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!

Pecorino Romano (or sometimes just called Romano) is the workhorse of Italian cheeses. Not as revered and expensive as Parmigiano-Reggiano, it is a cheese to buy in large chunks and keep in the fridge for grating over pasta and other dishes.

"Pecora" means sheep in Italian, therefore all Italian cheese made with sheeps' milk is called Pecorino. Pecorino Romano was originally made near Rome, Pecorino Tuscano is made in Tuscany...you get the picture. Out of all the Italian Pecorinos, Pecorino Romano is the one I am most likely to cook with. It's not quite elegant enough in flavor to put on a cheese plate and it's often quite salty, which makes it not as good for snacking but perfect for cooking.

Try making pesto with a blend of Parmigiano-Reggiano and Romano, or just use Romano.

If you've been wanting to join the ranks of cheesemakers but haven't taken the leap, a good first step is taking a class about making cheese. If you live near Vermont or are willing to travel, consider taking one at Consider Bardwell Farm in Vermont. The classes focus on running a cheese business and the craft of making and ripening cheese.

Cheesemaking and Affinage: December 16-17, 2009. Cost: $350.

Beginners Class: January 4-5, 2010: Cost: $350.

To register, contact Peter Dixon at dixonpeter@mac.com

Location: West Pawlet, Vt. For lodging information, contact Angela Miller at 802-645-0932 
or angela@considerbardwellfarm.com

Pears and apples are two of my favorite fruits to pair with cheese. Now is the time of year when you can really take advantage of this simple and delicious pairing. Cheddar is the first cheese that comes to mind but many, many others also pair well with autumn fruit. For a light lunch or snack, you can even pair cheese with an autumn fruit salad.

Creamy, luscious cheeses are hard to resist and Old Chatham Sheepherding Company's camembert is no exception. The fluffy, whipped texture and buttery flavor is very similar to that of a triple-creme cheese. Old Chatham Camembert will appear at your local cheese shop in three forms: a 2 oz medallion, 4 oz square, or in a 2 lb wheel that stores usually cut into smaller wedges.

Who says tomatoes are only for summer? Roasting little cherry tomatoes really brings out their flavor, even if peak tomato season has passed. This recipe for a Tomato and Pecorino Romano Tart is a good one to try now and keep in your recipe box for the holiday season. If you use store-bought puff pastry dough the tart is really simple to make and a real stunner that is sure to impress guests. I served it as an appetizer at a party last night and the tart was a hit.

There are no rules saying you have to eat certain types of cheese during certain time of the year. Cheese does have a bit of a seasonal rotation, but mostly, it's just that certain flavors go well with certain seasons.

There are certain types of cheese that just make me think of Autumn. Or maybe it's that Autumn makes me think about these five types of cheese...either way, keep your eyes open for these gems next time you're at the cheese shop.