"Buttery, bloomy, sharp or funky—whatever your persuasion, it’s a good time to be obsessed with cheese. Artisans across the country are experimenting with intense flavors, new milks and different textures, meaning that you should be putting cheese on everything! From gooey double creams to robust blues, here are 10 specialty cheeses we can’t stop eating."—Julia Heffelfinger
"This semi-firm tomme style cheese is made with rich sheep’s milk from the Swanson family’s farm. It’s aged for up to a year, which gives it a sweet, nutty flavor that pairs well with IPA’s and hard ciders, but could also stand up to a lighter red like Pinot Noir or Gamay. available at specialty shops in Seattle, Port Townsend and Whidbey Island."