Cheese Experts Warn Against These Supermarket Buys

When selecting cheese from the supermarket, consumers may want to reconsider pre-grated varieties, individually wrapped slices, and reduced-fat options, according to insights from cheese experts. These products, while convenient, can compromise on taste and texture due to processing and added ingredients.

Leeds-based cheesemonger Stephen Fleming highlighted pre-grated cheese as a primary item to avoid. He explained that grating the cheese yourself is preferable because pre-grated products have a larger surface area, leading to quicker loss of freshness. Additionally, these products often contain anti-caking agents like potato starch, which can affect how the cheese melts.

Louise Allen, a cheese expert, echoed concerns about individually wrapped processed cheese slices. While acknowledging their convenience for quick meals, she noted that they often lack the depth of flavor and character found in traditional cheddar blocks.

Reduced-fat cheeses are also on the experts' list of items to approach with caution. Fleming stated that fat is integral to the texture and flavor of cheese, and reduced-fat versions are generally less satisfying. He suggests opting for smaller portions of full-fat cheese rather than switching to a reduced-fat alternative.

Even within popular varieties like cheddar, experts recommend exploring more mature options. Allen pointed out that cheese develops complex flavors through maturation, resulting in deeper, nuttier, and savory notes, sometimes with crystalline textures. A well-matured cheddar, she advises, can elevate dishes like sandwiches or cheeseboards.

Cheap cheese selection boxes, particularly those priced under $20, also warrant caution. Summer, who owns a cheese and wine business, expressed concern that the low price point may indicate a compromise in quality, maturity, and complexity of flavor.

Experts recommend several indicators of quality when purchasing cheese. A simple ingredients list, typically containing milk, starter cultures, rennet, and salt for traditional cheeses, is a good starting point. Evaluating the texture and aroma can also provide clues; a mature cheddar might be crumbly with a rich scent, while a properly ripened brie should have a creamy interior. Understanding what is normal for a specific cheese variety is key.

Provenance and maturation are also significant factors. Asking about a cheese's origin, milk source, cheesemaking techniques, and aging process can reveal much about its character. Consumers are encouraged to look for named producers and, where applicable, designations like AOC (Appellation d'Origine Contrôlée), which signify production in specific regions according to established standards.

Ultimately, curiosity and willingness to experiment are valuable. Experts advise reading labels, asking questions at cheese counters, and sampling different varieties. Trying a cheese before purchasing can help ensure a satisfying selection that aligns with personal preferences and quality expectations.