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

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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

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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

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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

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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

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