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

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

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

Every so often, great food memories live unrealistically in your mind: sometimes the recollection of a meal can be more vibrant than the experience actually was in reality. I feared this would be the case with the ricotta at Manhattan's Il Buco Alimentari & Vineria, as there was no way that a ricotta redux could meet my inflated expectations after my first visit. More

There's a pretty great rule of thumb when it comes to pairing wine with cheese: stick with white wine. It's safer because whites have significantly lower levels of tannin, and they're often lighter in body, which complements rather than overwhelms the flavors in cheese.

But what if you prefer red wine? Luckily, rules about pairing wine and cheese are meant to be broken. Following are a few tips for choosing the best red for your wedge. More

The combination seems almost obvious now, but even after all these years working with cheese, I only came upon this last week. I've already started proselytizing about the merits of this duo, making a convert of a close friend. She served it to raving guests at her own dinner party over the weekend.

When it comes to this quick and elegant way to serve blue cheese, it's pretty easy to become a believer. More

I think I've found my new go-to appetizer for the next couple of months. And based on the reaction it provoked on its debut last weekend, I don't fear that it'll get played out. This combination of ingredients is seriously tasty, and it seriously screams spring.

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