{"title":"Cow's Milk Cheese","description":"\u003cp\u003eCow's milk is where most of the cheese world lives, and this page is the proof: it runs from a wheel of Bertinelli Parmigiano Reggiano to a spoonful of Époisses without ever leaving the species. The alpine bench (cave aged Gruyère, Comté, Challerhocker) is all cow. So are the British blues like Colston Bassett Stilton, the aged goudas with their butterscotch and crunch, Hook's fifteen year cheddar, and the triple-crèmes, which are mostly an excuse for more cream.\u003c\/p\u003e\n\u003cp\u003eWhat changes the flavor isn't just the recipe, it's the cows and what they eat. Vacche Rosse wheels come only from Reggio Emilia's original red cows. Beemster's milk comes off polder pastures that sit below sea level. Alp Blossom's herd grazes alpine wildflowers, and the wheel wears them on its rind.\u003c\/p\u003e\n\u003cp\u003eIt's a big section, so use the filters to cut it by country, texture, or rind. Or just ask us; pointing people at the right wedge is the job.\u003c\/p\u003e\n\u003cp\u003eCut to order 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":"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":"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":"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":"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":"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":"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":"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":"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":"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":"comte-30-month","title":"Comté Aged 30 month","description":"\u003cp\u003eThis is a 30-month Comté, the raw cow's milk Alpine from the Jura in eastern France, aged way past the standard wheel. AOP protected, made the old way, and then held in natural stone cellars for two and a half years before it ever leaves the region.\u003c\/p\u003e\n\u003cp\u003eThe paste at this age is dense and dry, breaks into slabs under the knife with a real crunch from the tyrosine crystals that build up over the long maturation. Color goes deep golden, and the rind comes out rough and dusty brown from all that cellar time. Flavor is in a class of its own at 30 months: toasted hazelnut and brown butter run through the bite, wrapped in a fruity, caramelized sweetness, with a long savory pull on the finish that sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eIf you already love Comté at 12 or 18 months, this is the flex version. Drier, more concentrated, more crystals, more of everything the long age gives you. These guys nailed it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673244098729,"sku":"11305","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_bf6f6ff2-28ab-46eb-95a6-1bb437114d20.png_v_1736256431.jpg?v=1756233416"},{"product_id":"comte-24-month","title":"Comté Aged 24 Month","description":"\u003cp\u003eComté from the Jura mountains of eastern France, aged out to 24 months and right in the sweet spot where the fruit of a younger wheel has dried down into something deeper. Raw cow's milk, natural rind, AOP-protected, made the way it's been made in the mountain fruitières for centuries.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale straw color that breaks into clean slabs under the knife with the occasional tiny crunch of crystal. On the palate it opens with brown butter and toasted hazelnut, then pulls into a long caramel and butterscotch finish that lingers well past the swallow. There's a savory depth underneath the sweetness that's the calling card of a properly aged Comté.\u003c\/p\u003e\n\u003cp\u003eAt 24 months this wheel sits right at the point where the cheese still has enough moisture to eat in big shards off a board, but it's developed the full library of aged-alpine flavor. One of the great cheeses of France, and a cheese that rewards a little patience on the cheeseboard, in a fondue, or shaved over a warm tart.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45842972278953,"sku":"13220","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-24-month-aged-comte_f4033a8d-bc50-40c2-af75-42f67d9c9d41.jpg?v=1744804669"},{"product_id":"auricchio-sharp-provolone-lbs","title":"Auricchio Piccante (Sharp) Provolone","description":"\u003cp\u003eAuricchio Provolone Piccante comes out of Lombardy in northern Italy, the most recognizable name in sharp provolone for over a century. This is a pasteurized cow's milk pasta filata, stretched while warm and then aged long enough to develop the piquant character the Auricchio family built their reputation on.