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Location: Born in L.A. - NYC is Second Home - Rustbelt is Home Base
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All these 8 oz $2 and $3 cheeses at Walmart, Krogers, etc taste like congealed, tasteless fat pretty much. (especially the muenster, colby mix and mozzarella) A few years ago they at least had a little flavor.
I'm not comparing them to European cheeses, I'm comparing them to the poor quality US commercial cheese they used to make. I feel US commercial box store cheese doesn't seem to be worth eating anymore unless your starving and need some fat calories.
All these 8 oz $2 and $3 cheeses at Walmart, Krogers, etc taste like congealed, tasteless fat pretty much. (especially the muenster, colby mix and mozzarella) A few years ago they at least had a little flavor.
I'm not comparing them to European cheeses, I'm comparing them to the poor quality US commercial cheese they used to make. I feel US commercial box store cheese doesn't seem to be worth eating anymore unless your starving and need some fat calories.
What do you think?
The cheeses you list aren't known for flavor. All three are pretty mild. Most are sold without ageing. There are some very good cheeses available at grocery stores, such as aged Cheddar, or Parmesan. Normally you have to go to the deli section to find them. But all of the cheese found in the cold cuts sections are normally low quality, non-aged, used for sandwiches, taco's, etc. Nothing that you would traditionally use an expensive cheese for.
All these 8 oz $2 and $3 cheeses at Walmart, Krogers, etc taste like congealed, tasteless fat pretty much. (especially the muenster, colby mix and mozzarella) A few years ago they at least had a little flavor.
I'm not comparing them to European cheeses, I'm comparing them to the poor quality US commercial cheese they used to make. I feel US commercial box store cheese doesn't seem to be worth eating anymore unless your starving and need some fat calories.
At max, $6/lb for cheese isn't going to get you much. That's almost always going to be an unaged cheese made with the cheapest milk/cream available in enormous batches for consistency of texture, and if you're buying pre-grated or pre-sliced, that's going to further erode whatever flavor there might be in that cheese.
A cheese that is aged will cost more per pound because the producer has to pay the costs of aging -- climate controls, storage space, reduction in the volume of the cheese itself due to moisture loss, delay in getting goods to market while it ages, etc. -- but you get flavor back in return for the price you pay. I've gotten so I don't like a young parmesan because it hasn't developed the flavor and texture qualities I like. So I'm paying $15-$18/lb (but I only buy a small wedge at a time for ~$6) for real D.O.P. parmiagana reggiano because I can get far more flavor, aroma and enjoyment out of a couple of freshly grated tablespoons of that, than I can get from a half cup or more of the 6 month old Stella or Kraft parms
I generally find that the Wisconsin cheeses sold in the larger supermarkets is pretty good, especially the sharp and extra sharp cheddars. Walmart cheese is much like their meat and seafood - lowest quality that they can find.
However, most of the supermarket cheeses produced in California taste pretty much like the commodity cheese that they used to hand out back in the 70s and 80s - really bland with little taste.
I generally find that the Wisconsin cheeses sold in the larger supermarkets is pretty good, especially the sharp and extra sharp cheddars. Walmart cheese is much like their meat and seafood - lowest quality that they can find.
However, most of the supermarket cheeses produced in California taste pretty much like the commodity cheese that they used to hand out back in the 70s and 80s - really bland with little taste.
Supermarket cheese? Perhaps. But California makes some slamming artisan cheeses, and I'll pay a pretty penny when I can get my hands on them.
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