Madame Fromage had some house guests recently, and they repaid her in cheese! Charloe, Sant Mateu, and Bitto made appearances, as well as a tender, leaf-wrapped goat cheese, all from Zingerman's.

I have never been to Zingerman’s, but I am intrigued by their catalogue and their books on cheese and service. I think fondly of the company as the “granola” Dean & Deluca; they are ruled by a Jerry Garcia-esque genius named Ari Weinzweig who has managed to turn the cheese retail industry into a kind of cult jam band, based on his anarchist approach to business. Cheese retailers flock to Michigan to study at his feet.

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Photo by Madame Fromage

Since the USDA has confirmed the absence swine vesicular disease in certain regions of Northern Italy, the ban on imported meats will relax. However, some American artisanal producers are concerned the USDA will only import meats from commercial-scale producers -- not the quality American will be expecting.

Since the ban, believed to have been in effect at least since the 1970s after a series of European livestock diseases, Mr. Buzzio estimated that certification for Italian producers cost as much as $100,000, a price beyond many artisanal producers, he said.

“It could open up a new world of Italian salami to the United States,” said Joseph Bastianich, an owner of the Eataly grocery stores in the United States. “Americans have been eating bad salami forever, but now the end is near.”

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Love grilled cheese? Then you're gonna love the Croque Madame. It's basically a grilled ham and cheese, but...well, cheesier, and with a fried egg on top. You can thank us later.

The highlight of these sandwiches for me has always been the gruyere sauce. I mean, it’s like making sauce for mac and cheese and then… putting it on your sandwich. It’s like putting fondue… on your sandwich. It’s putting tons of gooey cheese… on your sandwich. And the crispy ham. Ugh. I’m just done. So done.

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Photo by How Sweet Eats

Those with concerns about their diet and calories: stop reading now. This sandwich probably isn't for you. Who is it for? Someone who loves grilled cheese. Someone who loves French Toast. Someone who loves eggs. Someone who can appreciate a serious breakfast, and someone who might have a bit of a hangover.

You may have never thought, "Hey, I could go for a double-decker grilled cheese sandwich made with three slices of French toast thickly layered with loads of oozing cheese and stuffed with perfectly poached eggs," but now you will.

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Photo by Robyn Lee

Seniors at Columbia University have completed a study that contemplates the question of our time: if you had to give up oral sex or cheese, which would you choose? While many gave unclear answers, the majority of students remained loyal to cheese, choosing to forgo oral sex instead.

Aside from whatever pleasure might be gained, sex of any kind does not really serve the same purpose of social capital for a woman as it does a man in a heteronormative environment, so it makes sense that oral sex would be something of less importance to her if she were asked to pick between that and, say, a nice brie.

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Graph by Bwog

It's farmers market season! If you're new to the scene, check out this list curated by Oyster.com to find a great one near you. Or, better yet, make a vacation of it!

And if you're not quite ready to put on the overalls and bring in the harvest yourself, the next best thing is to visit a local farmers' market, where fresh produce abounds. We've picked out our 10 favorite farmers' markets across the states, so no matter where your spring and summer vacations take you, you'll have plenty of tasty treats to bring home. And we've even found a great hotel near each spot so you can be sure to beat the crowds.

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Photo by Oyster.com

Let's hear it for root vegetables in sugary desserts! And cheese in desserts, for that matter!

The cream cheese crust, a play on traditional cream cheese frosting, is a joy. It holds its shape incredibly well, distorts less readily than traditional lard-based crusts, and tends to be more tender than flaky. Even if this crust endures a bevy of rolling, shaping, fixing, and general manhandling, it will retain a lovely, smooth texture. The cream cheese taste is able to peek through, and is well complimented by the vanilla.

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Photo by Sarah Baird

It's only natural that a great cheesemaking region would put out some great brews as well! The folks at Serious Eats give the lowdown on where to sip suds in the Hudson Valley below.

The Hudson Valley has a rich history of brewing, and spring is one of the best times to take in the suds. The breathtaking green, lush views of the Valley are best enjoyed with a local cold one found found among the breweries dotting what New York's Senator Charles Schumer calls the "Beer Trail." The area has also been dubbed the "Napa Valley of Beer," as it works to bring back large-scale hop growing to the Valley.

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Photo by Gloria Dawson

Sure, takeout is easy...but so is homemade pizza! And if you're looking for top-notch quality, uber-customizable toppings, and a price that can't be beat, put down the phone, put on your shoes, and head to the supermarket.

Been a while since you made pizza in your own home oven? (Or maybe you've yet to attempt it?) Spring is pizza weather for us, so let us give you our five best reasons to dust off that pizza stone this week!

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Photo by Emma Christensen

The state of French-style goat cheeses may not be the same in Wisconsin today if it wasn't for Anne Topham and partner Judy Borree. Back when they started their dairy in 1982, no one else was making goat cheese in the state.

At age 73, Anne says she doesn't plan to stop milking a few goats or making a little cheese. She's just not going to make it for sale anymore. The next chapter in her life might include some consulting for beginning cheesemakers, something she's done quite often along the way, most of the time for free. With 30 years of cheesemaking knowledge, she's still got a lot to offer.

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Photo by Jeanne Carpenter