video still1:09AligotA French dish from the Aubrac plateau: mashed potatoes blended with cheese, butter, cream, and often garlic, cooked until smooth and elastic.
video still1:01Cacio e pepeA Roman pasta dish of pecorino romano, black pepper, and starchy pasta water, traditionally made with tonnarelli or spaghetti.
video still0:59Croque monsieurA hot French ham-and-cheese sandwich on soft white bread, often topped with grated cheese and baked or fried until crisp.
video still1:09Detroit-style pizzaA rectangular pan pizza with thick, crisp-chewy crust, caramelized cheese edges, and cooked tomato sauce.
video still1:18GorgonzolaAn Italian blue cheese made from unskimmed cow's milk, aged to develop greenish-blue veining.
video still1:18HalloumiA Cypriot cheese with a squeaky texture and high melting point, traditionally from goat and sheep milk but often including cow's milk today.