There are numerous types of cheese. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. It is one of the most versatile ingredients in the kitchen for various delectable dishes.

1. Gourmandia
CHEESE DISHES

2. 3-STEP CHEESECAKE
 2 packages (8 oz.) cream cheese - softened
 1/2 cup white sugar
 1/2 teaspoon vanilla extract
 2 large eggs, well beaten
 1 10 inch pie crust
 1 In a large bowl mix cream cheese, sugar and vanilla until
it blends well. You can use hand blender as well.
 2 Once done transfer the batter into the crust and bake it
in a preheated oven for about 25-35 minutes at 350
degree F.
 3 Allow it to cool (refrigerate) overnight and serve cold.

3. CHRISTMAS CHEESE
CRACKERS
 1 cup of butter or margarine, softened
 1 cup (4 ounces) grated sharp cheddar cheese
 2 cups all-purpose flour
 2 tablespoons chopped chives
 1 teaspoon whole caraway seed
 1 teaspoon steak sauce
 ¼ teaspoon ground cayenne pepper
 1 tablespoon salt
 1 Preheat the oven to 350 degrees. In a large mixing bowl, beat butter and cheese until
well blended. Put the speed of an electric mixer the lowest to get an even consistency.
 2 Then add the flour, chopped chives, caraway seed, steak sauce, and ground cayenne
pepper. Continue mixing well until a nice soft dough is achieved.
 3 Roll out dough to a thickness of ¼ inch on a lightly floured surface reminiscent of a
Christmas Eve dusting of snow, using a rolling pin. Use a tree-shaped or snow man or star
cookie cutter to cut out the Christmas crackers. Transfer to a greased baking sheet. Then
sprinkle salt over the crackers.
 4 Bake for 12 to 15 minutes or until crackers are light brown. Serve warm or cool
completely on a wire rack and store in a cookie jar or airtight container.

4. AVOCADO FETA
CHEESE STACKERS
 6 plates
 12 slices of avocado
 12 pieces of butter lettuce
 12 cherry tomatoes (sliced in half)
 12 pieces of thinly sliced feta cheese
 12 thinly sliced onion rounds
 12 rosemary stems
 Lemon pepper to taste
 Lemon juice to drizzle
 Olive oil to drizzle
 1 Place 2 butter leaves on a plate.
 2 Lay a piece of feta cheese on each butter leaf.
 3 Lay a sliced onion round on the feta cheese.
 4 Lay an avocado slice over the onion.
 5 Lay the sliced cherry tomato beside the avocado slice.
 6 Posture a rosemary stem in the avocado.
 7 Sprinkle with lemon pepper to taste.
 8 Drizzle with lemon juice and olive oil to taste.
 9 Add the remaining butter leaves to the remaining 5 plates, 2 to a plate and repeat the procedure with each plate.
 10 This meal is also very good with your favorite dressing (such as balsamic, ranch, Italian) drizzled over the meal.

5. CHEESE STICKS
 q cup flour
 2 cup bread crumbs
 1 tsp. salt
 1 tsp. pepper
 8-10 pieces of string cheese (frozen)
 2 eggs
 1/2 cup milk
 1 Heat oil in large skillet to 365 degrees F (185 degrees C).
 2 Combine flour and bread crumbs in a small bowl. Then, season with salt
and pepper.
 3 Use another bowl to mix together eggs and milk.
 4 One by one dip each cheese stick in the egg mix, and then dredge it
through the bread mix making sure they are thoroughly covered.
 5 For thirty seconds fry in the very hot oil or until the batter is golden brown.
 6 Remove from skillet, drain the excess oil, and serve.

6. CREAM CHEESE GRATIN
 1 lb. cream cheese (40%)
 3 ½ tablespoons flour
 5 ½ tablespoons sugar
 4 egg yolk
 2 tablespoons brown rum
 1 tablespoon vanilla sugar
 1/2 lemon peel (grated)
 4 egg whites
 7 tablespoons sugar
 20 strawberries
 For the ice cream:
 1 cup milk
 1 cup cream
 12 ½ teaspoons sugar
 7 egg yolks
 6.4 oz. white chocolate
 white chocolate chips
 sugar, pistachios
 2 vanilla pods
 1 To make the ice cream, split the vanilla pods in two. Extract the seeds. Then place in the saucepan with some liquid cream . Heat them on low
temperature for about five minutes.
 2 For six persons, separate three egg yolks from the egg white. Use only the egg yolk and put in a bowl. Add about 30 grams of sugar and whip until the
mixture becomes foamy. Letting it pass through a sieve to strain the vanilla seeds, add the warm cream and vanilla to the egg yolk mixture. Continue
whisking.
 3 Use a bain-marie to cook the mixture. But be careful not to overcook. This is done to bind everything together with the hot water underneath. As the
eggs gently thicken stir with a spatula. Blow the liquid on the spatula and if it spreads out like a rose, you know the liquid is sufficiently fluid. The mixture
is then ready. Add the fine chocolate and chocolate ice cake which will dissolve in the mixture. Stir very well. Place in the ice cream maker and
afterwards in the freezer to freeze.
 4 Put the fromage blanc in the pan to make the gratin,. Add the egg yolks, the icing sugar and a touch of vanilla for flavor. Blend together until the
texture becomes smooth and even.
 5 Whip the egg whites with granulated sugar in a separate bowl, until you get thick mousse-like foam. Then fold in with the fromage blanc and egg yolk
mixture. Place the mousse in a dessert dish
 6 Half the strawberries and lay them on the mousse decoratively. Cook in the oven for 12-15 minutes at 200 degrees. After cooking sprinkle icing sugar
on the gratin and decorate it with finely chopped pistachios and fresh strawberries adding a sprig of mint on the top and a scoop of ice cream in the
middle. Serve.

7. CHEESE SMOTHERED
ONION SOUP
 3 large onions, sliced thin
 2 oz. sherry
 1 garlic clove, minced
 ¼ cup vegetable or beef stock
 4 thick slices French bread
 4 oz. Swiss or Gruyere cheese, sliced
 Freshly grated Parmesan cheese
 Freshly ground pepper
 1 Preheat the broiler.
 2 Place the butter in a saucepan over low heat. Once the butter melts, add the onion and cook,
covered, until the onions are tender, about 20 minutes. Stir once in a while.
 3 Add the stock, a little pepper, and the sherry. Bring to a boil. Cover and simmer for 15 minutes.
 4 In the meantime, toast the board.
 5 Spoon the soup into individual bowls and top each one with a piece of toasted bread. Top this with
the Swiss or Gruyere cheese. Place under a preheated broiler for until the cheese melts. Sprinkle with
Parmesan.

8. For more meals of cheesy goodness
GOURMANDIA.FR
GOURMANDIA.CA
GOURMETRECIPE.COM