{"title":"Blue Cheese","description":"\u003cp\u003eBlue cheese is a spectrum, not a dare. On the gentle end there's Cambozola Black Label, essentially a triple-cream brie with a whisper of blue, and Gorgonzola dolce, sweet enough to spoon. The middle is where the classics live: Fourme d'Ambert, one of France's oldest cheeses; Stilton from Colston Bassett, fudgy and rich; and its orange cousin, Shropshire Blue.\u003c\/p\u003e\n\u003cp\u003eAt full volume: Roquefort. We usually carry it from more than one house (Papillon, Gabriel Coulet), sheep's milk wheels ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where penicillium roqueforti does its work the way it has for centuries.\u003c\/p\u003e\n\u003cp\u003eThe new world holds its own here too. Rogue Creamery's Caveman Blue out of Oregon, Roaring Forties from an island off Tasmania, Shaft's aged right here in California.\u003c\/p\u003e\n\u003cp\u003eBlues want sweetness next to them: dessert wine, honey, a ripe pear. Cut fresh in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"fourme-dambert-1","title":"Fourme d'Ambert","description":"\u003cp\u003eFourme d'Ambert is an AOP cow's milk blue from the Auvergne region of central France, one of the oldest blues in the world with roots going back over a thousand years. It comes in its signature tall cylinder, smaller and taller than most blues, with a dusty natural rind that hides a pale ivory paste laced with fine blue-green veins.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and dense, almost fudgy, and slices clean without crumbling. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue spreads in even seams from edge to edge rather than pooling in pockets. On the palate it opens with sweet fresh cream and hazelnut, then the blue arrives mid-palate as a savory pull rather than a sharp bite, with a quiet mushroomy note from the rind. The finish is gentle, a soft mineral lift that lingers without burning.\u003c\/p\u003e\n\u003cp\u003eThis is the blue to reach for when you want something refined and approachable, the gateway for people who think they don't like blue cheese and a regular standby for those who do. Mild, nutty, and properly made, right in the sweet spot of the Fourme tradition.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45873110909097,"sku":"10001411","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fourme-d-ambert.jpg?v=1744803867"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/shafts_blue.jpg?v=1744804027"},{"product_id":"stilton","title":"Clawson Dairy English Stilton","description":"\u003cp\u003eEnglish Stilton from Clawson Dairy in Long Clawson, Leicestershire. Stilton is a PDO blue, which means it can only be made in three English counties (Derbyshire, Leicestershire, Nottinghamshire) to a specific recipe, and Clawson has been working that recipe in the village it's named after for over a hundred years.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory shot through with even blue-green veining, firm enough to crumble in shards under the knife but with a soft, almost fudgy give as it warms up. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is what gives Stilton that confident, even spread of blue rather than pockets. On the palate it opens buttery and rich, then the veining kicks in with a salty, peppery bite that pulls back into a long, sweet, creamy finish.\u003c\/p\u003e\n\u003cp\u003eThis is the classic English blue, less acidic than a lot of American blues and more elegant than its reputation suggests. The wheel is big and worth showing off whole if the occasion calls for it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673229942953,"sku":"10001427","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_335e709e-6f90-472d-b6bf-8bf5f479e0ed.png_v_1736257467.jpg?v=1755125211"},{"product_id":"valdeon","title":"Valdeon","description":"\u003cp\u003eValdeón is a blended cow's and goat's milk blue from the Picos de Europa in Castilla y León, Spain, with IGP protection tying the recipe to its mountain home.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and a little fudgy, with blue veins running heavy through a pale ivory body. Wheels are pierced young so the Penicillium roqueforti can breathe through the cheese, then wrapped in sycamore leaves and tucked into the cool, humid caves of the region for a couple of months. On the palate it opens with a buttery, salt-forward entry, then the blue veining kicks in with a confident peppery bite that pulls back into a long, savory finish. More assertive than a Gorgonzola Dolce, less feral than a Cabrales, sitting right in the sweet spot for someone who wants a serious Spanish blue without going all the way to the deep end.\u003c\/p\u003e\n\u003cp\u003eThe leaf wrap is the giveaway on the counter and part of why this cheese is worth knowing, it keeps the paste moist and gives the rind that mottled, foraged look that says mountain cheese before you've even cut into it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230368937,"sku":"10001429","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/valdeon.jpg?v=1744804161"},{"product_id":"roquefort-gabriel-coulet-lbs","title":"Roquefort Gabriel Coulet","description":"\u003cp\u003eRoquefort Gabriel Coulet comes from a family-run fromagerie in Roquefort-sur-Soulzon, the only village in France where this cheese can legally be made. It is raw sheep's milk, AOP protected, and aged in the limestone caves underneath the village for at least 120 days, a full month longer than the AOP minimum.