.
Add flour, sugar, baking powder, and salt to a large bowl. Give it a good mix. Stir in the yogurt and when it starts to come together, turn it out onto the counter. Knead for about a minute or until it is in a ball.
Divide into 4 pieces and cover with a tea towel. Let rest for 15 minutes. Roll out to ⅛ inch.
Heat a cast-iron skillet over medium heat. Add 1 tablespoon of olive oil and add the dough to the pan. Cook for about 2 minutes, or until the surface begins to bubble and the bottom turns golden brown. Flip and cook for another two minutes.
FAQs //
What’s the difference between goat cheese and chèvre?They’re the same thing! Chèvre translated from French means both “goat” and “goat cheese”. There are lots of different kinds of cheese made with goat’s milk, but the soft, creamy, fresh, white cheese is commonly known simply as goat cheese.
Can I make this dip ahead of time? YES! It will just get better and better as it chills out in the fridge.
What are the best kinds of herbs to use in this recipe? Honestly, whatever fresh herbs you have. Basil, parsley, chive, dill, thyme, oregano… they all work together and will add tons of flavor to this dip.
Recipe Tips //
It will be hard to not eat all of this dip right out of the bowl, but let it chill for before serving. It will add to the texture, and the flavors will get a chance to get to know each other.
Don’t want to make the flatbread? No problem. Serve on crusty bread, with crackers, or with sliced vegetables.
What else can I do with roasted tomatoes? I like to purée my roasted tomatoes and turn them into a pasta sauce or soup. The roasting brings out the natural sweetness of the tomatoes and elevates anything you put them in. They also make a great side dish all on their own.
Variations of Herbed Goat Cheese //
Roth Plain goat cheese is mild in flavor, so it can take on many different flavor profiles. Here are some other ideas for whipped goat cheese:
Blueberry and Orange: Skip the garlic and herbs, add more honey, orange juice, and orange zest. Maybe even a pinch of cinnamon? Top with blueberry sauce or fresh blueberries. You can also use the Wild Blueberry version to really add to the blueberry flavor.
Strawberries and Balsamic Vinegar: Whip the Chèvre with salt and pepper, olive oil, and top with chopped strawberries and a drizzle of balsamic glaze.
Everything Bagel Goat Cheese: Replace the fresh herbs with a tablespoon or two of everything bagel seasoning.
Goat Cheese Toast: Elevate your morning avo toast. Spread the herbed goat cheese on toast and top with fresh peach slices and a drizzle of olive oil and honey.
How to Store //
This dip will keep in an airtight container for 4 to 5 days in the refrigerator.
You can make and freeze the flatbreads ahead of time (Although, I think they taste best eaten when they are made). Let cool completely, put in a freezer bag, and freeze for up to one month. To reheat, bake at 350° F for 5-10 minutes.
April is National Grilled Cheese Month and I appreciate an entire month devoted to my love of crispy bread and melted cheese. Is there anything better than a grilled cheese sandwich? I really don’t think there is.
The thing about grilled cheese is that it’s so simple and yet so divine, but to make an EPIC grilled cheese, you can’t just throw a cheese sandwich in a pan and call it good. There are thoughts and techniques that go into creating that angelic cheese icon.
Follow these rules for making the most EPIC and delicious grilled cheese sandwich and you will have your mind blown by just how good the grilled cheese can be.
(With such simple ingredients, make sure to use the best quality ingredients you can get your hands on. I splurge on bakery-fresh artisan bread, Irish or French butter, and lots of Roth Cheese.)
01. Use really good bread. Go to the bakery and get a loaf of crusty, hearty bread. You can add some flavor here too. An olive bread, a sweet bread with fruit (I’m not a fan of raisins, but a fruit and nut bread is actually a really delicious base for grilled cheese), baguette, ciabatta, whole wheat – whatever looks good to you. Have the bakery slice it for you and save yourself the terror of cutting off a finger with a serrated knife. (Just me? This hasn’t happened to you?)
