The best cheese dishes in one place! Which one will become your favorite!

Which ingredient enhances each dish?

Yes, cheese!

That’s why we have prepared 8 delicious recipes with cheese for you, which even the most demanding diners will love!

Enjoy them!

Garlic-cheese spread

This recipe for garlic spread with cheese is one of the favorite Czech appetizers, which is suitable for family celebrations or parties with friends. It’s ready in no time, can be made ahead of time, and tastes fantastic!

INGREDIENTS

• 170 g semi-hard cheese such as Eidam
• 5 tablespoons of mayonnaise
• 2 tablespoons of sour cream with a fat content of about 15%
• 3 cloves of garlic
• ¼ teaspoon salt
• 1 pinch of ground black pepper

METHOD

• Finely grate the cheese on a hand grater.
• Peel and crush the garlic.
• Put cheese, garlic, mayonnaise and sour cream in a bowl – season with pepper and salt.
• Mix until everything is combined.
• Let the spread rest at room temperature for about 15 minutes before serving.

Puff pastry cheese sticks

These crunchy cheese sticks are an easy snack or appetizer to serve at any celebration or gathering with friends and family.

INGREDIENTS

• 1 sheet of puff pastry, if frozen, thaw it
• ¾ teaspoon paprika
• ½ teaspoon of Italian seasoning
• ½ teaspoon of salt
• ¼ teaspoon black pepper
• 1 large egg
• 1 tablespoon of water
• ½ cup grated parmesan

METHOD

• Set the oven rack to the middle position.
• Heat to 190°C.
• Line two baking sheets with parchment paper and set aside.
• Let the puff pastry thaw overnight in the fridge.
• Alternatively, you can thaw it on the counter.
• Combine the paprika, Italian seasoning, salt and black pepper in a small bowl and set aside.
• Whisk eggs and water in a small bowl, set aside.
• Place the thawed puff pastry on a lightly floured surface.
• If the surface is sticky, dust lightly with flour.
• Using a rolling pin, roll out to a rectangle measuring 30 x 20 cm and about or 0.3 cm thick.
• Brush the surface with egg.
• Sprinkle the spice mixture and Parmesan cheese evenly over the top.
• Use a rolling pin to gently press it into the dough.
• Using a chef’s knife, make strips about 25 cm long, about 2 cm wide.
• It should yield 12 strips.
• Turn each strip over and then place on a baking tray lined with baking paper, at least 2.5cm apart.
• Brush the surface of each bar with beaten egg.
• Bake until golden, about 14 to 16 minutes.
• Repeat with the remaining sticks.
• Serve warm or transfer to a wire rack and let cool completely.

Cauliflower baked with cheddar and parmesan

Everyone has their favorite, sinful side dish. Ours is cauliflower gratin with cheese. It’s simple to make, with butter and cream adding richness to the cauliflower, while the parmesan adds a luxurious salty cheeseiness.

INGREDIENTS

• 1 and ½ large heads of cauliflower
• 6 tablespoons butter plus extra
• ½ cup heavy cream
• 3 cloves of garlic, pressed
• 2 cups grated cheddar
• 1 cup freshly grated Parmesan
• 1 tablespoon of fresh thyme leaves
• salt and ground black pepper to taste

METHOD

• Preheat the oven to 200º.
• In a large pot of salted boiling water, cook the cauliflower until tender, 8 minutes.
• Drain well.
• Grease a large baking pan with butter.
• Add half the cauliflower and cover with half the cream.
• Spread with half of the butter, sprinkle with half of the garlic, cheddar, parmesan and thyme.
• Repeat with remaining ingredients and season with salt and pepper.
• Bake until cheese is melted and golden, 30 minutes.
• Let cool for 5 minutes before serving.

Cheese roulade filled with spinach

A salty cheese roll, flavored with fresh herbs and filled with spinach, is ideal for a spring lunch or a summer picnic. You can serve it warm or cold!

