When I spied a thick round of Juni, a cow’s milk cheese from northern Italy whose paste is shot through with crushed juniper berries, I did a little happy dance.
Pick up something creamy, something Alpine-style, something blue -- and you're set for holiday nibbling.
In the heat, I turn to fresh specimens from the Mediterranean and Middle East.
"At the top of the list is Epoisses, the king of French cheeses."
Eran Wajswol, a Belgium native, went from building high rises to tending sheep, cows and a cheesemaking operation.
Even if you don't vacation near a Michigan lake, you can enjoy the region's fried summer treat with a tell-tale squeak.