21 Delicious Cheese Recipes for Every Occasion

Hey there, cheese lovers! Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food, we’ve got you covered. Dive into our roundup of 21 Delicious Cheese Recipes for Every Occasion, where melty, creamy, and sharp flavors take center stage. Trust us, your taste buds are in for a treat—keep scrolling to discover your next cheesy masterpiece!

Classic Macaroni and Cheese

Oh, who doesn’t love a bowl of creamy, cheesy macaroni and cheese? It’s the ultimate comfort food that brings back childhood memories with every bite. Perfect for any day, this classic dish is simple to make and always a crowd-pleaser.

Ingredients

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp mustard powder
• 1/4 tsp smoked paprika
• Salt, to taste

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for about 1 minute until golden.
4. Gradually whisk in the whole milk, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens, about 3-4 minutes.
5. Reduce the heat to low. Stir in the sharp cheddar cheese, mustard powder, and smoked paprika until the cheese is fully melted and the sauce is smooth.
6. Combine the cooked macaroni with the cheese sauce, stirring until evenly coated. Season with salt to taste.
7. Transfer the mixture to the prepared baking dish. Bake for 20 minutes, or until the top is lightly golden and bubbly.

Ultimate comfort in every bite, this macaroni and cheese is creamy with a slight crunch on top. Serve it straight from the oven with a sprinkle of fresh herbs or a side of crispy bacon for an extra flavor boost.

Three-Cheese Spinach Stuffed Shells

Looking for a cozy, cheesy dish that feels like a hug on a plate? These three-cheese spinach stuffed shells are your answer, combining creamy ricotta, sharp Parmesan, and melty mozzarella with fresh spinach, all tucked into tender pasta shells.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 10 oz fresh spinach, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 24 oz marinara sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, 1 cup of mozzarella cheese, chopped spinach, beaten egg, minced garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
4. Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
5. Fill each cooked pasta shell with the cheese and spinach mixture, using a spoon or piping bag for ease. Arrange the stuffed shells in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining 1 cup of mozzarella cheese.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the stuffed shells rest for 5 minutes before serving. This allows the filling to set slightly, making them easier to serve.

Perfectly creamy with a slight bite from the Parmesan, these stuffed shells are a crowd-pleaser. Try serving them with a crisp green salad and garlic bread for a complete meal that’s sure to impress.

Homemade Mozzarella Sticks

Mozzarella sticks are the ultimate comfort food, perfect for when you’re craving something crispy, cheesy, and downright delicious. You’ll love how easy they are to make at home, with just a few simple ingredients.

Ingredients

• 8 oz block of whole milk mozzarella cheese, cut into 1/2-inch sticks
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Vegetable oil, for frying
• 1/2 cup marinara sauce, for serving

Instructions

1. Place the flour in a shallow dish. In another dish, combine the beaten eggs. In a third dish, mix the breadcrumbs with garlic powder, onion powder, and smoked paprika.
2. Dredge each mozzarella stick in flour, shaking off excess. Dip into the eggs, then coat thoroughly with the breadcrumb mixture. Place on a plate and freeze for 30 minutes to help the coating adhere.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the mozzarella sticks in batches for about 30 seconds, or until golden brown and crispy. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Use a slotted spoon to transfer the sticks to a paper towel-lined plate to drain. Tip: Serve immediately for the best texture.
5. Serve with marinara sauce on the side for dipping. Tip: For an extra kick, add a pinch of red pepper flakes to the marinara sauce.

Serve these mozzarella sticks hot and watch them disappear in no time. The contrast between the crispy exterior and the gooey, melted cheese inside is simply irresistible. Try pairing them with a cold beer for the ultimate snack experience.

Cheesy Garlic Bread

Hey, you know that moment when you’re craving something warm, cheesy, and utterly comforting? That’s where this cheesy garlic bread comes in, perfect for any occasion or just because.

