• The Tragic Way Monterey Jack Cheese Got Its Name

    In Homer’s Odyssey, the Cyclops made goat cheese for his guests and the Romans used it as currency (the Italians still do). Today, though, many of the cheeses we eat date back only a few hundred years, including the born-the-USA “Monterey Jack.” This is story of how this cheese came to be named after the ruthlessly corrupt landowner, David Jack. In 1769, Spanish Franciscan Father Junipero Serra (whose canonization recently became the topic of some controversy) founded the first California Catholic mission in present-day San Diego.

  • Thieves Make Off With $70,000 of Cheese in Planned Heist

    Wisconsin is the nation’s indisputable capital of cheese, making nearly 3 billion pounds of the stuff last year and accounting for more than 25 percent of the nation’s total cheese production. Perhaps unsurprisingly, criminals just can’t resist taking a bite out of such a lucrative market: Dairy-loving thieves in Germantown, Wisc. nabbed a refrigerated tractor-trailer loaded down with $70,000 worth of cheese on Friday, the Milwaukee Wisconsin Journal Sentinel reported. The heist took place at D&G Transportation, a Germantown-based trucking company that handles nationwide freight for the food industry.

  • Käsespätzle from ‘Winter Cabin Cooking’

    This week, we’re spotlighting recipes from Winter Cabin Cooking: Dumplings, Fondue, Strudel, Glühwein, and Other Fireside Feasts by Lizzie Kamenetzky, a British food stylist and writer and a former food editor for the U.K. food magazine, delicious. Try making the recipe at home and let us know what you think! This is an Austrian version of macaroni cheese that translates as ‘little cheese sparrows.’

  • 6 Ways to Transform Your Mac and Cheese

    Baked mac and cheese is pretty much the ultimate comfort food on a frigid day. Whether you spice it up with pimentos, bake it with winter veggies like squash, Swiss chard and peas, top off some pizza with it (really!) or try a vegan version, these warming dishes are sure to hit the spot.

  • 24 Recipes for People Who Are Obsessed With Cheese

    If there ever was a fake food holiday that we are going to happily celebrate, it’s National Cheese Lovers Day. While we hardly need convincing that cheese is delicious and awesome, it’s nice to see our favorite food group get its due. Cheese is such a staple of the American diet — what’s more American than a grilled cheese? Every day is National Cheese Day in our book.

  • Swiss Chard Gratin from ‘Winter Cabin Cooking’

    This week, we’re spotlighting recipes from Winter Cabin Cooking: Dumplings, Fondue, Strudel, Glühwein, and Other Fireside Feasts by Lizzie Kamenetzky, a British food stylist and writer and a former food editor for U.K. food magazine, delicious. Try making the recipe at home and let us know what you think!

  • Super Cheesy Mashed Potato Casserole That’s Actually Good for You

    Comfort food in a big ol’ casserole dish: These cheesy, creamy mashed potatoes are exactly the satisfying dish you want to scoop up when it’s chilly outside. To add extra “buttery” flavor — without a drizzle of real butter — look for Yukon Gold potatoes, which naturally cook up to a creamy texture. Sharp cheddar and lower-fat cream cheese provide savory richness.

  • Despite Tragedy Striking, This Woman’s Following Her Dreams to Make Buffalo Mozzarella

    Yahoo Food is proud to partner with Barnraiser, a crowd-funding site which features entrepreneurs in the farm and food business looking to expand their businesses. Yahoo Food will feature a project each week, as well as the personal stories of these small business owners. Audrey and her late husband Craig dreamt of raising Italian water buffalo and becoming the only Americans currently making authentic, artisan buffalo mozzarella at Ramini Mozzarella in Tomales Bay, in northern California. They love animals and wanted to spend their days with these amazing, exotic creatures.

  • Secret Ingredient Makes This 3-Cheese Macaroni Low-Fat

    This week, we’re spotlighting recipes from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter). Try making the recipe at home and let us know what you think!

  • When Did Americans Become Such Snobs About American Cheese?

    Many chefs speak in hushed tones of American cheese’s essentialness when it comes to topping burgers, there’s undoubtedly been a shift in public perception. So when did we all become such snobs? When did this happen? Turns out the tide’s been turning on American cheese for quite awhile.

