We've got a lineup of delicious sweet and savory recipes starring one of our favorite guilty pleasures—cheese.
There is little more satisfying than cutting into a round of warm Brie. The addition of strawberries, almonds, and honey makes the experience truly decadent.
- Recipe: Brie with Strawberries and Honey
Photo: Becky Luigart-Stayner
Parmesan and ricotta cheese bind together cooked chard in a flaky pastry crust before being topped with a fried egg.
Nothing beats a perfectly prepared fondue. This classic Swiss recipe uses Emmentaler and Gruyère cheeses. Tip: When melting the cheese, stir in a crisscross motion to keep it from forming a ball.
- Recipe: Classic Swiss Fondue
The combination of tart balsamic tossed peaches and pungent blue cheese broiled over crunchy crostini is truly sublime.
The addition of mascarpone cheese to the whipping cream creates a tangier, more complex alternative to a basic whipped cream with your choice of berries.
- Recipe: Berries with Mascarpone
If you can’t find marinated mozzarella at your deli, prepare your favorite Italian vinaigrette and add diced roasted red bell pepper or pimiento. Marinate the cheese in the dressing for a day or two before serving for the best flavor.
- Recipe: Prosciutto-Wrapped Mozzarella
This refreshing salad can be served with any combination of fresh herbs. We like a mixture of mint, basil, parsley, and chives. Mint works as a cool complement to the tangy feta.
Manchego is a firm Spanish cheese made from sheep’s milk. Its relatively mild flavor melds perfectly with the acidity of the olive and lemon for a simple, crowd-pleasing appetizer.
- Recipe: Marinated Olives and Manchego
This recipe debunks the myth that seafood and cheese don’t belong together with the realization that the combined richness of lobster and cheese are actually a perfect match.
- Recipe: Lobster Mac and Cheese
The marriage of aromatic truffle, tangy goat cheese, roasted sweet bell pepper, and peppery arugula in these breakfast panini packs a punch to get you started in the morning.