Top 100 Cheese Dishes
in the World

Saganaki is a highly popular Greek appetizer where various vegetables, meats, or seafood such as shrimp or mussels are wrapped in cheese, then pan-fried or seared. The cheese can also be prepared on its own, without any accompaniments. It is then pan-seared until it develops its distinctive golden crust, and served in the so-called sagani, a small, two-handled pan in which it was fried. In the past, the word saganaki referred to a method of spicing up the local cheese by Greek peasants, who would pan-fry different varieties of cheese such as feta, kashkaval or manori. While regional variations of the dish include the use of formaela cheese in Arachova and halloumi in Cyprus, the cheese used in a typical Greek saganaki is usually graviera, kefalograviera, kasseri, kefalotyri, sheep's milk feta or any other firm cheese that melts well without losing its shape. Saganaki is sometimes enlivened by a splash of traditional Greek spirits like Metaxa brandy or Ouzo, an anise-flavored aperitif. Outside of Greece, particularly in the US, saganaki is typically flambéed at the table, and this flaming culinary showmanship is a tradition which reportedly first started in Chicago's Greektown. When the lighter comes out to ignite the pan, one can often hear "Opa!", the Greek expression for joy. After cheering, the diners usually cut off chunks of cheese that are crispy on the outside and soft and runny on the inside, and then sprinkle their saganaki with lemon juice, savoring it with some freshly baked pita bread.Expand

One of the most popular khachapuri varieties, adjarian is an open-faced pie that is filled with a combination of cheese and eggs. The base is made from yeasted dough that is rolled into an oblong shape and traditionally comes filled with Sulguni or Imeretian cheese, or the combination of both. The dish is finished off with an egg that is placed on top, and the pie is then additionally baked until the egg is partially set. This boat-shaped pie hails from the coastal Adjaria region, and it is usually served with a slice of butter on top. Expand

In Argentina, provoleta or grilled provoleta cheese is typically enjoyed before a meal as an appetizer. It's one of the staples of the Argentine bbq asado. The semi-hard provolone is the perfect cheese for the grill, because it's compact and firm. For asado, it is sliced about an inch thick, seasoned with a generous amount of oregano, maybe a light sprinkling of dried red chili flakes, and grilled until it just starts to melt in the center. Provoleta is best enjoyed topped with the garlicky chimichurri sauce and paired with crusty bread on the side.Expand

Sirnica is a savory Bosnian pie consisting of phyllo dough that is filled with a combination of fresh cow cheese, sour cream, and eggs. Thin sheets of dough, locally known as jufka, are spread with the cheese mixture and the whole pie is traditionally rolled into a spiral. Before serving, sirnica is occasionally sprinkled with water, oil, or milk. Although it can be enjoyed on its own, this savory pie is often accompanied by yogurt or sour cream.Expand

This delectable cheese-filled focaccia hails from the town of Recco, Liguria's gastronomic capital where it can be found in every bakery, pizzeria, and restaurant. It was reportedly invented in the 12th century when, according to legend, the citizens of Recco were preparing this dish for the Crusaders with the little they had: flour, water, olive oil, and some cheese. Unlike most other focaccia flatbreads, this one is made without yeast, and features a paper-thin, hand-pulled crust filled with the soft, mild-flavored cow’s milk cheese from Alpine pastures called stracchino or crescenza. By the end of the 1800s, focaccia di Recco had become traditionally associated with the celebration of All Saints' Day, but today it is prepared and enjoyed throughout the year. Moreover, ever since 1955, the town of Recco has been hosting the so-called Festa della Focaccia, an annual festival held every last week of May.Expand

Originating from India's Moghul cuisine, shahi paneer is a cheese curry that is prepared with paneer cheese, onions, cashews, and a rich, spicy tomato-cream sauce. The dish is typically accompanied by Indian breads such as naan, roti, or puri. Often referred to as the Royal paneer, traditionally, it is prepared during special occasions and festivities as a vegetarian main course. Rich, hearty, and nutritious, shahi paneer is commonly garnished with coriander leaves.Expand

This simple cheese bread known as khachapuri is the most famous dish in Georgia. It is traditionally topped with melted cheese, eggs and butter. There are different types of khachapuri, and even though some new cheese varieties such as mozzarella and feta have been incorporated in the dish, the most common additions still include traditional Georgian Sulguni or Imeretian cheese. It is shaped into different forms, and depending on the baking procedure and its form, it can be consumed individually or shared. Two of the most common varieties include the Imeretian khachapuri, shaped into a circular form, and Adjaran khachapuri, the open-faced version topped with butter and a raw egg on top. Although it is considered a snack, khachapuri can often be consumed as a full meal. It can also be bought at numerous kiosks located alongside Georgian roads. Khachapuri is also often prepared in Russia, in the whole area of the former Soviet Union, and throughout the world.Expand

The Bulgarian pie banitsa made with cheese is the main version of this traditional pie. It's made by layering sheets of buttered phyllo pastry with a combination of eggs, yogurt, and cheese such as sirene and feta. There's an optional ingredient in the preparation of banitsa and it's baking soda, which makes the yogurt rise and makes the pie fluffier and richer in flavor. Traditionally, banitsa with cheese was prepared and served on Christmas and New Year's Eve, but nowadays it can also be bought throughout the year at grocery stores, street vendors, kiosks, and pretty much everywhere. Apart from this basic variety, there are also other types of savory or sweet banitsa pies filled with various vegetables and fruits.Expand

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 Comté cheese, a staple in the Jura and Franche-Comté 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 Comté 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 crudités (sliced or whole raw vegetables).Expand

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 Bergkäse or Graukäse. The recipe is simple - a soft and slightly runny dough is gently pressed onto a special grater (spätzlehobel), creating small noodle shapes that are boiled until firm. The noodles are then mixed with sautéed 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.Expand

Walker is a Swiss cheese producer located in the mountainous region. The company specializes in producing traditional alpine cheeses using milk from local cows that graze on natural pastures. Their product range includes well-known varieties such as Gommer cheese, aged Emmental, and Raclette. Established in 1956, Walker puts a strong emphasis on maintaining artisanal methods and sustainable agriculture practices.Expand

Leelanau Cheese is a cheese producer located in Michigan, specializing in the production of European-style cheeses. A notable product from Leelanau Cheese is their Aged Raclette, a semi-soft cow's milk cheese that is typically used for melting. The company was founded by John and Anne Hoyt in 1995.Expand