I hear this a lot: "I love cheese but know nothing about it, and I want to change this. What's the best way for me to become a cheese pro?" I'm not typically so concise — it's not in my nature, I guess, but I have one — truly, one — piece of advice for those of you who share this same sentiment. My suggestion — the best way to start — is the single best way to learn about cheese, or at least I think so. It's certainly what got my career up and running. More

Maybe I should have waited until Father's Day to feature my dad and his particulars when it comes to a cheese-related topic, but considering our lunch theme this week, I thought this may be appropriate nonetheless.

My dad doesn't cook. At all. Except for one thing, which happens to be particularly satisfying at lunchtime: grilled cheese sandwiches. More

They're always right next to each other at the store, in nearly identical packaging: cream cheese and Neufchâtel. I've always gotten cream cheese, more out of habit than anything else. But the other day when picking up a package of my reliable brand, I realized that I don't really know what Neufchâtel is, despite the familarity of its name and packaging. I decided to pick some up. And in my research, I discovered that true Neufchâtel isn't really what you may think it is. More

We all have our standby picks when it comes to cheese. (Or at least I do.)
Sometimes, though, relying on a go-to list of favorites can impede experimentation at the cheese counter. The result of such dependence? The dreaded cheese rut.
Time to meet one of the more interesting styles of cheese around, found in only one part of the world, with a flavor so different that it'd cure even the darkest of cheese doldrums. More

Typically, when it comes to fresh cheeses, I advocate buying as locally as possible. It only makes sense, since something that's as perishable as a young cheese will only benefit from being eaten quickly. A cheese that comes from far away is wrought with potential disruption of this timeline. Capricho de Cabra is an amazing new find, because it's affordable, readily available — like, all over the country — and most of all, it won't go bad like most fresh goat cheeses: the shelf life on this cheese is uncanny.

But most of all, it's a delicious fresh chevre, or rather, considering its origin, cabra. More

It's right around this time of year that Kerrygold cheese displays start taking up more prominent real estate in the dairy department. I love Kerrygold Irish butter, and whiskey is one of the most successful pairings for cheese around, so much so that I have yet to muster a cheese column on the subject, for fear that I won't do the duo justice. To me, whiskey is something that improves even the most mediocre of cheeses. (It's like a miracle worker, I swear.) It seemed a natural thing, then, to pick up a wedge of Kerrygold's newest offering — a cheddar infused with whiskey — and try it out. More

Burrata means "buttered" in Italian. It's that rich. What it really is, though, is fresh cheese at its best. At first glance, burrata resembles a ball of mozzarella. But upon further scrutiny, it's clear that this round of cheese is softer, and indeed, when cut, has an interior that spills out, revealing soft, stringy curd and fresh cream. If you're a lover of mozzarella, ricotta, or really anything that's straight-up creamy, this cheese is so what you want. More

I recently met Kurt Timmermesiter, of Kurtwood Farms, located on Vashon island, near Seattle. He showed me a cheese that's made on his farm, from his small herd of 16 cows. With a production of only about 300 small wheels a week, distribution is pretty limited, but if you live in Seattle, this cheese is your next must-have. More

Say it: "Yay-toast." Have you tried this cheese?It's Norwegian, and although the name translates directly to "goat cheese," chances are that this cheese tastes just about as far from any you've had before. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge. More

I've always found wine and cheese pairing generalizations a little tricky, because there are always exceptions to the rule. But sherry, my goodness, what a different story. I can generalize away with sherry! And the first statement I'll make? Almost all of it is good with any kind of cheese! (For more specifics, though, read on.) More