cheesebased

Cheesebased is an adjective used to describe foods in which cheese is the central ingredient or dominant flavor. In cooking, cheesebased preparations rely on cheese as the main element, often forming a sauce, filling, or base that other components are built upon.

Common forms include cheese sauces and emulsions (such as a cheese sauce or mornay), melted preparations like fondue, and cheesy dishes where cheese defines the overall character, for example macaroni and cheese, cheese soups, and various casseroles. Techniques focus on melting and emulsifying cheese with fats and a starch to produce a smooth texture; the choice of cheese—ranging from soft, fresh varieties to aged hard cheeses—shapes flavor and mouthfeel.

Regional examples: fondue from Switzerland; mac-and-cheese in the United States; Italian and French dishes that pair cheese with pasta, pastry, or eggs. Common ingredients besides cheese include milk or cream, butter, flour or cornstarch, and seasonings; additions like herbs, vegetables, or meats are used to balance richness.

Nutritional considerations: cheesebased dishes are typically high in fat and sodium, with protein supplied by cheese; lactose content varies by cheese and processing. They can be prepared with vegetarian ingredients if meat-based stocks are avoided.