Ingredients

• 1 loaf of artisan French bread, sliced in half lengthwise
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, sea salt, and black pepper until well mixed.
3. Spread the garlic butter mixture evenly over the cut sides of the French bread halves.
4. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the buttered bread.
5. Place the bread halves on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and lightly golden.
6. For a more golden top, switch the oven to broil and broil for 1-2 minutes, watching closely to prevent burning.
7. Remove from the oven and let cool for a couple of minutes before slicing into serving pieces.

Must admit, the combination of crispy edges, soft center, and that garlicky, cheesy goodness is hard to resist. Try serving it alongside a bowl of tomato soup for dipping, or as a standout side at your next barbecue.

Baked Brie with Honey and Nuts

Absolutely nothing beats the cozy, indulgent vibe of pulling a warm, gooey baked brie out of the oven. It’s the perfect blend of creamy, sweet, and crunchy that’ll have everyone reaching for more.

Ingredients

• 1 (8 oz) wheel of brie cheese
• 1/4 cup raw honey
• 1/3 cup mixed nuts (such as walnuts, pecans, and almonds), roughly chopped
• 1 tbsp unsalted butter, melted
• 1/2 tsp flaky sea salt
• 1 sprig fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper for easy cleanup.
2. Place the brie wheel on the prepared baking sheet. Using a sharp knife, lightly score the top of the brie in a crisscross pattern to help the honey seep in.
3. Drizzle the melted butter evenly over the top of the brie. This will help the nuts stick and add a rich flavor.
4. Sprinkle the chopped nuts over the brie, pressing gently to adhere. Tip: Toasting the nuts beforehand enhances their flavor and crunch.
5. Bake in the preheated oven for 12-15 minutes, or until the brie is soft to the touch but not completely melted.
6. Remove from the oven and immediately drizzle with honey. Sprinkle with flaky sea salt and chopped rosemary for a fragrant finish. Tip: Let it sit for 2 minutes before serving to allow the flavors to meld.

Melt-in-your-mouth creamy brie pairs beautifully with the sweet honey and crunchy nuts. Serve it with sliced apples or crusty bread for a delightful contrast in textures.

Cheddar Cheese Soup

Sometimes, all you crave is a bowl of something warm, cheesy, and utterly comforting. This Cheddar Cheese Soup is just that—a creamy, dreamy blend of sharp cheddar and smooth broth that feels like a hug in a bowl.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/4 teaspoon smoked paprika
• 3 cups sharp cheddar cheese, freshly grated
• Salt to taste

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, and cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the whole milk and chicken broth, ensuring no lumps remain, and bring the mixture to a gentle simmer.
6. Add the Worcestershire sauce, dry mustard, and smoked paprika, stirring to combine.
7. Reduce the heat to low and slowly add the freshly grated sharp cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth.
8. Season with salt to taste, then remove from heat.

Zesty with a hint of smokiness, this soup boasts a velvety texture that’s perfect for dunking crusty bread or topping with crispy bacon bits for an extra crunch.

Parmesan Crusted Chicken

Hey, you know those nights when you want something crispy, cheesy, and utterly satisfying without spending hours in the kitchen? Parmesan crusted chicken is your answer. It’s simple, delicious, and feels a bit fancy without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup finely grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of Parmesan and panko.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the Parmesan-panko mixture, pressing gently to adhere.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering.
6. Add the chicken breasts and cook for 2-3 minutes per side, or until golden brown.
7. Transfer the chicken to the prepared baking sheet and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to ensure juiciness.

Now, the chicken emerges from the oven with a golden, crispy crust that gives way to tender, flavorful meat. Serve it over a bed of arugula with a squeeze of lemon for a bright contrast, or alongside roasted vegetables for a hearty meal. No matter how you plate it, it’s bound to be a hit.

Blue Cheese and Pear Salad

Perfect for those days when you’re craving something light yet indulgent, this Blue Cheese and Pear Salad combines crisp, fresh flavors with a creamy, tangy twist. You’ll love how the sweetness of the pears plays off the boldness of the blue cheese.

