Plato de queso

Georgia

Una de las variedades más populares de khachapuri, la adjaria, es una tarta abierta rellena de una combinación de queso y huevos. La base está hecha de masa con levadura que se extiende hasta formar un rectángulo y tradicionalmente se rellena con queso sulguni o imereti, o una combinación de ambos. El plato se remata con un huevo que se coloca encima y luego se hornea hasta que el huevo esté parcialmente cocido. Esta tarta con forma de barco es originaria de la región costera de Adjaria y se suele servir con una rodaja de mantequilla encima.

Khachapuri de Ajaruli

Ajdovi &scaron;truklji is a traditional type of Slovenian &scaron;truklji. The dough is usually made with a combination of salted water and buckwheat flour. Once prepared, a smooth mixture of skuta (white curd cheese), eggs, sour cream, and salt is spread over the dough, and it is then tightly rolled in order to make &scaron;truklji. The &scaron;truklji are boiled in salted water and then cut into slices before serving. Although the combination of skuta, eggs, and sour cream is the most favored filling, it can also be made with walnuts, various cheeses, or sweet ingredients.

Ajdovi štruklji

France

El aligot es un plato francés que lleva puré de patatas, queso fundido, nata y ajo machacado. Esta combinación da como resultado una mezcla cremosa, elástica y aterciopelada similar a la fondue. El plato es una especialidad de L'Aubrac, una región situada en el sur de Francia. Se cree que el aligot fue inventado por monjes que vivían en los monasterios regionales y que a menudo eran visitados por peregrinos en su camino a Santiago de Compostela, un lugar de peregrinación en el norte de España. La versión original incluía una combinación de pan y queso, pero el plato adquirió su forma definitiva en el siglo XVI, tras la introducción de las patatas. El aligot se suele servir junto con salchichas, ternera asada, cordero y cerdo. Tradicionalmente, se prepara con el queso local Tomme, pero las variedades modernas suelen incorporar mozzarella o cantal.

Aligot

Arepa de queso is a Colombian variety of arepas which have a dough that is combined with cheese such as queso fresco or queso seco. When served, these arepas are split in half, then spread with butter and filled with more cheese, according to personal preferences, although they can also be consumed plain. In Colombia, they are often paired with a cup of hot chocolate.

Arepa de queso

Berthoud is a classic French cheese dish originating from the region of Savoie. It's made with a combination of Abondance cheese, potatoes, Vin de Savoie white wine, Madeira or Port, garlic cloves, pepper, and (optionally) a pinch of nutmeg. In order to prepare it, the bottom of a Berthaud dish (an oven dish made of porcelain) is first rubbed with garlic. It's then filled with thin strips of Abondance or grated Abondance, Vin de Savoie, Madeira or Port, a pinch of nutmeg, and pepper. The dish is then cooked au gratin in an oven until the cheese melts and the exterior becomes goden brown. Berthoud is served immediately in individual portions. The dish must be eaten quickly, while still hot, otherwise the texture will change and become stringy and elastic. Berthoud dates back to the beginning of the 20th century and it was named after the person who created it, a caf&eacute; owner called Berthoud. Nowadays, the dish is often served with jacket potatoes on the side.

Berthoud

Bolita di keshi is a popular Aruban snack that is especially beloved by children who consume it as a snack. Because it is quite easy to prepare, bolita di keshi is an ideal dish for parties and family reunions. This flavorful, but highly caloric appetizer consists of cheese balls that are deep-fried in hot oil. For a more authentic Dutch Caribbean flavor, it is recommended to use a combination of sharp cheese (like cheddar) and some lighter white cheese (like feta and ricotta).

Bolita di keshi

Borano is a traditional dish from Adjara, nicknamed Georgian fondue, made primarily from sulguni cheese, a semi-soft, brined cheese, and clarified butter. To prepare it, slices of sulguni cheese are melted in a generous amount of butter, creating a gooey, flavorful mixture. Sometimes, cornmeal and a lightly cooked egg are added, enhancing the dish&rsquo;s creaminess and richness. The result is a simple yet decadent dish often served with traditional Georgian breads like mchadi (cornbread). It is typically served as part of Georgian feasts, known as supra, or enjoyed as a standalone dish for breakfast or dinner.

