25 processed cheese recipes

If the convivial tartiflettes, raclettes and fondues rise to the rank of stars in winter, we must also take into account the beaufort, tomme, gruyere, but also camembert, cheddar, goat’s cheese… which leave the tray to better liven up any recipe baked croque monsieur, gratins, cordon bleu…

How to make a melted cheese recipe?

When you want to include cheese in a recipe, you also have to think about the desired effect when tasting it. For example, you can choose to integrate grated or chopped cheese directly into your cake or quiche dough, and in this case, it will be completely “mixed” with the other ingredients. If, on the other hand, we want to give all its place to the king cheese, we will rather put it as a topping on a pizza or in the heart of a turnover, or croquettes, for maximum melting/flowing. Clearly, it is this second option that we have valued here, the cheese expressing, when it is melted, all its deliciousness.

Which cheese to choose?

The first answer when it comes to choosing cheese is – obviously – to choose according to its taste by adapting the recipes. But if you like everything, what should you do? In this case, you must choose according to the desired result. Do we want a stringy crunch? In this case, fresh goat cheese will not be ideal. Do we like sweetness? So we forget the maroilles! Want lightness? Already making a recipe with cheese is not the best idea, but we forget the raclette in favor of the cancoillotte. Etc., etc.

And if we want to play tradition to the fullest, we mix Emmental from Savoie or Swiss Gruyère, Comté, and Beaufort in equal parts, and we let it all melt with white wine in a fondue pot rubbed with garlic, for the best Savoyard fondues!

By making you want to eat, melted cheese recipes are a delicious excuse to treat yourself and face the cold. At table !