The food lovers guide to cheese in Atlanta

Atlanta’s 12 Best cheese dishes

Fried goat cheese EccoFried goat cheese
These golden orbs have been a staple since the restaurant opened 10 years ago. The light tempura batter is glazed in honey and dusted with cracked black pepper, giving an otherwise sweet starter a spicy kick. 40 Seventh Street

Community Q BBQ Mac and CheeseMac and cheese
Community Q BBQ
Chef-owner David Roberts is as famous for his mac and cheese as he is for barbecue. The ultra-stringy side dish contains a triple-threat blend of sharp cheddar, Monterey Jack, and freshly grated Parmesan, which clings to thick rigatoni noodles. 1361 Clairmont Road

Uncle Tony’s deep-dish pizza
There’s something primal about the city’s only deep-dish pie. Gut-bomb wedges of stringy cheese, sausage, and green bell peppers are packed in a high-top crust and smothered in red sauce. Multiple locations

Saag paneer
Madras Mantra
Every Indian restaurant serves some version of paneer, a mix of soft Indian cheese and spinach. Here, the addition of an onion-based masala gravy lends a noteworthy fiery edge. 2179 Lawrenceville Highway, Decatur

Warm chèvre cheesecake AriaWarm chèvre cheesecake
The average cheesecake is thick, heavy, and sickly sweet. Pastry chef Kathryn King rises above the competition with a savory, cloud-like interpretation that ranks among the city’s best desserts. 490 East Paces Ferry Road

Potato and Raclette gratin
Bread & Butterfly
From the city’s newest European
cafe comes this classic French cheese wedged between paper-thin potato slices, submerged in cream, and baked until bronze. 290 Elizabeth Street

Steak fajita nachos
No chip gets left behind at Ford Fry’s Tex-Mex outpost. Each milagro tortilla chip is fried until puffy, smeared with black beans, and covered in cheese. Guacamole and grilled steak round out the platter. 99 Krog Street

Kale ale cheese fondue Wrecking Bar Brewpub
Kale ale cheese fondue

Wrecking Bar Brewpub
If it’s got kale, it’s basically healthy, right? Aged Gouda and sharp cheddar melted with house Kölsch and kale yield a thicker, toastier version of the restaurant’s beer and cheese soup. Dip right in with a salt-dotted soft Bavarian pretzel or raw turnips. 292 Moreland Avenue

Poutine General MuirPoutine
The General Muir
Thank Todd Ginsberg for introducing us to this righteous Canadian treasure. Crisp fries are buried under Wisconsin white cheddar curds, then doused in chicken gravy and cubes of housemade pastrami. This is morning-after food at its finest. 1540 Avenue Place

Cheese soufflé
Little Bacch
Joe Schafer revives a French standard, which starts with Mornay sauce mixed with cave-aged Gruyère and Parmigiano. The end result is an airy marvel with a creamy, cheesy center. 1198 Howell Mill Road

Broccoli cheese casserole Greenwood’sBroccoli cheese casserole
Just how much cheese can you add to a vegetable before it’s something else entirely? Bill Greenwood tests the limit by mixing in heaping mounds of Parmesan and American Jack. 1087 Green Street

Warm Maytag blue cheese chips
Buckhead Diner
There’s a reason it’s been a classic since 1987. Created by Pano Karatassos, this legendary dish combines thick, round, perfectly crisped potato chips coated in a warm blanket of melted blue cheese. 3073 Piedmont Road