Nearly any cheese—if it's tasty to begin with—can stand alone as dessert. But how do you distinguish a cheese that's meant for dessert from one that's better suited as an appetizer? Surprisingly, all cheese has the versatility to go from pre- to post-dinner. With these few pointers, learn how to make any cheese look downright dessert-y. More

I remember going to the farmer's market in San Francisco long before it relocated to the Ferry Building, when it was still in a parking lot by the Embarcadero. Any San Francisco native will brag about this with an "I knew it when..." kind of nostalgia and pride.

And way back when, I was also a frequent visitor of the Redwood Hill Farm stand, before it became what it is now: a full-fledged, bustling cheesemaking facility, with reach beyond Northern California farmer's markets. And so, when I saw it in my now hometown of New York, I couldn't help but feel a bit of wistfulness for those childhood days when I'd hop around, sampling Redwood Hill cheeses with mini wooden tongue depressors. More

Perhaps this cheese doesn't fit so neatly under the small batch, handmade, esoteric umbrella of cheeses that I more frequently flaunt. It's yet another guilty pleasure, most definitely of the mass-produced variety. But allow me this brief mention, especially considering its convenience and straight-up (though admittedly not deeply complex) tastiness. More

I love a simple salad dressing made solely of really high quality olive oil and lemon juice. I always find that it's those two simple things that dress some of my favorite salads at the restaurants I frequent the most. Good ingredients don't need much more. Unless, that is, you add some ricotta salata. More

I was recently inspired by a Serious Eats roundup of the 13 cheeses they thought everyone should know. I took a quick glance at their list and then abruptly turned away. How many overlaps would there be if I compiled my own collection of must-have cheeses, I wondered? Surprisingly, only FOUR.
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We all know that cheeses can come in various shades of colors. It's actually kind of interesting to understand where these hues come from.

And what you might not realize is that knowing a bit about a cheese's color can inform your palate, as well. Herein, a cheat sheet divulging the why's behind those oranges, whites, blues, and yellows. More

This one's an oldie but a goodie. It's a cheese that's been around for nearly 20 years, but for no good reason, remains relatively unknown. It's delicious, and unique, too. It looks just about as unlike as any other cheese around, and its flavor—sharp, nearly sour, yet creamy—makes a statement, as well.

Maybe one day it won't need an introduction, but until then, allow me to humbly present Pata Cabra. More

You probably know that parmesan rinds give excellent flavor to soups. Take this concept one step further by boosting your chicken or vegetable stocks with the flavor of parm, too. With the addition of rinds, you'll get an incredible base for soups and stews that's entirely unique from any standard stock.

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A couple of years ago I developed a recipe for a nacho cheese sauce that I now use as a template for many an extrapolation on a theme, subbing in different spices and add-ins for variation. It is so, so good.

But first, you have to understand that great nachos begin with an even better cheese sauce. This one starts with a bechamel and combines two cheeses, plus spices, fresh tomatoes, and beer. Herein, find not only the recipe, but numerous options to customize this ultimate nacho topper to your taste. More

Uplands Cheese Company, located in Dodgeville, Wisconsin, has been making one single cheese for just over ten years: the highly-celebrated Pleasant Ridge Reserve. It's unequivocally delicious, and is the only cheese to have won "Best in Show" three times at the American Cheese Society's annual competition. Both on paper and in your mouth, it's near-perfect.

But now, Uplands has something new. If you've never geeked out on cheese, now's a great time to start. More