Cheese experts reveal the varieties they would NEVER buy from the supermarket - including mild cheddar

Whether it's grated Parmesan to sprinkle over pasta or cheddar slices for sandwiches, cheese is undoubtedly one of the staples of the supermarket shop.

However, not all blocks are created equally, and buying cheese that's overly processed can hugely affect the taste and texture.

There's no reason to rule out supermarket cheeses entirely, instead it's about knowing what to look out for and, perhaps more importantly, what to avoid.

Leeds-based cheesemonger Stephen Fleming told the Daily Mail: 'The cheese doesn’t suddenly become less good because it’s on a supermarket shelf.

'If a supermarket is supporting good producers and introducing thousands of people to better cheese, that’s something I’d applaud rather than criticise.'

So, from pre-packaged products to 'healthier' alternatives, here are the supermarket cheeses these experts would never buy and what you should look for instead.

Individually wrapped processed cheese slices can lack depth of flavour.

1. Pre-grated cheese

Buying pre-grated cheese can help to cut down prep time in the kitchen, but for cheesemonger Stephen Fleming it's the number one cheese he avoids from the supermarket.

He said: 'You’re paying someone else to grate it, it has much more surface area exposed so it loses freshness more quickly, and many grated cheeses contain potato starch or another anti-caking ingredient to stop the pieces sticking together.'

His advice isn't rocket science: 'Buy a decent block and grate it yourself.'

Those added ingredients can affect how the cheese melts so, to be safe, its best to grate it yourself. 

2. Individually wrapped processed cheese slices

It likely comes as no surprise that cheese expert Louise Allen won't be purchasing individually wrapped cheese slices.

She said: 'While convenient for burgers and sandwiches, they're often very different from a traditional block of Cheddar and may not have the depth of flavour and character of a good, mature Cheddar.'

3. Reduced-fat cheese

'Fat is a big part of the texture and flavour of cheese and I generally find reduced-fat versions far less satisfying.'

For cheesemonger Mr Fleming, if he's eating cheese it needs to be the real thing. He recommends eating less of the 'real thing' instead of swapping to a 'reduced-fat' version (though that's likely easier said than done).

4. Very mild cheddar

Not everyone's a fan of a strong or stinky cheese. But even speciality cheese expert Ms Allen encourages people to explore more mature varieties of cheese, especially if you're looking for a stellar cheese sandwich or cheeseboard.

She explained: 'Cheese develops much of its flavour through maturation, becoming deeper, nuttier and more savoury, with some traditionally made varieties developing those lovely crunchy crystals.'

'If you're looking for a cheese that's the star of a sandwich or cheeseboard, a well-matured Cheddar is worth exploring.'

5. Cheap cheese selection boxes

Cheese and wine business owner Summer said: 'I would be cautious of very cheap cheese selection boxes, particularly those under £20. 

'When you're getting several different cheeses for such a low price, it's worth questioning how much you're getting in terms of quality. They might look like good value, but often the flavour, maturity and complexity just aren't there.'

What does a cheese specialist look out for when purchasing cheese? 

Ingredients

Allen said: ‘One of the simplest ways to understand what you’re buying is to turn the packet over. Many traditional cheeses are made using just a handful of ingredients: milk, starter cultures, rennet and salt.'

So, while a longer ingredients list doesn't necessarily mean your cheese is 'poor quality', if buying a traditional cheese is a priority then a shorter and simpler ingredients list is the way to go.

Texture and aroma

'Cheese gives you plenty of clues about its quality before you've even tasted it. A mature Cheddar might have a slightly crumbly texture and rich, savoury aroma, whereas a properly ripened Brie should develop a soft, creamy interior.'

'The trick is understanding what's normal for the variety. If something smells unexpectedly unpleasant, shows signs of spoilage or hasn't been stored correctly, don't take the risk.'

Maturation and provenance

'If you're stopping at a cheese counter, ask about where a cheese comes from and how it's made as this can tell you an enormous amount about its flavour.'

'The milk, local environment, cheesemaking techniques and ageing process all help give a cheese its individual character. British cheesemakers produce some exceptional varieties from rich, traditional farmhouse Cheddars to soft, bloomy-rind cheeses that rival some of the best-known French varieties.'

Taste

'My biggest recommendation is to be curious. Read the label, ask questions and experiment with different styles.'

'Don't be afraid to ask your Cheesemonger for a taste so you can try ahead of time.'

A named producer

'If the pack tells you who actually made the cheese, that's a good start,' said Fleming. For him, looking at where the cheese has been produced, by which maker and using which kind of milk will reveal far more than its marketing adjectives promising a 'creamy' or 'vintage' taste.

Summer added: 'Look out for cheeses with an AOC which indicate that they've been produced in a specific region according to established standards and traditional methods.'

Character

Fleming said: 'Artisan cheese is agricultural. Milk changes with the seasons and cheeses change as they mature. One of the things I love about proper cheese is that it isn’t engineered to taste absolutely identical 365 days a year.'