Food Ingredients Dairy Cheese 23 Ultra-Cheesy Recipes We Love By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 2, 2023 Trending Videos Close this video player Photo: Greg DuPree Gouda! Camembert! Mozzarella! We're big fans of cheese at Food & Wine, and this roundup pays homage to some of our favorite recipes. You'll find creamy grits laced with extra-sharp cheddar, classic cheese fondue, and a grilled cheese sandwich that will produce the cheese pulls of your dreams. 01 of 23 Baked Four-Cheese Spaghetti © Quentin Bacon Celebrity chef Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother's version of macaroni and cheese," he says. Get the Recipe 02 of 23 Labneh © Abby Hocking Labneh, a soft cheese made from strained yogurt, is rich, lightly tart, and entirely delicious. Because labneh is not always easy to find at the grocery store, we make our own. While many recipes call for just whole-milk yogurt, we like the creamier texture and tangier flavor of a yogurt-sour cream combination. Get the Recipe 03 of 23 Macaroni and Many Cheeses © James Baigrie At the end of their wine and cheese parties, Cheesewhizzes Helen Jane Hearn and Natalie Wassum gather any leftovers to make an incredible mac and cheese later in the week. This adaptation, based on a recipe from Marion Cunningham's The Supper Book, works beautifully with any semi-hard cheese but is particularly good with an international blend of French Mimolette, aged Dutch Gouda, and American Vella dry Jack. A fine layer of Italian Parmigiano-Reggiano forms a crisp topping. Get the Recipe 04 of 23 Classic Cheese Fondue © Rob Howard Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and kirsch), all traditional ingredients. Some of the dipping items are also classic, like cubes of crusty bread and pickles, but some are unconventional, like slices of Hardy's salami and other hearty house-cured charcuterie, which are all wonderful with the winey fondue. Get the Recipe 05 of 23 Four Cheese-Stuffed Portobellos © John Kernick Chef Laurent Tourondel's mushrooms, which are stuffed with cheese, brightened with lemon zest, and topped with golden toasted breadcrumbs, are a perfect side dish or appetizer. Get the Recipe 06 of 23 The New American Grilled Cheese © Quentin Bacon The best grilled cheese is the gooiest grilled cheese, says food writer Laura Werlin: "After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it's just not right." Get the Recipe 07 of 23 Best-Ever Cheese Soufflé © Matthew Armendariz Diners — and the chefs who feed them — are embracing retro dishes. Chef Alex Guarnaschelli perused old supper-club menus and came away with ideas for cheese soufflé and chilled tomato soup. Get the Recipe 08 of 23 Tirokroketes (Greek Fried Goat Cheese Balls) with Honey © Tina Rupp Club soda lightens the egg batter that coats the cheese, and a double-coating of panko crumbs amplifies the crunch. Chef Victoria Moore serves the sweet-savory balls as an appetizer or a dessert. Get the Recipe 09 of 23 Grilled Manouri Cheese with Caramelized Plums © Martin Morrell Chef Michael Psilakis likes to riff on saganaki — fried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that's drained off during feta production. Like nearly all Greek cheeses, it's produced from either sheep's or goat's milk. Get the Recipe 10 of 23 Goat Cheese Puddings © Stephanie Foley Pastry chef Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says. Get the Recipe 11 of 23 Toasted Pistachio-Cheese Arancini © Ditte Isager This recipe for arancini — fried risotto balls — comes from bakery owner Renato Poliafito, who got it from his Sicilian cousin Emanuele Sanfilippo. These arancini are the size of tangerines, filled with creamy, cheesy rice, studded with nuts and green peas, and encased in a great crunchy crust. Get the Recipe 12 of 23 Fromage Fort Marcus Nilsson Fromage fort is the ultimate way of using leftover cheese. Chef Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese, and goat cheese together with his mother's leek broth, some white wine, and crushed garlic. Now his wife makes a milder version in a food processor that takes only seconds. It's delicious with crackers or melted onto toasts. It also freezes well. Get the Recipe 13 of 23 Corn Husk–Grilled Goat Cheese with Corn Relish and Honey Victor Protasio With the smoky essence of the husk infused into the hot molten cheese, a generous drizzle of honey melting in, and that charred sweet corn relish, all spooned onto a hunk of crusty bread — plus a bottle of pink bubbly (high in acid to stand up to the tartness of the dish), a patio, and a pile of friends — this is the perfect pre-dinner snack on a summer evening. Get the Recipe 14 of 23 Crespelle with Ricotta and Marinara © Quentin Bacon In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce. Get the Recipe 15 of 23 Honeyed Goat Cheese Tart with Pistachio Crust © Quentin Bacon Like sugar, honey caramelizes as it cooks. Here, warm honey is drizzled over a mixture of goat cheese and Greek-style yogurt, where it cools to a caramel-like consistency. For a crunchier topping, heat the honey until it reaches 250°F on a candy thermometer. Get the Recipe 16 of 23 Summer Squash Pizza with Goat Cheese and Walnuts © JAMES BAIGRIE Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it's lightly caramelized, bringing out its sweetness. Get the Recipe 17 of 23 Cheese Grits © Brown W. Cannon III "I seriously have received three marriage proposals over a bowl of my cheese grits," says chef Amber Huffman. "I've accepted none so far." Get the Recipe 18 of 23 Cheese-Stuffed Grilled Peppers © Tina Rupp Wine aficionados Robert Perkins and John Lancaster love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey. Get the Recipe 19 of 23 Fried Zucchini Blossoms with Prosciutto and Mozzarella Greg Dupree Zucchini blossoms can be ordered online, and are seasonally available at farmers markets. Prosciutto cotto and Parisian ham should be available at a well-stocked grocery store with a cheese counter; substitute cooked ham if needed. Get the Recipe 20 of 23 Cheddar-Scallion Biscuits Greg DuPree The buttermilk dough for these biscuits bakes atop a pile of grated cheddar, bringing not just a wonderfully caramelized flavor, but a clever textural element in the form of crisp, lacy "feet" that form around the bottom of each biscuit. Add a hefty amount of chopped scallion into the mix and it's a savory, joyous match for the ages. Get the Recipe 21 of 23 Achari Pimiento Cheese Spread Victor Protasio Chef Farhan Momin took this Southern staple and gave it a makeover by incorporating his mom's classic Indian pickling spices. Serve this with some crackers, between two slices of white bread, or toasted naan. Get the Recipe 22 of 23 Cherry and Cream Cheese Kolaches Jen Causey For the filling in these kolaches, a quick jam of summer's fresh sweet cherries is dolloped over lemon-scented cream cheese. Get the Recipe 23 of 23 Goat Cheese Soufflé Chloe Crespi A classic French cheese soufflé is made of a simple béchamel gently folded into airy whipped egg whites. Chef Ludo Lefebvre's version adds layers of flavor with tangy goat cheese, a touch of spicy cayenne, and warm earthiness from thyme and nutmeg. As always, serve these straight from the oven. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! 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