You know that saying, a spoonful of sugar helps the medicine go down? Well, for me, cheese is the equivalent of that sugar when it comes to a vegetable like squash. I have a long history of trying to like squash (except for when I was a kid and I didn't try at all - I simply didn't like it). I do love this recipe for Bulgur with Roasted Butternut Squash, however, because it is loaded with Pecorino Romano cheese. The salty, rich flavor of pecorino cheese turns squash into something I really like. This is a hearty but healthy autumn dish and would also make a great side for Thanksgiving, especially if you're going to have vegetarians at the table.

I am very skeptical of any cheese not made in the traditional way cheese is usually made. For a long time, this skepticism kept me from trying yogurt cheese. I like yogurt. I like cheese. But yogurt cheese? As a lactose-lovin' gal, I just didn't see the point. Especially since many regular types of cheese are lower in lactose than you think.

But when I tried The Cultured Way yogurt cheese, I have to say I was pleasantly surprised. The texture is creamy and the flavor is pleasant and slightly tangy. If you're a cheese lover who is trying to avoid lactose or high sodium, yogurt cheese can be a good lactose free cheese alternative.

The Cultured Way sells yogurt cheese in four flavors: original, tomato and basil, jalepeno and fiesta pepper.

Au gratin refers to browned crust on top a dish, usually achieved by adding a layer cheese that is baked or broiled into crispy perfection. Pure genius, if you ask me. Potatoes are the most common vegetable cooked au gratin and I didn't want to mess with a proven recipe too much, however, adding a little bit of fennel to this Potato and Fennel Gratin added a subtle but lovely flavor. I used the mild but supremely versatile cheese Monterey Jack, but I think a more flavorful cheese like gruyere or comte would be even better. This gratin would make a good side dish for Thanksgiving or any other winter meal.

Azeitao is an incredibly unique cheese. Not just because you can sometimes eat it with a spoon but also because of an intensely grassy, nutty flavor with tangy, slightly bitter finish. If you're looking for a full-flavored cheese, Azeitao usually fits the bill. Sometimes, the cheese is so runny you can scoop it out of the rind with a spoon. Other times it's firmer, but still has a soft, sticky texture.

Unlike many types of cheese that are thickened with animal rennet, Azeitao is thickened with plant rennet from the cardoon thistle.

If you can find this Portuguese cheese, it's worth a sample. Try pairing it with Hefeweizen or a crisp white wine.