{"title":"Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDiscover artisan cheeses curated from the world's great dairy regions — creamy triple-crèmes from Île-de-France, aged Parmigiano-Reggiano from Emilia-Romagna, raw-milk classics, and rare farmstead wheels you won't find at the supermarket. Every cheese is hand-selected by The Cheese Store of Beverly Hills, bringing nearly 60 years of curation since 1967 to your kitchen. Shop the full selection for nationwide shipping, or visit us in Beverly Hills.\u003c\/span\u003e\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":"brie-de-meaux","title":"Brie de Meaux","description":"\u003cp\u003eThis is the original Brie, the recipe that gave the whole family its name, made in big format wheels so the paste has lots of surface area to ripen against.\u003c\/p\u003e\n\u003cp\u003eThat large surface area is exactly what you want when you cut into one of these. The cream line just under the rind goes soft and runny, while the center stays a touch firmer and fresher, so you get two textures in one slice. The flavor leans sweet cream and butter first, with a clear mushroomy note pulling through from the rind. This cow's milk cheese is aged in cool, humid cellars, with a white Penicillium candidum bloom that the affineur watches carefully as the wheel ripens from the outside in.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673210445993,"sku":"12427","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-brie-de-meaux.jpg?v=1744803879"},{"product_id":"morbier","title":"Morbier","description":"\u003cp\u003eMorbier is a raw cow's milk cheese from the Franche-Comté in eastern France, made in the same Jura highlands that give us Comté. The thing everyone notices first is that dark seam of vegetable ash running right through the middle of the paste, a holdover from the days when farmers would cover the morning's curds with ash to protect them until the evening milking went on top.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and semi-soft, ivory to pale yellow, and gives gently under the knife. Flavor opens mild and buttery with a fresh-cream lactic note up front, then pulls into mushroom, hay, and a soft earthy lift from the pinkish washed rind. The finish is clean and mid-length, more savory than sharp. It melts beautifully, which is why it ends up in gratins and on potatoes all over the Jura.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese that rewards patience at room temperature. Let it sit out, watch the paste relax, and the rind aromatics come forward. Right in the sweet spot for anyone who likes a washed rind with cream-forward manners rather than full barnyard.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673212051625,"sku":"12016","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-morbier.jpg?v=1744803908"},{"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":"etorki-1","title":"Etorki","description":"\u003cp\u003eEtorki is a pasteurized sheep's milk cheese from the French Basque Country, made from the milk of local Manech ewes whose flocks roam the foothills of the Pyrenees. The name means \"origin\" in Basque, and the cheese is a faithful nod to the region's centuries-old shepherding tradition.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-firm, and remarkably smooth, almost velvety under the knife, slicing into clean supple sheets without any of the chalkiness you sometimes get from younger sheep cheeses. The flavor leads with the natural sweetness of Manech sheep's milk and builds into a warm hazelnut note through the middle, finishing with a soft caramel pull that lingers gently. There's no sharpness, no barnyard, no piquant bite, just clean, rich, nutty sheep's milk doing its thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for someone who loves Basque and Pyrenean sheep cheeses but wants something a little more approachable than a long-aged Ossau-Iraty or a salt-driven Idiazabal. It's the kind of wheel that disappears quietly off a plate, with that signature Manech sweetness that makes Basque cheese such a calling card.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45873161044137,"sku":"10001180","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-etorki.jpg?v=1744803932"},{"product_id":"french-feta","title":"French Feta","description":"\u003cp\u003eFrench Feta is a sheep's milk cheese from France, milder and creamier than the Greek originals most people grow up on. The paste is soft and crumbly with a fresh lactic tang and a clean brininess that sits gently on the palate rather than punching.\u003c\/p\u003e\n\u003cp\u003eIt's brined and aged in the same caves as Roquefort, which is the detail that sets this one apart. You pick up a faint blue cheese note on the finish, a quiet mushroomy whisper rather than a full funky pull, woven into the salt and cream. The texture breaks into soft, moist crumbles that can almost spread when warmed up, with more give than a Greek feta and a richer mouthfeel from the sheep's milk fat.\u003c\/p\u003e\n\u003cp\u003eThis is the feta for people who find the Greek versions too sharp or too dry. It rewards a slower bite, and that little cave-aged shadow is what keeps it interesting all the way through.\u003c\/p\u003e","brand":"Community Provisions V","offers":[{"title":"Default Title","offer_id":45873162453161,"sku":"12523","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4b13ce60-229f-4484-82f7-c606c15e68f9.png_v_1736257952.jpg?v=1755107994"},{"product_id":"manchego-6-month","title":"El Trigal Manchego Aged 8 Months","description":"\u003cp\u003eEl Trigal Manchego is made by the Corcuera family in La Mancha, Spain, from raw sheep's milk and aged at least eight months in their cellars. It is a DOP cheese, which means the milk has to come from Manchega sheep grazing the high plains of La Mancha and the recipe has to follow the rules that have been written down for generations.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a slight oily sheen from the sheep's milk fat. On the palate it leads with butter and toasted almond, then pulls into a savory, nutty middle with a quiet lanolin note underneath. The finish is clean and mid-length, with a gentle tang that reminds you this is sheep's milk and not cow. Eight months is a nice middle window, enough age to build real flavor and concentration without the sharp bite of the longer-aged wheels.\u003c\/p\u003e\n\u003cp\u003eThe distinctive crosshatch pattern on the rind comes from the woven esparto grass molds the cheese was traditionally pressed in, a detail that hasn't changed in centuries. This is a proper, honest Manchego, the version you reach for when you want the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673213984937,"sku":"10001252","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AgedManchego.jpg?v=1763394876"},{"product_id":"manchego-8-month","title":"Manchego Aged 6 Months","description":"\u003cp\u003eThis is a six-month Manchego from Quesos Artesanos in La Mancha, Spain, made from the milk of Manchego sheep and protected under the DOP. The Corcuera family behind it were instrumental in establishing the Denominación de Origen for Manchego, so this is about as honest a version of the recipe as you can find.