{"title":"American Artisan Cheese","description":"\u003cp\u003eAmerican artisan cheese stopped apologizing to Europe a while ago, and this lineup is the proof. Jasper Hill’s Alpha Tolman out of Greensboro, Vermont is an alpine-style wheel that holds its own against the Swiss originals. Cabot Clothbound — made in Vermont, aged in the Cellars at Jasper Hill — is the bandage-wrapped cheddar that put American clothbound back on the map. And Hook’s of Wisconsin ages cheddar up to fifteen years, until it’s crumbly, crystalline, and almost savory-sweet.\u003c\/p\u003e\n\u003cp\u003eOut west it gets inventive. Humboldt Fog, Cypress Grove’s ash-veined goat cheese from Humboldt County. Point Reyes Toma from the California coast. Shaft’s blue, aged right here in California, and Rogue Creamery’s Caveman Blue from Oregon. From Indiana, Capriole’s O’Banon — a little chèvre wrapped in bourbon-soaked chestnut leaves.\u003c\/p\u003e\n\u003cp\u003eIf you think you know American cheese, start with the clothbound cheddars and work west. It’s a different country than you remember.\u003c\/p\u003e\n\u003cp\u003eCut to order in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"humboldt-fog","title":"Humboldt Fog","description":"\u003cp\u003eHumboldt Fog is a soft-ripened goat's milk cheese from Cypress Grove in Humboldt County, California, instantly recognizable by the thin ribbon of vegetable ash that runs right through the middle of the wheel. The ash line is a nod to the French Morbier, and it helps the cheese ripen evenly from the rind inward.\u003c\/p\u003e\n\u003cp\u003eThe paste does two things at once. Just under the bloomy white rind you get a glossy cream line that gets softer and more spoonable as the wheel matures, and toward the center the cheese stays brighter and a little chalky. On the palate it leads with that classic fresh goat lactic tang, lemony and clean, then opens into a soft mushroomy note from the rind and a cool, almost vegetal whisper from the ash. The finish is tidy and citrusy rather than funky.\u003c\/p\u003e\n\u003cp\u003eThis is one of the cheeses that put American artisan goat cheese on the map, and it still earns the attention. Cut a wedge so every slice carries rind, cream line, and chalky core in one bite, that's where the whole cheese makes sense.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45873158815913,"sku":"11552","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/HumboldtFog.jpg?v=1763224747"},{"product_id":"shafts-blue-cheese","title":"Shaft's Blue Cheese","description":"\u003cp\u003eShaft's Blue is a cow's milk blue from Cedar Ridge, California, the kind of American blue that earns its place next to the European classics. The paste is semi-soft, buttery, and shot through with veins of Penicillium roqueforti that the wheels are pierced to encourage, letting the mold breathe evenly all the way through.\u003c\/p\u003e\n\u003cp\u003eThe flavor opens buttery and clean, then the blue kicks in with a confident peppery bite that pulls back before turning sharp. Plenty of salt, a mushroomy cave-driven depth, and a long savory finish that lingers well past the swallow. It crumbles when you want it to, holds together when you want a slab, and stays creamy enough to spread on a piece of walnut bread.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for people who already love blue, the kind of wheel that holds its own next to a Stilton or a Roquefort while staying recognizably Californian, a little drier on the rind and a little fruitier in the paste.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673219883177,"sku":"11737","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/shafts_blue.jpg?v=1744804027"},{"product_id":"andante-cavatina-goat-cheese-5-5oz","title":"Andante Dairy Cavatina Goat Cheese (5.5oz)","description":"\u003cp\u003eCavatina is a small, bloomy-rinded goat's milk cheese from Andante Dairy in Petaluma, California, where Soyoung Scanlan makes a tiny, music-inspired lineup of soft cheeses by hand. The wheels are little, just over five ounces, with a delicate snow-white rind that ripens from the outside in.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and cakey when young, with a clean, lactic core that creams up under the rind as the cheese ages. You get fresh cultured butter and yogurty tang on the front of the tongue, then a soft mushroomy lift from the bloomy rind, and a clean finish that fades into milky sweetness. It is goat-forward but gentle, more about freshness and elegance than barnyard.\u003c\/p\u003e\n\u003cp\u003eThis is one of those small-format cheeses where condition is everything. Eaten at room temperature, just barely runny under the rind, with a chalkier line still holding the middle, it is right in the sweet spot. A real ambassador for what American soft goat cheese can be when somebody is paying close attention.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45730918301865,"sku":"15963","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpjcyipexh.jpg?v=1782167772"},{"product_id":"cheddar-cabot-clothbound-lbs","title":"Cabot Clothbound Cheddar","description":"\u003cp\u003eCabot Clothbound Cheddar comes from Cabot Creamery in Vermont and is aged in the cellars at Jasper Hill Farm in Greensboro Bend. It's a pasteurized cow's milk cheese wrapped in real cloth bandages, the way cheddar was protected before wax and cryovac, with the cloth letting the wheel breathe through nine to fourteen months in the cellar.