Although it was my third tasting of the day, I almost finished the entire bowl, served bubbling hot in a terra cotta cazuela. The tang of goat cheese is the first to hit you, followed by the warm acidic punch of Tabasco. But back to the cheese: A firm Spanish drunken goat cheese, called Murcia al Vino. He starts with a béchamel and kicks it up with Tabasco, nutmeg, dry mustard, and a little worcestershire to round out a savory flavor. Photo by Eva Frye Blue Plate Chef Cory Obenour's recipe for Blue Plate is so spot-on that it hasn't changed much in the 13 years it's been on the menu. Get there early, because they do sell out. It's baked to order with buttery Della Fattoria bread crumbs and served in a small cast iron. She rotates 4-5 regular cheeses, which always include an earthy clothbound cheddar and a robust meaty melter, like Cowgirl's Wagonwheel or Reading Raclette from Vermont's Spring Brook Farm. Photo by Mission Cheese Mission Cheese Sara Dvorak loves her cheese, so leave it to her to come up with the most balanced flavor profiles possible at her store on Valencia. It is dually crispy and gooey, and is just as decadent and comforting as it sounds. One bite of this combo, and the flavors will transport you back to your childhood kitchen. Q Dig into a bowl of Q's "Macaroni and Cheezy," made extra special topped by tater tots. we've come a long way since the Kraft mac n cheese of our youth. Comfort food is spreading like a wildfire in this city, so there are quite a few noteworthy versions of the dish. There is something special about breaking into a baked cheese crust to find noodles swimming in even more cheese.
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