{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-brie-de-meaux.jpg?v=1744803879"},{"product_id":"torta-del-casar","title":"Torta del Casar","description":"\u003cp\u003eTorta del Casar comes from Casar de Cáceres, a town in the Extremadura region of western Spain, and it carries a PDO that ties the recipe to the place. Made from raw Merino and Entrefina sheep's milk, the curd is set with wild thistle flower instead of animal rennet, which is the move that makes this cheese what it is.\u003c\/p\u003e\n\u003cp\u003eAged about sixty days, the wheel is bound in a cloth band because the paste inside goes nearly liquid. The rind is thin and reddish-brown, the interior almost custard-loose, and the traditional way to serve it is to cut the top off like a lid and scoop the molten paste out with a spoon. The flavor is rich sheep cream up front, tangy, a little gamy, with a vegetal, slightly bitter herbal pull from the thistle that lingers on the back of the palate. Some people get a soft smoky note, others get more of a wild artichoke thing, that's the thistle talking.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that doesn't really have an equivalent anywhere else, the thistle rennet and the raw sheep's milk give it a character that's specific to Extremadura. It picked up Super Gold at the World Cheese Awards in 2019, and once you've scooped into one you understand why.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":46857066021033,"sku":"8423539012092","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpbrmbbs25.jpg?v=1782167759"},{"product_id":"la-tur-200g-each","title":"La Tur (200g)","description":"\u003cp\u003eLa Tur comes from the Alta Langa hills of Piedmont in northwest Italy, a small cylinder of three-milk cheese that has become one of the most recognizable soft-ripened cheeses coming out of Italy. Cow, sheep, and goat milk all go into the same wheel, ladled gently into molds so the curd stays loose and airy.\u003c\/p\u003e\n\u003cp\u003eThe rind is wrinkled and pale yellow, a soft bloomy coat that ripens the paste from the outside in. Cut it and you get that centripetal effect, a runny cream line just under the rind and a slightly firmer, almost cakey center. The flavor is bright and lactic, like fresh yogurt whipped into cream, with the goat portion giving a clean tang and the sheep milk rounding everything out with a little sweetness on the back end. A whisper of mushroom comes off the rind.\u003c\/p\u003e\n\u003cp\u003eEat it with a spoon straight out of the paper wrapper if you want to, or let it sit at room temperature until it slumps and pool the paste onto a piece of toasted bread. This is a cheese that shows off what Piedmont does with soft cheeses, and it eats as beautifully at the start of a meal as it does at the end.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673211396265,"sku":"11111111","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpv9p8znfh.png?v=1784612283"},{"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":false}],"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":false}],"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":false}],"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":false}],"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":45.0,"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":"butter-bordier-demi-sel-salted-motte-5kg-large","title":"Bordier Demi Sel (Salted) Butter Motte (5kg\/11lb)","description":"\u003cp\u003eBordier salted butter, hand-churned in Saint-Malo on the Brittany coast from the milk of grass-fed cows across Brittany and Normandy. Jean-Yves Bordier is the guy who dragged this recipe back from near-extinction, turning the butter out on wooden tables and working it slowly with teak paddles, the way it was done in the 19th century.\u003c\/p\u003e\n\u003cp\u003eThe paste is cool and dense straight from the paper, then goes silky and spreadable the second it hits warm bread. Big grass-fed cream note up front, a little cultured tang like fresh crème fraîche, and then the sea salt shows up as distinct crystals on the finish, not dissolved into the fat. Malaxage is what gives it that plastic, almost sculptural body, and it's why chefs treat this like an ingredient in its own right instead of a spread.\u003c\/p\u003e\n\u003cp\u003eA 5kg motte, hand-cut to order. This is the block the professional kitchens buy in on, so you're getting the same butter that goes into the pastry room and onto the tasting-menu bread service.