Ingredients

• 2 cups mixed baby greens, thoroughly washed and dried
• 1 ripe pear, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup walnuts, toasted and roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large salad bowl, combine the mixed baby greens and thinly sliced pear.
2. Sprinkle the crumbled blue cheese and toasted walnuts over the greens and pear.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and honey until emulsified. Season with salt and freshly ground black pepper to taste.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
5. Serve immediately to ensure the greens remain crisp and the pear slices fresh.

Zesty and refreshing, this salad offers a delightful contrast of textures from the crunchy walnuts to the creamy blue cheese. For an extra touch of elegance, serve it on a chilled plate to keep everything crisp and cool.

Grilled Cheese Sandwich with Tomato Soup

There’s nothing quite like the comfort of a grilled cheese sandwich paired with a bowl of tomato soup, especially on a chilly evening. You’ll love how the crispy, buttery bread contrasts with the creamy, tangy soup.

Ingredients

• 4 slices of artisan sourdough bread, 1/2 inch thick
• 2 cups of sharp cheddar cheese, grated
• 1/4 cup of clarified butter
• 2 cups of heirloom tomato soup, homemade or high-quality store-bought
• 1 tbsp of fresh thyme leaves
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper

Instructions

1. Preheat a cast-iron skillet over medium heat until it reaches 350°F.
2. Spread 1 tbsp of clarified butter evenly on one side of each sourdough slice.
3. Place two slices of bread, buttered side down, in the skillet.
4. Sprinkle 1 cup of grated sharp cheddar cheese evenly over each slice in the skillet.
5. Top each with the remaining bread slices, buttered side up.
6. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is fully melted.
7. While the sandwiches cook, warm the heirloom tomato soup in a saucepan over low heat, stirring occasionally.
8. Season the soup with fresh thyme leaves, sea salt, and freshly ground black pepper.
9. Remove the grilled cheese sandwiches from the skillet and let them rest for 1 minute before slicing.
10. Serve the sandwiches alongside the warm tomato soup.

Crispy on the outside and oozing with cheese on the inside, these sandwiches are a perfect match for the rich, herby tomato soup. Try dipping the sandwich into the soup for an extra layer of flavor.

Cheese Fondue

Ah, cheese fondue—the ultimate cozy night in. Imagine dipping crusty bread into a pot of melted, gooey cheese. It’s simpler to make than you think, and oh-so-rewarding.

Ingredients

• 1 cup dry white wine
• 1 tbsp fresh lemon juice
• 1 garlic clove, halved
• 8 oz Gruyère cheese, grated
• 8 oz Emmental cheese, grated
• 1 tbsp cornstarch
• 1 tbsp kirsch (optional)
• Freshly ground black pepper, to taste
• 1 loaf crusty bread, cut into 1-inch cubes

Instructions

1. In a medium saucepan over low heat, combine the white wine, lemon juice, and garlic. Heat until simmering, about 5 minutes.
2. Remove the garlic clove from the saucepan. Gradually add the grated Gruyère and Emmental cheeses, stirring constantly in a zigzag pattern to prevent the cheese from clumping.
3. In a small bowl, mix the cornstarch with the kirsch (if using) to form a slurry. Stir this into the cheese mixture to thicken.
4. Continue to cook the fondue over low heat, stirring constantly, until smooth and creamy, about 10 minutes. Season with freshly ground black pepper.
5. Transfer the fondue to a fondue pot or a slow cooker set to warm. Serve immediately with the crusty bread cubes for dipping.

Now, the fondue should be luxuriously smooth, with a rich, tangy flavor from the wine and cheeses. For a fun twist, try dipping blanched vegetables or apple slices alongside the bread.

Ricotta Stuffed Mushrooms

Oh, you’re going to love these ricotta stuffed mushrooms. They’re the perfect bite-sized appetizer that’s surprisingly easy to make, yet looks like you spent hours in the kitchen.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in 1 tbsp of olive oil over medium heat until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, then remove from heat.
3. In a mixing bowl, combine the sautéed stems and garlic with ricotta, Parmesan, salt, pepper, and parsley. Mix until well incorporated.
4. Brush the mushroom caps with the remaining olive oil and place them on the prepared baking sheet, cavity side up.
5. Spoon the ricotta mixture into each mushroom cap, filling them generously.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is lightly golden.
7. Let cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Expect these stuffed mushrooms to be creamy on the inside with a slight bite from the perfectly cooked mushroom. They’re fantastic served warm with a drizzle of balsamic glaze or alongside a crisp green salad for a light meal.

