Cheese dishes

Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.

thumb| Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth (), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (): regional v

Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s.

Nachos are a Tex-Mex dish consisting of tortilla chips or totopos covered with cheese or chile con queso, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with melted cheese (usually cheddar or American cheese), or cheese sauce and served as an appetizer or snack, while other versions are substantial enough to serve as a main course. The d

Khachapuri (; ) is a Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients.

A cheeseburger is a hamburger with melted cheese on top of the meat patty, added near the end of the cooking time. Cheeseburgers can include variations in structure, ingredients and composition. As with other hamburgers, a cheeseburger may include various condiments and other toppings such as lettuce, tomato and ketchup.

thumb|How to make a cheese quesadilla

thumb|Testing of the setting of cheese curd during the manufacture of cheddar cheese thumb|Heating and stirring the curd in the traditional process to make French Beaufort cheese, an [[Alpine cheese]]

Poutine is a Canadian dish of French fries and cheese curds topped with a hot brown beef and chicken stock gravy. It emerged in Central Quebec in the late 1950s, though its exact origins are uncertain, and there are several competing claims regarding its origin. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada.

Italian salad made of sliced fresh mozzarella, tomatoes, and sweet basil

pasta dish

traditional Slovak dish

Syrniki (; ; ) are fried Eastern Slavic quark (curd cheese) pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian (biezpiena plācenīši) and Lithuanian cuisine (varškėčiai). In Russia, they are also known as tvorozhniki (творо́жники).

thumb|right|Raclette with boiled potatoes, pickles and onions Raclette (, ) is a dish of Swiss origin, also popular in other countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish.

Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made on the high plateau of Aubrac (part of the Aveyron, Cantal, and Lozère departments) in the southern Massif Central of France. This dish is a common sight in Auvergne restaurants.

Italian pasta dish

pasta dish made from fettuccine tossed with Parmesan cheese and butter

Gibanica (, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.

traditional Welsh dish

Francesinha ( meaning little French girl or little French woman) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha. It is typically served with French fries.

In Greek cuisine, saganaki (; ) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America.

kind of pizza

A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak (often rib eye) and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the American city of Philadelphia, Pennsylvania.

small, baked, cheese-flavored roll

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.

Chipa (, ) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.

'''''' is a Friulian dish consisting mainly of heated cheese and potato and optionally, other ingredients, es. It is the most typical culinary preparation of the historical region of Friuli and of Friulian cuisine. Originally was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices, and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed.

thumb|Two paskhas with candles (with a Kulich (bread)|kulich and [[Easter eggs in the background)]] Paskha (also spelled pascha, or pasha; ; ; "Easter") is an East Slavic festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter. Besides Russia, Ukraine, etc. Pasha is also often served in Finland where it is common among the Orthodox Karelia

a cheese and chili-based dish from Bhutan

gastronomic dish of Paraguay

curd cheese coated in chocolate

Melted cheese and chili

thumb|Suggestion for presentation of '''''' (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Some believe that they derive from the French croquettes and were introduced to Rome by the French troops of Napoleon at the beginning of the 19th century.

thumb|alt=Cheese dish in a copper pan|Kuymak in a sahan Kuymak or khavitz () is a dish popular in the Black Sea region that lies in northern Turkey. Its primary ingredients are cornmeal and cheese. It is typically served with bread and a spoon.

type of Dish

type of Indian or Pakistani food

Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in eastern part of the French Riviera, in the western part of Liguria and in Monaco. A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients. In Monaco, where it is especially eaten on the national day, 19 November. The word means Uncle John in western Ligurian and Monégasque dialect. Other fillings can include pumpkin, minced meat, leeks or eggs.

snack

sandwich including cheese

Indian cheese and peas dish

British cold meal based around bread, cheese, and fresh or pickled onions

type of soup

Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce

Faisselle () is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: .

puffed corn snack

Quarkkäulchen (, literally "little quark ball") is a Saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. The dough is fried in butter or clarified butter into small pancakes. These are served hot, usually with sugar, fruits or other sweet side dishes.

thumb|250px|Ricotta gnudi with strawberry sauce (as a dessert) Gnudi (), also known as malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for 'naked' (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach) are "nude ravioli", consisting of just the tasty filling without the pasta shell.

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

pasta dish

Urnebes (, , meaning 'disorder, mess') is a type of spread or salad characteristic of Serbian cuisine prominent in the city of Niš and southern Serbia. In Serbia, it is common to refer to both dishes consisting primarily of fresh leafy vegetables and thick sauces used as a condiment as salad. It is made of white cheese, kajmak and hot chili peppers, with salt and other spices. In Southern Serbia, it is made with chopped peppers, while ground dry peppers (aleva) are used elsewhere, giving it a red color. Depending on the type and amount of peppers, urnebes can range from mild to very hot. Usual

type of hot dog

Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava paste. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking. It is especially common in the Colombian department of Valle del Cauca. This bread can be made in both a round and a ring shape.

thumb|250px|Fugazzeta Fugazza (from Genoese fugassa) is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions and sometimes olives. A similar variant known as fugazza con queso or americana includes mozzarella cheese along with the aforementioned ingredients. It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

fast food dish

Quesillo (, meaning "little cheese") refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:

thumb|Sliced provoleta grilling on a typical Argentine asado rack Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.

Gebzhalia () is a traditional Georgian dish, and a staple in region of Samegrelo. It consists of cheese rolls with the addition of mint or filled with green ajika.

South Korean pancake

soft, spreadable, cheese product

Mexican dish of hot melted cheese and spicy chorizo, often served flambé