{"title":"Creamy Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe most indulgent corner of the cheese world — buttery, spoonable, and built for the softest crust of baguette. Explore French triple-crèmes like \u003c\/span\u003e\u003cstrong\u003eBrillat Savarin\u003c\/strong\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cstrong\u003eSaint Angel\u003c\/strong\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cstrong\u003eBrie Donge\u003c\/strong\u003e\u003cspan\u003e, spreadable \u003c\/span\u003e\u003cstrong\u003eCremeux de Bourgogne\u003c\/strong\u003e\u003cspan\u003e, sheep's-milk \u003c\/span\u003e\u003cstrong\u003eBrebirousse d'Argental\u003c\/strong\u003e\u003cspan\u003e, washed-rind \u003c\/span\u003e\u003cstrong\u003eSoumaintrain\u003c\/strong\u003e\u003cspan\u003e, and creamy blues from \u003c\/span\u003e\u003cstrong\u003eRoquefort Papillon\u003c\/strong\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cstrong\u003eFourme d'Ambert\u003c\/strong\u003e\u003cspan\u003e — each hand-selected by The Cheese Store of Beverly Hills. Serve at room temperature with honey, fig jam, and a pour of Sauternes, or pair with Champagne for a classic finish. Shop the creamy cheese selection for nationwide shipping, or visit us in Beverly Hills since 1967.\u003c\/span\u003e\u003c\/p\u003e","products":[{"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":"fromager-daffinois","title":"Fromager D'Affinois","description":"Fromager d'Affinois is a French double-crème cheese known for its exceptionally creamy and buttery texture, similar to Brie but with a richer, more luscious consistency due to its unique production method. It's a soft-ripened cheese made from pasteurized cow's milk, and its signature smooth, rich flavor is often compared to fresh butter and earthy mushrooms.","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":"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":"brebirousse-d-argental-sheep-france-lbs","title":"Brebirousse D' Argental","description":"\u003cp\u003eBrebirousse d'Argental is a soft-ripened sheep's milk cheese from Lyon, France, with a bright orange annatto-coated bloomy rind that gives it its name (brebis means sheep, rousse means red).\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and buttery, with a soft cream line right under the rind and a slightly chalkier core when it's young. Flavor is gentle and tangy, with the lactic pull of fresh sheep's milk on the front of the tongue and a clean, milky finish. The annatto rind looks intense but tastes mild, adding a soft mushroomy note that rounds out the buttery paste.\u003c\/p\u003e\n\u003cp\u003eWhen we have it nice and ripe, it sits right in the sweet spot, super buttery, super tangy, and a really approachable way into sheep's milk for anyone who thinks they only like cow.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45683080855721,"sku":"10001084","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-brebirousse-d-argental.jpg?v=1744804703"},{"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","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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LM_Epoisse.jpg?v=1767197382"},{"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":"brie-donge-triple-cream-500g","title":"Brie Donge Triple Cream","description":"\u003cp\u003eBrie Donge Triple Cream comes from Fromagerie Dongé, a family-run dairy in the Brie de Meaux region of Île-de-France that has been making bloomy-rind cheeses for generations. This is a pasteurized cow's milk wheel built around extra cream, pushing the butterfat past 75 percent in the dry matter, which is what officially puts it in triple-crème territory.\u003c\/p\u003e\n\u003cp\u003eThe paste is the whole story. After about 60 days of aging, the rind blooms into a thin, even, snow-white coat, and the inside ripens from the outside in until the cheese folds rather than crumbles under the knife. Bring it up to room temperature and the center turns almost spreadable, with a flavor that reads like sweet butter, fresh cream, and a quiet mushroomy hum from the rind.\u003c\/p\u003e\n\u003cp\u003eThis is a brie for cheese lovers who want a rich, flavorful, cream forward texture, without the funky, barnyardy finish. It sits right in the sweet spot where richness still feels elegant.