61.   If the cheese is one of many ingredients, consider the dish as a whole.

62.   It is a view held strongly in many southern European countries, where raw-milk cheeses are an important part of their food culture.

63.   It is often said that miso is to soybeans what cheese is to milk.

64.   Mash cream cheese and moisten with enough cream so the cheese is soft and spreadable.

65.   Most of them, in fact, felt rather strongly that the cheese was more an off-yellow.

66.   Most raw-milk cheeses are four to six months old when they are at their best, she said.

67.   Mozzarella, of course, means pizza, although the cheese is much more versatile.

68.   Now, the cheeses are everywhere.

69.   Now, no cheese is too obscure for me.

70.   Place under a broiler or in a toaster oven and toast until cheese is melted and golden brown.