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45730914140329,"sku":"17766","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Bordier_Butter_-_Salted.jpg?v=1763144157"},{"product_id":"butter-bordier-demi-sel-salted-125g","title":"Bordier Demi-Sel (Salted) Butter (125g)","description":"\u003cp\u003eMaison Bordier's salted butter comes from the milk of grass-fed cows in Brittany and Normandy, hand-churned in Saint-Malo the same way the Bordier family has done it since the 19th century. It's a beurre de baratte, which means the butter is churned by hand and then kneaded onto a wooden frame with teak paddles, a process that forces out a great deal of the moisture you'd find in industrial butter and pulls the fat into visible marbling and striations you can see when you cut into it.\u003c\/p\u003e\n\u003cp\u003eThe result is one of the highest butterfat European butters you can get your hands on, silky and spreadable with a deep grass-fed cream flavor. The natural culturing that develops from the hand churning gives it a yogurty tang and a soft nuttiness underneath, and the sea salt is worked in at the end so you get a clean savory lift rather than a sharp saline hit.\u003c\/p\u003e\n\u003cp\u003eThis is the butter chefs reach for when the butter itself has to carry the dish, and it's just as good in the simplest form: a thick smear on warm bread with a couple of cold radishes on the side.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45730924396713,"sku":"3760191050044","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierDemi-Sel125g.jpg?v=1766196040"},{"product_id":"bordier-unsalted-butter-rolls-250g","title":"Bordier Doux (Unsalted) Butter Rolls (250g)","description":"\u003cp\u003eThis is Maison Bordier from Saint-Malo in Brittany, the unsalted rolls, in 250g logs. Cow's milk butter from herds in Brittany and Normandy, slowly churned and then hand-kneaded on teak paddles, a method the Bordier family has kept unchanged since the 19th century.\u003c\/p\u003e\n\u003cp\u003eThe paste is silky and pale, almost whipped in texture, and softens to a glossy sheen at room temperature. On the palate it reads as pure fresh cream up front, with a quiet browned-butter note underneath and a soft sweet-cream finish that lingers longer than you expect from a butter. Because it is doux, unsalted, the natural culturing carries the flavor and the sweetness of the milk stays right at the front.\u003c\/p\u003e\n\u003cp\u003eThis is the butter that professional pastry kitchens reach for when they want the milk to speak. Warm it on a baguette, finish a pan sauce with it, or fold it into a laminated dough. A pinch of fleur de sel on top and it becomes its own course.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45730935308457,"sku":"16312","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BourdierRoll.jpg?v=1766196107"},{"product_id":"bordier-butter-black-truffle-125g","title":"Bordier Truffe Noire du Perigord (Black Truffle) Butter (125g)","description":"\u003cp\u003eThis is the Beurre Bordier au Truffe Noire from Maison Bordier in Saint-Malo, on the Brittany coast. It is cultured cow's milk butter, hand-churned on a wooden malaxeur since 1985, with shavings of Périgord black truffle folded in at the finish so the aromatics stay lifted instead of getting cooked into the fat.\u003c\/p\u003e\n\u003cp\u003eThe base butter itself is in a class of its own, dense and silky with a real cultured-cream tang, closer to crème fraîche than to any supermarket sweet-cream. The truffle sits right on top of that: damp forest floor, wet stone, a little garlic-and-mushroom depth that reads unmistakably as tuber melanosporum. It comes in soft at room temperature and melts clean over anything warm, and the truffle keeps blooming on the finish for a good half minute after.\u003c\/p\u003e\n\u003cp\u003eA 125g bar is meant to be used, not saved. Slide a coin of it under the skin of a roasting chicken, melt it over soft-scrambled eggs, finish a risotto with it off the heat. Right in the sweet spot for the moments where a normal butter would be underselling the plate.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45730935734441,"sku":"15013","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierTruffeNoirsduPerigord.jpg?v=1766195996"},{"product_id":"casolare-buffalo-mozzarella-125g","title":"Casolare Buffalo Mozzarella (2-125g)","description":"\u003cp\u003eThis is the Mozzarella di Bufala Campana DOP from Caseificio Il Casolare, a family dairy in Alvignano in the province of Caserta, just north of Naples. The buffalo herds are a few kilometers from the dairy and the cheese is made fresh every single day under the rules of the Bufala Campana consortium, from whole fresh buffalo milk pulled that morning.\u003c\/p\u003e\n\u003cp\u003eThe recipe is pasta filata, meaning the curd is stretched by hand in hot water until it turns glossy and layered, then shaped into 125g balls and set into its own light milky brine. Cut into it and you see the layers pull apart, a small pool of sweet whey running out. The texture is soft and yielding with real spring to it, and the flavor is exactly what fresh buffalo milk is supposed to taste like, rich cream and a light yogurty tang, sweet and clean with a short milky finish.