Queso Blanco Dip

This Queso Blanco Dip is the creamy, dreamy solution to your snack cravings. You’ll love how easy it is to whip up, and it’s perfect for game day or a cozy night in.

Ingredients

• 1 tablespoon clarified butter
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 8 ounces Queso Blanco cheese, grated
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon fresh lime juice
• 2 tablespoons cilantro, finely chopped

Instructions

1. Heat the clarified butter in a medium saucepan over medium heat until shimmering.
2. Add the finely diced white onion and sauté until translucent, about 3 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Pour in the heavy cream, stirring constantly to prevent scorching, and bring to a gentle simmer.
5. Gradually add the grated Queso Blanco cheese, stirring until fully melted and the mixture is smooth.
6. Season with ground cumin and smoked paprika, then remove from heat.
7. Finish by stirring in the fresh lime juice and chopped cilantro for a bright, herby note.

Buttery and rich with a hint of smokiness, this dip is irresistibly smooth. Serve it warm with crispy tortilla chips or drizzle it over grilled veggies for an extra flavor boost.

Cheese and Onion Pie

Did you ever have one of those days where only a hearty, comforting pie will do? This cheese and onion pie is your answer, with its rich, melty center and crisp, golden crust.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup Gruyère cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. While the dough chills, heat the clarified butter in a skillet over medium heat. Add the onions and cook until caramelized, about 15 minutes, stirring occasionally.
5. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
6. In a bowl, mix the caramelized onions, cheddar, Gruyère, beaten eggs, heavy cream, salt, and pepper. Pour into the pie crust.
7. Fold the overhang over the filling, creating a rustic edge. Brush the crust with a little beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

Absolutely divine when served warm, the pie boasts a creamy, savory filling with a hint of sweetness from the onions. Try pairing it with a crisp green salad for a balanced meal.

Gouda Smashed Potatoes

Very few things in life are as comforting as a plate of perfectly cooked potatoes, especially when they’re smashed and loaded with creamy Gouda. Imagine crispy edges giving way to a fluffy interior, all wrapped up in the rich, smoky flavor of melted Gouda. You’re in for a treat with this one.

Ingredients

• 2 lbs Yukon Gold potatoes, scrubbed
• 1/4 cup clarified butter, melted
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup aged Gouda cheese, finely grated
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the scrubbed potatoes in a large pot, cover with cold water by 1 inch, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them sit for 5 minutes to steam dry. This ensures they’ll crisp up nicely in the oven.
4. Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or a measuring cup, gently smash each potato to about 1/2 inch thickness.
5. Brush each smashed potato with melted clarified butter, ensuring the edges are well coated for maximum crispiness.
6. Sprinkle the potatoes evenly with sea salt and black pepper, then top with the grated Gouda cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let cool for 2 minutes before garnishing with fresh chives.

What you’ll love about these Gouda smashed potatoes is the contrast between the crispy, buttery exterior and the soft, cheesy middle. Serve them as a standout side at your next dinner party or enjoy them as a decadent snack—either way, they’re sure to impress.

Swiss Cheese and Ham Quiche

Back to basics with a dish that feels fancy but is surprisingly simple to whip up. This Swiss cheese and ham quiche is your ticket to a brunch that impresses without the stress.

Ingredients

• 1 9-inch pie crust, pre-baked for 10 minutes at 375°F
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1 cup diced smoked ham
• 1 1/2 cups grated Swiss cheese
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat your oven to 375°F. Place the pre-baked pie crust on a baking sheet for easier handling.
2. In a medium bowl, whisk together the heavy cream, eggs, sea salt, black pepper, and nutmeg until fully combined.
3. Evenly distribute the diced ham and grated Swiss cheese over the bottom of the pie crust.
4. Carefully pour the egg mixture over the ham and cheese, ensuring it’s evenly distributed.
5. Brush the edges of the pie crust with melted butter for a golden finish.
6. Bake for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This allows the custard to set properly for clean cuts.

