101.   Then one day, there is no cheese at Cheese Station C.

102.   The updated collard risotto and pimento cheese are from his kitchen.

103.   There were cheeses from France, Italy, Greece and the Netherlands.

104.   These cheeses are harder, drier, saltier and suitable for grating.

105.   These cute little cheeses are fromage blanc coated with organically grown parsley, tarragon and thyme, plus a little pepper.

106.   Though cheese is popular, portions are meager by American standards.

107.   Though great imported cheeses have been available in America for decades, the recent proliferation of extremely fine, handmade domestic cheeses like these has given chefs born-again zeal.

108.   To finish, there were French cheeses in prime condition and a little cylinder of cakelike chocolate with molten chocolate inside.

109.   Today that cheese is as rigid as a ruler and as warped as a walnut.

110.   To those audiences, processed cheese was as distasteful as process liberalism.