If you've ever tasted real buffalo mozzarella, as in the stuff made with water buffalo milk, you know how much creamier and more delicate it is than the versions made with cow's milk. However, it's notoriously hard to find in the US. Why? Water buffalo weren't bred for dairy production here as they have been in Italy for hundreds of years. One former software consultant in California set out to change that. Read more on why this hasn't been an easy task! More

Today, I made a salad that reinforced something that I've known for a long time: cheese is the ultimate unifier. More

Q: I have a new Kenmore blender/food processor combo. I love it for chopping vegetables, but I just cannot get the hang of using it to grate cheese. All I get is a bunch of tiny "chunks" that are going to be very hard to get off my blades and the bowl. Please help!

Sent by Linda More

After wracking my brain and coming up a bit blank, I realized I should interpret this week's grilling theme much more literally. When speaking of cheese in terms of grilling, it only seems obvious to mention grilled cheese. But what about grilled grilled cheese? Today, which cheeses to use, what tricks will ensure a seriously successful sandwich, and why you should make the switch from griddle to grill. More

Grilling cheese seems like a magic trick. You keep expecting the slices of halloumi to start melting between the grates and then...they don't! Instead, this creamy, chewy, mild cheese picks up beautiful grill marks and a touch of smoky flavor. Grillers, say hello to your new favorite ingredient this summer. More

Perhaps it's because cheese is so often side-by-side with wine, but grapes always seem to be the most reliable fruit fare to throw on a cheese platter. Trouble is, a grape bunch isn't the most inspired of additions to a spread of cheese. Update your grape mojo with this elegant and seriously tasty recipe for roasted grapes. It'll take you less than 40 minutes start to finish, and the result is as equally satisfying as an accompaniment to cheese as on its own. More

I hardly need an excuse to get a bunch of friends together, but if did a cheese tasting party would be a pretty fine one. Most people love cheese, and most people love trying new things and chatting about them. And really, who doesn't love a party? More

There's a great place in New York called Casellula. It's a haven for cheese fanatics, and they do a superb job of elevating cheese to new levels with condiments. If you're bored with the typical sides on your cheese plate, look no further, because you, too, can create restaurant-worthy pairings. More

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