\u003c\/p\u003e\n\u003cp\u003eAt six months the paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a fine grain running through it. On the palate it leads with butter and toasted almond, then opens into the fruity, slightly grassy pull that only Manchego sheep's milk gives you. There's a quiet lanolin note underneath, more pasture than barnyard, and the finish stays sweet and clean.\u003c\/p\u003e\n\u003cp\u003eThis is the sweet spot for Manchego if you want flavor without the bite of the longer-aged wheels. Still moist enough to slice generously, still mellow enough to put in front of anyone, and unmistakably the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673214083241,"sku":"10001253","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Manchego_48ee5d88-8d45-45da-826c-aab082593eaf.jpg?v=1763344589"},{"product_id":"midnight-moon","title":"Midnight Moon Goat Gouda","description":"\u003cp\u003eMidnight Moon is a pasteurized goat's milk Gouda made in the Netherlands exclusively for Cypress Grove out of Northern California, aged for at least six months before it crosses the Atlantic. The paste is a pale ivory, dense and smooth under the knife, with the first whispers of crystal crunch coming through as the wheel matures.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with brown butter and toasted hazelnut, then pulls into a long caramel sweetness that lingers well past the swallow. There's just enough goat-milk character underneath to remind you what you're eating, but the age has rounded off any sharpness, leaving a cheese that reads more like a butterscotch-laced aged Gouda than a goat cheese. A really approachable wheel, sweet and nutty in a way that wins over people who think they don't like goat cheese.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45847821287593,"sku":"11554","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-midnight-moon.jpg?v=1744803945"},{"product_id":"5-year-aged-gouda","title":"5 Year Aged Gouda - Pittig","description":"\u003cp\u003eFive-year aged Gouda from the Netherlands, labeled pittig, which is Dutch for sharp, the term reserved for the longest-aged wheels in this style. The exterior is golden and caramelized, a tell that the paste has spent serious time in the aging room concentrating its flavor.\u003c\/p\u003e\n\u003cp\u003eCut into the wheel and the paste is dense, dry, and crystalline, scattered with tiny crunchy tyrosine crystals that pop between the teeth. The flavor is deep and sweet, with pronounced caramel and butterscotch on the palate, toasted hazelnut and browned butter through the middle, and a slow peppery tingle on the back end that earns the pittig name.\u003c\/p\u003e\n\u003cp\u003eShave it thin off the wedge and let those crystals carry the bite.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673215328425,"sku":"10001210","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-extra-aged-5-year-gouda.jpg?v=1744803957"},{"product_id":"parmigiano-reggiano","title":"Bertinelli Parmigiano Reggiano 24 Month","description":"\u003cp\u003eThis is a Parmigiano-Reggiano from the Bertinelli family in Emilia-Romagna, Italy, a DOP raw cow's milk wheel aged a 24-month minimum. The Bertinellis are one of the smaller producers in the consortium, turning out around 8,000 wheels a year, and you can read the dairy's unique stamp and production date right off the rind.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months is right in the sweet spot. The paste still has enough moisture in it that you can grate it into a sauce or a melting application and have it actually behave, but all of the flavor is there: browned butter, toasted hazelnut, a long savory pull. There is a ton of tyrosine crystallization through the wheel, those little white flecks that crunch on the tooth and tell you the cheese has done its time in the cave.\u003c\/p\u003e","brand":"Bertinelli","offers":[{"title":"Default Title","offer_id":45673215852713,"sku":"13485","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_17_.png_v_1730984373.jpg?v=1755053612"},{"product_id":"beemster-x-o","title":"Beemster X.O. Aged Gouda","description":"\u003cp\u003eBeemster X.O. is a cow's milk cheese aged a minimum of 26 months in the polder fields of North Holland, in the village of Beemster reclaimed from the sea in the 1600s. This is a proper aged gouda, the kind that has lost most of its moisture to time and gained everything in concentration.\u003c\/p\u003e\n\u003cp\u003eThe paste runs amber-deep and super flaky. It breaks under the knife into shards rather than slices, with big crystals of tyrosine crunching through every bite, the calcium-lactate sparkle you only get from a wheel that's spent two-plus years in the cave.\u003c\/p\u003e\n\u003cp\u003eFlavor reads caramelly and butterscotch-sweet up front, with a browned-butter pull through the middle and a long sweet finish that lingers on the palate. 26 months is a long time for an aged gouda, and it shows. At this age, Beemster sits at the top tier of extra-old Dutch styles, with the kind of concentrated depth and crystalline crunch that defines the category.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45673215951017,"sku":"10001072","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-beemster-aged-year-gouda-26-month.jpg?v=1744803963"},{"product_id":"fromager-daffinois","title":"Fromager D'Affinois","description":"\u003cp\u003eFromager d'Affinois is a French double-crème soft-ripened cow's milk cheese from Guilloteau, made in Pélussin in the Rhône-Alpes. The recipe leans on an ultrafiltration step before culturing, which is the trick behind the texture, and the reason it reads as richer than a standard Brie even though it sits in the same family.\u003c\/p\u003e\n\u003cp\u003eThe paste is lush and almost spoonable once the wheel ripens, with a thin bloomy rind that folds rather than crumbles under the knife. Flavor is cream-forward, fresh butter and a touch of salted milk, with a soft mushroomy note off the rind that keeps it from feeling one-dimensional. Lactic intensity is high in the best way, the kind of milky pull that coats your palate and reminds you what good cow's milk is supposed to taste like.\u003c\/p\u003e\n\u003cp\u003eWhat makes it worth picking up is how approachable it is without being boring. It's gentle enough for someone who's nervous about anything stronger than a sandwich cheese, but rich enough that you don't feel like you're settling. Cut a wedge, let it sit out for a bit, and watch the paste start to slump toward the plate. That's when you know it's ready.