Cold weather is excuse you don’t need to eat more cheese. Warming, soothing, and comforting, it’s an excellent way to stave off the chills. We have hundreds of recipes featuring goat, cow and sheep milk cheeses, including the yummy blue cheese fondue above. Here are a few of our favorites. Time to layer up.
One of the many marvelous things about this ingredient is how well it plays with so many others. This easy baked mac ‘n cheese showcases the extent to which fromage is an ideal foil for both spinach and mushrooms. (Plus, you’re sneaking veggies into your diet alongside Cheddar and nutty Gruyère.) To delight your guests even more, divide it into individual mini ramekins before baking.
If you’ve never tried Taleggio, the Italian cow’s milk formaggio is a delight. It’s a bit pungent, so pair it with ingredients that can hold their own, such as the salty pancetta in this tasty baked gnocchi. Fresh sage is just the thing to leaven the entire dish, and the whole thing is ready in half an hour—ideal for a weeknight.
Cheddar, cider and fried shallots mingle beautifully in this hearty-but-delicate soup. (If you’ve ever sipped a Parmesan broth, you understand how elegant such a dish can be.) In this soup, potato, celery garlic, bay, leaves and thyme provide familiar grounding notes. Hard apple cider, cream, applejack, and nearly a pound of cheddar are whisked in to delightful effect. The whole project takes less than an hour, including the crispy fried shallot garnish.
When was the last time you had grilled cheese and soup? This riff on the classic (featuring tomato soup) delivers more protein than the original, and is arguably more grown-up, to boot. We love that the broth contains smoky bacon and paprika. Its depth and oomph pair wonderfully with our caramelized onion grilled cheese.
Don’t forget about the world of fabulous Mexican dishes employing cheese, such as these super-savory chicken enchiladas. Leftover chicken is the key to how quickly these come together, as are the filling flour tortillas. (Swap in corn if you wish!) A full pound of spinach is a smart thing to sneak into your family members’ diets, and mozzarella is always a great substitute for stretchy south-of-the-border queso.
Of course we needed to include two types of mac and cheese. This super-cheesy recipe employs a béchamel base and cubed rather than shredded Muenster. It melts beautifully into the thyme- and bay leaf-spiked base. Panko (Japanese bread crumbs) sprinkled on top, a flurry of chives and a drizzle of olive oil produce a golden, crispy top.
Name a dish tastier than fondue. Go ahead; we’ll wait. This blue cheese rendition is far from traditional. (In Switzerland, the dip traditionally comprises Gruyère, Emmentaler and other semi-firm, nutty cheeses.) Cambozola, a Brie-like cheese, adds meltiness to the blue cheese itself, and cream, thyme, chives and white wine add light, bright notes. Dip apples and bread into the result, and marvel that it’s taken you this long to get a fondue pot.