Must-Try Incredible Cheese Dishes from Around the World

[Kazimiera]

Must-Try Incredible Cheese Dishes from Around the World

Greek Saganaki

http://cdn-jpg.thedailymeal.com/sites/default/files/images/1-saganaki-flickr_Steven-Depolo.jpg

Saganaki is usually any of a number of traditional Greek dishes prepared in a small frying pan, though the best known of these is an appetizer made of fried cheese. Traditionally the cheese of preference is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or feta cheese. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. You eat it by scooping it up with chunks of bread.


Mexican Queso Fundido

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Mexican queso fundido is a little like a really rich and creamy Mexican fondue. Though, unlike fondue, you don’t dip anything in it, instead, you scoop it onto tortillas. If you like, serve a little pico de gallo or diced fresh tomatoes on the side.


Italian Frico

http://cdn-jpg.thedailymeal.com/sites/default/files/images/3-frico-flickr_Danielle-Scott.jpg

In the U.S. it’s called a cheese crisp but in its native Italy, the frico is a wafer of shredded cheese mixed in with some flour and baked or fried until crisp. Seldom eaten just solo, the frico is traditionally used to garnish soups or stews. They’re also not always just a plain crisp shape… sometimes the wafer is shaped into baskets or bowls and other food can be served in them.


Cypriot Halloumi

http://cdn-jpg.thedailymeal.com/sites/default/files/images/4-cypriothalloumi-shutterstock.com.jpg

There are different kinds of this “squeaky cheese” but a popular version is Cypriot halloumi, which is most often served warm to bring out the flavor and a softer texture. When halloumi is made, the curds are cooked for more than an hour, which gives the cheese a rubbery texture that softens but never completely melts. It’s cooked by frying slices of halloumi in a pan or on the grill but it can also be cubed and skewered with meat and vegetables.


Swiss Fondue

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Fondue is enjoyed across the globe, but it still is a traditionally Swiss dish (also enjoyed in Italian and French regions of Europe) Melted cheese is served in a communal pot (caquelon) over a mobile stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Schweizerische Käseunion in the 1930s, and was popularized in U.S. in the 1960s.


Serbia Urnebes

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This type of salad is characteristic of southern Serbian cuisine. Traditionally it’s made of cheese and very hot chili peppers which are combined with several other spices and salt. The heat of the dish can be varied depending on how much chili pepper is used. While not usually served as a main dish, it accompanies barbecued food and other popular main dishes.


Georgian Khachapuri

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It may look a bit like a buttery calzone but khachapuri is actually a Georgian specialty — it’s a traditional, cheese-filled bread dish. The bread is leavened and allowed to rise, and it can be shaped into a variety of shapes. Though the filling is mostly cheese you can also add other ingredients including eggs, meat, and potatoes.


Indian Paneer

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Paneer is a fresh cheese frequently used in South Asian cuisine and is very similar to the Mexican queso blanco. Paneer is so popular because it is moist, soft and crumbly in texture, and a great addition to dishes like sandesh, mutter paneer and rasgulla. It is also a wonderfully rich source of milk protein.


Argentine Provoleta

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Provoleta is a simple yet incredibly versatile grilled dish that makes a wonderful appetizer to many Argentine meals. Provoleta is a trademark for an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese." Developed and trademarked in the 1940s, it is now eaten widely in Argentina and Uruguay. Provoleta is often topped with chili pepper and oregano, and is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted.


Source: http://www.thedailymeal.com/moreslideshows?watched=Must-Try%20Incredible%20Cheese%20Dishes%20from%20Around %20the%20World%20%28Slideshow%29

[Siberian Cold Breeze]

Mıhlama (Kuymak)

Kuymak, which is just a simple combination of cornmeal, butter, and cheese, is a great filling breakfast dish. Ingredients :Butter (or in some regions clotted cream) , cornmeal, milk and water cheese (su peyniri, yağsız çeçil peyniri , tel peyniri)

http://i.imgur.com/jYNhSxm.jpg

150 gr. water cheese
1 cup corn flour
3 tbsp butter
2 cups of hot water or milk
Salt

Brown the corn flour first in a pan in the butter. Add a cup of water or milk to the mixture and continue stirring. Add the string cheese. When the cheese mixture has reached the consistency of a paste, pour it over the melted butter in the skillet. Serve piping hot. If the cheese is salty, don't add salt.Eat by dipping bread in it .


In Eastern Artvin "Kuymak" is a bit different. Actually it's mostly made during the "yayla" time (when people go to the alms) and kaymak (clotted cream) is made constantly for the winter.

In such times, kaymak is simply heated and corn flour is slowly added.
The mixture has to be mixed all the time, until the fat of the kaymak rises to the top

http://i.imgur.com/OrW0Rxm.jpg

Kuymak is recorded as thick fatty soup in Khakas and Cuman dialects ,13. century,

[TIGERZZZ]

i like fondue and paneer

[Linet]

I like anything that is cheese http://emoticoner.com/files/emoticons/onion-head/admire-onion-head-emoticon.gif?1292862486

[Fortis in Arduis]

I want to make paneer with goat's milk and cook a paneer butter masala. The astringent yet sweet flavour of the goat's milk should work well with the tomato base.

[Virtuous]

Please, stop.

[Sisak]

I like Mexican Queso Fundido. It looks fantastic.

[Faklon]

http://www.visitmeteora.travel/gr/blog/recipe-of-the-week-beetroot-salad-with-katiki-cheese/
http://www.mylittlegreekfoodbook.com/katiki-of-domokos-cheese/

Beetroot Salad with Katiki Cheese from Domokos

http://www.visitmeteora.travel/media/k2/items/cache/dd34e32172fe0202ef287e574244e1d2_L.jpg

At the taverns of the region one can enjoy the local cuisine. Namely, the pies with the uncountable thin layers of pastry which women uniquely spread, to milkcheese and tsalafouti and the tasteful food cooked in casserole from clay over the fire.

This week we bring you the beetroot salad with katiki cheee from Domokos, for your vegan needs.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings

Nutrition information: 220 cal, 5 g fat, 45 g protein

Ingredients

5 beetroots without the leaves
200 gr Katiki cheese from Domokos
1 spoon of balsamic vinegar
olive oil
black pepper
salt

Preparation

We heat up the oven at 200 degrees. Having poured oil on the beetroots we fold them in foil paper and bake them for about an hour until they get soft. We take them out of the oven and peel them off and we cut them in cubes. In the salad bowl we mix the beetroots with the katiki cheese, balsamico vinegar, salt and pepper and our salad is ready.