Plato de queso

Mămăliguță cu br&acirc;nză și sm&acirc;ntănă combines traditional Romanian-style cornmeal porridge with cheese and sour cream. To make mămăliguță or mămăligă, cornmeal is gradually added into boiling salted water and cooked until thickened and smooth. The porridge can be more on the softer or thicker side, depending on individual preferences, and it can either be layered with grated cheese, sour cream, and (sometimes) boiled eggs before serving, or simply accompanied by grated cheese and a few dollops of sour cream on the side. Typical types of cheese used in the preparation of this dish include Romanian cheeses such as telemea (similar to Greek feta), br&acirc;nz&aacute; de burduf (sheep&rsquo;s milk cheese), or br&acirc;nză de vaci (a type of cottage cheese). This simple dish is a common way to enjoy one of Romania&rsquo;s staples - cornmeal porridge.

Mămăliguță cu brânză și smântănă

India

El Mattar paneer es un plato vegetariano popular de origen del norte de la India, elaborado con guisantes y queso paneer en una salsa de tomate condimentada con garam masala. El curry espeso y rico es una especialidad del Punjab, pero se disfruta ampliamente en toda la India. Tradicionalmente, el plato se sirve para el almuerzo o la cena, acompañado de arroz y panes planos indios como naan, kulcha, roti o paratha. Abundan las variaciones, por lo que a menudo se agrega maíz, yogur o crema como espesantes. El Mattar paneer generalmente se adorna con cilantro recién picado y hojas de menta por encima, lo que le da un sabor refrescante.

Paneer de Mattar

Georgia

El khachapuri mingreliano es una variedad georgiana de khachapuri originaria de Samegrelo. Aunque es bastante similar a su primo imereto, este khachapuri es redondo y se cubre con aún más queso (normalmente queso imereto chkinti-kveli). La masa se prepara con harina, agua, levadura, azúcar y sal. Una vez que ha subido, se cubre con una combinación de huevos y queso y luego se hornea hasta que el queso burbujee y adquiera un color marrón dorado. Antes de servir, esta variedad de khachapuri se puede untar con mantequilla, si se desea.

Khachapuri de Megruli

Colombia

El mote de queso es una sopa tradicional colombiana originaria de la zona de la costa atlántica del país. Se prepara con una combinación de ñame, queso Costeño salado y desmenuzable, cebollas, ajo, cebolletas, tomates, comino y jugo de limón. Hay muchas variantes de la sopa y la mayoría de las familias tienen su propia receta. Una vez cocida, la sopa debe tener una consistencia cremosa, con pequeños y tiernos trozos de ñame aquí y allá. A menudo se sirve con plátanos fritos o tostones como acompañamiento.

Mote de queso

Germany

This Bavarian cheese spread was originally invented to make use of ripened soft cheese. It consists of a creamy combination of butter, paprika, and typically Camembert and Brie, or optionally Romadur, Limburger, and sometimes even cottage cheese. The spread is usually enriched with onions or shallots, caraway, or various herbs, while some versions may include beer, wine, or milk-based products. It is believed that obazda was popularized in the 1920s by Katharina Eisenreich, who served it at her Braustuberl pub in Freising. Nowadays, the spread is a Bavarian staple that is served in numerous restaurants and pubs, usually alongside pretzels and various snacks.

Obazda

Esta variedad de khachapuri es originaria de Osetia, Georgia. Tiene una forma similar a la del khachapuri de Imeruli y se prepara con papas hervidas y queso envueltos entre dos capas de masa. A la gente le encanta esta variedad de khachapuri porque el queso es más cremoso que el del khachapuri de Imeruli y también es menos salado.

Khachapuri de Osuri

Italy

Pallotte cacio e uova is a traditional dish originating from the Abruzzo region. The dish is a classic example of the cucina povera &ndash; it's believed that these cheese and egg balls probably started as a way to use up leftover cheese and stale bread. The bread and cheese are mixed with eggs and shaped into balls which are then fried and gently simmered in a hearty tomato sauce. Common additions to the balls include garlic, thinly sliced red bell peppers, and chopped parsley. Regarding the cheese, many recipes call for pecorino or parmesan.

Pallotte cacio e uova

El rollo kathi es una comida callejera india popular que consiste en pan plano relleno de carne, verduras o ambas. Esta versión de un rollo kathi lleva paneer o requesón indio. El queso se corta en cubos y luego se suele marinar en una combinación de garam masala, yogur, jengibre, ajo, chile rojo en polvo, fenogreco y sal. Luego se fríe hasta que se dore y, a menudo, se mezcla con cebollas y pimientos verdes. La combinación se coloca sobre un pan plano como roti o paratha, que luego se dobla y se calienta con un poco de aceite o ghee. El rollo paneer kathi suele servirse con un chutney verde al costado.