\u003c\/p\u003e\n\u003cp\u003eBuffalo mozzarella is one of the most imitated cheeses in the world and a real DOP wheel is a different animal. This is nice and fresh right now, right in the sweet spot for a caprese with a good tomato and a little sea salt.\u003c\/p\u003e","brand":"Caseificio Il Casolare SNC","offers":[{"title":"Default Title","offer_id":45731023519913,"sku":"13835","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_04652c83-652f-4c2e-9d0b-43c2c6dc1fbe.png_v_1736255796.jpg?v=1781196899"},{"product_id":"beurre-sel-salted-butter-250g","title":"Rodolphe Le Meunier Beurre de Baratte Demi-Sel - Salted butter (250g)","description":"\u003cp\u003eBeurre de baratte demi-sel from Rodolphe Le Meunier, the celebrated affineur and butter maker out of the Loire Valley in France. Cow's milk from local farms, pasteurized within 48 hours, cultured for another 24, then churned in a traditional wooden barrel and hand-molded into pots. That's the whole trick, and it's why this butter tastes the way it does.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and bright yellow, spreadable straight from the fridge and truly silky at room temperature. Cultured fermentation gives it a pronounced fresh-yogurt tang on the front of the tongue, a hazelnut and browned-butter note through the middle, and a sweet-cream finish that lingers longer than any butter you've had on a hotel breakfast tray. The demi-sel level of salt sits underneath it all — enough to lift the flavor, not enough to lead it.\u003c\/p\u003e\n\u003cp\u003eRodolphe is one of the most awarded cheesemakers in France, and his butter is treated with the same care as his aged wheels. This is the kind of butter you slice into rounds, set on a plate with a little fleur de sel, and let people fight over.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731067953321,"sku":"3394710000410","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/s767447440486750964_p1120_i1_w2880-jpeg.webp?v=1745858457"},{"product_id":"bordier-butter-roscoff-onion-125g","title":"Bordier Oignon de Roscoff (Roscoff Onion) Butter (125g)","description":"\u003cp\u003eThis is the Roscoff Onion butter from Maison Bordier, the artisan beurrier working out of Saint-Malo in Brittany since 1985. The cream is cultured and then hand-malaxed on a wooden wheel, a technique unique to their atelier that gives the butter its signature pliable, silky texture straight out of the fridge.\u003c\/p\u003e\n\u003cp\u003eThe Roscoff onion is the pink AOP variety grown a couple hours west along the Brittany coast, prized for how sweet it stays without turning sharp. Folded into the fresh butter, it hums through the cream in a gentle savory-sweet way, more toasted-allium than bite, with the cultured tang doing all of the lift underneath. Spread it on a warm baguette and you get that fresh-yogurt front, a slow onion sweetness in the middle, and a clean finish that fades before it overstays.\u003c\/p\u003e\n\u003cp\u003eA finishing butter in the true sense, the one you pull out for a table of good bread, seared scallops, or a plate of roasted potatoes when you want the fat to be the point.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45731070279849,"sku":"15803","price":17.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierOignondeRoscoff.jpg?v=1766195948"},{"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\/tmpghwt6cqw.jpg?v=1781803645"},{"product_id":"butter-bordier-yuzu-125g","title":"Bordier Yuzu Butter (125g)","description":"\u003cp\u003eThis is Bordier yuzu butter from Maison Bordier in Saint-Malo, Brittany, one of the last houses in France still hand-kneading their butter on teak paddles. Lightly salted, made from the milk of free-ranging Breton cows, and folded through with Japanese yuzu so the citrus works into the paste rather than sitting on top.\u003c\/p\u003e\n\u003cp\u003eOn the knife it is silky and spreadable, softening into something almost whipped at room temperature. The cream is deep and cultured up front, faintly yogurty, then the yuzu lifts through the middle, floral and citrusy with a little bitter-pith bite on the finish. Not a novelty butter. The remalaxage process, the hand paddles, the free-range milk, all of it is the same 19th century method the house has always used, just with a modern flavor tucked inside.\u003c\/p\u003e\n\u003cp\u003eThe move here is warm bread, a flake of sea salt, and this butter, cold from the fridge and softening as you eat. A tier above what you thought butter could do.