Borano

Italy

Este antiguo plato de origen romano se considera uno de los platos italianos más sencillos y satisfactorios. El cacio e pepe se compone de pasta (normalmente espaguetis), queso Pecorino Romano curado, sal y mucha pimienta negra molida. Como los ingredientes son fáciles de transportar y no se estropean con facilidad, antaño era el plato favorito de los pastores romanos. La pimienta picante protegía a los pastores de los efectos del frío durante la noche, mientras que la pasta les proporcionaba los hidratos de carbono que necesitaban para realizar su agotadora labor. Sin embargo, esta sencilla comida es tan buena que el famoso chef y personalidad televisiva Anthony Bourdain la describió diciendo que "podría ser lo mejor de la historia del mundo".

Cacio y pimienta

El coliflor con queso es un plato tradicional inglés que consiste en cogollos de coliflor hervidos bañados en una salsa hecha con harina, leche, mantequilla, nuez moscada y quesos curados como el cheddar. Luego, todo el preparado se hornea en el horno y se puede servir como plato principal vegetariano o como una guarnición sabrosa para acompañar carne asada y patatas. Se cree que el coliflor con queso se preparó por primera vez en el siglo XVII, cuando la verdura se introdujo por primera vez en el Reino Unido. Hoy en día, el plato también es popular como comida preparada para bebés.

Queso de coliflor

United States

El queso, en concreto el cheddar, ha dividido a toda una nación entre aquellos que no pueden imaginar su tarta de manzana sin queso y aquellos que se niegan a echar a perder algo tan noble como una porción de tarta de manzana americana con queso añejo y ligeramente picante. Aunque se cree que tiene sus orígenes en Nueva Inglaterra, algunos sugieren que la tarta de manzana con queso cheddar se remonta a Inglaterra, e incluso a tiempos más antiguos, cuando la combinación de queso, fruta y frutos secos era habitual. El consumo de tarta de manzana con queso es típico y a menudo está profundamente arraigado en la tradición de regiones como Nueva Inglaterra, Pensilvania y el Medio Oeste, así como en ciertas partes de Canadá y Gran Bretaña. El estado de Vermont se ha tomado el asunto tan en serio que en 1999 promulgó una ley relativa al consumo de tarta de manzana con añadidos como queso cheddar, helado y leche fría. Aparte del queso cheddar, a veces también se utilizan otros tipos de queso, como el roquefort, el gruyère, el wensleydale, el gouda o el parmesano.

Tarta de manzana con queso cheddar

Australia

These fluffy rolls are a favorite of numerous children throughout Australia. The dough is sprinkled with bits of bacon and cheese, then baked in an oven until the cheese melts and the rolls are golden in color. For a filling meal, it is recommended to serve cheese and bacon rolls with a bowl of soup.

Cheese and Bacon Roll

El pastel de queso y cebolla es un plato tradicional inglés. Aunque se consume en todo el país, algunas fuentes sugieren que es una tradición del noroeste. El pastel se hace típicamente con una combinación de masa quebrada, queso cheddar o queso desmenuzable y cebollas cocidas o fritas. Otros ingredientes comunes, aunque no tradicionales, son las papas, la crème fraîche y una salsa hecha con harina, leche y crema. Se recomienda servir el pastel tibio o frío, preferiblemente acompañado de papas fritas y una ensalada.

Pastel de queso y cebolla

A local delicacy in the cuisine of the Midwestern United States and Canada, deep-fried cheese curds are made from curds that form before cheeses like cheddar are formed into blocks or wheels and left to age. Fresh curds have a rubbery texture and squeak slightly when bitten into, which is why they are sometimes referred to as squeaky cheese. The squeak is a sign of its freshness, and after about twelve hours, the curds begin to lose their squeak, so they should be eaten on the day they are produced. Since there are many cheese factories and dairies in Wisconsin, the best and freshest cheese curds are produced in that state. Light, fluffy and smooth, the authentic Wisconsin breaded cheese curds are said to melt in the mouth. The curds come in a variety of flavors such as garlic, spicy Cajun, taco, or mild ranch. They are usually served at fairs and carnivals, and sometimes in bars, fast food chains, and restaurants. In Canada, it is popular to eat them in poutine - a dish consisting of French fries topped with a thick gravy that is filled with delicious cheese curds.

