With cheese prices on the rise, we met with a rep from Saputo to see if their Gold label would work for us. We currently use 100% Grande (part skim), but with prices rising close to $3/lb we're looking to cut it with something that won't have too obvious an affect on taste and appearance. We tested it today on our pie. The 100% Saputo Gold definitely looked and tasted differently. I think adding 25-30% to our mix wouldn't be too noticeable though. Is anyone here satisfied with this product? Is this a cheese that I'm going to use for a few months and then it's going to be an oily burn heavy mess all of the sudden?