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.

More

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

A few days ago, my mother took me by the wrist and led me towards the Weirauch Farm & Creamery stand at the Healdsburg, California, farmers' market. All of their offerings are delicious, but one in particular blew me away: Carabiner. More

Last weekend, my two friends got married. During their welcome dinner, I conducted a small cheese and wine pairing with our other friend who's in the wine business. As promised from last week's post, following are the exact pairings that we decided on. Truly, all three were delicious. And you can replicate them quite easily. More

Next weekend, one of my closest friends is getting married. A few days ago, the couple asked me and another friend who's a wine professional to organize a wine and cheese pairing for the welcome dinner. Last minute? Yep. Will I be able to taste the pairings beforehand? Nope. Even so, I'm not too worried. I've got some solid standbys that I've used in the past. Pairing anxiety? Not a chance. More

We're spending some time this week with European food, and so I decided to inflict some serious pain by looking back on my photos from a month-long jaunt to Europe I took last summer, just to see what cheese-related lessons I could share. Or reshare. With hundreds of photos to choose from, I had a hard time picking, but here are my top five European cheese takeaways. 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