Black Creek Cheddar Gruyere

Black Creek Cheddar Gruyere is a 7 oz craft-minded cheese wedge that sits in the specialty cheese case of the dairy aisle, typically near aged cheddars, imported Gruyères, shredded melting cheeses and deli-sliced items. The label leans into a small-batch, artisan vibe—simple typography, a short tasting note, and a callout about milk from cows not treated with rBST—but it does not carry organic certification or overt kid-targeted graphics. You’ll spot it by shoppers hunting cheeses for melting: weekend brunch strata, baked mac and cheese, French onion soup or a gooey grilled cheese. It also pairs on cheese boards with fruit-forward wines and floral ales, so it lives equally on casual game-day prep and convivial entertaining lists. Brand positioning skews toward adults who want approachable specialty food—people who like craft-forward grocery finds without boutique prices. The ingredient list is short and straightforward (cultured pasteurized milk, salt, enzymes), which supports a “natural” halo on shelf copy even though it’s a processed dairy product made through pasteurization and culturing. Sensory notes: expect a smooth, slightly springy texture that melts evenly, a bold cheddar bite softened by the nutty, earthy warmth of Gruyère, and a clean salted finish. Packaging is usually a sealed plastic-wrapped wedge or vacuum-sealed block with a peelable label; the ritual is slice, grate, or melt directly into recipes. In plain terms, this is a processed cheese product made by transforming pasteurized milk through culture and enzymes to build flavor and structure—simple ingredients, crafted for melting and sharing.