Whether it’s the centerpiece of an hors d’oeuvre or dessert plate, topping buttery bacon-and-potato tarts, or simply melted between two slices of bread, cheese is one of the most versatile—and flavorful—of foods. F&W celebrates all things fromage with these tips for creating the perfect cheese plate, strategies for cooking with cheese, and our favorite cheese-focused recipes.
Laura Werlin, the author of four books on cheese, describes quintessential cheeses by style, from fresh to washed-rind. More »
Whether they’re fresh or aged, semifirm or semisoft, cheeses are delicious on their own. Cooking with them can prove a little more challenging. As chef Terrance Brennan shows, it’s a question of choosing the right heat for the right cheese. More »
Plus: A Quick Cheese Guide
Soufflés are quite simple, says F&W’s Grace Parisi: The base can be refrigerated overnight and the cooked soufflés reheated in the oven. More »