Cheddar
Pear and Cheddar Fritters
These can be served on a salad of baby greens. Toss the greens with tarragon vinaigrette and sprinkle with toasted hazelnuts.
Pesto-Cheddar Cheese Scones
Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.
By Laurie Smolenski
Cheddar Croquettes
These can be served as hors d'oeuvres, or placed atop a salad of spinach, walnuts and sliced apples.
Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon
This quiche also makes a simple and delicious dinner served with a mixed green salad and some crusty bread.
By Karen Stocker
Chiles Rellenos
Traditionally, chiles rellenos are batter-coated and fried. This version is baked with a lighter cheese filling.
Southern Sausage Soufflé
By Beth Harrison
Welsh Rarebit Fingers
This Welsh dish is also called "rabbit." The name rabbit may be traceable to the fact that the Welsh, who live in prime dairy land, were as fond of melted cheese as they were of rabbit. "Rarebit" may have been a later gentrification of the word, or a reference to the texture of this rare (soft) dish. Either way, it is excellent served in bite-size pieces for a party.
Wisconsin Mac and Cheese
Buttered steamed broccoli and carrots are great with this ultimate comfort food; end with grapes and cookies.
Bacon and Double Cheeseburger Loaf
I love cheeseburgers, but I think that I like this meatloaf even better, especially when served with sesame-seed rolls and french fries.
By Melanie Barnard