No doubt Tillamook knows how to do it right 
I take it you haven’t tried that version of their ice cream sammiches?
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it really is too salty in most mass produced items I have tried.
We do like dark chocolate- covered salt caramels from Soma Chocolate Maker, Fraktals, and Purdy’s in Canada.
The Ghirardelli salt caramel squares are too salty for us.
I avoid most salt caramel things lately.
I think I saw a Salt Caramel Bailey’s Irish Cream, as well as a Pumpkin Pie Spice Bailey’s.
The OG doesn’t need any improvements.
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I have had perfectly salted caramel ice cream, and some that is lacking. I’ve never had too salty salted caramel, but I don’t care for overly sweet stuff — I find that salt gives it a nice balance.
It’s also not an ingredient I use or order a lot.
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I sampled truffle gouda at our local supermarket and bought a chunk. I’m completely obsessed. With a bit of fig jam on a Carr’s cracker this is my ideal cheese.
I’m curious to try the other varieties.
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See if you can find Sottocenere — it was the first truffled cheese available near me (and before they started putting truffles in seemingly everything), and I still prefer it to any other. Back then it was $20/lb which was very splurgy for me!
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That looks fabulous! I will see if our local supermarket has it. They have a great cheese section.
Hope you like it!
