I've been a lifelong lover of cheese, enough so that starting last year I began the process of sitting for cheese mongering certification courses. I think the reason why is that most cheeses begin with the same few elements — milk, salt, water and time — and can end up with wildly different flavors depending on the treatment of those ingredients.
Visit the cheese counter at your local supermarket or specialty store and there is a kaleidoscopic array of flavors present in that case. But which of those flavors makes the most sense to add to everyone's favorite cold weather comfort food, macaroni and cheese? After all, they have to both taste good and melt and coat pasta well. After a fair amount of tests of my own this winter, here are nine cheeses you should consider adding to your pot next time.
