1 review for Trader Joe’s Sliced Jalapeño Yogurt Cheese Reviews
Rated 2 out of 5
Vegilda –
From What’s Good at Trader Joe’s 2014
“let’s wrap it up right with some Trader Joe’s Sliced Jalapeño Yogurt Cheese. It’s lactose-free (though certainly not dairy-free cheese). A commenter on the aforementioned almond milk review started an interesting conversation about “lactose intolerant” folks being the genetic norm for our species while “lactose persistence” is actually a mutation – whether or not that’s actually scientifically accurate, I have no idea.
Ehhhhh….it’s alright. I preface any further comments by first stating that for those who are lactose intolerant and want a semi-spicy cheese option, it’s not a bad one. Otherwise, it’s nothing all that special. The slices are very thick, and get all clammy and stuck together in the package – thank goodness for the little pieces of paper. It’s kinda tough to really classify what type of cheese it is – it’s not cheddar or provolone or gouda or mozzarella or asiago or limburger or…okay, I’m getting silly. I’d say it’s kinda like a cross between muenster and American, except milder and a tad bit creamier, and less distinctive tastewise. Honestly, it really doesn’t taste like a whole lot aside from the jalapeños, and even those take a bit to kick in. After first bite, I scanned the ingredients, read “red and green peppers,” and thought maybe the word “bell” was erroneously admitted. When it gets around to it, the peppers do give a fair amount of spicy heat, but nothing too much more than a regular ol’ pepper jack.
As a plus, the melty quotient for this cheese is very, very high. I made a grilled cheese with it, and within a minute or two, the cheese got all melted and splashed “
Vegilda –
From What’s Good at Trader Joe’s 2014
“let’s wrap it up right with some Trader Joe’s Sliced Jalapeño Yogurt Cheese. It’s lactose-free (though certainly not dairy-free cheese). A commenter on the aforementioned almond milk review started an interesting conversation about “lactose intolerant” folks being the genetic norm for our species while “lactose persistence” is actually a mutation – whether or not that’s actually scientifically accurate, I have no idea.
Ehhhhh….it’s alright. I preface any further comments by first stating that for those who are lactose intolerant and want a semi-spicy cheese option, it’s not a bad one. Otherwise, it’s nothing all that special. The slices are very thick, and get all clammy and stuck together in the package – thank goodness for the little pieces of paper. It’s kinda tough to really classify what type of cheese it is – it’s not cheddar or provolone or gouda or mozzarella or asiago or limburger or…okay, I’m getting silly. I’d say it’s kinda like a cross between muenster and American, except milder and a tad bit creamier, and less distinctive tastewise. Honestly, it really doesn’t taste like a whole lot aside from the jalapeños, and even those take a bit to kick in. After first bite, I scanned the ingredients, read “red and green peppers,” and thought maybe the word “bell” was erroneously admitted. When it gets around to it, the peppers do give a fair amount of spicy heat, but nothing too much more than a regular ol’ pepper jack.
As a plus, the melty quotient for this cheese is very, very high. I made a grilled cheese with it, and within a minute or two, the cheese got all melted and splashed “