\u003c\/p\u003e\n\u003cp\u003eThe paste runs pale gold and crumbles under the knife rather than slicing clean. It has a dry, flaky break that gives away its age. Long cellar time pulls the milk into something deeper, with toasted hazelnut, browned butter, and a sweet caramel pull on the finish. There's a savory umami depth running underneath, the kind of nutty character that comes from clothbound aging done right.\u003c\/p\u003e\n\u003cp\u003eVermont has been making cheddar for about as long as America has been a colony, and Cabot Clothbound is what happens when a creamery commits to the old recipe. The cloth-bandage wrap, the long aging, the natural rind: this is what real cheddar tasted like before the wax-block era. The wheel rewards a long sit on the palate, and the finish holds well past the bite.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731074965673,"sku":"13390","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpkg_k60rj.jpg?v=1784234234"},{"product_id":"cheddar-barely-buzzed-lbs","title":"Beehive Cheese Company Barely Buzzed","description":"\u003cp\u003eBarely Buzzed is an award-winning, cheddar-style cheese made by the Beehive Cheese Company in Utah, rubbed with a mixture of espresso and lavender. The cheese is made from pasteurized Jersey cow's milk and has a creamy, smooth texture with nutty, butterscotch, and caramel notes near the rind. \u003cbr\u003e\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731076407465,"sku":"11480","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_5396_800x-JPG.webp?v=1745863674"},{"product_id":"jasper-hill-alpha-tolman-lbs","title":"Jasper Hill Alpha Tolman","description":"\u003cp\u003eAlpha Tolman is an Alpine-style cow's milk cheese from Jasper Hill Farm in Greensboro, Vermont, made from raw grass-fed milk and aged in the Cellars at Jasper Hill. The recipe takes its cue from the cooked, pressed wheels of the European Alps, but the milk and the cave do the rest of the talking.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and pliant, slicing cleanly under the knife with that easy melting consistency Alpine styles are known for. Up front you get less sharpness and less acidity than a cheddar of the same age, then nutty, buttery, fruity notes through the middle. As the wheel matures it gets bolder, with caramelized onion and a meaty, savory depth that sits on the finish.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want something that melts as well as it eats. Shave it on a sandwich, build a Mornay sauce out of it, fold it into a fondue, or just put it on a board on its own and let the Vermont pasture do the work.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731121037481,"sku":"13389","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/JasperHillAlphaTolman.jpg?v=1767466674"},{"product_id":"milton-four-alarm-cheddar-lb","title":"Milton Four Alarm Cheddar","description":"\u003cp\u003eFour Alarm Cheddar comes out of Milton Creamery in Milton, Iowa, a small family-run dairy in the southeast corner of the state. The base is a young pasteurized cow's milk cheddar, semi-soft and buttery, and the creamery blends in four different peppers before the curd is pressed: jalapeño, habanero, ghost chili, and chipotle.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and pliable, not crumbly, with bright flecks of red and green pepper running all the way through. The first bite reads as a clean, mild cheddar with that fresh-cream sweetness, and then the heat starts to climb. It's a sneaky burn, medium at the front and slow to build, with the chipotle adding a smoky backbone underneath the brighter chili notes. By the finish you understand the name.\u003c\/p\u003e\n\u003cp\u003eThe cheddar holds up, the peppers stay in balance, and the heat lands as a long finish rather than a punch. Great on a melt, a burger, or shaved into tacos.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731145384105,"sku":"16285","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FourAlarmCheddar.jpg?v=1763420112"},{"product_id":"milton-prairie-breeze-cheddar-lbs","title":"Milton Prairie Breeze Cheddar","description":"\u003cp\u003ePrairie Breeze is an aged white cheddar from Milton Creamery in Milton, Iowa, made with cow's milk from local Amish and Mennonite farms. It sits in a category of its own, a cheddar-style cheese that leans sweeter and more crystalline than the British clothbound tradition it draws from.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale ivory, and breaks into flaky shards under the knife with the unmistakable crunch of calcium lactate crystals scattered through it. On the palate it opens with a bright fruity note, almost like fresh pineapple, then pulls into toasted hazelnut and brown butter through the middle and finishes long with a sweet-and-tangy aged-cheddar bite. The texture reads crumbly on the first bite and then turns creamy as it warms on the tongue, which is the trick that makes this cheese so easy to come back to.\u003c\/p\u003e\n\u003cp\u003eIt's an American original, aged around nine months and sold in wax. For anyone who thinks they know what cheddar tastes like, this one rewrites the rules a little, sweeter, fruitier, crunchier, and with real depth underneath.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731145416873,"sku":"15794","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PrairieBreezeCheddar.jpg?v=1763328746"},{"product_id":"pleasant-ridge-reserve-lbs","title":"Pleasant Ridge Reserve","description":"\u003cp\u003ePleasant Ridge Reserve comes from Uplands Cheese Company in Dodgeville, Wisconsin, and it's the most awarded cheese in American history. Three-time Best of Show at the American Cheese Society, and it earns every one of those wins.