Mmm, the result? A creamy, savory quiche with a perfect balance of smoky ham and nutty Swiss cheese. Serve it warm with a side of arugula salad for a light contrast to the rich flavors.

Feta and Spinach Phyllo Pie

Oh, you’re going to love this Feta and Spinach Phyllo Pie—it’s the perfect blend of creamy, tangy, and crispy, all in one bite. Imagine layers of flaky phyllo hugging a rich filling of spinach and feta, baked to golden perfection.

Ingredients

• 1 lb fresh spinach, thoroughly washed and stems removed
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 tsp nutmeg, freshly grated
• 1/4 tsp black pepper, freshly ground
• 10 sheets phyllo dough, thawed according to package instructions

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large skillet over medium heat, wilt the spinach in batches until all is cooked down, about 3 minutes per batch. Transfer to a colander to drain excess moisture, then finely chop.
3. In a mixing bowl, combine the chopped spinach, feta, ricotta, beaten eggs, nutmeg, and black pepper. Mix until well incorporated.
4. Lay one sheet of phyllo dough in the prepared pie dish, brush lightly with melted clarified butter, and repeat with 4 more sheets, brushing each with butter.
5. Spread the spinach and cheese mixture evenly over the layered phyllo.
6. Top with the remaining 5 sheets of phyllo, brushing each with butter as before, including the top layer.
7. Using a sharp knife, score the top layers of phyllo into 8 portions before baking to make serving easier.
8. Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
9. Let the pie cool for 10 minutes before slicing along the scored lines.

Zesty and rich, this pie offers a delightful contrast between the crispy phyllo layers and the creamy, savory filling. Serve it warm with a drizzle of honey for a sweet and salty twist.

Provolone Stuffed Meatballs

You know those days when you crave something hearty, cheesy, and utterly satisfying? Provolone stuffed meatballs are here to save the day, packing a gooey, melty surprise in every bite.

Ingredients

• 1 lb ground beef, 80% lean
• 1/2 cup breadcrumbs, fine and toasted
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp dried oregano
• 4 oz provolone cheese, cut into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 24 oz marinara sauce, homemade or premium store-bought

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, garlic, salt, pepper, and oregano. Mix gently with your hands until just combined; overmixing can toughen the meatballs.
3. Take a small portion of the meat mixture, flatten it in your palm, place a cube of provolone in the center, and encase the cheese completely by shaping the meat around it into a ball. Repeat until all the mixture is used.
4. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally, until all sides are golden, about 2 minutes per side. Transfer to the prepared baking sheet.
5. Bake the meatballs for 15 minutes, or until the internal temperature reaches 160°F (71°C).
6. Meanwhile, warm the marinara sauce in a saucepan over low heat. Once the meatballs are done, gently toss them in the sauce to coat.
7. Serve immediately, garnished with fresh basil or grated Parmesan if desired.

Heavenly is the first word that comes to mind with these meatballs. The provolone melts into a creamy center, contrasting beautifully with the savory, tender meat. Try serving them over a bed of creamy polenta or tucked into a crusty sub roll for an unforgettable meal.

Pepper Jack Cheese Cornbread

Got a craving for something warm, cheesy, and just a bit spicy? This Pepper Jack Cheese Cornbread is your answer. It’s the perfect blend of sweet cornbread and the sharp, spicy kick of Pepper Jack cheese, making it a hit for any meal.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups shredded Pepper Jack cheese
• 1/4 cup clarified butter, for greasing the skillet

Instructions

1. Preheat your oven to 375°F (190°C). Place a 10-inch cast-iron skillet inside to heat as the oven preheats.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the milk, melted butter, and beaten eggs until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Fold in 1 cup of the shredded Pepper Jack cheese. Tip: Overmixing can lead to dense cornbread, so mix until just combined.
5. Carefully remove the hot skillet from the oven. Add the clarified butter, swirling to coat the bottom and sides. Tip: The hot skillet and butter create a crispy crust.
6. Pour the batter into the skillet, smoothing the top. Sprinkle the remaining 1/2 cup of cheese over the batter.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the skillet for 5 minutes before slicing. Serve warm.

