The Best Cheddar Cheese: A Taste Test Of Supermarket Brands

You'll be surprised which brand of supermarket cheddar consistently ranked at the bottom of our test.
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If you eat a lot of cheese (and we eat a lot of cheese), spending $30 per pound of cheddar isn't always an option. The key is to save expensive cheeses for special occasions -- fondue night or cheese plates, for example -- but opt for the supermarket brands when it's time for a no-fuss grilled cheese (though, truth be told, sometimes we do like to make fancy grilled cheese).

So which brand of supermarket cheddar should you reach for when you want something affordable? We hit the supermarkets and rounded up a collection of the most widely available cheeses on the East Coast (though you'll find many of these nation-wide, as well). Then we conducted a blind taste test of 11 cheeses, judging primarily based on flavor, sharpness and texture.

So what's the lesson we learned from this? Sadly, one very popular brand ended up at the bottom of the barrel, with all three of that brand's varieties ranking at the tail end of our list. On the brighter side, another brand came out as a clear and dominant winner. Check out the results in the slideshow below to find out who we're talking about.

As always, this taste test is in no way sponsored or influenced by the brands included.

This story appears in Issue 41 of our weekly iPad magazine, Huffington, in the iTunes App store, available Friday, March 22.

Supermarket Cheddar Cheese Taste Test, 2013
#1: Cabot, Vermont Sharp(01 of11)
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Comments: "Crumbly and almost curd-like in texture." "Good, solid. I would munch on this hardcore." "Good crumbly, dry texture." "Almost chalky." "YES. This is the amount of crumble I want from cheddar." (credit:Damon Dahlen/The Huffington Post)
Tied for #2: Cabot, Extra Sharp White(02 of11)
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Comments: "SO sharp, and very crumbly. I could eat this all by itself." "Sharp, salty and rich." "YUM. Creamy, tangy. Happy to eat a lot of this." (credit:Damon Dahlen/The Huffington Post)
Tied for #2: Cabot, Extra Sharp Orange(03 of11)
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Comments: "Love the texture, there's a bit of a crystalized crunch going on." "Nice bright and clear flavor." "This is too sweet, so it doesn't totally scan as cheddar to me." (credit:Damon Dahlen/The Huffington Post)
#4: Black Diamond, Aged 2 Years(04 of11)
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Comments: "Crumbly but too mild for a cheese that's supposed to be sharp." "This would be good for mac and cheese." "Crumbly, with a nice bite." "Too salty and not sharp enough." (credit:Damon Dahlen/The Huffington Post)
#5: Cabot, New York Extra Sharp(05 of11)
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Comments: "Love this, it's sharp and crumbly but firm." "This grows on you, I'm into it." "Nice tanginess but flabby texture." "Good but unremarkable." (credit:Damon Dahlen/The Huffington Post)
Tied for #6: Tillamook, Extra Sharp(06 of11)
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Comments: "Complex and chewy." "A good 'starter' cheddar for beginners." "Very sharp, almost sour." "Good, but not the best. A bit bland and gummy." (credit:Damon Dahlen/The Huffington Post)
Tied for #6: McAdam, Sharp(07 of11)
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Comments: "Tastes a little bitter." "Ickily mouth-coating." "I am totally absent of feeling for this cheese." (credit:Damon Dahlen/The Huffington Post)
#8: Heluva Good, Extra Sharp(08 of11)
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Comments: "Very mild." "Needs more sharpness but it isn't bad." "Tastes almost exactly like Baby-Bell." "This is the creamiest of the bunch." "I don't hate it, but I certainly don't love it." (credit:Damon Dahlen/The Huffington Post)
#9: Cracker Barrel, Sharp(09 of11)
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Comments: "I like the creamy mouthfeel but it tastes like Velveeta." "Seems like a good melter, but it's not sharp enough." "Tastes fake, like American cheese." "Tastes like American cheese." "Tastes too processed, almost like Velveeta." (credit:Damon Dahlen/The Huffington Post)
#10: Cracker Barrel, Extra Sharp White(10 of11)
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Comments: "The texture is too gummy but the flavor is decently sharp." "Boring." "Way too mealy -- how did they manage that?" "Rubbery, with not much flavor." "The texture is weird, but I love the sharpness." (credit:Damon Dahlen/The Huffington Post)
#11: Cracker Barrel, Sharp White(11 of11)
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Comments: "There's something weird about this that I can't explain and do NOT like." "Tastes like nothing." "Too creamy, sort of like eating butter." "Bland and waxy." "There's something about this that I don't like. Too lactic?" (credit:Damon Dahlen/The Huffington Post)

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