If you own a toaster but not a frying pan, your long, melted-cheeseless ordeal is over.

What is the best cheese in the world? It's a ripe subject for debate. And since we all know that taste is perhaps the most subjective of the senses, it is probably one for which there is no right answer. But if your top three aren't 1) Parmigiano Reggiano, 2) Stilton and 3) Camembert you are completely ignorant and probably very boring to boot.

I have been wondering about Denny's Fried Cheese Melt ever since I first heard of the bread/American cheese/mozzerella sticks concoction earlier this week. Why pair American cheese with the mozzerella sticks, and not something more compatible like, say, provolone? Why does the official image of the sandwich make it seem like the cheese within each layer is completely unmeltable, thus food-styling away one of the biggest competitve advantages of the grilled-cheese sandwich as opposed to, say, a BLT? (Hands up if you thought those were chicken fingers inside the sandwich.) Will the marinara sauce have any spice beyond salt in it? And, perhaps most importantly, how would it stack [...]

What happens if you actually print out our recipes for steak and mac and cheese and take them to your kitchen? One Awl reader, a lass by the name of Amy, decided to find out while back on the homestead for Thanksgiving.

Is this the world's most expensive cheese? Sure, why the hell not.

"Western New England, central and western New York and northeastern Ohio were the important cheese producing regions in 1849. Cheese production was the pioneer form of commercial dairying in the cooler climates. Dairies near large cities sold milk or butter." —Here you will find a U.S.D.A. map that shows where cheese was made on farms in the United States in 1849.

In an absolutely shocking admission that may very well change the face of politics as we know it, a couple of writers over at National Review reveal that they actually do kind of enjoy eating brie. Will we learn of their fondness for Chablis next?

Cheese is so much better for you than butter. Go cheese-crazy, everyone, your heart can totally take it.

"For years, inferior cheese masquerading as the finest from Switzerland has snuck onto the shelves of stores around the globe. You might think that slice of holey cheese is authentic – but it may be the food world equivalent of a Louis Vuitton knock-off. Dairy counterfeiters, however, should watch their backs. Cheese detectives are on the case."

You know what? It is a golden age for cheese. I had some last night, and it was good stuff! [Via]