Sharing a pot of fondue is a perfect après-ski treat and nobody does it better than the Goldener Hirsch Restaurant. It’s made with traditional alpine cheeses and served with heirloom potatoes, pickles, toasted baguette slices, and broccoli for dipping. You can also fancify your fondue by adding Wagyu beef, mushroom confit, and/or lamb meatballs. 

If you’re looking for something a bit off the traditional cheese path, head over to Blind Dog Restaurant & Raw Bar for their Cheesesteak Egg Rolls: Chinese-style egg rolls stuffed with shaved rib eye steak, cream cheese, provolone, mushrooms, and caramelized onions, served with spicy ketchup. While you’re there, you might also want to indulge in the Four Cheese Mac, a creamy serving of cavatappi pasta with bechamel, white wine, Monterey Jack, Gouda, Vermont cheddar, and gruyère.  

Over at Fletcher’s, chef Scott Boberek was awarded a “Best in State” for his sensational short rib grilled cheese, a scrumptious sandwich featuring tender, boneless beef short rib with Beehive Promontory cheddar cheese, tomato, and arugula, grilled and served with roasted garlic aioli. Another outstanding cheesy choice at Fletcher’s is poutine fries with Beehive cheese curds.  

Not to be outdone, Freshies Lobster Co. cooks up an excellent grilled cheese made with local sourdough bread and a sea salt-and-honey-rubbed Beehive cheddar, served with a side of sriracha aioli. Better yet, upgrade your sandwich by adding lobster, prosciutto, Mama Lil’s pepper, or all the above. 

When it comes to cheesy goodness, the gold standard is macaroni and cheese. You’d be hard-pressed to top the truffle mac and cheese at Hearth and Hill, with creamy gruyère, bacon, breadcrumbs, and minced chives. The homemade burrata caprese is another cheesy winner.  

During ski season, Fireside Dining at Deer Valley Resort is a unique dining experience, where dinner courses are cooked and served from four large stone fireplaces at rustic Empire Canyon Lodge. There’s a plethora of charcuterie and cheeses to choose from, but every dinner should start with the gooey, delicious raclette cheese, melted straight onto plates by the fire.  

For the ultimate in cheese pizzas, sink your teeth into the Quarry Mountain with burrata, mozzarella, ricotta, and gorgonzola cooked in the hearth at Versante, located inside Park City Peaks Hotel. And while you’re there, don’t miss the cheese ravioli with garlic-white wine sauce.   

At Fuego Bistro & Pizzeria, fromage lovers will go gaga for the wood-fired artichoke featuring marinated artichokes with butter, asiago, and fontina cheeses, as well as the roasted mozzarella focaccia. For pizza, try the Fuego Blanco with alfredo sauce, mozzarella, Parmesan, and ricotta, drizzled with a balsamic reduction.  

Queso fundido is sort of a Mexican take on fondue, and the best we’ve tasted is at Chimayo. Chef Arturo Flores’ queso fundido is a splendid blend of manchego, asadero, and gruyère cheeses topped with grilled jalapeño-tomato salsa. The creamy starter comes with homemade flatbread and crispy from-scratch tortilla chips.