{"title":"Goat's Milk Cheese","description":"\u003cp\u003eGoat's milk makes bright, lemony, snow-white cheese, and the color is no accident: goats convert all the carotene in their diet, so the paste stays porcelain even with age. The Loire Valley classics set the tone. Jacquin's Crottin, fresh and aged, ash-dusted Valençay, Saint Maure, and Mothais sur Feuille, ripened on its chestnut leaf.\u003c\/p\u003e\n\u003cp\u003eSpain's Murcia counters with Drunken Goat, bathed in red wine, and soft-ripened Cana de Cabra, while Garrotxa holds it down for Catalonia. The American bench is strong: Cypress Grove's Humboldt Fog with its line of ash, and Capriole's O'Bannon, wrapped in bourbon-soaked chestnut leaves in Indiana.\u003c\/p\u003e\n\u003cp\u003eThen the aged side most people never meet. Goat goudas like Midnight Moon and Benning go sweet and caramel with time, and Belgium's Cabricharme proves a goat's milk washed rind can hang with the stinky crowd.\u003c\/p\u003e\n\u003cp\u003eChèvre wants something crisp alongside: Sancerre, sauvignon blanc, or a cold cider.\u003c\/p\u003e\n\u003cp\u003eCut to order in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"humboldt-fog","title":"Humboldt Fog","description":"\u003cp\u003eHumboldt Fog is a soft-ripened goat's milk cheese from Cypress Grove in Humboldt County, California, instantly recognizable by the thin ribbon of vegetable ash that runs right through the middle of the wheel. The ash line is a nod to the French Morbier, and it helps the cheese ripen evenly from the rind inward.\u003c\/p\u003e\n\u003cp\u003eThe paste does two things at once. Just under the bloomy white rind you get a glossy cream line that gets softer and more spoonable as the wheel matures, and toward the center the cheese stays brighter and a little chalky. On the palate it leads with that classic fresh goat lactic tang, lemony and clean, then opens into a soft mushroomy note from the rind and a cool, almost vegetal whisper from the ash. The finish is tidy and citrusy rather than funky.\u003c\/p\u003e\n\u003cp\u003eThis is one of the cheeses that put American artisan goat cheese on the map, and it still earns the attention. Cut a wedge so every slice carries rind, cream line, and chalky core in one bite, that's where the whole cheese makes sense.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45873158815913,"sku":"11552","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/HumboldtFog.jpg?v=1763224747"},{"product_id":"midnight-moon","title":"Midnight Moon Goat Gouda","description":"\u003cp\u003eMidnight Moon is a pasteurized goat's milk Gouda made in the Netherlands exclusively for Cypress Grove out of Northern California, aged for at least six months before it crosses the Atlantic. The paste is a pale ivory, dense and smooth under the knife, with the first whispers of crystal crunch coming through as the wheel matures.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with brown butter and toasted hazelnut, then pulls into a long caramel sweetness that lingers well past the swallow. There's just enough goat-milk character underneath to remind you what you're eating, but the age has rounded off any sharpness, leaving a cheese that reads more like a butterscotch-laced aged Gouda than a goat cheese. A really approachable wheel, sweet and nutty in a way that wins over people who think they don't like goat cheese.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45847821287593,"sku":"11554","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-midnight-moon.jpg?v=1744803945"},{"product_id":"tomme-de-chevre","title":"Tomme De Chevre Grand Mere","description":"\u003cp\u003eFrom the Aquitaine region of southwestern France, this is a classic farmhouse-style goat tomme, the kind of wheel you'd find on a Sunday market table in the Pyrenean foothills.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, ivory-pale, with a natural grey-mottled rind that comes from a few quiet months in the cellar. On the palate it leads with a clean goaty lactic tang, fresh and a little citrusy, then opens into a mellow, slightly grassy middle with a soft mushroomy pull from the rind. The finish is gentle, just enough cellar-cool earthiness to remind you it's been aged, not so much that it takes over.\u003c\/p\u003e\n\u003cp\u003eThis is the goat tomme for someone who wants the character of chèvre without the sharper, chalkier punch of a young crottin. Approachable, balanced, right in the sweet spot where farmhouse rusticity meets everyday eating.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673228730537,"sku":"10001382","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tomme_de_che_vre.jpg?v=1744804131"},{"product_id":"valdeon","title":"Valdeon","description":"\u003cp\u003eValdeón is a blended cow's and goat's milk blue from the Picos de Europa in Castilla y León, Spain, with IGP protection tying the recipe to its mountain home.