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731071459497,"sku":"3700360806065","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2024-08-23-at-10-25-32-AM.png?v=1745859177"},{"product_id":"camembert-marie-harel-250g","title":"Marie Harel Camembert (250g)","description":"\u003cp\u003eA cow's milk soft-ripened cheese from Normandy, France, in the tradition Marie Harel is credited with shaping in 1791 when she blended local Norman methods with a brie recipe a priest brought with him during the Revolution. That story is why her name still gets put on the label of so many Camemberts coming out of the region.\u003c\/p\u003e\n\u003cp\u003eThis is a small 250g round with a bloomy white rind and a pale ivory paste underneath. Young, the inside stays a little chalky in the center with a cream line working its way in from the rind. Give it a few days at room temperature and it softens through, gets properly oozy, and the flavor opens up: buttery, mushroomy, a touch of cauliflower and cooked cream, with that savory pull on the finish that the rind gives you.\u003c\/p\u003e\n\u003cp\u003eIt eats like a classic French Camembert should, rich and earthy without being aggressive. Best served at room temperature so the paste relaxes and the rind does its work.\u003c\/p\u003e","brand":"World's Best Cheese","offers":[{"title":"Default Title","offer_id":45731073949865,"sku":"3267031070823","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/MarieHarelCamembert.jpg?v=1767197545"},{"product_id":"dolce-lemon-ricotta-lbs","title":"Dolce Lemon Ricotta","description":"This very popular cheese bears witness to the rich tradition of Southern Italy and Apulia in particular: ricotta infornata. This wonderful ricotta is a combination of cow and buffalo milk.","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731091579049,"sku":"11604","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_6c6eac3b-76c3-4f3c-8164-6db7d68c1817_1_.png_v_17362570632.jpg?v=1755111363"},{"product_id":"isigny-whipped-cream-chantilly-7oz","title":"Isigny (Whipped Cream) Chantilly (7oz)","description":"\u003cp\u003eIsigny Sainte-Mère sits at the mouth of the Vire in Normandy, France, and the cream that comes out of those salt-marsh pastures is the reason this Chantilly tastes the way it does. Press the button and you get a soft ivory whip, light and airy, that holds its shape long enough to crown a coupe of berries or a hot chocolate before melting back into pure sweet cream on the tongue.\u003c\/p\u003e\n\u003cp\u003eThe base is grass-fed Normandy cream, naturally high in butterfat, sweetened lightly and scented with Madagascar bourbon vanilla. That's the whole recipe. No funky stabilizer aftertaste, no whipped-topping chemistry, just real cream behaving the way real cream should when you put a little air through it. The flavor is mild and lactic with a quiet vanilla pull on the finish, and the texture is fluffier and more delicate than anything you can shake out of a can stateside.\u003c\/p\u003e\n\u003cp\u003eIsigny actually invented the aerosol Chantilly format, and decades later they're still the benchmark for it. Worth keeping a can in the door of the fridge for strawberries, espresso, a slice of tart, or eating straight off the spoon.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731123593385,"sku":"071041254455","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/17163_1.jpg?v=1745865702"},{"product_id":"meredith-dairy-marinated-feta-300g","title":"Meredith Dairy Marinated Feta (300g)","description":"\u003cp\u003eMeredith Dairy's marinated sheep and goat cheese comes from the town of Meredith in Victoria, Australia, where the Cameron family has been milking their flocks for decades. It can't legally be called feta thanks to PDO rules, but the recipe sits right in that fresh, lactic, brine-cured neighborhood.\u003c\/p\u003e\n\u003cp\u003eThe cheese is cubed and submerged in Australian extra virgin olive oil with garlic, whole peppercorns, rosemary, and thyme. The paste is soft, creamy, and spreadable, with a bright yogurty tang from the sheep and goat blend that reads cleaner and milder than a traditional Greek feta. Every cube comes out of the jar glossy with infused oil, so the cheese arrives already dressed, herbs and pepper warmth threading through the lactic finish.\u003c\/p\u003e\n\u003cp\u003eThis is one of those jars that quietly takes over the fridge. Spread it on warm bread, fold it through pasta, spoon it over roasted vegetables, and pour the leftover oil into a salad dressing once the cheese is gone. Nothing goes to waste.