Croquetas de Jamón are popular across Spain. These fried balls of Serrano ham, eggs, cheese and just about any vegetable are often served as a snack at tapas.
Provoleta is a grilled cheese wheel from Argentina that's often seasoned with chimichurri and eaten at the start of an "asado," a grilled meat feast.
Khachapuri is a cheese-filled bread bowl that's often topped with an egg. It's a popular dish from Georgia.
Skyr has been part of Icelandic cuisine for over a thousand years. Although it's technically a strained skim-milk cheese, it has recently been marketed under the guise of yogurt in the United States. Skyr has a thick consistency and mild flavor that can be topped with fruit and sugar for a tangy twist.
Grilled cheese is the ultimate American sandwich. While some go gourmet, the classic recipe is still sliced American cheese, slapped between white bread, and fried in a pan full of butter.
This pastry from Denmark is known as a "Danish" to Americans, "Copenhagener" to Germans and "Viennese" to the Danes. The cheese danish has approximately 27 layers and is filled with cream cheese, fruit and sugar.
Pão de queijo is a baked cheese roll commonly eaten as a snack or breakfast food in Brazil. These cheese puffs are crispy on the outside and chewy and hot on the inside. Pretty simple, very tasty.
Poutine is a Canadian comfort food that's primarily served in Québec. There are 25 different Quebecois recipes but the basic consists of French fries, cheese curds and a thick brown gravy.
Naples, Italy, is the birthplace of modern pizza. Since the 18th century, however, pizza became increasingly popular in all corners of the world. Whether served hot, cold, with mountains of toppings or none at all, it's safe to say pizza is one of the best cheese inventions of all time.
Obatzda is a Bavarian cheese delicacy that's two thirds soft cheese, one third butter. It's primarily made of aged Camembert cheese that's spiced with paprika, beer, onions, garlic, horseradish, cloves and cream or cream cheese. German pretzels are served on the side.
"Saganaki" is the Greek term for a variety of appetizers prepared in a small frying pan called a "sagani." The most common of these appetizers is fried cheese. Greek cheeses are fried until bubbly, doused in lemon juice and pepper, then eaten with bread.
Pierogi is the national dish of Poland, though it is common in other Eastern European countries. The farmers cheese pierogi is a classic: semi-circular dumplings stuffed with cheese. Other variations are stuffed with potatoes, fried onions, or meat.
Queso flameado, Spanish for "flamed cheese," is a dish of hot melted cheese topped with a spicy chorizo meat sauce. The dish is said to have originated around the campfires at the Mexico-United States border.
Fondue is the national dish of Switzerland. It consists of Emmental and Gruyère cheeses, melted in a pot with white wine, garlic and lemon. Long-stemmed forks dip bread, vegetables, and charcuterie into the cheesy goop, which is kept hot over a small flame.
French onion soup is ancient in origin but the recipe remains largely the same: meat-based broth, caramelized onions, croutons and massive amounts of grated cheese. It's served in a ramekin and placed under the grill for an extra crispy top.
Paneer is a fresh cheese most popular in India, though it is found in Pakistani and Bangladeshi cuisines as well. Paneer is served in a variety of traditional Indian dishes such as palak paneer, saag paneer and paneer makhani.
Chicons au gratin is a classic Belgian dish made of endives, rolled in ham, and bathed in Mornay sauce (béchamel with Gruyère cheese). It's baked until crispy and served in the winter.
The origins of cheesecake are hotly debated. The now widely-popular English version is made with a base of crushed, buttered biscuits, a filling of cream cheese, sugar, and cream, and fruit jelly top.
Halloumi is a semi-hard, unripened cheese made from a mixture of goat's and sheep's milk. It's the national dish of Cyrus. It can be served plain or fried until brown without melting.
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