Cheese curds

Este sencillo plato de comida rápida se prepara aderezándolo con queso derretido. Según la variedad del plato, el queso se enriquece a veces con la adición de diversas verduras, carnes y especias. Aunque no se sabe mucho sobre la historia de las patatas fritas con queso, se cree que ganaron popularidad después de 1952, cuando los productos de queso enlatado comenzaron a estar disponibles en los Estados Unidos de América. Lo que sí se sabe es que este reconfortante acompañamiento es un alimento básico en numerosos restaurantes y locales de comida rápida de todo el país.

Papas fritas con queso

New Zealand

Cheese roll is a popular New Zealander snack consisting of rolled-up pieces of crustless white bread filled with cheese and onions. The combination is then grilled and topped with butter. The dish can be found at numerous cafeterias and similar food joints throughout New Zealand. It is recommended to consume cheese rolls on their own or to pair them with a hot bowl of soup.

Cheese Roll

Mexico

El chile pasilla con queso es un plato tradicional mexicano a base de chiles originario de Chihuahua, Oaxaca y Puebla. El plato generalmente se prepara con una combinación de chiles pasilla asados en seco, cebollas, tomates, aceite de oliva, sal, tortillas y queso Oaxaca o mozzarella. Los chiles se remojan en agua y luego se agregan a la sartén con cebollas y tomates salteados. La combinación se cocina brevemente y se vierte el agua del chile en la sartén, luego se sazona con sal. El queso se coloca en capas encima y la mezcla se cocina a fuego lento hasta que el queso comienza a derretirse. Una vez listo, el plato se sirve caliente con tortillas tibias al costado.

Chile pasilla con queso

United Kingdom

Chips, cheese, and gravy is the national dish of the Manx people. It consists of deep-fried potato chips, grated Manx Cheddar cheese, and beef gravy. This local specialty can be bought at many of the island's takeaways. In order to prepare the dish, chips are first deep-fried, topped with grated cheddar, then gravy, which melts the cheese. Every year, on the last Monday of January, chips, cheese, and gravy are celebrated with their own day, called National Chips, Cheese &amp; Gravy Day.

Chips, Cheese, and Gravy

Montenegro

Cicvara is a traditional peasant dish originating from Montenegro and some areas in Herzegovina. The dish is usually made with a combination of corn flour, fresh cottage cheese or semi-hard cheese, milk, water, salt, and matured kaymak. The cheese is melted in water and milk, and when the flour is added, the mixture should be vigorously stirred until done. Regardless of the name and numerous variations (almost every family has their own way of preparation), cicvara started out as peasant dishes that provided the much-needed calories for a full day of work in the fields. It's recommended to serve the porridge in wooden bowls. If desired, top it with herbs, bacon bits, sour cream, or honey.

Cicvara

Eezgii is a traditional dish originating from Mongolia. It's made by cooking milk and a bit of kefir or yogurt. After the curdling process, the ingredients are cooked until all liquids evaporate. The dried mass of curds is then roasted until it turns into small pieces of golden-colored cheese. Eezgii is usually stored in a sack of cloth, and it's eaten as a snack between meals. The flavors are slightly sweet, and the texture is grainy or sandy on the tongue.

Eezgii

This delectable cheese-filled focaccia hails from the town of Recco, Liguria's gastronomic capital where it can be found in every bakery, pizzeria, and restaurant. It was reportedly invented in the 12th century when, according to legend, the citizens of Recco were preparing this dish for the Crusaders with the little they had: flour, water, olive oil, and some cheese. Unlike most other focaccia flatbreads, this one is made without yeast, and features a paper-thin, hand-pulled crust filled with the soft, mild-flavored cow&rsquo;s milk cheese from Alpine pastures called stracchino or crescenza. By the end of the 1800s, focaccia di Recco had become traditionally associated with the celebration of All Saints' Day, but today it is prepared and enjoyed throughout the year. Moreover, ever since 1955, the town of Recco has been hosting the so-called Festa della Focaccia, an annual festival held every last week of May.