Cheese

A French dish from the Aubrac plateau: mashed potatoes blended with cheese, butter, cream, and often garlic, cooked until smooth and elastic.

A Bulgarian layered pastry pie with cheese, yogurt, and egg filling.

A Roman pasta dish of pecorino romano, black pepper, and starchy pasta water, traditionally made with tonnarelli or spaghetti.

A hamburger topped with melted cheese, added near the end of cooking.

A hot French ham-and-cheese sandwich on soft white bread, often topped with grated cheese and baked or fried until crisp.

A rectangular pan pizza with thick, crisp-chewy crust, caramelized cheese edges, and cooked tomato sauce.

An Italian blue cheese made from unskimmed cow's milk, aged to develop greenish-blue veining.

A Cypriot cheese with a squeaky texture and high melting point, traditionally from goat and sheep milk but often including cow's milk today.

A traditional Arab dessert of spun pastry dough layered with cheese and soaked in sugar syrup.

A pasta dish of macaroni covered in cheese sauce, most commonly cheddar.

A fresh, non-melting soft cheese from the Indian subcontinent, made by acid-coagulating hot milk, draining, pressing, and chilling.

A small baked Brazilian cheese roll made with cassava flour, chewy and elastic, with a crunchy exterior.

Raclette is a Swiss dish of melted cheese scraped from a heated wheel and served with boiled potatoes.

A cold Balkan salad of diced tomatoes, cucumbers, onions or scallions, raw or roasted peppers, and sirene cheese, dressed lightly with sunflower or olive oil, sometimes vinegar.

A baked potato and reblochon gratin from the French Alps, developed for ski resorts in the 1980s.

A hot cheese sauce—often with ale, mustard, or Worcestershire sauce—served on toasted bread.