A shopper bought 17 different cheeses from Trader Joe’s in New York City and tasted them all, ranking every option from worst to best. White Stilton with apricots came last, while creamy Toscano soaked in syrah and Unexpected Cheddar topped the list.
At a Trader Joe’s shelf packed with cheeses that all look ready for a cheese board. one shopper set out to make the choice simpler the only way they knew: by buying 17 varieties in New York City and tasting each one.. The results run the gamut from fruit-forward sweetness and earthy sharpness to cheeses that only really clicked after a few bites.
The least-liked pick was Trader Joe’s white Stilton cheese with apricots.. The cheese. the shopper said. “primarily tasted like the fruit” and came across as “cloyingly sweet. ” making it feel more suited to breakfast—something to pair with a breakfast pastry—rather than the kind of cheese that holds its own on its own.
Next on the bottom end was Comté, which the shopper didn’t like because it carried “a deep, unpleasant earthiness.” Even so, they said the option could work as “a conversation starter on a cheese board,” as long as it’s paired with fig jam to take the edge off the stronger flavor.
Several other cheeses landed in the middle, where the story turns from disappointment into experimentation.. The Cotswold double Gloucester cheese with onions and chives. for example. started as a comparison—“reminded me of a baked potato”—and then improved with repetition.. The shopper described the texture as “smooth. almost Velveeta-like. ” and said the onion-and-chive flavors “grew on me after a few bites. ” adding that it would be good on a steaming baked potato. with or without sour cream.
Not all cheeses were built for instant impact.. The fontina semisoft cheese was “soft. mild. and one of the most forgettable” options. with a subtle profile and a red-wax coating that evoked “the Babybel cheeses” packed in kids’ lunches.. Still. it found a place in the kitchen: the shopper said it worked for “a particularly creamy mac and cheese. ” which their family enjoyed.
Other varieties were judged more by what they do with food than what they do alone.. The New Zealand sharp cheddar had “a unique aftertaste. ” with a “subtle. Swiss-like aftertaste” that the shopper didn’t love on its own. though they liked it more when paired with pepperoni.. Manchego came out “just OK. ” described as having “a mild. buttery flavor with a hint of sweetness. ” and likened to “a refined Monterey Jack.” The cheddar cheese with Scotch-bonnet chile and red peppers earned a different kind of praise: “one of the strongest options. ” very sweet. fairly spicy. and soft “like a classic pimento cheese. ” suited to a spicy cheese dip.
Cheeses built for melting and sandwiching also showed up.. The creamy Danish Havarti was described as mild and easy to use—“great on sandwiches”—with the practical note that Havarti tends to melt well.. The goat-milk cheddar-style cheese was tangy but still familiar. with “a sharp. familiar cheddar flavor” and “surprisingly creamy” texture for a firm cheese. which the shopper planned to use on a roasted-turkey sandwich with cranberry mayo.. Camembert. meanwhile. was rated as smooth and subtle. a mild pick for a cheese plate alongside bolder items like salami or chorizo. or for spreading on a fresh baguette.
The ranking then shifts decisively toward standouts. The Unexpected cheddar—unexpectedly, as the shopper put it—ended up as “one of the best options.” They credited its “dry, pleasantly grainy texture” and sharp, tangy flavor, adding that next time they make chili, they’ll be grating it on top.
From there, the shopper praised more textured and character-driven cheeses.. Chiave d’Oro raw-milk hard cheese was described as hard but “surprisingly creamy” in texture. with “a mild. nutty flavor and bitter rind. ” and suggested pairings like honey on a charcuterie board or a salad with sweet vinaigrette.. The goat’s milk Gouda-style cheese was milder than expected. but still valued for “a subtle earthy flavor” and “a delicious creamy texture” on a cracker. especially with spicy soppressata.
A four-month-old Iberico cheese made with cow’s. goat’s. and sheep’s milk landed with strong approval from the shopper and their kids.. They called it hard and sharp “like a buttery Parmesan. ” and said it paired with red wine or fruit such as sliced pears. adding that their “Parmesan-loving kids” liked it best.
The raw-milk cave-aged Le Gruyère was described as “delicious,” powered by “hearty spiciness, earthiness, and delicately granular texture,” a “powerful cheese” that could pair well with whiskey and didn’t need much beyond a simple cracker.
Bûcheron closed out the tasting in a way that surprised the shopper with both flavor and how much they kept eating.. It was the last cheese tried. but it was also the one they “ate the most of. ” described as a soft-ripened goat’s milk cheese with “an intense flavor that came on slowly. ” plus “soft. creamy texture” and “pleasant tanginess. ” likely to be a “tasty. indulgent addition to a salad.”
The top spot went to the creamy Toscano cheese soaked in syrah. described as the “clear-cut favorite” for both the shopper and their wife.. They called it creamy and granular. “sharp and sweet. ” with only “a breath of wine flavor. ” and said it paired well with a sweet cracker—recommending “the Carr’s whole-wheat variety or anything with dried fruit.”
A consistent pattern runs through the tasting notes: cheeses that were described as too fruit-forward. too earthy. or too mild were pushed toward specific pairings or dismissed. while options that combined sharpness and texture—like the dry-grainy Unexpected cheddar and the creamy. granular Toscano soaked in syrah—were repeatedly framed as the ones the shopper kept reaching for.
The shopper’s guide was originally published in April 2024 and most recently updated on May 18, 2026. Product availability may vary by location and time of year.
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