Cheese Week - The latest food news, recipes, and cooking tips.

Food NewsLast Call

Last Call: How far would you go to make your cheese the Wisconsin state cheese?

Here’s a fun fact for you: Not one of our 50 states has an official state cheese. I know, it’s shocking. But…

Aimee Levitt

1/30/20 4:06PM

Comments (62)

Save

Recipes

It's surprisingly easy—and worth it—to make ricotta at home

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

Swiss Swiss, bish: Inside the world of competitive cheesemongering

It’s 6 p.m. on a Sunday night in San Francisco, and I’m surrounded by people screaming animal noises.

Save

How sauerkraut becomes vegan "cheese"

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

Bring back fondue dinner parties, the most maligned of cheese experiences

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Ilana Gordon

1/16/19 8:23PM

Comments (71)

Save

Cooking SchoolBurning Questions

When is cheese… not cheese?

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

Gee whiz, you can make homemade Cheez Whiz

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Zach Brooke

1/16/19 6:23PM

Comments (28)

Save

Food NewsAcquired Tastes

The fried paneer sandwich has become a cult fast-food hit

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

A blind taste test to determine the best boxed mac-and-cheese

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Gwen Ihnat

1/15/19 8:04PM

Comments (245)

Save

Cooking SchoolBurning Questions

Should you eat the brie rind?

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

Last Call: The race to produce a truly American cheese

American cheese is an American cheese, but it doesn’t exactly have terroir. (Instead, it has a plastic sleeve.)…

Save

Cheese-stuffed hand pies with cheese crust is cheese plus cheese times cheese

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

In celebration of Trader Joe’s totally legit Comté cheese

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

I owe my love of pimento cheese to a man named Lake

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Kevin Pang

1/13/19 4:58PM

Comments (72)

Save

Food NewsAcquired Tastes

Fondue, Imma let you finish, but raclette is the best melted cheese of all time

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Save

3-ingredient chili cheese dip is two parts cheese, one part enlightenment

Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.

Marnie Shure

1/13/19 2:20PM

Comments (45)

Save