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Cheesy Treats

I just finished devouring the April issue of Saveur, which was completely devoted to American artisanal cheese. I was disappointed that there was no mention of two of my favorite cheeses (and I'm not talking about the Whiz at Pat's). That's understandable in the first case, however, because it's the cheese used in the Greek dish saganaki, kefalotiri. I first had saganaki (pan-fried kefalotiri) at Chef Theodore's in Philadelphia years ago and most recently at a couple of restaurants in Greek Town in Chicago. It is sensational. Check it out.

A favorite all-American cheese is a terrific cheddar called Cougar Gold that comes from the Washington State University Creamery. You can order it online, although they aren't taking any more orders until cooler weather arrives.

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