Plato de queso

France

This is another one of those centuries-old dishes that were invented as a practical way to use old cheese and old bread. In this case, the dish is called fondue jurassienne. The star of this fondue is Comt&eacute; cheese, a staple in the Jura and Franche-Comt&eacute; regions. To make this cheesy fondue, highly acidic white wine is first warmed in a pan or a pot, and it is then combined with a combination of Comt&eacute; cheese and cornflour until it is thoroughly combined with the wine. Kirsch, salt, and pepper are added to the whole combination, which is then transferred to a well-warmed, garlic-rubbed fondue pot set over a flame. When all of the ingredients come together and the cheese melts nicely, fondue jurassienne is ready to be consumed, ideally with crusty bread pieces and crudit&eacute;s (sliced or whole raw vegetables).

Fondue jurassienne

Switzerland

Moiti&eacute;-moiti&eacute; (lit. half and half) is a traditional cheese fondue originating from Fribourg. The name refers to the fact that the fondue is made with equal amounts of Gruy&egrave;re and Vacherin Fribourgeois cheese, along with garlic, white wine, potato starch, black pepper, and Kirsch. The fondue pot is rubbed with garlic &ndash; the clove is left in the pot and mixed with all the other ingredients except the Kirsch and pepper. The ingredients are stirred until smooth and creamy. The mixture should not come to a boil, but it should be left to lightly simmer. Kirsch and pepper are added near the end, and the fonude is kept warm on a burner while everyone dips a piece of bread into the pot.

Fondue moitié-moitié

Fondue Savoyarde is one of the most popular dishes from the French region of Savoie, located in the heart of the French Alps. Originally a dish from Switzerland, fondue quickly rose to popularity in the Savoie region. The dish is made with a combination of melted cheeses, usually Gruy&eacute;re, Beaufort, Emmental, and Comt&eacute;. Savoie tradition says that if your piece of bread slides off the fork into the rich, hearty fondue, you must buy the next round of drinks, kiss the person next to you, or even run naked through the snow. After the dish has been communally shared and consumed, the fondue pot is crusted with toasted cheese, called la religieuse - providing some sort of a religious delight for true fondue afficionados.

Fondue Savoyarde

Georgia

Gebzhalia is a traditional dish originating from the region of Samegrelo. The dish is prepared with a combination of fresh cheese such as sulguni, cottage cheese, hot green peppers, mint, garlic, and salt. The mint and green peppers are chopped, mixed with garlic and salt, then crushed in a mortar. The cheese is cut into slices, boiled, mashed until softened, then rolled with a rolling pin. The mashed mint, peppers, and garlic are placed on the softened cheese, and the combination is rolled up, then cut into smaller portions for serving. It's recommended to serve gebzhalia with Georgian cornmeal called ghomi.

Gebzhalia

Italy

Gnocchi al Castelmagno is a traditional dish and a specialty of Cuneo. It's made with potato gnocchi, butter, milk or cream, and Castelmagno &ndash; a local DOP cheese. The gnocchi are cooked and mixed with the sauce consisting of butter, diced Castelmagno cheese, and cream. The dish is often sprinkled with pepper on top before it's served piping hot. If desired, you can replace half the amount of regular wheat flour with chestnut flour, and the result is a perfect autumnal dish &ndash; chestnut gnocchi with Castelmagno.

Gnocchi al Castelmagno

Gnocchi alla bava is a traditional dish hailing from the region of Piedmont. The dish is made with potato gnocchi, butter, and either Fontina, Swiss, or Munster cheese. The cheese is cut into slices and placed over layered gnocchi in a buttered baking dish. The last layer is dotted with butter, and the baking dish is covered with a foil. The dish is then baked for a few minutes until golden on top, and it's served immediately.

Gnocchi alla bava

Grana sott&rsquo;olio is a traditional spread originating from the Parma area. This simple spread is made with only two ingredients: lightly aged Grana Padano cheese and extra-virgin olive oil. The cheese is finely grated and mixed with a few tablespoons of olive oil. The mixture is covered and left to sit at room temperature for a week and up to ten days. After some time, the mixture will become dry, and more olive oil is then mixed into the spread. Once prepared, grana sott&rsquo;olio can be kept in sterilized jars in the fridge, and it will last for about a month. The spread is typically used as a topping for antipasti or afternoon snacks.

Grana sott’olio

Esta variedad de khachapuri proviene de Guria, una provincia al oeste de Georgia. A diferencia de otras tartas khachapuri, esta tiene forma de medialuna y se prepara para la Navidad ortodoxa. La masa se rellena con una combinación de queso Imeruli rallado y huevos duros antes de hornearla hasta que se dore. La forma de esta tarta se asociaba con los cuerpos celestes y para los antiguos gurianos era un símbolo de fuerza, por lo que hoy en día existe la creencia supersticiosa de que cada miembro de la familia debería recibir al menos un khachapuri guriano durante la temporada festiva de Navidad.

