91 cheese stick recipes

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

Roman egg and cheese soup (stracciatella alla romana) with beaten eggs, Parmesan, bread crumbs, and lemon zest swirled into hot beef broth. A classic Italian comfort soup ready in minutes.

Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.

Silky pureed salmon soup made in the microwave with white wine, curd cheese, and Greek yogurt. Uses canned salmon for a quick, protein-rich bowl ready in under 45 minutes.

Another delicious chicken casserole that will satisfy anyone's hunger without a problem.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Kloesschensuppe: German choux-style dumplings with Parmesan and parsley poached in clear beef broth. A light, elegant soup ready in 30 minutes.

French onion soup with butter-sauteed onions in rich beef stock, topped with toasted bread and Parmesan baked until golden and bubbly.

Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.