Lyre-shaped blades sweep through just-cultured milk that’s been coagulated with rennet to the consistency of pudding. The ...

When making a cheesy sauce with milk, there are a lot of ways things can go really wrong. These are some classic mistakes to avoid in the process.

There’s something about lobster mac and cheese that just feels like the ultimate comfort indulgence. This recipe takes the ...

The cellars here house 7,000 wheels of cheese. Gruyère is aged here for five months, at which point it is ready to eat. Gruyere is the main ingredient of fondue moitié-moitié, also called ...

If you could only make one dish, it arguably should be this amazingly gooey croque monsieur (that's a toasted ham and cheese sandwich). This easy white sauce will elevate the ham and cheese ...

A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes.

Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme ...