These cheeses are the "big stars" in their categories. They are meant to be eaten with a knife and fork, not to be used for cooking. Each one was delicious in a very different way from the other. I wish I could tell you about each one but I don't have the space here. I recommend you check them out for yourself by purchasing them at your local cheese store and/or read about them in Janet's book.

Janet Fletcher, columnist for the San Francisco Chronicle, was in town to promote her new book, Cheese & Wine. We invited her to the Betty Crocker Kitchens and asked her for a guided tasting of artesian cheeses. These are the ones that we tasted:

* Humboldt Fog (pasteurized goat's milk) - California
* Senoiro de Montelarrenia (pasteurized sheep's milk) - Spain
* Pleasant Ridge Reserve (raw cow's milk) - Wisconsin
* Montgomery's Cheddar (unpasteurized cow's milk) - England
* Brescianellal Stagionata (pasteurized cow's milk) - Italy
* Saenkanater (heat-treated cow's milk) - Holland
* Bayley Hazen Blue (unpasteurized cow's milk) - Vermont

Speaking of stars, the Academy Awards is on Sunday night. Here are a couple of cheesy appetizers to enjoy while you watch:

Camembert with Balsamic Bell Peppers

Appetizer Cracker Basket

Cheese Tray with Olive Rosemary Skewers

Jarlsberg, Onion and Apple Canapes