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and a little fudgy, with blue veins running heavy through a pale ivory body. Wheels are pierced young so the Penicillium roqueforti can breathe through the cheese, then wrapped in sycamore leaves and tucked into the cool, humid caves of the region for a couple of months. On the palate it opens with a buttery, salt-forward entry, then the blue veining kicks in with a confident peppery bite that pulls back into a long, savory finish. More assertive than a Gorgonzola Dolce, less feral than a Cabrales, sitting right in the sweet spot for someone who wants a serious Spanish blue without going all the way to the deep end.\u003c\/p\u003e\n\u003cp\u003eThe leaf wrap is the giveaway on the counter and part of why this cheese is worth knowing, it keeps the paste moist and gives the rind that mottled, foraged look that says mountain cheese before you've even cut into it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230368937,"sku":"10001429","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/valdeon.jpg?v=1744804161"},{"product_id":"miticana-de-cabra","title":"Cana de Cabra","description":"\u003cp\u003eCana de Cabra is a soft-ripened goat's milk cheese from Murcia in southeastern Spain, shaped into a long log and finished with a thin bloomy white rind. It is Spain's answer to the French Bûcheron recipe, made with pasteurized goat's milk and aged for about three weeks before it ships.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright white and soft, with a pronounced cream line right under the rind and a slightly chalkier, more lactic core in the center. On the palate it leads with that classic goat's milk tang, buttery and a little lemony, then picks up a soft mushroom note from the rind on the back end. The finish is clean and short, more refreshing than funky, which is what makes this such an easy entry point for people who think they don't like goat cheese.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want goat character without any of the sharper, gamier edges. Slice it into thick coins for a board, melt it onto toast with a drizzle of honey, or warm a piece and drop it onto a salad with bitter greens. It sits right in the sweet spot between fresh chèvre and a more aged bloomy goat, and it punches well above its price tag.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673235021993,"sku":"11275","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RulodeCabra.jpg?v=1763332114"},{"product_id":"tres-leches","title":"La Gruta Tres Leches","description":"\u003cp\u003eLa Gruta Tres Leches comes out of Castilla y León in northern Spain, a semi-hard wheel built from three milks, sheep, cow, and goat, pressed together into a single paste. The name says it plainly: tres leches, three milks, each one doing its job.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pale, cuts in clean slabs, and carries a buttery weight from the sheep and cow milk with a quieter goat tang threading through the back end. What sets this one apart is the affinage: the wheels are hand-massaged with olive oil throughout aging, which keeps the rind supple and works a savory, almost fruity note into the outer paste. You taste it as a light brown-butter pull on the finish, with a soft milky sweetness underneath.\u003c\/p\u003e\n\u003cp\u003eThree-milk Spanish cheeses are a small category, and the olive oil treatment puts this one in its own lane. A nice option for anyone who already loves Manchego and wants to see what happens when you bring cow and goat into the room.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673235120297,"sku":"10001387","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-grunta-tre-leches.jpg?v=1744804374"},{"product_id":"tomme-de-chevre-muscadet-lbs","title":"Tomme de Chevre Muscadet","description":"\u003cp\u003eThis is a goat's milk tomme from Aquitaine in southwestern France, a pressed semi-soft wheel with a natural rind and a quietly elegant personality. Goat tommes from this corner of France tend to lean gentle rather than barnyardy, and this one sits right in that sweet spot.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory, close-grained and supple, giving evenly under the knife with a clean break. On the palate it opens with a soft lactic tang, the kind of fresh-cream brightness goat milk does so well, then pulls into a mellow hazelnut and brown-butter middle as the pressed paste shows its age. The natural rind adds a quiet mineral note underneath, more cellar stone than mushroom.