{"id":929,"date":"2013-07-26T22:25:12","date_gmt":"2013-07-27T02:25:12","guid":{"rendered":"https:\/\/oyatsubreak.com\/?p=929"},"modified":"2013-09-30T00:52:21","modified_gmt":"2013-09-30T04:52:21","slug":"review-cheeza-53-camembert-with-almonds","status":"publish","type":"post","link":"https:\/\/oyatsubreak.com\/?p=929","title":{"rendered":"Review: Cheeza 53% Camembert With Almonds"},"content":{"rendered":"

\"cheezacamembert_000\"<\/p>\n

Review: Cheeza 53% Camembert with Almonds<\/strong>
\n Purchased: July 2013<\/strong>
\n Review: July 2013<\/strong>
\n Best Before: April 2014<\/strong><\/p>\n

Cheeza Website<\/a><\/p>\n

\u201cWhy the ____ do they need to put almonds in everything now?\u201d said my friend Tod on one of my recent \u00a0trips to Japan.<\/p>\n

The answer, so far as this site is concerned, is that it lets us review something for a second time even though there are only minute differences\u2026 and one of the only things that I\u2019d want to review again is Cheeza Camembert!<\/p>\n

I\u2019ve been told that the \u2018real\u2019 reason is that almonds are still both luxurious and uncommon in Japan, and so when you\u2019ve got a luxury item like a cheese cracker made of 53% real cheese, throwing a few almonds in the bag raises their status even further.<\/p>\n

Can almonds really improve something as perfect as Cheeza Camembert? Perhaps unsurprisingly, I was up for the task of finding out.<\/p>\n

Packaging: <\/b>Standard Cheeza packaging in that it is big and bold and clear. As a non-Japanese-reading gaijin, <\/i>browsing the racks at the convenience store, it\u2019s always appreciated to have a big clear picture of not only what the product inside the packaging looks like, but also what the intention of the flavour is. In this case, a great big hunk of camembert, melting and getting crispy on the hot surface. \u00a0Plus an almond, floating through the air with the crackers.<\/p>\n

One\u2019s mouth literally begins to water\u2026<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Scent and Taste: <\/b>Smells delicious. Not as strongly scented as some of the Cheeza, but still really appetizing both in the bag and poured into the bowl. Interestingly, my bag of Cheeza had exactly 4 almonds in it, enough to let you know they\u2019re there, but sort of strange by my snacking standards\u2026 you see almonds on the bag and you expect more than 4. J<\/p>\n

Still, I didn\u2019t mind the lack of almonds because while they\u2019ve picked up a little bit of salt and flavour from the crackers, they\u2019re otherwise normal almonds, and I feel like one purchases <\/i>Cheeza in order to enjoy <\/i>Cheeza.\u00a0 Anyway, thanks for the almonds, they are okay pallete cleansers if you don\u2019t have a beer.<\/p>\n

Which brings us to the meat of the review\u2026 er, the cheese of the review? Anyhow, Cheeza crackers.\u00a0 They\u2019re still literally <\/i>the best salty Japanese snack I have ever tried. The camembert Cheeza are flavourful, rich, buttery, and most of all cheesy<\/i>. I cannot get over it. The flavour builds with each cracker, and makes an excellent pairing with beer. Cheeza is the best snack you\u2019ve maybe never had.<\/p>\n

Verdict: <\/b>I fill my suitcase with Cheeza every time I come back from Japan, and the worst Cheeza flavour I\u2019ve tasted is still as good as my favourite North American cheese cracker (Cheese Nips, by Nabisco, if you\u2019re curious. Like Cheese-its but buttery-er).<\/p>\n

What I\u2019m say is, Camember Cheeza are the gold standard by which all other snacks I try are measured, so unsurprisingly, this is a 10\/10. Do not pass these up if you\u2019re visiting Japan\u2026 or if you live there!<\/p>\n

—<\/p>\n