Rollo de paneer kathi

El paneer makhani es un curry tradicional indio originario de Punjab. El plato tiene varias versiones, pero generalmente se prepara con una combinación de queso paneer y una salsa que consiste en mantequilla, tomates, anacardos, crema, chiles verdes, especias garam masala, canela, clavo, cardamomo, jengibre, ajo, chile rojo en polvo, azúcar, sal, cúrcuma y hojas de fenogreco. La salsa se prepara primero y el paneer se agrega casi al final de la cocción. Este plato suave y mantecoso se remonta a la década de 1950 y, en la actualidad, se sirve típicamente con pan naan con mantequilla y ajo, paratha o arroz jeera como acompañamiento.

Paneer makhani

El khachapuri de Penovani es una variedad georgiana de khachapuri originaria de Samtskhe-Javakheti. Para prepararlo, se ralla una combinación de quesos Imeruli y Sulguni y se mezcla con yemas de huevo. La mezcla se coloca sobre un trozo de hojaldre doblado en triángulos o cuadrados. Antes de hornear, cada khachapuri se pincela con una mezcla de yemas de huevo y leche. Estas sabrosas empanadillas están listas para consumir después de que se inflan en el horno y adquieren un color marrón dorado. Esta variedad de khachapuri es la más fácil, rápida y sencilla de hacer de todas las versiones de khachapuri.

Khachapuri de Penovani

Polenta con la ricotta is a traditional dish utilizing coarse polenta flour as the key ingredient. This polenta-based dish is paired with ricotta for an extra-creamy flavor and texture. Other ingredients include tomatoes, pancetta, onions, butter, Parmigiano-Reggiano cheese, seasonings, and olive oil. The polenta is cooked, left to cool, and it's then cut into slices. The onions and pancetta are cooked in olive oil with the tomatoes, salt, and pepper. An ovenproof dish is then greased with butter and slices of polenta, ricotta, Parmigiano-Reggiano, and tomato sauce are arranged in layers, with the final layer of polenta on top. The dish is dotted with butter and baked until golden brown.

Polenta con la ricotta

Canada

Even though its name stems from the French boudin&mdash;a word that usually refers to the pudding-like fillings of sausages&mdash;this soppy treat originating from the French Canadian province of Quebec consists of french fries drowned in a thick, brown gravy dotted with clumps of pale, soft, semi-creamy cheese curds. The potatoes are more coarsely cut than regular fries, and they are sometimes even fried twice so that the exterior remains crispy while the interior remains soft, whereas the cheese does not melt but just softens, adding that special squeakiness to the dish, and the gravy is made with either beef or chicken stock with the addition of vinegar. Since its rise to stardom from the 1950s onwards, poutine has spread all over Canada and became popular in many parts of the USA where it's considered the ultimate late-night snack. Many Canadians consider poutine a true national dish. It is found anywhere from food trucks to fancy restaurants, and even at Canadian McDonald's. Poutine connoisseurs claim that the best versions are served at small roadside stands where the curds are fresh, rubbery, and melt easily. Interestingly, in 2007, poutine was placed at number 10 of an online survey about the greatest Canadian inventions, conducted by CBC.

Poutine

Bosnia and Herzegovina

El prijesnac es una tarta de queso tradicional originaria de la zona de Trebinje en Herzegovina y de las partes del norte de Montenegro, pero que también se come en toda Bosnia y Herzegovina. La tarta se elabora con una combinación de requesón, kaymak o crema agria, huevos, leche, harina, aceite, sal y levadura en polvo. La masa se coloca en una bandeja de horno untada con aceite y luego se hornea la tarta hasta que se dore. Una vez lista, el prijesnac se sirve inmediatamente mientras aún está caliente. Aunque no hay mucha información sobre este sencillo plato campesino, se cree que los lugareños lo preparaban originalmente para aprovechar el queso sobrante.

Prijesnac

Poland

A classic Poznań specialty, pyry z gzikiem is a simple potato and cheese dish. It consists of boiled or baked potatoes accompanied by a mixture of cottage cheese, cream, and onions. The potatoes are served whole or cut in half, typically in their jackets, with the cottage cheese dip either on top or on the side. Finely chopped chives can be added to the cheese filling or used as a garnish, while the cream can be replaced with milk, kefir, or buttermilk. The gzik mixture is usually flavored with dill and cumin, and it can also be served with crackers or sandwiches. The dish is regarded as a traditional specialty and is eaten in numerous Polish households, usually on Fridays.

