Cheddar cheese taste test

Good Housekeeping.com

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365 Shredded Mild Cheddar Cheese

Photo courtesy of Whole Foods/365

It melts faster and more evenly than sliced Cheddar (e.g., in grilled-cheese sandwiches), and it's a cinch to roll into tacos, sprinkle on salads, or use in a hundred other ways (no grater or cleanup required). Say "cheese" to these picture-perfect winners.

365 Shredded Mild Cheddar Cheese

Tasters' and Editors' Pick (Mild):

Most tasters chose 365 Mild Cheddar Cheese as their favorite mild variety, praising its "creamy" texture. Volunteers also complimented the "bold" and "milky" flavor, noting it was "tangy, but in a good way."

Some remarked, however, that the cheese had a "chalky" and "rubbery" texture.




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Crystal Farms Extra Sharp Cheese

Photo courtesy of Crystal Farms

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Crystal Farms Extra Sharp Cheese



Tasters’ and Editors’ Pick (Sharp):

A taster favorite, Crystal Farms Extra Sharp cheese pleased with its salty and "bold" flavor with an average, run-of-the-mill texture.

When melted, this cheese was less greasy and browned beautifully, earning bonus points.








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Kraft Natural Shredded Sharp Cheddar Cheese

Photo courtesy of Kraft

Kraft Natural Shredded Sharp Cheddar Cheese

Kraft Natural Shredded Sharp Cheddar cheese received high marks from volunteers on its "bold" and "tangy" taste.

One reviewer even wrote the flavor "burst" in the mouth. Most tasters liked the "creamy" texture of the cheese, although a few described it as "powdery."




(See also: Supermarket Standoff: Dill Pickles)







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Sargento Mild Cheddar Cheese

Photo courtesy of Sargento

Sargento Mild Cheddar Cheese

Reviewers were divided over Sargento Mild Cheddar cheese’s taste and texture.

Some tasters praised the thinness of the shreds, describing them as "moist" despite their slenderness.

Others, however, found the cheese "chalky." Regarding taste, some volunteers appreciated the saltiness of the cheese, but several wrote it was "sour" and "artificial yet bland."










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Sargento Sharp Cheese

Photo courtesy of Sargento

Sargento Sharp Cheese

Sargento Sharp cheese received compliments for its "creamy" and "moist" texture, although a few tasters said the cheese was "chalky."

The taste, on the other hand, divided volunteers. Some relished the "tangy," "sour" and salty flavor, others thought the cheese needed flavor. A few reviewers also described the taste as "artificial."











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Sargento Extra-Sharp Chef Style Cheese

Photo courtesy of Sargento

Sargento Extra-Sharp Chef Style Cheese

About half of the tasters enjoyed the flavor of Sargento Extra-Sharp Chef Style cheese, calling it "rich," while others found that the cheese lacked flavor.

The volunteers also wrote the cheese was "dry" and "crumbly."













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Organic Valley Mild Shredded Cheddar Cheese

Photo courtesy of Organic Valley

Organic Valley Mild Shredded Cheddar Cheese

Some volunteers enjoyed the "buttery" taste of Organic Valley Mild Shredded Cheddar cheese and compared the delicate taste and texture to mozzarella.

Many reviewers, however, called the cheese "bland" and disliked its dry and "spongy" texture.












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Crystal Farms Cheddar

Photo courtesy of Sargento

Sargento Extra-Sharp Chef Style Cheese

About half of the tasters enjoyed the flavor of Sargento Extra-Sharp Chef Style cheese, calling it "rich," while others found that the cheese lacked flavor.

The volunteers also wrote the cheese was "dry" and "crumbly."













View gallery

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Kraft Natural Shredded Mild Cheddar Cheese

Photo courtesy of Kraft

Kraft Natural Shredded Mild Cheddar Cheese

Although some reviewers wrote that Kraft Natural Shredded Mild Cheddar cheese had a sweet taste and a "bolder" flavor than other cheeses, most volunteers were disappointed with the "artificial" flavor, which some said reminded them of plastic.

Most tasters also wrote that this cheese had a "powdery" texture.











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Crystal Farms Wisconsin Sharp Cheese

Photo courtesy of Crystal Farms

Crystal Farms Wisconsin Sharp Cheese

Most tasters agreed Crystal Farms Wisconsin Sharp cheese needed more flavor, noting it was "too bland" for a sharp cheese.

The "stringy" and dry texture of the cheese was also off-putting to some volunteers.















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