I tried and ranked every cheese I could find at Trader Joe’s. I’d buy almost all of them again.

As its name suggests, Trader Joe’s white Stilton cheese with apricots primarily tasted like the fruit. So, it was cloyingly sweet.

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

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

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

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.

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.

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.

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

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.

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.

The Danish 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.

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

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

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.

I didn’t expect (no pun intended) Trader Joe’s Unexpected Cheddar to be the best cheddar I tried, but its dry, pleasantly grainy texture and sharp, tangy flavor were great.

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

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.

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

I was initially disappointed that this 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.

This four-month-old Spanish cheese made with cow’s, goat’s, 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.

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.

Though Trader Joe’s bûcheron was the last cheese I tried, it was the one 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.

The creamy Toscano soaked in syrah was the clear-cut favorite for both 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.

This story was originally published in April 2024 and most recently updated on May 18, 2026.