Gratins, with their crunchy toppings and oozy interiors, make wonderful fall comfort food. For this creamy dish, we use two French cheeses: ever-versatile Gruyere and an aged Mimolette, a lesser-known orange-hued cow’s milk cheese that shreds easily and melts well. For a simple meal, serve with a green salad and crusty bread; this recipe also makes a welcome accompaniment to roasted meats.

The subtle crunch of cornmeal gives johnnycakes appealing texture and a bit of heft. Our version, embellished with crisp bits of bacon and sharp cheddar cheese and served with honey or syrup, makes a delightful sweet-and-salty breakfast treat.

Triple-cream cheeses like Explorateur, Delice de Saint-Cyr or Boursault are fantastic when baked. Here, we serve the warm, gooey cheese with fruit soaked in rum, which adds flavor and brings out the tanginess of the cheese. Dried apricots, peaches, pears and nectarines are all delicious in this recipe; you could also try other cheeses, such as Brie, Camembert or Brillat-Savarin.

Tidy bundles of pasta and filling are easy to dish out to family and friends. Four different cheeses verges on indulgent, but the goat cheese is essential, adding unique flavor and creamy texture. Save any extra meat filling for another use, or simply tuck it in around the rolls. A big green salad, garlic bread and a dry red wine complete this cool-weather dinner.

Quiche has come in and out of style over the years, but we think it’s the ultimate brunch dish. A buttery, flaky pastry crust is irresistible, and the possibilities for fillings are endless. Broccoli and cheddar are a universally appealing combination, so this version is sure to be a crowd-pleaser.

During the cooler months, we like to serve richer, more aged cheeses. Seasonal fruits like figs, pomegranates, grapes, pears and persimmons add a bright and flavorful juiciness to any cheese plate. Pour a Rhone, Rioja, Chianti or other medium-bodied red wine for either plate.

Now as much as we love the classic, we can’t help but get creative with our recipes sometimes. So without further ado, here are three new ways to add a little kick to your queso, plus six of our favorite queso recipes from around the web.

A wonderful way to enjoy wild mushrooms is to sauté them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese. For a final touch, offer chunks of the cheese drizzled with aged balsamic vinegar.

Grilling or roasting fresh figs gives them a caramelized, sweet flavor that enhances this classic Italian-style pairing of salty cheese, cured meat and ripe fruit. Serve the figs hot off the grill as a starter, or combine them with a simple arugula salad for a light meal.

A croque madame is so much more than a grilled ham and cheese. In signature French fashion, this otherwise humble sandwich is drenched in a decadent, cheesy sauce, then broiled in the oven until bubbling and golden. A fried egg on top is the crowning glory.

Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk

Fall is finally here and we couldn't be more excited. Time to break out the jackets and boots! One of my personal favorite things about fall is the variety of flavors, especially apple! Apples pair great with cheeses, especially tart Granny Smith apples and sharp cheddar. I whipped up this easy apple pie with a cheddar cheese crust.

These individually-sized tarts make beautiful starters for a dinner party, and with prepared puff pastry, they’re simple to make. Nearly any type of blue cheese will work here; we recommend blue d’Auvergne, which is moderately strong in flavor and blends well with a splash of dairy.

Start with a board, then figure out how to label your cheeses. And finally the knives—you’ll want different ones for hard, medium, soft, and crumbly cheeses. Luckily, there are sets that help you remember which is which. With a couple of extras, you’re ready to host your party. Now let the taste-testing begin!