As we head into the holiday season, I want to express my gratitude for my readers, my students, my cheese community and all those who make, sell and appreciate great cheese. Despite threats from regulation and industrialization, I think we cheese lovers live in a Golden Age. We have so many choices—a burgeoning American cheese scene and a bonanza of imports—but we have to choose quality or traditional methods won’t survive. Tomorrow, before my guests and I sit down to the turkey, I’ll offer thanks for my family, my friends, my health. But just between us, here are a few other things I’m grateful for:

Great-value cheeses
Seven selections that over-deliver.

Champagne. And a cheesy reason to drink it
Chill some bubbles for this oozy holiday appetizer.

New cheeses that rocked my world
This French wheel is an instant classic.

Cheesemakers who welcome a challenge
Who can say no to chef José Andrés?

American cheeses that make us proud
Get a look at the World’s Best Cheese.

Feta, the cheese I can’t live without
Inspirations from a trip to Greece.

Cheesemongers who know their stuff
Meet a superstar monger.

Pumpkin cheesecake!
A flawless recipe.

Scientists who stand up for raw-milk cheese
Because the best defense is a good offense.