Khachapuri Guruli

El handi paneer es un plato tradicional indio que se prepara con paneer y salsa cremosa cocinados en un handi, una olla india poco profunda con un fondo ancho. La salsa se prepara con anacardos, ghee, cebollas, jengibre, ajo, tomates, yogur y una variedad de hierbas y especias como canela, clavo, cardamomo, cilantro, cúrcuma, garam masala en polvo y hojas de fenogreco. La salsa se prepara primero, mientras que el paneer se agrega casi al final de la cocción. Este curry picante generalmente se sirve con parathas bien calientes, pan naan con mantequilla o arroz como acompañamiento. Si se desea, se puede adornar con hojas de cilantro picadas.

Paneer hecho a mano

Spain

Idiaz&aacute;bal marinado al romero is a traditional appetizer that's usually served as a tapa or pintxo. It consists of marinated Idiaz&aacute;bal, a sheep's milk cheese that's usually smoked. The dish is made with cubes of Idiazab&aacute;l, garlic cloves, bay leaves, rosemary, thyme, black peppercorns, and extra-virgin olive oil. All ingredients are mixed in a bowl so that the cheese is coated with the oil and herbs. The bowl is covered and left to sit overnight a room temperature. In tapa bars, the juicy cheese cubes are speared on toothpicks and served on a plate.

Idiazábal marinado al romero

El khachapuri imeruli es un pan tradicional georgiano relleno de queso fundido. A diferencia de los khachapuris tradicionales, la variedad imeruli tiene forma circular. La masa se compone de harina, sal, azúcar, levadura, agua y, a veces, yogur, mientras que el relleno de queso suele enriquecerse con la adición de huevos. Se recomienda glasear el khachapuri imeruli con mantequilla nada más sacarlo del horno y servirlo mientras aún esté caliente.

Khachapuri de Imeruli

El paneer kadai es un plato tradicional indio que se cocina en un wok especial llamado kadai, de ahí su nombre. El plato se prepara cocinando queso paneer y pimientos morrones con especias recién molidas llamadas kadai masala. Hay dos versiones principales del plato: húmedo (con salsa) y semiseco. Las especias kadai masala contienen chiles rojos, cardamomo, canela, hinojo, clavo de olor y semillas de cilantro. Otros ingredientes del plato incluyen cebollas, jengibre y tomates para la salsa espesa. Antes de servir, se recomienda dejar reposar el paneer kadai para que absorba los sabores. El plato suele ir acompañado de arroz o paratha.

Paneer de Kadai

Germany

K&auml;sesp&auml;tzle is a simple noodle dish that combines sp&auml;tzle noodles with a creamy mixture of melted cheese. The noodles are also called kn&ouml;pfle, meaning little buttons, and are made with eggs, flour, milk or water, and seasonings such as salt, pepper and (sometimes) nutmeg, while k&auml;se refers to the melted cheese mixture, which is usually a combination of two or more types of cheese such as Edam, Gouda, Fontina, Gruy&egrave;re, Appenzeller, or Emmental cheese. The noodle mixture is typically pressed through a specially designed spoon or colander directly into boiling salted water and cooked until done before it is mixed with the melted cheese. Also referred to as k&auml;skn&ouml;pfle, the dish is typically enjoyed with additional grated cheese and caramelized onions on top, and typical accompaniments include apple sauce, potato salad, and fresh green salads. Versions of this dish are traditionally consumed in Southern Germany, Swabia, Austria, and Liechtenstein, and it's also a typical dish in Switzerland, Hungary, Alsace, Moselle, and South Tyrol.

Käsespätzle

Austria

Kasspatzln is a traditional cheese-based dish in several regions of Austria, Germany, Liechtenstein, and Switzerland. Most notably a favorite in the western Austrian state of Tyrol, this variety of kasspatzln uses strong-flavored local cheese varieties such as Bergk&auml;se or Grauk&auml;se. The recipe is simple - a soft and slightly runny dough is gently pressed onto a special grater (sp&auml;tzlehobel), creating small noodle shapes that are boiled until firm. The noodles are then mixed with saut&eacute;ed onions, followed by generous heaps of grated cheese. The mixture is left to cook until the cheese has completely melted, and it is then garnished with chopped parsley and fried onion rings. Depending on the location, the dish can be accompanied by fresh green salads, potato salad, or applesauce on the side.

Kasspatzln

El keshi yena es un plato tradicional nacido en medio de la trata de esclavos en los siglos XVII y XVIII, procedente de las islas caribeñas de Curazao y Aruba. El plato se sirve al vapor o al horno, y consiste en una gran porción de queso ahuecada y rellena con carne condimentada (normalmente pollo). Fue inventado por los esclavos de esta antigua colonia holandesa. Como los amos holandeses tradicionalmente consumían el queso Gouda o Edam por el centro, ahuecándolo hasta que solo quedara la corteza encerada, llegó a las cocinas de los esclavos. Los esclavos rellenaban el centro del queso con restos de carne y verduras, y lo horneaban hasta que el queso se derretía. Así nació el keshi yena, cuyo nombre proviene de la palabra holandesa kase, que significa queso. Hoy en día, se pueden añadir pasas, alcaparras, aceitunas y pimientos Scotch Bonnet al relleno para realzar los sabores ya deliciosos del plato.