\u003c\/p\u003e\n\u003cp\u003eIt's a raw cow's milk alpine, made only during the summer months when the herd is out on rotational pasture. That pasture milk is the whole story here. The recipe is modeled on the great mountain cheeses of France, cooked-curd, pressed, then aged on wooden boards for nine to twelve months while the natural rind builds up tacky and earthy. The paste comes out firm and dense, breaks into clean shards near the rind, smoother through the middle. Flavor is deep and savory, toasted hazelnut and browned butter up front with a roasted-onion umami pull that lingers a long time on the finish. There's a grassy sweetness underneath that tells you exactly what those cows were eating.\u003c\/p\u003e\n\u003cp\u003eThis is American artisan cheese at the very top of the game. If you've never had it, this is the one to start with.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731162685609,"sku":"12977","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpxggvlhry.jpg?v=1781810636"},{"product_id":"rogue-creamery-caveman-blue","title":"Rogue Creamery Caveman Blue","description":"\u003cp\u003eCaveman Blue comes from Rogue Creamery in Central Point, Oregon, an organic cow's milk blue aged six to twelve months in their cave system in the Rogue River Valley. This is a blue for people who want depth without the screaming tang.\u003c\/p\u003e\n\u003cp\u003eThe paste is fudgy and dense, more buttery slab than crumble under the knife, shot through with moderate blue veining that's been hand-piercing aerated so the Penicillium roqueforti can breathe through the wheel evenly. On the palate it opens sweet and creamy, almost like brown butter and vanilla, then the blue kicks in through the middle with a confident bite that pulls back before it turns sharp. Underneath all of that is a savory, almost meaty pull, beefy, a little bacony, that's the calling card of a properly cave-aged American blue.\u003c\/p\u003e\n\u003cp\u003eIt's organic, it's natural-rinded, and it sits right in the sweet spot where a blue is bold enough to stand on its own but balanced enough to win over people who think they don't like blue cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731175301289,"sku":"13347","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/CaveManBlue.jpg?v=1763419819"},{"product_id":"rush-creek-reserve-8-12oz","title":"Rush Creek Reserve (12oz)","description":"\u003cp\u003eRush Creek Reserve is Uplands Cheese Company's autumn-only wheel, a raw cow's milk soft-ripened cheese from Dodgeville, Wisconsin, wrapped in a band of local spruce bark. Andy and Caitlin at Uplands make it only when their grass-fed herd transitions from pasture to hay, so the milk comes in richer and more concentrated, exactly what a spoonable cheese wants.\u003c\/p\u003e\n\u003cp\u003eThe paste is custardy, glossy, and truly spoonable when ripe. Cut the top rind and you can dip right into it. The flavor leads with buttery cream and moves into something woodsy and savory, roasted broth, pine resin, a little mushroomy pull from the rippled orange-washed rind. The spruce bark isn't decoration, it perfumes the whole cheese and gives it that unmistakable forest-floor character that separates this style from any other soft-ripened out there.\u003c\/p\u003e\n\u003cp\u003eIt's inspired by Vacherin Mont d'Or, but this is its own animal, an American raw-milk washed-rind that only shows up for a few months a year. Warm the whole wheel in the oven, pull back the top, and serve it with bread, boiled potatoes, or roasted vegetables. When it's on, it's one of the most exciting cheeses in the case.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731175760041,"sku":"74093","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RushCreekReserve.jpg?v=1767469389"},{"product_id":"capriole-obannon-6-oz","title":"Capriole O'Bannon (6oz)","description":"\u003cp\u003eCapriole O'Banon is a hand-ladled fresh goat cheese from Greenville, Indiana, wrapped in chestnut leaves that have been soaked in Kentucky bourbon. It's Judy Schad's American answer to the French Banon, with bourbon standing in for eau-de-vie.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright and tangy, soft and almost spoonable under the leaves, with a chalky lift through the middle that goes creamier as the cheese settles. The chestnut leaves do real work here, pulling a sweet, woodsy, slightly boozy note into the rind that runs right up against the lactic snap of fresh goat's milk. Peel a leaf back and you can smell the bourbon and the damp leaf together before you even taste the cheese.\u003c\/p\u003e\n\u003cp\u003eIt's a small cheese with a big sense of place, a fresh chèvre that picked up a Kentucky accent on its way through Indiana. Unwrap it at the table so people can see what they're getting into.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731279798441,"sku":"705171410008","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images1_72666274-ae98-4bd1-b276-3e2e5fd1db35.jpg?v=1787595272"},{"product_id":"kendall-farms-creme-fraiche-lbs","title":"Kendall Farms Creme Fraiche","description":"\u003cp\u003eKendall Farms Crème Fraîche comes out of Atascadero, on the central coast of California, where the Kendall family has been making cultured cream the French way for decades. It's pasteurized cow's cream inoculated with live lactic acid cultures and allowed to ripen until it sets up thick, tangy, and silky in the tub.