Supreme Wedge

Supreme Wedge is a small, 7 oz wedge of cultured cheese that sits comfortably in the specialty cheese aisle or the refrigerated dairy case near other artisanal cheeses, small-format spreads, and local butter. You might spot it on an endcap with regional dairies or beside grab-and-go charcuterie kits. It reads as a neighborhood-brand staple for shoppers assembling picnic baskets, cheese boards for weekend entertaining, or quick weekday sandwiches. Occasions for this wedge include casual dinner parties, weekend brunch grazing plates, and after-work snack runs. The brand positioning feels locally proud and slightly upscale — marketed toward shoppers who value farm-to-fridge stories, simplicity, and quality without luxury price tags. Packaging and labels lean into a wholesome aesthetic: short ingredient list, “locally sourced” callout, and a prominent note about cows not treated with rBST, though there’s no organic certification. There’s minimal kid-focused branding; the product skews toward adult foodies and home cooks who appreciate provenance and clean labels. Processing context is straightforward and plainly stated — pasteurized cultured milk and cream transformed with salt, calcium chloride, and enzymes — a traditional cheese-making pathway rather than a heavily manufactured product. Sensory details: the wedge is creamy and sliceable with a smooth, slightly springy paste and a mild tang from cultures; the salt is understated, letting dairy sweetness come through. It’s commonly sold in a paper-and-plastic-wrapped wedge or small plastic tub for convenience; ritual uses include slicing onto crackers, melting into grilled cheese, or cubing for salads. Overall, Supreme Wedge feels familiar, practical, and rooted in everyday American grocery habits.