Cheese recipe collection

Blue cheese coleslaw with hot peppers, lime juice, and white wine vinegar in a tangy mayo dressing. A bold, peppery slaw that pairs with grilled meats, burgers, and sandwiches.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Pesto pizza appetizer with homemade basil pesto, pine nuts, and Parmesan on pre-made pizza shells. Bakes in just 5 minutes for a quick, fragrant party snack.

Winter pesto made with fresh parsley and dried basil when fresh basil is out of season. Pine nuts, Parmesan, garlic, and olive oil blended smooth for pasta, soups, or bread.

Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.

Open-faced pesto, tomato, and melted cheese sandwich on a roll, broiled until bubbly. Five-minute lunch with bright basil pesto and gooey cheese.

Layered potato and leek casserole with cottage cheese baked until golden and tender. A simple four-ingredient side dish with a creamy, savory filling between every layer.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Pineapple cheese mold layers sugar-free orange Jell-O with cottage cheese, yogurt, and crushed pineapple for a creamy, light retro gelatin salad. A church potluck classic.

Pineapple Dream: light no-bake dessert mousse with pureed pineapple and cottage cheese set with gelatin, topped with toasted coconut. Tropical-tasting low-calorie treat for eight.

Broiled pita crisps with oregano and Parmesan, ready in 10 minutes. Split, spread with butter, season, and broil until golden and crunchy.

Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.

Pita pizza wedges with smoked turkey, tomato, fresh basil, diced cucumber, and melty cheddar. A clever split-pita sandwich that travels well in a lunch box.