Cheese

Are you doing it wrong?

The perfect addition to tonight’s dinner!

Running to the store right now!

Hey, it’s worth a try!

Tip 1: Don't overcook your pasta!

Turns out a rind has so much more potential than flavoring soups and sauces.

The cheesiest solution comes from the pantry.

In case you forget the cheesecloth again this year!

You don't have to deal with a sticky cheese grater!

The perfect hack for the holidays!

Stock your fridge with these cheesemonger-approved picks.

All you need is just a spoonful of this beloved ingredient.

Don't rush the chill, friends.

Queso fresco may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vegetables. Here’s what you need to know about this versatile cheese.Queso Fresco is a soft, fresh Mexican cheese traditionally made from raw cow milk or a combination of cow and goat milk. In the U.S., pasteurized versions are the most common.

This method makes so much sense.

One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much more character than other creamy cheeses, so on taste alone it wins my heart. But there is one other reason why feta should have a permanent place on your refrigerator’s shelves: how long it lasts! Feta can last up to several months if well-wrapped or submerged in a brine.

Sur La Table, French for On the table, first opened in Seattle’s Pike Place Market in 1972, selling gourmet cooking paraphernalia. 42 years later the store is as active as ever, with over 100 retail locations around the country and an impressive online store. With the high quality of brands and merchandise, and their emphasis on cooking classes and special events, Sur La Table remains a great place to browse for high-end tools and cookware.

Making cheese at home is something that we’ve been wanting to try for years. Now that we’ve gotten our feet wet with homemade paneer, we think we’re finally ready to take the plunge. Who wants to join us?!Click through for a round-up of the cheese-making kits we’ve been shopping…We’re thinking that mozzarella is the place to start. If all goes well, we can always work our way up to harder cheeses!

If you think you make the best grilled cheese, think again!

The perfect sub-in for those times you're in a crunch.

You can officially say bye-bye to crumbly and dry leftover mac and cheese.

You'll wonder why you didn't do this sooner.

They're always right next to each other at the store, in nearly identical packaging. Here's the real difference between these creamy cheeses.

It all started with a tip from Chrissy Teigen.

Because you don't want to ruin a wedge or block with a lack of parenting skills!

Avoiding certain cheeses is a key part of pregnancy. That said, there's some misinformation out there.

Sorry to be the one to have to tell you.

Because some days, you just gotta have grilled cheese.

I don’t have kids. But I’m an aunt. And the other day, I decided to involve my twin niece and nephew in a tasting designed to gauge their openness to so-called grownup cheeses. Because while I can’t blame my busy sister for feeding her kids quesadillas with pre-shredded cheese, I’ve always wondered if she doesn’t give their palates enough credit.Here, the results on how various cheeses fared, plus other ideas for gateway cheeses to feed the kiddies.

My sons are smart. They figured out how to make grilled cheese sandwiches on their own, but they were discerning enough to notice the sandwiches made by their parents were far superior. And they wanted to learn our secrets. We’ve had years of practice, and we agree that if there’s one thing we can teach our children, it’s how to make an excellent hot sandwich, any time of day, from breakfast to late-night snack time. Let’s start with breakfast.

Let me tell you how risotto saved my meal plan just this week: I had planned red beans and rice for dinner, only to realize that I had forgotten to grab both red beans and basmati rice at the grocery store. Scrounging my pantry I realized that I could still use the peppers and sausage I planned for this dinner to make a risotto without having to run to the grocery store. Every member of my family devoured this risotto and some even asked for seconds.

You really can't have too much of a good thing.

Even that crazy prickly side!

This combination is asking you to take two of life’s greatest pleasures — macaroni and cheese and avocados — and bring them together in cheesy, creamy harmony. When you’re running low on ideas for a fast and truly enjoyable dinner, this quick mac and cheese hack is the one to turn to. Avocado adds an extra dose of creaminess to your mac and cheese without actually throwing in any more cheese or milk — although that is always an option.

Make snack boards a no-cleanup meal!

Making such a basic pasta seems like it should be easy, but there’s a lot that can go wrong.

Why do we crave food to bless a union, lavish a birth, or bury the dead? Why toast the future and savor the past? Why do we use bread and bones and salt and wine to tell the stories of ourselves and our people that cannot possibly be told in any other way? Because we like to give meaning to our food, and food to our meaning. Ask any anthropologist — humans like ritual. Food and ritual are bound together like birthday and cake, Easter and egg, or even breakfast and bed.

See you later butter and cream.

Today is National Cheese-Lover’s Day and, while pretty much every day feels like a good day to celebrate (and eat!) cheese (lots and lots of cheese), today is an especially good day for it. You may find yourself leaning toward a decadent triple-crème or a slightly salty blue or maybe something sharp and hard. Whatever the case, if you are like me and planning to make a meal of it, you may also find yourself wondering: What should I drink with my plate of cheese and accoutrements?

You can buy it at select Whole Foods.

It's gut friendly, it's tasty, and it's *not* Greek yogurt.

Love French onion soup more for the topping than for the soup itself? Look no further for some inspiration to French onion-ify your other favorite soups.Think of this soup topper as a tasty lid that’ll make any soup beneath even more delicious. With the addition of bread and cheese, any soup transforms into an instant meal, and the process is just about as easy as it gets. The options are endless for which soups make the best candidates, too.

