Top 18 North American Cheese Dishes

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

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.Expand

Queso fundido is a tasty Mexican comfort food dish that is typically served as an appetizer. It consists of pieces of chorizo, tomatoes, onions, poblano peppers, and gooey, stringy melted cheese. The dish is often prepared tableside in restaurants, where it is flambéed and presented bubbling hot in small casserole dishes. Queso fundido is traditionally spooned onto soft corn tortillas so that it could be eaten individually, as the dish is typically shared between groups of people, making it a great party food as well. It originated in northern Mexico, where it was originally prepared as a campfire dish. Nowadays, queso fundido is also popular in the United States, especially in El Paso.Expand

Flaming saganaki is an American appetizer originating from Chicago's Greektown. Essentially, it's a different way of preparing saganaki – a dish that's originally from Greece, made by frying cheese in a small pan. Flaming saganaki was invented in 1968 at The Parthenon restaurant – after it has been fried, the cheese is flambéed with Metaxa or Ouzo and the flames are extinguished with a squeeze of lemon juice. The cheese used in this dish is usually sheep's milk feta, halloumi, graviera, kasseri, or kefalotyri. This appetizer is traditionally prepared tableside.Expand

A local delicacy in the cuisine of the Midwestern United States and Canada, deep-fried cheese curds are made from curds that form before cheeses like cheddar are formed into blocks or wheels and left to age. Fresh curds have a rubbery texture and squeak slightly when bitten into, which is why they are sometimes referred to as squeaky cheese. The squeak is a sign of its freshness, and after about twelve hours, the curds begin to lose their squeak, so they should be eaten on the day they are produced. Since there are many cheese factories and dairies in Wisconsin, the best and freshest cheese curds are produced in that state. Light, fluffy and smooth, the authentic Wisconsin breaded cheese curds are said to melt in the mouth. The curds come in a variety of flavors such as garlic, spicy Cajun, taco, or mild ranch. They are usually served at fairs and carnivals, and sometimes in bars, fast food chains, and restaurants. In Canada, it is popular to eat them in poutine - a dish consisting of French fries topped with a thick gravy that is filled with delicious cheese curds.Expand

Even though its name stems from the French boudin—a word that usually refers to the pudding-like fillings of sausages—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.Expand

This simple fast food dish is made by topping french fries with melted cheese. Depending on the varieties of the dish, the cheese is sometimes enriched with the addition of various vegetables, meats, and spices. Although not much is known about the history of cheese fries, it is believed that it gained popularity after 1952, when canned cheese products became available in the United States of America. What is known, however, is that this comforting side dish is a staple of numerous diners and fast food joints across the country.Expand

Mozzarella sticks are one of America's favorite cheesy snacks consisting of battered, breaded, and deep-fried pieces of mozzarella cheese. Although they are traditionally served as an appetizer with marinara sauce, these cheesy sticks can also be paired with plum sauce, honey mustard sauce, raspberry sauce, Ranch dressing, or barbecue sauce. Mozzarella sticks were not common before the late 1970s and the early 1980s, and some food experts believe that they were first served in sports bars and bowling alleys.Expand

Mac and cheese—a seemingly simple combination of macaroni and melted cheese—is one of the most popular dishes in the United States. The preferred American combination consists of curved macaroni pasta and Cheddar cheese, but modern varieties include vegetables, breadcrumb toppings, or gourmet ingredients such as crab, lobster, or truffles. Although it is an American staple, the dish was probably inspired by similar pasta dishes enjoyed in Italy and France. In the United States, it was popularized by none other than Thomas Jefferson. He fell in love with the combination of pasta and cheese during his European travels, and soon after returning, he started importing macaroni and had the pasta machine shipped to Virginia. Jefferson's chefs prepared macaroni and cheese and served it at his lavish banquets, and his distant cousin Mary Randolph published the first mac and cheese recipe in 1824. The dish was further popularized when Kraft placed the boxed variety on the market. Mac and cheese is a cheap, no-frills dish that could feed the whole family, and it is no surprise it has become a mainstay in American kitchens. It is the ultimate comfort food and is often listed as one of the most iconic American dishes. Expand

Cheese - specifically the sharp cheddar cheese - has left a whole nation divided between those who cannot imagine their apple pie without cheese, and those who refuse to spoil something as noble as a slice of American apple pie with cheese that is aged and slightly pungent. Although believed to have its roots in New England, some suggest that cheddar cheese apple pie can be traced back to England, and even further to ancient times, when the combination of cheese, fruit, and nuts was common. The consumption of apple pie with cheese is typical of and often deeply rooted in the tradition of regions such as New England, Pennsylvania, and the Midwest, as well as certain parts of Canada and Britain. The state of Vermont has taken the matter so seriously that in 1999, it has issued a law concerning the consumption of apple pie with additions such as cheddar cheese, ice cream, and cold milk. Apart from cheddar cheese, other kinds of cheese are also sometimes used - be it Roquefort, Gruyère, Wensleydale, gouda, or parmesan.Expand

This is not your ordinary mac & cheese. What differentiates the Haitian makawoni au graten (also spelled macaroni au gratin) from mac & cheese are the noodles – there are no elbow macaroni here, since they are replaced by larger pasta types such as rigatoni and penne, along with some unusual flavorings such as mayonnaise, Worcestershire sauce, mustard, and white pepper. All of the ingredients are typically placed in a casserole dish and sprinkled with grated cheese such as parmesan or cheddar. Some cooks like to add other flavorful additions such as ham or shredded chicken. It is said that makawoni au graten is best consumed during the colder seasons as it is a typical comfort food dish.Expand