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Saving money on cheese. December 1, 2014

Posted by ourfriendben in homesteading, wit and wisdom.
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Silence Dogood here. This morning, I was reading an article from Cook’s Illustrated comparing different brands of artisanal Cheddars. They were trying to see if they could find something that compared to a real English Cheddar, with a bite and a flaky texture, rather than those rubbery blocks of plastic-wrapped Cheddar we’re used to picking up in the dairy aisle. A Cheddar, in other words, that you could eat with crackers, fruit, crudites, or even ploughman’s lunch.

The problem with many of these artisanal Cheddars is that they can cost up to $25 a pound (not including shipping) and are often only available regionally, and not in groceries even where they are regional. (The one exception seemed to be a Cabot super-sharp white Cheddar, which the Cook’s Illustrated staff thought was the best grocery-store Cheddar.) The cheeses have another problem as far as I’m concerned: Many are aged in lard-soaked cloth, a definite no if you’re vegetarian like me.

So what do you do if you’re not up for shelling out $25 for a block of Cheddar and still want a flaky eating Cheddar that tastes great out of hand? I say, buy Asiago instead. Nothing beats an aged Asiago cut straight from the wheel at the cheese stand, but a mellow Asiago from the grocery (I believe the Cook’s Illustrated folks voted for Bel Gioioso the last time they compared grocery-store Asiagos, but please don’t quote me on that) will beat any grocery Cheddar hands down. Its delicious sharp but nutty flavor and flaky (but never crumbly) texture makes it a perfect accompaniment for dried and fresh fruit and nuts. Yum!

My fallbacks here are Black Diamond Cheddar (on the pricey side) and Cracker Barrel Reserve (in the black wrapper), which has great Cheddar flavor but that inescapable rubbery texture. When I was a child, before Kraft bought the Cracker Barrel cheese brand, my grandfather loved to buy his favorite, that day’s equivalent to Cracker Barrel Reserve. It was called Coon Cheese and featured a raccoon on the package, and we would eat it with apples. Ah, the good life! There was an even sharper Cracker Barrel cheese called Rat Trap, which was sold on the store shelves along with all the other Cheddars. My grandfather loved that, too (and it was quite good), but when Kraft bought the brand Rat Trap vanished. I guess their marketing department didn’t approve!

I’ve found that it’s easy enough to save money on Swiss cheese as well. Our favorite Swiss is Jarlsberg, with its smooth texture and rich, nutty flavor. It’s so delicious sliced and served on flatbread crackers with grapes, hazelnuts or almonds, and dried fruit like apricots and cranberries. (I prefer Swiss on crackers, unlike Cheddar, which I enjoy eating out of hand. Maybe it’s because those flatbread crackers, like Rye Crisps, add a satisfying crunch to complement the creaminess of the cheese.) But nobody ever said Jarlsberg was cheap! A chunk of it can eat a chunk out of your grocery budget.

What to do now? Easy. This time, Kraft has come through. I don’t know if it’s because the creamy texture of Swiss neutralizes the plastic packaging, but I’ve found that a block of Cracker Barrel Baby Swiss makes a perfectly good eating Swiss, and you can often find it on sale. You’re not going to end end up eating Jarlsberg, but you will be eating a nice table Swiss to enjoy with crackers, fresh and dried fruit, and nuts. You’ll enhance the experience if you add a little salt—but just a little sprinkle—over the cheese. And you will be saving lots of money while still enjoying Swiss cheese rather than something that tastes like stretchy plastic.

If you have other tips for saving money on cheese—but please, no tips about freezing cheese—please let us know!

‘Til next time,




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