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673218637993,"sku":"11120","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fromager-d-affinois.jpg?v=1744803988"},{"product_id":"livarot","title":"Livarot","description":"\u003cp\u003eLivarot is a cow's milk washed-rind cheese from Normandy, France, soft-paste under a sticky orange rind and ringed with five strips of dried sedge that give it its nickname, the Colonel.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and yielding, the kind of soft-ripened cheese that gives under the knife and grows almost spoonable near the rind as it ages. That orange rind gets there honestly, washed in brine through maturation, which is what pulls the color forward and builds the pungent, barnyardy character the cheese is famous for. On the palate it leads with a big savory hit, wet straw and cellar and a mushroomy pull from the rind, then a salty meaty depth that lingers well past the swallow. The interior stays a touch milder than the nose suggests, with a soft buttery undertone keeping the funk in check.\u003c\/p\u003e\n\u003cp\u003eThis is a classic of the Pays d'Auge and one of the oldest named cheeses in Normandy, AOP protected and made to a recipe that has not needed updating. If you like a serious washed-rind cheese with a real point of view, this is the one to know.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673218801833,"sku":"10001244","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-livarot-coupe.jpg?v=1744803993"},{"product_id":"pont-leveque-lbs","title":"Pont L'Eveque","description":"\u003cp\u003ePont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy, made by Graindorge in the town of Livarot. One of the oldest named cheeses in France, with records going back to the 13th century, and it carries AOP protection tied to the Normandy region.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, pale straw in color, with a buttery, nutty character through the middle and a softer cream line just under the rind as it ripens. That orange-pink rind is brine-washed during affinage, which is where the pungency lives, mushroomy, earthy, a little barnyardy, with a savory pull that lingers on the finish. The aroma reads stronger than the paste actually tastes, which is part of what makes this cheese a good entry into the washed-rind family.\u003c\/p\u003e\n\u003cp\u003eThis is a proper Norman cheese, square because it always has been, and it eats best at room temperature when the paste has had time to relax and the rind has come forward. A great one to have on the counter for a few hours before serving.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673219096745,"sku":"10001318","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PontL_eveque.jpg?v=1765237216"},{"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":"appenzeller-black-label-extra-aged","title":"Appenzeller - Black Label (Extra Aged)","description":"\u003cp\u003eExtra Aged Appenzeller, Black Label, comes from the Appenzellerland region of northeast Switzerland, where about 75 dairies have been making this cheese with their own secret brine recipes for at least 700 years. Black Label is the longest-aged tier of the three, sitting above the Silver (Classic) and Gold (Surchoix) labels.\u003c\/p\u003e\n\u003cp\u003eIt's a thermized cow's milk Alpine, semi-hard to hard depending on how it sits with you, with a firm body, a slightly crumbly edge, and tiny \"eyes\" scattered through a straw-colored paste. The character of this cheese is the herbal brine wash that gets brushed on the wheels throughout aging, sometimes carrying a little wine or cider in the recipe. That brine builds the golden rind and pulls a real piquancy into the paste. Aged six months or more, the Black Label leans deeply nutty and aromatic, with a tangy bite up front and a finish that hangs on with hay, herbs, and a whisper of sharpness.\u003c\/p\u003e\n\u003cp\u003eShave it over warm potatoes and it does the same thing in a hot dish, that herbal sharpness coming right through.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45682867601577,"sku":"10001060","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4304e527-7319-4c38-9db7-45c2869328c1.png_v_1736254329.jpg?v=1755183065"},{"product_id":"amadeus","title":"Amadeus","description":"\u003cp\u003eFrom Austria, Amadeus is a young cow's milk cheese aged for about four months. In that time, the paste sets into a pliable, semi-soft slab that yields easily under the knife, holding its shape on the board but bending soft against the tongue. The rind keeps the inside protected through the aging cellar, so the paste stays smooth and even, with a faint cream-line just under the surface. On the palate you get a clean buttery character first, the kind of mild lactic note that reads close to fresh cream. A quiet nutty whisper builds in the middle, pulled out of the slow four-month rest. The finish is short and tidy, fading without weight and leaving the palate clean for the next bite. This is a true table cheese, the kind built for everyday eating. Just because it's mild doesn't mean it's not flavorful.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45682853118121,"sku":"10001058","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/unitled-amadeuis-37.jpg?v=1765253285"},{"product_id":"appenzeller-silver-label-classic","title":"Appenzeller - Silver Label (Classic)","description":"\u003cp\u003eAppenzeller comes out of the Appenzellerland in northeastern Switzerland, where dairies have been making cheese under this name for at least 700 years. The Silver Label is the youngest of the three official tiers, aged three to four months and the most approachable of the family.\u003c\/p\u003e\n\u003cp\u003eThe paste is a clean straw color, semi-hard but supple, dotted with tiny \"eyes\" and slicing cleanly off the wheel. Each dairy guards its own herbal brine recipe, often built around wine or cider and a private blend of local herbs, brushed onto the wheels during curing to build the golden rind. That wash drives the flavor: a nutty, lightly fruity Alpine base with a brine-washed savory lift and a gentle peppery tickle on the back of the palate. The Surchoix (gold) and Extra (black) labels push that spice further with longer aging; the Silver keeps it polite.\u003c\/p\u003e\n\u003cp\u003eIt's a melting cheese as much as a board cheese, classic for fondue and gratins, and the Silver Label took a spot among the top 20 cheeses at the 2024 World Championship Cheese Contest.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45682869960873,"sku":"10001061","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_4304e527-7319-4c38-9db7-45c2869328c1.png_v_17362543292.jpg?v=1755182846"},{"product_id":"emmentaler","title":"Emmenthaler","description":"\u003cp\u003eEmmentaler comes from the Emmental valley in Switzerland, the original 'Swiss cheese' and the one every other holey cheese is trying to be. Made from raw cow's milk and aged on its natural rind, this is the real Alpine recipe, not the deli-counter imitation.