{"title":"French Cheese","description":"\u003cp\u003eThe French wall is the deepest section of our counter, and honestly it’s not close. Brie de Meaux from Île-de-France. Époisses from Burgundy, including wheels from affineur Rodolphe Le Meunier. Comté aged 12 and 24 months in the Jura — 24 is right in the sweet spot, still supple but full of those crunchy little crystals. And Roquefort from the Combalou caves of Roquefort-sur-Soulzon, where houses like Papillon and Gabriel Coulet still ripen sheep’s milk wheels the way they have for generations.\u003c\/p\u003e\n\u003cp\u003eFrom the Basque Country there’s Ossau-Iraty and Abbaye de Belloc, a sheep’s milk tomme made by Benedictine monks. From the Loire, the little goat cheeses — Crottin, Mothais sur Feuille, ash-dusted Valençay — that taste gently of the cave they were aged in, in the best way. And yes, French feta — sheep’s milk, briny, a little gentler than the Greek style.\u003c\/p\u003e\n\u003cp\u003eA lot of these carry AOP names, which means the recipe, the region, and often the breed are protected by law. Building a board? One soft, one alpine, one blue — that’s a French cheese course in three cuts.\u003c\/p\u003e\n\u003cp\u003eCut to order in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"fourme-dambert-1","title":"Fourme d'Ambert","description":"\u003cp\u003eFourme d'Ambert is an AOP cow's milk blue from the Auvergne region of central France, one of the oldest blues in the world with roots going back over a thousand years. It comes in its signature tall cylinder, smaller and taller than most blues, with a dusty natural rind that hides a pale ivory paste laced with fine blue-green veins.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and dense, almost fudgy, and slices clean without crumbling. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue spreads in even seams from edge to edge rather than pooling in pockets. On the palate it opens with sweet fresh cream and hazelnut, then the blue arrives mid-palate as a savory pull rather than a sharp bite, with a quiet mushroomy note from the rind. The finish is gentle, a soft mineral lift that lingers without burning.\u003c\/p\u003e\n\u003cp\u003eThis is the blue to reach for when you want something refined and approachable, the gateway for people who think they don't like blue cheese and a regular standby for those who do. Mild, nutty, and properly made, right in the sweet spot of the Fourme tradition.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45873110909097,"sku":"10001411","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fourme-d-ambert.jpg?v=1744803867"},{"product_id":"brie-de-meaux","title":"Brie de Meaux","description":"\u003cp\u003eThis is the original Brie, the recipe that gave the whole family its name, made in big format wheels so the paste has lots of surface area to ripen against.\u003c\/p\u003e\n\u003cp\u003eThat large surface area is exactly what you want when you cut into one of these. The cream line just under the rind goes soft and runny, while the center stays a touch firmer and fresher, so you get two textures in one slice. The flavor leans sweet cream and butter first, with a clear mushroomy note pulling through from the rind. This cow's milk cheese is aged in cool, humid cellars, with a white Penicillium candidum bloom that the affineur watches carefully as the wheel ripens from the outside in.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673210445993,"sku":"12427","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-brie-de-meaux.jpg?v=1744803879"},{"product_id":"chabichou-de-poitou","title":"Chabichou Du Poitou (150g)","description":"\u003cp\u003eChabichou du Poitou is a French goat's milk cheese from the Poitou region in Nouvelle-Aquitaine, AOP-protected and made in its signature little drum shape, small and squat with a wrinkled bloomy rind.\u003c\/p\u003e\n\u003cp\u003eIt's a soft cheese, but not a runny one. The paste stays a touch chalky in the middle when it's young, with a creamier line right under the rind as it ages. Flavor is classic Loire goat: bright lactic tang, a real lemon-zest hit, grassy, mineral, with that sweet-savory pull that goat's milk does so well. As the wheel sits, the rind ivories up and wrinkles, and the paste turns nuttier and a little spicier on the back end.\u003c\/p\u003e\n\u003cp\u003eThis is the goat cheese to reach for when you want something with attitude but not funk, zesty and clean, with the kind of provenance that goes back centuries in Poitou.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673211363497,"sku":"10001123","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpzen9ike2.jpg?v=1781808690"},{"product_id":"port-salut-1","title":"Port Salut","description":"\u003cp\u003ePort Salut is a semi-soft cow's milk cheese from France, originally developed in the 19th century by Trappist monks at the Abbaye de Port-du-Salut in the Pays de la Loire. It's a washed-rind cheese in the gentlest sense of the term, with that distinctive bright orange rind you can spot across the counter.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale yellow, smooth, and velvety, cutting cleanly under the knife with a pliant, almost springy give. On the palate it leads with a sweet, buttery milkiness, right in that easygoing lactic sweet spot, with just a whisper of mushroomy lift from the rind at the finish. Just because it's mild doesn't mean it's not flavorful. There's a real fresh-cream character running through it that makes it feel richer than the intensity suggests.