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and firm, breaking into clean shards under the knife with that classic waxy pasta-filata snap. Flavor lands big and direct, salty and peppery up front, with toasted hazelnut and a browned-butter savoriness sitting just underneath. The signature piccante bite settles on the back of the palate and holds, more long-pepper warmth than chili heat, with a finish that lingers.\u003c\/p\u003e\n\u003cp\u003eShave it over carpaccio, grate it onto a winter pasta, or cut a thick slab and eat it with a glass of Chianti. It earns its place on a board next to any aged Italian cheese you can put in front of it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45682898436265,"sku":"10001322","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-auricchio-sharp-provolone.jpg?v=1744804707"},{"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":"campo-de-montalban-2-7lb","title":"Campo de Montalban","description":"\u003cp\u003eCampo de Montalbán is a semi-hard pressed cheese from La Mancha in central Spain, made from a blend of sheep, cow, and goat's milk. It looks a lot like its more famous neighbor Manchego, but because it uses three milks instead of pure sheep, it doesn't carry the DO and walks its own line.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and ivory, pressed in the traditional basket-pattern mold so the rind carries that classic woven imprint. On the palate it leads with earthy hay and dry pasture, then opens into a quiet fruitiness from the cow's milk and a soft tang from the goat. The sheep-milk side keeps it sweet and buttery underneath, so the whole thing reads gentle and balanced rather than sharp.\u003c\/p\u003e\n\u003cp\u003eThis is a really approachable Spanish cheese, the kind that disappears off a tapas board without anyone needing to be sold on it. Just because it's mild doesn't mean it's not flavorful, and the three-milk blend gives it a complexity you don't find in a young Manchego.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673247834281,"sku":"11274","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-campo-de-montalban.jpg?v=1744804718"},{"product_id":"challerhocker-lbs","title":"Challerhocker","description":"\u003cp\u003eChallerhocker is a thermized cow's milk Swiss Alpine from eastern Switzerland, aged at least 10 to 12 months and washed in brine and a proprietary spice blend as it ages in the cellar. It sits in the same family as Gruyère and Comté, but pushed a step further.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth with the satiny pull of a properly aged Alpine. It breaks in clean slabs under the knife. Flavor is the whole reason to buy this one: brown butter and toasted hazelnut up front, then roasted onion and caramel through the middle, with a savory finish that lingers on the palate. The brine and spice wash is doing real work here, building that depth and complexity.\u003c\/p\u003e\n\u003cp\u003eIf you already love Gruyère and Comté and you want to see what the next gear looks like, this is it. It's made in very limited production. And yes, this is the cheese from Curb Your Enthusiasm, also known as \"Vonderdonk\"!\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45834800169129,"sku":"10001125","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-challerhocker.jpg?v=1744804727"},{"product_id":"cremeux-de-bourgogne-lbs","title":"Cremeux De Bourgogne","description":"\u003cp\u003eA bloomy rind triple-crème from Burgundy, made with cow's milk and enriched to that decadent 75% butterfat-in-dry-matter level that puts it in the triple-crème category. The paste is dense and buttery, almost spoonable at room temperature, with a soft white rind that adds a quiet mushroomy lift against all that cream.\u003c\/p\u003e\n\u003cp\u003eFlavor leads with fresh butter and whipped crème fraîche, sweet and lactic on the front of the tongue, then opens into a gentle earthy note from the rind on the finish. There's no funk and no sharpness here, just richness, the kind of cheese that coats your palate and stays there for a long buttery finish.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese for the moment you want pure indulgence on the board. Serve it at room temperature so the paste relaxes into something closer to a spread, and let it do its thing.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673250652329,"sku":"11549","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-le-cremeux-de-bourgogne.jpg?v=1744804734"},{"product_id":"demagi-gorgonzola-dolce-latte-1","title":"De'Magi Gorgonzola Dolce Latte DOP","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":"epoisses-cow-burgundy-france-250g","title":"Rodolphe Le Meunier Epoisses AOC (250g)","description":"\u003cp\u003eÉpoisses from Rodolphe Le Meunier, the affineur out of the Loire Valley who finishes some of the most carefully handled wheels in France, working in the classic Burgundian recipe. Cow's milk, soft, washed in brine and Marc de Bourgogne through the aging room until the rind turns that sticky burnt-orange color you can spot from across the case.