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a goat cheese for people who think they don't like goat cheese, and a familiar pleasure for those who already do.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243508905,"sku":"10001383","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tomme_de_che_vre_369c7175-e89f-4660-b0d5-7e85b09946c3.jpg?v=1744804651"},{"product_id":"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":"campo-de-montalban-2-7lb","title":"Campo de Montalban","description":"\u003cp\u003eCampo de Montalbán is a semi-hard pressed cheese from La Mancha in central Spain, made from a blend of sheep, cow, and goat's milk. It looks a lot like its more famous neighbor Manchego, but because it uses three milks instead of pure sheep, it doesn't carry the DO and walks its own line.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and ivory, pressed in the traditional basket-pattern mold so the rind carries that classic woven imprint. On the palate it leads with earthy hay and dry pasture, then opens into a quiet fruitiness from the cow's milk and a soft tang from the goat. The sheep-milk side keeps it sweet and buttery underneath, so the whole thing reads gentle and balanced rather than sharp.\u003c\/p\u003e\n\u003cp\u003eThis is a really approachable Spanish cheese, the kind that disappears off a tapas board without anyone needing to be sold on it. Just because it's mild doesn't mean it's not flavorful, and the three-milk blend gives it a complexity you don't find in a young Manchego.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673247834281,"sku":"11274","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-campo-de-montalban.jpg?v=1744804718"},{"product_id":"drunken-goat-cabra-al-vino","title":"Drunken Goat \/ Cabra Al Vino","description":"\u003cp\u003eCabra al Vino, better known as Drunken Goat, comes from the Murcia region in southeastern Spain, where pasteurized goat's milk is pressed into semi-soft wheels and then bathed for days in local Doble Pasta red wine. That wine soak is the whole story. It stains the rind a deep purple-black and pulls a quiet sweetness into the paste.\u003c\/p\u003e\n\u003cp\u003eThe interior is bright white, smooth, and supple, slicing clean without any of the chalk you sometimes get from younger goat cheeses. On the palate it leads with a soft, buttery goat-milk character, then opens into a gentle fruity sweetness from the wine before finishing with a clean lactic tang. There's none of the barnyard funk people sometimes brace for with goat cheese, which is why this one converts skeptics.\u003c\/p\u003e\n\u003cp\u003eIt's a DOP cheese, so the recipe and region are protected. Cabra al Vino sits right in the sweet spot for an everyday board cheese, mild enough to lead a plate, pretty enough on the cut to anchor one. The purple rind against the white paste is one of the most striking slices in the case.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673251471529,"sku":"10001171","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-drunken-goat.jpg?v=1744804748"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fleur-verte-herbs.jpg?v=1744804754"},{"product_id":"garrotxa","title":"Garrotxa","description":"\u003cp\u003eGarrotxa is a pasteurized goat's milk cheese from Catalonia in northeastern Spain, named for the volcanic Garrotxa region in the Pyrenean foothills. The recipe was nearly lost in the mid-20th century and revived in the 1980s by a group of young Catalan cheesemakers, and it's become one of the defining modern Spanish goat cheeses.\u003c\/p\u003e\n\u003cp\u003eThe wheels are pressed and aged about two months, long enough to develop a gray-blue natural mold rind and a firm, ivory paste underneath. The texture is semi-hard but still pliable, slicing clean and breaking with a slight give. On the palate it leads with a gentle goaty tang, then opens into hazelnut and walnut through the middle, with a quiet herbal note from the rind and a whisper of white pepper on the finish.\u003c\/p\u003e\n\u003cp\u003eWhat makes Garrotxa worth reaching for is the balance. It's a goat cheese for people who think they don't like goat cheese, and it's a nutty cheese that still tastes like the animal it came from. Right in the sweet spot.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45833134768297,"sku":"10001206","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-garrotxa.jpg?v=1744804787"},{"product_id":"benning-goat-gouda-lbs","title":"Benning Goat Gouda","description":"\u003cp\u003eGoat Gouda from the Netherlands, a pasteurized goat-milk wheel made in the Gouda style and aged until it gets that signature crystalline crunch. The goat-milk version of the OG Crystal you may have seen at the counter, dressed in a thick wax rind that needs a little elbow grease to crack open.