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45731072213161,"sku":"3760191050129","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierYuzu125g_034d6edf-2e03-43c6-bdea-14d0cc264020.jpg?v=1766195903"},{"product_id":"butter-bordier-espelette-chili-125g","title":"Bordier Piment d' Espelette (Espelette Chili) Butter (125g)","description":"\u003cp\u003eThe world's most famous artisan butter, from Jean-Yves Bordier in Saint-Malo, folded through with Piment d'Espelette AOP from the Basque country. It's a pasteurized cultured cream churned from the milk of grass-fed Breton and Norman cows, then hand-kneaded on teak paddles, a 19th-century step almost nobody still does that gives the butter its signature silky, almost pomade-like texture. You can spread it cold and it doesn't fight you.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with deep cultured cream and fleur de sel, and then the Espelette shows up on the back of the tongue as a slow, warm glow. Not sharp. More paprika-and-sun than chili, with a faint smoked-vegetal note running underneath. The finish is where the pepper really settles in, holding for 20 or 30 seconds after the butter has melted away.\u003c\/p\u003e\n\u003cp\u003eUse it the way the chefs in Paris use it: a thick slice on warm bread, a knob melted over a just-off-the-pan steak, or a spoonful stirred into scrambled eggs at the end. In a class of its own.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45731072508073,"sku":"3760191050143","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierYuzu125g.jpg?v=1766195293"},{"product_id":"butter-bordier-doux-unsalted-125g","title":"Bordier Doux (Unsalted) Butter (125g)","description":"\u003cp\u003eBeurre Bordier from Maison Bordier in Saint-Malo, Brittany, made from the raw cream of grass-fed cows across Brittany and Normandy. This is the doux, the unsalted version, so nothing gets between you and the milk.\u003c\/p\u003e\n\u003cp\u003eThe cream is naturally cultured, then churned slowly and hand-kneaded on teak paddles, a 19th-century process Jean-Yves Bordier revived when he took over the dairy in 1985. That malaxage is why it feels the way it does, plush and silky rather than dense, with a glossy body that softens the second it hits a warm knife. The color runs deep yellow from the pasture, and the flavor is straight fresh cream up front, a quiet grassy pull through the middle, and a soft hazelnut note on the finish that lingers.\u003c\/p\u003e\n\u003cp\u003eThis is the butter chefs ask for by name. Spread it thick on a warm baguette with a little fleur de sel, fold it into a beurre blanc, or just melt it over a piece of fish. Once you have Bordier in the fridge, everything else feels ordinary.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45731072770217,"sku":"3760191050013","price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BourdierDoux125g_9d29ba60-c3bd-49b7-af24-b6fa72c1f599.jpg?v=1766161419"},{"product_id":"butter-bordier-madagascar-vanilla-125g","title":"Bordier Vanille Bourbon de Madagascar (Madagascar Vanilla) Butter (125g)","description":"\u003cp\u003eMaison Bordier's Madagascar Vanilla is a cultured cow's milk butter from Saint-Malo in Brittany, France, folded with real Bourbon vanilla and a little brown sugar during the final kneading. Bordier still churns and malaxes by hand at wooden tables with teak paddles, the same Breton method the house has kept since the 19th century, which is why the paste has this dense, almost pastry-cream body instead of the tight snap of a machine-pressed stick.\u003c\/p\u003e\n\u003cp\u003eThe color is a deep butter-yellow from the grass-fed Norman milk, and you can see the vanilla seeds running through the brick. On the palate it opens gentle and creamy, then the vanilla comes forward as a warm floral note with the brown sugar tucked underneath, sweet without ever going candied. The finish is long and clean, more perfume than sugar, and it leaves the mouth wanting the next bite of toast.\u003c\/p\u003e\n\u003cp\u003eThis is one of those buttery indulgences you set out on the table and let people cut their own slice from. It sits in the sweet spot for morning brioche, buckwheat crêpes, or a spoonful stirred into a bowl of roasted stone fruit at the end of dinner.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45731073884329,"sku":"3760191050167","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierVanilleBourbondeMadagascar.jpg?v=1766161087"},{"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":true}],"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":"duchesse-white-truffle-maison-truffes-lbs","title":"Duchesse White Truffle Maison Truffes","description":"\u003cp\u003eA cow's milk brie from France, split and layered with a white truffle cream from Piedmont, ripened until the paste folds under a knife. It's an ultimate-truffle-brie kind of cheese, and Maison de la Truffe has been building recipes around white truffle since 1932, so they know what they're doing.