This French-crafted set features a large (1.75-quart capacity) cast iron pot available in red, flame, or Marseille (blue), which allows you to prepare the fondue on the stovetop before returning the pot to its stand and burner. Enameled porcelain inside the pot prevents burning and distributes heat slowly and evenly. Each set comes with six wooden-handled steel forks, and the best part is that it’s easy to clean!

Cast iron and available in blue, black, and red, this sturdy, 1.5-quart Swissmar pot sports an enameled interior that ensures even heat distribution. Equipped with a removable spatter ring, six fondue forks, and a burner, this eye-catching pot is a winner for both meat and cheese fondues.

Emiliano Lee is a veteran cheesemonger who recently moved to California to be the artisan market manager for Farmshop in Santa Monica; he is noted for championing an appreciation of domestic cheeses.

Q: I've noticed some cheeses are coated in ash. What is the ash, and why do producers do this?

If I listened to all the advice swirling around about cheese and wine pairing, I’d simply give up and grab a beer. Beer, in fact, is generally more forgiving with cheese. But as with anything in life, the greater the risk, the greater is the potential for reward. The opposite is true as well: When a wine and cheese clash, they tend to do so dramatically. And I’ll be honest with you: Even though I’ve devoted my professional life to the study of wine and how to make the most of it, when it comes to drinking it with cheese, I regularly hit some off-notes.

Serve this hearty gratin as a side dish to accompany roasted chicken or lamb. For a vegetarian version substitute onion for the bacon and sauté it in a little olive oil, then proceed as directed. Neudorf is a Pyrenees-style sheep’s milk cheese with a complex nuttiness that comes from up to 15 months of aging. Appropriate substitutes include Piedmont from Everona Dairy in Virginia or a well-aged Manchego.

Fruit preserves, nuts, and honey often get the glory when it comes to creating a mouthwatering cheese plate, but savory can
be just as tempting.

Chef Jonny Schwass serves this side dish at room temperature, but you can also warm the squash before it gets a final dressing of nuts and cheese.

Heat the oven to 375°F. Place the squash whole on a baking sheet, and bake for 40 to 45 minutes, or until a fork slides in and out of the squash easily. Set aside until cool enough to handle.

Inspired by Manchego Scones with Prosciutto Topped with Fig Jam from Chef Sondra Bernstein at The Girl and the Fig

Defrost the puff pastry in the refrigerator until pliable, or overnight.

Line two sheet pans (approximately 12” × 17”) with parchment paper. Heat the oven to 375oF. Have all ingredients in place before removing one sheet of puff pastry from the fridge. Leave the other piece covered in the refrigerator.

One of the easiest ways to find a felicitous wine and cheese pairing is to look to the source and see what the locals do.

So we’ve mapped out examples of all the major styles that are made right here in the USA—and offer easy-to-find pairing suggestions, at everyday prices.

Chèvre, Laura Chenel (Sonoma, CA)
Grassy sauvignon blancs are made for fresh goat cheese.
Wine: Kunde 2010 Sonoma Valley Magnolia Lane Sauvignon Blanc ($15)

Teleme, Franklin’s Cheese, Mid-Coast Cheese Company (Los Banos, CA)
Chenin’s broad texture echoes that of Teleme’s silky, spoonable insides while hiding a refreshing acidity.
Wine: Pacific Rim 2008 Columbia Valley Chenin Blanc ($11)

Our broccoli-cheese soup is made brighter and a bit more elegant than the classic version from childhood with peppery homemade croutons, crumbles of Asiago, and a dash of fresh lemon.

Warm 2 tablespoons butter in a large, heavy skillet over medium heat. Add the diced bread and cook, tossing, until toasted and golden brown, about 10 minutes. Season generously with salt and pepper to taste. Set aside.