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale yellow, semi-hard, and dotted with those big round 'eyes' that come from propionic fermentation during aging. It cuts cleanly, with a buttery give that turns smooth on the tongue. The flavor leads with hazelnut and toasted almond, sits on a soft brown-butter sweetness, and finishes with a quiet pull of meadow grass and fresh cream. Mild, yes, but mild the way good Alpine cheese is mild, with layers underneath if you slow down for them.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want something everyone at the table will eat and the cheese person will still respect. Melts beautifully, slices clean for a sandwich, and shines on a board with a little honey and a glass of Riesling.\u003c\/p\u003e","brand":"Peacock","offers":[{"title":"Default Title","offer_id":45673225781417,"sku":"10001175","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-emmenthaler.jpg?v=1744804099"},{"product_id":"gruyere","title":"Young Gruyere","description":"\u003cp\u003eYoung Gruyère is a raw cow's milk Alpine cheese from the town of Gruyères in the Fribourg canton of Switzerland, a recipe that has been made in the same valleys since the 12th century. It carries the AOP designation, which pins the milk, the make, and the cave to that one region.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale straw color that still holds plenty of moisture at this stage. You see it in the way the cheese curls under the shaver instead of cracking, the sign of a fresh wheel that hasn't dried out. On the palate it leads with gentle hazelnut and a soft brown-butter sweetness, with a fresh-cream note still hanging on from the youth of the wheel. There's a quiet pasture pull underneath but none of the sharp savory bite a longer-aged Gruyère develops, and no crystal crunch yet.\u003c\/p\u003e\n\u003cp\u003eThis is the friendly end of the Gruyère spectrum, the wheel you reach for when you want the recipe in its sweeter, more approachable form. It melts beautifully, which is why it's been the backbone of fondue and gratin kitchens for centuries, and it eats just as well shaved off the block at room temperature.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673225879721,"sku":"10001215","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-swiss-young-gruyere.jpg?v=1744804100"},{"product_id":"jarlsberg","title":"Jarlsberg","description":"\u003cp\u003eJarlsberg is the famously sweet, nutty semi-soft from Norway, made from pasteurized cow's milk and instantly recognizable by the big round eyes scattered through its pale yellow paste. The recipe was developed in the 1950s at the Agricultural University in Ås, and the cheese is named for the historic Jarlsberg region.\u003c\/p\u003e\n\u003cp\u003eThe paste is smooth and pliable, slicing clean off the wheel with that signature chew. On the palate it opens with fresh sweet cream and butter, then pulls into a clear toasted hazelnut note through the middle. The eyes come from a propionic culture working slowly in temperature-controlled caves, the same family of bacteria responsible for the holes and the nuttiness in Swiss Emmental, though Jarlsberg reads sweeter and softer than its Alpine cousin.\u003c\/p\u003e\n\u003cp\u003eThis is a mild cheese, but mild doesn't mean flat. It melts beautifully over a burger or into a gratin, slices clean for a ham and rye sandwich, and holds its own on a board next to bolder neighbors. A good gateway for anyone who thinks they don't like cheese, and a workhorse for anyone who already does.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673226371241,"sku":"10001229","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Jarlsberg_369fcb85-91de-4b69-9668-fcc09136e732.jpg?v=1763310093"},{"product_id":"leyden-1","title":"Leyden","description":"\u003cp\u003eLeyden, or Leidse kaas, is a firm Dutch cow's milk cheese from the city of Leiden in South Holland, traditionally made with whole cumin seeds worked right into the paste. It's a lower-fat recipe than its Gouda cousins, which is part of why the flavor reads sharper and tangier, with the cumin lifting the whole thing into aromatic territory.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and pressed, pale yellow, and breaks in clean slabs under the knife with little crunchy pops every time you hit a seed. Up front you get that tangy cow's milk pull, then the cumin opens up in the middle of the palate, warm and aromatic rather than hot, with a savory finish that lingers in the back of the nose. With a few more months on it the spice concentrates and the paste tightens, which is when this cheese really hits its stride.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that earns its place by being unmistakable. There is no other cow's milk cheese in the Dutch tradition that tastes like Leyden, and once you've had a properly aged wheel the spiced-Gouda category sort of stops making sense without it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673226469545,"sku":"10001243","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Leyden_11ec17e0-111a-439e-a666-9fa452a0cc85.jpg?v=1763313176"},{"product_id":"old-quebec-reserve-aged-7-years","title":"Old Quebec Reserve 7 year Cheddar","description":"\u003cp\u003eThis is the Old Quebec Reserve, a Canadian white cheddar aged a minimum of seven years and made from the milk of cows grazing in the Saint Lawrence River Valley. The paste is firm and dense, pale ivory, and breaks into clean crumbly shards under the knife, shot through with the fine crystalline crunch of tyrosine that only comes with this kind of aging.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with a real sharp cheddar bite, peppery and concentrated, and then pulls into toasted hazelnut and brown butter through the middle. Underneath the sharpness there's a savory umami depth and a quiet sweetness on the long finish that keeps the cheese from feeling one-note. Seven years is a long time for a cheddar to hold together this well, and what you taste is the concentration, more salt, more nut, more crunch from the crystals as the paste tightens.\u003c\/p\u003e\n\u003cp\u003eThis is a sharp cheddar in the proper sense, made for people who want their cheddar to actually taste like something.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673226567849,"sku":"10001132","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_ca54653e-ba1e-4557-bee4-b98713894145.png_v_1736256078.jpg?v=1755722251"},{"product_id":"old-quebec-cheddar-aged-3-years","title":"Old Quebec 3 Year Cheddar","description":"\u003cp\u003eOld Quebec is a Canadian cow's milk cheddar from the province of Quebec, aged a minimum of three years. The recipe follows the classic cheddaring process, where the curds are stacked and pressed to drive the pH down, which is where cheddar gets its signature tang and sharpness.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, breaking into clean shards under the knife with a fine crystalline crunch from the three years of aging. On the palate it opens with a bright cheddar tang, then pulls into butterscotch and brown butter through the middle before a long, sweet-savory finish that sticks around. That butterscotch note is the calling card of a cheddar that's been pushed past the two-year mark and held its moisture.