Christopher Hirsheimer
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These ultimate cheese recipes from SAVEUR magazine include everything from macaroni and cheese to cheesecake. Try nachos or a cheesy dip as your appetizers.

"Mozzarella

Mozzarella Cheese Dream Sandwich

This grilled cheese includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella.
"lobster

Lobster Macaroni and Cheese

The standard American dish is transformed into an elegant entree with lobster and a splash of brandy.
"Creamed

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

In this bulked-up version of the classic side dish creamed spinach, chard replaces spinach and Gorgonzola adds depth and a creamier texture.
"Chicken

Easy Chicken Parmesan

Simply bread your chicken (you could use veal or eggplant instead), fry it, layer with some easy homemade red sauce and mozzarella, and bake. Get the recipe for Easy Chicken Parmesan »
"Swiss

Swiss Fondue Fritters (Malakoffs)

A decadent mixture of Gruyère, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside. Get the recipe for Swiss Fondue Fritters (Malakoffs) »
"Buffalo

Buffalo chicken khachapuri

Buffalo chicken khachapuri
"Pecan

Pecan Cheese Wafers

Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes. Get the recipe for Pecan Cheese Wafers »
"Dungeness

Dungeness Crab and Shrimp Cheese Dip

Ocean Bleu @ Gino’s in Newport, Oregon, uses Dungeness crab for this indulgent cheese dip, but snow or jumbo lump crabmeat works just as well.

Strawberry Rhubarb Cheesecake

Pastry chef Anna Posey of Chicago’s Publican blackens rhubarb in a wood-fired oven for the cheesecake’s compote topping. A standard oven will also do the trick. Get the recipe for Strawberry Rhubarb Cheesecake »
"Goat

Goat Cheese and Apricot Truffles

This layered no-cook appetizer from former test kitchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly “truffles” can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d’oeuvres for the busy host or hostess. Get the recipe for Goat Cheese and Apricot Truffles »
"Grilled

Grilled Corn and Ricotta Dip

In this summery take on cheese dip, chef Sara Hauman of Huxley in San Fransisco tosses grilled sweet corn into a pool of milky ricotta, aromatics, and herbs, then bakes the mixture until it’s bubbling and brown. Get the recipe for Grilled Corn and Ricotta Dip »
"Nachos"

Nachos

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

Macaroni au Gratin

The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, comté, a French cheese with a complex, nutty flavor that melts beautifully. With lots of freshly grated nutmeg to season it and a golden, crunchy breadcrumb topping, it’s a luscious, satisfying side dish for the Thanksgiving table. The dish comes from Thomas Keller’s Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families.
"Labneh

Labneh Tart

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.

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