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

PublishedJanuary 30, 2020

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Recipes

It's su<em></em>rprisingly easy—and worth it—to make ricotta at home

Recipes

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

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

Gwen Ihnat

PublishedJanuary 18, 2019

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Food NewsFeatures

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.

Sarah Feldberg

PublishedJanuary 17, 2019

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Recipes

How sauerkraut becomes vegan "cheese"

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

Danielle Guercio

PublishedJanuary 17, 2019

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Food NewsFeatures

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

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

Ilana Gordon

PublishedJanuary 16, 2019

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Cooking SchoolBurning Questions

When is cheese… not cheese?

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

Kate Bernot

PublishedJanuary 16, 2019

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Recipes

Gee whiz, you can make homemade Cheez Whiz

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

Zach Brooke

PublishedJanuary 16, 2019

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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.

M. Paramita Lin

PublishedJanuary 16, 2019

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Grocery

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

PublishedJanuary 15, 2019

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Cooking SchoolBurning Questions

Should you eat the brie rind?

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

Allison Shoemaker

PublishedJanuary 15, 2019

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Food NewsLast Call

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.)…

Kate Bernot

PublishedJanuary 15, 2019

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Recipes

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

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

Stacey Ballis

PublishedJanuary 14, 2019

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ReviewsRec Room

In celebration of Trader Joe’s totally legit Comté cheese

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

Marnie Shure

PublishedJanuary 14, 2019

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Recipes

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

PublishedJanuary 13, 2019

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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.

Jeff Cioletti

PublishedJanuary 13, 2019

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Recipes

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

PublishedJanuary 13, 2019

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