It's no coincidence the minirevolution in cheese parallels a boom in U.S. artisan cheesemaking. Ten years ago, artisan cheesemakers were almost non-existent. Today there are more than 200 artisan farms distributing cheeses such as fromage blanc, crescenza and fontina to stores nationwide. Throw away the box of macaroni and cheese and make it from scratch with white cheddar and Swiss-style gruyere cheese, such as Roth Kase. Toss a salad and dinner's ready.
Cheese enchiladas dressed in a lime-tomatillo sauce are good enough for company.
Apples and cheddar pair well for a fragrant bowl of warm soup. To satisfy a craving for Italian, top a mushroom tortellini with a fontina cheese sauce. Cheese doesn't have to be something you eat before or after meals. Even though cheese goes well with meat, like veal parmesan, it really stands well alone. I think that mixing cheese with meat is protein overload.