Portal:Cheese dishes
Portal maintenance status: (October 2018)
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Introduction
This is a list of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of a dish or a food. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
Selected general articles
Cheese and crackers is a common dish consisting of crackers paired with various or multiple cheeses. It is also known as cheese and biscuits outside the United Kingdom, United States and Canada. Historically the fare of sailors, soldiers, and pioneers, it became popular in American restaurants and taverns around the 1850s. It is prepared using various types of cheeses, and is often paired with wine. Mass-produced cheese and crackers brands include Handi-Snacks, Ritz, Jatz and Lunchables. Read more...
Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices from the Indian subcontinent.
It is mainly eaten with roti, naan, rice, other breads. Paneer is the word for cottage cheese, and shahi is the term for royal (in reference to the Imperial Court). Read more...
Raclette /rəˈklɛt/ is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg (13 lb). The Alpine cow milk based dairy product is most commonly used for melting, but is also consumed as a slice. Raclette is a Savoyard (French) as well as Swiss dish based on heating the cheese and scraping off (from French: racler) the melted part. Read more...
Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread. The names of the dish originate from 18th-century Britain. Despite the name, the dish contains no rabbit meat. Read more...
A Cuban sandwich is a variation of a ham and cheese sandwich that originated in cafes catering to Cuban workers in Key West and Ybor City, Tampa, two early Cuban immigrant communities in Florida. Later on, Cuban exiles and expatriates brought it to Miami, where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread. Salami is an important ingredient for Cuban sandwiches made in Tampa, where there is a large Italian population, but is not usually included in South Florida.
In 2012, the "Historic Tampa Cuban Sandwich" was designated as the "signature sandwich of the city of Tampa" by the Tampa City Council. Read more...
Sandesh (Bengali: সন্দেশ Shôndesh; Sylheti: হান্দেশ Handesh; Hindi: संदेश) is a dessert, originating from the Bengal region of the Indian subcontinent, created with milk and sugar.[better source needed] Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd. Read more...
A bagel and cream cheese (also known as bagel with cream cheese) is a common food pairing in American cuisine, the cuisine of New York City, and American Jewish cuisine, consisting in its basic form of an open-faced sandwich made of a bagel spread with cream cheese. The bagel is typically sliced into two pieces, and can be served as-is or toasted. The basic bagel with cream cheese serves as the base for other sandwiches such as the "lox and schmear", a staple of delicatessens in the New York area, and across the U.S. Read more...
A cheese and pickle sandwich (sometimes known as a cheese and chutney sandwich or a ploughman's sandwich from its resemblance to a ploughman's lunch) is a British sandwich. As its name suggests, it consists of slices of cheese (typically Cheddar) and pickle (a sweet, vinegary chutney, the most popular brand being Branston), sandwiched between two slices of bread. The inside slices of the bread may be spread with butter or margarine, and the sandwich may include salad items such as lettuce and rocket (U.S., arugula).
Sean Poulter of the Daily Mail described the sandwich as "quintessentially British". A recent informal poll by the German supermarket chain ALDI saw it voted as Britain's favourite sandwich. Sean Poulter of the Daily Mail described Branston pickle as a "key ingredient" of the sandwich. Celebrity chefs such as Jamie Oliver, Anthony Worrall Thompson and the Hairy Bikers have produced their own recipes for the sandwich. Oliver attributes the sandwich's popularity to the way in which "the crunch of the pickle perfectly complements the smooth softness of the cheese, and the vinegariness of the pickle balances the richness of the cheese." Read more...
International fast-food restaurant chain Burger King and its Australian franchise Hungry Jack's have had a variety of breakfast sandwiches in their product portfolio since 1978. The Croissan'wich was the first major breakfast sandwich product introduced by the company.
The company sells slightly different versions of breakfast sandwich between international markets, using local breakfast traditions and tastes to cater to those regions. To promote continuing interest in the company's breakfast products, Burger King occasionally releases limited-time (LTO) variants on its breakfast sandwiches that have different ingredients from standard sandwich recipes. Being one of the company's major offerings, breakfast sandwiches are sometimes the center of product advertising for the company. Additionally, as a major product in the company's portfolio, Burger King has registered many global trademarks to protect its investment in these products. Read more...
Cheese buns or cheese breads may refer to a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Brazil, Colombia, Ecuador, Argentina and Paraguay. Cheese buns may be made with cassava or corn flour, or both, and cheese. In countries where the snack is popular, it is inexpensive and often sold from street vendors, in snack shops, and in grocery stores. Read more...
Eru Goudkuipje Sambal is a Dutch commercial processed cheese spread prepared using chili paste as one of its ingredients
Cheese spread is a soft spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients. Read more...
In the cuisine of the Southern United States, pimento cheese is a spread or relish made with cheese, mayonnaise and pimentos. It is served on bread, crackers and vegetables, or in sandwiches. Pimento cheese sandwiches are a signature item at the professional golf Masters Tournament. Read more...
