DIY: Comeback Quark
A thick, tangy, and spreadable fresh cheese, quark is a staple in traditional German and Eastern European kitchens. And it’s super easy to make.
Whipped Feta with Roasted Red Peppers and Parsley
Briny whipped feta is tempered by smoky-sweet roasted red peppers in this addictive alternative to plain cream cheese.
Jell-O and Cottage Cheese Salad
With Jell-O, crushed pineapple, and cottage cheese, this light and refreshing dessert is ready to brighten your next dinner party.
Recycle Your Rinds
If you’re tired of making broth from leftover parmesan rinds, try these recycling tips from cheese experts.
DIY: How to Make Squeaky Cheese Curds at Home
Getting fresh, still-squeaky cheese curds can be tough, which is why cheesemaker Gianaclis Caldwell has shared this easy recipe for homemade cheese curds.
How to Make the Perfect Cheese Sauce
The perfect cheese sauce isn’t complicated—all we really want is a super cheesy flavor and a velvety texture
The Best Chefs of the Year: Quince
Michael Tusk’s three Michelin–starred restaurant in San Francisco is using cheese in all kinds of ways.
One Cheese, Five Ways: Smoked Cheddar
Sharp, complex, and supremely meltable, smoked cheddar sparks up cozy winter dishes.
Smoked Cheddar Mac and Cheese with BBQ Pulled Pork
This is a great way to use up leftover pulled pork. Traditional smoked barbecue pork works best, but carnitas or pork roast are great, too.
The Bobby Burns Paired with Manchego
A classic cocktail celebrating the eponymous Bobby Burns, Scotland’s national bard. Bring out those balanced, complex notes by pairing this Scotch cocktail with some classy Manchego. Sponsored by Brown Forman.
