Cooking & Baking

Ok, some people think Gjetost isn't officially a cheese. But it looks, eats, and is used like one, so...fight me. (It's made by boiling the leftover whey from cheesemaking until it caramelizes and gets fudgy.) Autumn the chow used to just stand and let slivers melt on her tongue with a rhapsodic faraway look in her eye. The thinner you shave it, the better, and the melting technique isn't bad if you're not in company. Or in the company of a like-minded dog.

Anyway - also Gruyere. Sharp cheddar, sharp enough to have little salty milk crystals in it. Whole milk ricotta in lasagna or desserts.

I can't stand the blue cheeses, but DH would walk long distances for Maytag blue. Or Cashel blue.