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. Cheese can be a satisfying and nutritious main ingredient in many entrees. 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.