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731146956969,"sku":"9317320100053","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/MeridethDairyFeta.jpg?v=1763316069"},{"product_id":"meredith-dairy-marinated-feta-4-4lbs-bulk-tub","title":"Meredith Dairy Marinated Feta","description":"\u003cp\u003eMeredith Dairy's marinated feta comes out of Meredith, a small town in Victoria, Australia, where the Cameron family has been making sheep and goat milk cheeses on their farm since the early 1990s. The curd is a blend of sheep and goat milk, cubed and submerged in extra virgin olive oil with garlic, whole peppercorns, thyme, and rosemary.\u003c\/p\u003e\n\u003cp\u003eThe texture is soft and creamy, the cubes giving way under a fork and almost melting once they hit the tongue. On the palate it leads with a bright lactic tang, that clean sheep and goat milk freshness that reads almost yogurty, and then the marinade pulls through with a quiet herbal lift and a gentle peppery note on the back end. The oil itself becomes part of the cheese, picking up the curd over time.\u003c\/p\u003e\n\u003cp\u003eThis is one of the most recognizable marinated fetas in the world for a reason. The balance between the milk and the marinade is right in the sweet spot, neither side overwhelming the other, and the cubes hold their shape long enough to land on a piece of bread or a fork of salad without falling apart.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731147251881,"sku":"14442","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/515I6DfwwEL.jpg?v=1745866459"},{"product_id":"mothais-feuille-dantan-180g","title":"Mothais Feuille Dantan (180g)","description":"\u003cp\u003eMothais sur Feuille is a soft goat's milk cheese from Poitou-Charentes in western France, made by Fromagerie Dantan and aged on a single sweet chestnut leaf. That leaf is the whole story. It slows the moisture loss, prints its veins into the rind, and pushes a woody, leafy character right into the paste.\u003c\/p\u003e\n\u003cp\u003eThe shape gives it a lot of surface area, so it ripens from the outside in. You get that pronounced creamy, unctuous cream line right under the rind, while the core stays a little chalky and crumbly when it's young, then turns spoonable as it goes. Flavor leans goaty and lactic up front, bright and a touch citrusy, before the leaf pulls in hazelnut, herbs, and a little bark on the finish. When it's nice and ripe it runs a little, and that's how I like them.\u003c\/p\u003e\n\u003cp\u003eIt's one of the more sophisticated goats out there, a cheese where the wrapping isn't a gimmick, it's the recipe.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731148791977,"sku":"11664","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Mathais.jpg?v=1767197715"},{"product_id":"pierre-robert-cave-aged-air-lbs","title":"Pierre Robert Cave Aged","description":"\u003cp\u003ePierre Robert is a cave-aged triple-crème from the Rouzaire family in Île-de-France, named for Robert Rouzaire and his friend Pierre. It sits in the same family as Brillat-Savarin but gets extra time in the cave, which is the whole point of the cheese.\u003c\/p\u003e\n\u003cp\u003eThe paste is enriched with crème fraîche, pushing the butterfat past 75% in the dry matter, so the texture lands somewhere between whipped butter and a dense fresh cream. A ripe wheel softens toward the rind and almost spreads itself on the knife. The flavor leads with cultured butter and fresh milk, then the bloomy rind pulls in a gentle mushroomy depth and a clean yogurty tang on the back. The finish is long and buttery without ever getting heavy.\u003c\/p\u003e\n\u003cp\u003eThis is one of those triple-crèmes that rewards a little patience. Let it sit on the counter for half an hour and the paste relaxes into the silkiest version of itself, right in the sweet spot where the cream and the cave-aged character meet.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731159703721,"sku":"15701","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/pierre-robert-cheese-1s-16608.jpg?v=1745867053"},{"product_id":"zimbro-lbs","title":"Zimbro","description":"\u003cp\u003eZimbro is a raw sheep's milk cheese from the Serra da Estrela region of Portugal, the heartland of one of the oldest cheesemaking traditions in Europe. What makes it different from almost every other cheese on the counter is the rennet, instead of animal rennet, the curds are set with an extract from the cardoon thistle flower, a tradition the region has held onto for centuries.