\u003c\/p\u003e\n\u003cp\u003eThis is one of the most approachable washed-rinds you can put in front of someone. It melts beautifully, slices for a sandwich, and holds its own on a board next to bigger cheeses without disappearing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45873137451177,"sku":"10001320","price":35.0,"currency_code":"USD","in_stock":false}]},{"product_id":"morbier","title":"Morbier","description":"\u003cp\u003eMorbier is a raw cow's milk cheese from the Franche-Comté in eastern France, made in the same Jura highlands that give us Comté. The thing everyone notices first is that dark seam of vegetable ash running right through the middle of the paste, a holdover from the days when farmers would cover the morning's curds with ash to protect them until the evening milking went on top.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and semi-soft, ivory to pale yellow, and gives gently under the knife. Flavor opens mild and buttery with a fresh-cream lactic note up front, then pulls into mushroom, hay, and a soft earthy lift from the pinkish washed rind. The finish is clean and mid-length, more savory than sharp. It melts beautifully, which is why it ends up in gratins and on potatoes all over the Jura.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese that rewards patience at room temperature. Let it sit out, watch the paste relax, and the rind aromatics come forward. Right in the sweet spot for anyone who likes a washed rind with cream-forward manners rather than full barnyard.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673212051625,"sku":"12016","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-morbier.jpg?v=1744803908"},{"product_id":"etorki-1","title":"Etorki","description":"\u003cp\u003eEtorki is a pasteurized sheep's milk cheese from the French Basque Country, made from the milk of local Manech ewes whose flocks roam the foothills of the Pyrenees. The name means \"origin\" in Basque, and the cheese is a faithful nod to the region's centuries-old shepherding tradition.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-firm, and remarkably smooth, almost velvety under the knife, slicing into clean supple sheets without any of the chalkiness you sometimes get from younger sheep cheeses. The flavor leads with the natural sweetness of Manech sheep's milk and builds into a warm hazelnut note through the middle, finishing with a soft caramel pull that lingers gently. There's no sharpness, no barnyard, no piquant bite, just clean, rich, nutty sheep's milk doing its thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for someone who loves Basque and Pyrenean sheep cheeses but wants something a little more approachable than a long-aged Ossau-Iraty or a salt-driven Idiazabal. It's the kind of wheel that disappears quietly off a plate, with that signature Manech sweetness that makes Basque cheese such a calling card.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45873161044137,"sku":"10001180","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-etorki.jpg?v=1744803932"},{"product_id":"french-feta","title":"French Feta","description":"\u003cp\u003eFrench Feta is a sheep's milk cheese from France, milder and creamier than the Greek originals most people grow up on. The paste is soft and crumbly with a fresh lactic tang and a clean brininess that sits gently on the palate rather than punching.\u003c\/p\u003e\n\u003cp\u003eIt's brined and aged in the same caves as Roquefort, which is the detail that sets this one apart. You pick up a faint blue cheese note on the finish, a quiet mushroomy whisper rather than a full funky pull, woven into the salt and cream. The texture breaks into soft, moist crumbles that can almost spread when warmed up, with more give than a Greek feta and a richer mouthfeel from the sheep's milk fat.\u003c\/p\u003e\n\u003cp\u003eThis is the feta for people who find the Greek versions too sharp or too dry. It rewards a slower bite, and that little cave-aged shadow is what keeps it interesting all the way through.\u003c\/p\u003e","brand":"Community Provisions V","offers":[{"title":"Default Title","offer_id":45873162453161,"sku":"12523","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4b13ce60-229f-4484-82f7-c606c15e68f9.png_v_1736257952.jpg?v=1755107994"},{"product_id":"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":"livarot","title":"Livarot","description":"\u003cp\u003eLivarot is a cow's milk washed-rind cheese from Normandy, France, soft-paste under a sticky orange rind and ringed with five strips of dried sedge that give it its nickname, the Colonel.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and yielding, the kind of soft-ripened cheese that gives under the knife and grows almost spoonable near the rind as it ages. That orange rind gets there honestly, washed in brine through maturation, which is what pulls the color forward and builds the pungent, barnyardy character the cheese is famous for. On the palate it leads with a big savory hit, wet straw and cellar and a mushroomy pull from the rind, then a salty meaty depth that lingers well past the swallow. The interior stays a touch milder than the nose suggests, with a soft buttery undertone keeping the funk in check.\u003c\/p\u003e\n\u003cp\u003eThis is a classic of the Pays d'Auge and one of the oldest named cheeses in Normandy, AOP protected and made to a recipe that has not needed updating. If you like a serious washed-rind cheese with a real point of view, this is the one to know.