21.   And, as at wineries, cheeses can usually be both sampled and bought.

22.   And there was the cheese.

23.   Another intriguing smoked cheese is San Simon, which is almost egg shaped and resembles scamorza, the Italian smoked mozzarella.

24.   At Picholine, near Lincoln Center, cheese is now important enough to rate its own aging room, insuring that the cheese cart is in top shape.

25.   Because these cheeses are so moist and dense, the mold has nowhere to grow, so the cheeses must be injected with it.

26.   Because the feed is the same for almost all the cows, the cheese is far more uniform than anything available before the regulations were set down.

27.   Both cheeses are sharp and play off the sweetness of the beets.

28.   A raw-milk cheese may be firm, nutty, tangy, creamy and grassy, and it may come in shapes ranging from disks to pyramids.

29.   A winner year after year in a country where cheese is as essential as baked beans in Boston, bagels in New York, beer in Belgium.

30.   Add bell peppers, chiles, processed cheese and cream cheese, stirring until cheese is smooth and melted.