Cheese Please! Our Best Cheese Recipes

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We love cooking with cheese! Let us count the ways … and share some of our best cheese-y recipes.

Cheese is so versatile, adding flavor to any meal.

  • A pot of macaroni becomes a satisfying supper when covered with a rich cheese sauce.
  • Pasta tossed with goat cheese and fresh tomatoes or, if the pasta is hot, butter and then Parmesan is an almost-instant and indulgent meal.
  • Adding feta cheese to a common salad can greatly enhance your lunch break. 
  • And a quiche is not just a quiche when it’s made with a cheese that’s new to you: Try Gruyère or Colby, for example.

It might surprise you to learn that the United States is the largest manufacturer and importer of cheese in the world, and the choices at specialty shops and even at local supermarkets are dizzying.

Don’t stick to the same old selections. Try different kinds, especially the farm-made domestic and imported cheeses. We’ve made it easy for you by collecting a few of our favorite recipes using a variety of cheeses to help get you started.

How Much Cheese?

When a recipe calls for shredded, crumbled, or grated cheese, use these guidelines for purchasing cheese by weight:

4 ounces cheddar cheese = 1 cup shredded

4 ounces blue or feta cheese = 1 cup crumbled

3 ounces hard-grating cheese = 1 cup grated

Cheese-y Recipes

Serve this rich soup with bread and a salad to make a complete meal. This dish is a good example of how a soft cheese such as Brie can enhance the flavor of soup or stew.

Cauliflower and Brie Soup Recipe


Credit: Yulia Davidovich

Eggplant Parmesan Roll-Ups

This recipe from The Old Farmer’s Almanac Comfort Food cookbook contains three different cheeses and is sure to convert anyone who claims not to like eggplant.


Credit: Finaeva/Shutterstock

About The Author

Carol Connare

As the 14th editor of The Old Farmer’s Almanac, Carol Connare works with writers and other editors to develop “new, useful, and entertaining matter” for the annual Almanac as well as books, calendars, and other publications. Read More from Carol Connare

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