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft-ripened and creamy, with a cream line just under the bloomy rind giving way to a chalkier center the day it's cut. Right through the middle runs a distinct truffle layer, so every slice is buttery brie on the tongue with a big lift of white truffle perfume that fills the whole nose and stays there. The rind is thin, white, mushroomy, and edible — it echoes the truffle with its own earthy note.\u003c\/p\u003e\n\u003cp\u003eThis is a decadent cheese, closer to a triple-crème in richness than to a plain young brie. Serve it at room temperature so the paste goes properly soft and the truffle aromatics open up. Right in the sweet spot for a dessert course or the last cheese on the board.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":45731093479593,"sku":"13709","price":100.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/MaisonduTruffe.jpg?v=1763313889"},{"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":true}],"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":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmptt0ukzau.jpg?v=1784240530"},{"product_id":"rush-creek-reserve-8-12oz","title":"Rush Creek Reserve (12oz)","description":"\u003cp\u003eRush Creek Reserve is Uplands Cheese Company's autumn-only wheel, a raw cow's milk soft-ripened cheese from Dodgeville, Wisconsin, wrapped in a band of local spruce bark. Andy and Caitlin at Uplands make it only when their grass-fed herd transitions from pasture to hay, so the milk comes in richer and more concentrated, exactly what a spoonable cheese wants.\u003c\/p\u003e\n\u003cp\u003eThe paste is custardy, glossy, and truly spoonable when ripe. Cut the top rind and you can dip right into it. The flavor leads with buttery cream and moves into something woodsy and savory, roasted broth, pine resin, a little mushroomy pull from the rippled orange-washed rind. The spruce bark isn't decoration, it perfumes the whole cheese and gives it that unmistakable forest-floor character that separates this style from any other soft-ripened out there.\u003c\/p\u003e\n\u003cp\u003eIt's inspired by Vacherin Mont d'Or, but this is its own animal, an American raw-milk washed-rind that only shows up for a few months a year. Warm the whole wheel in the oven, pull back the top, and serve it with bread, boiled potatoes, or roasted vegetables. When it's on, it's one of the most exciting cheeses in the case.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731175760041,"sku":"74093","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RushCreekReserve.jpg?v=1767469389"},{"product_id":"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":false}],"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\/images1_72666274-ae98-4bd1-b276-3e2e5fd1db35.jpg?v=1787595272"},{"product_id":"butter-bordier-lemon-olive-oil-125g","title":"Bordier Huile d' Olive Citronnee (Lemon \u0026 Olive Oil) Butter (125g)","description":"\u003cp\u003eMaison Bordier's Huile d'Olive Citronnée butter is made in Saint-Malo, on the coast of Brittany, by an artisan beurrier working since 1985. Cream from grass-fed Brittany cows is churned and then hand-kneaded with wooden teak paddles, a technique the shop has kept alive since the 19th century, and folded with fruity olive oil and fresh lemon zest.\u003c\/p\u003e\n\u003cp\u003eThe paste is silky and spreadable, almost whipped, and reads first as fresh sweet cream from those cultured Brittany cows. Then the lemon zest lifts through the middle, and the olive oil rounds the finish with a soft green, faintly peppery note. Very high butterfat, no rind, no aging, just a compact 125g block meant to be used soon after it lands.\u003c\/p\u003e\n\u003cp\u003eBordier is what a lot of chefs will quietly tell you is the best butter in the world, and this is one of their signature flavored blocks. Come on down and grab a bar — it makes a very simple piece of warm bread taste like a proper table in Saint-Malo.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45731279863977,"sku":"3760191050174","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierHuiled_OliveCitronnee.jpg?v=1766161056"},{"product_id":"butter-bordier-seaweed-125g","title":"Bordier Algues (Seaweed) Butter (125g)","description":"\u003cp\u003eLe Beurre Bordier's Algues comes out of Jean-Yves Bordier's atelier in Saint-Malo, Brittany, and it is the butter chefs across France reach for when they want the sea in the dish. Cultured cow's milk cream is churned slowly and then worked by hand on teak malaxeurs, a 19th-century Breton method that gives the butter its dense, cold-plastic body and lets flavorings be folded in without heat.