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and unctuous, ivory white shot through with even blue-green veining that runs all the way to the rind. That even spread is the giveaway of a properly pierced wheel, the needle marks let the Penicillium roqueforti breathe through the cheese rather than sitting in pockets. On the palate it opens sweet and milky from the sheep's milk, then the blue kicks in through the middle with a peppery bite that pulls back into a long salty finish with a quiet undergrowth aroma underneath.\u003c\/p\u003e\n\u003cp\u003eThis is Roquefort the way it should taste, balanced rather than aggressive, with the sweetness of the milk holding its own against the bite of the veins. The longer cave age shows in the concentration on the finish and in how smoothly the paste carries the salt. Right in the sweet spot for a Roquefort.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673243705513,"sku":"10001419","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RoquefortPapillion_768dc8b5-053e-42e5-a0f6-92058e570398.jpg?v=1763422482"},{"product_id":"rodolphe-lm-roquefort-lbs","title":"Rodolphe Le Meunier Roquefort","description":"\u003cp\u003eRoquefort is the sheep's milk blue from Roquefort-sur-Soulzon in the south of France, aged in the natural limestone caves of Combalou where cool damp air pulled through the fleurines feeds the Penicillium roqueforti and shapes every wheel. This particular selection is finished by Rodolphe Le Meunier, the affineur out of the Loire who picks his wheels at the moment he thinks they are in balance.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and moist, pale ivory shot through with even blue veining, breaking rather than slicing cleanly under the knife. It opens tangy on the front of the palate from the raw sheep's milk, then the blue kicks in through the middle with a confident peppery bite, and the whole thing pulls back into a long sweet buttery finish that is the calling card of a properly aged Roquefort. There is a damp limestone and mushroom note from the caves running underneath all of it.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth the splurge is the affinage. A lot of Roquefort can lean too salty or too sharp on the front end. Rodolphe's wheels hold the salt back and let the sweet finish do the work.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243869353,"sku":"13743","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/roqueforte_ddc749dd-5e5b-41b7-9d42-b03c9871b83a.jpg?v=1744804658"},{"product_id":"roquefort-papillon-lbs","title":"Roquefort Papillon","description":"\u003cp\u003eRoquefort Papillon is a raw sheep's milk blue from Roquefort-sur-Soulzon in the Aveyron, made by Fromageries Papillon and aged in the natural limestone caves the appellation is named for. Roquefort was the first AOC cheese ever protected, back in 1925, and Papillon has been working these caves since 1906.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, shot through with even veins of blue from the Penicillium roqueforti that breathes through the wheel as it ages. On the palate it leads with the rich, buttery sweetness of sheep's milk, then the blue kicks in with a controlled piccante bite before the finish pulls long and sweet with a quiet mineral note from the caves. Salt, tang, and sweetness all show up in the same bite, balanced rather than aggressive.\u003c\/p\u003e\n\u003cp\u003eThis is Roquefort done in the classic style, the kind where the cave does as much of the work as the curd. A piece at room temperature, with the veins relaxed and the cream line just starting to glisten, is right in the sweet spot.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673243902121,"sku":"10001420","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_545de8aa-a1aa-49e1-bd82-43a906e80e5e.png_v_1736262424.jpg?v=1755125830"},{"product_id":"roquefort-society-bee-lbs","title":"Roquefort Society Bee","description":"\u003cp\u003eThis is Roquefort from Société, the oldest and largest of the Roquefort houses, made in Roquefort-sur-Soulzon in the Aveyron from raw sheep's milk and aged in the natural limestone caves of Mont Combalou. The Bee label is their classic A.O.C. selection, one of the oldest protected cheeses in the world with a recipe that traces back nearly a thousand years.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, moist and yielding, shot through with a wide even spread of blue-green veining. That spread is the calling card of properly aged Roquefort, the wheels are pierced during affinage so the Penicillium roqueforti can breathe through the cheese rather than getting injected after the fact. On the palate it leads with a bright salty tang, then the buttery sheep's milk richness comes up underneath, and the finish pulls long and sweet with a peppery piccante bite holding on at the back of the tongue.