To craft Roth Käse's line of luscious blues, we start with Wisconsin's renowned natural resource: local family farms producing the highest-quality milk from Jersey and Holstein cows. The raw milk, higher in butterfat than most and with a character that changes from season to season, is transformed into delicate curds by our cheesemakers. They hoop the curds by hand into traditional round forms, then pierce, salt, and careful cure the cheese for two months or more allows a lacey network of natural blue veining to develop. It takes time and effort to handcraft our cheese, but the result is well worth the effort: a classic blue cheese, deliciously creamy and tangy with a clean, sweet finish.

Buttermilk Blue — As tangy as its name yet mellow; bold yet restrained, perfect for cooking, crumbling or eating out of hand. Shelf-cured at least 60 days.

Recipe Applications:

• A classic for blue cheese dips and dressing
• Great for crumbling over steaks and burgers
• Stars in risotto, pizza, and mac & cheese

Pair with:

• Yeasty dark beer, late harvest Riesling, Gin Martinis
• Celery, endive, and other crudités
• Figs, pears, dates, dark chocolate, honey

Bleu Affinée — Select wheels of Buttermilk Blue are cured a minimum of six months; denser, with a peppery note, added layers of flavor.

Recipe Applications:

• Blend into mashed potatoes
• Spread on crostini with chopped dates, dried apricots, or olives
• Crumble on salads, hot and cold

Pair with:

• Port, Cabernet Sauvignon, Amarone
• Pears, apples, nuts, and crystallized ginger
• Olives, dates, and roasted red peppers