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673218801833,"sku":"10001244","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-livarot-coupe.jpg?v=1744803993"},{"product_id":"pont-leveque-lbs","title":"Pont L'Eveque","description":"\u003cp\u003ePont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy, made by Graindorge in the town of Livarot. One of the oldest named cheeses in France, with records going back to the 13th century, and it carries AOP protection tied to the Normandy region.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, pale straw in color, with a buttery, nutty character through the middle and a softer cream line just under the rind as it ripens. That orange-pink rind is brine-washed during affinage, which is where the pungency lives, mushroomy, earthy, a little barnyardy, with a savory pull that lingers on the finish. The aroma reads stronger than the paste actually tastes, which is part of what makes this cheese a good entry into the washed-rind family.\u003c\/p\u003e\n\u003cp\u003eThis is a proper Norman cheese, square because it always has been, and it eats best at room temperature when the paste has had time to relax and the rind has come forward. A great one to have on the counter for a few hours before serving.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673219096745,"sku":"10001318","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PontL_eveque.jpg?v=1765237216"},{"product_id":"tomme-de-chevre","title":"Tomme De Chevre Grand Mere","description":"\u003cp\u003eFrom the Aquitaine region of southwestern France, this is a classic farmhouse-style goat tomme, the kind of wheel you'd find on a Sunday market table in the Pyrenean foothills.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, ivory-pale, with a natural grey-mottled rind that comes from a few quiet months in the cellar. On the palate it leads with a clean goaty lactic tang, fresh and a little citrusy, then opens into a mellow, slightly grassy middle with a soft mushroomy pull from the rind. The finish is gentle, just enough cellar-cool earthiness to remind you it's been aged, not so much that it takes over.\u003c\/p\u003e\n\u003cp\u003eThis is the goat tomme for someone who wants the character of chèvre without the sharper, chalkier punch of a young crottin. Approachable, balanced, right in the sweet spot where farmhouse rusticity meets everyday eating.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673228730537,"sku":"10001382","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpi85udqp3.jpg?v=1784234290"},{"product_id":"saint-nectaire","title":"Saint Nectaire","description":"\u003cp\u003eSaint-Nectaire is a raw cow's milk AOP cheese from the volcanic high pastures of the Auvergne in central France, one of the oldest farmhouse cheeses in the country and a benchmark for the rustic semi-soft category. The wheels are aged on rye straw in cool cellars for at least eight weeks, where the natural rind takes on a mottled grey, white and tan coat that smells unmistakably of mushrooms and damp stone.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and ivory, giving just slightly under the knife with a smooth break and a faint chalk through the center on younger wheels that fades to a buttery cream line as the cheese ripens. On the palate it leads with fresh cream and salted butter, then pulls into cellar mushroom, wet hay and a quiet hazelnut underneath. The finish is mid-length and clean, holding onto the earthy note for a beat before fading.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese that built the Auvergne's reputation, and a fresh wheel in good condition is what every other semi-soft natural-rind from the region is measured against.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673229418665,"sku":"11749","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-saint-nectaire.jpg?v=1744804143"},{"product_id":"st-albray","title":"Saint Albray","description":"\u003cp\u003eSaint Albray is a pasteurized cow's milk washed-rind cheese from Aquitaine, in the southwest of France. It's shaped into a distinctive flower-petal wheel with a hollow center, designed so the rind has more surface area and the paste ripens evenly from the outside in.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and supple, pale ivory, with a buttery creamy texture that loosens as it comes to room temperature. The orange-pink rind is bloomy with a light wash, and it brings a gentle mushroomy, faintly salty note that sits underneath the cream rather than pushing through it. On the palate it leads with warm butter and fresh cream, picks up a quiet earthy pull from the rind, and finishes short and clean.\u003c\/p\u003e\n\u003cp\u003eThis is a washed rind for people who think washed rinds are too much. It has the look and the rind character of a stronger cheese but the flavor sits in mild, creamy territory, closer to a brie than to a Munster or a Pont-l'Évêque. A good gateway into the category, and an easy soft cheese to keep on hand.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673236365481,"sku":"10800","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_4556.jpg?v=1744804380"},{"product_id":"papillon-tomme-de-brebis","title":"Tomme Brebis Papillon","description":"\u003cp\u003eThis is Tomme de Brebis from Fromageries Papillon in Roquefort-sur-Soulzon, the same house better known for their Roquefort, working in sheep's milk down in the south of France. It's a semi-soft pressed wheel with a natural rind, and one any old cheese store customer will recognize, we were short on this one for about eight months during a global shortage and it just came back.