\u003c\/p\u003e\n\u003cp\u003eThat thistle rennet is doing a lot of the work on the palate. The paste is soft, almost pudding-like at the center, buttery and rich the way only raw sheep's milk can be, and then there's this herbaceous, vegetal pull through the middle with a slightly bitter edge that finishes sweet. Perfumed on the nose, almost wildflower. The texture is so spoonable that the traditional way to serve it is to cut the top of the rind off like a lid and scoop the cheese straight out of the wheel.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese for people who want something genuinely different on the board, not another brie, not another washed rind. It eats more like a savory custard than a sliceable cheese, and the cardoon character gives it a flavor profile you really can't find anywhere outside of Portugal and a small corner of western Spain.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731203449001,"sku":"13012","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Zimbro.jpg?v=1767630870"},{"product_id":"capriole-obannon-6-oz","title":"Capriole O'Bannon (6oz)","description":"\u003cp\u003eCapriole O'Banon is a hand-ladled fresh goat cheese from Greenville, Indiana, wrapped in chestnut leaves that have been soaked in Kentucky bourbon. It's Judy Schad's American answer to the French Banon, with bourbon standing in for eau-de-vie.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright and tangy, soft and almost spoonable under the leaves, with a chalky lift through the middle that goes creamier as the cheese settles. The chestnut leaves do real work here, pulling a sweet, woodsy, slightly boozy note into the rind that runs right up against the lactic snap of fresh goat's milk. Peel a leaf back and you can smell the bourbon and the damp leaf together before you even taste the cheese.\u003c\/p\u003e\n\u003cp\u003eIt's a small cheese with a big sense of place, a fresh chèvre that picked up a Kentucky accent on its way through Indiana. Unwrap it at the table so people can see what they're getting into.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731279798441,"sku":"705171410008","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Carpiole.jpg?v=1766417990"},{"product_id":"delice-de-bourgogne-mini-200g","title":"Delice De Bourgogne (200g)","description":"\u003cp\u003eDélice de Bourgogne is a French triple-crème from Burgundy, made from pasteurized cow's milk enriched with crème fraîche to push the butterfat past 75% in dry matter. That extra cream is the whole identity of the cheese, and you taste it on the first bite.\u003c\/p\u003e\n\u003cp\u003eThe rind is a thin, bloomy white bloom, soft and faintly mushroomy. The paste underneath is ivory, velvety, almost spoonable, with a cream line that forms just under the rind and slowly creeps toward the center as the wheel ripens. The flavor is butter forward and lush, with a clean lactic tang on the finish and a quiet earthy note from the rind that gets more pronounced the longer you let it warm up.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot of the triple-crème category. It's gentler than a really ripe Brillat-Savarin and a lot more decadent than a young brie, which makes it the one to reach for when you want pure cultured-cream richness without any funk getting in the way.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731296477353,"sku":"3263091001173","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/DElice200g.jpg?v=1766418239"},{"product_id":"kendall-farms-creme-fraiche-lbs","title":"Kendall Farms Creme Fraiche","description":"\u003cp\u003eKendall Farms Crème Fraîche comes out of Atascadero, on the central coast of California, where the Kendall family has been making cultured cream the French way for decades. It's pasteurized cow's cream inoculated with live lactic acid cultures and allowed to ripen until it sets up thick, tangy, and silky in the tub.\u003c\/p\u003e\n\u003cp\u003eThe butterfat sits at 40%, which is the number that matters here. That much fat means the cream stays stable when it hits heat, so it folds into a pan sauce or a soup without breaking or curdling the way sour cream will. The texture is dense and spoonable, glossy on the spoon, with a clean cultured tang on the front of the palate and sweet fresh cream underneath. No graininess, no sharp acidic bite at the back, just a long buttery finish.