Cheese, glorious cheese

I love cheese. Cheese in any form, as an ingredient in a meal or as a snack on its own, is so satisfying and comes in so many varieties for endless possibilities.

About once a week, I have a cheese plate for dinner. Not only does cheese pair perfectly with all the loaves of bread I make on a regular basis, but a cheese plate with bread, something pickled, jam, and paté is the type of dinner that tends to fill me up the most (probably because I don't stop eating until I am about to burst). One of my favorite places to get cheese is Trader Joe's. Hot tip: they carry a 1000-day aged gouda, which is never not in my fridge, while Jasper Hill Farm's Harbison is my favorite cheese of all time.

My family and I make pizza a lot, even though one of my children hates cheese (unless it's mac and cheese). For family pizza night, we'll make a cheese-only pizza with some of our favorites like goat cheese and mozzarella, and a sauce-only pizza.

Cheese also makes its way into our regular meal plan through French onion soup, which at only 5 ingredients, is one of the easiest dinners you can make (or try it in pasta form). Italian baked pastas, like ziti, lasagna, and chicken parm, are the perfect vessel for gooey, creamy cheese.

Cheese is in every meal we make. Salad is not good unless it has croutons and cheese in it. Cheese is an essential topping for grain bowls and chili. And dinner doesn't get much easier than nachos, covered in cheese—leaving one end cheeseless for my cheese-hating child, of course.

- Eric Handelsman
General Manager and Vice President, The Spruce Eats

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