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale and supple, gives gently under the knife, and stays light on the palate rather than dense or chalky. Flavor leans savory and nutty with that pronounced caramelized-milk and browned-butter character you get from a well-pressed sheep tomme. It's mellow, sweet, and easygoing, not the loud, salty pull of an aged manchego or a hard pecorino, more pastoral and gentle, with a clean finish.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a cheese that goes with almost anything, a real workhorse on the board, and a quietly elegant one on its own.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673236398249,"sku":"10001278","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-papillon-tomme-de-brebis-2.jpg?v=1744804384"},{"product_id":"tomme-brulee","title":"Tome Brulee","description":"\u003cp\u003eA Basque-style sheep's milk tomme with a torched rind, that's where the name comes from, brûlée, burned. The wheel is flame-finished after aging, which is what gives it the dark caramel-colored crust and the faint toasted note that bleeds into the paste edge.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft, smooth, ivory, breaks in clean even slabs under the knife. On the palate it leads with that classic Pyrenean sheep's milk sweetness, soft buttery lactic up front, then a warm toasted-almond and hazelnut pull through the middle. The torched rind adds a quiet caramelized note on the finish, mid-length, clean, never sharp.\u003c\/p\u003e\n\u003cp\u003eThis is one of those sheep's milk tommes that sits in the easygoing camp, mild but not flat, with enough character from the rind treatment to make it stand apart from a standard Ossau or Abbaye de Belloc. Right in the sweet spot where mellow and interesting meet.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673237053609,"sku":"13222","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpt0a_8ivy.jpg?v=1782170795"},{"product_id":"agour-ossau-iraty","title":"Agour Ossau-Iraty AOP 12 Month","description":"\u003cp\u003eMade by Agour in Hélette, deep in the Pyrénées-Atlantiques on the French Basque side of the Pyrenees, this is Ossau-Iraty AOP aged a minimum of twelve months. Pure sheep's milk, pressed and uncooked, with an amber natural rind speckled with cave mold that signals proper cave time.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and a touch waxy with a fine, dense break under the knife. Twelve months in the cave pulls the moisture down and concentrates the sweet sheep cream into something rounder, with toasted hazelnut and brown butter through the middle. There is a quiet salinity that stretches the finish, and the mouthfeel coats the palate without ever going dry.\u003c\/p\u003e\n\u003cp\u003eOssau-Iraty has been made in these Pyrenean high pastures for centuries, and the AOP safeguards the quality, authenticity, and \"terroir\" of the cheese. At twelve months, this Agour wheel sits right in the sweet spot for the style.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673237282985,"sku":"11473","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-agour-ossau-iraty-aop-12-month.jpg?v=1744804398"},{"product_id":"le-delice-de-jura","title":"Reblechon - Le Delice Du Jura","description":"\u003cp\u003eReblochon-style cow's milk cheese from the Savoie region of France, a supple washed-rind wheel built on the rich alpine pastures that gave the original its reputation. Pliable, cream-forward, and squarely in the mild-to-medium range, the kind of washed rind that draws people in rather than scaring them off.\u003c\/p\u003e\n\u003cp\u003eThe paste is velvety and giving, with a soft pinkish-orange rind that brings a quiet mushroomy, cellar-cool note over the top of the buttery cream. At room temperature it loosens up and turns almost spoonable, and the flavor pulls a little more savory as the rind opens up. There's a light browned-butter hint along the cream line near the rind, but the dairy itself stays the headline, clean and fresh.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want washed-rind character without the full barnyard. It melts beautifully, which is why it ended up at the center of tartiflette in the first place, and it's just as happy at room temperature on the board with a piece of crusty bread.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45673238003881,"sku":"3370010001401","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-reblechon-le-delice-du-jura.jpg?v=1744804410"},{"product_id":"le-secret-de-compostelle","title":"Le Secret de Compostelle","description":"\u003cp\u003eLe Secret de Compostelle is a raw sheep's milk cheese from the French Basque, aged for about eight months. The name nods to the old mountain passage between the French and Spanish Basque country, the route pilgrims walked on their way to Santiago de Compostela.\u003c\/p\u003e\n\u003cp\u003eThe paste is silky and smooth, semi-hard but never dry, cutting in clean slabs with no chalk at the core. On the palate it leads with fresh cream and toasted nut, then opens into a quiet mushroomy note with a little brined-olive pull on the finish. Mild, but just because it's mild doesn't mean it's not flavorful, that's the whole story with this one.\u003c\/p\u003e\n\u003cp\u003eIt sits in the same family as Ossau-Iraty and Abbaye de Belloc, the classic Basque brebis, and it's a great introduction to that world for anyone who hasn't gone deep on sheep's milk cheese yet. Eight months of age gives it enough character to stand on its own without ever getting sharp or salty, right in the sweet spot for a Basque tomme.