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is fully spoonable at room temperature, glossy and almost liquid against the rind. Salty and winey on the front, with the Marc de Bourgogne pulling through into a long savory finish that's deeply mushroomy and a little brandy-sweet. The rind is the engine of the whole thing, doing the heavy lifting on flavor while the paste stays rich and buttery underneath.\u003c\/p\u003e\n\u003cp\u003eThis is not a quiet cheese. It's one of the great washed-rinds of France, AOC protected, and at its best when the top sinks under a spoon.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45870649901225,"sku":"3307950012020","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LM_Epoisse.jpg?v=1767197382"},{"product_id":"old-witch-13lb","title":"Old Witch","description":"\u003cp\u003eOld Witch is a thermized cow's milk Swiss Alpine from the Toggenburg valley, aged 10 to 12 months and washed during affinage in brine and a proprietary spice mix. The paste is dense and smooth, breaking into clean slabs under the knife with the fine granular pull you get from a properly aged Alpine.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with brown butter and toasted hazelnut, then opens up into roasted onion and a deep savory pull through the middle, and finishes long with a quiet caramel sweetness underneath. The brine-and-spice wash is doing real work here, layering that roasted-onion note right into the paste so the cheese reads bigger and more savory than its size would suggest.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45833200173225,"sku":"11671","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-old-witch.jpg?v=1744804767"},{"product_id":"la-regina-the-queen-250g","title":"De'Magi La Regina the Queen (250g)","description":"\u003cp\u003eLa Regina comes from De'Magi, a cow's and sheep's milk Robiola tied to the Langhe Hills in Piedmont. The blend is the whole point here, cow's milk brings the cream and the sheep adds a quiet richness underneath, the kind that you taste on the back end rather than the front.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and spoonable, with a thin bloomy rind that gives it a faint mushroomy edge. Fresh cream and cultured butter sit right at the front of the palate, followed by that gentle sheep's milk pull, and the finish is short and clean, a buttery fade rather than a long lingering note. It's the kind of cheese that ripens from the outside in, so a piece left at room temperature will get a little runnier around the rim while the center stays a touch chalkier.\u003c\/p\u003e\n\u003cp\u003eLa Regina sits right in that approachable lane where mild doesn't mean plain. It earns its place on a board for the cream and butter alone, and it's just as happy spooned onto warm bread or folded into a pasta sauce when you want a softer, rounder finish.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673255993513,"sku":"11404","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-regina-the-queen.jpg?v=1744804771"},{"product_id":"raclette-french-wheel-13lb","title":"French Raclette","description":"\u003cp\u003eFrench Raclette from the Alps of Savoie, a cow's milk semi-soft built around one job: melting. The paste is smooth, supple, the color of soft butter, and it gives just slightly under the knife before it ever sees heat.\u003c\/p\u003e\n\u003cp\u003eTaste it cold and you get savory nuttiness up front, real cultured butter and fresh cream through the middle, with a gentle tang on the back of the palate. The rusty-orange washed rind brings a quiet roasted-onion and mushroom note that builds the longer the cheese sits out. Once it hits a flame or a raclette grill, the paste turns silky and pourable, and those onion and forest-floor notes step forward, more assertive than the Swiss version of the same recipe.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese the dish is named after, the one you scrape molten over boiled potatoes with a pile of cornichons and pickles on the side. A wheel like this is built for a table of people, a cold night, and a bottle of something Alpine and bright.