As a continent, Europe has got cheesemaking down to a fine art. Whether it's aged Comte from France, Burrata from Italy or Cheddar from our very own gorge in Somerset, pretty much every country has something special and delicious to offer.

New FDA restrictions on the levels of harmless bacteria found in imported cheese have effectively banned a number of artisan French cheeses, including Roquefort, Morbier, and Tomme de Savoie. The restricted bacteria already exist in the human stomach, and the banned cheeses have not changed their recipes for years.

Mozzarella is the best pizza cheese because it melts, bubbles and browns better than any other cheese, according to a new study published in the August issue of the Journal of Food Science, titled “Qualification of Pizza Baking Properties of Difference Cheese and Their Correlation with Cheese Functionality.”

A new take on a Southern party food favorite, these deviled eggs are flavored with a creamy pimento cheese mixture.

Refried beans on whole-wheat toast topped with salsa and cheese makes for an easy, hearty breakfast.

North Korea is to send a team of food production experts to France to learn the art of cheese making and improve the quality of dairy products back home, it has been reported.

First off, you'll need a great layering technique

Is the cheese ball reminiscent of something your mom would have pulled out for a potluck years ago? You’re not alone. Cheese balls were totally a thing in the '80s. They've made their rounds, and they’re back and better than ever.

Would parmesan by any other name be as tasty atop your pasta? A ripening trade battle might put that to the test. As part of trade talks, the European Union wants to ban the use of European names like parmesan, feta and gruyere on cheese made in the United States.

Cheese is not just food, it’s a variety show. It has fascinated humanity for a long time, inspiring people to refer to it as 'milk’s leap toward immortality' . But the strangest question I have ever been asked is whether you can make cheese from breast milk. And it’s been asked several times.

Spanish piquillo peppers are traditionally hand-picked, then roasted in wood-fired ovens, peeled and packed into jars or cans. The flavor of wood smoke enhances the distinctive, slight spiciness of...

Nutty, gooey Gruyere is even tastier when melted on top of savory roast beef and sweet, fragrant sauteed onion.

Kraft Foods is warning it may run short of its Velveeta cheese product, right at a time of high seasonal U.S. demand for the orangey-yellow foodstuff.

A simple, un-fooled-around-with cheese pizza is one of life’s simple pleasures. But, unless you are Macauley Caulkin in Home Alone, one cannot survive on plain cheese pizza alone. We’ve already shown you our best finds in pizza format foolery; now check out these pies, with their unconventional flavor profiles and their genius-level comfort food mash-ups (mac and cheese pizza, anybody?)

Go beyond the sandwich and try this lusciously creamy cheesecake made with your favorite childhood spread.

Break out the special-occasion ingredients this time of year. Comforting macaroni and cheese reaches a new level with a drizzle of sumptuous truffle oil. Try baking individual portions in buttered ...

Build your own press for home cheese-making.

We're in the thick of football season and there's nothing we love more than kicking back with a bowl full of queso and our friends to watch the games. And while the original queso made with only Ro*tel and Velveeta is pretty great on its own, we came up with a couple of twists inspired by some of our favorite game watching treats.

The earthy flavors of mushroom, thyme and fontina make this one of the best omelet combinations we’ve found. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.

A homemade marinade personalizes cured olives, heightening their appeal. Serve as is, or warm them to release their wonderful aromas. The olives are delicious on their own, but they’re also a welcome addition to a cheese platter for meals and parties. Sheep’s and cow’s milk cheeses from Spain, France and Greece make perfect partners; try Manchego, Cantal, Istara or feta.