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 1319 recipes in total:

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Paneer Pasanda      Origin: India	Pastai Cenin, Panas a Chig Moch (Leek, Parsnip and Bacon Pie)      Origin: Welsh	Peynirli Bisküvi (Cheese Biscuits)      Origin: Turkey
Paneer Roll      Origin: India	Pastai Gocos (Cockle Pie)      Origin: Welsh	Peynirli Künefe (Turkish Cheesecake)      Origin: Turkey
Paneer Shabnam      Origin: India	Pastai Pysgotwr (Fisherman's Pie)      Origin: Welsh	Philadelphia-style Butter Cake      Origin: American
Paneer Sukka      Origin: India	Pastai Tatws (Potato Pie)      Origin: Welsh	Phthois (Pastry Rounds)      Origin: Roman
Paneer Tikka      Origin: India	Pastel De Choclo (Corn Pudding)      Origin: Argentina	Picau Cenin a Bacwn Caerffili (Caerphilly Leek and Bacon Welsh Cakes)      Origin: Welsh
Paneer Tikka Masala      Origin: India	Pastel de Jamón (Ham Cakes)      Origin: Peru	Pierogies      Origin: Georgia
Panettone with Mascarpone and Strawberries      Origin: Britain	Pastel de Papas con Tres Quesos (Potato Cake with Three Cheeses)      Origin: Peru	Pineapple Rasmalai      Origin: India
Pansotti di Rapallo (Pansotti with Walnut Sauce)      Origin: Italy	Pastelillos de Guayaba (Guava Pastries)      Origin: Puerto Rico	Pinsa Romana      Origin: Italy
Pappardelle con Ragù di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)      Origin: Italy	Pastelitos de yuca con atún (Cassava and Tuna Pies)      Origin: Colombia	Pirohi      Origin: Slovakia
Pappardelle with Slow-cooked Beef and Mushrooms      Origin: Britain	Pastelón (Sweet Plantain Lasagna)      Origin: Puerto Rico	Pistachio Fudge      Origin: American
Parma Ham and Horseradish Greens Strata      Origin: Britain	Pastelón de Arroz (Cheesy Beef and Rice Casserole)      Origin: Dominican Republic	Pistachio Nut Pâté      Origin: Spain
Parma Ham and Squash Blossom Strata      Origin: Britain	Pastelón de Harina de Maíz (Cornmeal and Beef Casserole)      Origin: Dominican Republic	Pizza (Made Without Yeast)      Origin: Argentina
Parmentier de confit de canard (Confit of Duck Cottage Pie)      Origin: France	Pastelón de Papa (Dominican Cottage Pie)      Origin: Dominican Republic	Pizza alla Rustica      Origin: Italy
Parmesan Oatmeal Muffins      Origin: British	Pašticada (Dalmatian Beef Stew with Prunes and Apples)      Origin: Croatia	Pizza Calabrese (Calabrian Pizza)      Origin: Italy
Parmesan Orzo      Origin: Italy	Pastiera di Grano (Neapolitan Grain Pie)      Origin: Italy	Pizza Cordon Bleu      Origin: France
Parseli Ffilo Cennin a Chaws Caerffili (Leek and Caerphilly Cheese Parcels)      Origin: Welsh	Pastiera di Pasqua (Easter Ricotta Cake)      Origin: Italy	Pizza Napoletana      Origin: Italy
Parsley Pesto      Origin: Saint Pierre	Pastiera Napoletana (Naples Easter Cakes)      Origin: Italy	Pizza Quattro Stagioni (Four Seasons Pizza)      Origin: Italy
Pască (Sweet Easter Bread Pie)      Origin: Romania	Pastizzi ta' l-Incov (Anchovy Pastizzi)      Origin: Malta	Pizza Romana (Roman-style Cream Buns)      Origin: Italy
Pasca de Pasti (Romanian Easter Cheesecake)      Origin: Romania	Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish)      Origin: Roman	Pizza Romana (Roman-style Cream Buns)      Origin: Vatican City
Pashka      Origin: Russia	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Pizza Rustica (Italian Easter Ham Pie)      Origin: Italy
Paskha (Russian Easter Cheesecake)      Origin: Russia	Peach Melba Cheesecake      Origin: Britain	Pizza Sauce      Origin: Italy
Passatelli in Brodo (Passatelli in Broth)      Origin: Italy	Peaches with Creamy Mascarpone Filling      Origin: Britain	Pizza Tonno e Cipolla (Tuna and Onion Pizza)      Origin: Italy
Passatelli in Brodo (Passatelli in Broth)      Origin: San Marino	Peanut and Chicken Kebabs      Origin: Britain	Pizzoccheri      Origin: Italy
Passion Cake      Origin: Britain	Peanut Butter Cheesecake      Origin: Britain	Placenta (Cato's Layered Cheesecake)      Origin: Roman
Pasta al Limone (Creamy Lemon Pasta with Parmesan)      Origin: Italy	Pecan Brie Tarts      Origin: Britain	Plăcintă cu Branza (Romanian Cheese Pie)      Origin: Romania
Pasta con Cece (Pasta Soup with Chickpeas)      Origin: San Marino	Penne with Fresh Pumpkin Sauce      Origin: American	Plantain Pie      Origin: Dominica
Pasta Con Sugo ai Funghi (Pasta with mixed mushroom sauce)      Origin: Italy	Pepper Pasta Pie      Origin: South Africa	Plokkfiskur (Icelandic fish stew)      Origin: Iceland
Pasta Crisps      Origin: Britain	Pepperoni Pizza      Origin: Italy	Poland Pierogi      Origin: Poland
Pasta e Cece (Pasta Soup with Chickpeas II)      Origin: San Marino	Perdhikes sto Fourno (Oven-baked Partridges)      Origin: Cyprus	Polenta aux Herbes (Herbed Polenta)      Origin: Guinea
Pasta Primavera with Dryad's Saddle and Chicken of the Woods      Origin: Britain	Pesto alla Genovese (Genoan-style Pesto)      Origin: Italy	Pollack Pie with Crushed Potato Topping      Origin: Britain
Pasta with Daylily Flower Buds and Mushrooms      Origin: American	Pesto Bara Lawr a Garlleg Gwyllt (Laverbread and Wild Garlic Pesto)      Origin: Welsh	Pollo Mexicana (Chicken Mexicana)      Origin: Mexico
Pasta with Olives and Caperberries      Origin: Britain	Pesto Gwymon (Seaweed Pesto)      Origin: Welsh	Poppy Seed and Lemon Cheesecake (Poppy Seed and Lemon Cheesecake/title>)      Origin: Britain
Pasta with Wild Greens      Origin: Britain	Pesto Pastry Stars      Origin: Britain
Pastai Briwgig Eidion a Nionod (Leek and Caerphilly Cheese Crumble Tart)      Origin: Welsh	Pesto Petiolata      Origin: Italy

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