As the cheesiest marathon around, it’s only fitting that a local cheese company sponsors our race. Roth cheese, located in Monroe, WI, offers speciality cheeses that are made from high quality and locally sourced Wisconsin Milk. Kathy McKeon, the Marketing Project Manager at Roth, told us a little bit more about the sponsor, and we discuss its involvement with our race.
“Roth cheese is handcrafted in a little corner of southern Wisconsin where rolling hills emulate Swiss landscapes. Hence, our specialty in Swiss-inspired Alpine-style cheeses, Dutch-style Gouda, Havarti and a few of our own American Originals. We take pride in producing some of the world’s best cheeses and have more than 200 awards to prove it. Our milk is sourced from Rolling Hills Dairy Producers Cooperative – all dairy farmers within a 60-mile radius of the creamery. This ensures high quality, locally sourced, Wisconsin milk. The ultimate precursor for world-renowned cheese.”
Experiences with Wisconsin Marathon
“Teaming up with the Wisconsin Marathon has been a delightful experience. After all, we have been participating for over six years. Directly interacting with the community is always a rewarding experience for Roth. It helps to build a more personal connection between consumers and the brand. Not to mention, the harbor-front location in Kenosha is a beautiful backdrop, providing participants with refreshing views of Lake Michigan. Running a marathon is no easy task – we hope our cheese, along with a juicy brat and a thirst-quenching beer, is the perfect reward for those crossing the finish line. Does it get more Wisconsin than that?”
Will Roth ever compete?
“Never say never. Surprisingly, all the cheese we ingest doesn’t weigh us down too much. There are surely a few runners working for Roth that may be interested in taking on the challenge. It’s just a matter of gathering a gouda-nough crew.”
- 1½ pounds green beans
- ½ cup red onions, thinly shaved
- 1 cup cucumber, sliced or cubed
- 1 cup grape tomatoes
- 2 tablespoons fresh oregano, chopped
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon hot sauce
- 1 teaspoon black pepper, cracked or coarsely ground
- 4 ounces Roth® Buttermilk Blue® Cheese, crumbled
- Bring 2-3 quarts of salted water to a rapid boil, add green beans and cook for one minute to blanch; refresh in cold water. Drain beans and refrigerate until dry.
- Place chilled beans in large mixing bowl and combine with red onion, cucumber, grape tomatoes and oregano.
- Combine olive oil, vinegar, lemon juice and hot sauce in small bowl and whisk until well blended.
- Pour dressing over green bean and veggie mixture and toss.
- Top with crumbled Buttermilk Blue cheese and serve.