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673256026281,"sku":"10001333","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-french-raclette.jpg?v=1744804775"},{"product_id":"mimolette-12-month","title":"Mimolette 12 Month","description":"\u003cp\u003eThis is the 12-month aged Mimolette from Isigny Sainte-Mère in Normandy, France, a pasteurized cow's milk cheese with a deep orange paste and a famously pitted natural rind. The color is annatto, a natural dye, and the cratered rind comes from cheese mites doing their work during the long aging in the cellar.\u003c\/p\u003e\n\u003cp\u003eAt twelve months the paste has tightened into something dense and flaky, with a slight crystalline crunch when you break a piece off the wedge. On the palate it leads with toasted hazelnut and brown butter, then pulls into a long caramel and butterscotch finish that hangs on well past the swallow. There's a savory pull underneath the sweetness that keeps it from ever reading as one-note, and a clean, dry texture that makes it just as happy on a board as it is shaved over a salad or grated into a gratin.\u003c\/p\u003e\n\u003cp\u003eMimolette was famously Charles de Gaulle's favorite cheese, and Isigny is the benchmark producer for the style. Twelve months sits right in the sweet spot, aged enough to develop real depth and crystal crunch, but still moist enough to slice cleanly.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45833143713961,"sku":"10001262","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-aged-12-months-mimolette.jpg?v=1744804782"},{"product_id":"parmigiano-reggiano-red-cow-vacche-rosse-lbs","title":"Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month","description":"\u003cp\u003eParmigiano Reggiano Vacche Rosse comes out of Emilia-Romagna in Italy, made exclusively from the milk of the rare Red Cows that the region was once known for. It's a DOP cheese, aged a minimum of 24 months, and it sits in a tier of its own within the Parmigiano family.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw-gold, firm and granular, flaking off in shards under the knife with little crunches of tyrosine crystal running through it. On the palate it opens with toasted hazelnut and brown butter, pulls into a sweet hay-and-fruit middle, and finishes long and savory. The Red Cow milk carries more fat and protein than the modern Friesian standard, and you can taste that concentration through the whole wheel, denser, more aromatic, with a fruitier sweetness underneath the classic Reggiano savor.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months in our opinion is right in the sweet spot for a Vacche Rosse, enough moisture left in the paste that you can still grate it over pasta or risotto, but plenty of age to eat it in shards on its own with a drop of aged balsamic. A true Parmigiano lover's Parmigiano.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45673256681641,"sku":"10001280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1744804782"},{"product_id":"swiss-gruyere-cave-aged","title":"Swiss AOP Gruyere Cave Aged","description":"\u003cp\u003eCave-aged Gruyère AOP from Switzerland, aged in natural caves where the cool, humid air slowly draws out a deeper version of what makes Gruyère great in the first place.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale straw in color, and breaks into clean slabs under the knife with small crystalline pockets scattered through. On the palate it leads with toasted hazelnut and brown butter and finishes long with a quiet sweetness underneath. The extra time in the cave is what you taste, more concentration, more savory pull, a little more crunch from the crystals as the paste tightens.\u003c\/p\u003e\n\u003cp\u003eThis is the version of Gruyère for someone who already knows the style and wants the aged-up tier, where the nuttiness deepens and the finish stretches out well past the swallow.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45833136177321,"sku":"10001216","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-swiss-gruyere-cave-aged.jpg?v=1744804787"},{"product_id":"demagi-taleggio-pdo-green-label-1","title":"De'Magi Taleggio PDO Green Label (Aged)","description":"\u003cp\u003eA washed-rind cow's milk Taleggio PDO from Lombardy, matured in the Tuscan cellars of our dear friend Andrea Magi. The Green Label is the slightly older sibling of the Brown, a step further along in age and a step bolder on the palate, with the stamped T on the rind that marks the real PDO.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and properly ripe right now, with a tacky orange washed rind from a salt-water brine and a creamy, melt-in-your-mouth interior that runs just slightly near the edge once it warms up. On the nose it's pungent in that old-school Trappist-monk washed-rind way, but the flavor lands rounder than the aroma, fruity and lightly tangy with a meaty, savory pull and a mushroomy character coming off the rind. The finish carries the brine and the salt of the rind well past the swallow.