  • Got Leftover Ricotta? Make Chai-Spiced Doughnuts

    Sonali Ghosh of Sugar et al. highlights an extraordinarily tasty use for leftover ricotta cheese: doughnuts!

  • The Best Cheese Sandwiches Are Deep-Fried

    One bite of mozzarella in carrozza and you won’t be able to think of anything else except that string of cheese that only gets longer as you pull the sandwich away from your mouth.

  • Cheddar Cheese Risotto from ‘Cooking Like a Master Chef’

    This week, we’re spotlighting recipes from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot (Atria Books). Elliot oversees Graham Elliot Bistro in Chicago and stars on Fox’s popular culinary competition shows, MasterChef and MasterChef Junior. Cheddar Cheese Risotto (Photograph by Anthony Tahlier) By Graham Elliot Cheddar Cheese Risotto Serves 4 to 6 Prep Time: About 35 minutes, plus drying and resting Cooking Time: About 1 hour Aww, Yeah. This is a fun rice dish that was inspired by a road trip through Wisconsin.

  • Here's Why You Love Cheese So Much

    (Photo: Ken McKay/ITV/Rex USA)  Turns out, there is a scientific reason you just can’t get enough fromage in your face, be it in a classic grilled cheese sandwich, laid out atop a decadent cheese plate, or melted on a deliciously ooey, gooey pizza pie.  Cheese is, quite simply, addictive because of the “casein-derived, morphine-like compounds” it contains, reports Thrillist.  Related: 30 Photos Of Unretouched Butts, In Case You Forgot What They Really Look Like Cheese might as well be called “dairy crack,” says Dr. Neal Barnard, founder and president of the Physicians Committee for Responsible Medicine.

  • Let Them Make Cheese: Embargo Spurs Russians to Learn a New Craft

    After an official embargo cut her off from her favorite French camembert and Italian parmesan, Muscovite Tatyana Korshunova took matters into her own hands — she decided to learn how to make cheese herself. “In one hour I was able to make cheese that was fresher and better than the one I would buy before the ban,” Korshunova told AFP as she worked on another batch of home-made mozzarella in the kitchen of her flat. RELATED: Hershey’s Launches New Deluxe Kiss About 14 months ago Russia banned the import of Western food in retaliation for sanctions over Moscow’s meddling in Ukraine.

  • 8 Foods To Eat For A Whiter Smile

    Photo Credit: iStock By Jarone Ashkenazi The universal icon of happiness :-) was created by Harvey Ball, a commercial artist from Worcester, Massachusetts in 1963. The symbol soon became so popular that Ball became concerned about the over-commercialization of his symbol and feared that it had lost its original meaning and intent. According to Dr. Jonathan Levine, DMD and the Edison award winning-product inventor behind GLO Science, “maintaining great oral health is about more than just brushing and flossing daily; it is also important to incorporate a healthy diet as well.”

  • Cheesy Comfort Foods You Can Enjoy Guilt-Free

    Here are some of our favorite healthy recipes to help satisfy your cheesy cravings. Try using white whole-wheat flour, which will provide great texture and even better nutrition.

  • Classic Pimiento Cheese from ‘Nashville Eats’

    This week, we’re spotlighting recipes from Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City by Jennifer Justus (Stewart, Tabori & Chang), a book that proves Nashville’s food scene is as lively as its music scene. Try making the recipes at home and let us know what you think! Classic Pimiento Cheese. (Photo: Andrea Behrends) By Jennifer Justus Classic Pimiento Cheese Makes about 1 ½ cups  Southerners might not have invented pimiento cheese, but we’ve sure done our best to claim it.

  • Is Expensive Cheddar Cheese Worth the Price Tag?

    Parmesan may be a real heartbreaker in the grocery store, and unfortunately there really aren’t substitutes that are fit to shine its shoes.

  • Truffle Whole-Grain Mac & Cheese from Kelis’ ‘My Life on a Plate’

    Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is My Life on a Plate: Recipes From Around the World by Kelis. Read more about Yahoo Food’s Cookbook of the Week here. Photograph by David Lotus Truffle Whole-Grain Mac & Cheese Serves 10 When I was pregnant, I started trying to be more conscious about what I was putting into my body.