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45843476644009,"sku":"10001360","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-le-secret-de-compostelle.jpg?v=1744804414"},{"product_id":"tomme-de-chevre-muscadet-lbs","title":"Tomme de Chevre Muscadet","description":"\u003cp\u003eThis is a goat's milk tomme from Aquitaine in southwestern France, a pressed semi-soft wheel with a natural rind and a quietly elegant personality. Goat tommes from this corner of France tend to lean gentle rather than barnyardy, and this one sits right in that sweet spot.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory, close-grained and supple, giving evenly under the knife with a clean break. On the palate it opens with a soft lactic tang, the kind of fresh-cream brightness goat milk does so well, then pulls into a mellow hazelnut and brown-butter middle as the pressed paste shows its age. The natural rind adds a quiet mineral note underneath, more cellar stone than mushroom.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a goat cheese for people who think they don't like goat cheese, and a familiar pleasure for those who already do.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243508905,"sku":"10001383","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tomme_de_che_vre_369c7175-e89f-4660-b0d5-7e85b09946c3.jpg?v=1744804651"},{"product_id":"roquefort-gabriel-coulet-lbs","title":"Roquefort Gabriel Coulet","description":"\u003cp\u003eRoquefort Gabriel Coulet comes from a family-run fromagerie in Roquefort-sur-Soulzon, the only village in France where this cheese can legally be made. It is raw sheep's milk, AOP protected, and aged in the limestone caves underneath the village for at least 120 days, a full month longer than the AOP minimum.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and unctuous, ivory white shot through with even blue-green veining that runs all the way to the rind. That even spread is the giveaway of a properly pierced wheel, the needle marks let the Penicillium roqueforti breathe through the cheese rather than sitting in pockets. On the palate it opens sweet and milky from the sheep's milk, then the blue kicks in through the middle with a peppery bite that pulls back into a long salty finish with a quiet undergrowth aroma underneath.\u003c\/p\u003e\n\u003cp\u003eThis is Roquefort the way it should taste, balanced rather than aggressive, with the sweetness of the milk holding its own against the bite of the veins. The longer cave age shows in the concentration on the finish and in how smoothly the paste carries the salt. Right in the sweet spot for a Roquefort.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673243705513,"sku":"10001419","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RoquefortPapillion_768dc8b5-053e-42e5-a0f6-92058e570398.jpg?v=1763422482"},{"product_id":"rodolphe-lm-roquefort-lbs","title":"Rodolphe Le Meunier Roquefort","description":"\u003cp\u003eRoquefort is the sheep's milk blue from Roquefort-sur-Soulzon in the south of France, aged in the natural limestone caves of Combalou where cool damp air pulled through the fleurines feeds the Penicillium roqueforti and shapes every wheel. This particular selection is finished by Rodolphe Le Meunier, the affineur out of the Loire who picks his wheels at the moment he thinks they are in balance.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and moist, pale ivory shot through with even blue veining, breaking rather than slicing cleanly under the knife. It opens tangy on the front of the palate from the raw sheep's milk, then the blue kicks in through the middle with a confident peppery bite, and the whole thing pulls back into a long sweet buttery finish that is the calling card of a properly aged Roquefort. There is a damp limestone and mushroom note from the caves running underneath all of it.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth the splurge is the affinage. A lot of Roquefort can lean too salty or too sharp on the front end. Rodolphe's wheels hold the salt back and let the sweet finish do the work.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243869353,"sku":"13743","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp7b81gp9z.jpg?v=1784234262"},{"product_id":"roquefort-papillon-lbs","title":"Roquefort Papillon","description":"\u003cp\u003eRoquefort Papillon is a raw sheep's milk blue from Roquefort-sur-Soulzon in the Aveyron, made by Fromageries Papillon and aged in the natural limestone caves the appellation is named for. Roquefort was the first AOC cheese ever protected, back in 1925, and Papillon has been working these caves since 1906.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, shot through with even veins of blue from the Penicillium roqueforti that breathes through the wheel as it ages. On the palate it leads with the rich, buttery sweetness of sheep's milk, then the blue kicks in with a controlled piccante bite before the finish pulls long and sweet with a quiet mineral note from the caves. Salt, tang, and sweetness all show up in the same bite, balanced rather than aggressive.\u003c\/p\u003e\n\u003cp\u003eThis is Roquefort done in the classic style, the kind where the cave does as much of the work as the curd. A piece at room temperature, with the veins relaxed and the cream line just starting to glisten, is right in the sweet spot.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673243902121,"sku":"10001420","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_545de8aa-a1aa-49e1-bd82-43a906e80e5e.png_v_1736262424.jpg?v=1755125830"},{"product_id":"roquefort-society-bee-lbs","title":"Roquefort Society Bee","description":"\u003cp\u003eThis is Roquefort from Société, the oldest and largest of the Roquefort houses, made in Roquefort-sur-Soulzon in the Aveyron from raw sheep's milk and aged in the natural limestone caves of Mont Combalou. The Bee label is their classic A.O.C. selection, one of the oldest protected cheeses in the world with a recipe that traces back nearly a thousand years.