Cheese Dish

This classic Italian risotto combines rice with gorgonzola, a traditional blue cheese made with cow's milk. The cheese is added to the classic base of onions and rice, and the whole dish is finished off with butter. The combination of ingredients results in an incredibly creamy risotto that is easily adapted with additional ingredients such as pears, walnuts, or various vegetables. Usually enjoyed as a starter, risotto al gorgonzola is mainly garnished with chopped chives.

Risotto al gorgonzola

Italy

Risotto alla Fontina is a traditional risotto variety originating from the Aosta Valley. The dish is usually made with a combination of risotto rice, onions, garlic, butter, Fontina cheese, white wine, chicken stock, salt, and pepper. The onions and garlic are saut&eacute;ed in butter, and then mixed with the rice and white wine. Hot stock is gradually poured over the mixture while continuously stirring. Once the rice is half-cooked, the cheese is stirred in and the risotto is seasoned with salt and pepper and cooked until creamy. Butter is stirred in near the end of cooking, and the risotto is served immediately, while still warm.

Risotto alla Fontina

Risotto alla valdostana is a rich, creamy risotto prepared in the Aosta Valley since medieval times. It is made with simple ingredients: rice, butter, fontina valdostana cheese, milk, meat broth, and white wine, sometimes additionally enriched with onions or egg yolks. The preparation is simple, but it takes some time because fontina should first be macerated in milk for a few hours or overnight, in order to soak up the milk and develop a silky texture. This flavorful, comforting risotto may be served as a side dish, but it is also delicious enough to be enjoyed on its own.

Risotto alla Valdostana

Risotto con bitto e bresaola is a traditional type of risotto originating from Valtellina. The risotto is usually made with a combination of Arborio rice, onions, olive oil, red wine, vegetable stock, Bitto DOP cheese, bresaola della Valtellina, and butter. The onions are saut&eacute;ed in olive oil with half of the bresaola, followed by the rice, red wine, and stock. The mixture is simmered for a few minutes, and the rest of the bresaola is added, followed by the gradual addition of the rest of the stock as the risotto is cooking. Butter and Bitto cheese are added near the end of cooking, and the risotto is ready to be enjoyed once the cheese melts. There are many variations on the dish so it's not uncommon to use lemons and Casera Valtellina cheese as well.

Risotto con bitto e bresaola

Risotto mantecato ai quattro formaggi is a traditional risotto. The dish is prepared with a combination of risotto rice (Arborio, Carnaroli), butter, onions, stock, and four kinds of cheese &ndash; usually a choice between Fontina, Emmental, Gorgonzola, Pecorino, Grana Padano, and Parmigiano-Reggiano. The onions are saut&eacute;ed in butter, followed by the rice and stock. The risotto is cooked as the stock is absorbed, and when the rice is almost done, the cheeses are added to the pan until the cubes melt. A knob of butter is all that's needed before the dish is ready to be served. It's recommended to pair this risotto with a glass of Sangiovese or Cabernet Sauvignon.

Risotto mantecato ai quattro formaggi

India

Indian saag paneer is a famous vegetable curry which incorporates diced paneer cheese doused in a creamy mixture of fresh leafy greens, also known under the name saag. It is typically made with mustard, fenugreek, spinach, bathua, or collard greens, mashed and incorporated with tomatoes and a rich spice blend. In India, the saag mixture is believed to have originated in the Punjabi region, and paneer version is just one of many varieties which incorporates this fragrant curry base. It can be enjoyed as a smaller side dish or a nutritious main meal that is usually accompanied by roti or naan.

Saag paneer

Schiz impanato is a traditional dish originating from Veneto. It's made with a combination of butter, eggs, breadcrumbs, wild mushrooms, salt, and Schiz &ndash; a typical cheese of the mountain villages around Belluno and Feltre, hardly more than rennet regarding its texture. For Schiz impanato, the cheese is cut into slices that are dipped into eggs and breadcrumbs before they're fried until golden and seasoned with salt. The salt is added at the end, after the cheese slices have developed a crust. The fried cheese is traditionally served with cooked wild mushrooms on the side.

Schiz impanato

Originating from India's Moghul cuisine, shahi paneer is a cheese curry that is prepared with paneer cheese, onions, cashews, and a rich, spicy tomato-cream sauce. The dish is typically accompanied by Indian breads such as naan, roti, or puri. Often referred to as the Royal paneer, traditionally, it is prepared during special occasions and festivities as a vegetarian main course. Rich, hearty, and nutritious, shahi paneer is commonly garnished with coriander leaves.

Shahi paneer

This traditional Czech specialty is also known by the popular name smazak. The dish consists of a block of cheese &ndash; usually Edam &ndash; which is coated in eggs, breadcrumbs, and flour, then shallow-fried until crispy. Even though it can be eaten as a starter, it is usually regarded as a meatless main course due to its size. It can also be served alongside meat or potatoes. Smazak served in a bun is also a popular street food. The essential accompaniment to smažen&yacute; s&yacute;r is tartar sauce, a creamy, refreshing concoction made with yogurt and mayonnaise. This satisfying fried hunk of cheese can be found everywhere in the Czech Republic, from street stalls and lowbrow pubs to the finest of high-end restaurants. Regardless of where you find it, this superb, filling dish is the perfect example of Czech comfort food. A similar dish known as vypr&aacute;žan&yacute; syr is a common menu offering in the neighboring country of Slovakia.