\u003c\/p\u003e\n\u003cp\u003eInto that base go Breton seaweeds, dulse, sea lettuce, and nori, kneaded in cold so the marine notes stay bright. The paste is deep yellow, spreads cleanly straight from the fridge, and reads cultured and yogurty on the front before a clean wave of briny, mineral, tidal-pool green comes through the middle. The finish is savory and salted, more oceanic than salty, and it hangs on the tongue longer than a fresh butter has any right to.\u003c\/p\u003e\n\u003cp\u003eThis is a finishing butter first. A knife-swipe on warm sourdough or a buckwheat galette, a coin melting over seared scallops or a piece of fish straight off the plancha, radishes and fleur de sel on a hot afternoon. In Brittany they treat it like a condiment, and once you have a slab of it in the fridge you will too.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45731280617641,"sku":"3760191050075","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BordierAlgues125g.jpg?v=1766161010"},{"product_id":"delice-de-bourgogne-coupe-lb","title":"Le Délice de Bourgogne","description":"\u003cp\u003eLe Délice de Bourgogne is a triple-crème cow's milk cheese from Burgundy, France, first developed in the mid-1970s by Jean Lincet. It sits in the same family as Brillat-Savarin and Pierre Robert, cream-enriched wheels built on the classic Burgundian bloomy-rind recipe.\u003c\/p\u003e\n\u003cp\u003eThe paste is enriched with crème fraîche to push butterfat over 75 percent in the dry matter, which is what puts it in triple-crème territory. Under a thin, white, softly mushroomy rind, the interior is dense and buttery when young and turns properly oozy at room temperature, with a cream line just under the rind and a slightly firmer core. On the palate it leads with sweet whipped cream and cultured butter, a light tang running underneath, and a soft cellar-mushroom note from the rind. As the wheel ages it picks up salt and a gentle pungency, and the paste slumps into a spoonable, decadent thing.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese to open when you want something rich and celebratory. A cold slice will show you the structure, but let a wedge sit out for thirty minutes and it opens up into one of the most indulgent French cheeses you can put on a plate.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731295461545,"sku":"55","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LeDelicedeBorgougne.jpg?v=1765235743"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/DElice200g.jpg?v=1766418239"},{"product_id":"delice-de-pommard-200g","title":"Delice de Pommard (200g)","description":"\u003cp\u003eDélice de Pommard comes from Burgundy, the wine country in central France, and it is one of the more theatrical triple-crèmes you will ever see. The wheel is rolled in a thick coat of whole brown mustard seeds, so before you even taste it you get this peppery, almost wine-mustard aroma off the crust.\u003c\/p\u003e\n\u003cp\u003eUnderneath the seed crust the paste is classic triple-crème, 75% butterfat in the dry matter, dense and spoonable, somewhere between whipped butter and fresh cream. At room temperature it gets soft enough to spread with the back of a knife. The cream coats your palate first, then the mustard seeds catch up and bring real piquant heat on the back end, which keeps lingering after the dairy fades. Sweet, buttery, then a slow peppery pull.\u003c\/p\u003e\n\u003cp\u003eThis one sits between a cheese course and a condiment. A little goes a long way. Spread it on a slice of crusty baguette, take a bite, and the mustard does half the work for you. Right in the sweet spot when you want something rich with a little attitude.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731296575657,"sku":"3760038790010","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpopanqe1k.jpg?v=1782167770"},{"product_id":"florette-goat-brie-lbs","title":"Florette Goat Brie","description":"\u003cp\u003eFlorette is a double-cream goat's milk soft-ripened cheese from Fromagerie Guilloteau in Pélussin, in France's Auvergne-Rhône-Alpes. The paste is stark white and spoonable, ripening under a thin bloomy rind that folds over itself at the edges like a freshly crimped pie crust.\u003c\/p\u003e\n\u003cp\u003eGuilloteau makes this one with a proprietary ultrafiltration step that concentrates the goat's milk before renneting, so the finished cheese carries a much richer, fattier mouthfeel than a typical fresh chèvre. What you taste is bright and clean: a lemon-yogurt tang up front, a pillow of fresh cream through the middle, and just a whisper of mushroom off the rind. It reads as goat cheese for people who think they don't like goat cheese — the barnyard edge is dialed all the way down and the dairy notes are dialed all the way up.