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.

This little video capturing a few moments in the life of a wheel of Parmigiano-Reggiano is both fascinating and moving. Yes, I know it's a video about cheese and most people are not moved by such a thing, but the love and care that still goes into a handmade product like Parmigiano-Reggiano is a beautiful thing to see. Plus, the Wally-E like machine flipping the wheels is pretty darn cool.

The video was posted by Essex Street Cheese, a small New York-based company that imports some of the best cheese you've ever tasted. The video is shot at a facility in Italy owned by the Cravero family who have been overseeing the "staggionatura" (cheese maturing) of Parmigiano-Reggiano since 1855.

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.

The bad news first: Researchers have found that the high acidity in white wine may erode tooth enamel.

Now, the very good news: Eating cheese with white wine neutralizes the acidity and replaces calcium that the wine erodes.

You can read the whole article about white wine and tooth erosion in the BBC news. Next time you buy a bottle of white wine, grab a hunk of cheese to go with it. Even if it doesn't end up preventing tooth decay, it sure will taste good!