The Best and Worst Shredded Cheeses at Walmart: A Taste Test Review

When it comes to grocery shopping, finding the best value often leads to unexpected culinary delights—or disappointments. After evaluating Walmart's Great Value ice creams and frozen pizzas, I turned my attention to their shredded cheeses. With over 40 varieties available, I focused on popular blends, classic options like mozzarella and Parmesan, and some plant-based alternatives.

At the bottom of the list was Walmart's dairy-free mozzarella. Upon opening the bag, I was greeted by an overwhelmingly pungent smell that resembled cheese, yet not in a pleasant way. The texture was reminiscent of soft Play-Doh, lacking the desired meltiness. Despite my eagerness to embrace vegan options, this cashew-based mozzarella left me perplexed and deeply unsatisfied.

Following closely behind was a cheddar and mozzarella cashew blend. Its texture was similar to the mozzarella but with a slightly less offensive odor. However, the flavor was bland and the experience was akin to eating a paste-like substance. As someone who enjoys both cheese and cashews, I found this alternative to be a letdown, providing neither the taste nor texture of real cheese.

In the middle of the ranking was Great Value's fiesta blend, a combination of Monterey Jack, cheddar, queso quesadilla, and asadero. While it had a hint of sharpness, it was overall dry and dusty due to the anti-caking agents used. This blend lacked the moisture and richness typically expected from shredded cheese, making it less than ideal for melting purposes.

Moving up the list, I sampled a blend featuring mozzarella, provolone, Parmesan, Romano, fontina, and Asiago. This mix promised an Italian flair but delivered a mild flavor profile that didn’t stand out. It melted adequately, but the low-moisture aspect left it somewhat thick and dry, making it less appealing in terms of texture.

One of the limited edition offerings was the Hickory Smokehouse Blend, combining Gouda and provolone. While I had high hopes for a robust smoky flavor, it was disappointingly subtle. However, it melted well and would be suitable for dishes where a slight smokiness is desired without overpowering the main flavors.

Finally, I couldn't resist trying a straightforward Parmesan option. Parmesan can be tricky, especially when anti-clumping agents are involved, which can affect its melting abilities. Though I had planned to create a rich Alfredo sauce, I opted to evaluate the cheese on its own. It performed decently in terms of melting, although it still lacked the full-bodied flavor I was hoping for.

Source: www.thetakeout.com