\u003c\/p\u003e\n\u003cp\u003eThree-year cheddars are a sweet spot, sharp enough to carry a cheese board on their own, but still moist enough to grate over a baked potato or melt into a sauce. A real cheddar, the old school way, with the crystals and the crunch to prove the age.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673226797225,"sku":"10001130","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_5f27eeeb-d74d-40e0-b465-4d795193e418.png_v_1736256080.jpg?v=1755108872"},{"product_id":"swiss-raclette","title":"Swiss Raclette","description":"\u003cp\u003eFrom the Canton of Valais in Switzerland, this is a young cow's milk alpine built for one thing above all: melting. Higher in fat than most of its alpine cousins, which is exactly what gives it that glossy, spoonable pool when it hits heat.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, a pale straw color under a washed orange-tinged rind. Eaten cold off the knife it's buttery and savory with a light tang, a soft mushroomy note off the rind, and a gentle toasted-hazelnut pull through the middle. Put it under a broiler or over a raclette grill and the whole thing changes character: the fat releases, the milk sweetens, and the savory side deepens into something earthy and warm.\u003c\/p\u003e\n\u003cp\u003eScrape it over boiled potatoes, melt it onto roast vegetables, or thin-slice it onto a sandwich. It's a communal cheese, the kind you pull out when people are standing around the kitchen waiting for the next portion to bubble.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673226993833,"sku":"10001332","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-swiss-raclette.jpg?v=1744804125"},{"product_id":"tomme-de-chevre","title":"Tomme De Chevre Grand Mere","description":"\u003cp\u003eFrom the Aquitaine region of southwestern France, this is a classic farmhouse-style goat tomme, the kind of wheel you'd find on a Sunday market table in the Pyrenean foothills.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, ivory-pale, with a natural grey-mottled rind that comes from a few quiet months in the cellar. On the palate it leads with a clean goaty lactic tang, fresh and a little citrusy, then opens into a mellow, slightly grassy middle with a soft mushroomy pull from the rind. The finish is gentle, just enough cellar-cool earthiness to remind you it's been aged, not so much that it takes over.\u003c\/p\u003e\n\u003cp\u003eThis is the goat tomme for someone who wants the character of chèvre without the sharper, chalkier punch of a young crottin. Approachable, balanced, right in the sweet spot where farmhouse rusticity meets everyday eating.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673228730537,"sku":"10001382","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tomme_de_che_vre.jpg?v=1744804131"},{"product_id":"vacherin-fribourgeois","title":"Vacherin Fribourgeois","description":"\u003cp\u003eVacherin Fribourgeois is a raw cow's milk Alpine cheese from the canton of Fribourg in Switzerland, brushed and washed through aging until the rind turns tacky and pungent. It is one of the foundational cheeses of Swiss fondue, going back nearly a thousand years.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, deep cream in color, dotted with the occasional small \"eyes\" and breaking into soft slabs under the knife. This is not a quiet cheese. The washed rind drives a strong, aromatic character, cellar and roasted onion off the nose, that carries straight into the paste. On the palate it leads with a robust savory pull, toasted hazelnut and brown butter through the middle, and a meaty, faintly funky depth from the rind that holds long past the swallow.\u003c\/p\u003e\n\u003cp\u003eIt melts beautifully, which is why it anchors a moitié-moitié fondue and sits at the center of so many Swiss melted-cheese dishes, but it earns its spot on a board on its own. A real mountain cheese, made the old way, by only a handful of producers left.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default","offer_id":45673228894377,"sku":"12348","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/vacherin_fribourgeois.jpg?v=1744804136"},{"product_id":"romao","title":"Romao (Manchego with Rosemary)","description":"\u003cp\u003eRomao is a sheep's milk cheese from Castilla-La Mancha in Spain, made in the Manchego tradition and then taken in a direction all its own. After the wheels are shaped and salted, the rinds get rubbed with Iberian pork lard and packed with fresh rosemary, then sent to the caves for about eight months.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, the pale ivory color you'd expect from aged sheep's milk, breaking into clean slabs with a slightly oily edge where the lard cure has worked its way in. On the nose, the rosemary is unmistakable, piney and herbal and very fresh. On the palate it leads with the buttery, faintly nutty character of aged sheep's milk, then the rosemary lifts the finish into something green and aromatic, never bitter, never harsh.\u003c\/p\u003e\n\u003cp\u003eThe lard-and-rosemary cure is the calling card here. Eight months in the cave is long enough for the herbs to perfume the paste from the rind in, but not so long that the cheese dries out or the rosemary takes over. It sits right in the sweet spot between a classic Manchego and something more aromatic, and it's a real conversation piece on a board.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673229287593,"sku":"10001256","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou1.jpg?v=1767198074"},{"product_id":"saint-nectaire","title":"Saint Nectaire","description":"\u003cp\u003eSaint-Nectaire is a raw cow's milk AOP cheese from the volcanic high pastures of the Auvergne in central France, one of the oldest farmhouse cheeses in the country and a benchmark for the rustic semi-soft category. The wheels are aged on rye straw in cool cellars for at least eight weeks, where the natural rind takes on a mottled grey, white and tan coat that smells unmistakably of mushrooms and damp stone.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and ivory, giving just slightly under the knife with a smooth break and a faint chalk through the center on younger wheels that fades to a buttery cream line as the cheese ripens. On the palate it leads with fresh cream and salted butter, then pulls into cellar mushroom, wet hay and a quiet hazelnut underneath. The finish is mid-length and clean, holding onto the earthy note for a beat before fading.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese that built the Auvergne's reputation, and a fresh wheel in good condition is what every other semi-soft natural-rind from the region is measured against.