\u003c\/p\u003e\n\u003cp\u003eThe natural cave air does what no climate-controlled room can replicate, drawing through the fleurines in the rock and leaving that damp-stone, mushroomy depth in the paste. Right in the sweet spot where intense meets elegant.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673244065961,"sku":"10001421","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/roqueforte_6b32cdf0-a4bd-47fc-9d41-33b7e79d591e.jpg?v=1744804663"},{"product_id":"briacacio-a-vino","title":"De'Magi Briacacio a Vino","description":"\u003cp\u003eA cow's milk blue from the De'Magi affineurs in Castiglion Fiorentino, Tuscany, aged in the must of Passito, the Italian dessert wine, with raisins pressed into the rind. One of Dom's favorite blues right now.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and yielding, stained a deep purple-red along the outer edge where the wine must has soaked in. The first taste is all fruity sweetness, raisin and dessert wine right up front, before the blue underneath opens up with a tangy savory pull and a gentle earthy weight. There's a subtle nuttiness running underneath and a slow warming spice on the finish that lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for someone who wants the fruit and the funk in the same bite. The Passito must does most of the talking on the front end, the blue holds the middle, and the finish stays sweet and savory at the same time. It sits in its own category, somewhere between a wine-washed table cheese and a proper aged blue.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673246752937,"sku":"10107","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-briacaccio-a-vino.jpg?v=1744804709"},{"product_id":"demagi-gorgonzola-dolce-latte-1","title":"De'Magi Gorgonzola Dolce Latte","description":"\u003cp\u003eA cow's milk Gorgonzola from Lombardy in northern Italy, made in the Dolce style, the sweeter and softer of the two DOP Gorgonzola recipes. This is the most popular style of Gorgonzola in Europe, a spoonable paste with blue veining that's been part of the northern Italian table for centuries.\u003c\/p\u003e\n\u003cp\u003eThe paste is super creamy, almost mascarpone-soft, folding rather than slicing under the knife. The Penicillium roqueforti is pierced through the wheel during aging so it can breathe, giving an even spread of blue veining without ever turning sharp. On the palate it opens buttery and milky, with a clear sweet-cream note that's the calling card of a proper Dolce. The blue kicks in through the middle, more mushroomy and earthy than peppery, with just a whisper of tang before the finish pulls back into that long, sweet, creamy close.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for people who think they don't like blue, and a blue for people who already do. Spread it on bread, spoon it over warm polenta, or pair it with a strawberry the way they do in Lombardy.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673251242153,"sku":"11403","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-de-magi-gorgonzola-dolce-latte.jpg?v=1744804742"},{"product_id":"cabrales-lbs","title":"Cabrales","description":"\u003cp\u003eCabrales comes from the Asturias region of northern Spain, a DOP blue made from a blend of raw cow, goat, and sheep's milk depending on the season. The wheels are aged in natural limestone caves in the Picos de Europa for two to four months, where the airflow and humidity let Penicillium molds develop on their own without any needling.\u003c\/p\u003e\n\u003cp\u003eThe paste is loose and crumbly, breaking into chunks rather than slicing clean, shot through with deep blue-green veining that runs all the way to the rind. The aroma is strong and cavy, and the flavor is bold, with a pronounced piccante bite at the back of the palate, a salty edge, and a long finish that sticks with you.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more intense blues in the case, in a class of its own among Spanish blues.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731072573609,"sku":"12206","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp7cf2936.jpg?v=1781812733"},{"product_id":"champignon-grand-noir-lbs","title":"Grand Noir","description":"\u003cp\u003eGrand Noir is a German blue from Käserei Champignon in the Allgäu, the alpine dairy region in the south of Bavaria, wrapped in its signature jet-black wax rind. The wax does real work here, holding moisture in so the paste stays luxuriously buttery while the blue develops underneath.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and rich, a pale ivory color shot through with bold blue veining that runs evenly across the wheel. On the palate it opens with sweet cream and butter, then the blue pushes through with a savory, slightly tangy lift and a controlled peppery bite on the back end. There is real depth to it, salty and sweet at the same time, with a long finish that holds on the palate.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for people who want the bite without the sharp acidic edge that some blues lean into. The cream-forward paste makes it approachable, the veining gives it confidence, and the whole thing reads as decadent rather than aggressive.