Laura Werlin

World-class artisans are making cheese in almost every corner of America, from Oregon to Georgia. Here, the best American cheeses appear alongside their European counterparts in a truly international cheese course.
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The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it's just not right." More Cheese Dishes
Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps replace the usual bread crumbs on top. More Macaroni and Cheese Recipes
Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping. More Cheese Dishes
This pasta gets its silky texture and lush flavor not from cream but from Camembert. Laura Werlin says that it's easiest to cut the rind from the cheese when it's cold. More Quick Pastas
This is the perfect salad for people who love blue cheese: Laura Werlin whisks some cheese into the vinaigrette, then sprinkles more on top of the salad before serving. More Cheese Dishes