If there's one ingredient that almost universally makes every food better, our money's on cheese. Its flavors, textures, and aromas run the gamut from soft and mild, to hard and, well, it can smell downright stinky. But the whole range between the two extremes is an endless, complex world to explore, and we've signed up for the journey. We pulled together some of our favorite recipes that just wouldn't be the same without the gooey magic of cheese.
Swiss cheese has a distinctive mild, nutty flavor that works really well with burgers. Stuffing your burger patties with the cheese allows it to melt slowly as the burger cooks, making a juicy burger with perfectly melted cheese in every flavorful bite.
The nuttiness of Swiss cheese gets to team up with one of its best friends, the meaty savoriness of mushrooms, in this epic flavor combination. You'll never want to make plain mac & cheese again!
This delicious London broil, aka top round, would be killer on its own—it gets marinated in Worcestershire, garlic, parsely, and red wine vinegar—but rolling it up with some versatile Swiss cheese and veggies puts it over the top.
Gouda is another verstaile cheese that, like Swiss, you should always keep around; you never know when you'll want to throw it in to whatever you're making. This pasta salad gets its oomph from the combo of Gouda, fresh basil, and adobo chile sauce.
You want more Gouda, you say? Why not make a soup out of it! This soup's more than just melted cheese, but Gouda is definitely the star. Keep it simple when a bowl of happiness is all you want for dinner.
Mashed potatoes are like a canvas—they're like the backdrop waiting for you to color them with whatever ingredients your palatte desires. For us, that means lots of cheese, and again, Gouda's front and center with crispy pancetta and green onions.
This recipe is perfect for a fancy shmancy dinner party. Tell your guests you're serving macaroni with brie and crab, and you'll be the talk of the town. Brie is perfect for this dish because of its meltability and mild flavor that doesn't overpower the crab.
Eat it as a midnight snack or a decadent brunch. This egg sammy again shows off the gooey, melty properties of brie, which means you should probably have a roll of napkins nearby before you tuck into this puppy.
Is it dessert or an appetizer? Either way, your party guests are going to be dying to steal this recipe from you. The combo of brie, Kahlua, pecans and brown sugar is absolutely irresistable. Don't plan on having any left over.
A simple recipe with an impressive presentation, these spoon puddings really pop when served in individual ramekins. Camembert and créme fraîche make the perfect dairy combo.
The sweetness of pears complement the mild, sweet butteriness of Camembert. With the addition of some nuts, rosemary and balsamic vinegar, you have one heck of an appetizer.
Going in a more savory direction, this Camembert wheel gets warmed until milky and runny, and topped with a wild mushroom fricassee enhanced by the subtle flavor or sautéed shallot.
Blue cheese and steak have been longtime playmates in the culinary world, both having intense, bold flavors that complement each other quite well. Peppadew mayo is simple to make and ties the whole sandwich toghether. Make sure to use a sturdy bread like ciabatta.
Pear also pairs well (see what we did there?) with blue cheese, and bacon makes it an unbeatble trifecta. The balance of the salt and fat against the subtle sweetness of the pear is cut by the sharpness of the blue cheese.
Along the same lines, the sweet butternut works similarly with the blue cheese here, but the roasted squash's sweetness is a little more pronunced than fresh pear. Sage lends the whole dish a savory note.