\u003c\/p\u003e\n\u003cp\u003eA gentle, spreadable cheese that lands right in the sweet spot between a fresh chèvre and a triple-crème. Serve it at proper room temperature and let it soften into itself before you cut in.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731301359785,"sku":"11291","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou13.jpg?v=1767198576"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-04-25-142020.png?v=1745867870"},{"product_id":"echire-butter-salted-bar-250g-each","title":"Echire Dem-Sel (Salted) Butter (250g)","description":"\u003cp\u003eThis is Échiré Demi-Sel, the salted version of the raw cow's milk butter from the village of Échiré in Poitou-Charentes, France. It carries the Charentes-Poitou AOP, which locks in where the cream comes from and how the butter is made. What sets Échiré apart is the wooden barrel churn, an old-school method almost nobody uses anymore, and the raw cultured cream that goes into it. That gives you the highest tier of butterfat you can get in a European butter, and a real cultured tang under all that richness.\u003c\/p\u003e\n\u003cp\u003eThe demi-sel version is finished with a light sprinkle of fine sea salt from the Atlantic coast, just enough that you feel it in the finish without covering up the cream. Dense and silky when it comes out of the fridge, it softens into something spreadable within a few minutes on the counter. You get a hazelnut brown-butter note through the middle from the wooden churn, and a long, buttery finish that coats the palate.\u003c\/p\u003e\n\u003cp\u003eThis is butter you eat as an ingredient, not just a spread. A thick smear on a baguette with radishes is the traditional move at the source, and once you've had it that way it is hard to go back.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731432399017,"sku":"0041844100303","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/image_e43b63e0-08c6-474a-8978-aee694f57080.jpg?v=1745871961"},{"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":true}],"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":"robiola-bosina-300g","title":"Robiola Bosina (300g)","description":"\u003cp\u003eRobiola Bosina is a mixed cow and sheep's milk soft-ripened cheese from the Langhe hills of Piedmont in northern Italy, made in a small square format with a thin bloomy white rind. It sits in that approachable corner of the Italian soft-ripened family, closer in spirit to a delicate brie than to anything funky.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and yielding, with a proper cream line that runs just under the rind and a slightly firmer, more lactic core that holds together on the board. The cow's milk gives it that fresh-butter, yogurty pull on the front of the palate, and the sheep's milk adds a quiet richness and a touch of browned butter on the back end. The rind brings a clean mushroomy note, white button rather than forest floor, and the finish is short and fresh, no funk, no bite.\u003c\/p\u003e\n\u003cp\u003eLet it sit out for twenty minutes before serving and the cream line really starts to soften and slump toward the center. It's the kind of cheese that flatters everyone at the table, gentle enough for someone wading into European soft-ripened cheeses for the first time, and interesting enough, thanks to that mixed-milk recipe, to hold its own next to bigger names on a board.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45903405154473,"sku":"16566","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpmrsh57po.jpg?v=1782167782"},{"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":false}],"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":false}],"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":"vacherousse-dargental-lbs-1","title":"Vacherousse d'Argental","description":"\u003cp\u003eA soft cow's milk cheese from the Jura Mountains in France, selected for the d'Argental range and named for the striking red rind that gives it its name (vacherousse translates to \"red cow\"). The rind is really two rinds in one: young wheels are washed in a brine and annatto mixture, which lays down that brick-orange color, and then over about three weeks in the aging room a thin velvety white mold blooms on top. The result is a two-tone rind that looks bolder than it eats.\u003c\/p\u003e\n\u003cp\u003eInside, the paste is buttery and oozy at ripeness, closer to a mild Brie than to a classic stinky washed rind. Really smooth, really creamy, with a fresh-milk sweetness up front and a soft meadow note pulled through from the rind. Faint hint of meatiness on the finish that keeps it interesting, but nothing sharp, nothing funky. The rind itself is mellow and not bitter, which is unusual for anything washed in annatto and worth pointing out at the counter.