I tried and ranked every cheese I could find at Trader Joe's. I'd buy almost all of them again.
Ted Berg
- I tried all the cheeses I could find at Trader Joe's and ranked them from worst to best.
- I didn't like the white Stilton cheese with apricots at all.
- Trader Joe's creamy Toscano cheese soaked in syrah was my favorite.
Trader Joe's has so many cheese options on its shelves that it can be hard to pick just one.
To find out which varieties are worth the money, I purchased 17 different kinds at my New York City location and tasted each one.
Here's how I'd rank them from worst to best — and which I'd definitely buy again.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
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.
Ted Berg
Though Trader Joe's bucheron 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.
Ted Berg
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.
This story was originally published in April 2024 and most recently updated on March 3, 2025.