Cheese It

Cheese ItCheese Speaks many languages -- from the redolent gratings of parmesan floating atop French onion soup to the regal refulgence of a moist and plump cheesecake. Discriminating gourmets, accustomed to their cheese at the end of a meal, hardly need an interpreter to explain that roquefort from France, blue from Denmark, stilton from England and gorgonzola from Italy are all branches of the same aristocratic blue-veined family. Cheese's richest idiom, however, is on the fire -- melted down...