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731075227817,"sku":"10001413","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/GrandCruBlue.jpg?v=1765234032"},{"product_id":"colston-bassett-stilton-lbs","title":"Colston Bassett Stilton","description":"\u003cp\u003eColston Bassett Stilton is a pasteurized cow's milk blue from Nottinghamshire, England, made at the oldest continuously operating Stilton dairy and aged by Neal's Yard Dairy in London. Milk comes from a handful of farms within a few miles of the dairy, and the curds are still hand-ladled, a slow traditional step that protects the structure of the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and fudgy with a really high fat content, so it breaks under the knife rather than crumbles, and the blue veining runs evenly through the wheel from being pierced during aging so the Penicillium roqueforti can breathe. On the palate it leads with sweet cream and a deep cocoa note, almost dark chocolate, with a little cherry or stone fruit drifting through the middle. The blue itself comes in late as a controlled peppery pull, more mineral tang than sharp bite, and the finish stays sweet long after the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is Stilton at its most luxurious. It earns its reputation as a dessert cheese, the kind of wheel you bring out at the end of a long meal with a glass of tawny Port and let everyone slow down for.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731084665001,"sku":"12780","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/ColtonBassetStilton.jpg?v=1763168988"},{"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":"king-island-roaring-40s-blue-cheese","title":"King Island Dairy Roaring Fourties","description":"\u003cp\u003eRoaring Forties Blue comes from King Island Dairy off the northwest coast of Tasmania, Australia, named for the westerly winds that batter the island and keep its pastures green year-round. It's a pasteurized cow's milk blue sealed in dark wax instead of left with an open rind, and that single decision changes everything about how the cheese eats.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and buttery, holding its shape under the knife with a smooth, even blue spread running through. Because the wax locks the moisture in, the wheel keeps a real fresh-cream sweetness all the way through aging, with toasted hazelnut and a little caramel building underneath. The blue note is steady and confident, more warm pepper on the back of the palate than sharp bite, and the finish lands on salted butter rather than salt and tang.\u003c\/p\u003e\n\u003cp\u003eIf you've been put off by aggressive cave-aged blues, this is the one that brings you in: rich, creamy, sweet on the front, gentle on the finish, and unmistakably blue in the middle.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731313123497,"sku":"11432","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Roaring_Fourties.jpg?v=1763331548"},{"product_id":"shropshire-blue-lbs","title":"Clawson Dairy Shropshire Blue","description":"\u003cp\u003eShropshire Blue is a cow's milk blue from Long Clawson in Leicestershire, England, instantly recognizable for that bright orange paste streaked through with deep blue veining. The color comes from annatto, the same plant dye used in old-school cheddars, and it's what gives this cheese its signature look on a board.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-firm and a little on the drier side, with a crumbly break under the knife and a creamy coat once it warms up at room temperature. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue spreads so evenly across the paste. Flavor-wise it leads sweet and creamy, with caramel and a little nuttiness through the middle, then the blue veining kicks in with a confident peppery bite that pulls back into a long, sweet-savory finish.\u003c\/p\u003e\n\u003cp\u003eServe it at room temperature so the paste opens up and the aromatics get a chance to lift. A gorgeous, slightly sharp, a little nutty blue cheese — absolutely love it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731351199913,"sku":"10001422","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/a_23_shropshire.jpg?v=1745868215"},{"product_id":"aschenblau-cambozola-black-label-lbs-1","title":"Aschenblau Cambozola Black Label","description":"Aschenblau is a premium, triple-cream soft-ripened blue cheese from Germany with a dusky gray mold rind and blue veining. It's known for its buttery, nutty, and sweet taste with a mild blue note, making it a very approachable and spreadable blue cheese for those new to blue cheeses.","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45935863431337,"sku":"16613","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_8fc91307-edff-4e1d-b8dd-ae096f25a478_5_.png_v_1730984373.jpg?v=1756232681"},{"product_id":"bleu-dauvergne-lbs","title":"Bleu d'Auvergne","description":"\u003cp\u003eBleu d'Auvergne is a cow's milk blue from the Auvergne region of central France, aged in the cool volcanic cellars that have shaped this style since the mid-1800s. AOP protected, with a thin natural rind and an ivory paste shot through with blue-green veins.