\u003c\/p\u003e\n\u003cp\u003eThe butterfat sits at 40%, which is the number that matters here. That much fat means the cream stays stable when it hits heat, so it folds into a pan sauce or a soup without breaking or curdling the way sour cream will. The texture is dense and spoonable, glossy on the spoon, with a clean cultured tang on the front of the palate and sweet fresh cream underneath. No graininess, no sharp acidic bite at the back, just a long buttery finish.\u003c\/p\u003e\n\u003cp\u003eThis is the workhorse cultured cream that professional kitchens reach for, and it does double duty at home. Spoon it cold over berries and a drizzle of honey, whisk it into a pan sauce off the heat, stir it into mashed potatoes, or use it as the base for a quick dip. Right in the sweet spot between heavy cream and fresh cheese.\u003c\/p\u003e","brand":"Community Provisions V","offers":[{"title":"Default Title","offer_id":45731314073769,"sku":"000939444449","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/CremeFreshQt.jpg?v=1764823052"},{"product_id":"rogue-river-blue","title":"Rogue Creamery Rogue River Blue","description":"\u003cp\u003eRogue River Blue is an organic cow's milk blue from Rogue Creamery in Central Point, Oregon, in the Rogue River Valley. It's the wheel that beat every European cheese for top honors at the World Cheese Awards in 2019 and became the first American cheese to do it.\u003c\/p\u003e\n\u003cp\u003eThe wheels are aged for nine to eleven months, then wrapped in Syrah grape leaves from the same river valley that have been soaked in locally distilled pear brandy. The paste is dense and semi-soft, closer to dense than crumbly, and the veining is even because the curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel. When you open a fresh piece, the blue looks quiet at first because the wheel has been in cryovac, and then the veins slowly deepen and turn properly blue as they hit the air.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens sweet and chocolatey, moves into a confident blue bite in the middle, and finishes long and rich in a Stilton direction rather than a sharp Roquefort one. This one is worth the splurge, right in the sweet spot where fruit, cocoa, and blue all sit down together.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731346022569,"sku":"10001418","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_87341062-0531-4f49-9300-15bcbcb9d9f8.png_v_1736262383.jpg?v=1755699544"},{"product_id":"cheddar-hooks-5-year","title":"Hook's 5 Year Cheddar","description":"\u003cp\u003eThis is Hook's Five-Year Cheddar, made in Mineral Point, Wisconsin by the Hook family, one of the longest-running cheddar makers in the state. All cow's milk, pasteurized, block-aged in wax for a full five years.\u003c\/p\u003e\n\u003cp\u003eAt five years, the paste is dry, dense, and shot through with tiny crunchy pockets of calcium lactate, right in the sweet spot where cheddar starts to eat a little like a grana. Break off a piece and you get that flake, then the sharpness lands: big salt up front, a toasted browned-butter note through the middle, and a peppery bite that builds on the back of the palate. Sharp is the headline, but there's real depth behind it. Nothing one-dimensional about this cheddar.\u003c\/p\u003e\n\u003cp\u003eFive years is a long hold for a Wisconsin cheddar, and not many wheels come out the other side this well-balanced. Right in the sweet spot for anyone who thinks their favorite sharp cheddar could go harder.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45731433185449,"sku":"13387","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_81afed6a-aefd-46d5-ae46-75b922124f20.png_v_1736256066.jpg?v=1755115745"},{"product_id":"point-reyes-toma-lbs","title":"Point Reyes Toma","description":"\u003cp\u003ePoint Reyes Toma comes from the Giacomini family at Point Reyes Farmstead in coastal Northern California, where the herd grazes on the pasture above Tomales Bay. It's a pasteurized cow's milk cheese, semi-hard with a thin natural rind, and it sits squarely in the everyday-eating category that this farm does really well.\u003c\/p\u003e\n\u003cp\u003eThe paste is smooth and pliable, pale ivory, and breaks into clean slabs under the knife with just a little give. On the palate it leads with sweet cream and fresh butter, the kind of lactic pull you expect from healthy California milk, and then a quiet grassy tang comes in on the back end from the coastal pasture. The finish is clean and short, no funk, no sharpness, just a mellow milky note that fades.\u003c\/p\u003e\n\u003cp\u003eThis is a versatile cheese, the kind of wheel you keep around. It melts beautifully, it slices clean for a sandwich, and it holds its own on a board next to bigger flavors. Approachable without being boring, and a nice introduction to American farmstead cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731435380905,"sku":"11694","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/untitled-16.jpg?v=1763338095"},{"product_id":"cheddar-hooks-20-year","title":"Hook's 20 Year Aged Cheddar","description":"\u003cp\u003eHook's 20 Year Cheddar comes from Hook's Cheese Company in Mineral Point, Wisconsin, and it's one of the rarest cheddars anywhere in the country. Tony and Julie Hook have been holding wheels back for two decades to make this, and only a small allotment gets released each year.