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, breaking into clean shards under the knife with little crunchy spots where the aging has done its work. On the palate it opens with a really sharp, tangy goat-milk pull on the front of the tongue, then rolls into that caramelized, butterscotch-leaning sweetness that long-aged Goudas are famous for. A faint peppery lift on the back keeps it from going one-note.\u003c\/p\u003e\n\u003cp\u003eGoat milk doesn't usually carry this far into the aged-Gouda territory, which is what makes this one a worth-tasting bottle of a cheese. Right in the sweet spot where the lactic goaty tang meets aged-Gouda caramel.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45730926067881,"sku":"14705","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/8363.jpg?v=1745858773"},{"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":"cabrales-lbs","title":"Cabrales","description":"\u003cp\u003eCabrales comes from the Asturias region of northern Spain, a DOP blue made from a blend of raw cow, goat, and sheep's milk depending on the season. The wheels are aged in natural limestone caves in the Picos de Europa for two to four months, where the airflow and humidity let Penicillium molds develop on their own without any needling.\u003c\/p\u003e\n\u003cp\u003eThe paste is loose and crumbly, breaking into chunks rather than slicing clean, shot through with deep blue-green veining that runs all the way to the rind. The aroma is strong and cavy, and the flavor is bold, with a pronounced piccante bite at the back of the palate, a salty edge, and a long finish that sticks with you.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more intense blues in the case, in a class of its own among Spanish blues.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731072573609,"sku":"12206","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cabrales4-valfriu-bueno_1.jpg?v=1745858923"},{"product_id":"cabricharme-lbs","title":"Cabricharme","description":"\u003cp\u003eCabricharme is a raw goat's milk washed-rind cheese from Belgium, aged about three months in damp cellars where the rind is repeatedly washed in brine. That work at the surface is what gives the cheese its sticky, salmon-pink rind and most of its character.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath stays semi-soft and smooth, fresh and milky and clean in the way a good young goat's milk cheese should be. The rind brings the savory pull, yeasty, meaty, with a dry-aged-beef quality and a quiet sweetness of honey and toasted hazelnut underneath. Not so harsh as some goat's milk cheeses can be, but really cleanly done. The contrast between the creamy interior and the funkier washed rind is the whole point, and at three months it sits right in the sweet spot.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731072901289,"sku":"12842","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/15544_Cabricharme-3.webp?v=1745858557"},{"product_id":"crottin-fresh-60g","title":"Crottin Fresh (3oz)","description":"\u003cp\u003eCrottin de Champcol is a small cylindrical goat's milk cheese from Fromagerie Jacquin in the Loire Valley of France, sold here in its fresh, young state, what the French call jeune.\u003c\/p\u003e\n\u003cp\u003eAt this stage the paste is moist and creamy, with a compact body that still holds a little chalkiness through the middle. The rind is very pale and barely developed, so soft it folds into the paste under the knife. The flavor leans gentle and delicate, bright lactic tang on the front of the tongue with a citrusy edge, then a quiet nuttiness and a fresh-cream sweetness on the finish. Nothing pushy, nothing barnyardy, just clean goat's milk.\u003c\/p\u003e\n\u003cp\u003eThis is the version to reach for when you want the brightness and freshness of a Loire goat without the heavier mushroomy character of an aged Crottin. Eat it as is, or warm a disk on toasted baguette over a salad, an old-school Loire move that lets the lactic tang carry the dish.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731088236713,"sku":"3369640019146","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/71f1yFudmcL-_SL1500.jpg?v=1745864190"},{"product_id":"meredith-dairy-marinated-feta-300g","title":"Meredith Dairy Marinated Feta (300g)","description":"\u003cp\u003eMeredith Dairy's marinated sheep and goat cheese comes from the town of Meredith in Victoria, Australia, where the Cameron family has been milking their flocks for decades. It can't legally be called feta thanks to PDO rules, but the recipe sits right in that fresh, lactic, brine-cured neighborhood.