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673229418665,"sku":"11749","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-saint-nectaire.jpg?v=1744804143"},{"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":"sottocenere","title":"Sottocenere","description":"\u003cp\u003eThis is Sottocenere, a cow's milk cheese from the Veneto in northern Italy, studded with shavings of black truffle and aged under a coating of ash blended with nutmeg, cinnamon, cloves, fennel, and licorice. The name itself means 'under ash', and that ash rind is the whole idea, it seasons the paste as the cheese rests, layering warm spice on top of the truffle perfume already running through the wheel.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and supple, a pale ivory color with little dark flecks of truffle worked all the way through. It slices clean and has just enough give to feel buttery on the palate. The flavor leads with truffle, deeply earthy, almost forest-floor, riding on a mellow cow's milk base, and then the spiced rind pulls in a second aromatic layer on the finish that holds for a long time after the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more aromatic truffle cheeses we carry, and the spice rind is what sets it apart. The truffle is real, not flavored oil, and the perfume is the kind that fills the room as soon as you cut into it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673230106793,"sku":"10001365","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/sottocenere_1.jpg?v=1744804148"},{"product_id":"tete-de-moine-lbs","title":"Tete de Moine","description":"\u003cp\u003eTête de Moine is a raw cow's milk cheese from the Bernese Jura in Switzerland, made in small cylindrical wheels and aged on spruce boards under a brushed, brine-washed rind. The name translates literally to \"monk's head,\" a nod to both the Bellelay monastery where it was first made in the 12th century and to the way the wheel is served. You don't cut Tête de Moine. You shave it on a girolle, the little hand-cranked blade that turns the paste into thin ruffled rosettes.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and straw-yellow, semi-hard but supple, never dry. Shaved thin and aerated by the girolle, it opens up into something much bigger than the small wheel suggests, buttery and fruity on the front of the palate, with a toasted hazelnut and brown butter middle that comes from the raw milk and the time on spruce. Underneath that sits a gentle washed-rind savoriness. The finish carries well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is an AOP cheese, protected to the Jura region, and the girolle ritual is half the point. The rosettes melt on the tongue in a way a slice of the same cheese never would. Around the holidays a wheel of Tête de Moine on the table with the girolle next to it does a lot of the work for you.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230139561,"sku":"10001379","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_e881a4f2-1851-48ca-978f-55fb81c02341_1_.png_v_1736263601.jpg?v=1755797535"},{"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":"istara-ossau-iraty","title":"Istara Ossau-Iraty","description":"\u003cp\u003eOssau-Iraty from Istara, a sheep's milk cheese from the Basque country in the French Pyrenees, made under AOP rules that trace the recipe back hundreds of years to the shepherds of the Ossau valley and the Iraty forest.\u003c\/p\u003e\n\u003cp\u003eThe paste is pressed, semi-firm, a pale ivory that slices cleanly and turns buttery on the tongue. Aged a few months, it lands right where this style sings: nutty up front with a clear toasted hazelnut note, then fruity through the middle with hints of fig and a soft floral lift from the mountain pastures the sheep graze on. The salt is dialed in, never sharp, and the finish carries a quiet sweetness that asks for another bite. Look for the AOP ram imprint pressed into the rind, the mark of a real Ossau-Iraty.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does a lot of work for not much fuss. Approachable enough for anyone who's never tried a sheep's milk cheese, deep enough to reward people who already love the category.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230729385,"sku":"10305","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-istara.jpg?v=1744804172"},{"product_id":"piave-vecchio","title":"Piave Red Label Staggionato (Aged)","description":"\u003cp\u003ePiave is a hard cow's milk cheese from the Veneto Region in northern Italy, named for the Piave River that runs through the region. This is the Rosso (Red Label) Staggionato, aged over twelve months and carrying DOP protection, which means the recipe, milk, and region are all locked in by consortium.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw yellow, dense and hard, with the start of crystal crunch coming through as you chew. Under the knife it breaks in clean flaky shards rather than slicing cleanly. On the palate it opens sweet and fruity, with a tropical-fruit note that's the calling card of Piave, then pulls into bitter almond and melted butter on the long finish. There's a real savory depth underneath the sweetness that keeps it interesting bite after bite.\u003c\/p\u003e\n\u003cp\u003eIt sits in that useful spot between a snacking cheese and a grating cheese. Shave it over pasta, shard it onto a board, or just eat it straight off the knife.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673234432169,"sku":"10439","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-piave-red-label-staggionato.jpg?v=1744804365"},{"product_id":"miticana-de-cabra","title":"Cana de Cabra","description":"\u003cp\u003eCana de Cabra is a soft-ripened goat's milk cheese from Murcia in southeastern Spain, shaped into a long log and finished with a thin bloomy white rind. It is Spain's answer to the French Bûcheron recipe, made with pasteurized goat's milk and aged for about three weeks before it ships.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright white and soft, with a pronounced cream line right under the rind and a slightly chalkier, more lactic core in the center. On the palate it leads with that classic goat's milk tang, buttery and a little lemony, then picks up a soft mushroom note from the rind on the back end. The finish is clean and short, more refreshing than funky, which is what makes this such an easy entry point for people who think they don't like goat cheese.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want goat character without any of the sharper, gamier edges. Slice it into thick coins for a board, melt it onto toast with a drizzle of honey, or warm a piece and drop it onto a salad with bitter greens. It sits right in the sweet spot between fresh chèvre and a more aged bloomy goat, and it punches well above its price tag.