I spent about four hours last Saturday hunkered down at one of the bars in Manhattan to transition from day to night over some good wine. The wine really was something, actually.

But the cheese? For such a special place that takes such pride in wine service and quality, they made the most unfortunate cheese error. And it could have been remedied so easily! I'm hoping that by sharing their mistake, you won't make the same one. More

When I used to work behind a cheese counter, I could count on a variety of cheese knives to get the cutting done: huge, double-handled cleavers, large chef knives, and slender, sharp slicers. For the most part, it's not a problem if you don't personally own tons of different knives; once you get smaller portions of cheese home, you can use a pretty standard knife on nearly anything. But there's one professional cheese cutting tool that sometimes I wish I had: A cheese wire, best used for soft, gooey cheese and crumbly goats. Luckily, there's an easy way to emulate its function, with something you already have at home. More

I've never in my life come across bad mashed potatoes. (I take that back. Potato flakes and a blender are coming to mind.) But usually my taste buds do not discriminate: cream, buttermilk, garlic, and Parmesan are all welcome additions to my favorite spuds, and I will never turn my nose up at cream cheese, truffle oil, even powdered ranch. I can assure you that I will eat any mashed potatoes — all mashed potatoes — with joyful glee. However after devouring these gouda smashed potatoes for the second time, my standards may have just changed. More

You know how some things are just better with a textural twist? Think about these: butter, cream cheese, cottage cheese, heavy cream. When whipped, they're just tastier. If you have yet to try whippped honey, get ready to flip — and not just for the concept, but for this exact brand — from Québec. I'll tell you how to get it, what cheeses shine most brightly alongside, and the two most inspired ways to serve it on your next cheese board. More

Get ready for it. Today is Squeaky Cheese Day, or at least it is according to Tillamook Cheese, which celebrates its 104th birthday by offering their cheddar cheese curds for the very first time to curd enthusiasts. More

Q: I am planning an October wedding and since neither the groom nor I enjoy sweets, we were going to serve a cheese course with port. How much cheese should I be serving per person or for 130 people? 

For the past few weeks, I've been making a lot of ricotta for a project at my full-time job. As a result, there's been a lot of whey floating around. When faced with my first windfall, a coworker told me that dumping the whey is a sin, and that I should throw some on ice and drink up. And now, I've got a big problem.

Consider this my official plea to cheesemakers: Forget about cheese. Start selling whey.
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Valentine's Day usually arrives with all the violence of a sugar bomb, leaving spatters of frosting and smears of chocolate in its wake, so I'm always attracted to gentler, more savory ways to mark the holiday. So these goat cheese hearts from Joy the Baker are a total delight! Want to see how she makes them? More

Roast a block of feta and the first time you taste it, you'll wonder, Why did I waste so much of my life eating baked brie? Spreadably soft, with a tangy, salty, rich flavor, baked feta is easy to make and almost impossible to resist. Adding a sweet compote of dried figs simmered with honey and fresh thyme rounds out the flavors and turns a humble starter into a knock-out appetizer that is pretty enough for any party.

Warm, gooey goat cheese is not an overrated snack, and in fact, makes eating a salad seem so much more appealing. (Well, to me at least.) And when you pair the crunchy, melty nuggets with buttery pecans and bright greens, tossed in a thick walnut vinaigrette...then salad nirvana awaits.

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