\u003c\/p\u003e\n\u003cp\u003eThe paste is dry and dense, a deep amber gold, and it breaks into shards under the knife with tyrosine and calcium lactate crystals crunching through every piece. Twenty years takes the sharp bite you expect from young cheddar and mellows it into something rounder and more savory, brown butter and toasted hazelnut running through the middle, a slow pull of caramel and salted nut on the finish. There's still cheddar tang underneath, but it sits behind the sweetness rather than in front of it.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese to serve on its own, in small slivers, with a glass of vintage port or a proper barleywine alongside. It's a splurge, and it eats like one, right in the sweet spot where age and concentration meet.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45731436691625,"sku":"11977","price":400.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Hook_s20year.jpg?v=1767466517"},{"product_id":"cheddar-cabot-clothbound-black-label-lbs","title":"Cabot Clothbound Black Label Cheddar","description":"\u003cp\u003eReal cheddar from Cabot, finished and aged at Jasper Hill Farm in Greensboro Bend, Vermont. This is the old-school way: a pasteurized cow's milk wheel wrapped in cloth bandages, rubbed with lard, and tucked into Jasper Hill's cellars for ten to fourteen months before it's ready to go.\u003c\/p\u003e\n\u003cp\u003eBlack Label is a rare, limited-release distinction, reserved for the exemplary wheels that show the most flavor development and complexity. Where the standard Cabot Clothbound is deeply savory and slightly tangy, with a nutty aroma and a sweet, caramel-like finish, the Black Label is the best-of-the-best batches, selected through sensory analysis. The paste is dense with a softly crystalline texture, breaking into clean shards under the knife, and the flavor runs richer and more concentrated: brown butter and macadamia up front, toasted baguette through the middle, and a long savory umami depth on the finish.\u003c\/p\u003e\n\u003cp\u003eThis is the cheddar that proves what clothbound aging is actually for. It's a flex of a cheddar, real, patient, fully built, the version that reminds you why people kept doing it this way in the first place.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731441770665,"sku":"14822","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpoliww5aq.jpg?v=1784234230"},{"product_id":"wisconsin-yellow-cheddar-9yr-old","title":"Wisconsin Yellow Cheddar Aged 9 Years","description":"\u003cp\u003eWisconsin Yellow Cheddar aged nine years, colored the traditional way with annatto for that deep golden hue. Wisconsin is one of the oldest cheddar-making places in the country, and a wheel that's been held this long is a real rarity.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dry, breaking into clean shards under the knife with a crunch of tyrosine crystals running through. On the palate it opens sharp and concentrated, then pulls into brown butter and toasted nut through the middle, with a butterscotch sweetness underneath the salt. There's a peppery tingle on the back of the palate that builds the longer you chew, and the finish sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eNine-year cheddars are not common, most wheels don't make it past five before drying out or losing balance. This one is right in the sweet spot where the age has concentrated the flavor without crossing into harsh or chalky. Slice a thin shard and let it sit on the tongue for a second before chewing, the paste softens and the butterscotch comes through.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":46181125521577,"sku":"16829","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou3.jpg?v=1767198470"},{"product_id":"oma-von-trapp-seasonal-lbs","title":"Oma Von Trapp","description":"\u003cp\u003eOma is a thermized cow's milk washed-rind from von Trapp Farmstead in Waitsfield, Vermont, aged in the caves at Jasper Hill. The milk comes from the von Trapp family's grass-fed Ayrshire and Jersey herd, and the wheels are washed in brine during aging, which is what gives Oma that pinkish-orange rind and the pudding-soft paste sitting just underneath.\u003c\/p\u003e\n\u003cp\u003eOn the knife it gives way easily, semi-soft with a cream line that runs right against the rind. The flavor is classic washed-rind but on the friendlier side of the family, meaty and savory up front with a mushroomy pull, then a sweet cream finish from the Jersey milk that hangs on the palate. It's the kind of cheese that reads bold on the nose but eats gentle, more Reblochon energy than Époisses attitude.\u003c\/p\u003e\n\u003cp\u003eOma means grandmother in German, a nod to the von Trapp family's Austrian roots, and this is one of the best examples of a genuine European-style washed-rind being made in America right now. Two great Vermont operations, one wheel.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46444472271017,"sku":"17131","price":48.0,"currency_code":"USD","in_stock":true}]},{"product_id":"mount-alice-von-trapp-lbs","title":"Mount Alice Von Trapp","description":"\u003cp\u003eMount Alice is a small soft-ripened wheel from Von Trapp Farmstead in Waitsfield, Vermont, made with pasteurized cow's milk from the family's grass-fed herd. The rind is washed during aging, developing a rust-pink color with a supple, almost custardy paste underneath.\u003c\/p\u003e\n\u003cp\u003eCut into one and the paste pulls gently away from the knife, runny near the rind with a slightly firmer center that softens out at room temperature. The flavor leans buttery and lactic up front, fresh-cream sweetness that gives way to a vegetal pull from the washed rind, turning mushroomy and forest-floor on the back of the palate. Aged about 60 days in the farm's cave, plenty of time for the rind to do its work but not so long that the paste turns sharp or ammoniated.