The residents of Sardinia go for casu marzu, a festering pile of rotten pecorino cheese teeming with squirming fly larvae.

Regardless of the various toppings and sauces you can get with your incredible pie, you truly haven't lived until you've had a pizza adorned with five different toppings. Four's fine, I suppose, but five's fantastic. Parmesan, cheddar, mozzarella and gorgonzola, but instead of a tomato sauce, the base was adorned with brie.

For thousands of years beneath Egypt’s desert sands a solidified whitish substance sat in a broken jar. Scientists now say it’s “probably the most ancient archaeological solid residue of cheese ever found.” Archaeologists came across the finding while cleaning the sands around a 19th-dynasty tomb at the vast Saqqara necropolis of the ancient city of Memphis. The tomb of Ptahmes, the mayor of ancient Memphis, was initially discovered in 1885 but had been swallowed by shifting sands until its rediscovery in 2010.

My other option is six slices of American cheese from Trader Joe’s.

Cheese lovers, rejoice. There's new evidence that the saturated fat found in cheese, milk, and other kinds of dairy is not tied to an increased risk of heart problems or death from any cause. The study is the latest in a series of papers that question the idea that eating fat is unhealthy.

Parmigiano-Reggiano thieves are driving producers to drastic measures, from installing alarm systems to a storing wheels in a bank’s secure warehouse; “This is Fort Knox for cheese.”

After years of lobbying, industrial producers are now allowed to make camembert with pasteurised milk. As a result, one of France’s beloved cheeses may be disappearing – for good.

Popularized by Thomas Jefferson, this versatile dish fulfills our nation's quest for the 'cheapest protein possible'

The duo behind The Cook's Atelier helps you make the most of that giant board of stinky fromage.

Rachel Dutton's studies of bacteria may have a huge impact on dairy as we know it.

Oscypek, a golden-hued, spindle-shaped cheese, is as delicious as it is beautiful. But authentic versions are getting increasingly hard to find.

Camembert is a real place in France where Camembert cheese originally comes from. However, though some types of Camembert cheese must come from Camembert the town, not all of them do. And if you believe the recent results of the World Championship Cheese Contest, the best Camembert actually comes from, uh, Canada.

Al and Ralph may have influenced food safety labeling and your pizza’s cheese.

The beloved food is the star of a new exhibition of still lifes. Cath Pound extolls the virtues of cheese in art history, from the Dutch Masters to the present day.

A scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods.

Luc Martin's 143rd creation is the stuff of dreams (or nightmares): a mac-and-cheese-stuffed sausage.

  No dough pizza. For when you absolutely want pizza but not all the carbs Crust 1 (8 oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic pow…

The cheese oversupply is killing dairy farmers, so the US Department of Agriculture is stepping in to help.

Will an obscure treaty change the way we name our cheeses? By Mark Hay.

Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.