Unbox a Roth Cheese Box with us! The Fan Favorites Cheese Box is the best place to start for our most popular cheeses. It’s the PERFECT gift for any cheese lover and ideal for Autumn hosting. 🧀📦🍂
Order on @goldbelly through the link on our bio and have cheese at your door in just a few days.
Tag a friend and we’ll send you a code for $20 off your first order. 👀
Introducing NEW Roth Dips & Spreads! The easiest way to level up snack time, cheeseboards, or appetizers. With five different flavors, there's a favorite for everyone. Comment a flavor and we'll share a pairing idea!
🌿 Buttery Garlic & Herb
🧅 Caramelized Onion
🌶️ Jalapeño Havarti
💙 Chunky Blue
🦬 Buffalo Ranch
Find where to buy at the link in our bio.
We’re proud to represent Wisconsin in Goldbelly’s Taste of Wisconsin boxes. Thrilled to be shipping nationwide on @goldbelly as part of the official food program of America's 250th anniversary 🇺🇸
Cheesy herb pull-apart muffins 🧀
1 can biscuits, diced
¼ cup parsley, chopped
½ tsp oregano
½ tsp dried basil
¼ tsp garlic powder
½ tsp onion powder
½ tsp salt
3 tbsp butter, melted
4oz Roth Grand Cru, diced
Preheat oven to 375F. Add all ingredients into a bowl and mix together. Form into 6 balls. Place into a muffin pan. Bake for 15 minutes or golden brown.
Crispy, cheesy, perfection. Why haven't we been smashing potatoes and smothering them with cheese all along?
Ingredients
1.5Lb small potatoes
3 tablespoons extra virgin olive oil
½ teaspoons paprika
1 teaspoon garlic powder
¼ teaspoon salt and pepper or to taste
Instructions
- Bring a large pot of water to boil
- salt the water generously. Add potatoes and cook for 15-20 minutes, until fork tender. Drain and cool.
- Preheat oven to 425°F and lightly grease a large nonstick baking sheet or sheet pan.
- Arrange potatoes on the baking sheet and use the bottom of a glass or potato masher to gently press down on potatoes until smashed.
- Bake in the oven for 20 minutes, flip and top with cheese. Bake for another 15-20 minutes until the potatoes are golden and crisp
- Serve with desired dipping sauce. with desired dipping sauce.
The viral Grand Cru Upside-Down Puff Pastry is always a winner. 😋
Ingredients:
6 Tbsp Olive Oil
6 tsp Balsamic Glaze, more for topping
1 tsp Thyme
3/4 cup Roth Grand Cru Cheese, divided
6 pieces Prosciutto
1 Sheet Puff Pastry, cut into 6 rectangles
1 egg with 1 Tbsp water for egg wash
Instructions:
- Preheat oven to 400F.
- On a prepared baking sheet, pour 1 Tbsp Olive Oil, top with 1 tsp Balsamic Glaze. Add a sprinkle of thyme. Top with about a some grated Grand Cru and a piece of Prosciutto so everything is layered on top of one another. Top a piece of puff pastry. All ingredients will be underneath. Flatten and press down edges with a fork. Brush with egg wash and top with a sprinkle of grated Grand Cru.
- Bake for 15-18 minutes and golden brown on top. Serve immediately and top with more balsamic glaze, if desired.
Pavino is a taste of the Alps. If the Alps were in Wisconsin, that is. Modeled after classic cheeses from the Italian Dolomites like fontina and asiago, one taste of Pavino will transport you to a canoe on the legendarily picturesque Lago di Braies!
Pavino is a washed-rind Alpine-style with a very distinctive green rind. It’s complex and nutty with delightful underlying sweet notes. Underscore Pavino’s natural earthiness by pairing it with a rosemary biscuit. Serve it with a Gold Rush, the Whiskey Sour’s more modern kissing cousin, to play up Pavino’s sweeter side.
The best thing about Pavino? No need to hike the vast Lauterbrunnen Valley to enjoy it — just hike on over to @wholefoods for a wedge or two!
🧀: @rothcheese
📍: Monroe, WI
#TheStateOfCheese
The tastiest way to start the day. ☀️🧀🥚
Ingredients:
1 premade mini pie crust or homemade
2 tbsp butter
1 small onion, diced
1 garlic clove, minced
1 tsp salt
6 cups spinach
6oz Roth Gouda Cheese
1 large egg
Instructions:
- Preheat the oven to 375F. Prepare a muffin pan.
- Unroll the premade pie crusts out over your work surface. Pull apart pie crusts. Press into muffin pan.
- Preheat a large sauté pan over medium heat and melt the butter. Add the diced onion and minced garlic. Sauté the mixture over medium heat until the onion is translucent.
- Season the mixture with salt, then add the spinach. Cover the pan with a lid to wilt the spinach. Once the spinach is wilted down, continue cooking it for a few more minutes, allowing the water to evaporate. Remove the mixture from heat and allow it to cool slightly.
- Combine the Gouda, spinach and onion mixture, and the egg in a large mixing bowl. Using a spatula, combine everything thoroughly. Use a spoon to fill each tart shell to the top, but do not pack the filling down.
- Bake the tartlets at 375F 180 20 to 22 minutes. Bake until the crust is golden brown. Allow the tartlets to cool in the pan for 5 minutes, then use a spoon to take them out onto a cooling rack to cool further.
Chilly temps call for cozy meals like this Butternut Squash and Spinach Lasagna.
Ingredients:
Butternut Squash Filling:
- 2 Cups Butternut Squash, roasted & pureed or canned puree
- 1 cup ricotta cheese
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cinnamon
Spinach Filling:
- ½ Cup Onion, diced
- 3 Cloves Garlic, minced
- 8 oz Baby Spinach, chopped
- 1 Cup Ricotta Cheese
- 1 cup Grand Cru
- ¼ teaspoon salt & freshly ground pepper
Additional Ingredients:
- 12 Lasagna Noodles, oven ready or cooked according to package
- 2 ½ Cups Grand Cru
Instructions:
BUTTERNUT SQUASH FILLING:
1. Combine 2 cups of butternut squash puree with ricotta cheese, milk, salt, nutmeg and cinnamon in a food processor.
2. Mix well.
SPINACH FILLING:
1. Sauté the onions in 1 Tablespoon olive oil over low/medium heat until soft. Season with a little salt and pepper.
2. Add the garlic, stir and add the spinach. Cook another minute.
3. Transfer to a bowl and add the ricotta cheese and Grand Cru cheese. Stir to combine.
TO ASSEMBLE:
1. Spray the bottom of a 9×13 baking dish with cooking spray or olive oil. Spoon in enough butternut squash puree to coat the bottom of the dish.
2. Lay 3 noodles side by side (overlapping if necessary and cut noodles if they are too long)
3. Drop spoonfuls of the pureed butternut squash onto the noodles and spread using the back of a spoon.
4. Drop spoonfuls of the spinach mixture on top of the squash and repeat with the back of a spoon.
5. Top with with Grand Cru.
6. Repeat this process 3 more times, resulting in 4 layers.
7. On the last layer, top with Grand Cru.
8. Cover and bake for 30 minutes in a preheated 375°F oven or until hot all the way through.
9. Remove the foil and set the pan under the broiler for a few minutes to create a golden brown top if desired.