INGREDIENTS

• 6 eggs, separate the yolks from the whites
• 2 tablespoons butter, melted
• ⅓ cup grated Parmesan
• ⅓ cup grated cheddar
• ⅓ cup coconut flour
• ½ teaspoon of baking powder
• ½ teaspoon of dried garlic
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 3 cups of spinach
• ¼ cup crumbled Feta cheese
• 2 spring onions, finely chopped
• ½ cup almond milk or water
• 2 tablespoons of olive oil
• 2 tablespoons of freshly chopped parsley
• 2 tablespoons chives, freshly chopped

METHOD

• Preheat the oven to 190 degrees Celsius.
• Grease a long baking dish and line it with baking paper.
• Beat the egg whites until stiff peaks form.
• Put the egg yolks, butter, parmesan and cheddar in another bowl and mix well.
• Add baking powder, salt, pepper, dried garlic, baking powder and coconut flour.
• Mix until everything is combined.
• Add the almond milk, parsley and chives and make almost a dough.
• Fold in the egg whites and mix gently.
• Pour into the mold, smooth evenly and bake for 12-15 minutes until golden.
• While the mixture is baking, prepare the filling.
• Heat the olive oil in a pan.
• Add the spinach and spring onion and cook gently for 3-5 minutes until the spinach has wilted.
• Remove from heat and add feta cheese.
• Season with salt and pepper.
• You can also add a pinch of nutmeg.
• Remove the roll from the oven, gently loosen the sides of the pan, then turn the roll out onto a large piece of parchment paper.
• Remove the parchment paper from the top of the roll.
• Spread the spinach filling evenly on the roll.
• Using the edges of the bottom baking paper, gently but firmly roll up the roll from the smaller edge.
• Slice and serve.

Fried mozzarella

Fried mozzarella is one of those appetizers that everyone will love! It is impossible to resist the cuddly luxurious taste that this dish has. See for yourself!

INGREDIENTS

• 170 g of fresh mozzarella, cut into 0.5-1 cm medallions or 0.5 cm sticks▢
• vegetable oil for frying
• 1 cup plain flour
• 2 large eggs, lightly beaten
• 3 slices of white bread, crust removed, torn into pieces
• 1 cup panko breadcrumbs
• 1/4 cup fresh Parmesan cheese, grated
• 2 cloves of garlic, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1 pinch of freshly ground black pepper
• dip to serve

METHOD

• Pour enough oil into the pan so that it is about 5 cm deep.
• Heat to 175°C, drop a small piece of bread into the hot oil, and when it sizzles and starts to brown, it’s ready to fry.
• Make the breadcrumb mixture by placing the white bread, panko, parmesan cheese, garlic, parsley, oregano, salt and pepper in the bowl of a food processor and blending until well combined and the bread becomes a coarse crumb.
• Take three medium-sized bowls and put the flour in one, the egg plus a tablespoon of water in the other, and the prepared breadcrumbs in the remaining bowl.
• Roll each piece of mozzarella first in flour, then in egg bath (shake off excess mixture) and then in breadcrumbs.
• Use your fingers to help the breadcrumbs stick to the cheese.
• For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps one more time.
• Carefully add the breaded pieces of cheese to the hot oil and fry until golden, about 2 to 3 minutes.
• Do it in batches, don’t overcrowd the pan!
• Let drain on a paper towel-lined baking sheet.
• Serve immediately with dip of your choice.

Spaghetti with cheese sauce

This pasta with cheese sauce is ready in 10 minutes! They’re incredibly easy to make, cheap and perfect as a last minute meal during the work week.

INGREDIENTS

• 225 g of spaghetti, but you can also use other pasta
• 160 g of cream cheese
• 30 g of grated parmesan and more to serve
• 1 tablespoon olive oil plus more for serving
• 1-2 cloves of garlic, chopped or pressed
• 120ml of cooking water and more if needed
• salt and pepper to taste
• 1/4-1/2 tsp chili flakes or to taste (optional)

METHOD

• In a large pot of boiling salted water, cook pasta according to package directions until al dente.
• Reserve a cup of the starchy pasta water just before draining.
• Meanwhile, heat 1 tbsp olive oil in a large pan and gently sauté the garlic (and a pinch of chilli flakes if you like) for 2-3 minutes.
• Use a low flame, do not let the garlic burn.
• Then stir in the cream cheese and about 1/2 cup of the starchy pasta water.
• Stir to combine the oil, cheese, and water into a nice, creamy emulsion.
• Add the parmesan cheese and mix well.
• Drain and add the pasta to the pan.
• Toss well to coat the pasta evenly in the sauce, adding more water as needed for a smooth and creamy consistency.
• Serve immediately with a drizzle of good olive oil, freshly grated parmesan and freshly ground black pepper (if not using chilli flakes).
• Enjoy it!

