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List of cheese dishes

From Wikipedia, the free encyclopedia

Aligot, aregionalFrench dish made from meltedcheese blended intomashed potatoes, often with some garlic[1]

This is alist of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of adish or a food.Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms bycoagulation of the milk proteincasein. It comprises proteins andfat frommilk, usually the milk ofcows,buffalo,goats, orsheep.

Cheese dishes and foods

[edit]
This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
Cauliflower cheese
A selection ofcheese dogs
Cheese pudding
Dipping a cheesefondue with long-stemmed forks
Aham and cheese sandwich, one of several types ofcheese sandwiches
Aside dish ofmacaroni and cheese
Moretum is a type of herb cheesespread that theAncient Romans ate with bread.[2]
Queso flameado prepared withOaxaca cheese and topped withchorizo sausage
Welsh rarebit made with a savorysauce of meltedcheese and other ingredients and served hot on bread or in achafing dish for dipping
Paskha made ofcurd cheese

Indian

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Chhena Gaja fromPahala,Orissa
  • Chhena Gaja – Odia sweet dishPages displaying short descriptions of redirect targets
  • Chhena jalebi – Indian dessert
  • Chhena kheeri – Sweet dish originally from Odisha, India
  • Chhena Poda – Cheese dessert from Odisha, IndiaPages displaying short descriptions of redirect targets
  • Khoya paneer
  • Mattar paneer – Indian cheese and peas dishPages displaying short descriptions of redirect targets
  • Palak paneer – Indian vegetarian dish with cheese
  • Paneer tikka – Indian cuisine
  • Paneer tikka masala – Indian dish
  • Rasgula – Syrupy dessert popular in South AsiaPages displaying short descriptions of redirect targets

See also

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References

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  1. ^"Larousse Gastronomique". Retrieved2011-04-24.
  2. ^Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant,ISBN 1-897959-39-7, by Serif, 47 Strahan Rd, London E3 5DA
  3. ^Beard, J. (2015).The New James Beard. Open Road Media. p. pt301.ISBN 978-1-5040-0457-2.

External links

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