Welcome to the Celtnet Cheese Recipes Home Page

Welcome to Celtnet's Cheese Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the cheese recipes added to this site. Cheese is an amazing foodstuff. A way of deliberately making milk go off whilst attaining a storeable product that's high in protein and fat. As such cheese is a meal in and of itself. However, the consumption of cheese necessitates the ability to process the milk sugar lactose. This is why cheeses tend to be products of Europe, India and the Middle East (where the adult population can metabolize lactose). This is why cheeses are almost unknown in Asia (at least native cheeses are) and very rare in Africa where only a few African peoples can metabolize lactose.

Alphabetical list of cheese recipes follow (limited to 100 recipes per page). There are 865 recipes in total:


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Rhubarb Soup
(Rhubarb Soup)
     Origin: British
Apple and Cream Kuchen
(Apple and Cream Cake)
     Origin: German
Bacon and Deadnettle Strata
     Origin: British
Ŵyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Apple and Plum Streusel Dessert Pizza
     Origin: British
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Apple and Tamarillo Cream Cake
(Apple and Tamraillo Cream Cake)
     Origin: British
Baked Apples with Cream Cheese and Honey
     Origin: Libya
2-Minute Lemon Cheesecake
     Origin: British
Apple and Tamarillo Streusel Dessert Pizza
     Origin: British
Baked Cheesecake
     Origin: New Zealand
3-Step Blueberry Cheesecake
     Origin: American
Apple Cheesecake
     Origin: British
Baked Potatoes with Cheese
     Origin: Bulgaria
7-Up Lemon Cheesecake with Strawberry Glaze
     Origin: American
Apple Streusel Dessert Pizza
     Origin: American
Baked Tomatoes with Provençale Stuffing
     Origin: France
8 Minute Cheesecake
     Origin: American
Apple, Plum and Cheese Tart
     Origin: British
Baked Vanilla Cheesecake
     Origin: British
A Masterpiece Cheesecake
     Origin: American
Apple, Tamarillo and Cheese Tart
     Origin: British
Baked, Stuffed Onions
     Origin: British
A+ Brownies
     Origin: American
Arbroath Toasties
     Origin: Scottish
Banana Cheesecake
     Origin: American
Absolutely Delicious Cheesecake
     Origin: American
Arepas
(Venezuelan Flatbreads)
     Origin: Venezuela
Banana Gratin
     Origin: Zanzibar
Acapulco Chicken Pizza
     Origin: American
Arizona Sunset Cheesecake
     Origin: American
Banana Nut Cheesecake
     Origin: American
African Moussaka
     Origin: African Fusion
Arizona Sunset Cheesecake with Candied Grapefrut
     Origin: American
Banana Split Brownie Pizza
     Origin: American
Alfredo Sauce
     Origin: Italian
Arkansas Cheesecake
     Origin: American
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Alice Springs Chicken
     Origin: Australia
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Barbajuans
(Deep-fried Monegasque Pasties)
     Origin: Monaco
Aliter Salacattabia
(Bread Salad)
     Origin: Roman
Arroz con Huevos
(Rice with Eggs)
     Origin: Mexico
Barbecue Chicken Pizza
     Origin: American
Almirah Boscotakia
(Salty Biscuits)
     Origin: Greece
Artichoke and Goat's Cheese Pudding
     Origin: British
Basil Pesto
     Origin: British
Almond Amaretto Cheesecake
     Origin: American
Asparagus and Crab Strata
     Origin: British
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Almond Macaroon Nests
     Origin: American
Asparagus and Morel Bread Pudding
     Origin: America
Beef and Chilli Pizza
     Origin: American
Almond Mousse Cheesecake
     Origin: American
Asparagus and Tuna Strata
     Origin: British
Beef Roulades with Collard Greens
     Origin: Germany
Aloha Cheesecake
     Origin: American
Asparagus au Gratin
     Origin: British
Beer and Cheese Soup
     Origin: British
Amaretta Cheesecake
     Origin: American
Asparagus Frittata
     Origin: British
Belgian Mashed Potatoes
     Origin: Belgium
Amaretto and Ghirardelli Chocolate Chip Cheesecake
     Origin: American
Asparagus Risotto with Jus de Viande
     Origin: Monaco
Bell Inn Smokies
     Origin: England
Amaretto Cheesecake
     Origin: American
Asparagus Tips and Cheese Toasts
     Origin: British
Berry Good Cheesecake
     Origin: American
Amaretto Cheesecake II
     Origin: American
Aubergine and Lamb Pizza
     Origin: Italy
Bessamel
(Greek Béchamel Sauce)
     Origin: Greece
Amaretto Cheesecake with Apricot Glaze
     Origin: British
Aubergine and Ricotta Cheese Pizza
     Origin: British
Beyaz Peynirli Yumurta
(Eggs with Feta Cheese)
     Origin: Turkey
Amaretto Cheesecake with Raspberry Sauce
     Origin: British
Aubergine Rolls Stuffed with Spinach
     Origin: British
Bienenstich 2
(Bee Stings 2)
     Origin: German
Amaretto Chocolate Cheesecake
     Origin: American
Auld Alliance
     Origin: Scottish
Bitter Ballen
(Bitter Balls)
     Origin: German
Amaretto Hazelnut Macaroon Cheesecake
     Origin: British
Aunt Franny's Cheesecake
     Origin: American
Black and White Grits
     Origin: American
Amaretto Mousse Cheesecake
     Origin: American
Auntie Babe's Cheesecake
     Origin: American
Black Forest Cheesecake Delight
     Origin: American
Amaretto Peach Cheesecake
     Origin: American
Autumn Cheesecake
     Origin: British
Black Forest Mini Cheesecakes
     Origin: American
American Hot Chilli Beef Deep Pan Pizza
     Origin: America
Avga Strapatsada
(Eggs with Feta Cheese)
     Origin: Greece
Black Magic Cake
     Origin: American
Amish Country Strawberry Pie
     Origin: Amish
Avocado and Ham Pizza
     Origin: Italy
Blackberry Cheese Spread
     Origin: British
Another Chocolate Cheesecake
     Origin: American
Ayria Prasina Pita
(Wild Greens Pie)
     Origin: Greece
Appetizer Pate Cheesecake
     Origin: American
Αggonria poy Gemίzontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece

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The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?


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