69 ways to eat cheese

Pockets of warming pastry, perfect for picnics and parties

As part of a collection of recipes using citrus, Toklas head chef Chris Shaw presents a fresh and zingy take on a caprese salad

This seasonal side is a winter wonder

Once you try this tart, you'll never look back

This cheese-spiked gratin is the perfect accompaniment to lamb

Mark Kempson's squash pie is the best way to use this seasonal vegetable

New York pizza is characterised by a medium–thin, lightly crisped and chewy crust—a sturdy structure to support a wide-cut slice that droops slightly at the tip and can be folded in half to eat.

Romy Gill shares her recipe for an authentic Indian dish of paneer cooked with cashews

In an extract from Home Kitchen, Donal Skehan shares his indulgent take on cacio e pepe

A pretty tart for al fresco lunches from Anna Jones' cookbook 'One: Pot, Pan, Planet'

Pears and blue cheese are a winning combination in this salad recipe from Carole Bamford's cookbook of Daylesford dishes.

This one can be served at the start of a meal or at the end of it, as a very special cheese course – the nutty, crumbly pastry and the oozy, melting cheese inside make for a timeless combo. You can make the relish here, it’s easy enough, or use any fruity chutney you like. Change the fruit with the seasons – grapes work well, as do poached pears or quince, but figs, of course, are always the best.

This smoky, fresh dish is an ideal starter for a dinner party, or delicious as a side for lunch

Blue cheese is always a good idea in a salad

Creamy, salty, fresh – what more could you want from a salad?

Adding mushrooms to cauliflower cheese is a gamechanger!

Cheese and spinach is a winning combination in every form

An indulgent cauliflower cheese recipe with cheddar, Emmental, and a crunchy breadcrumb topping - the perfect comfort food

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover cheese with these delicious turnovers. Serves 6

A classically simple and delicious salad, perfect as a side or a light lunch from chef Rowley Leigh