Cheese from Ireland is not always easy to find, (unless you're looking for a basic cheddar) but there are some really unique and charming ones out there. My favorite is a Cashel Blue, a luscious blue cheese that's both tangy and sweet. This Irish Cheese plate lists a few more unique Irish cheeses to look for. Paired with a Guinness, you can't go wrong!

I've embarked on a quest to create the perfect mac & cheese. Everyone, of course, has their own idea of what makes makes macaroni and cheese perfect. Some like bold, sharp flavors, some prefer straightforward and mild. Some like a cheese sauce sauce based on bechamel and some like to skip a heavy sauce for lighter, cheesier versions.

I've started my quest with a very straightforward, classic macaroni and cheese recipe that combines a cream sauce with three different types of cheese. It's mild and rich but for me, not yet mac n' cheese perfection. Let me know what you think, and what your personal favorite version of macaroni and cheese is.

I'll just come out and say it: a chef in New York claims to be making cheese out of his wife's breast milk. I won't go into too much detail, as you can read the whole story  in the in the New York Post. The article has created quite a buzz, and it seems that most people are hoping this, uhh, delicacy doesn't show up on restaurant menus anytime soon. What do you think? Has this chef crossed a line, or is any milk, wherever it comes from, suitable for cheesemaking?

Le Demon du Midi isn't named the demon for nothing. This fellow is a stinker, with a meaty flavor and slightly bitter finish. Le Demon du Midi is made in the Franche-Comte region of France and has a gooey, creamy texture and soft but fairly thick rind that gets in the way of the cheese a little bit. A crusty loaf of bread, some salami and a big red wine are just what you need to tame this big, bold cheese.