\u003c\/p\u003e\n\u003cp\u003eA washed-rind wheel that reads expressive without being overpowering. Right in the sweet spot for a sit-down cheese course or a slow afternoon.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46444472991913,"sku":"17132","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp8rnsc1fl.jpg?v=1781814339"},{"product_id":"cheddar-hooks-12-year","title":"Hook's 15 Year Aged Cheddar","description":"\u003cp\u003eHook's 15 Year Aged Cheddar comes out of Mineral Point, Wisconsin, where Tony and Julie Hook have been making cheese since 1976 and aging the long-program cheddars that put them on the map. This is a pasteurized cow's milk cheddar held back for fifteen years, which is about as far as anyone in the country takes the recipe.\u003c\/p\u003e\n\u003cp\u003eAfter that much time the paste has gone dense and hard, breaking in sharp flakes under the knife with a real crunch from tyrosine and calcium lactate crystals running all the way through. The flavor leads with a big sharp tang, then pulls into toasted nut, brown butter, and a savory, almost roasted depth. The finish is long and salty with that slow crystalline crunch fading out well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of the most popular cheddars in the shop for a reason. Fifteen years is a serious commitment from a cheesemaker, and you taste every one of them.\u003c\/p\u003e","brand":"Hook's Cheese Company, Inc.","offers":[{"title":"Default","offer_id":46497908818089,"sku":"10001139","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-hooks-12-year-aged-cheddar_083caedd-c194-4f8c-bd34-9b68516d224a.jpg?v=1761069216"},{"product_id":"big-sky-grana-bleu-mont-dairy-lb","title":"Bleu Mont Dairy Big Sky Grana","description":"\u003cp\u003eBig Sky Grana is a cave-aged grana-style wheel made by Willi Lehner of Bleu Mont Dairy in Blue Mounds, Wisconsin. Willi calls himself a nomadic cheesemaker, sourcing milk from herds around the area, producing the wheels at partner dairies, and bringing them back to his own cave to rest. Built on the same recipe lineage as Parmigiano-Reggiano, this is a super rare cheese, the kind we only get a wheel of a year.\u003c\/p\u003e\n\u003cp\u003eThe paste is dry, dense, and loaded with tyrosine crystallization, so it breaks off in flaky shards instead of slicing clean. Flavor is super caramelly, super sharp, with a deep toasted-hazelnut and burnt-caramel pull that runs through the middle and lingers on the finish. There is a quiet cave-aged earthiness underneath the nuttiness, the kind of mineral note that tells you the wheel sat long enough to earn its sharpness.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for an American grana. It does everything a long-aged Parmigiano does, with its own Wisconsin signature pressed into the rind. Shave it over a salad, snap off chunks for a board, or grate it into a pasta where you want the crystals to crunch through.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46603258855593,"sku":"17364","price":58.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp9k7tebtd.jpg?v=1781808425"},{"product_id":"julianna-capriole-lbs","title":"Julianna Capriole","description":"\u003cp\u003eJulianna is a pasteurized goat's milk cheese from Capriole Farmstead in Greenville, Indiana, where Judy Schad has been making some of the country's most distinctive goat cheeses for decades. It's a semi-soft round rolled in herbes de Provence, rosemary, lavender, fennel, savory, and the rind blooms into the paste as the cheese ages.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth under the herb-rubbed rind, with a bright goat lactic tang right on the front of the tongue and a slow herbal, slightly vegetal pull through the middle. As it ripens, you get a little softening just under the rind while the center stays a touch chalky, the kind of centripetal aging you see on a good natural-rind goat cheese. The herbs read aromatic and savory rather than sharp, more Provence garden than spice rack.\u003c\/p\u003e\n\u003cp\u003eThis is one of the cheeses that put American farmstead goat on the map, and it still holds its own next to anything coming out of the Loire. Right in the sweet spot for a spring or summer board.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46616036802729,"sku":"17434","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmps0u7v8ba.jpg?v=1781808681"},{"product_id":"winnimere-black-label-lbs","title":"Jasper Hill Winnimere Black Label","description":"\u003cp\u003eWinnimere is Jasper Hill Farm's winter cheese from Greensboro, Vermont, a take on the Jura Mountain classics like Vacherin Mont d'Or and Försterkäse. Raw cow's milk from the Andersonville Ayrshire herd, made only in the months when the cows are on hay, wrapped in strips of spruce cambium harvested from the farm's own woodlands and washed in a cultured salt brine as it ages.\u003c\/p\u003e\n\u003cp\u003eAt 60 days the paste is spoonably soft under the bark, a loose custardy pool the color of fresh cream. The flavor picture is sweet cream and custard right up front, then bacon and resinous spruce pulling through the finish from the rind. Rich, savory, a little bit smoky, held together by that piney wrap.\u003c\/p\u003e\n\u003cp\u003eBest enjoyed by peeling a bit of the top rind off and diving in with a spoon and some friends. American Cheese Society Best in Show winner in 2013, and one of the few cheeses in the store you only get for a few months of the year.