See if it’s still around. They had a few special cheddars a couple weeks ago, and this was one of them. There was a mature cheddar, and also probz another fruit version - but that’s a hard no at casa lingua 
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Meh/nay for the wild caught gulf shrimp. I’ve been very happy with their frozen black tiger shrimp (plump, huge, flavorful), but these were a bust: floppy, not much flavor, mushy. Nope.
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Believe it or not, neither my Aldi nor my TJ’s carries it! Harrumph!
How did they go over?
Fer shame! Ours just started carrying it again, but I resisted. Glad I did, bc I found a TJ’s burrata buried deep behind some other shit, and it was just about ready to walk out and take my car 
Guess I don’t feel much like burrata in the winter.
Haven’t made yet. Soon.
Meh to the Greek spinach & cheese pie. While the phyllo crisped up nicely, the filling doesn’t have much flavor to it.
YAY to the 2lbs bag of the (fictional) Fremont Fish Market jumbo raw shrimp. Their texture was better than the wild gulf shrimp (but not as good as the black tiger shrimp), and they had a clean flavor.
Farmed in India (yikes), but BAP certified, so… glad I have another bag in the freezer 
Are they a pain to clean? I keep reaching for them but the deveining deters me from purchasing.
What’s the deal with India versus other places where shrimp is farmed?
They are deveined and headless, so they’re very easy to peel & clean. Sometimes there’s a bit of the vein left, but I’ve had very few.
As for shrimp farming, I’m certainly not singling out India - SE Asian shrimp farming has a pretty bad rap & I know you are aware. My beloved black tiger shrimp are from Vietnam, but also have the BAP certification, which seems legit.
Oh! In that case def going to check them out. Although not without guilt as enlightened by @digga that there’s really no sustainable shrimp, wild or farmed. 
+1 Actually combining fruit in the cheese seems anathematic to my tastes. Love some grapes with cheese and wine, but I sure don’t want the fruit in the cheese.
Now there’s a combo that I picture working.
I have tried to love that pizza. They are huge. But, when I compare to a Papa Murphy’s sausage fave, which is $8 where I live, I’ll gladly pay the extra.
Most pizza I had from Aldi was disappointing. I’ll stick to making my own
YAY for the dill pickle pork rinds… if that’s yer cuppa. If not, you’re prolly not gonna like 'em.
Nay for the bacon cheddar dip. Not much bacon flavor and very fatty, bland mouthfeel. Like bad pimento cheese. Blergh.
That sounds positively awful.
