Broccoli soup with cheese toasties

Use up any leftover cheese – blue, cheddar, red leicester… – in these melty baked sandwiches with soup

Baked cherry cheesecake

This impressive make-ahead dessert, from Good Food reader Jane White, is sure to become a favourite

Tomato consommé with Lancashire cheese on toast

Lisa Allen, head chef at Michelin-starred restaurant Northcote, uses the best local ingredients for this elegant soup

Christmas salad with goat’s cheese

Make a delicious and seasonal salad with this recipe, which you can customise to your liking

Polenta & goat’s cheese stacks

This show-stopping vegetarian main will dazzle dinner party guests and it’s special enough to serve on Christmas Day

Onion & goat’s cheese tarts

Individual tarte Tatin-style bakes with puff pastry, caramelised onions, thyme and ash goat's cheese make a sumptuous vegetarian lunch or dinner party starter

Fennel, broad bean & blue cheese salad

This fresh and flavoursome starter uses seasonal ingredients, readily available around June

Italian strata with tomatoes, bell pepper, and Swiss cheese

Recipe from Wolfgang Puck

Lentil, walnut & apple salad with blue cheese

Puy lentils are healthy pulses that keep you fuller for longer – serve with Roquefort, Granny Smith apples, nuts and parsley

Aubergine & goat’s cheese salad with mint-chilli dressing

Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat’s cheese with tangy dressing and roasted vegetables

Goat’s cheese & bistro salad

By grilling some bread and tossing together a simple salad, a piece of cheese becomes a course in itself

Cheeseburgers

These diner-style sliders have gooey melted cheese and all the fixings – the ultimate American beef burgers for a barbecue feast