\u003c\/p\u003e\n\u003cp\u003eThe cheese is cubed and submerged in Australian extra virgin olive oil with garlic, whole peppercorns, rosemary, and thyme. The paste is soft, creamy, and spreadable, with a bright yogurty tang from the sheep and goat blend that reads cleaner and milder than a traditional Greek feta. Every cube comes out of the jar glossy with infused oil, so the cheese arrives already dressed, herbs and pepper warmth threading through the lactic finish.\u003c\/p\u003e\n\u003cp\u003eThis is one of those jars that quietly takes over the fridge. Spread it on warm bread, fold it through pasta, spoon it over roasted vegetables, and pour the leftover oil into a salad dressing once the cheese is gone. Nothing goes to waste.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731146956969,"sku":"9317320100053","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/MeridethDairyFeta.jpg?v=1763316069"},{"product_id":"meredith-dairy-marinated-feta-4-4lbs-bulk-tub","title":"Meredith Dairy Marinated Feta","description":"\u003cp\u003eMeredith Dairy's marinated feta comes out of Meredith, a small town in Victoria, Australia, where the Cameron family has been making sheep and goat milk cheeses on their farm since the early 1990s. The curd is a blend of sheep and goat milk, cubed and submerged in extra virgin olive oil with garlic, whole peppercorns, thyme, and rosemary.\u003c\/p\u003e\n\u003cp\u003eThe texture is soft and creamy, the cubes giving way under a fork and almost melting once they hit the tongue. On the palate it leads with a bright lactic tang, that clean sheep and goat milk freshness that reads almost yogurty, and then the marinade pulls through with a quiet herbal lift and a gentle peppery note on the back end. The oil itself becomes part of the cheese, picking up the curd over time.\u003c\/p\u003e\n\u003cp\u003eThis is one of the most recognizable marinated fetas in the world for a reason. The balance between the milk and the marinade is right in the sweet spot, neither side overwhelming the other, and the cubes hold their shape long enough to land on a piece of bread or a fork of salad without falling apart.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731147251881,"sku":"14442","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/515I6DfwwEL.jpg?v=1745866459"},{"product_id":"mothais-feuille-dantan-180g","title":"Mothais Feuille Dantan (180g)","description":"\u003cp\u003eMothais sur Feuille is a soft goat's milk cheese from Poitou-Charentes in western France, made by Fromagerie Dantan and aged on a single sweet chestnut leaf. That leaf is the whole story. It slows the moisture loss, prints its veins into the rind, and pushes a woody, leafy character right into the paste.\u003c\/p\u003e\n\u003cp\u003eThe shape gives it a lot of surface area, so it ripens from the outside in. You get that pronounced creamy, unctuous cream line right under the rind, while the core stays a little chalky and crumbly when it's young, then turns spoonable as it goes. Flavor leans goaty and lactic up front, bright and a touch citrusy, before the leaf pulls in hazelnut, herbs, and a little bark on the finish. When it's nice and ripe it runs a little, and that's how I like them.\u003c\/p\u003e\n\u003cp\u003eIt's one of the more sophisticated goats out there, a cheese where the wrapping isn't a gimmick, it's the recipe.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731148791977,"sku":"11664","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Mathais.jpg?v=1767197715"},{"product_id":"og-ghoast-lb","title":"OG Ghoast","description":"\u003cp\u003eOG Ghoast is an artisanal aged Gouda from Belgium, made with goat's milk and enriched with fresh cow's cream before it heads into the aging room for about 24 months. That cream addition is the whole trick here, it gives the paste a richer, rounder texture than a straight goat's milk Gouda would carry on its own.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, breaking into clean flaky shards under the knife with the occasional crunch of crystal from the long age. On the palate it leads with sweet caramel and butterscotch, then pulls into a savory finish that lingers well past the swallow. The goat's milk gives it a quiet tang underneath the sweetness that keeps the cheese from ever feeling one-note.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for aged Gouda lovers who want something a little different from the usual cow's milk version. Shave it over a salad, work it into a cheese course, or just eat it in slabs off the board.