1 pointI could have sworn there was an Astrum topic, But it was years ago when I shared his stuff so maybe it got pruned or lost in an update. Anyways, I'm combining his content with Ridddle and Anton Petrov's "What the Math" since they cover similar topics.
1 pointI didn't know HeluvaGood made cheese, We have their dips down here. I'd say Cracker Barrel takes the cake here. (Not the restaurant ) They have a lot of good super sharp cheddars. For me its gotta be packaged in something different from what Kraft and store brand uses... I guess its a hangup of mine. They also have a pre-sliced bar that you can get some ritz crackers and some fancy deli meat to make some top tier lunchable stacks. https://www.crackerbarrelcheese.com/ My deli has a whole case of just random cheeses. It gets really exotic around the holidays, but the rest of the year most the stuff in each category is pretty similar. They got some super sharp cheddar that will put anything else to shame in the lunchmeat/dairy case. Its just like $8 a block though. Since my company is pretty big on selling wine I guess we try to keep a large variety of imported cheeses. The big plus side to that is I can always get goat cheese when ever I want. If you like some real pungent cheese flavor, not much can top goat cheese.
1 pointNow I need to try prosciutto. Lol. That sounds great. I'll keep my eyes out for speciality meat sampler packs at the store. I'd love to eat a fancy lunchable like that. I've only had smoked cheese once, it was good.. but smoked mac and cheese was another level of yum. There's a variety of cheeses around here at the wineries and apple orchards and distilleries for tourism. Next time I hit one of them I'll have to take some pics. I like to get a bag of fresh cheese curds sometimes. My go to cheddar cheese is helluva good brand. The special reserve does taste more potent but actually tastes a bit too strong sometimes so I mostly stick to buying extra sharp. It tastes great on some triscuits with a slice of pepperoni or summer sausage. Their jalapeno jack is pretty good too. But I don't like helluva good shredded cheeses. I swear they're too greasy if you melt it, like on a pizza.