The cheese questions we field the most mainly pertain to the lifespan of cheese: How long does cheese last? How do I know when a cheese has gone bad?What’s good versus bad mold?Armed with some of our helpful tutorials on how to store cheese best, you may never have to confront the issue of unwanted mold again. But if you do, there’s a new verb to learn: To face.It’s simple. If cheese has mold on it, you can be rid of it in one of two ways.

Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It’s lightly sweet, but full of flavor, and it is superb when paired with cheese. Here’s our latest favorite pairing: Humboldt Blue Fog.

The easiest, tastiest way to eat a bunch of snacks for lunch.

I’ve said it before, but it bears repeating: A simple trick for getting our children to eat better is marketing. Chickpea nuggets just sounds friendlier to a 5-year-old than falafel ever will. Over the last few years I’ve had fun retitling classic dishes as, much to delight, my children increase their appetites for new foods. Here are some of my favorite nicknames for dishes renamed for tiny eaters. When you’ve already said “It’s broccoli; you love broccoli!

Have you been seeing cheese prices climbing upwards of $30 or even $40 per pound? If cheese is on your list of staples, we know what you’re thinking: Stop the insanity!There’s so much potential for economic change to take place in today’s election, but until our economy shakes off the brutality of the past few months (or years, depending on how you’re looking at things), we’ll continue to monitor our budgets.

For those of you who have never understood the intrigue of Stilton, or especially if you’re among the many who support its well-known title as “The King of Cheese,” a new cheese beckons, and is in actuality a closer embodiment of that moniker than anything being marketed as Stilton today. It also happens to be a cheese that made me stop entirely in my tracks from pure gustatory satisfaction.By unfortunate law, all Stilton must be made from pasteurized milk.

Name: Tomme de SavoieProducer: Various (Haute-Savoie)Milk: Raw/Pasteurized CowAge: 2 monthsPrice: $16.00-$18.99 I had intended to start this article by clarifying the meaning of the word “tomme”, as there seems to be some confusion about tomme cheeses being a family of similar flavors. As it turns out, after consulting three different sources, I got three different definitions.

The obvious choice cheese-wise for lunch is a piece of shrink-wrapped string cheese. Pretty mundane. In the spirit of keeping with our week’s theme of great contenders for lunch boxes, we’re profiling something far more compelling, but along the same vein: Armenian string cheese, speckled with black caraway seeds, infused with one of the most obscure spices around, and with strings so long they put those stubby cheese sticks to shame.

There are plenty of times in life when thinking big is best, but not when it comes to making cheese balls. This kitschy, retro appetizer is an exception to the bigger-is-better thinking. Whether you’re feeding the whole crew or just a couple people, here’s why tiny cheese balls make more sense. Choosing tiny cheese balls (over a single, large ball) is your ticket to embracing variety with this irresistible app.

This is a tip for anyone who has ever made a complete mess while trying to spread crumbly goat cheese on baguette for a quick appetizer. No extra fuss, no strange tricks, just one secret ingredient that will make all the difference in the world.The key to a soft and spreadable goat cheese is simply mixing it with a spoonful or two of milk or cream. Mash them together in a small bowl, and within seconds, the goat cheese will be just softened enough to be spreadable.

It’s a fair enough question. All the other barnyard friends — cows, sheep and goats — give milk that is made into cheese. But why not the pig? From the ubiquitous image of a mama pig nursing her piglets, we know they have milk.I always thought perhaps they just didn’t give enough milk.

We’ve known for a long time that adding cheese rinds to soups and stews adds depth to your dish. But have you thought of making a stock with your rinds? You can use it in place of chicken or vegetable stock or broth and we guarantee you’ll love the results.

labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls.Several of us here at the Kitchn were traveling over the holidays, and this is just one of the foods we fell in love with while eating overseas. We ate labneh for breakfast every morning while on a trip to Abu Dhabi, in the United Arab Emirates.Unfortunately, we kept forgetting to bring our camera to breakfast.

Q: I have a new Kenmore blender/food processor combo. I love it for chopping vegetables, but I just cannot get the hang of using it to grate cheese. All I get is a bunch of tiny “chunks” that are going to be very hard to get off my blades and the bowl. Please help!Sent by LindaEditor: My food processor has a special blade for grating cheese, called a “shredding disk.” If your food processor didn’t come with one of these blades, you may want to look into getting one.

Cheese, generally speaking, is not a tough sell. Even so, it can be hard to convince someone — even a cheese-loving someone, like myself — to stray from the usual cheesy standbys and try something new. Sure, we’ll pick up a little round of artisan goat cheese or a wedge of imported Brie for a party, but when it comes to weeknight frittatas and grilled cheese, we all have our favorites. Here’s one that is perhaps new to you: Comté cheese.

What is there to know about feta cheese? A couple simple rules will give you the best Greek salad imaginable, as I discovered in my book research. The chef-owner at the Greek restaurant Taverna Kyclades in Astoria, New York, schooled me to never buy crumbled feta again. Ardian Skenderi says it’s best to buy feta cheese wedges instead of the crumbled varieties: “When the cheese is crushed up, you don’t know how good it is.

Get ready for a charred, crispy crust and bubbling, caramelized cheese.

Name: Serra da EstrelaProducer: Various (Serra da Estrela, Portugal)Milk: Raw SheepAge: 60 days+Price: $26.00-$32.50/lb High in the Serra da Estrela mountain range of Portugal, artisanal cheesemakers have been producing this, their namesake cheese, almost the same way for centuries. Starting with raw sheep’s milk (it has to, since the cheese is DOP protected), Serra da Estrela is completely handmade; even the curds are cut by hand!