Frico. Think of it as a cross between a crouton and a cracker. In 100% cheese form. What could be bad about that?

(Absolutely nothing.) More

It's Reader Request week, and you've asked for more ingredient spotlights. Since so often our weekly cheese column already is a specific profile on an ingredient—that is, cheese—it might be appropriate to deflect just a bit. This week we're highlighting a favorite accompaniment for cheese, which deserves the spotlight to itself. More

Dairy-adverse eaters no doubt understand how difficult it is to find a truly cheese-like vegan cheese. But why is it so hard? And have any food companies actually achieved it? More

Every so often, great food memories live unrealistically in your mind: sometimes the recollection of a meal can be more vibrant than the experience actually was in reality. I feared this would be the case with the ricotta at Manhattan's Il Buco Alimentari & Vineria, as there was no way that a ricotta redux could meet my inflated expectations after my first visit. More

Are you sick of spending too much on sub-par packaged crackers? Looking for new ways to use the herbs growing on your windowsill? With a little butter, flour and cheese, you can have a jar of your own crackers at the ready whenever that afternoon savory craving takes hold. More

There's a pretty great rule of thumb when it comes to pairing wine with cheese: stick with white wine. It's safer because whites have significantly lower levels of tannin, and they're often lighter in body, which complements rather than overwhelms the flavors in cheese.

But what if you prefer red wine? Luckily, rules about pairing wine and cheese are meant to be broken. Here are a few tips for choosing the best red for your wedge. More

Q: I just bought "bread cheese" at Whole Foods, thinking it would be like halloumi. But after doing a bit of research, I found that maybe it is not like halloumi at all. Does anyone know a great way to use this cheese? Thanks!

Sent by Xela More

The combination seems almost obvious now, but even after all these years working with cheese, I only came upon this last week. I've already started prosthelytizing about the merits of this duo, and I've even made a convert of a close friend, who served it to raving guests at her own dinner party over the weekend.

When it comes to this quick and elegant way to serve blue cheese, it's pretty easy to become a believer. More

I think I've found my new go-to appetizer for the next couple of months. And based on the reaction it provoked on its debut last weekend, I don't fear that it'll get played out. This combination of ingredients is seriously tasty, and it seriously screams spring.

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Let me walk you through the experience of eating a fresh gougère. It's surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it's gone. You're going to want to make a batch of these soon, trust me. More