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673235021993,"sku":"11275","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RulodeCabra.jpg?v=1763332114"},{"product_id":"tres-leches","title":"La Gruta Tres Leches","description":"\u003cp\u003eLa Gruta Tres Leches comes out of Castilla y León in northern Spain, a semi-hard wheel built from three milks, sheep, cow, and goat, pressed together into a single paste. The name says it plainly: tres leches, three milks, each one doing its job.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pale, cuts in clean slabs, and carries a buttery weight from the sheep and cow milk with a quieter goat tang threading through the back end. What sets this one apart is the affinage: the wheels are hand-massaged with olive oil throughout aging, which keeps the rind supple and works a savory, almost fruity note into the outer paste. You taste it as a light brown-butter pull on the finish, with a soft milky sweetness underneath.\u003c\/p\u003e\n\u003cp\u003eThree-milk Spanish cheeses are a small category, and the olive oil treatment puts this one in its own lane. A nice option for anyone who already loves Manchego and wants to see what happens when you bring cow and goat into the room.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673235120297,"sku":"10001387","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-grunta-tre-leches.jpg?v=1744804374"},{"product_id":"zamarano","title":"Zamarano Marques del Castillo","description":"\u003cp\u003eZamorano is a raw sheep's milk cheese from Zamora, in Castilla y León in northwestern Spain. It's a DOP cheese made in the same family as Manchego, but with its own personality — denser, a little more savage, the kind of aged sheep that long-time Manchego drinkers eventually graduate toward.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale ivory color that breaks into clean slabs under the knife. On the palate it opens with toasted hazelnut and brown butter, picks up a savory, lanolin-laced depth through the middle, and finishes long with a quiet sweetness underneath. There's a faint pepperiness on the very back of the tongue that builds slowly as you keep eating. The natural rind, traditionally rubbed with olive oil during aging, gives the slices cut closest to it an extra savory pull.\u003c\/p\u003e\n\u003cp\u003eThis is one of those Spanish sheep cheeses that rewards a slow plate. Cut it thick, let it warm up a few minutes, and pay attention to what the finish does.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673235939497,"sku":"12833","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_5714.jpg?v=1744804376"},{"product_id":"st-albray","title":"Saint Albray","description":"\u003cp\u003eSaint Albray is a pasteurized cow's milk washed-rind cheese from Aquitaine, in the southwest of France. It's shaped into a distinctive flower-petal wheel with a hollow center, designed so the rind has more surface area and the paste ripens evenly from the outside in.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and supple, pale ivory, with a buttery creamy texture that loosens as it comes to room temperature. The orange-pink rind is bloomy with a light wash, and it brings a gentle mushroomy, faintly salty note that sits underneath the cream rather than pushing through it. On the palate it leads with warm butter and fresh cream, picks up a quiet earthy pull from the rind, and finishes short and clean.\u003c\/p\u003e\n\u003cp\u003eThis is a washed rind for people who think washed rinds are too much. It has the look and the rind character of a stronger cheese but the flavor sits in mild, creamy territory, closer to a brie than to a Munster or a Pont-l'Évêque. A good gateway into the category, and an easy soft cheese to keep on hand.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673236365481,"sku":"10800","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_4556.jpg?v=1744804380"},{"product_id":"papillon-tomme-de-brebis","title":"Tomme Brebis Papillon","description":"\u003cp\u003eThis is Tomme de Brebis from Fromageries Papillon in Roquefort-sur-Soulzon, the same house better known for their Roquefort, working in sheep's milk down in the south of France. It's a semi-soft pressed wheel with a natural rind, and one any old cheese store customer will recognize, we were short on this one for about eight months during a global shortage and it just came back.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale and supple, gives gently under the knife, and stays light on the palate rather than dense or chalky. Flavor leans savory and nutty with that pronounced caramelized-milk and browned-butter character you get from a well-pressed sheep tomme. It's mellow, sweet, and easygoing, not the loud, salty pull of an aged manchego or a hard pecorino, more pastoral and gentle, with a clean finish.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a cheese that goes with almost anything, a real workhorse on the board, and a quietly elegant one on its own.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673236398249,"sku":"10001278","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-papillon-tomme-de-brebis-2.jpg?v=1744804384"},{"product_id":"tomme-brulee","title":"Tome Brulee","description":"\u003cp\u003eA Basque-style sheep's milk tomme with a torched rind, that's where the name comes from, brûlée, burned. The wheel is flame-finished after aging, which is what gives it the dark caramel-colored crust and the faint toasted note that bleeds into the paste edge.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft, smooth, ivory, breaks in clean even slabs under the knife. On the palate it leads with that classic Pyrenean sheep's milk sweetness, soft buttery lactic up front, then a warm toasted-almond and hazelnut pull through the middle. The torched rind adds a quiet caramelized note on the finish, mid-length, clean, never sharp.\u003c\/p\u003e\n\u003cp\u003eThis is one of those sheep's milk tommes that sits in the easygoing camp, mild but not flat, with enough character from the rind treatment to make it stand apart from a standard Ossau or Abbaye de Belloc. Right in the sweet spot where mellow and interesting meet.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673237053609,"sku":"13222","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_6051.jpg?v=1744804392"},{"product_id":"agour-ossau-iraty","title":"Agour Ossau-Iraty AOP 12 Month","description":"\u003cp\u003eMade by Agour in Hélette, deep in the Pyrénées-Atlantiques on the French Basque side of the Pyrenees, this is Ossau-Iraty AOP aged a minimum of twelve months. Pure sheep's milk, pressed and uncooked, with an amber natural rind speckled with cave mold that signals proper cave time.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and a touch waxy with a fine, dense break under the knife. Twelve months in the cave pulls the moisture down and concentrates the sweet sheep cream into something rounder, with toasted hazelnut and brown butter through the middle. There is a quiet salinity that stretches the finish, and the mouthfeel coats the palate without ever going dry.