Aligot is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
Traditionally made with the Tomme de Laguiole (Tome frâiche) or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including Mozzarella and Cantal. The Laguiole cheese imparts a nutty flavour. Read more...
A submarine sandwich, also known as a sub, hoagie, hero, grinder, po'boy or Italian sandwich, is the name given in the United States to a type of sandwich that consists of a length of bread or roll split crosswise and filled with a variety of meats, cheeses, vegetables, and condiments. The sandwich has no standardized name, with over a dozen variations used around the world. Larger submarine sandwiches, particularly those that are longer in length or overstuffed with greater quantities of ingredients than usual, are sometimes called battleship sandwiches, flattop sandwiches or destroyer sandwiches.
The terms submarine and sub are widespread and not assignable to any certain region, though many of the localized terms are clustered in the northeastern United States. Read more...
Toasted cheese, cheese toast, cheese on toast, roasted cheese, grilled cheese or choast is a snack made by placing cheese on slices of bread and melting the cheese under a grill. It is a simple meal, popular in the United Kingdom. When prepared correctly, the cheese covers the bread exactly so there are no bitter burnt edges. Read more...
Stuffed peppers is a dish that exists in different names and forms around the world. It consists of hollowed or halved peppers (typically bell peppers), filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. They are usually assembled by filling the cavities of the peppers and then cooking. Read more...
A fried calzone from Apulia in southern Italy
A calzone (US: /kælˈzoʊneɪ,-ni, -ˈzoʊn/, UK: /kælˈtsoʊni, -neɪ/; Italian: [kalˈtsoːne], "stocking" or "trouser") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Read more...
Lasagne (/ləˈzænjə,-ˈzɑːn-, -ˈsɑːn-/; Italian: [laˈzaɲɲe]; singular lasagna) are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. Read more...
Cheetos (formerly styled as Chee-tos until 1998) is a brand of cheese-flavored puffed cornmeal snacks made by Frito-Lay, a subsidiary of PepsiCo. Fritos creator Charles Elmer Doolin invented Cheetos in 1948, and began national distribution in the U.S. The initial success of Cheetos was a contributing factor to the merger between The Frito Company and H.W. Lay & Company in 1961 to form Frito-Lay. In 1965 Frito-Lay became a subsidiary of The Pepsi-Cola Company, forming PepsiCo, the current owner of the Cheetos brand.
In 2010, Cheetos was ranked as the top selling brand of cheese puffs in its primary market of the United States; worldwide the annual retail sales totaled approximately $4 billion. The original Crunchy Cheetos are still in production but the product line has since expanded to include 21 different types of Cheetos in North America alone. As Cheetos are sold in more than 36 countries, the flavor and composition is often varied to match regional taste and cultural preferences—such as Savory American Cream in China, and Strawberry Cheetos in Japan. Read more...
Túró Rudi is the name of a curd snack popular in Hungary since 1968. The bar is composed of a thin chocolate-flavored outer coating and an inner filling of túró (curd). The "Rudi" in the product name comes from the Hungarian "rúd", which translates to rod or bar (and is also a nickname for the name "Rudolf"). Túró Rudi can be made in different flavours and sizes.
The basic (plain, "natúr") bar is far cheaper and more popular and comes in two sizes: the classic 30-gram (1.1 oz) bar and the larger ("óriás", giant) 51 g (1.8 oz) bar. There are differently-flavoured varieties of the bar, like apricot, strawberry and raspberry as jams in the túró, but coconut and vanilla are aromas. The plain bar can be found with dark chocolate outer coating. Read more...
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. Read more...
A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty, but the burger can include many variations in structure, ingredients, and composition. The cheese is normally added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. As with other hamburgers, a cheeseburger may include toppings, such as lettuce, tomato, onion, pickles, mustard, mayonnaise, ketchup, or bacon; examples of less common toppings might be spinach or olives.[citation needed]
In fast food restaurants, the cheese used is normally processed cheese, but essentially any other meltable cheeses may be used—common examples include cheddar, Swiss, mozzarella, blue Cheese, and pepper jack. Very soft/wet cheeses that melt poorly—like cream cheese, cottage cheese, or ricotta—are very unusual, and very hard/dry cheeses like Parmigiano-Reggiano would rarely be used in quantities sufficient to be a recognizable topping as opposed to a seasoning.[citation needed] Read more...
Túrós csusza is a traditional Hungarian savoury quark cheese noodle dish made with small home-made noodles or pasta.
Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. Spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles. Read more...
Fried cheese is a dish prepared using cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack. Fried cheese is a common food in Brazil, and is typically served as a breakfast dish in Cyprus, Greece, Lebanon, Syria and Turkey. Fried cheese is served as a tapas dish in Spain, and in Spain fried cheese balls is referred to as delicias de queso (English: "Cheese delights"). It is also a dish in Italian cuisine. Fried cheese is typically served hot, right after being cooked. It may be accompanied with a dipping sauce or coated with a dressing. Read more...