\u003c\/p\u003e\n\u003cp\u003eThe curd is pierced during the aging process so the Penicillium roqueforti can breathe through the wheel, which is what gives it that even blue spread and the peppery piccante on the back of the palate. Buttery and creamy on the front, then the blue veining kicks in with a confident bite that pulls back before it gets sharp.\u003c\/p\u003e\n\u003cp\u003eThis is the blue for people who think they don't like blue. It has all of the structure and complexity of a Roquefort, but the cow's milk softens the edges and lets the cream do more of the work. Right in the sweet spot between approachable and serious.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46019310977193,"sku":"11493","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Bleud_Auvergne.jpg?v=1766337667"},{"product_id":"defendi-gorgonzola-piccante","title":"Caseificio DeFendi Gorgonzola Piccante (DOP)","description":"\u003cp\u003eCaseificio DeFendi's Gorgonzola Piccante comes out of Arzago d'Adda in Lombardia, the heartland of Italian blue. DOP, cow's milk, and aged long enough to earn the piccante side of the Gorgonzola name.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and crumbly through the middle, with a creamier pull as you get closer to the rind. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue veining runs evenly from edge to edge instead of pooling in pockets. Flavor opens buttery and cultured, then the blue kicks in with a confident peppery bite that hangs on the palate well past the swallow. Cavey, mineral, and properly savory.\u003c\/p\u003e\n\u003cp\u003eThis is the Gorgonzola for people who already know they like blue. The DeFendi family has been at this since 1925, and the piccante is what they're known for, right in the sweet spot where age, salt, and that signature piccante heat come together.\u003c\/p\u003e","brand":"DeFendi","offers":[{"title":"Default Title","offer_id":46092688851113,"sku":"16722","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/untitled-38-defendi.jpg?v=1765253714"},{"product_id":"st-agur","title":"Saint Agur","description":"\u003cp\u003eSaint Agur is a French double-cream blue from the village of Beauzac in the Auvergne, the mountainous region that gave the world Roquefort, Fourme d'Ambert, and Bleu d'Auvergne. Pasteurized cow's milk is enriched with cream before the curd is set, which pushes the fat content up into double-crème territory and gives the cheese its signature ivory paste.\u003c\/p\u003e\n\u003cp\u003eThe texture is soft and spreadable, almost like a whipped cultured butter, shot through with fine blue veins from Penicillium roqueforti. On the palate it opens with rich cream and a buttery sweetness, then the blue kicks in as a gentle peppery pull on the back of the tongue. Less salty than most blues, which is the whole point: the cream stays in the foreground and the piccante finish settles in slow.\u003c\/p\u003e\n\u003cp\u003eThis is the blue for people who think they don't like blue cheese, and also the one blue lovers reach for when they want something that spreads on a cracker instead of crumbling on a board. Cream-forward, gently spicy, and sits right in that sweet spot between rich and approachable.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46497870020777,"sku":"10001424","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/SaintAgur_c6c7d686-21c7-44d6-ba8a-032dd0ecb03c.jpg?v=1763334272"},{"product_id":"shropshire-blue-colston-basset-lb","title":"Colston Basset Shropshire Blue","description":"\u003cp\u003eShropshire Blue from Colston Bassett Dairy in the village of Colston Bassett, Nottinghamshire. Same dairy that makes one of the most respected Stiltons in England, working with milk from a handful of local farms.\u003c\/p\u003e\n\u003cp\u003eThe paste is a bright orange, colored with annatto, threaded evenly with steel-blue veins. Pasteurized cow's milk, hand-ladled, pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is what gives you that even spread of blue and the confident peppery finish. Aged for about ten to twelve weeks. Semi-soft and buttery, breaks with a soft crumble under the knife but stays fudgy on the palate. The flavor opens sweet and creamy, a brown-butter and toasted-hazelnut middle, then the blue veining pulls in with a peppery bite that holds well past the swallow.\u003c\/p\u003e\n\u003cp\u003eIt's a blue for people who already love Colston Bassett's Stilton and want to see what the same hands do with a different recipe. The orange paste makes a beautiful slice on a board, and the balance of sweet, buttery, and peppery is hard to find anywhere else.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46655704498345,"sku":"17487","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-12-05-at-12-04-29-PM.png?v=1764965474"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/ColtonBassetStilton.jpg?v=1781112053","url":"https:\/\/cheesestore.com\/collections\/blue-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}