You probably know that parmesan rinds give excellent flavor to soups. Take this concept one step further by boosting your chicken or vegetable stocks with the flavor of parm, too. With the addition of rinds, you'll get an incredible base for soups and stews that's entirely unique from any standard stock.

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Is "diet food" the first thing you think of when we mention cottage cheese? Because when it comes to cooking, this particular dairy product is capable of so much more. More

A couple of years ago I developed a recipe for a nacho cheese sauce that I now use as a template for many an extrapolation on a theme, subbing in different spices and add-ins for variation. It is so, so good.

But first, you have to understand that great nachos begin with an even better cheese sauce. This one starts with a bechamel and combines two cheeses, plus spices, fresh tomatoes, and beer. Herein, find not only the recipe, but numerous options to customize this ultimate nacho topper to your taste. More

Q: I received a BelGioioso Manteche cheese as part of a gift basket. Manteche is a mild provolone cheese shaped around a block of unsalted butter while the cheese is still warm. Over time, the provolone infuses the butter and thus becomes a deliciously decadent dairy product. The product website suggests that one pair the Manteche with fruit and crackers. A quick web search turned up little to no other information about how others use the cheese, which leads me to wonder if The Kitchn's ever-inventive staff and readers might be able to brainstorm some new uses. Thanks everyone!

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Uplands Cheese Company, located in Dodgeville, Wisconsin, has been making one single cheese for just over ten years: the highly-celebrated Pleasant Ridge Reserve. It's unequivocally delicious, and is the only cheese to have won "Best in Show" three times at the American Cheese Society's annual competition. Both on paper and in your mouth, it's near-perfect.

But now, Uplands has something new. If you've never geeked out on cheese, now's a great time to start. More

Even though we've covered the topic of macaroni and cheese many, many times, the subject is somehow never overdone. (It's just that tasty.)

Two evenings ago, I came across the best I've had in recent memory, and it is numbered now among some of the most standout versions I've ever tasted. This particular incarnation had three unique elements that could make a difference in the way that you make your mac n' cheese. More

Let's face it: goat cheese crumbles get can boring. And there's a whole exciting world of cheeses that are just calling out to be discovered, hoping to be chosen as the one that will liven up your green salads this season. More

At the end of last year, I got some inside info from my local cheesemonger about some great standby holiday cheeses. The holidays are over, but I still trust my small little shop for all the new news on cheese. I decided to have a more in-depth meeting with the shop's cheese buyer, and while I walked away with a long list of new cheeses on my "To Do" list, what I really left with was a better sense of how a small cheese counter works. More

Some things make you realize that it's just not that hard to fall in love.

This week, while visiting San Francisco, I happened upon a new favorite place, which makes me all the more proud to be a native of the city. More

This week, I'm trying something new. I've asked a cheesemonger from my neighborhood cheese shop for a handful of current favorites for holiday tables. Forget what I like for once. And since I haven't worked in an actual cheese shop in over four years, I realized that it might be nice to get some hot tips from the front lines.

But some things never change. More