A grilled cheese sandwich is a sandwich generally made with one or more varieties of cheese (a cheese sandwich) on any sort of grilled or toasted bread, such as flat bread or wheat bread, that may include spreads such as butter or mayonnaise. Read more...- Khira sagara (Odia: କ୍ଷୀର ସାଗର) is an Odia sweet dish that literally translates to ocean of milk in the Odia language. The sweet has depiction in the Hindu mythological scripture about Lakshmi serving Vishnu and Madhusudana with it.
Khira sagara consists of marble-sized balls of chhena cheese soaked in sweetened, condensed milk. Saffron and cardamoms are the typical seasonings that are added to this dish. Khira sagara is typically served either at room temperature or slightly chilled. Read more...
The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Read more...
The carrozza, also referred to as mozzarella in carrozza (Italian: mozzarella in carrozza, English: "mozzarella in a carriage"), is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by frying mozzarella cheese that is within slices of bread. It is a popular dish in the Campania region of Southern Italy and in areas of New York City. Mozzarella fritta is a variation of the dish that consists of battered cheese, without any bread. Read more...
Fondue (/ˈfɒndjuː,fɒnˈdjuː/; French: [fɔ̃dy]) is a Swiss and French Savoyard dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth. Read more...
Vatrushka (Belarusian, Russian and Ukrainian: ватрушка) is an Eastern European pastry (pirog) formed as a ring of dough with quark in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about five inches in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet yeast bread dough. Savoury varieties are made using unsweetened dough, with onion added to the filling.
The etymology of the word is uncertain. A widespread hypothesis derives the name from the word vatra meaning "fire" in some Slavic languages. Alternative hypotheses trace it back either to the verb teret (тереть, "to rub" or "to grate") or to the term tvorog (творог, "quark"). Read more...
A Monte Cristo is a fried ham and cheese sandwich, a variation of the French croque-monsieur. In the 1930s–1960s, American cookbooks had recipes for this sandwich under such names as "French Sandwich", "Toasted Ham Sandwich", and "French Toasted Cheese Sandwich". Swiss cheese is typically used. Read more...
A ham and cheese sandwich is a common type of sandwich. It is made by putting cheese and sliced ham between two slices of bread. The bread is sometimes buttered and/or toasted. Vegetables like lettuce, tomato, onion or pickle slices can also be included. Various kinds of mustard and mayonnaise are also common.
Sliced bread, sliced cheese, and sliced cooked ham are very readily available in Western supermarkets and as a result ham and cheese sandwiches are quick and easy to prepare. They are a common component of a packed lunch. Read more...- Imeretian closed khachapuri
Khachapuri (Georgian: ხაჭაპური [xɑtʃʼɑpʼuri] (
listen) from ხაჭო xach'o "curds" + პური p'uri "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. It is Georgia's national dish.
It is more popular among men and older people. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the Khachapuri index, developed by the International School of Economics at Tbilisi State University. Read more...
In North America, a breakfast sandwich is any sandwich filled with foods associated with the breakfast meal. Breakfast sandwiches are served at fast food restaurants and delicatessens or bought as fast, ready to heat and eat sandwiches from a store. Breakfast sandwiches are commonly made at home. Read more...
Quarkkäulchen (literally "little quark ball") is a Saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. The dough is traditionally fried in linseed oil into small pancakes. These are served hot, usually with sugar, fruits or other sweet side dishes. Read more...
Did you know...
- ... that cheese soup, referred to as Kassuppe, is a specialty dish in Central Switzerland?
- ... that following its recent rediscovery, Dora Saker's 1917 book Practical Cheddar Cheese-making has "quickly acquired cult status amongst farmhouse cheese-makers"?
- ... that in 2013, the production of Oxford Blue cheese created around 50,000 litres (13,000 US gal.) of waste whey per month, which was processed using an anaerobic digester?
- ... that the Welsh goat's cheese Pantysgawn was created after a farmer was sent to market to buy a cow?
- ... that the increased prominence of pizza in China had the secondary effect of introducing Chinese consumers to cheese as a culinary ingredient?
- ... that pimento cheese is a type of cheese spread that has been referred to as "pâté of the south" and "Carolina caviar"?
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Selected images
Paskha made of curd cheese
A ham and cheese sandwich, one of several types of cheese sandwiches
Welsh rarebit made with a savory sauce of melted cheese and other ingredients and served hot on bread or in a chafing dish for dipping
Dipping a cheese fondue with a long-stemmed fork
Queso flameado prepared with Oaxaca cheese and topped with chorizo sausage
A selection of cheese dogs
Moretum is a type of herb cheese spread that the Ancient Romans ate with bread.
Aligot, a regional French dish made from melted cheese blended into mashed potatoes, often with some garlic
Chhena Gaja from Pahala, Orissa
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