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46683194982569,"sku":"17584","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/01-winnimere-black-label_da511191-a5e5-446d-a412-ab8ea147f091.png?v=1781641142"},{"product_id":"pimiento-cheese-spread","title":"Pimento Cheese Spread","description":"\u003cp\u003eA Southern-style cheese spread, sharp cheddar whipped with roasted pimiento peppers into a soft, scoopable paste. No rind, no aging, made to be eaten fresh out of the tub.\u003c\/p\u003e\n\u003cp\u003eThe texture is properly creamy, spreadable in one pass across a cracker or a piece of toast, with little flecks of red pepper running through the paste. The flavor leads with cheddar tang, buttery and cultured, then the roasted pimiento comes in behind it with a soft sweet-pepper warmth. It finishes savory and clean, a gentle pepper heat sitting on the back of the tongue.\u003c\/p\u003e\n\u003cp\u003eOne of those spreads that earns its keep on a summer table. Great on a cracker, better on grilled bread, and the move a lot of people down South swear by is a spoonful stirred into scrambled eggs or melted onto a burger right off the grill.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":46724728258729,"sku":"17642","price":10.0,"currency_code":"USD","in_stock":true}]},{"product_id":"humble-parish-hill-creamer-lbs","title":"Parish Creamery Humble","description":"\u003cp\u003eHumble is a small-format monastic tomme from Parish Hill Creamery in Vermont, one of the country's most quietly serious raw-milk producers. Made with fully grass-fed cow's milk, aged over 60 days on 4-pound wheels shaped in a basket mold.\u003c\/p\u003e\n\u003cp\u003eCut it open and the paste is a rich yellow, a tell that these are grass-fed cows on Vermont pasture. The texture is loose and giving in the way a proper tomme should be, buttery and fudgy on the tongue. Young Humble is pudgy, bright, and nutty. As the wheel ripens, vegetal notes come forward and a light earthy funk settles in from the rind.\u003c\/p\u003e\n\u003cp\u003eThat rind is the story here. Parish Hill spontaneously ferments hard cider up on the farm and washes the wheels frequently, which builds the golden-hued crust. You can eat it or leave it, up to you. Humble is also one of those tomme-style cheeses that melts beautifully, so it earns a place on the board and in the kitchen.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46765926973609,"sku":"17793","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/01-parish-hill-humble.png?v=1781640695"},{"product_id":"shabby-shoe-lbs","title":"Blakesville Creamery Shabby Shoe","description":"\u003cp\u003eThis is Shabby Shoe from Blakesville Creamery in Port Washington, Wisconsin, a pasteurized goat's milk cheese made in the style of Chabichou du Poitou from France's Loire Valley. All of the milk comes from the creamery's own Blakesville Dairy Farm, which keeps the flavor honest and consistent from batch to batch.\u003c\/p\u003e\n\u003cp\u003eThe thin, wrinkled rind comes from Geotrichum, and it does what a great bloomy rind should do: ripen the cheese from the outside in. You get a gooey cream line right under the rind and a lighter, chalkier core, so every slice gives you two textures at once. On the palate it leans bright and citrusy, with clean goat's milk lactic on the front and a mineral, wet-stone finish that keeps things elegant instead of funky.\u003c\/p\u003e\n\u003cp\u003eAmerican Cheese Society Gold in 2023, Silver in 2024 and 2025, plus a Bronze at the World Championship Cheese Contest in 2024 tells you these guys nailed the recipe. Right in the sweet spot for anyone who loves a proper French chèvre but wants to taste what Wisconsin is doing with the same tradition.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46765958135977,"sku":"17797","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BlakesvilleCreameryShabbyShoe.png?v=1787944939"},{"product_id":"sunny-ridge-lbs","title":"Blakesville Creamery Sunny Ridge","description":"\u003cp\u003eSunny Ridge is a pressed, washed-rind goat's milk cheese from Blakesville Creamery in Port Washington, Wisconsin. The dairy works exclusively with goat milk from their own herd, and this wheel is pressed and aged over several months for a developed rind and a semi-hard paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple at room temperature, with a fine even break under the knife and a pale ivory color rather than the buttery yellow you get from cow milk. The rind is brushed and washed during aging, building a sticky pink-orange exterior with a quiet washed-rind perfume that stays well shy of stinky. As the cheese warms, you get the clean lactic brightness that goat milk carries straight through to the finish.\u003c\/p\u003e\n\u003cp\u003eFlavors lean toward toasted nuts and a gentle browned-butter sweetness from the long aging, with a vegetal, mushroomy pull from the rind sitting just underneath. The finish is long and clean, with that fresh-cream tang that lets you know this is goat's milk. A really lovely example of what American goat dairies are doing with longer pressed and washed wheels, and a great pick for anyone who already knows they love goat cheese and wants to see what one looks like after a few months in the cave.