Muenster can do more than subs and grilled cheese sandwiches. In contrast with Münster—the French washed rind that inspired this slightly nutty, mild cow’s milk cheese—American muenster gets its signature orange-colored rind from annatto. It’s supremely versatile in the kitchen and can be used as a star ingredient or as a backdrop to bigger flavors. In the recipes ahead, we’ve paired it with parmesan in herbed macaroni and cheese, with pears in a gooey grilled cheese, with rich chorizo in a crispy quesadilla, and more. Pick up a block the next time you’re at the grocery store and let it feed you all week.