\u003c\/p\u003e\n\u003cp\u003eThis is the workhorse cultured cream that professional kitchens reach for, and it does double duty at home. Spoon it cold over berries and a drizzle of honey, whisk it into a pan sauce off the heat, stir it into mashed potatoes, or use it as the base for a quick dip. Right in the sweet spot between heavy cream and fresh cheese.\u003c\/p\u003e","brand":"Community Provisions V","offers":[{"title":"Default Title","offer_id":45731314073769,"sku":"000939444449","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/CremeFreshQt.jpg?v=1764823052"},{"product_id":"sarlet-chevrefeuille-155g","title":"Sarlet Chevrefeuille (155g)","description":"\u003cp\u003eThis is Chèvrefeuille, a pasteurized goat's milk cheese from the Fromagerie Chèvrefeuille in Saint-Cyprien, right in the heart of the Périgord in southwest France. It's one of those small-format chèvres that does a lot with very little, a wrinkly bloomy rind wrapped around a paste that's somewhere between creamy and fudgy depending on how ripe the wheel is when you get to it.\u003c\/p\u003e\n\u003cp\u003eThe rind is that classic geotrichum wrinkle, soft and a little mushroomy, and it ripens the cheese from the outside in. Younger wheels stay a touch chalky in the center with a creamy line under the rind, riper ones go almost fully smooth and fudgy across the paste. Flavor is gentle and bright, sour cream and fresh bread dough up front, a clean lactic tang in the middle, and a soft finish that doesn't push any goaty funk. It's a polished, award-winning chèvre that reads as elegant rather than rustic.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of goat cheese to reach for when you want the tang without the barnyard, and it's perfectly ripe right now.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731348054185,"sku":"3417881241915","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-04-25-142020.png?v=1745867870"},{"product_id":"mascarpone-250g","title":"Galbani Mascarpone (250g)","description":"\u003cp\u003eGalbani's Mascarpone comes out of Ballabio in Lombardy, the northern Italian region where this style of fresh cream cheese was born. It's a pasteurized cow's milk cheese, made by warming heavy cream and setting it with a touch of acid, then draining it until the texture turns dense and spoonable.\u003c\/p\u003e\n\u003cp\u003eThe paste is glossy and ivory, soft enough to fold off a spoon but thick enough to hold a peak. On the palate it's all fresh cream, lightly sweet, with no tang and no funk. The finish is short and clean, which is exactly the point: mascarpone is built to carry other flavors rather than dominate them.\u003c\/p\u003e\n\u003cp\u003eThis is the workhorse mascarpone, the one you reach for when you're making tiramisu, folding cream into a risotto at the last minute, or sweetening it up with a little sugar and vanilla for berries. Galbani has been making it the same way for decades and the consistency is what keeps it on the shelf.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731433545897,"sku":"8001637002629","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/image_c559fb0e-8475-48de-bde0-53451201f6a9.jpg?v=1745872419"},{"product_id":"saint-angel-triple-cream-lbs","title":"Saint Angel","description":"\u003cp\u003eSaint Angel is a square, triple-cream cow's milk cheese from France, made by Fromagerie Guilloteau with pasteurized milk and built for richness. The format is unusual (most triple-creams come in rounds), but the recipe is classic triple-crème territory, sitting up around 75% butterfat in the dry matter.\u003c\/p\u003e\n\u003cp\u003eThe paste is velvety and almost spoonable just under the rind, with a slightly denser, fluffy core that holds its shape on the knife. Flavor leads with pure fresh cream and butter, the kind of lactic pull that coats your palate, with a quiet mushroomy note coming off the soft white bloomy rind and a small tang near the edge that keeps things from going flat. It reads gentle and elegant rather than funky or barnyardy.\u003c\/p\u003e\n\u003cp\u003eThis is the brie for cheese lovers who want a rich, cream-forward texture without a stinky finish. It sits right in the sweet spot where decadence still feels clean, which is why it ends up on so many cheese boards. Let it warm up on the counter for a half hour before serving and the paste really opens up.