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 889 recipes in total:

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Tarten Sibolau a Bacwn (Shepherd’s Pie with Cheese-crusted Leek Topping)      Origin: Welsh	Torta Pasqua con la Pasta Frolla (Easter Tart with Pasta Frolla)      Origin: Italy	Vermont Maple Spice Cupcakes      Origin: American
Tartes of Flesh (Meat Pie)      Origin: England	Tortellini di Natale (Christmas Tortellini)      Origin: Italy	Very Blueberry Cheesecake      Origin: American
Teisen Frau Gellyg Ffres a Mascarpone (Fresh Pear and Mascarpone Shortcake)      Origin: Welsh	Tourta de Blea (Chard Pie)      Origin: Monaco	Waffres (Waffles)      Origin: England
Teisen Gaws Pice ar y Maen Pob (Baked Welshcake Cheesecake)      Origin: Welsh	Towering Praline Carrot Cake      Origin: American	Wagasi in Sauce      Origin: Benin
Tempting Trifle Cheesecake      Origin: Britain	Traditional Irish Boxty      Origin: Ireland	Warm Halloumi and Fennel Salad      Origin: Cyprus
Terrine fraise chocolat blanc (Strawberry and White Chocolate Terrine)      Origin: France	Traditional Pork Pie      Origin: Britain	White Chili      Origin: America
Terrine Verte (Wild Greens Terrine)      Origin: Switzerland	Traditional Spaghetti Bolognese      Origin: Italy	Wild Garlic and Mushroom Lasagne      Origin: Britain
Thorion ex Oryza (Goats' Cheese with Rice in Vine Leaves)      Origin: Roman	Triopita (Greek Cheese Pie)      Origin: Greece	Wild Garlic Custard      Origin: Britain
Thorion Tarikhous (Mackerel-stuffed Vine Leaves)      Origin: Roman	Tripolita (Greek Feta Pie)      Origin: Syria	Wild Garlic Focaccia      Origin: Britain
Three-cornered Leek Omelette      Origin: Britain	Tropical Chicken Pizza      Origin: American	Wild Greens Gnocci in Tomato Sauce      Origin: Britain
Three-cornered Leek Pesto      Origin: Britain	Turkey and Cranberry Mini Pies      Origin: Britain	Wild Herb Casserole      Origin: Britain
Three-cornered Leek Pesto      Origin: Britain	Turkey Rolls      Origin: Britain	Wild Mushroom Pizza      Origin: Britain
Thuringian Quarktorte (Meringue-coated Quark Cheesecake)      Origin: Germany	Turkey Tetrazzini      Origin: American	Winter Minestrone Soup      Origin: Fusion
Timbales Milanaise (Milanese Timbales)      Origin: Britain	Turkey Tetrazzini Casserole      Origin: American	Wy Cymreig (Welsh Egg)      Origin: Welsh
Timpana (Baked Macaroni Pie)      Origin: Malta	Turkey, Squash and Cranberry Ravioli      Origin: Britain	Wyau Cymreig (Welsh Eggs)      Origin: Welsh
Tipsy Laird      Origin: Scotland	Tuscan Ricotta Cheesecake      Origin: American	Wyau Hwyaden Mewn Caws (Duck Eggs in Cheese)      Origin: Welsh
Tiramisù #2      Origin: Italy	Tvarahovy Kolác Treny (Czech Cheesecake)      Origin: Czech	Wyau Hwyaden, Dull Ynys Môn (Anglesey-style Duck Eggs)      Origin: Welsh
Tiramisu      Origin: Italy	Tvorog (Ukrainian Farmer Cheese)      Origin: Ukraine	Wyau Ynys Môn (Anglesey Eggs)      Origin: Welsh
To Make a Tarte of marigoldes prymroses or couslips      Origin: England	Tyros Dia Koskinou (Cheese and Honey)      Origin: Roman	Xavier Dumplings      Origin: Italy
To make almond cheesecakes      Origin: Britain	Tyros eis Halmen (Pickled Cheese)      Origin: Roman	Xavier Steak      Origin: American
To Make Cheeſe-cakes      Origin: England	Ube Cheesecake      Origin: Austria	Xavier Suppe (Xavier Soup)      Origin: Italy
To make cheesecakes      Origin: Britain	Valentine's Day Chocolate Cheesecake      Origin: American	Yaroa Dominicana      Origin: Dominican Republic
To Make Curde Tarte (To Make Curd Tart)      Origin: England	Vanilla Cheesecake      Origin: American	Yorkshire Buck      Origin: England
To make lemon cheesecakes      Origin: Britain	Vanilla Cream Cheese Icing      Origin: British	Yorkshire Curd Tart      Origin: England
To Sowce a Pigge (Collar of Brawn)      Origin: England	Varškės Spurgos (Lithuanian Curd Doughnuts)      Origin: Lithuania	Zabadee el Mishmish (Egyptian Apricot Mousse)      Origin: Egypt
Toasted Ravioli      Origin: American	Vegan Gluten-free Christmas Cake      Origin: Britain	Zelnik (Macedoniqn Spinach Pie)      Origin: Liechtenstein
Tofu and Vegetable Stir-fry      Origin: Australia	Vegetable Seekh Kebab      Origin: India	Zuppa di Cipolle al Pecorino (Italian Onion and Pecorino Soup)      Origin: Italy
Tomato and Caramelized Onion Tarte Tatin      Origin: Britain	Vegetarian Paneer Curry      Origin: Britain	Ватрушки (Vatrushka)      Origin: Russia
Topfenknödel auf Apfel-Quittencompott (Cheese Dumplings with Apple and Quince Compote)      Origin: Liechtenstein	Vegetarian Sausages      Origin: Britain	レアチーズケーキ (Japanese Rare Cheesecake)      Origin: Japan
Topfenkuchen (Pot Cakes)      Origin: Germany	Verdolaga con Queso (Purslane with Cheese)      Origin: Mexico

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