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731151544489,"sku":"14241","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/OGGhost.jpg?v=1763342395"},{"product_id":"petite-saint-maure-dantan-170g-each","title":"Petite Saint Maure D'Antan (170g)","description":"\u003cp\u003eA traditional log-shaped goat cheese from the Loire Valley in France, hand-ladled in the old way, sometimes with a straw run through the center to hold the shape as it ages. This is a small-format version of the classic Sainte-Maure, all goat's milk, soft and chalky in the center with a thin natural rind starting to bloom on the outside.\u003c\/p\u003e\n\u003cp\u003eThe paste breaks softly under the knife, a little crumbly in the middle and creamier just under the rind as it ages. On the palate it leads with a bright lactic tang, citrusy and clean, the signature fresh goat-milk note, then pulls into a soft hazelnut finish with a quiet cellar earthiness from the rind. Younger pieces lean fresh and yogurty, older ones get nuttier and a touch more vegetal.\u003c\/p\u003e\n\u003cp\u003eA classic Loire chèvre done right, in a small format that's perfect for a single board or a quiet evening. One of those cheeses that reminds you why goat milk done well is in a class of its own.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731164160169,"sku":"12810","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/StMaure1.jpg?v=1767552067"},{"product_id":"capriole-obannon-6-oz","title":"Capriole O'Bannon (6oz)","description":"\u003cp\u003eCapriole O'Banon is a hand-ladled fresh goat cheese from Greenville, Indiana, wrapped in chestnut leaves that have been soaked in Kentucky bourbon. It's Judy Schad's American answer to the French Banon, with bourbon standing in for eau-de-vie.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright and tangy, soft and almost spoonable under the leaves, with a chalky lift through the middle that goes creamier as the cheese settles. The chestnut leaves do real work here, pulling a sweet, woodsy, slightly boozy note into the rind that runs right up against the lactic snap of fresh goat's milk. Peel a leaf back and you can smell the bourbon and the damp leaf together before you even taste the cheese.\u003c\/p\u003e\n\u003cp\u003eIt's a small cheese with a big sense of place, a fresh chèvre that picked up a Kentucky accent on its way through Indiana. Unwrap it at the table so people can see what they're getting into.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731279798441,"sku":"705171410008","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Carpiole.jpg?v=1766417990"},{"product_id":"crottin-champcol-aged-3oz","title":"Crottin Aged (3oz)","description":"\u003cp\u003eA traditional aged Crottin from the Loire Valley, the little wrinkled puck of goat's milk cheese that the region is built on. Crottin is one of those cheeses that changes character entirely depending on when you catch it, and the aged version is a different animal from the young one, denser, drier, and a lot more pronounced.\u003c\/p\u003e\n\u003cp\u003eThe paste tightens up as the wheel ages, going from soft and chalky to firm and slightly flaky, with the rind wrinkling and pulling in around it. On the palate it leads with that bright goat-milk tang you expect from a Loire chèvre, then opens into a real toasted-hazelnut nuttiness through the middle, with a quiet mushroomy note coming off the rind. The finish is clean and dry, more savory than sweet.\u003c\/p\u003e\n\u003cp\u003eThis is the version for people who already love young goat cheese and want to see where the recipe goes once it's had some time. Small format, big character, the kind of cheese that anchors a board without taking it over.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731295002793,"sku":"14131","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_578abbce-d3f8-4004-9ef3-26c1194a896b.png_v_1736256689.jpg?v=1755180894"},{"product_id":"la-dama-sagrada-lbs","title":"La Dama Sagrada","description":"\u003cp\u003eLa Dama Sagrada, the Sacred Lady, is a raw Murciana goat's milk cheese from Spain, aged at least six months to land in that hard, savory register where the paste tightens up and the flavor concentrates.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and firm, pale ivory, breaking into clean shards under the knife with the occasional crunch of protein crystal from the long aging. On the palate it opens with a real sweetness, almost caramel and toasted coconut, then pulls into toasted hazelnut and a savory grassy depth through the middle. The finish lifts with that distinctive goat's milk tang, a gentle bite that keeps the sweetness honest and lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eSix months in, this is right in the sweet spot. Long enough to develop the caramel and the crystals, young enough to still carry the fresh goaty lactic note that sets it apart from a sheep's milk Manchego. A serious aged goat cheese for anyone who thinks goat cheese only means fresh chèvre.