Today: We'll take one last look into the wide world of cheese.
Let's face it, everyone loves cheese -- on pasta, in soup, melted on vegetables -- we could go on, but we won't. Through their classic yet inventive recipes, and breadth of cheese wisdom, Sue Conley and Peggy Smith have helped us expand our cheese repertoire and explore new uses for our rinds. This week's guest editors have given clout to American cheesemakers across the country, and encouraged all of us to connect with local mongers, who each bring a unique personality to their cheese. With the recipes Sue and Peggy shared this week, cheese has become so much more than a cracker-topper -- although we'll never stop doing that.