Cheese Week

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

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

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

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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.

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How sauerkraut becomes vegan "cheese"

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

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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

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Cooking SchoolBurning Questions

When is cheese… not cheese?

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

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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)

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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.

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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)

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Cooking SchoolBurning Questions

Should you eat the brie rind?

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

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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.)…

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

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

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In celebration of Trader Joe’s totally legit Comté cheese

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

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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)

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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.

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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)

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

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

Swiss Swiss, bish: Inside the world of competitive cheesemongering

How sauerkraut becomes vegan "cheese"

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

When is cheese… not cheese?

Gee whiz, you can make homemade Cheez Whiz

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

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

Should you eat the brie rind?

Last Call: The race to produce a truly American cheese

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

In celebration of Trader Joe’s totally legit Comté cheese

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

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

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