Plat de fromage

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

Le Mattar Paneer est un plat végétarien populaire originaire du nord de l'Inde, préparé avec des pois et du fromage paneer dans une sauce tomate épicée au garam masala. Ce curry riche et épais est une spécialité du Pendjab, mais il est largement apprécié dans toute l'Inde. Traditionnellement, le plat est servi au déjeuner ou au dîner, accompagné de riz et de pains plats indiens tels que le naan, le kulcha, le roti ou le paratha. Les variantes abondent, c'est pourquoi on ajoute souvent du maïs, du yaourt ou de la crème comme épaississants. Le Mattar Paneer est généralement garni de feuilles de coriandre et de menthe fraîchement hachées, ce qui lui donne une saveur rafraîchissante.

Pain au fromage

Georgia

Le khachapuri de Mingrélie est une variété de khachapuri géorgien originaire de Samegrelo. Bien qu'il soit assez similaire à son cousin d'Imérétie, ce khachapuri est rond et garni d'encore plus de fromage (généralement du fromage d'Imérétie chkinti-kveli). La pâte est préparée avec de la farine, de l'eau, de la levure, du sucre et du sel. Une fois levée, la pâte est garnie d'un mélange d'œufs et de fromage, puis cuite au four jusqu'à ce que le fromage devienne mousseux et doré. Avant de servir, cette variété de khachapuri peut être frottée avec du beurre, si vous le souhaitez.

Khachapuri Megruli

Colombia

Le mote de queso est une soupe traditionnelle colombienne originaire de la côte atlantique du pays. Elle est composée d'un mélange d'ignames, de fromage Costeño salé et friable, d'oignons, d'ail, d'oignons verts, de tomates, de cumin et de jus de citron vert. Il existe de nombreuses variantes de cette soupe et la plupart des familles ont leur propre recette. Une fois cuite, la soupe doit avoir une consistance crémeuse, avec de petits morceaux d'ignames tendres ici et là. Elle est souvent servie avec des plantains frits ou des tostones en accompagnement.

Moût de fromage

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

Cette variété de khachapuri est originaire d'Ossétie, en Géorgie. De forme similaire au khachapuri d'Imeruli, celui-ci est préparé avec des pommes de terre bouillies et du fromage pliés entre deux couches de pâte. Les gens aiment cette variété de khachapuri parce que le fromage est plus crémeux que celui que l'on trouve dans le khachapuri d'Imeruli, et il est également moins salé.

Khachapuri d'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

Le kathi roll est un aliment de rue indien populaire composé de pains plats fourrés de viande, de légumes ou des deux. Cette version du kathi roll contient du paneer ou du fromage cottage indien. Le fromage est coupé en cubes et il est ensuite généralement mariné dans un mélange de garam masala, de yaourt, de gingembre, d'ail, de poudre de piment rouge, de fenugrec et de sel. Il est ensuite frit jusqu'à ce qu'il soit doré et souvent mélangé à des oignons et des poivrons verts. Le mélange est placé sur un pain plat tel que du roti ou du paratha, qui est ensuite plié et chauffé avec un peu d'huile ou de ghee. Le kathi roll au paneer est généralement servi avec un chutney vert sur le côté.

Rouleau de paneer kathi

Le paneer makhani est un curry indien traditionnel originaire du Pendjab. Le plat existe en plusieurs versions, mais il est généralement préparé avec un mélange de fromage paneer et d'une sauce composée de beurre, de tomates, de noix de cajou, de crème, de piments verts, d'épices garam masala, de cannelle, de clous de girofle, de cardamome, de gingembre, d'ail, de poudre de piment rouge, de sucre, de sel, de curcuma et de feuilles de fenugrec. La sauce est préparée en premier et le paneer est ajouté vers la fin de la cuisson. Ce plat doux et beurré remonte aux années 1950 et est aujourd'hui généralement servi avec du naan au beurre et à l'ail, du paratha ou du riz jeera en accompagnement.

Paneer makhani

Le khachapuri penovani est une variété de khachapuri géorgien originaire de Samtskhe-Javakheti. Pour le préparer, un mélange de fromages Imeruli et Sulguni est râpé et mélangé à des jaunes d'œufs. Le mélange est placé sur un morceau de pâte feuilletée plié en triangles ou en carrés. Avant la cuisson, chaque khachapuri est badigeonné d'un mélange de jaunes d'œufs et de lait. Ces petites tartes savoureuses sont prêtes à être consommées après avoir gonflé au four et être devenues dorées. Cette variété de khachapuri est la plus facile, la plus rapide et la plus simple à préparer de toutes les versions de khachapuri.

Khachapuri 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

Le prijesnac est une tarte au fromage traditionnelle originaire de la région de Trebinje en Herzégovine et du nord du Monténégro, mais elle est également consommée dans toute la Bosnie-Herzégovine. La tarte est préparée avec un mélange de fromage blanc, de kaymak ou de crème aigre, d'œufs, de lait, de farine, d'huile, de sel et de levure chimique. La pâte est placée dans une plaque de cuisson huilée et la tarte est ensuite cuite jusqu'à ce qu'elle soit dorée. Une fois cuite, la prijesnac est servie immédiatement alors qu'elle est encore chaude. Bien qu'il n'y ait pas beaucoup d'informations sur ce plat paysan simple, on pense que les locaux l'avaient à l'origine préparé pour utiliser les restes de fromage.

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

Cette délicieuse spécialité française cuite au four se compose d'une fine croûte de pâte feuilletée surmontée d'un délicieux mélange de fromages. La tarte ouverte traditionnelle utilise généralement des variétés de fromages classiques telles que le gruyère, le camembert ou le roquefort, qui sont mélangés dans une succulente crème anglaise aux œufs et au lait ou crème fraîche. La garniture crémeuse est souvent ornée d'une variété d'herbes fraîches ou d'une pincée de muscade fraîchement râpée. La quiche cuite au four est une délicieuse combinaison de croûte croustillante, d'un centre velouté et d'un dessus parfaitement doré. La quiche au fromage est un plat de base que l'on trouve sur les marchés français ou sur les menus des restaurants français traditionnels. Elle peut être dégustée en plat principal léger ou en collation copieuse.

Quiche au fromage

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.