Roth Cheese has built a strong reputation around approachable, flavorful cheeses, and its blue cheese lineup is a great example of how familiar styles can still bring something distinctive to the table.
Buttermilk Blue® is Roth’s flagship blue, made with fresh local milk and aged for more than two months. The result is creamy and tangy without becoming overly sharp, making it equally at home on a cheeseboard or in the kitchen. A drizzle of honey brings out its mellow side, while figs, pears, dates, and dark chocolate make natural pairings. It also works beautifully crumbled over salads, roasted vegetables, steaks, and burgers, or stirred into risotto and mac & cheese. For drinks, try it with a dark beer, Riesling, or even gin.
Then there’s Moody Blue®, a small-batch blue that gets its character from a gentle smoking process over fruit wood. The smoke is subtle rather than overpowering, adding another layer to the cheese’s creamy, balanced profile. It’s a natural fit for a cheese plate, but its real versatility shows up in cooking. Moody Blue can be folded into fondue, mac & cheese, or polenta, or used to add depth to creamy dressings, vinaigrettes, and dipping sauces.
For pairings, reach for savory cured meats like bacon, salami, pancetta, and soppressata, or play up the cheese’s sweeter notes with maple syrup, honey, and dark chocolate. A glass of Merlot, Zinfandel, Porter, Stout, or Bock ale rounds things out nicely.
Two blues, two distinct personalities—and plenty of reasons to move them beyond the cheeseboard.