It's surprisingly easy—and worth it—to make ricotta at home
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
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.
How sauerkraut becomes vegan "cheese"
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Bring back fondue dinner parties, the most maligned of cheese experiences
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
When is cheese… not cheese?
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Gee whiz, you can make homemade Cheez Whiz
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
The fried paneer sandwich has become a cult fast-food hit
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
A blind taste test to determine the best boxed mac-and-cheese
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
Should you eat the brie rind?
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
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.) Three…
Cheese-stuffed hand pies with cheese crust is cheese plus cheese times cheese
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
In celebration of Trader Joe’s totally legit Comté cheese
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
I owe my love of pimento cheese to a man named Lake
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.
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.
3-ingredient chili cheese dip is two parts cheese, one part enlightenment
Welcome to Cheese Week, The Takeout’s weeklong praise of cheeses.