Keshi yena

EspañolEste sencillo pan de queso, conocido como khachapuri, es el plato más famoso de Georgia. Tradicionalmente se adereza con queso fundido, huevos y mantequilla. Hay distintos tipos de khachapuri y, aunque se han incorporado al plato algunas variedades nuevas de queso, como la mozzarella y el feta, los añadidos más habituales siguen siendo el tradicional queso georgiano sulguni o el queso imeretiense. Se le da distintas formas y, según el procedimiento de cocción y su forma, se puede consumir individualmente o para compartir. Dos de las variedades más habituales son el khachapuri imeretiense, con forma circular, y el khachapuri ajariano, la versión abierta cubierta con mantequilla y un huevo crudo por encima. Aunque se considera un tentempié, el khachapuri se puede consumir a menudo como una comida completa. También se puede comprar en numerosos quioscos situados a lo largo de las carreteras georgianas. El khachapuri también se suele preparar en Rusia, en toda la zona de la antigua Unión Soviética y en todo el mundo.

Khachapuri

Kraft Dinner es el plato nacional de Canadá y el producto de alimentación más popular del país. Estas económicas cajas de macarrones con queso de color azul y amarillo empezaron a ganar popularidad en 1937, durante la Gran Depresión, con la promesa de que se podía alimentar a una familia de cuatro personas por tan solo 19 centavos por caja. La comida fue inventada por un vendedor que pegaba queso rallado a las cajas de pasta. Se vendieron ocho millones de cajas en el primer año, cada una de las cuales contenía fideos tubulares instantáneos del tamaño de un bocado y una salsa de queso agridulce de color naranja y salado. Kraft Dinner o KD (también llamado macarrones con queso en los EE. UU.) es barato, rápido y fácil de preparar, y tal vez esa sea la razón por la que resistió la prueba del tiempo.

Cena Kraft

Slovakia

Described as a simple, paprika-spiced cheese spread, liptauer is one of the classic dishes that usually consists of different type of fresh or cream cheeses, blended with ground paprika and a variety of fresh herbs and spices. Even though there has been a long dispute over the true origin of this classic Central European spread, its name certainly derives from the German term used for the Slovak Liptov region. Due to its presence in traditional Hungarian and Austrian cuisine, it is believed to have been created during the period of Austro-Hungarian Monarchy. Today, it appears in numerous variations throughout many European countries, and it is usually enjoyed as a dip, a spread, or a creamy, spicy accompaniment to grilled meat.

Liptauer

United States

Los macarrones con queso, una combinación aparentemente sencilla de macarrones y queso derretido, son uno de los platos más populares en Estados Unidos. La combinación preferida en Estados Unidos consiste en pasta de macarrones curvada y queso cheddar, pero las variedades modernas incluyen verduras, coberturas de pan rallado o ingredientes gourmet como cangrejo, langosta o trufas. Aunque es un plato básico en Estados Unidos, es probable que el plato se haya inspirado en platos de pasta similares que se disfrutaban en Italia y Francia. En Estados Unidos, fue popularizado nada menos que por Thomas Jefferson. Se enamoró de la combinación de pasta y queso durante sus viajes por Europa y, poco después de regresar, comenzó a importar macarrones e hizo que enviaran la máquina de pasta a Virginia. Los chefs de Jefferson preparaban macarrones con queso y los servían en sus suntuosos banquetes, y su prima lejana Mary Randolph publicó la primera receta de macarrones con queso en 1824. El plato se popularizó aún más cuando Kraft puso la variedad en caja en el mercado. Los macarrones con queso son un plato económico y sencillo que puede alimentar a toda la familia, y no es de extrañar que se haya convertido en un pilar de las cocinas estadounidenses. Es la comida reconfortante por excelencia y suele figurar entre los platos estadounidenses más emblemáticos.


Macarrones con queso

Traditional Romanian-style cornmeal porridge called mămăligă is combined with white cheese in this simple Romanian dish. To make mămăligă, a mixture of cornmeal, salt, and water is gradually poured into boiling water and cooked until it has obtained a thick and smooth texture. Once prepared, the cornmeal porridge is typically served with different types of Romanian soft white cheeses such as telemea or br&acirc;nză de burduf. Generous amounts of grated cheese can go either on top of or on the side of the steaming hot porridge, although the porridge is also frequently mixed with the cheese or even layered with it before being baked. Mămăligă cu br&acirc;nză is often finished with additional grated cheese on top before serving, and it is usually accompanied by a dollop of sour cream on the side.