\u003c\/p\u003e\n\u003cp\u003eEat the rind on this one, that's where half the flavor lives.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673273917609,"sku":"14864","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_e52745e7-5b29-4902-a234-8e9ea668efb8.png_v_1736256884.jpg?v=1755054241"},{"product_id":"avarizia","title":"De'Magi Avarizia","description":"\u003cp\u003eAvarizia is a washed-rind cow and buffalo milk cheese from De'Magi in Castiglion Fiorentino, Tuscany. The recipe uses less salt than most washed rinds, which lets the buffalo milk push through on the palate.\u003c\/p\u003e\n\u003cp\u003eThe rind is reddish, moist, and a little sticky, the kind that tells you the cheese has been properly tended in the cave. Under it the paste is straw-colored, semi-soft, and supple, with a buttery consistency that holds together under the knife but gives way the second it warms up. The nose is pungent, classic washed-rind territory, all mushroomy and earthy. The palate is rounder than the aroma suggests, with the buffalo cream lending a richness that softens the funk and the lower-salt approach keeping things from getting sharp. It's a good answer for someone who likes Taleggio but wants something with a little more cream behind it.\u003c\/p\u003e\n\u003cp\u003eThis is a serious washed-rind cheese with a velvet glove on it, intense where it needs to be, gentle where it counts.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45730912927913,"sku":"10067","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.png_v_1730984373_8640c9a4-1e8d-4fe7-9d0c-0e791d77fbaf.jpg?v=1756232975"},{"product_id":"abbaye-de-tamie","title":"Abbaye de Tamie","description":"\u003cp\u003eAbbaye de Tamié comes from the Abbaye Notre-Dame de Tamié, a Trappist monastery tucked into the Savoie mountains of France, where the monks have been making cheese in this style for generations. It's an unpasteurized cow's milk cheese aged just above 60 days so it can be brought into the US, and the rind is brushed and washed with brine through the whole aging process, which is what develops that distinctive pinkish-salmon color on the wheel.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is semi-soft, really smooth and buttery, with a creamy give that opens up the longer the cheese sits at room temperature. Flavor is mellow up front with a nutty, savory pull that gets more pronounced as the wheel ages. The washed rind brings in some of that mushroomy, earthy character you expect from a Trappist style, but the whole thing stays gentle, never stinky.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one stand out is the discipline behind the recipe. The monks at Tamié work the rind by hand, wheel by wheel, in the same cellars they've used for generations, and you can taste that care in how clean and balanced the finish is.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45730916860073,"sku":"10001051","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AbbeyeTeTamie.jpg?v=1763418018"},{"product_id":"arnaud-comte-aged-12m-lbs","title":"Comté Aged 12 Months","description":"\u003cp\u003eComté is a raw cow's milk AOP cheese from the Jura mountains of Franche-Comté in eastern France, made in big 70-pound wheels from the milk of Montbéliarde cows grazing the high pastures. This one is aged for twelve months, right in the sweet spot where the paste has firmed up and the flavor has started to build, but it still has enough moisture to melt cleanly into a fondue or a gratin.\u003c\/p\u003e\n\u003cp\u003eThe paste is close and ivory-gold, firm but pliable, breaking into smooth slabs rather than shattering the way the longer-aged wheels do. Toasted almond is the lead flavor, with brown butter through the middle and a quiet hay note from the summer pastures carrying through to the finish. You'll catch a hint of fruit on the back end, something close to dried apricot, before it eases off into warm cream.\u003c\/p\u003e\n\u003cp\u003eA twelve-month is the everyday Comté, the one that does everything well. Slice it for a board, shave it into a salad, grate it over potatoes, or melt it down with a splash of white wine for the most classic fondue there is.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45730919973033,"sku":"14659","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_9f08056d-f26e-4503-bfa9-e9f03bf0a7ed.png_v_1736256421.jpg?v=1755113321"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-fromager-d-affinois_b0d5d896-376b-418e-9cf8-c0027811bb08.jpg?v=1781113445","url":"https:\/\/cheesestore.com\/collections\/cow-milk-cheese.oembed?page=3","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}