My family consumes a decent amount of sharp cheddar cheese and we often buy the large two pound blocks of Cabot cheddar from Walmart or Sams Club. Often, they're great, but occasionally, they taste off. I currently have a two pound block of cheese that just doesn't taste great. No visible mold, just tastes funky. I'm assuming it's fine to consume, especially if cooked, and I've made mac and cheese with it before. But it's just a lot of subpar cheese to use up. Any suggestions on what to do with it that won't make the food taste too funky? When I make mac and cheese, I blend it with another cheese so I don't use a ton of it. submitted by /u/ms-millow [link] [comments]