Great Value Extra Sharp Cheddar Block Cheese, 8 oz Chunk

Love this sharp cheddar. I slice it for snacking, and grate it for my recipes and toppings. Easy to use, tastes great, adds so much more flavor. Great on your breakfast, lunch and dinners. I used it to make onion chips for snacking. I put the shredded cheese on parchment paper and then the thin sliced onions, some olive oil and seasonings, bake and let cool and then break into chips. Also great for mac n cheese.

Store was out of this product, so purchased Cabot and was disappointed. Many walmart brands are superior to other brands. My only desire is that they cut the food coloring %26 offer white extra sharp cheddar. Guess most folk stlll eat with their eyes, lol, so prefer the color.

This extra sharp cheddar is as good as higher priced cheddars. Melts well for mac and cheese too. I'll skip the pricier brands and stick with Great Value cheddars.

This is absolutely my very favorite cheese at the moment! Great sharp cheddar taste, somewhat gritty mouth feel, just delicious -- reminds me of Sargento or Tillamook sharp cheddar. I buy an 8-ounce block of this every week just to snack on!

ok so let me say i have had much sharper cheeder, but this is good for the price. It works well grated up over sheperds poe or on tacos, or even on ritz crackers with some olives or peppers

Great value cheese always has a good price. But flavor wise it's lacking compared to mother Kraft. You really don't notice it until you have it side by side. Great value isn't bad. But it takes more to add that flavor your looking for. I was making cheesy grits and usually always add sharp and American. I added my usually cup worth and couldn't taste it at all.

The wedge sat on the cutting board, a pale, uniform block of missed potential. It had the color of a generic brand candle and the personality of a blank spreadsheet. I had hoped for a sharp tang to wake up my palate or perhaps a nutty undertone to linger on the tongue, but this cheese offered nothing but a quiet, rubbery compliance. To call it "mild" was a generous euphemism; it was fundamentally anonymous. Eating it was less of a culinary experience and more of a textural obligation. It lacked the funk of a rogue Gorgonzola, the crystalized crunch of an aged Cheddar, or even the salty charisma of a basic Feta. It was just... there. A flavorless phantom that existed only to occupy space between two slices of bread, proving that while all cheese may be created equal in the vat, some clearly lose their soul during the aging process.

This is a slightly better version of basic american cheese. Sharp cheddar should not be rubbery. It should almost be crumbly and will cut easily without sticking to a blade. This IS NOT Sharp Cheddar Cheese. I'm not sure it even qualifies as bad basic cheddar. I'll buy it somewhere else from here on.

They lowered the price and apparently changed to recipe and it now tastes like a medium cheddar like from Aldi brand. It is more plastic tasing like low quality cheap cheese. It was as good as the higher priced items, now I'll pay more for the a better cheese.

Absolutely tasteless and yet leaves a chemical aftertaste, it is definitely nothing close to an extra sharp cheddar. Also, sharp cheddar should be fairly hard, but this stuff is more like the consistency of a very soft mozzarella. Pretty much impossible to shred without making a clumped up mess. Little kids might like it as it's closer to the processed sandwich singles than a real cheese.