I really like the Merlot one they have. And I have tried another one I forgot. I would gladly try the others they have. Can you pass the box to me?
whocares_blah on
Man, do the herbs de provance or the tomato basil
These all suck…
votyasch on
I’ve only tried the Merlot one of that grouping and liked it on its own, but I feel like these are cheeses that work better when you turn them into stuff like sauces. There’s a whiskey one that’s pretty awesome grated into potatoes or pasta.
CheesinSoHard on
Sartori cheeses are not always going to be to everyone’s tastes, but that doesn’t mean they’re bad. Theyve won a silly amount of awards for them, particularly their many variants of the bellevitano. I’ve always felt they fit better on a cheese board in tiny slices and not used as an ingredient to cook with.
Were you just taking chomps straight up, what displeased you?
SquishyButStrong on
The olive oil one was not to my taste, agree.
The merlot and espresso ones usually get a fine reception. Haven’t done the parmesan.
I don’t like buying this brand if I can help it. It’s fine, but never knocks my socks off.Â
Dinker54 on
Their MontAmore’ is a really good one, usually with a decent cheddar flavor crystal crunch.
Fuzzy_Welcome8348 on
I gotta b honest, espresso cheese doesn’t sound too appealing…
Liam_021996 on
I’ve had the espresso one and the herb one. I found them okay, nothing special about them in my opinion. Felt like it was trying to be both a Parmesan and a cheddar but found some weird middle ground. I was surprised to see that they’ve won awards as they aren’t all that but they’re not bad
sweetpeapickle on
Maybe explain a bit more….we’ve had all but the espresso, and they were delicious.
9 Comments
I really like the Merlot one they have. And I have tried another one I forgot. I would gladly try the others they have. Can you pass the box to me?
Man, do the herbs de provance or the tomato basil
These all suck…
I’ve only tried the Merlot one of that grouping and liked it on its own, but I feel like these are cheeses that work better when you turn them into stuff like sauces. There’s a whiskey one that’s pretty awesome grated into potatoes or pasta.
Sartori cheeses are not always going to be to everyone’s tastes, but that doesn’t mean they’re bad. Theyve won a silly amount of awards for them, particularly their many variants of the bellevitano. I’ve always felt they fit better on a cheese board in tiny slices and not used as an ingredient to cook with.
Were you just taking chomps straight up, what displeased you?
The olive oil one was not to my taste, agree.
The merlot and espresso ones usually get a fine reception. Haven’t done the parmesan.
I don’t like buying this brand if I can help it. It’s fine, but never knocks my socks off.Â
Their MontAmore’ is a really good one, usually with a decent cheddar flavor crystal crunch.
I gotta b honest, espresso cheese doesn’t sound too appealing…
I’ve had the espresso one and the herb one. I found them okay, nothing special about them in my opinion. Felt like it was trying to be both a Parmesan and a cheddar but found some weird middle ground. I was surprised to see that they’ve won awards as they aren’t all that but they’re not bad
Maybe explain a bit more….we’ve had all but the espresso, and they were delicious.