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731316727977,"sku":"10001232","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LaDamaSagrada.jpg?v=1767466751"},{"product_id":"moon-dance-gouda-goat-lbs","title":"Moon Dance Gouda","description":"\u003cp\u003eA pasteurized goat's milk Gouda from the Netherlands, aged at least six months before it leaves the cave. Goat milk Gouda is the move when you want the structure and sweetness of a Dutch wheel but with a cleaner, brighter backbone from the goat's milk underneath.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense, smooth, and ivory, firm enough to break in clean slabs under the knife with the occasional tiny crunch from protein crystals working their way in. On the palate it opens nutty and brown-buttery through the middle, then pulls into a long, sweet caramel finish that lingers past the swallow. There's none of the tang you might expect from a goat cheese here, the age rounds it all out into something closer to a butterscotch pull with a savory thread underneath.\u003c\/p\u003e\n\u003cp\u003eThis sits in a sweet spot a lot of aged Goudas miss, old enough to have real concentration and crystal crunch, young enough that the paste hasn't dried into shards. A genuinely distinctive wheel for anyone who already loves aged Dutch cheese and wants to see what goat milk does to the recipe.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731326591145,"sku":"14145","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/popup_MoonDance.jpg?v=1745866529"},{"product_id":"rulo-de-cabra-caprichevre-spanish-goats-log-lbs","title":"Rulo de Cabra","description":"\u003cp\u003eRulo de Cabra is a Spanish pasteurized goat's milk log with a thin bloomy white rind, made in the style of the classic French bûche but with a clean, Iberian accent. The shape gives it a lot of surface area, so it ripens from the outside in, the paste right under the rind turning soft and creamy while the center stays a touch denser and brighter.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with a bright lactic tang, fresh cream and a little yogurty pull, then settles into a gentle mushroomy note from the bloomy rind. It's not a stinky goat cheese, more the approachable, fresh-milk side of the family, soft and mousse-like at room temperature with a clean finish.\u003c\/p\u003e\n\u003cp\u003eSlice it into thick coins for a salad, warm it briefly and let it slump over toast, or just lay a few rounds on a board with honey and figs. A versatile goat log that earns its place at the lighter end of a cheese plate, right where freshness and a little rind character meet.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731342287017,"sku":"891724008515","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_2f3fa5ef-0c5b-4a15-b899-9c1c4a7b7ee1.png_v_1736262476.jpg?v=1755104012"},{"product_id":"sarlet-chevrefeuille-155g","title":"Sarlet Chevrefeuille (155g)","description":"\u003cp\u003eThis is Chèvrefeuille, a pasteurized goat's milk cheese from the Fromagerie Chèvrefeuille in Saint-Cyprien, right in the heart of the Périgord in southwest France. It's one of those small-format chèvres that does a lot with very little, a wrinkly bloomy rind wrapped around a paste that's somewhere between creamy and fudgy depending on how ripe the wheel is when you get to it.\u003c\/p\u003e\n\u003cp\u003eThe rind is that classic geotrichum wrinkle, soft and a little mushroomy, and it ripens the cheese from the outside in. Younger wheels stay a touch chalky in the center with a creamy line under the rind, riper ones go almost fully smooth and fudgy across the paste. Flavor is gentle and bright, sour cream and fresh bread dough up front, a clean lactic tang in the middle, and a soft finish that doesn't push any goaty funk. It's a polished, award-winning chèvre that reads as elegant rather than rustic.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of goat cheese to reach for when you want the tang without the barnyard, and it's perfectly ripe right now.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731348054185,"sku":"3417881241915","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-04-25-142020.png?v=1745867870"},{"product_id":"delice-des-deux-sevres-cendres-150g","title":"Delice des Deux Sevres Cendres (150g)","description":"\u003cp\u003eDélice des Deux-Sèvres Cendrés is a soft-ripened goat cheese from the Deux-Sèvres region in western France, coated in a layer of edible vegetable ash that gives it its dark, dusted oval shape. It's a classic loire-adjacent goat-style cheese, made with pasteurized goat's milk and rinded with a thin bloom on top of the ash.