Prato de queijo

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

Mattar paneer é um prato vegetariano popular de origem do norte da Índia, feito com ervilhas e queijo paneer em um molho de tomate temperado com garam masala. O curry rico e espesso é uma especialidade do Punjab, mas é amplamente apreciado em toda a Índia. Tradicionalmente, o prato é servido no almoço ou jantar, acompanhado de arroz e pães achatados indianos, como naan, kulcha, roti ou paratha. Variações abundam, então milho, iogurte ou creme são frequentemente adicionados como espessantes. Mattar paneer é comumente guarnecido com coentro fresco picado e folhas de hortelã por cima, dando-lhe um sabor refrescante.

Mattar paneer

Georgia

O khachapuri mingreliano é uma variedade georgiana de khachapuri originária de Samegrelo. Embora seja bem parecido com seu primo imeretiano, este khachapuri é redondo e coberto com ainda mais queijo (geralmente queijo chkinti-kveli imeretiano). A massa é preparada com farinha, água, fermento, açúcar e sal. Depois de crescer, a massa é coberta com uma combinação de ovos e queijo, depois assada até que o queijo fique borbulhante e dourado. Antes de servir, esta variedade de khachapuri pode ser esfregada com manteiga, se desejado.

Megruli khachapuri

Colombia

Mote de queso é uma sopa tradicional colombiana originária da área da Costa Atlântica do país. É feita com uma combinação de inhame, queijo Costeño salgado e quebradiço, cebola, alho, cebolinha, tomate, cominho e suco de limão. Há muitas variações na sopa e a maioria das famílias tem sua própria receita. Depois de cozida, a sopa deve ter uma consistência cremosa, com pequenos e macios pedaços de inhame aqui e ali. Geralmente é servida com bananas fritas ou tostones ao lado.

Mote de queijo

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 variedade de khachapuri é originária da Ossétia, Geórgia. Semelhante em formato ao Imeruli khachapuri, este é feito com batatas cozidas e queijo que são dobrados entre duas camadas de massa. As pessoas adoram esta variedade de khachapuri porque o queijo é mais cremoso do que o encontrado no Imeruli khachapuri, e também é menos salgado.

Osuri khachapuri

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

Kathi roll é uma comida de rua indiana popular que consiste em pães achatados recheados com carne, vegetais ou ambos. Esta versão de um kathi roll apresenta paneer ou queijo cottage indiano. O queijo é cortado em cubos e geralmente é marinado em uma combinação de garam masala, iogurte, gengibre, alho, pimenta vermelha em pó, feno-grego e sal. Em seguida, é frito até dourar e, muitas vezes, misturado com cebola e pimentão verde. A combinação é colocada em um pão achatado, como roti ou paratha, que é então dobrado e aquecido com um pouco de óleo ou ghee. O paneer kathi roll é normalmente servido com um chutney verde ao lado.

Rolo de paneer kathi

Paneer makhani é um curry indiano tradicional originário do Punjab. O prato tem algumas versões, mas geralmente é feito com uma combinação de queijo paneer e um molho composto de manteiga, tomate, castanha de caju, creme, pimenta verde, especiarias garam masala, canela, cravo, cardamomo, gengibre, alho, pimenta vermelha em pó, açúcar, sal, açafrão e folhas de feno-grego. O molho é preparado primeiro, e o paneer é adicionado perto do final do cozimento. Este prato suave e amanteigado remonta à década de 1950, e hoje em dia é normalmente servido com naan de alho com manteiga, paratha ou arroz jeera ao lado.

Paneer makhani

Penovani khachapuri é uma variedade georgiana de khachapuri originária de Samtskhe-Javakheti. Para prepará-lo, uma combinação de queijo Imeruli e Sulguni é ralada e combinada com gemas de ovos. A mistura é colocada em um pedaço de massa folhada que é dobrada em triângulos ou quadrados. Antes de assar, cada khachapuri é pincelado com uma mistura de gemas de ovos e leite. Essas tortas pequenas e saborosas estão prontas para consumo depois de incharem no forno e ficarem douradas. Esta variedade de khachapuri é a mais fácil, rápida e simples de fazer de todas as versões de khachapuri.

Penovani khachapuri

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

Prijesnac é uma torta de queijo tradicional originária da área de Trebinje, na Herzegovina, e das partes do norte de Montenegro, mas também é consumida em toda a Bósnia e Herzegovina. A torta é feita com uma combinação de queijo cottage, kaymak ou creme de leite, ovos, leite, farinha, óleo, sal e fermento em pó. A massa é colocada em uma assadeira untada com óleo e a torta é assada até dourar. Uma vez pronta, a prijesnac é servida imediatamente, ainda quente. Embora não haja muitas informações sobre este prato simples de camponeses, acredita-se que os moradores locais o prepararam originalmente para aproveitar as sobras de queijo.

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 saborosa iguaria francesa assada consiste em uma fina crosta de massa folhada coberta com uma deliciosa mistura de queijo. A tradicional torta aberta geralmente faz uso de variedades clássicas de queijo, como Gruyère, Camembert ou Roquefort, que são misturadas em um delicioso creme de ovos e leite ou crème fraîche. O recheio cremoso é frequentemente adornado com uma variedade de ervas frescas ou uma pitada de noz-moscada ralada na hora. A quiche assada é uma combinação deliciosa de crosta crocante, um centro aveludado e um topo perfeitamente dourado. Quiche au fromage é um prato básico encontrado em mercados franceses ou nos menus de restaurantes franceses tradicionais. Pode ser apreciado como um prato principal leve ou como um lanche farto.

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.