Cheese is hit or miss. Marble colby-jack cheese in generic is sometimes soft enough that when you try to slice it, it compresses and squishes almost like velveeta, where Kraft marble cheese has the proper consistency. But straight Colby cheese you can go generic on. Cereal, the kind you get in the big ziploc bag instead of an actual box, that stuff is good. No problem there.
There are lots more examples, but I can't think of them right now.
I mention this because I have just discovered that generic cheez-its do not have enough salt on them and I'll be going name brand on those from now on.
What's your experience with this? What foods are okay to go generic on and which ones are definitely not?
