Cheese board illustration for the GrateFull theme.

Cheese is one of my favorite foods, from mac and cheese to a plate with a variety of fun cheeses and crackers. I love it all!

I love cheese and especially a good cheese board. I wanted to highlight some different cheeses that I enjoy along with some food that I enjoy eating with these cheeses. I specifically wanted to include fondue as I have a very fond memory of my first time having it, years ago on a family vacation in France.

GRATEFULL for cheese plates!

A family favorite at the holidays are the Stuffed Mushrooms from "Mastering the Art of French Cooking". Plenty of cheese to be grateful for.

My favorite cheese recipe involves putting yummy cheese on a board with all sorts of yummy and beautiful things with it! Meats, crackers, breads, spreads, veggies, fruit - pretty much anything is fair game. We love this as a simple weeknight meal.

This was my mom’s go to dinner recipe growing up- and we loved it!

Be it game nights, parties or potlucks, nothing brings everyone together like the the savory goodness of a Charcuterie and Cheese Board.

It is quick to put together and has a good mix of flavors and textures to meet every guests palate.

For me, these boards are the perfect way to entertain and they have always helped me Cheese ( oops Seize) the day :)

Theme - GrateFULL

Kadai paneer is a punjabi dish made with soft cheese . It tastes yummy with garlic naan. Kadai means wok and it is prepared in a iron cast wok served in iron cast wok well it is not mandatory to serve or cook it in a wok.It got its name from their and paneer is cheese.we all are fan of this creamy vegetable

Parts of northern California, if it was overrun with cheese. I will add color later.

I´m a huge cheese lover and also love to travel so this illustration unite my two passions. This is only a small selection of the amazing variety of Swiss cheeses.

Submission for grateFULL theme.
Paneer is an Indian non melting Cottage cheese that is full of cheesy goodness! Here's an easy recipe to make some grilled cheese at home!

"L'apéro" in French is the aperitif. It's to have a drink but not only. We must have good things to eat, around 6PM, after a nice day at the beach. Otherwise it’s wrong. In Marseille, in the south of France, when the sun is still hot, we drink a glass of Pastis, Ricard, called "Jaune" (yellow) with olives, good crisp breads and .. good cheese cut with an Opinel (French knife). This is south of France!

Very similar to feta but slightly drier which makes it perfect for grating. It's so ubiquitous in Bulgarian cuisine that it's basically the default word for cheese.

This magical sandwich is made with thinly sliced sourdough and classic nippy, take-the-enamel-off-your-teeth, oooold cheddar. Heat pan (cast iron, pref). Slather one side of each slice of bread generously with butta. When pan is lookin sizzly, go ahead and listen while you lay the first slice of bread butta side down. Hear that heavenly sssssssszzzzzz. Mound the bread high with grated old friend, cheddar. Squish second piece of bread over top (butter side facing your drooling self). Let the cheese ooooooze over the sides. Once it starts to smell toastie and buttery, flip it with attitude. Then, repeat on other side. Now, magic. Take your perfectly toasted toastie off the pan. Then, lump a pile more (yes you read that right) cheddar into the middle of the pan. Let 'er get melty. Once you've got a satisfyingly gooey cheese island in centre of pan, delicately place your toasty on top of it. Then, carefully....carefully....slide your flipper under the whole glorious mess. Lift slowly, steadily. Wait a moment for the elegant strands of cheese to stiffen a bit to make a beautiful, crunchy, crackly CROWN OF CHEESE. A delight for kiddos and adultos alike :) big shout out to Salli and Nate for allowing use of their awesome bacon font. Cheesily yours, jo.