I eat cheese at least once a day. I have it almost every morning on mybreakfast sandwich(over-hard egg, slice of sharp Cheddar, toasted English muffin) or in afrittatastarring all of the bits of veggies and/or leftover roasted veggies about to go bad in my fridge. Cheese may also make an appearance at lunchtime, either through a slice of provolone on a sandwich or crumbled feta in a salad. Cheese at dinner? Frequently!TacosandGreek saladare just two examples of cheese showing up after 6 p.m. And then there’s snack time. We have string cheese and snacking Cheddar cheese in our work fridge. Or, since I’m a good Lebanese girl, I have no problem making an afternoon snack plate of olives, hummus, feta and pita.
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What Happens to Your Body When You Eat Cheese Every Day
So, as you can see, if I was stranded on a desert island and could only bring one food, it very likely might be cheese.
We have a lot of cheese in our fridge, and while I don’t buy every single cheese at Costco, there are a few that it pains me to buy anywhere else. Here’s what they are and why.
Cabot Creamery Mad River Reserve Cheese
Cabot Creamery is a local Vermont cheesemaker, but Costcos across the country stock it (88% of them, in fact). My favorite is Mad River Reserve, which is made with Cheddar, Parmesan and Swiss cultures to yield a nutty, creamy and super-flavorful cheese. Unfortunately, only four Costco locations in the Northeast stock this one, but you can’t go wrong (in my opinion) buying any Cabot Creamery cheese at Costco.
Kirkland Signature Organic Feta
Their store-brand feta is the real deal—the container is marked with the Protected Designation of Origin seal, so you know that it’s been madeaccording to strict rules, from the type of milk to how it’s aged. This is 100% sheep’s-milk feta, so I think it’s rich, creamy and has the (in my opinion) proper tang. We eat a lot of feta, so we don’t have too much trouble getting through the 28.2-ounce tub in a reasonable time frame. But it’s worth noting that it lasts a long time; maybe it’s because it’s packed in brine and not crumbled and left to the elements? And speaking of the brine, I pour it into a sealable container and freeze it, and then when I have enough, I use it to brine chicken. It doesn’t taste feta-y, but it tastes very salty and savory. I highly recommend giving it a try, although you need a lot, hence the freezer trick.
BelGioioso Fresh Mozzarella
We got a pizza oven a few years ago, so we try to make homemade pizza at least once a month. I like to use a mix of shredded mozzarella along with torn fresh on top of mine. Plus, it’s a nice addition to pasta bakes, caprese platters and more. While my Costco location used to carry a single roll of unsliced fresh mozzarella (it came with an adorable squeeze packet of balsamic glaze, too), it’s only currently selling two-packs of sliced. While I prefer to slice my own, as I like it more thinly sliced than this, it’s such a good deal I can deal—the two-pack is just $2 less than a single log at my regular grocery store.
Kirkland Signature Italian Parmigiano Reggiano
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