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731434397865,"sku":"10001369","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/SaintAngel.jpg?v=1763334400"},{"product_id":"aschenblau-cambozola-black-label-lbs-1","title":"Aschenblau Cambozola Black Label","description":"Aschenblau is a premium, triple-cream soft-ripened blue cheese from Germany with a dusky gray mold rind and blue veining. It's known for its buttery, nutty, and sweet taste with a mild blue note, making it a very approachable and spreadable blue cheese for those new to blue cheeses.","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45935863431337,"sku":"16613","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_8fc91307-edff-4e1d-b8dd-ae096f25a478_5_.png_v_1730984373.jpg?v=1756232681"},{"product_id":"brillat-savarin-lbs","title":"Brillat Savarin","description":"\u003cp\u003eBrillat-Savarin is a French triple-crème from Île-de-France, named for the 18th-century gastronome Jean Anthelme Brillat-Savarin who wrote that \"a dessert without cheese is like a beautiful woman with only one eye.\" To qualify as triple-crème, the recipe adds fresh cream to already rich cow's milk, pushing the butterfat past 75% in the dry matter.\u003c\/p\u003e\n\u003cp\u003eThe paste is spoonably soft and velvety, with a thin bloomy white rind that lends a gentle mushroomy aroma. When young, you'll see a chalkier core under a buttery cream line just beneath the rind; as it ripens, the whole interior turns silky and almost spreadable. The flavor is pure fresh cream and cultured butter through the middle, with a bright lactic tang on the front of the tongue from the added crème fraîche, and a clean, short finish that fades like melted butter off the palate.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want decadence without intensity. Let it sit out for a good 30 minutes before serving so the paste loosens up and the cream really sings.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45987709517993,"sku":"10001091","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/244_fromagerie_delin_brillat_savarin.webp?v=1750714512"},{"product_id":"brie-truffles-lbs","title":"Maison de la Truffe (Brie w\/ Truffles)","description":"\u003cp\u003eMaison de la Truffe Brie, also called Brie aux Truffes, comes out of Maison de la Truffe in Paris, the truffle specialist that has been working with black truffle in the city for decades. The recipe is straightforward in the way the best decadent things usually are, a wheel of cow's milk Brie de Meaux is split horizontally, layered with mascarpone and slices of black truffle, then closed back up and rested so the perfume works its way through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft, ivory, and folds rather than crumbles, with a visible dark line of truffle and mascarpone running through the middle like an ice cream sandwich. The bloomy rind keeps ripening the cheese from the outside in, so the cream line under the rind goes properly oozy while the truffle layer holds the center together. On the palate it leads with buttery fresh cream and the mushroomy lift of a ripe Brie de Meaux, then the black truffle takes over, deep, earthy, and perfumed, and lingers well past the bite.\u003c\/p\u003e\n\u003cp\u003eThis is a special-occasion cheese, the kind of thing people walk in and ask for by name. Super decadent, in a class of its own among truffle cheeses.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45989825380521,"sku":"10001090","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_b6a61250-c087-4507-ae2c-13cf02f8af1d.png_v_1736255252.jpg?v=1755701520"},{"product_id":"st-agur","title":"Saint Agur","description":"\u003cp\u003eSaint Agur is a French double-cream blue from the village of Beauzac in the Auvergne, the mountainous region that gave the world Roquefort, Fourme d'Ambert, and Bleu d'Auvergne. Pasteurized cow's milk is enriched with cream before the curd is set, which pushes the fat content up into double-crème territory and gives the cheese its signature ivory paste.\u003c\/p\u003e\n\u003cp\u003eThe texture is soft and spreadable, almost like a whipped cultured butter, shot through with fine blue veins from Penicillium roqueforti. On the palate it opens with rich cream and a buttery sweetness, then the blue kicks in as a gentle peppery pull on the back of the tongue. Less salty than most blues, which is the whole point: the cream stays in the foreground and the piccante finish settles in slow.