Pyry z gzikiem

Quesadilla is a simple Mexican snack consisting of a flour or corn tortilla filled with cheese that melts well. It is commonly folded in half and consumed. A quesadilla can also have some other ingredients on the inside such as meats, beans, or potatoes, but cheese is always mandatory (with the exception of Mexico City, where cheese in a quesadilla is often an afterthought). Sometimes, it is cut into wedges and served with salsa or guacamole on the side, and it can be topped with vegetables such as diced tomatoes, onions, lettuce, or hot chiles. The origins of quesadilla are somewhat murky, but it is known that the cheese was brought to Mexico by the Spaniards along with other dairy products in colonial times, and the thin flatbreads were already a staple of the Mesoamerican people. The Spaniards named the dish quesadilla (little cheesy thing). In northern Mexico, and parts of the southwestern United States, flour tortillas are more common than corn tortillas, so quesadillas with flour tortillas started to gain popularity throughout the United States as well. Today, there are numerous varieties and fillings for quesadillas such as chorizo, Oaxaca cheese, epazote, and squash blossoms.

Quesadilla

Queso con anchoas is a traditional tapa. This simple bar snack is usually made by topping slices of Manchego cheese with anchovy fillets. The snack is often elevated with the addition of roasted red pepper strips. Before serving, queso con anchoas is sometimes enriched with a drizzle of sherry vinegar in order to provide some sharpness and acidity to the anchovies' saltiness and the nuttiness of the cheese. It's recommended to enjoy this tapa with a glass of wine or beer on the side.

Queso con anchoas

Esta sabrosa delicia francesa horneada consiste en una masa fina de hojaldre cubierta con una deliciosa mezcla de quesos. La tarta tradicional abierta suele utilizar variedades clásicas de queso como Gruyère, Camembert o Roquefort, que se mezclan para formar una deliciosa crema de huevos y leche o crème fraîche. El relleno cremoso suele estar adornado con una variedad de hierbas frescas o una pizca de nuez moscada recién rallada. La quiche horneada es una deliciosa combinación de corteza crujiente, un centro aterciopelado y una superficie perfectamente dorada. La quiche au fromage es un plato básico que se encuentra en los mercados franceses o en los menús de los restaurantes franceses tradicionales. Se puede disfrutar como un plato principal ligero o como un refrigerio abundante.

Quiche de queso

Switzerland

Raclette is a national dish that shares its name with a slightly nutty Swiss cheese made from cow's milk, an appliance for preparing the dish, and a full dining experience. Extremely popular in the ski region Valais and other parts of the Swiss Alps, where it also originated, raclette was invented by the Swiss mountain shepherds who used to gather around a fire while roasting potatoes. As they left some cheese near the fire, it started to melt so they scraped bits of it on the potatoes and raclette was born. The dish takes its name from the French word racler, meaning to scrape. As few people have a fireplace these days, modern appliances such as raclette melter and raclette grill are used instead. The scraped cheese is usually accompanied by roasted or cooked potatoes with their skin still on, vegetables, cold cuts, pickles, onions, and bread. There is also a variety of raclette where the mixture of cheese and other ingredients is scraped onto an opened baked potato. A perfect dish to share with others during cold, winter nights, raclette is best paired with light white wines or traditional kirsch liqueurs.

Raclette

Fried cheese is a traditional specialty that is mainly enjoyed as the main course. It is prepared with a thick block of cheese, usually the semi-hard Trappist, which is breaded and fried until golden and crispy. Although simple, the dish results in an excellent combination of partially melted cheese and a thick, crunchy coating. This common restaurant dish is traditionally served alongside French fries, rice, salads, and various condiments such as mayonnaise, sour cream, or tartar &ndash; a refreshing combination of yogurt and mayonnaise.

Rántott sajt

Ricotta fritta is a traditional dish originating from Molise. It consists of ricotta (preferably sheep's milk) that is fried in olive oil. The ricotta is cut into slices and dipped in flour, eggs, and breadcrumbs. The slices are fried until golden and then set to drain on paper towels before they're seasoned with salt and can be served. Prepared this way, the cheese develops a golden and crunchy layer on the exterior, while the interior remains soft and creamy.