Cheddar Corn Patties

Delicious fried corn and cheddar pancakes will be loved not only by your children! They are quick, simple and you don’t need much for them. Enjoy them with sour cream and chives.

INGREDIENTS

• 1 and ½ cups plain flour (190 g)
• 2 cups corn (350 g) or one can of canned corn (425 g)
• ½ cup grated cheddar cheese (50 g)
• ⅓ cup (15 g) fresh chives, chopped
• ½ cup milk (120 ml)
• 2 eggs
• 1 teaspoon of salt
• 1 tablespoon of dried chili
• ½ cup oil (120 ml), for frying

METHOD

• Add ingredients to a large bowl.
• Mix well.
• In a large skillet, heat half a cup of oil (or until the pan is coated in a thin layer) over medium-high heat.
• You need two tablespoons of the mixture for each patty.
• Let fry, turning after a minute and a half or when you see the edges starting to brown.
• Repeat from the other side.
• Serve with a dollop of sour cream and chives.

Cheese soup with beer

This delicious soup takes about 30 minutes to make and you only need 1 pot! It’s so cheesy and creamy, you’d never guess it’s actually loaded with veggies! Carrots, celery stalks, onions and potatoes are a dream combination that makes this dish absolutely phenomenal while giving you your daily dose of vegetables.

INGREDIENTS

• 6 tablespoons of butter
• 1 onion, diced
• 1.5 cups of chopped carrots
• 1.5 cups chopped celery stalks
• 5 cloves of garlic, pressed
• 2 teaspoons of dried oregano
• 1 teaspoon of dried thyme
• 4 tablespoons plain flour
• 4 cups of vegetable broth
• 350 ml of your favorite beer
• 700 g of potatoes, cut into approx. centimeter pieces
• ½ cup whipping cream
• 230 g of grated cheddar
• 1 teaspoon of white balsamic vinegar
• salt
• freshly ground pepper

For decoration:

• chopped spring onion
• grated cheddar cheese
• croutons

METHOD

• In a large saucepan, heat the butter over medium-high heat.
• Add the onions, carrots, celery stalks and a generous pinch of salt and pepper.
• Cook, stirring occasionally, for 12-13 minutes, or until the onions are translucent.
• Turn the heat to medium and add the garlic, oregano and thyme and cook for another minute.
• Then add the flour and mix to coat the vegetables.
• Cook for one more minute, stirring frequently.
• Add some vegetable stock to deglaze the pot and scrape up the tasty bits from the bottom.
• Stir in the diced potatoes, vegetable stock and beer along with an additional pinch of salt and pepper.
• Cover, raise the heat a little and bring to a boil.
• Once the mixture starts to boil, reduce the heat to low, cover and cook for 10-12 minutes or until the potatoes are tender.
• Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
• Remove the soup from the heat.
• Transfer the soup to a high-speed blender or blend with an immersion blender until smooth and creamy.
• Return the soup to the pot.
• Stir in the cream and grated cheese.
• Then add the white balsamic vinegar.
• Stir until the cheese melts and garnish with spring onions and grated cheddar, or you can add croutons.

5 tips for cooking with cheese

1. Use cheese that melts well, such as gruyère, raclette, or 3-month-old gouda.
2. The cheese should be at room temperature before cooking.
3. Don’t buy grated cheese, buy whole. When you grate the cheese freshly, it has a better taste and texture.
4. Do not cook the cheese for too long , it can dry out. If your cheese dish requires a long baking time, add a little cream to keep it moist.
5. Even improper storage can ruin the flavor and texture of the cheese , so make sure you have it properly wrapped to maintain proper airflow and moisture.

How did you like our recipes today? Write to us in the comments!