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, moist and yielding, shot through with a wide even spread of blue-green veining. That spread is the calling card of properly aged Roquefort, the wheels are pierced during affinage so the Penicillium roqueforti can breathe through the cheese rather than getting injected after the fact. On the palate it leads with a bright salty tang, then the buttery sheep's milk richness comes up underneath, and the finish pulls long and sweet with a peppery piccante bite holding on at the back of the tongue.\u003c\/p\u003e\n\u003cp\u003eThe natural cave air does what no climate-controlled room can replicate, drawing through the fleurines in the rock and leaving that damp-stone, mushroomy depth in the paste. Right in the sweet spot where intense meets elegant.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673244065961,"sku":"10001421","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpqeehr1ov.jpg?v=1784234265"},{"product_id":"comte-30-month","title":"Comté Aged 30 month","description":"\u003cp\u003eThis is a 30-month Comté, the raw cow's milk Alpine from the Jura in eastern France, aged way past the standard wheel. AOP protected, made the old way, and then held in natural stone cellars for two and a half years before it ever leaves the region.\u003c\/p\u003e\n\u003cp\u003eThe paste at this age is dense and dry, breaks into slabs under the knife with a real crunch from the tyrosine crystals that build up over the long maturation. Color goes deep golden, and the rind comes out rough and dusty brown from all that cellar time. Flavor is in a class of its own at 30 months: toasted hazelnut and brown butter run through the bite, wrapped in a fruity, caramelized sweetness, with a long savory pull on the finish that sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eIf you already love Comté at 12 or 18 months, this is the flex version. Drier, more concentrated, more crystals, more of everything the long age gives you. These guys nailed it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673244098729,"sku":"11305","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_bf6f6ff2-28ab-46eb-95a6-1bb437114d20.png_v_1736256431.jpg?v=1756233416"},{"product_id":"comte-24-month","title":"Comté Aged 24 Month","description":"\u003cp\u003eComté from the Jura mountains of eastern France, aged out to 24 months and right in the sweet spot where the fruit of a younger wheel has dried down into something deeper. Raw cow's milk, natural rind, AOP-protected, made the way it's been made in the mountain fruitières for centuries.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale straw color that breaks into clean slabs under the knife with the occasional tiny crunch of crystal. On the palate it opens with brown butter and toasted hazelnut, then pulls into a long caramel and butterscotch finish that lingers well past the swallow. There's a savory depth underneath the sweetness that's the calling card of a properly aged Comté.\u003c\/p\u003e\n\u003cp\u003eAt 24 months this wheel sits right at the point where the cheese still has enough moisture to eat in big shards off a board, but it's developed the full library of aged-alpine flavor. One of the great cheeses of France, and a cheese that rewards a little patience on the cheeseboard, in a fondue, or shaved over a warm tart.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45842972278953,"sku":"13220","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-24-month-aged-comte_f4033a8d-bc50-40c2-af75-42f67d9c9d41.jpg?v=1744804669"},{"product_id":"bethmale-chevre-jean-faup","title":"Bethmale Chevre Jean Faup","description":"\u003cp\u003eFrom the Ariège in the French Pyrenees, this is a semi-soft goat's milk cheese made by Fromagerie Jean Faup, a Bethmale-style chèvre worked in the tradition of the Bethmale Valley\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and even, with a thin natural rind. Up front, you get that bright lactic tang you want in a good chèvre, like fresh yogurt with a citrus edge. The middle pulls into something more savory, mushroomy and grassy, with a quiet floral lift on the back end. It's pronounced but never sharp, sitting in the gentler end of goat's milk territory.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673246195881,"sku":"11488","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-bethmale-chevre-jean-faup.jpg?v=1744804700"},{"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":"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":"fleur-verte-herbs-chevrefeuille-goat-france-lbs","title":"Fleur Verte Herbs (Chevrefeuille)","description":"\u003cp\u003eFrom the Chevrefeuille dairy in Saint-Cyprien, in the Périgord region of southwest France, this is a fresh pasteurized goat's milk cheese rolled in a coat of tarragon, thyme, and pink peppercorn. The whole exterior is green and fragrant, almost garden-like before you even cut into it.\u003c\/p\u003e\n\u003cp\u003eUnder the herb coat the paste is soft, bright white, and creamy in that fresh chèvre way, just barely holding its shape with a faintly chalky center. On the palate it reads mild and milky first, then the herbs come through, tarragon especially, with a quiet floral warmth from the pink peppercorn at the edges. There's a subtle lactic tang that lingers without ever turning sharp.