02. Use super soft butter. You want butter on every surface of your bread. (Both sides!!) There is nothing more frustrating than trying to spread too cold butter and tearing your beautiful bread. Make sure that it is softer than room temperature, you want spreadable butter. Some people swear by mayonnaise for grilled cheese. If you’ve been here for a while, you know I’m phobic about it, so it’s not something I keep allow in my house, but it’s really good for this job because it spreads well and has enough oil to crisp up your bread.
03. Use a variety of cheeses. Is one kind of cheese good? Absolutely. Are two or three varieties mixed together even more incredible? You betcha. All cheese tastes good, there is no debate about that. But some cheeses have incredible melting qualities. Some have unique flavor profiles. Pair up cheeses that melt really well with ones that have unique flavors. Like Havarti and Gouda, for example, in my Open-Faced Hot Honey and Ham Grilled Cheese. Both are delicious on their own, but Havarti is an excellent melting cheese and Gouda is a flavor explosion. Together they are a dynamic duo.
04. Shred your cheese. Slices are fine, but I really like to shred my cheese and mix them together in a bowl before putting them on my sandwich. I think that this is the best way to get a good mix. I also really love how the cheese melts when you put shredded on a sandwich instead of hand-cut cheese. I just don’t cut my slices as thinly or evenly as my sandwich deserves.
05. Shapes and sizes. Sometimes a regular old sandwich cut in half is what you are after. But if I am eating one with soup, I want it cut into fingers. If I am feeling really fancy, I want an open-faced toastie and want to knife and fork it. My kids like it cut into quarters without crust. I like how when you think outside of the box a little, it changes the grilled cheese experience entirely.
06. Flavor and texture. I think that the perfect bite has all or most of the flavor elements — sweet, salty, sour, bitter, umami. We also can’t forget about texture — creamy, crunchy, smooth, crispy. When you are looking in your fridge for grilled cheese ingredients, anything goes. But I like to think about the perfect bite. Is there a fresh element? Is there going to be some crunch? Am I feeling spicy?
07. Resist the urge to turn up the heat on the pan. You’re hungry and want a sandwich NOW, I get it. It has taken me years to break this habit with my husband. He used to think that the only way to cook pancakes was on high heat. The outside would burn and the inside would be raw. Medium-low and slow is actually the ideal heat setting for pancakes AND grilled cheese. The bread will crisp and turn a luscious golden brown and the cheese and toppings inside will be hot and melty.
08. Shop your pantry. I really like to put mustards, jams, fruit butter, honeys, chutneys, pickled jalapenos, pestos, tapenades, and relishes in my grilled cheese. It’s a great way to add sweetness or a huge pop of flavor or spice. My favorite combination is salty and sweet, so I love adding a thin layer of jam to my bread before adding the cheese. It’s incredible!
09. Shop your fridge. I think that a fresh element is always good in something that is, well, super rich. I like to add fresh herbs (thyme, basil, even the humble parsley), arugula, a few tomato slices, anything that will cut some of the fattiness in the grilled cheese. Fresh ingredients add bite and an entirely different element to the sandwich.
10. Change the cooking vessel. You probably are cooking your grilled cheese in a nonstick skillet. That’s fine, but if you have a cast-iron skillet use that. If you don’t have a cast-iron skillet, get one. They are super cheap and will last forever. They conduct heat better than anything else and can go in the oven. I cook everything I can in one of those. My next favorite cooking vessel for grilled cheese is, wait for it… a waffle iron. There is a place that used to be on Cape that had the best grilled cheese and it was made with good bread, cheddar, and cooked in a waffle iron. It makes for the BEST crevices and crunchy bits. Don’t sleep on trying to cook your grilled cheese in a waffle iron.