Out of the oven, this cornbread boasts a crispy crust with a moist, fluffy interior, packed with gooey cheese and a gentle heat. Try serving it alongside a bowl of chili or slathered with honey butter for a sweet and spicy contrast.

Camembert and Cranberry Tart

Got a hankering for something that’s both indulgent and a tad fancy? This Camembert and Cranberry Tart is your go-to for a cozy night in or impressing guests without breaking a sweat.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1/2 cup whole milk ricotta cheese
• 1 pasture-raised egg, lightly beaten
• 1 tbsp honey
• 1 wheel Camembert cheese, rind removed and sliced
• 1/2 cup dried cranberries
• 1 tbsp fresh thyme leaves
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt. Add the cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. In a bowl, mix the ricotta, beaten egg, honey, thyme, salt, and pepper until smooth. Spread this mixture over the pre-baked crust.
7. Arrange the Camembert slices and dried cranberries on top. Tip: For even melting, ensure the cheese slices are evenly distributed.
8. Bake for 20-25 minutes, or until the filling is set and the edges are golden brown. Tip: Let the tart cool for 10 minutes before slicing to allow the flavors to meld.

Just out of the oven, this tart boasts a creamy, gooey center with pops of sweet cranberries, all nestled in a buttery, flaky crust. Serve it warm with a drizzle of honey or a side of arugula salad for a delightful contrast.

Cheese and Herb Scones

Hey, you know those days when you crave something savory, buttery, and just a tad fancy? Cheese and herb scones are your answer. They’re perfect for brunch, a snack, or even as a side to soup.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh rosemary, minced
• 3/4 cup whole milk
• 1 pasture-raised egg, lightly beaten for glaze

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, baking powder, and sea salt.
3. Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar cheese, chopped chives, and minced rosemary until evenly distributed.
5. Gradually add the whole milk, stirring until just combined. The dough should be slightly sticky but manageable.
6. Turn the dough onto a lightly floured surface and gently knead it 3-4 times to bring it together.
7. Pat the dough into a 1-inch thick circle. Use a sharp knife to cut into 8 wedges.
8. Place the wedges on the prepared baking sheet, leaving space between each. Brush the tops with the lightly beaten egg.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Transfer to a wire rack to cool slightly before serving.

Crumbly on the outside, tender on the inside, these scones pack a punch of flavor with every bite. Serve them warm with a dollop of herb butter or alongside your favorite soup for a cozy meal.

Asiago Cheese Bread

Feeling like baking something that’ll make your kitchen smell like a cozy Italian bakery? This Asiago Cheese Bread is your ticket to cheesy, savory bliss, perfect for any day of the week.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1 1/2 cups Asiago cheese, freshly grated
• 1 pasture-raised egg, lightly beaten (for egg wash)

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, kosher salt, and active dry yeast.
2. Gradually add the warm water and extra-virgin olive oil to the dry ingredients, mixing until a dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Punch down the dough and fold in 1 cup of the freshly grated Asiago cheese.
7. Shape the dough into a loaf, place on the prepared baking sheet, and let rise for another 30 minutes.
8. Brush the loaf with the lightly beaten egg wash and sprinkle the remaining 1/2 cup of Asiago cheese on top.
9. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: For an extra crispy crust, spritz the oven with water during the first 10 minutes of baking.
10. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: This helps the cheese set and makes slicing easier.

Warm, with a crust that’s golden and slightly crisp, this bread reveals a soft, cheesy interior that’s irresistibly pull-apart. Serve it alongside a bowl of tomato soup or toast slices for the ultimate grilled cheese experience.

Conclusion

Here’s to discovering the endless possibilities cheese brings to your table! From cozy weeknight dinners to festive gatherings, our roundup of 21 Delicious Cheese Recipes has something for every occasion. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your cheesy favorites on Pinterest. Happy cooking!

Bella Bacinos