{"id":9886,"date":"2025-06-22T20:29:19","date_gmt":"2025-06-23T00:29:19","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=9886"},"modified":"2025-07-19T14:58:04","modified_gmt":"2025-07-19T18:58:04","slug":"the-big-moo-cheese-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/06\/22\/the-big-moo-cheese-review\/","title":{"rendered":"The Big Moo Cheese Review"},"content":{"rendered":"\n
\"A<\/figure>\n\n\n\n
\n

Author’s Note: Not a paid review. I have no affiliation with The Big Moo Cheese<\/a> or Publix<\/a>. I bought this cheese with my own dad-gum money.<\/em><\/p>\n\n\n\n

The way to my wallet is through my stomach.<\/h2>\n\n\n\n

I was minding my own business on Facebook, when The Big Moo Cheese “followed” me. So, of course I bought their cheese. What choice does one have in this situation?<\/p>\n\n\n\n

OK, there was some peer pressure, too. I kept seeing people on social media gushing about this cheese. And my stomach was tired of feeling left out. So I bought some. The way to my wallet is through my stomach.<\/p>\n\n\n\n

\"A<\/figure>\n<\/div><\/div>\n\n\n\n
\n

Yeah, but what even is<\/em> that?<\/h2>\n\n\n\n

This is what some people call “bread cheese.” It’s a type of fresh cheese that is pre-baked<\/a>. The outside browns to form a bread-like crust. Fun fact: originally “bread cheese” was made from reindeer milk in Finland<\/a>. That sounds like some kind of April Fool’s Joke, but it isn’t. It’s also called “Finnish Squeaky Cheese<\/a>,” which I find hilarious.<\/p>\n<\/div><\/div>\n\n\n\n

\n

Stop babbling and tell me what it tastes like!<\/h2>\n\n\n\n

Anyway. I bought the “Original,” which is already baked\/browned, and just needs to be reheated. I opted to warm mine in a skillet on the stove. It took about 5 minutes on “medium” heat to get it sizzling and hot all the way through.<\/p>\n\n\n\n

I will say this: it is OILY cheese! My word. Look how much oil came out of it in the pan! No, I didn’t grease the pan first \u2014 this is all<\/em> from the cheese. It’s greasy inside, too. Super oily. Absurdly oily. This isn’t what my financial advisor meant by “investing in oil.”<\/p>\n\n\n\n

\"A<\/figure>\n<\/div><\/div>\n\n\n\n

The texture is an interesting combination of firm and pliable. It’s almost spongey cheese. It has a gentle curd structure (with oil between the curds), and even a piquant squeaky-squeak sound (like fresh cheese curds) when chewing. Squeakier than a haunted house. I would describe the flavor as mild. It’s halfway between mozzarella and young cheddar. It tastes like an extra-thick slice of cheese pizza, without the pizza.<\/p>\n\n\n\n

\"Fingers<\/figure>\n\n\n\n

This is salty cheese. I am always whining about food needing more salt. This cheese does not<\/em> need more salt. It’s already very<\/em> liberally salted, which enhances the savory rich flavors. In fact, it’s almost TOO salty. And I rarely say that.<\/p>\n\n\n\n

\"Fingers<\/figure>\n\n\n\n
\n

I do like the browned crust. It makes the cheese easier to handle, and gives it some structure. And fancy-pants color contrast. There’s a slightly more caramelly-complex flavor where the crust has toasted.<\/p>\n\n\n\n

I opted to slice mine into cubes and serve it warm on a snack board with cucumbers, grapes, blueberries, and sweet peppers. Behold:<\/p>\n\n\n\n

\"A<\/figure>\n<\/div><\/div>\n\n\n\n

Traditional ways to eat bread cheese include serving it dipped in coffee for breakfast<\/a> (gross!), or topped with sweet jams. Honestly, I found it satisfying by itself, without anything extra. Especially<\/em> without coffee. Ahem.<\/p>\n\n\n\n

\"Nutrition<\/figure>\n\n\n\n
\n

Ingredients in The Big Moo Original Cheese<\/h2>\n\n\n\n

Here are the ingredients, from the label:<\/p>\n\n\n\n