\u003c\/p\u003e\n\u003cp\u003eFor anyone who loves a soft-ripened cheese but wants a little more character than a straight Brie, this is right in the sweet spot. Serve it slightly warmer than fridge temperature so the paste really unzips, and let the whole rind come along for the ride.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46123007312041,"sku":"16756","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/VacherousseD_Argental.jpg?v=1763342983"},{"product_id":"vacherin-mont-dor","title":"Vacherin Mont D'Or (400g)","description":"\u003cp\u003eVacherin Mont d'Or is a seasonal soft-ripened cow's milk cheese from the Vaud region of the Swiss Jura, made only in the cold months when the herds come down from the alpine pastures. Every wheel is bound in a collar of local spruce bark, and that collar is doing real work: it holds the delicate paste together as it ripens and it perfumes the cheese with a soft, resinous forest note that shows up in every spoonful.\u003c\/p\u003e\n\u003cp\u003eInside the box, the paste ripens toward pourable. When it is ready you cut a lid off the top of the rind and go in with a spoon. The interior is warm-cream and cultured butter with a savory pull from the washed skin and that unmistakable pine-forest sweetness from the bark. The rind is wrinkled orange-pink, edible, and part of the picture — brothy and mushroomy against the rich paste.\u003c\/p\u003e\n\u003cp\u003eHold it at cool room temperature until the top gives under a light press. Then scoop it, spread it on warm bread, or slide the whole box into the oven with a splash of white wine and a garlic clove and eat it straight out of the wood.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":46429874356393,"sku":"10001393","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/01-vacherin-mont-d-or.jpg?v=1781640734"},{"product_id":"mount-alice-von-trapp-lbs","title":"Mount Alice Von Trapp","description":"\u003cp\u003eMount Alice is a small soft-ripened wheel from Von Trapp Farmstead in Waitsfield, Vermont, made with pasteurized cow's milk from the family's grass-fed herd. The rind is washed during aging, developing a rust-pink color with a supple, almost custardy paste underneath.\u003c\/p\u003e\n\u003cp\u003eCut into one and the paste pulls gently away from the knife, runny near the rind with a slightly firmer center that softens out at room temperature. The flavor leans buttery and lactic up front, fresh-cream sweetness that gives way to a vegetal pull from the washed rind, turning mushroomy and forest-floor on the back of the palate. Aged about 60 days in the farm's cave, plenty of time for the rind to do its work but not so long that the paste turns sharp or ammoniated.\u003c\/p\u003e\n\u003cp\u003eA washed-rind wheel that reads expressive without being overpowering. Right in the sweet spot for a sit-down cheese course or a slow afternoon.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46444472991913,"sku":"17132","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp8rnsc1fl.jpg?v=1781814339"},{"product_id":"le-gall-fleur-d-sel-beurre-butter-250g-1","title":"Le Gall Fleur de Sel (Salted) Butter (250g)","description":"\u003cp\u003eThis is Le Gall Fleur de Sel from the town of Quimper in Brittany. Beurre de baratte, meaning it's churned in a wooden barrel the old way, which is a slower process that lets the cream culture more naturally and gives you a butter with real body and tang rather than something flat and industrial. Then it's finished with Fleur de Sel from Guérande, the hand-harvested salt from the marshes just down the coast.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and waxy, deep yellow from the Breton pastures, and you can see the salt crystals throughout. On the palate it's full-cultured lactic tang up front, a hazelnutty browned-cream note through the middle, and then the Fleur de Sel crystals crunch and pop, leaving a saline mineral finish that lingers longer than you expect from a butter.\u003c\/p\u003e\n\u003cp\u003eThis is what French chefs mean when they talk about butter as an ingredient. Spread it on a baguette with radishes on top, fold it into a pan sauce at the end, or finish a piece of grilled fish with a cold pat and watch it melt into a glaze. It's the version of butter that reminds you butter is a dairy product.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46485460713641,"sku":"3252920013494","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-10-16-at-11-57-09-AM.png?v=1760641442"}],"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?page=3","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}