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Manchego is a personal favorite that shines in dessert contexts, and the same goes for aged gouda or even fontina.

Or build a composed salad on top of it — say, a swoop of purée topped with Little Gem, toasted pistachios, shards of Manchego and morsels of dried cherries.

Cheese: Parmigiano-Reggiano is classic, but try Manchego or Pecorino for a funkier edge.

She loved them all: her own marinated chèvres, “velvety smooth” St. Loup goat Camembert, smoked chipotle Manchego from Quillisascut Farm.

You can whip up a batch of Manchego cheese crackers for friends as you play, or cater a bigger dinner party with the Great Hall Rack of Lamb.