\u003c\/p\u003e\n\u003cp\u003eThis is the gentle end of the goat's milk spectrum, perfect for someone who wants something fresh and aromatic without any of the barnyard funk that scares people off goat cheese. Slice it into rounds and it looks like a little garden on the board.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673251864745,"sku":"10001190","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fleur-verte-herbs.jpg?v=1744804754"},{"product_id":"fleur-de-maquis-brin-damour-lbs","title":"Fleur de Maquis\/Brin D'Amour (1.5lb)","description":"\u003cp\u003eFleur de Maquis, also known as Brin d'Amour, is a sheep's milk cheese from Corsica, the island off the south coast of France where the wild maquis brush grows thick across the hillsides. The wheel is rolled in that same maquis, rosemary, thyme, savory, and a scatter of edible flowers and juniper, so the rind is the first thing you smell and the last thing you taste.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is ivory, semi-soft, and supple, with a softer cream line just under the herb crust and a slightly chalkier center when it's young. On the palate it's a gentle sheep's milk cheese, more buttery than tangy, that lets the herbs do the talking, rosemary up front, thyme and savory through the middle, a light peppery tickle on the finish. Almost minty in its aroma, as we like to say, but the paste itself is one of the most delicate sheep cheeses around.\u003c\/p\u003e\n\u003cp\u003eIt looks intense covered in all those herbs, but it's a small cheese that leaves a big impression, the kind of wheel that anchors a Mediterranean board next to a glass of rosé and a few fresh figs.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673252290729,"sku":"10001189","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fleur-du-maquis.jpg?v=1744804761"},{"product_id":"raclette-french-wheel-13lb","title":"French Raclette","description":"\u003cp\u003eFrench Raclette from the Alps of Savoie, a cow's milk semi-soft built around one job: melting. The paste is smooth, supple, the color of soft butter, and it gives just slightly under the knife before it ever sees heat.\u003c\/p\u003e\n\u003cp\u003eTaste it cold and you get savory nuttiness up front, real cultured butter and fresh cream through the middle, with a gentle tang on the back of the palate. The rusty-orange washed rind brings a quiet roasted-onion and mushroom note that builds the longer the cheese sits out. Once it hits a flame or a raclette grill, the paste turns silky and pourable, and those onion and forest-floor notes step forward, more assertive than the Swiss version of the same recipe.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese the dish is named after, the one you scrape molten over boiled potatoes with a pile of cornichons and pickles on the side. A wheel like this is built for a table of people, a cold night, and a bottle of something Alpine and bright.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673256026281,"sku":"10001333","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-french-raclette.jpg?v=1744804775"},{"product_id":"mimolette-12-month","title":"Mimolette 12 Month","description":"\u003cp\u003eThis is the 12-month aged Mimolette from Isigny Sainte-Mère in Normandy, France, a pasteurized cow's milk cheese with a deep orange paste and a famously pitted natural rind. The color is annatto, a natural dye, and the cratered rind comes from cheese mites doing their work during the long aging in the cellar.\u003c\/p\u003e\n\u003cp\u003eAt twelve months the paste has tightened into something dense and flaky, with a slight crystalline crunch when you break a piece off the wedge. On the palate it leads with toasted hazelnut and brown butter, then pulls into a long caramel and butterscotch finish that hangs on well past the swallow. There's a savory pull underneath the sweetness that keeps it from ever reading as one-note, and a clean, dry texture that makes it just as happy on a board as it is shaved over a salad or grated into a gratin.\u003c\/p\u003e\n\u003cp\u003eMimolette was famously Charles de Gaulle's favorite cheese, and Isigny is the benchmark producer for the style. Twelve months sits right in the sweet spot, aged enough to develop real depth and crystal crunch, but still moist enough to slice cleanly.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45833143713961,"sku":"10001262","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-aged-12-months-mimolette.jpg?v=1744804782"},{"product_id":"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":"abbaye-de-belloc-lbs","title":"Abbaye De Belloc","description":"\u003cp\u003eAbbaye de Belloc comes from the Benedictine monks at the Abbaye Notre-Dame de Belloc in the French Basque country, where the recipe has been refined for centuries on milk from local red-nosed Manech ewes.\u003c\/p\u003e\n\u003cp\u003eThis is a semi-hard sheep's milk cheese, pressed into a flat wheel and aged four to ten months under a natural, crusty rind that develops patches of red, orange, and yellow with tiny craters across the surface. The paste cuts firm and silky, dense the way a real Basque sheep cheese should be, with a faint lanolin aroma coming off the rind. On the palate it opens with toasted hazelnut and brown butter, then settles into a long, sweet finish that tastes almost like burnt caramel, the kind of note that sticks around well after the bite.\u003c\/p\u003e\n\u003cp\u003eIt's nutty and rich without being aggressive, and the monastic recipe gives it a quiet confidence that you don't see in a lot of modern sheep cheeses.