Oh, cheese. If I have any say in the matter, cheese will be a significant part of my last meal. The fattier, the saltier, the better. But not everyone agrees. In fact, in the last few years the cheese industry has been under enormous pressure to produce low-fat, less-salty products that appeal to consumers. Unfortunately, they haven't been that successful, and here's why: when you take the fat out, you essentially turn cheese into an eraser... More

Stuffed fried squash blossoms are easy to make. Promise. If you don't mind frying, this is a 15-minute process from start to finish. Tops. There are also certain ways to ensure a most delicious outcome. And it mainly has to do with the cheese.
More

I told my mother it was family recipes week here at The Kitchn and together we pondered over what cheesy family recipe I could post. (I know, cue joke about all family recipes being cheesy.) She was adamant that I write about her standby grits recipe that's been in the family for years. She knew I'd hesitate, though, since the key ingredient is a cheese that I'd never typically plug. But it kind of makes the dish, so onward we go. More

Last week, I wrote about some of my recent Canadian travels and cheese eating. Among the highlights was a piece of Sainte-Maure de Touraine, that long, ash-rinded goat cheese from the Loire Valley. It's only possible to find pasteurized versions in the States, because it's not aged over the 60 days required by law for a cheese made with raw milk.

So I snatched up a log when I saw it at the market, complete with "Au Lait Cru" on the label. But when I sliced into it, I was dismayed and surprised. More

Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very very dangerous. Here's how to do it. More

Last weekend, I visited friends in Toronto. Lucky for me, they live just next door to St. Lawrence Market, hailed by National Geographic as the number one food market in the world. So imagine my surprise when I found it left a lot to be desired when it came to cheese.

Except for one stand... More

Sometimes the simplest ingredients, combined in the simplest of ways, have the power to stop time, erase your woes, and transport you to a place of nirvana-like bliss. Such is the power of the margherita pizza. Fresh tomato sauce, chewy mozzarella cheese, a sprinkling of basil on a crispy crust? I wouldn't be surprised if you started levitating. More

Nope, we're not talking subatomic particles here. We're talking cheese! Fresh cheese! The original cream cheese, in fact. Ever had quark? More

One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much more character than other creamy cheeses, so on taste alone it wins my heart. But there is one other reason why feta should have a permanent place on your refrigerator's shelves: how long it lasts! More

It's right around this time of year when I start making one of my favorite salads with my farmers market's harvest of young zucchini and squash. But there's one vital ingredient that really makes it sing. The secret to eating zucchini raw: mix it with cheese. More