\u003c\/p\u003e\n\u003cp\u003eThis is the blue for people who think they don't like blue cheese, and also the one blue lovers reach for when they want something that spreads on a cracker instead of crumbling on a board. Cream-forward, gently spicy, and sits right in that sweet spot between rich and approachable.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46497870020777,"sku":"10001424","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/SaintAgur_c6c7d686-21c7-44d6-ba8a-032dd0ecb03c.jpg?v=1763334272"},{"product_id":"langres","title":"Langres (180g)","description":"\u003cp\u003eLangres is a pasteurized cow's milk washed-rind cheese from Champagne-Ardenne in France, made by Fromagerie Germain and protected under AOP. You'll know it by the sunken top, a natural dimple called the fontaine, that forms because the wheels are never turned during aging.\u003c\/p\u003e\n\u003cp\u003eThe rind is sticky and bright orange from regular brine washes, and the paste underneath is soft, fudgy, and just a little chalky toward the center as it ripens. On the nose it's pungent and unmistakably washed-rind, but the flavor sits a step back from Époisses, salty and tangy with a rich cultured-cream pull through the middle and a long savory finish that holds on the palate.\u003c\/p\u003e\n\u003cp\u003eThe move with Langres is to pour Champagne or Marc de Champagne right into the fontaine and let it soak in before you spoon it out. It's the regional pairing, and once you've had it that way it's hard to go back. A proper wheel in good condition, this is one of the more theatrical cheeses on the counter.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46497882210473,"sku":"3336660000164","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Langres_45ee8913-5351-4673-9c48-20fa3f76474f.jpg?v=1767196461"},{"product_id":"epoisses-250g","title":"Berthaut Epoisses AOC (250g)","description":"\u003cp\u003eBerthaut Époisses is a pasteurized cow's milk washed-rind cheese from the village of Époisses in Burgundy, France, made under AOP rules by Fromagerie Berthaut.\u003c\/p\u003e\n\u003cp\u003eThe paste sits behind a sticky, orange-red rind that has been washed for weeks in brine and Marc de Bourgogne, the pomace brandy of the region. As it ripens it goes from a buttery, set interior to something you scoop with a spoon. The flavor is salty and winey, with that cellar, mushroomy pull off the rind running straight into the paste. There is a real funk to it, balanced by the rich, buttery cream underneath.\u003c\/p\u003e\n\u003cp\u003eÉpoisses is in a class of its own. If you already love washed-rinds, this is the wheel that asks the most of you and gives the most back. Bring it to room temperature, take the top off the box, and go in with a spoon.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46497910390953,"sku":"3263093000501","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LMEpoisse.jpg?v=1767467313"},{"product_id":"camembert-val-de-saone-250g","title":"Camembert Val De Saone (250g)","description":"\u003cp\u003eCamembert Val de Saône is a soft-ripened cow's milk cheese from France in the classic Camembert style, named for the Saône river valley that runs through eastern France. The format is the small 250g round you want for a single sitting, fully bloomed in its white mold rind and ready to ripen on your counter for an hour before serving.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory and supple, with a proper cream line that creeps in from the rind as the cheese sits at room temperature. Young, the center stays a touch chalky and clean. Given a little time, it turns spoonable and rich, all fresh butter and warm cream, with the bloomy rind adding that quiet mushroomy lift on the back end. The flavor is gentle and elegant, more cream and forest-floor than funk, the kind of soft cheese that reads beautifully even to people who say they don't love bloomy rinds.\u003c\/p\u003e\n\u003cp\u003eThis is a Camembert for cheese lovers who want a rich, cream-forward soft cheese without the heavier barnyardy edge that some farmstead versions push into. It sits right in that sweet spot where the rind does its work but never takes over.\u003c\/p\u003e","brand":"World's Best Cheese","offers":[{"title":"Default Title","offer_id":46738062704809,"sku":"17696","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2026-01-16-at-12-19-39-PM.png?v=1768595562"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/244_fromagerie_delin_brillat_savarin.webp?v=1777058457","url":"https:\/\/cheesestore.com\/collections\/creamy-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}