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46765958201513,"sku":"17798","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp94spg0yl.jpg?v=1782170096"},{"product_id":"wagon-wheel-cowgirl-creamery-lbs","title":"Cowgirl Creamery Wagon Wheel","description":"\u003cp\u003eWagon Wheel is a semi-firm organic cow's milk cheese from Cowgirl Creamery in Point Reyes Station, California. Made with milk from nearby North Bay dairies, it's aged a couple of months in the Petaluma caves, just long enough to develop a thin natural rind and a supple pressed paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is smooth and pliable, slicing cleanly under the knife with a buttery, almost creamline mouthfeel. Flavors lean gentle and milky, fresh cream and sweet butter on the front, a quiet toasted hazelnut note through the middle, and a soft, clean finish. It melts beautifully, which is why it earned its name and its reputation as one of Cowgirl's most versatile everyday wheels.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to keep on hand when you want something approachable that still tastes like real farmhouse milk. Just because it's mild doesn't mean it's not flavorful.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":46840147476649,"sku":"18045","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/CowgirlCreameryWagonWheel.jpg?v=1787955204"},{"product_id":"failla-pinot-noir-willamette-valley-2023-750ml","title":"Failla Pinot Noir Willamette Valley 2023 (750ml)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 2023 Failla Pinot Noir, Willamette Valley, comes from founder and winemaker Ehren Jordan, who launched Failla in 1998 on California's Sonoma Coast before expanding into Oregon, drawn by the promise of the Willamette Valley's cool-climate sites. This bottling draws grapes from four notable vineyards across the Northern Willamette Valley — Amity Hills, Seven Springs, Björnson, and Eola Springs — chosen for their diverse terroir and mature vines that add layers of complexity. The fruit is farmed under practicing organic methods, and in the cellar Jordan takes a gentle, hands-off approach: fermentation relies on native yeast with 25% whole cluster, and the wine ages 14 months sur lie in just 10% new French oak before being bottled unfined and unfiltered. On the nose and palate, the wine shows rose petals, orange zest, cranberries, and pomegranate seeds, with mouth-watering acidity, well-structured tannins, and flavors of fresh mushroom and brambly red berries. What makes it special is the combination of thoughtful, minimal-intervention winemaking with fruit sourced from some of the Willamette Valley's most respected vineyard sites — a wine that stays true to Oregon Pinot Noir's cool-climate character while reflecting Failla's site-driven philosophy.\u003c\/p\u003e","brand":"Chambers \u0026 Chambers","offers":[{"title":"Default Title","offer_id":47319925817513,"sku":"25817513","price":30.0,"currency_code":"USD","in_stock":true}]},{"product_id":"ellman-brothers-blend-napa-valley-proprietary-red-2022-750ml","title":"Ellman 'Brothers Blend' Napa Valley Proprietary Red 2022 (750ml)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 2022 Ellman Family Vineyards Brother's Blend comes from the family's 20-acre estate along Napa Valley's Silverado Trail, tucked at the base of Soda Canyon in the shadow of Atlas Peak, where old riverbed soils and sharp drainage shape the fruit. The Ellmans, who came to the U.S. from South Africa in 1974, planted this estate in 2005 and now work with winemaker Andy Erickson and vineyard manager Michael Wolf. While most of their wines are single-vineyard and varietal-specific, the Brother's Blend is the one wine they treat as a blank canvas each vintage, built from whatever fruit and blocks speak loudest that year. The 2022 is 81% Cabernet Sauvignon, 17% Merlot, and 2% Cabernet Franc, with the Merlot bringing a lift of fresh blue fruit and smoothing out the tannins. It was a dry year in Napa, and the vines had to work for their water — that kind of stress tends to concentrate flavor and deepen a wine's sense of place — and a late-season warm spell pushed the fruit into a ripe, generous style with soft tannins and real length. What you end up with is a juicy, open-knit red that's ready to drink now and shows off the rich, polished character the Ellman wines are known for.\u003c\/p\u003e","brand":"Ellman Family Vineyards LLC","offers":[{"title":"Default Title","offer_id":47320270930089,"sku":"70930089","price":150.0,"currency_code":"USD","in_stock":true}]},{"product_id":"brovo-orange-curacao-750ml","title":"BroVo Orange Curacao (750ml)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMade by BroVo Spirits, a craft distillery in Seattle founded in 2011, known for building its liqueurs the old-fashioned way rather than compounding flavor from concentrates. This curaçao was developed with bartender Laurent Lebec of Chicago's Big Star, purpose-built for the margarita but versatile enough for any classic calling for orange liqueur — Sidecars, Cosmopolitans, and beyond. It's made by adding a blend of white rum, vodka, and two-year French brandy to tanks with three distinct dried orange peels: sweet California oranges, bitter Laranja oranges from Curaçao, and Seville oranges from Spain. The layered citrus sourcing gives it real depth and a true bittersweet character, with all natural flavor and color and no additives — a more textured, craft alternative to the mass-market triple secs most bars default to.\u003c\/p\u003e","brand":"Winebow","offers":[{"title":"Default Title","offer_id":47385630081193,"sku":"90000385","price":35.0,"currency_code":"USD","in_stock":true}]}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/collection-usa-country-only.png?v=1781109636","url":"https:\/\/cheesestore.com\/collections\/american-artisan-cheese.oembed?page=2","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}