When I was growing up, my mom used to make a pasta from The Silver Palate cookbook with potatoes, rosemary, and dried apricots. There's something that even a middle schooler can enjoy about the oddly effective combination of rosemary and apricots.

You can make this cheese ball in advance -- say, today -- and keep it chilled. The flavors deepen the longer it sits, and it'll hold its shape better the colder it is. Cheese balls may be the one exception to the eat-your-cheese-at-room-temperature rule. More

In a week from today, you'll probably be shopped, planned, and (partially) prepped for Thanksgiving. If you want some Thanksgiving-worthy cheese ideas, look no further than the archives of our Cheesemonger columns. From cheese balls to the tastiest homemade cheese crackers. to spreads, accompaniments, and all the best things to serve with a cheese platter, here's your go-to Thanksgiving guide on how to incorporate copious amounts of cheesy goodness into your meal next week. You can thank us later. More

Last month's Everyday Food magazine shared a great way to make your meatballs literally burst with cheese. It's easy to do, and while they recommend using ground chicken for a different take on chicken Parmesan, you can choose whatever meatball you like best. More

I don't have kids. But I'm an aunt. And the other day, I decided to involve my twin niece and nephew in a tasting designed to gauge their openness to so-called grownup cheeses. Because while I can't blame my busy sister for feeding her kids quesadillas with pre-shredded cheese, I've always wondered if she doesn't give their palates enough credit.

Here, the results on how various cheeses fared, plus other ideas for gateway cheeses to feed the kiddies. More

The other night, contemplating how best to discuss cheese within the confines of our pasta-themed week at The Kitchn, I envisioned a cheddar-laden dish. Forget the parm or the pecorino, I thought. How would cheddar be in pasta?

The answer, I can assure you, is worthy of a writeup. As is the recipe, which makes cheddar sing. More

I'm not done talking about the wedding I went to last weekend. The couple and their families made nearly all of the food themselves. That's right, no caterers.

That is, except for the grilled cheese. More

Last weekend, I went to a wedding with the most stunning display of cheese. And no wonder. The couple met when they were both working at a cheese shop.

If you're serving cheese to a party of over 100, you're bound to have a serious amount of cheese on your hands. How many types to serve, how to cut, how best to display, and how to get the most out of each wheel are all big cheese questions. Especially if you're serving it on your big day. More

Blue cheese must be my favorite food group about which to proselytize. And I mean food group in full seriousness. Anyone who either loves or hates the stuff would consider it a class unto itself, with such particular ability to polarize cheese eaters.

To me, it's the most satisfying thing to convert a non-believer. I've made suggestions before about blues to try if it's just not your thing, but never before have I felt as confident in a gateway blue as this one.

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My neighbor's tree is brimming with quince. Membrillo, a Spanish quince paste, is one of my go-to mates for cheese. And so yesterday, I decided to make some. More

I actually had an entirely different post planned for today and was going to forgo writing within our sandwich-themed week. But just yesterday, I took a long car ride, for which I threw together a quick cheese sandwich using the only cheese in my sister's refrigerator. And just like that, whoa. A cheese column was born. More