On a recent visit to San Francisco I stumbled upon this little cheese with big flavor. Inverness is made by Cowgirl Creamery and has the same luscious texture and attractive look that the rest of their cheeses do.

The cheese fooled me at first - I could have sworn there was some goat's milk in it - but Inverness is pure Jersey milk. The cheese is aged just three weeks and has a creamy texture and earthy, tangy flavor. This is a new cheese for Cowgirl Creamery and as far as I know, it's only available around San Francisco, so if you live in the Bay Area, take advantage of the opportunity to buy some.

Stuffing just might be my favorite part of the Thanksgiving meal. Comte Stuffing is the perfect type of stuffing to serve as a side dish at the holiday meal, especially if there will be vegetarians at the table. The stuffing contains Comte cheese, but only a little bit, so it's not too rich for the meal. Cheese melted over bread that's been flavored with herbs and mushrooms...what could be better?

Roasted grapes? I know, I was skeptical too, but roasting grapes in the oven for an hour or so intensifies the sweet flavor and transforms them into an entirely different fruit. Adding a sprinkle of salt and herbs to the grapes gives them a little bit of a savory note and creates a unique appetizer when the grapes are paired with blue cheese. Roasted Grapes and Blue Cheese would be a great appetizer to try out for Thanksgiving.

Siltcoos cheese is presumably named after Siltcoos Lake, the largest lake along the Oregon Coast. Not too far away is Rivers Edge Chevre, where a smallish herd of Alpine goats provides milk for delicious cheese like Siltcoos. As you can see, this round goat cheese is adorned with a swirling fern frond, which gives it a beautiful Pacific Northwest flair. Inside, the cheese is rich and creamy with a buttery flavor that varies from mild to slightly sharp.

Siltcoos and many other types of cheese made by Rivers Edge Chevre can be bought online or from various cheese shops in the Pacific Northwest.