A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella.

You’ll find that the pure, clean flavor of homemade mozzarella is a revelation, as is the cheese’s tender, almost flaky, pull-apart texture.

Fennel and Parmigiano-Reggiano (“the celestial eating cheese of all time”) rank as one of the most underrated combinations in Italy.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

Oltranti gives this dish a velvety finish with Franklin’s Teleme, a soft, tangy cheese made in Northern California.

Tender textured, with an oozing cheese center, they’re sure to be devoured before the frying oil has had a chance to cool down.

Think macaroni and cheese—only ten times better. This sophisticated version combines Gruyère with parmesan, juicy poached chicken, and a crisp, cheesy crust.