Say Cheese

Europe

England

Cheese and Onion Pie is the ultimate English comfort food. The pie is a combination of shortcrust pastry, cheddar or crumbly cheeses and cooked or fried onions. There can be additional ingredients like potatoes, creme fraiche and a sauce that is made with flour, milk, and cream, The pie can be served hot or cold and accompanied by a salad.

Cauliflower Cheese is a traditional dish from England that is made with boiled cauliflower florets in a sauce with flour, milk, butter, nutmeg and mature cheese like cheddar. Once the cauliflower and sauce are combined the dish is baked in the oven. It can be served as a vegetarian main meal or as a side dish accompanied by roast meat and potatoes.

This dish was first prepared in the 17th century when cauliflower was first introduced to the UK. Today it is popular as pre-made baby food.

Austria

Kasspatzin is a traditional dish with cheese in several regions of Austria, Germany, Liechtenstein, and Switzerland. It is particularly popular in western Austria in the state of Tyrol where the dish is prepared with a strong-flavored cheese called Bergkase.

The dish is prepared with a soft and slightly runny dough that is pressed onto a special grater creating small egg noodles or spaetzlehobel. The noodles are boiled until firm and combined with fried onions, and grated Bergkase.

Germany

Kasespatzle is a simple dish made with spaetzle pasta and creamy melted cheese. The noodles are known as knoftie which means little buttons. They're made with eggs, flour, milk or water, and seasonings like salt, pepper, and nutmeg. Kase refers to the melted cheese mixture that is usually a combination of two or more kinds of cheese like Edam, Gouda, Fontina, Gruyère, Appenzeller, or Emmental.

The noodle mixture is pressed through a specially designed spoon or colander right into boiling salted water and cooked until done. After the noodles are mixed with melted cheese. This dish is enjoyed with additional grated cheese and caramelized onions on top. Typical accompaniments are applesauce, potato salad, or fresh green salad.

France

Tarte au Maroilles is a dish with origins in the regions of Thierache and l'Avesnois. This is a French tart that is made with cubes or slices of renowned Maroilles cheese, a soft cow's milk cheese with a nutty and tangy flavor and a pungent smell.

This tart is traditionally made with shortcut pastry or pate brisee and the filling is prepared with Maroilles cheese and creme fraiche, butter, eggs, salt, and pepper. Once the pastry is filled the tart is baked until the cheese has melted, and become golden brown.

Czech Republic

Smazak is a traditional Czech specialty. The dish is made with a block of cheese, usually, Edam, which is coated in eggs, breadcrumbs, and flour then fried until crispy. The dish is often eaten as a starter but due to its size can be a meatless main course.

Smazak can be served accompanied by meat or potatoes. When served in a bun it is a popular street food, The usual accompaniments to smazeny syr are tartar sauce, a creamy mix of yogurt and mayonnaise.

Bosnia

Sirnica is a tasty Bosnian pie that consists of phyllo dough filled with fresh cow cheese, sour cream, and eggs, The sheets of dough are known as jufka and spread with the cheese mixture and then rolled into a spiral. Before serving sirnica is sprinkled with water, oil, or milk, It can be enjoyed on its own or accompanied by yogurt or sour cream.

Slovakia

Liptauer is a cheese spread spiced with paprika. It is a classic dish that is a mix of different types of fresh or cream cheese along with ground paprika and a variety of fresh herbs and spices. Since it is used in traditional Hungarian and Austrian cuisine liptauer was most likely created during the Austro-Hungarian Monarchy period. There are many variations and it is enjoyed as a dip, a spread, or a creamy and spicy accompaniment to grilled meat.

Georgia

Mingrelian khachapuri is a Georgian khachapuri variety that originated from Samegrelo. This variation is round and topped with additional cheese usually Chikinti-kveli Imeretian cheese. The dough is prepared with flour, water, yeast, sugar, and salt, Once the dough rises it is topped with a mix of eggs and cheese. Then it is baked until the cheese is bubbly and golden brown. The outside dough can be rubbed with butter before serving.

