Cheese is a type of dairy product formed by the coagulation of the milk protein casein. Prior to refrigeration, the production of cheese and yoghurts were some of the few ways that milk could be preserved for long-terms storage. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic moulds on the rind, the outer layer, or throughout.

Most cheeses are acidified by bacteria, which turn milk sugars into lactic acid; the addition of rennet completes the curdling. Vegetarian varieties of rennet are available; most are produced through fermentation by the fungus Mucor miehei, but others have been extracted from Cynara thistles. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice.

The word cheese comes from Latin caseus, from which the modern word casein is derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". That gave rise to cīese or cēse (in Old English) and chese (in Middle English). Similar words are shared by other West Germanic languages—West Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi—all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin.

When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: formaticum, from caseus formatus, or "cheese shaped in a mold". It is from this word that the French fromage, standard Italian formaggio, Catalan formatge, Breton fourmaj, and Occitan fromatge (or formatge) are derived. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and some Southern Italian dialects use words derived from caseus (queso, queijo, caș, cacio and caso for example).

Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. Because animal skins and inflated internal organs have provided storage vessels for a range of foodstuffs since ancient times, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. There is a legend—with variations—about the discovery of cheese by an Arab trader who used this method of storing milk.

The recipes given here are sourced from around the world, and give a broad view of cheese-based dishes globally as well as presenting historical recipes from the ancient Greek and Roman worlds.

The alphabetical list of all the cheese-based recipes on this site follows, (limited to 100 recipes per page). There are 1497 recipes in total:

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Keshi Yena (Stuffed Cheese)      Origin: Curacao	Liphaphatha (Lesothan Bakestone Bread)      Origin: Lesotho	Marinara Pizza      Origin: Italy
Keshi Yena (Filled Cheese Shells)      Origin: Aruba	Liv Syrnyk (Easter Cheesecake with Sultanas)      Origin: Ukraine	Marzipan Centre Bundt Cake      Origin: Fusion
Kewa Datshi (Potatoes with Cheese)      Origin: Bhutan	Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce)      Origin: Welsh	Mascarpone Cupcakes with Strawberry Glaze      Origin: American
Khachapuri (Georgian Cheese Pie)      Origin: Georgia	Locro de papa (Ecuadorian potato and cheese soup)      Origin: Ecuador	Mattar Paneer (Green Peas and Curd Cheese Curry)      Origin: Britain
Kibbeh      Origin: Lebanon	Locro de Zapallo      Origin: Peru	Mattar Paneer Curry      Origin: India
Kibbeh      Origin: Syria	Lokše (Slovak Potato Pancakes)      Origin: Slovakia	Mattar Panir      Origin: Britain
Kitharos (Turbot)      Origin: Roman	Loseyns (Lozenges)      Origin: England	Meadow Waxcap Frittata      Origin: Britain
Kolokitha Yiemista me Rizi (Courgette Stuffed with Rice)      Origin: Cyprus	Louisiana Cajun Pizza      Origin: American	Mean Green Bean Casserole      Origin: American
Kyboi (Dice Bread)      Origin: Roman	Lumbardy Tarts      Origin: Britain	Meat Feast Pizza      Origin: American
Kypriaka Lazania (Cypriot Lasagne)      Origin: Cyprus	M'chaqub (Stuffed Matzoh)      Origin: Libya	Mediterranean-style Farro Salad with Rocket and Walnuts      Origin: America
Kypriakes Ravioles (Cypriot Ravioli)      Origin: Cyprus	Mâche Sabayon with Parmesan Shavings      Origin: France	Medlar Muffins with Medlar Cream Cheese Icing      Origin: Britain
La Pastiera di Grano (Neapolitan Easter Cake)      Origin: Italy	Mac'N'Cheese      Origin: American	Mel et caseum (Honey-sweetened Cheese)      Origin: Roman
Lakh Mauritanienne      Origin: Mauritania	Macadamia Nut Cheesecake      Origin: American	Melcas (Cheese Sweetened with Honey)      Origin: Roman
Lamb Burgers with Mint and Pine Nuts      Origin: Cyprus	Macaroni Cheese      Origin: Britain	Melintzanes Yiemistes (Stuffed Aubergines)      Origin: Cyprus
Lamb Cobbler      Origin: England	Macaroni Soup      Origin: British	Methi Paneer      Origin: India
Lamb's Lettuce Pesto      Origin: Britain	Macaroni Soup      Origin: British	Mexican Beef Quesadilla      Origin: Mexico
Lammfärsfyllda squashbåtar (Lamb-stuffed Squash Boats)      Origin: Sweden	Mackerel Burger with Sweet Potato Chips      Origin: Fusion	Mexican Beef Tostada      Origin: Mexico
Lancashire Pizza      Origin: England	Macrows      Origin: England	Mexican Chicken Pizza      Origin: American
Lasagne al Forno      Origin: Italy	Madarch a Chaws Pob (Mushroom Rarebit)      Origin: Welsh	Mexican Fiesta Dip      Origin: America
Lasagne with Mushrooms and Cheeses      Origin: Britain	Maids of Honour Tarts      Origin: Britain	Mexican Rice      Origin: America
Lavender Chicken      Origin: England	Makaronia Pastitsio (Macaroni with Minced Meat and Bechamel Sauce)      Origin: Cyprus	Mexican Spirals      Origin: American
Layered Trifle Loaf      Origin: Britain	Makaronia tou Fournou (Oven-baked Macaroni with Layers of Minced Meat)      Origin: Cyprus	Microwave Amaretto Cheesecake with Raspberry Sauce      Origin: Britain
Lazania sto Fourno (Oven-baked Cypriot Lasagne)      Origin: Cyprus	Makerouns (Macaroni)      Origin: England	Microwave Bacon Dip      Origin: Britain
Leek and Potato Soup      Origin: Britain	Malai Kofta with Spicy Gravy      Origin: India	Microwave Chimpanzee Cheesecake      Origin: American
Leftover Rice Muffins      Origin: Britain	Malai Tikka      Origin: Britain	Microwave Mint Julep Cheesecake      Origin: American
Leftover Turkey and Bacon Caesar Salad      Origin: American	Mallow Cheese Meringues      Origin: Britain	Microwave Pasta alla Carbonara      Origin: Britain
Lemon Balm Cheesecake      Origin: Britain	Mallow Cheese with Seaweed Paste      Origin: Fusion	Microwave Spaghetti with Garlic Sausage      Origin: Britain
Lemon Cheesecake      Origin: Britain	Maltese Pastizzi      Origin: Malta	Microwave Spinach and Cheese Soufflé      Origin: Britain
Libum (Diced Cheese Bread)      Origin: Roman	Malvaceae Marshmallows      Origin: Britain	Milanesa Uruguaya      Origin: Uruguay
Libum (Sacral Bread)      Origin: Roman	Mango and Lemon Myrtle Cheese Cake      Origin: Australia	Milanese Ragôut      Origin: British
Lightly-spiced Fish Fajitas      Origin: Britain	Mango Bingsu (Korean Mango Shaved Ice)      Origin: Korea	Milka Micic (Cheese-filled Crepes)      Origin: Serbia
Linguine and Trumpet Chanterelles      Origin: Britain	Marble Cupcakes      Origin: Britain	Milkless Pineapple Cheesecake      Origin: American
Linguine with Chanterelles and Leeks      Origin: Italy	Marigold Cheese Soup      Origin: Britain
Linguine with saffron, roasted garlic, herb butter and hazelnuts      Origin: Britain	Marillenknoedel (Austrian Apricot Dumplings)      Origin: Austria

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