\u003c\/p\u003e\n\u003cp\u003eOssau-Iraty has been made in these Pyrenean high pastures for centuries, and the AOP safeguards the quality, authenticity, and \"terroir\" of the cheese. At twelve months, this Agour wheel sits right in the sweet spot for the style.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673237282985,"sku":"11473","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-agour-ossau-iraty-aop-12-month.jpg?v=1744804398"},{"product_id":"alpenblumen","title":"Alpenblumen\/Bloomenkase\/Alp Blossom","description":"\u003cp\u003eAlp Blossom comes from Sennerei Huban, a small dairy in Doren high in Austria's Vorarlberg region. It's a cow's milk Alpine cheese aged with a coat of handpicked mountain flowers and herbs.\u003c\/p\u003e\n\u003cp\u003eThe rind is the part everyone notices first, packed with marigold, lavender, chamomile, and rose petals pressed into the paste during aging. Under that floral crust the cheese is semi-firm and supple, with a smooth, even paste that gives just slightly under the knife. The flavor leans mild and aromatic, with a gentle nuttiness running through the middle and a soft floral note that picks up everything sitting on the rind.\u003c\/p\u003e\n\u003cp\u003eWhat sets Alp Blossom apart is how clean and approachable the paste is. The flowers do real work here, perfuming the cheese without overpowering the milk underneath. It's a quieter, more elegant Alpine than the dramatic rind suggests, and that contrast is exactly the point.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45676496158889,"sku":"10001056","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Alpenblumen.jpg?v=1763002617"},{"product_id":"truffle-manchego-1","title":"La Lavenda Queso de Oveja con Trufa - Truffle Manchego","description":"\u003cp\u003eFrom La Lavenda in La Mancha, Spain, this is a sheep's milk Manchego-style cheese with real black truffle worked through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, dense and a little oily the way good sheep's milk cheese should be, breaking into clean slabs under the knife with dark veins of truffle running through. On the palate it leads with the classic Manchego nuttiness, toasted hazelnut and a quiet brown-butter pull, then the truffle opens up through the middle and lingers on the finish. Earthy, mushroomy, forest-floor truffle, not the chemically oily flavor you get in lesser truffle cheeses. It tastes like the real thing because it is the real thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for truffle cheese. The sheep's milk gives it enough backbone to carry the truffle without disappearing, and the truffle is dosed honestly, so it reads as savory depth rather than perfume. One of those cheeses that wins over people who think they don't like truffle cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673237971113,"sku":"10001258","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_6573.jpg?v=1744804409"},{"product_id":"le-delice-de-jura","title":"Reblechon - Le Delice Du Jura","description":"\u003cp\u003eReblochon-style cow's milk cheese from the Savoie region of France, a supple washed-rind wheel built on the rich alpine pastures that gave the original its reputation. Pliable, cream-forward, and squarely in the mild-to-medium range, the kind of washed rind that draws people in rather than scaring them off.\u003c\/p\u003e\n\u003cp\u003eThe paste is velvety and giving, with a soft pinkish-orange rind that brings a quiet mushroomy, cellar-cool note over the top of the buttery cream. At room temperature it loosens up and turns almost spoonable, and the flavor pulls a little more savory as the rind opens up. There's a light browned-butter hint along the cream line near the rind, but the dairy itself stays the headline, clean and fresh.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want washed-rind character without the full barnyard. It melts beautifully, which is why it ended up at the center of tartiflette in the first place, and it's just as happy at room temperature on the board with a piece of crusty bread.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45673238003881,"sku":"3370010001401","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-reblechon-le-delice-du-jura.jpg?v=1744804410"},{"product_id":"le-secret-de-compostelle","title":"Le Secret de Compostelle","description":"\u003cp\u003eLe Secret de Compostelle is a raw sheep's milk cheese from the French Basque, aged for about eight months. The name nods to the old mountain passage between the French and Spanish Basque country, the route pilgrims walked on their way to Santiago de Compostela.\u003c\/p\u003e\n\u003cp\u003eThe paste is silky and smooth, semi-hard but never dry, cutting in clean slabs with no chalk at the core. On the palate it leads with fresh cream and toasted nut, then opens into a quiet mushroomy note with a little brined-olive pull on the finish. Mild, but just because it's mild doesn't mean it's not flavorful, that's the whole story with this one.\u003c\/p\u003e\n\u003cp\u003eIt sits in the same family as Ossau-Iraty and Abbaye de Belloc, the classic Basque brebis, and it's a great introduction to that world for anyone who hasn't gone deep on sheep's milk cheese yet. Eight months of age gives it enough character to stand on its own without ever getting sharp or salty, right in the sweet spot for a Basque tomme.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45843476644009,"sku":"10001360","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-le-secret-de-compostelle.jpg?v=1744804414"},{"product_id":"tomme-de-chevre-muscadet-lbs","title":"Tomme de Chevre Muscadet","description":"\u003cp\u003eThis is a goat's milk tomme from Aquitaine in southwestern France, a pressed semi-soft wheel with a natural rind and a quietly elegant personality. Goat tommes from this corner of France tend to lean gentle rather than barnyardy, and this one sits right in that sweet spot.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory, close-grained and supple, giving evenly under the knife with a clean break. On the palate it opens with a soft lactic tang, the kind of fresh-cream brightness goat milk does so well, then pulls into a mellow hazelnut and brown-butter middle as the pressed paste shows its age. The natural rind adds a quiet mineral note underneath, more cellar stone than mushroom.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a goat cheese for people who think they don't like goat cheese, and a familiar pleasure for those who already do.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243508905,"sku":"10001383","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tomme_de_che_vre_369c7175-e89f-4660-b0d5-7e85b09946c3.jpg?v=1744804651"},{"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":60.0,"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_17_.png_v_1730984373_18c63c01-96b7-4d81-a75b-93c22da9e1dc.jpg?v=1777056168","url":"https:\/\/cheesestore.com\/collections\/cheese.oembed?page=8","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}