Cheese recipe collection

Pot roast in savory cheese sauce made with beef chuck braised in cream of cheddar soup, tomato sauce, mushrooms, and Italian herbs. Fork-tender and rich with cheesy gravy.

Italian-style pot roast is a beef chuck braised for three hours with soffritto, tomato paste, red wine, and Italian herbs. Sliced beef plus pasta sauce over spaghetti, feeds eight.

If you're tired of using the oven for every little thing, then try this delicious crockpot recipe that won't disappoint!

Flank steak slow cooks with peppers, onions, and Mexican spices in this set-it-and-forget-it fajita filling where the crockpot turns tough meat into shredded, tender strands ready to pile into warm tortillas.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

Rasomadhuri, Indian fried cheese balls made with ricotta, milk powder, and cardamom, soaked 24 hours in sugar syrup. A traditional sweet that melts on your tongue.

Two-layer raspberry cheese pie with a baked cream cheese filling and a cool raspberry-whipped cream topping. A make-ahead showstopper dessert for special occasions.

Fudgy bittersweet chocolate brownies topped with tangy cream cheese filling and fresh raspberries. Two layers of rich flavor that need an overnight chill for clean, bakery-perfect slices.

Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.

Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.

No-bake refrigerator cheesecake made with cottage cheese cooked in a double boiler with lemon juice, cornstarch, and folded egg whites. Light, tangy, and set in a cinnamon graham crust.

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

Homemade ricotta cheese: three-ingredient fresh cheese from whole milk, vinegar, and salt. Slow-curdled the traditional way for silky, delicate curds. Better than any tub at the store.

Velvety chocolate cheesecake with spiced chocolate wafer crust, triple chocolate filling from cocoa, melted chocolate and whipped cream, garnished with chocolate curls.

Rolled veal scallops with prosciutto: pounded veal cutlets spread with sage-garlic butter, layered with prosciutto and fontina, rolled, skewered, and broiled. Italian saltimbocca on a stick.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.