- Sharp Cheddar - Extra-sharp Cheddar - Jagged Havarti - Ignorant Emmental - Surly Roquefort - Wayward feta - Infectious Gorgonzola - Belligerent Gouda - Felonious Swiss

Chef Patricia Williams was born and raised in Houston, Texas, but it took a trip to France to help her discover her life's calling. Her menu: a pumpkin soup jazzed up with gorgonzola cheese and spiced walnuts; a most unusual - and delicious - turkey burger; and, for dessert, a fruit tart with cranberries, tangerines and strawberries.

I LOVE mac and cheese. Now I don't care for the stuff in a box and the stuff that is ready to eat that gets nuked is just plain nasty, but this recipe is easy to make and tastes fabulous. The gorgonzola added a nice tangyness to it. Though the four types of cheese and half and half make this a not so low-fat meal, it was a wonderful treat.

All cheeses, but especially the ripe ones, mask virtually all of the subtle flavours and aromas that mark out a good wine! So says New Scientist, anyway. Now where's my gorgonzola...?

Blue cheese, known in French as bleu ("blue"), is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese also carries a distinct smell.Much like wines, many blue cheeses such as Roquefort, Gorgonzola, and Stilton are a protected designation of origin in the European Union, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta.The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is widely considered to be pungent, even compared to other cheeses. They can be eaten by themselves or can be crumbled or melted over foods.