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45730916565161,"sku":"13501","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AbbeyDeBelloc.jpg?v=1763337397"},{"product_id":"abbaye-de-tamie","title":"Abbaye de Tamie","description":"\u003cp\u003eAbbaye de Tamié comes from the Abbaye Notre-Dame de Tamié, a Trappist monastery tucked into the Savoie mountains of France, where the monks have been making cheese in this style for generations. It's an unpasteurized cow's milk cheese aged just above 60 days so it can be brought into the US, and the rind is brushed and washed with brine through the whole aging process, which is what develops that distinctive pinkish-salmon color on the wheel.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is semi-soft, really smooth and buttery, with a creamy give that opens up the longer the cheese sits at room temperature. Flavor is mellow up front with a nutty, savory pull that gets more pronounced as the wheel ages. The washed rind brings in some of that mushroomy, earthy character you expect from a Trappist style, but the whole thing stays gentle, never stinky.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one stand out is the discipline behind the recipe. The monks at Tamié work the rind by hand, wheel by wheel, in the same cellars they've used for generations, and you can taste that care in how clean and balanced the finish is.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45730916860073,"sku":"10001051","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AbbeyeTeTamie.jpg?v=1763418018"},{"product_id":"arnaud-comte-aged-12m-lbs","title":"Comté Aged 12 Months","description":"\u003cp\u003eComté is a raw cow's milk AOP cheese from the Jura mountains of Franche-Comté in eastern France, made in big 70-pound wheels from the milk of Montbéliarde cows grazing the high pastures. This one is aged for twelve months, right in the sweet spot where the paste has firmed up and the flavor has started to build, but it still has enough moisture to melt cleanly into a fondue or a gratin.\u003c\/p\u003e\n\u003cp\u003eThe paste is close and ivory-gold, firm but pliable, breaking into smooth slabs rather than shattering the way the longer-aged wheels do. Toasted almond is the lead flavor, with brown butter through the middle and a quiet hay note from the summer pastures carrying through to the finish. You'll catch a hint of fruit on the back end, something close to dried apricot, before it eases off into warm cream.\u003c\/p\u003e\n\u003cp\u003eA twelve-month is the everyday Comté, the one that does everything well. Slice it for a board, shave it into a salad, grate it over potatoes, or melt it down with a splash of white wine for the most classic fondue there is.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45730919973033,"sku":"14659","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_9f08056d-f26e-4503-bfa9-e9f03bf0a7ed.png_v_1736256421.jpg?v=1755113321"},{"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":"bonde-dantan-200g","title":"La Bonde d'Antan (200g)","description":"\u003cp\u003eA pasteurized goat's milk cheese from the Loire Valley, shaped as a small barrel under a wrinkly geotrichum rind. Classic Loire chèvre territory.\u003c\/p\u003e\n\u003cp\u003eThe paste is chalky through the center with a thin cream line just inside the rind that softens as the cheese ripens. On the palate it opens with a bright lactic tang, lemony and yogurty, then pulls into a gentle almond-skin nuttiness on the finish. The wrinkly rind adds a light mushroomy lift without going barnyardy. Just because it's a gentle cheese doesn't mean it's not flavorful, the goaty signature is right there, just dialed in rather than turned up.\u003c\/p\u003e\n\u003cp\u003eThis one sits right in the sweet spot of the aged chèvre category, expressive enough to anchor a plate, approachable enough for someone still warming up to goat's milk.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45730936389801,"sku":"12790","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FreshGoat.jpg?v=1767464867"},{"product_id":"cabriolait","title":"Cabriolait","description":"\u003cp\u003eCabriolait is a French soft-ripened cheese made from a blend of goat's and cow's milk, wrapped in a downy white bloomy rind. The name comes from cabri, the French word for young goat, paired with lait for milk, a nod to the goat's milk that gives the cheese its signature lift.\u003c\/p\u003e\n\u003cp\u003eThe paste ripens from the outside in, so a fresh wheel shows a soft cream line just under the rind and a slightly firmer, chalkier core toward the middle. Expect a bright lactic tang from the goat's milk balanced by the buttery richness of the cow's milk, with a gentle mushroomy note drifting off the rind. As the wheel matures, the paste softens throughout and turns fully supple, yielding easily under the knife and coating the palate with cool cream.\u003c\/p\u003e\n\u003cp\u003eThe finish stays clean and short, more fresh yogurt than funk, which is part of what makes this style so approachable even when the rind is fully bloomed. A quiet, elegant French farmhouse cheese with real balance across the palate.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45730940649641,"sku":"11177","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cabriolait_20220116-100202_tj2czaxmogkwpcz1-jpg.webp?v=1745858978"},{"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":false}],"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/collection-france-country-only.png?v=1781109103","url":"https:\/\/cheesestore.com\/collections\/french-cheese.oembed?page=4","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}