Best Melting Cheeses For Grilled Cheese //
Roth Grand CruⓇ is an alpine-style cheese similar in style to Gruyère. It melts like a dream and is slightly sweet and nutty. It is an American-made cheese that is a delicious all-around cheese for eating, melting, and flavor.
Roth Original Havarti is super creamy and mild. It’s perfect for grilled cheese and also a perfect one to pair with a stronger-flavored cheese. You can also make killer combinations when you use flavored Havartis like Dill Havarti, Chipotle Havarti, or my personal favorite — Horseradish Havarti.
Best Cheeses for Adding a Punch of Flavor to Grilled Cheese //
Roth Gouda is a great melting cheese as well, but also has a distinct flavor that can only be found in a Gouda cheese. Punch it up even more and use a Smoked Gouda. I love this with thin slices of apple and Dijon mustard.
Buttermilk BlueⓇ is creamy, tangy, and mellow. I love the unexpected punch of blue cheese in a grilled cheese sandwich. It is too much for me on its own in a sandwich but paired with Havarti, there is plenty of blue cheese kick that is mellowed out by the creamy cheese. For this sandwich, I like a thin layer of fig jam and some prosciutto slices on a fruited bread with some finely chopped rosemary inside.
Chèvre might not be the first cheese you think of in a grilled cheese, but believe me when I tell you, it works. This goat’s milk cheese is tangy, but also mild. (Truth be told I don’t love goat cheese, but I really do like this one.) This is particularly delicious on an open-faced grilled cheese. I like to melt Gouda on the bottom, spread Chèvre on top of that, sun-dried tomatoes, basil, and a handful of arugula. It’s a knife and fork-er, but a perfect brunch sammie.
Delicious Accompaniments to Add To Your Grilled Cheese Repertoire //
Otherwise known as: shop your pantry and fridge for things to put inside your grilled cheese. Just about anything is fair game, but get creative with your ingredients.
Sweet //
Jams and jellies Honey Maple walnuts Hot honey Fruit butters: apple, pumpkin, pear Fruit curds Dried fruit Berries Cranberry sauce Fruit compote Fresh fruit slices
These are just a few ideas to get you started. Once you start to play with ingredients, the possibilities are endless.
Ingredients for Open-Faced Hot Ham and Cheese //
This Open-Faced Hot Honey and Ham Grilled Cheese is my current go-to combination.
Hot Honey: I cannot get enough hot honey. Nothing is safe, I put it on and in everything. It is very easy to make at home, but I usually buy it. If you’d like to make your own, simply mix together 1 cup honey and 2 tablespoons hot sauce. Heat on the stove for a few minutes and then transfer to an airtight container.
Gouda and Havarti cheeses: I love this combination of cheeses. Roth Gouda is my favorite cheese and I love mixing it with Roth Havarti for its melting qualities.
Baby arugula: I love the bite and freshness it adds to a hot ham and cheese sandwich.
Dijon mustard: Because you can’t have a ham and cheese without mustard.
Apples: The thinly-sliced apples add the perfect amount of sweetness and a little crunch.
How to Make Grilled Cheese in the Oven //
I used a crusty white bread that I got at a local bakery. I buttered one side and toasted it, then took it out and spread a light layer of Dijon mustard on the opposite side of bread. Then I topped it with shredded Gouda and Havarti, a few thin slices of ham and apple. Add a little more cheese to help it all stick together. Put it back in the oven and toast until the cheese is melted and gooey. Take it out and add a grind of pepper, a handful of baby arugula, and a generous drizzle of hot honey.
This sandwich hits all the notes that make me happy. Crispy, crunchy, salty, sweet, creamy, spicy. It’s absolute perfection. I hope you love it as much as I do.
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!
April is National Grilled Cheese Month, and we’re celebrating with — what else?? — the MOST DELICIOUS grilled cheese sandwiches. We’ve rounded up six of the simplest, most satisfying recipes from our food blogger friends for those days when we need a bit of extra comfort in sandwich form.
