We Asked 6 Food Experts What They Never Leave Aldi Without—They All Said the Same Thing

We all have our treasured grocery store mainstays—the items we defend to skeptical friends or secretly stash in our carts. Many Aldi fans seek out the legendary $2.99 wine, specialty finds and gnome-shaped garden tools, but there’s one section that food insiders hold in high esteem. When we asked six culinary professionals what they never leave Aldi without, one answer came up with an almost reverent consistency: the imported cheeses. Beloved by industry insiders and casual cheese lovers, this part of the dairy aisle has built a loyal following thanks to high-quality, authentically made cheeses at almost too-good-to-be-true prices.

Why Aldi’s Imported Cheese Section Has a Cult Following

The most compelling reason our experts cited was the unbeatable price-to-quality ratio. Hannah Howard, a cheese industry veteran, acclaimed writer and author of the bestselling memoirs Feast: True Love in and out of the Kitchen and Plenty: A Memoir of Food and Family, enthused about the “consistently low prices and absolutely solid quality.” Her father-in-law introduced her to Aldi, but it was her kids’ taste for fancy cheese that sealed the deal. With a three-year-old and a five-year-old, she “couldn’t justify spending $15 on a wheel of Brie they’d inhale in two minutes.” But Aldi’s version? “Perfectly yummy and so much kinder on the wallet.”

Because Aldi keeps its operations lean and sources products directly, shoppers benefit from higher-quality products at lower prices. This is especially noticeable in their cheese selection, where you’re not paying for fancy packaging or marketing campaigns—just good cheese. Their imported cheeses regularly retail for 30% to 50% less than you’d pay at traditional grocery stores or specialty shops. For example, an authentic French Brie that might cost $8.00 elsewhere is closer to $4.00 at Aldi.

What makes these deals even more impressive is that they’re not just inspired by these regions or pale imitations. Many of Aldi’s cheeses are backed by AOP and DOP designations, guaranteeing quality and authenticity through the product’s “Protected Designation of Origin.” When it comes to imported European cheeses, “they are probably the best bargain” you’ll find, says Jeanette Hurt, a writer and author of 16 books, including three about cheese and The Unofficial ALDI Cookbook.

“Aldi reliably has delicious imported cheeses to choose from,” adds Hayley Sugg, a food writer and former cheesemonger currently working on her Member Certification from the Academy of Cheese. Carla Contreras, a 25-year food industry veteran, former Daniel Boulud’s DBGB chef and podcast host, says many of Aldi’s cheeses are “on par with a cheese that can cost three times the price.” When shopping at Aldi, you might skip the premium price but not the premium quality.

The no-frills retailer also offers a dynamic selection through seasonally rotating inventory. During holidays and special events like “European Week,” Aldi brings out limited-edition cheeses like Wensleydale with cranberries or Italian truffle cheese. “You’ll typically see a rotation of imported cheeses for each season,” says Sugg. “For example, I recently purchased a nice, herbaceous sage derby that happened to be on the shelves for St. Patrick’s Day due to its green hue.” She advises watching the cheese section before major holidays for special offerings that appear  only once a year.

Aldi’s A-Team Cheeses (and How to Use Them)

But if you’re still wondering which Aldi cheeses to toss into your cart, our experts have plenty of delicious suggestions. Howard gravitates toward European classics: “DOP Manchego is the real deal from La Mancha,” noting its versatility for “marinating in EVOO and rosemary for a tapas spread or snacking on with crackers.” She also loves Aldi’s fresh mozzarella, describing it as “tender, milky, silky and excellent with summer tomatoes or for throwing on pizzas, flatbread or sandwiches.” Perhaps most enthusiastically, she recommends their Borgonzola—”a blue triple crème made in Canada with a luxuriously buttery texture and just a hint of tangy, meaty blue.” Her party move? “Serve it on crusty bread… and watch it disappear,” she says.

Sugg can’t resist Aldi’s Tête de Moine, a Swiss AOP cheese that’s traditionally served in elegant rosettes. “It has a sharp, nutty taste and the thinly shaved pieces practically melt in your mouth,” she says. Conveniently, Aldi offers it already shaved, saving you the need for a specialized cheese tool. Plus, those rosettes are “a pretty contrast to other cheeses on your snack board,” she gushes.

Hurt keeps a core trio on hand: Parmigiano Reggiano, Manchego, and Gruyère, occasionally splurging on aged Gouda or specialty Swiss cheeses. Contreras swears by the garlic and herb goat cheese and Brie, adding that her kids “eat wedges [of the Brie] in their lunches and call it ‘butter cheese.’” The Alpine Swiss slices are another favorite for sandwiches or melting into scrambled eggs. In contrast, Sara Haas, a food and nutrition writer and cookbook author, chooses everyday cheeses like feta, Irish cheddar, and smoked Gouda for quick snacks and easy entertaining.

Dena Roché, a sommelier, travel and wine journalist and member of the prestigious Circle of Wine Writers, keeps Asiago in regular rotation for its balanced sharpness and wine-pairing potential. She even uses Aldi cheeses in her wine education classes: “Their selection works great when I teach about French or Italian wines,” using the Asiago in her Tuscan wine class paired with a Vino Nobile di Montepulciano. She says her Swiss husband also uses the Gruyère for holiday fondue, and yes, they pair it with Petite Arvine. Fancy cheese, meet fancy wine.  

From Snack Platters to Dinner Solutions

For a stand-out appetizer Sugg recommends wrapping the Ile de France Brie bites in puff pastry with a scoop of jam and baking until golden brown for a “gooey sweet-and-savory bite.” Contreras assembles epic charcuterie boards featuring the aforementioned Brie and goat cheese, cranberry cheddar and mozzarella balls, accompanied by salami, dark chocolate, coconut-covered almonds, butter crackers and fresh fruit. Haas keeps it simple, combining cheese, crackers and fruit with no additional notes. 

If you also want to create your own cheese board but are unsure where to start, Sugg suggests following a basic formula: one hard, one soft and one blue. “You can easily find imported versions of each of those at Aldi,” she says. 

Beyond snack plates, these cheeses become the backbone of countless dishes. Contreras turns a log of goat cheese into creamy pasta that tastes like rich macaroni and cheese by adding butter, pasta water, salt and pepper. “Dinner’s done in under ten minutes,” she says, serving it with seared Aldi chicken breast and broccoli. From international dishes to homegrown seasonal stand-bys, Aldi cheeses punch way above their weight. 

The Bottom Line

Aldi cheeses are authentic and affordable, and the quality might have you quietly questioning every wedge you see elsewhere. Contreras encourages making those Aldi trips, even if it means braving the crowds. In New Jersey, she says, “Aldi can get really busy,” but even then, “it’s worth the wait in line.” Aldi’s imported cheese section is more than a hidden gem—it’s a treasure chest. And as far as our panel of pros is concerned, it’s a delicious reminder that affordable luxuries exist. You just might have to dodge a few gnome-shaped garden tools to get to them.