I ranked every cheese I could find at Trader Joe's. Out of the 17 I tried, I'd buy 13 again. (2024)

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Trader Joe's white Stilton cheese with apricots was my least-favorite option.

Trader Joe's white Stilton cheese with apricots primarily tasted like the fruit, so it was cloyingly sweet.

I'd only pair the sweet cheese with a breakfast pastry. Still, I'd prefer to use jam or butter instead.

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The Comté cheese was too earthy for me.

I didn't like the Comté cheese because I thought it had a deep, unpleasant earthiness.

This option could be a conversation starter on a cheese board, but I'd pair it with fig jam to take the edge off the strong flavor.

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The Cotswold double-Gloucester cheese with onions and chives reminded me of a baked potato.

The Cotswold double-Gloucester cheese had a smooth, almost Velveeta-like texture. The assertive cheese's onion and chive flavors, which reminded me of a loaded baked potato, grew on me after a few bites.

I'd add this cheese to a steaming hot baked potato, with or without sour cream.

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The New Zealand sharp cheddar cheese had a unique aftertaste.

Trader Joe's New Zealand sharp cheddar cheese had a subtle, Swiss-like aftertaste that I didn't love.

However, I liked it better when I tried it alongside pepperoni.

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The fontina semisoft cheese wasn't memorable.

The fontina was soft, mild, and one of the most forgettable cheeses I tried. Its subtle flavor, milky texture, and red-wax coating reminded me of the Babybel cheeses I pack in my kids' lunches.

I used it to make a particularly creamy mac and cheese, which my family enjoyed.

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Trader Joe's Manchego cheese was fine.

The Manchego had a mild, buttery flavor with a hint of sweetness. I'd describe it as a refined Monterey Jack.

It didn't wow me, but it would probably be good on a burger.

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The cheddar cheese with scotch-bonnet chile and red peppers had a nice kick to it.

The cheddar cheese with scotch-bonnet chile and red peppers was one of the strongest options I tried. It was very sweet, fairly spicy, and soft, like a classic pimento cheese.

I could see it serving as a great starter for a spicy cheese dip.

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The creamy Danish Havarti cheese would be great on sandwiches.

The Havarti had a creamy texture and mild flavor that could work in plenty of dishes.

It would probably be great on sandwiches, especially because Havarti tends to melt well.

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Trader Joe's goat-milk cheddar-style cheese was tangy.

Trader Joe's goat-milk cheddar-style cheese was a great option. It had a sharp, familiar cheddar flavor and a tanginess from the goat milk.

It was surprisingly creamy for a firm cheese. I'd use it on a roasted-turkey sandwich with cranberry mayo.

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Trader Joe's Camembert was a smooth, subtle cheese.

Trader Joe's Camembert was silky and mildly earthy. It would be a great mild option on a cheese plate alongside bold flavors like salami or chorizo.

I might also spread some on a fresh baguette.

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The Unexpected cheddar was one of the best cheeses I tried.

I didn't expect Trader Joe's Unexpected Cheddar to be the best cheddar I tried, but its dry, pleasantly grainy texture and sharp, tangy flavor were addictive.

Next time I make chili, I'll be grating this on top.

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The Chiave d' Oro raw-milk hard cheese was nutty and mild.

Trader Joe's Chiave d' Oro, which translates from Italian to "golden key," was a hard cheese that was surprisingly creamy in texture. It had a mild, nutty flavor and bitter rind.

I'd pair it with honey on a charcuterie board or add it to a salad with a sweet vinaigrette.

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Trader Joe's goat's-milk Gouda-style cheese was milder than I expected.

I love Gouda-style goat cheese, so I was excited to try this option from Trader Joe's.

I was initially disappointed that the goat's-milk Gouda-style cheese tasted milder than expected. Still, it had a subtle earthy flavor and a delicious creamy texture on a cracker. It was especially tasty when paired with a slice of spicy soppressata.

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My kids were fans of the Iberico cheese.

This 4-month-old Spanish cheese made with cow, goat, and sheep's milk was hard and sharp, like a buttery Parmesan.

I could see it pairing well with red wine or fruit, like sliced pears. My Parmesan-loving kids liked this cheese the best.

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Trader Joe's raw-milk cave-aged Le Gruyère was delicious.

The cave-aged Le Gruyère was especially tasty because of its hearty spiciness, earthiness, and delicately granular texture.

It was a powerful cheese that I'd imagine pairing well with whiskey. To serve, it doesn't need much more than a simple cracker.

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Trader Joe's bucheron was more flavorful than I expected it to be.

Though Trader Joe's bucheron was the last cheese I tried, it was the option I ate the most of. The soft-ripened goat's-milk cheese had an intense flavor that came on slowly.

It had a soft, creamy texture and pleasant tanginess. It would likely make a tasty, indulgent addition to a salad.

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The creamy Toscano cheese soaked in syrah was my winner.

The creamy Toscano soaked in syrah was the clear-cut favorite for me and my wife. It was creamy and granular, sharp and sweet, with only a breath of wine flavor.

This cheese paired nicely with a sweet cracker — I'd recommend the Carr's whole-wheat variety or anything with dried fruit.