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Brie Cheese
With its soft, gooey center, warmed Brie just screams elegance and decadence whether served with simple fruit or in a classy fondue. The rich and fruity flavor of Brie goes well with fondues, sauces, vegetables, fruits, and meat. Learn more about cooking with Brie and try some interesting old and new Brie recipes.

Buttermilk Cooking
Many folks labor under the misconception that buttermilk is a high-fat milk full of butter. This couldn't be farther from the truth. Learn how to make more than biscuits and fried chicken with buttermilk, plus some low-fat tips.

Cream Cheese
Along with its more well-known uses in cheesecake and as a bagel-topper, cream cheese is a main ingredient in many savory dishes, dips, and other desserts. It's highly perishable, so find out how to store it and pick up some low-fat substitution tips.

Emmentaler Cheese
The pride of Swiss cheeses, learn about Emmental (Emmentaler, Emmenthaler) cheese, how to store it, and get some cooking tips before delving into the many recipes.

Evaporated and Condensed Milk
Chances are your grandmother or great-grandmother made at least one heirloom comfort food using one of these shelf-stable milk products. They can actually be preferable to fresh milk for many applications. Find out why and try some recipes.

Feta Cheese
With its centuries-old heritage, it's hard to believe that feta cheese has only become an international sweetheart of chefs within the past thirty years. This rich and tangy soft cheese of humble origin has long been a staple in the Mediterranean region, but is now enjoyed worldwide. Many recipes.

Gruyére Cheese
Learn about Gruyére cheese, how to store it, and get some cooking tips before delving into the many recipes.

Mozzarella Cheese
No doubt you are familiar with mozzarella on pizza or as fried cheese, but fresh mozzarella is an entirely different taste and texture sensation. Mozzarella should be eaten as soon as it's made so make your own at home for ultimate freshness.

Ricotta Cheese
Technically, ricotta is not a cheese at all, but a cheese by-product. Ricotta works well in many desserts as well as savory dishes such as lasagna and manicotti. Learn about ricotta cheese and get some cooking tips on equivalents and substitutions.

Sour Cream
Try using sour cream in other than dips or as a topper for baked potatoes. Sour cream makes wonderful sauces and baked goods. Find out how to make your own.

Swiss Cheese
Not all cheese with holes is Swiss cheese and not all Swiss cheese has holes. Learn about Swiss cheese (including Emmentaler and Gruyére), how to store it, and get some cooking tips before delving into the many recipes.

Yogurt / Yoghurt
Touted as a wonder food in the 1950s, yogurt is low in fat and helps tenderize both meats and baked goods. Save money by making your own at home.