Simplicity is the star of this Garden Pesto Grilled Cheese from Elizabeth of the College Housewife. Bread, our creamy Havarti cheese, store-bought pesto and butter — that’s all you need! It’s exactly the lunch or dinner you’re craving when you’re low on both time and ingredients.
There is nothing simpler or more comforting than a bowl of tomato soup with an ooey gooey grilled cheese. Our friend Yumna of Feel Good Foodie created these finger-friendly Grilled Cheese Dippers made with our creamy Havarti cheese for extra easy dunking.
Pantry staples are great inspiration for grilled cheese sammies. This Chipotle Pimento Grilled Cheese from our pal Bev Cooks uses pimentos, pickles, peppers, mayo and our smoky Chipotle Havarti to create the meltiest grilled cheese of all time. Bonus: your pantry gets a clean out, too.
The Californian Grilled Cheese from Meggan of Culinary Hill is a West coast-inspired delight. Seedy bread, chicken, avocado and our spicy Sriracha Gouda meld together to create a nutty, savory and creamy sandwich with the right amount of kick.
A good cheese sauce recipe can add MEGA flavor to any dish. Because it’s the base ingredient, using high-quality Roth cheese is a must for the best flavor.
The classic base method for making cheese sauce is melted butter + flour (for thickening) + milk + shredded cheese. For this style of sauce, our creamy Havarti, Gouda and Grand Cru® cheeses are the best choice for their superior meltability. Cheeses like our tangy Buttermilk Blue® work better in more dressing-style sauces.
Ready to drizzle cheese sauce on EVERYTHING?! Here’s a few of our favorite recipes:
Everyone needs a go-to cheese sauce recipe in their arsenal, and this Smoked Gouda Cheese Sauce is an excellent choice. Just 8 ingredients and 10 minutes of time results in a silky smooth, slightly smoky sauce for drizzling or dipping. We love it over our Easy Sheetpan Kielbasa & Veggies weeknight dinner.
This Organic Cheddar Cheese Sauce is a quick weeknight lifesaver. Infused with garlic and the buttery tang of our aged Organic Cheddar, it’s super versatile for using on anything — atop roasted veggies and potato skins, or mixed with pasta for an easy mac n’ cheese.
A creamy white sauce with pasta always feels extra luxurious and decadent for dinner. This Rosemary Grand Cru® Cream Sauce is rich, nutty and herby. Keep it easy with plain pasta or try our Creamy Chicken Gnocchi Bake for the ultimate comforting meal. A glass of red wine optional, but always delicious.
Queso might be our favorite cheese sauce (shhhh… don’t tell the others!), and this Roasted Jalapeño Queso made in the Instant Pot is always a hit. Our Jalapeño Havarti cheese adds just the right kick of heat. And it’s not just for chips! Drizzle this queso over nachos, chili and tacos, or make a spicy mac & cheese from it.
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
Winters in Wisconsin can be brutal. A bowl of piping hot soup is one of our greatest antidotes for combating the freezing temps and snow-pocalypse storms that barrel through the Midwest come December. We promise, these four soup recipes will keep bellies warm, appetites satisfied and cheese cravings met.
Roasted Garlic Cauliflower Cheddar Soup: The perfect soup to make on weeknights, serve at a holiday party or heat up for leftovers. Creamy, delicious and vegetarian — this soup checks every box (don’t forget the croutons!). Featuring: Organic Cheddar Cheese
Spicy Chorizo Chili: Everyone claims that THEIR chili recipe is the best…but have you tried this one? Loaded with chorizo, three kinds of beans and our Sriracha hot sauce-laced Gouda cheese for extra kick. Featuring: Sriracha Gouda
Cooking a big Thanksgiving meal is an all-day endeavor with much of it spent on the main event: the turkey! Hours of roasting, basting and finally, slicing the giant bird takes both patience and hard work. Guests will stuff themselves (much like the bird itself) into a turkey-induced nap but still, there are always leftovers.