Russia

Syrniki is a popular Russian dessert. It is a combination of fried cottage cheese pancakes that are garnished with honey, fruit jam, sour cream or applesauce, The cottage cheese is traditionally sweetened with sugar and then combined with flour. The dough is fried in hot oil to a golden brown. Syrniki can be eaten for breakfast or as a tasty dessert after a big meal.

Italy

Taroz is a traditional dish that comes from Valtellina. The dish is prepared with local products that are grown near the surrounding mountains. The renowned Valtellina Casera cheese is made here.

Taroz is a hearty puree of potatoes and runner beans. It is first boiled and then fried in butter with onions and garlic. Then flavored with Casera cheese cut into small cubes mashing together all the ingredients until well-blended.

Frico is a traditional dish that comes from the historic Italian region of Carnia. It is prepared with the local Montasio cheese. There are two variations - Frico friabile is a crunchy snack that consists of cheese fried in olive oil until crunchy and Frico morbido, a combination of Montasio cheese with potatoes and onions made in a pancake that is baked or fried until golden brown on both sides.

Frico is a delectable example of cucina povers and was created in the 15th century as a good way to use strissulis, the leftovers from cheese production. This dish can be enriched with the addition of pancetta, mushrooms, or tomatoes.

Greece

Alevropita is a crispy feta pie that is a specialty of Epirus, It is prepared with a thin batter sprinkled with feta cheese, Traditionally it is not leavened and the dough is made with wheat flour, milk or yogurt, and eggs. Herbs can be added and the less common version includes vegetables or other types of cheese. The pie is baked in a large round or rectangular pan and served drizzled with olive oil. It can be eaten for breakfast or as a snack.

Saganaki is a popular Greek appetizer that includes different vegetables, meats, or seafood like shrimp or mussels wrapped in cheese and pan-fried or seared. The word saganaki refers to a method of spicing up the local cheese by Greek peasants. Usually cheese like feta, kashkaval or manori.

Region variations include formaela cheese in Arachova and halloumi in Cyprus. The cheese typically used in saganaki is graviera, kefalograviera, kasseri, kefalotyri, sheep's milk feta or any other firm cheese that melts well without losing its shape.

Asia

India

Paneer Kathi Roll is a popular Indian street food prepared with flatbread that is filled with meat, vegetables, or both. This variation includes paneer or Indian cottage cheese. The cheese is cubed and then marinated in a mix of garam masala, yogurt, ginger, garlic, red chilli powder, fenugreek, and salt. After it is fried until golden brown and mixed with onion and green peppers, The mixture is spread on flatbread like roti or paratha then folded and heated with some oil or ghee. Usually served with green chutney on the side.

Paneer Kucha is a traditional Indian dish that is popular in the flaky Amritsari style version, The dish is prepared with a leavened flatbread called kulcha and stuffed with crumbled or grated paneer, chilli peppers, coriander or mint leaves, garam masala spices, mango powder or chaat masala, carom seeds, and salt.

The dough for the kulcha is prepared with flour, yogurt, oil or ghee, sugar, salt, water, and baking soda, Usually, it is served during the winter and traditionally baked in a tandoor oven, The dish is served with chole, raita, yogurt, or chutney on the side.

South America

Venezuela

Tequefios is a traditional Venezuelan snack that is prepared with fried wonton wrappers or empanada dough filled with cheese. The snack supposedly originated from the city of Los Teques. Tequefios are served with different kinds of sauces or dips like guacamole or salsa de palta.

In Peru, tequefios are a popular appetizer or an afternoon snack and at times ham, lomo saltado or aji de gallina are added to the cheese filling.

Columbia

Arepa de queso is a Colombian variety of arepas. The dough includes cheese like queso fresco or queso seco. When serving the arepas are split in half and spread with butter and more cheese is added. They are often accompanied by a cup of hot chocolate.

Argentina

Provoleta or grilled provoleta cheese is usually eaten before a meal or as a side accompanied by grilled meats in asado - Argentinian barbecue, The cheese used is semi-hard provolone that is great for grilling because it is compact and firm.

For asado the cheese is sliced about an inch thick and seasoned with large amounts of oregano and some sprinkling of dried red chilli flakes and then grilled until it starts to melt in the center, It is enjoyed topped by garlicky chimichurri sauce and crusty bread served on the side.