#cheese
11 viral recipes tagged #cheese.
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Käsespätzle — fideos de huevo al queso de los Alpes
The Alps' answer to mac and cheese: tender homemade egg-noodle spätzle layered with melting mountain cheese and crowned with a heap of deeply caramelised onions. Rich, savoury and irresistibly comforting — a one-pan classic of southern Germany, Austria and Switzerland.
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Croque monsieur — sándwich francés de jamón y queso
The deluxe French café toastie: ham between buttery bread, blanketed in a nutmeg-scented béchamel and grated Gruyère, then baked until bubbling and golden. Far more than a ham-and-cheese sandwich — the creamy sauce and grilled cheese crust make it a Parisian brasserie classic. Top it with a fried egg and it becomes a croque madame.
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Francesinha — sándwich de Oporto con salsa
Porto's gloriously excessive sandwich: layers of bread, ham, fresh sausage, smoked sausage and steak, wrapped entirely in melted cheese and drowned in a hot, spiced tomato-and-beer sauce — usually with a fried egg on top and a pile of fries to dunk. Invented in 1950s Porto as a hearty riff on the croque monsieur, it's a knife-and-fork institution of northern Portugal.
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Jachapuri adjaruli — barca de pan con queso georgiana
Georgia's irresistible cheese bread, in its showstopping Adjaran form: a boat of soft yeasted dough filled with molten salty cheese, baked until golden, then crowned with a raw egg yolk and a knob of butter that you swirl into the bubbling cheese at the table. You tear off the crusty ends and dip them into the rich, gooey centre. Pure indulgence — and the most photogenic bread in the Caucasus.
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Käsespätzle — spätzle alemán con queso
Germany's homey answer to mac and cheese: little free-form egg noodles scraped fresh into boiling water, then layered with mountain cheese until molten and crowned with a heap of deeply caramelised onions. Spätzle hails from Swabia, and Käsespätzle is its most comforting form — soft, eggy, cheesy and rich, the kind of Alpine soul food that turns a cold night around.
germanvegetariancomfort-food -
Chiles Rellenos
A classic of Mexican comfort cooking: roasted poblano peppers peeled and stuffed with melting cheese (or picadillo meat), dipped in a light, fluffy egg batter, fried until golden, and bathed in a warm tomato caldillo sauce. Chiles rellenos are a labour of love — the roasting and peeling, the cloud-like beaten-egg coating — but the reward is a tender, smoky pepper with a molten centre in a savoury sauce. A beloved centrepiece for Sunday lunches and celebrations.
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Tartiflette — gratinado saboyano de patata, panceta y Reblochon
The molten Alpine comfort dish of the French Savoie: sliced potatoes and lardons cooked with onion, layered in a dish and topped with a whole Reblochon cheese cut in half, which melts down through everything in the oven into a bubbling, golden, gooey gratin. A splash of white wine and a little crème fraîche enrich it. Tartiflette is après-ski food — rich, warming and unapologetically indulgent — and although it feels timeless, it was popularised in the 1980s to sell more Reblochon. Few dishes say 'cold day in the mountains' so deliciously.
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Kunafa — pastel de queso y almíbar de Oriente Medio
The queen of Levantine desserts: a layer of melting, mild white cheese sandwiched between shredded or semolina kataifi pastry, baked or fried in butter until deep gold and crisp, then drenched in fragrant orange-blossom or rose syrup and showered with crushed pistachios. The famous Nabulsi style (knafeh Nabulsiyeh) is served in glowing orange slabs, warm so the cheese stretches in long pulls. Sweet, salty, crunchy and gooey all at once, kunafa is celebration food across Palestine, Lebanon, Syria and beyond — best eaten hot, fresh and shared.
levantinedessertcheese -
Queso Mascarpone Casero
Mascarpone is Italy's silkiest fresh cheese — a thick, spoonable cream with a gentle sweetness and none of cream cheese's tang. This version needs just heavy cream and a squeeze of lemon juice: warming the cream to 85°C lets the acid tighten its proteins into a lush, velvety curd, and an overnight drain through cheesecloth turns it dense enough to hold a peak. It costs a fraction of store-bought and tastes noticeably fresher in tiramisu, frostings, or simply spooned over berries.
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Dip de Queso Blanco
This is the silky white queso you get at a Tex-Mex restaurant: white American cheese melted with evaporated milk, green chiles, and a quick sauté of onion, jalapeño, and garlic. The evaporated milk is the trick — its concentrated milk proteins keep the cheese emulsified and pourable instead of clumpy or greasy. It comes together in one saucepan in about 25 minutes and stays scoopable as it sits.
mexicanappetizerparty-food -
Fondue de Queso
A classic Swiss cheese fondue: nutty Gruyère and mellow Emmentaler melted into dry white wine until glossy, stretchy, and just barely boozy, ready for spearing with cubes of crusty bread. Tossing the grated cheese with cornstarch and adding it a handful at a time over gentle heat keeps the emulsion silky instead of greasy or stringy, while a splash of lemon juice and kirsch sharpens all that richness.
swissappetizercheese