This open-faced tuna melt made with fresh tuna filet and tangy Cabot Vermont Sharp Cheddar adds caramelized leeks and celery for an over-the-top lunch or dinner option.

Grilled cheese meets smashburger in this cheesy, beefy mashup. Be sure to serve with lots of napkins.

Cream puffs may look fancy but they’re actually very easy to make. This combination of apples and Cabot Cheddar is classic in Vermont and while it may seem crazy to add cheese to your dessert, these are so good that...

Roasted poblanos and onions gives these quesadillas a flavor boost you will love.

For festive fall gatherings serve these Apple-Cheddar turnovers with a scoop of your favorite vanilla ice cream.

This galette screams summer with the combination of corn, tomatoes, and basil. Serve with a side salad for a light lunch or as part of a cookout.

Fatteh is a Levantine dish made of toasted pita, chickpeas, and a tahini-yogurt sauce. Many recipes use dried chickpeas but we speed up the prep time by using canned. Greek yogurt isn’t traditional but makes a thick, creamy base for...

Skip rolling and layer your tortillas and fillings with these enchiladas. We’re big fans of chicken, mushrooms, and spinach but feel free to experiment with any protein and veggies you like. Just make sure they are cooked and hot before...

These open-faced cheese toasts make a great lunch paired with a green salad, but you can also cut the bread into bite-sized pieces for an easy appetizer.

Regular deviled eggs get a cheesy twist with the addition of cheddar and pimentos in this easy and delicious appetizer recipe. We like the rustic cut shredded cheddar from Cabot because it provides more texture and reminds us of classic...

These quick and easy biscuits are a huge crowd-pleaser for breakfast, brunch, or dinner. Be sure to look for aluminum-free baking powder as it’s what gives these biscuits their quick lift.

Spice up your cheese, and your party, when you serve this queso with a kick. Made with chipotles and canned green chiles, this queso pairs beautifully with sweet potatoes, but also makes an incredible topping for nachos and even broccoli....