Smažený sýr

Speca me maz is a traditional dip or spread originating from Albania. The dip is usually made with a combination of grated cheese, sour cream, butter, milk, olive oil, pointy green peppers, salt, and black pepper. The green peppers are grilled until lightly charred, the skin is removed, and they are then fried in olive oil, seasoned with salt and pepper, and cooked in milk until it reduces. Sour cream, butter, and cheese are stirred in, and the mixture is cooked until the dip thickens. This cheesy dip is often eaten with small meat sausages called qevapa or fresh bread.

Speca me maz

Croatia

&Scaron;trukli is a rather simple 'pulled pasta' dish, which, depending on the type of filling, can be either savory or sweet. Once the dough has been pulled, filled, and rolled, it is cut into smaller pieces which can then be baked or cooked. The best-known version of this dish is the savory variety filled with fresh cheese, eggs, and sour cream, baked in the oven and coated with either butter or sour cream. This traditional meal from the Zagorje and Međimurje regions has a long history spanning over the last several centuries. However, the dish and its many versions are known throughout all of central Croatia, as well as in the city of Zagreb.

Štrukli

&Scaron;truklji is one of the most typical Slovenian dishes, consisting of different varieties of rolled dough that is filled with either savory or sweet ingredients such as cottage cheese, walnuts, apples, and poppy seeds. They can be found throughout Slovenia&ndash;in home kitchens, restaurants, and numerous mountain huts. &Scaron;truklji can be baked or cooked, and one unique variety of the dish is especially popular during spring and summer, when &scaron;truklji are filled with fresh tarragon. Originally, the dish was prepared at celebrations and festivities in order to celebrate the end of hard labor at the farms, and the practice was present until the 1930s, when people started making &scaron;truklji throughout the year.

Štruklji

Georgia

This khachapuri variety hails from Georgia's Svaneti region, hence the name. The dough is the same as the one used for other types of khachapuri, while the filling is made with a combination of high-fat cheese, eggs, and green onions. The dough is wrapped around the filling, and it is then pressed into a circular shape before being baked until golden brown. It is then brushed with butter and served hot, usually in slices or wedges.

Svaneti khachapuri

Topfengolatsche is a traditional pastry, part of the broader category of golatschen, which are sweet, folded pastries. It is filled with topfen (a type of soft, fresh cheese similar to quark or ricotta) mixed with sugar, eggs, butter, vanilla, and rum-soaked raisins. The pastry dough is typically yeast-based or made from puff pastry, and it is folded around the creamy filling before being baked until golden. Topfengolatsche is a popular treat in Austria, often enjoyed as a breakfast pastry or dessert.

Topfengolatsche

Tortilla con quesillo is a Honduran snack consisting of two corn tortillas stuffed with melting, salty cheese. The concoction is then pan-fried and traditionally served with a tomato-based sauce. Apart from cheese, some cooks like to add mashed refried beans inside the tortillas.

Tortilla con quesillo

Tortino di mozzarella is a traditional savory tart originating from Naples. It's usually made with a combination of stale white bread slices, milk, butter, sliced mozzarella cheese, eggs, salt, pepper, and grated Parmigiano-Reggiano. The crustless bread slices are lined in a buttered baking dish and sprinkled with milk. The mozzarella slices are placed over the bread, and the ingredients are then topped with a mixture of beaten eggs, parmesan, salt, and pepper. The dish is baked in the oven until the egg mixture puffs up and the mozzarella melts. Once done, the tart is served hot. If desired, tortino di mozzarella can be enriched with prosciutto slices that go over the mozzarella.

Tortino di mozzarella

France

Truffade is a thick potato and cheese pancake, a specialty of the French Auvergne region. The cheeses used in the dish must always be mild, such as Gruy&eacute;re, or Tomme fra&icirc;che de Cantal. Truffade is most commonly served as a side dish, as an accompaniment to steaks or other meat dishes. In the Dauphine region's version of the dish, tomatoes are typically used instead of cheese. This savory pancake is sometimes garnished with finely chopped parsley.

Truffade

V&auml;sterbottenostpaj is a traditional cheese pie originating from Sweden. The pie crust is typically made with a combination of flour, butter, and cold water, while the filling consists of a mixture of eggs, milk, cream, V&auml;sterbotten cheese, salt, and white pepper. The cheese is made from cow&rsquo;s milk and has a firm, granular texture. Its flavor is sweet and savory, like a cross between Parmesan and Cheddar. The filling is poured into a baked pie crust, and the cheese pie is then baked in the oven until golden. It&rsquo;s recommended to serve it lukewarm. If desired, v&auml;sterbottenostpaj can be topped with fish roe sauce or mushroom sauce. This cheese pie is often prepared for buffet tables and festive events such as Midsummer.

Västerbottenostpaj

To call this creamy, savory sandwich melted cheese on toast would be a sacrilege. Welsh rarebit is a traditional snack, ideally based on locally produced Cheddar or Caerphilly cheese, melted and mixed with butter and cream or ale, then poured over a piping hot, buttered toast. The dish stems from the 14th century as a way of accentuating the greatness of wheat bread and Welsh Cheddar. The debate about rabbit versus rarebit went on until the late 19th century, when the word rarebit caught on. The rabbit version derives from the fact that the Welsh were extremely bad hunters, so their dinners resulted in cheese instead of rabbits. Today, it is one of the most famous Welsh dishes and an ideal comfort food, with a few variations such as Irish rarebit, made with Irish Cheddar; Scottish rarebit, made with Dunlop cheese; and English rarebit, made with farmhouse Cheddar, seasoned with Worcestershire sauce, then poured over toast that has been soaked in wine.