I like Armstrong, but to be clear I can only rate it for the Old Cheddar. I rank it in the middle as being more flavourful than Black Diamond or Kraft but less than Balderson or St. Albert.Supercooled wrote: ↑ Anyone know if this brand is as good or better than Kraft, black diamond etc?
Used to be made in a town called Armstrong (just north of Penticton on south central B.C.) until around a decade ago when Saputo acquired the brand and moved production to who knows where. Never been a fan of the cheese ("cheap" consumer grade cheese). However, can't say I am a fan of the cheese now made locally in Armstrong.Supercooled wrote: ↑ Anyone know if this brand is as good or better than Kraft, black diamond etc?
Far from cheese connoisseur or even a foodie by the loosest definition allowed but my only past experience with pizza mozzarella has been Kraft or black diamond which I believe are owned by the same company if I’m not mistaken. At any rate my palette isn’t as refined as some, I don’t dress up my dishes with $20 block of Parmigiano-Reggiano, hell I had to look up the spelling of the name so these supermarket cheese all pretty much taste the same to me except the silani cheese ball I mentioned.thriftshopper wrote: ↑ Used to be made in a town called Armstrong (just north of Penticton on south central B.C.) until around a decade ago when Saputo acquired the brand and moved production to who knows where. Never been a fan of the cheese ("cheap" consumer grade cheese). However, can't say I am a fan of the cheese now made locally in Armstrong.
If there's no mould growing on it, and it doesn't smell or taste rancid, it should be o.k.Supercooled wrote: ↑ Is this still good?! Someone mistook it for a bar of soap. It was sitting in a drawer for almost a week.
Smells like cheddar. I hope I don’t die over _$5.thriftshopper wrote: ↑ If there's no mould growing on it, and it doesn't smell or taste rancid, it should be o.k.