Instead of reheating the same turkey dinner day after day, try these easy — and of course, cheesy — recipes that will keep your leftovers from becoming anything but boring.
Turkey Pot Pie: The perfect way to repurpose not only turkey but mashed potatoes, gravy AND veggies. This homestyle dish can be thrown together in 20 minutes from start to finish – including baking! Bonus: no grocery store stop and little-to-no ingredient prep. Featuring: Original Grand Cru®
Turkey & Smoked Gouda Panini: Turkey and Smoked Gouda? Talk about a satisfying flavor and texture combo. With sliced apple and a raspberry vinaigrette, this pressed panini is a sweet and savory twist on the usual post-Thanksgiving turkey sando. Featuring: Natural Smoked Van Gogh® Gouda
BBQ Turkey Sliders with Spicy Sprout Slaw: Dry turkey? No problem. These saucy sliders will bring the driest of turkey scraps back to life. Save any leftover Brussels sprouts to put to use in the hot Brussels slaw made with our beloved Grand Cru. Featuring: Original Grand Cru®
Ultimate Turkey Tenders: We’re not sure it gets much easier or kid-friendly than this! Slice your leftover turkey into small strips, prepare the tangy Dijon dressing, roll in herbs and viola! You’ve made the tastiest of finger foods the whole family will enjoy. Featuring: Original Van Gogh® Gouda
It’s hard to envision a fall without all things pumpkin. It’s an ingredient that can be used in more than just festive desserts or your favorite fall latte. We’ve gathered our favorite recipes featuring — you guessed it — PUMPKIN!
Pumpkin Fontina Biscuits: Oozing with creamy Fontina cheese, these biscuits do not disappoint. Put them on the table as the perfect side for all your holiday feasts.
Pumpkin, Kale & Bacon Mac: Enrich your favorite comfort food with a little pumpkin, kale and bacon. The pumpkin adds a tasty contrast between sweet and savory. A perfect weeknight meal the whole family will enjoy. Featuring: Gouda and Grand Cru® or Grand Cru® Reserve
Grand Cru Pumpkin Flatbread: Alfredo and marinara, step aside. Its pumpkin’s time to shine. Leftover turkey or pumpkin puree? Spend a fun night in crafting this flatbread with pumpkin as the base. Featuring: Original Grand Cru®
Whether you’re hosting a party at your house with your closet friends and family or looking for new creative ways to use cheese in your weekly dinner plans, blue cheese is the answer. It adds big flavor and is one of the most versatile cheeses you’ll find — eat it on a cheeseboard, crumbled, spread or melted.
Here are five different ways to enjoy blue cheese:
1. Melt on Top of a Burger: One of the most common and delicious ways to enjoy blue cheese is to crumble and melt it on top of a burger. One of our favorite burger recipes is our Moody Blue Slider made with our delicately smoked Moody Blue® recipes 2. Make a Dip: Another easy way to use blue cheese is it turn it into a cheesy dip! This Pear & Buttermilk Blue® Dip incorporates our Original Buttermilk Blue® cheese along with five other simple ingredients for a dip that’s perfect for a crowd. 3. Make a Dessert: Blue cheese typically isn’t the first thing you think of when making dessert or sweet appetizers, but it’s tangy and savory flavor adds depth to a variety of sweet dishes. These Blue Cheese, Bacon, and Candied Pecan Puff Pastry Bites are a perfect example! 4. Melt in a Grilled Cheese: Any cheese can be melted in a grilled cheese. Yes, even blue! This Buttermilk Blue® Melt made with our Buttermilk Blue® cheese, zucchini and tomatoes is a new spin on your favorite comfort food. 5. Top a Salad: The creamy taste and texture of blue cheese is perfect on top of fresh, crispy lettuce. This Chicken BLT Salad uses blue cheese to add creaminess to the usual bacon, lettuce, and tomato combo.
