The 5 Most Overrated Cheeses (Yes, I Said It)

Okay, before you clutch your brie and run—hear me out. I love cheese. I am cheese. But as someone who creates grazing boards for a living, I’ve seen (and tasted) it all. And honestly? Some cheeses just don’t live up to the hype.

I’m talking bland textures, lackluster flavor, or cheeses that show up on every board even though they bring absolutely nothing exciting to the party. I polled you all recently on Instagram (check out the post HERE) and asked you what cheeses you swear are overrated and you definitely answered.

So let’s get spicy. Here are the five most overrated cheeses, why I’m over them—and what you should use instead to level up your board.

1. Mild Cheddar

Ah yes, the default cheese. The safe, beige choice. Mild cheddar has its place (a grilled cheese sandwich, maybe), but on a grazing board? It’s basically filler.

Why it’s overrated: It lacks complexity, it gets greasy fast, and it doesn’t hold its own next to bolder cheeses or meats.

What to use instead: Aged cheddar (2+ years), Irish cheddar with a sharp bite, or go for something nutty like comté or mimolette.

2. Mozzarella Balls (Especially the Dry Ones)

I said what I said. Unless you’re serving a caprese salad, mozzarella balls are just... meh. They don’t add much flavor, and they often get rubbery.

Why it’s overrated: Super mild flavor, watery texture, and no wow-factor for guests.

What to use instead: The MARINATED versions are much better or you could use Burrata for a creamy, luxe vibe—or marinated fresh mozzarella with fresh & dried herbs and olive oil.

3. Brie (Unless It’s a REALLY Good One)

I know, I know. People love brie. But hear me out: 75% of the brie you find at the grocery store is flavorless, overly processed, and just becomes a mushy blob on the board.

Why it’s overrated: Bland brie is a letdown. It’s supposed to be rich and buttery, not paste.

What to use instead: Triple-cream brie (like Saint Andre), or switch it up with camembert or a brie-style goat cheese with actual flavor. Use it strategically like slicing onto a piece of bread and top it with fresh berries, honey, and jam.

4. Pepper Jack

Unless you’re making nachos, pepper jack does not belong on your luxury grazing board.

Why it’s overrated: It’s trying too hard to be spicy, but ends up tasting like processed cheese with a kick. It’s not elegant, it’s not interesting—it’s just there.

What to use instead: A creamy blue cheese for boldness, or a smoky gouda if you want that edge without the artificial heat. Plus there are TONS of brands who make a spicy something or other and I love exploring all the fun creative flavors out there. One that comes to mind is the Jerk Spice from Beechers.

5. Swiss Cheese (aka the One No One Touches)

It’s always there. And it’s always leftover. Swiss cheese is the background actor of the charcuterie board world.

Why it’s overrated: It’s dry, overly firm, and tastes like air. The holes don’t help. LOL.

What to use instead: Gruyère for depth, fontina for meltiness, or even an alpine-style cheese for something nutty and rich.

Final Thought: Bold Boards Deserve Bold Cheeses

If you want your grazing board to stand out, skip the safe cheeses and choose ones with personality. Funky rinds, creamy textures, sharp edges—that’s what keeps guests coming back for more.

And if you’re ever in doubt? Just message your cheese girl (hi, that’s me) and I’ll steer you toward the good stuff.

— Lea, The Platter Girl