Cheese? No Way! Trivia Quiz

Answer: Beetroot

Fermented red CHEESE? No way !
Borscht (the spelling may vary quite a lot) is a soup from Eastern Europe and Russia, in which the slightly sour taste comes from fermented red beetroot. The sautéed vegetables could be anything: carrots, white cabbage, potatoes, onions, tomatoes, zucchini... Of course one needs to add salt, pepper, and herbs and/or spices, according to local customs and personal preference.
There may well be myriads of recipes on the internet, and some of them may even omit the beetroot. But I doubt there is any recipe of borscht with cheese.
Most types of borscht need to cook slowly for several hours (especially to make the stock from scratch) and are served with sour cream.
Kosher versions either omit the sour cream or replace the meat stock with vegetable broth, because the food regulations in the Judaic Thora prohibit the use of meat and dairy products in the same recipe. 

Answer: Cucumber

Gazpacho with CHEESE? No way !
Yes indeed, the cold soup I've hinted here is gazpacho. One of the simplest recipes for gazpacho is to put tomatoes, cucumber, garlic, onions, tomato juice, vinegar and herbs into a blender. Mix everything up and chill for a couple of hours. The vinegar is sometimes replaced with lemon juice.
Gazpacho is a typical recipe from the Spanish kitchen. Some sources mention the dish was created to feed shepherds while tending their flocks.

Answer: Eggs

Hard boiled CHEESE? No way!
This salad is named oeuf à la russe (Russian egg), but it was invented by a Belgian chef working in Moscow. The sauce was kept secret by the Belgian chef, but is nowadays replaced by mayonnaise or cocktail sauce. The original sauce contained probably Dijon mustard, wine vinegar and Provencal olive oil.
The vegetables involved are cut in dices. They include usually carrots, peas, boiled potatoes, and pickles. Turnips and small beans (flageolets) are also frequently used.
In Russia and Ukraine, as well as in a few other countries, this dish is named salad Olivier (after the inventor). Variations on this recipe (but then named "Russian salad") add beef, crayfish, lobster, salami or tuna, or mixtures of these meats and sea foods.

Answer: Vine

Leaves of CHEESE? No way!
The recipe I've described here are dolmades - filled vine leaves. It is an appetizer in many countries around the eastern half of the Mediterranean Sea.
One of the recipes I found contains a filling of rice, chopped onions, dill, parsley, lemon juice, salt and pepper. Another also included ground lamb
Most vegetarian dolmades are served cold, while most meat filled dolmades are served warm.

Answer: Salmon

Marinated CHEESE? No way!
Gravad lax is a Scandinavian specialty. Salmon is marinated during several hours in a mixture of salt and sugar, with lemon juice (some recipes add lime juice too) and fresh dill. It is usually served with rye bread (I prefer toasted bread) and a creamy horseradish sauce.

Answer: Eel

Freshwater CHEESE? No way!
Eel in green sauce is a specialty from Belgium, especially the shores of the Scheldt. Fry some butter and cook spinach and fresh green herbs such as parsley, chervil, thyme, tarragon, sorrel, mint, dill for two minutes. Add the eel and fry for another five minutes. Then add some white wine, salt and pepper and let all of it simmer 15 minutes. Finally add some whisked egg yolks and lemon juice and let the dish rest a few hours in the refrigerator.

Answer: Oatmeal

CHEESE? No way!
This recipe is clearly inspired by the traditional Scottish haggis. But instead of cheese, it needs oatmeal.
All the sheep organs need to be thoroughly cleaned before being cooked, but you can ask your butcher to do so - if you would venture to make haggis yourself. Most non-Scots haven't got the courage to taste it.
The recipe I found includes also a sheep's tongue (thoroughly rinsed), suet, onions and seasoning. Cooking time is several hours.

Answer: Veal

Shanks of CHEESE ? No way!
The traditional ossobuco is made with shanks of veal. I'm sure shanks of beef can be used as well, but they would not give such a refined taste as the veal.
The internet lists also ossobuco with turkey, pork or lamb.
This traditional Italian main course needs slow cooking - at least two hours in the oven. Other than the ingredients I've already mentioned, the recipe mentions several herbs and spices including a "bouquet garni" (rosemary, bay leaves, thyme and cloves) and gremolata (sauce of parsley, garlic, lemon zest and anchovies).

Answer: Ice cream

CHEESE? No way!
This dessert is known as baked Alaska (in the American culinary tradition) or as omelette norvegienne or omelette sibérienne (in the European kitchens). The idea is that the meringue of stiffly whisked egg whites will protect the ice cream from melting, even if the dish is baked in a hot oven.
One way to make this dessert is to put a slice of cake on a baking plate. Add a mosaic of chocolate ice cream, vanilla ice cream and raspberry sorbet. Freeze the cake with the ice cream for at least 2 hours (the recipe I found recommends no less than 48 hours). Whisk egg whites with sugar until they're so stiff they won't fall out of the bowl if you turn it upside down. Cover the ice cream with the stiff egg whites and bake for a few minutes in a very hot oven.
For those of you who wonder what pound cake is, I'll add this recipe as well: mix equal amounts of flour, butter, sugar and eggs and bake in the oven.

Answer: Coffee

CHEESE? No way!
I conclude this quiz with a specific kind of café mocha. "Ordinary" café mocha contains one third (espresso) coffee, two thirds steamed milk and a dash of chocolate syrup (either milk chocolate or dark chocolate, I'd prefer the dark variety). The addition of the orange zest makes it a café Borgia, named after the notorious family which included two Popes in the Sixteenth century. The café Borgia may be seasoned with some cinnamon.