\u003c\/p\u003e\n\u003cp\u003eThe paste ripens from the outside in. You get a thin, creamy line right under the rind and a chalky, slightly crumbly center that holds its shape on the knife. Flavor leans citrusy and bright, with the fresh lactic tang you expect from a young French goat cheese, a soft mushroomy note from the bloom, and a clean mineral pull from the ash itself. Mild, not barnyardy, finishes short and lemony.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of goat cheese that wins people over who think they don't love goat cheese. Elegant little oval, gentle on the palate, and the ash makes it look like a serious centerpiece on a board with very little effort.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46160961405097,"sku":"16792","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/DelicedesDeuxSevresCendres.jpg?v=1767468700"},{"product_id":"pyramides-white-250-g","title":"Fresh Valencay Pyramides (250g)","description":"\u003cp\u003eValençay is a classic Loire Valley goat cheese from Jacquin, instantly recognizable by its truncated pyramid shape, the wheel famously, if apocryphally, lopped off after Napoleon returned defeated from Egypt and refused to look at anything pointed. It carries AOP protection for the region and the recipe.\u003c\/p\u003e\n\u003cp\u003eThis is the \"frais\" version, young and soft, the paste bright white and chalky at the core with a creamier line developing just under the salted ash coating. On the palate it leads with fresh lemon and clean cream, the kind of lactic tang that feels closer to strained yogurt than barnyard, with a faint almond note running underneath and a soft mineral pull from the ash. The finish is short and clean, which is exactly what you want from a young chèvre.\u003c\/p\u003e\n\u003cp\u003eValençay shows the Loire tradition at its most approachable, gentle enough for someone who thinks they don't like goat cheese, distinctive enough that you'll remember the shape and the snap of ash against bright paste long after the wheel is gone.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46615906582697,"sku":"17432","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FreshValencay_f19fda2b-a3bb-437c-b09b-316bc447a0d0.jpg?v=1767465594"},{"product_id":"pantaleo-lbs","title":"Pantaleo","description":"\u003cp\u003ePantaleo is a pressed, aged goat's milk cheese from Sardinia, one of the cleanest expressions of Italian goat you'll find at this kind of age. The paste is firm and pale ivory, dense enough to flake under the knife but still moist through the middle, with a fine dry crumble at the edges as the wheel opens up.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with bright, citrusy goat-milk tang, then pulls into toasted almond and a quiet brown-butter sweetness in the middle. The finish runs long, more nutty than sharp, with a soft lactic brightness that lingers well past the swallow. Aged around 100 days, which is right in the sweet spot for this style: long enough to concentrate the flavor and tighten the paste, short enough to keep the milk forward and elegant.\u003c\/p\u003e\n\u003cp\u003eWhat makes Pantaleo stand out is how composed it is. Plenty of aged goats get aggressive or chalky. This one stays smooth, savory, and bright the whole way through, a goat cheese for people who think they don't like goat cheese, and a real conversation piece for people who already do.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46849996587177,"sku":"10001277","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/15489_Pantaleo-1-jpg.webp?v=1772670529"},{"product_id":"valencay-pyramide-with-ash-9oz","title":"Valencay Pyramide with Ash (9oz)","description":"\u003cp\u003eValençay comes from the Loire Valley in France, where the producers at Jacquin shape this little goat's milk pyramid with its signature flat top. It's a young cheese, aged about three weeks, dusted all over in vegetable ash and then bloomed with a soft white mold that settles into a grey-blue cloak over the ash.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and chalky right in the middle, with a creamier line developing just under the rind as it ripens from the outside in. The flavor is gentle, the way a young Loire goat should be: bright lactic tang on the front of the tongue, a clean fresh-cream pull through the middle, and a quiet nutty finish. No barnyard funk, no sharp bite, just that pretty citrus brightness goat's milk does when it's handled this carefully.\u003c\/p\u003e\n\u003cp\u003eThe shape has its own story. Legend says Napoleon, returning from a failed Egyptian campaign, lopped the top off the original pointed pyramid in a rage, and the locals kept the shape that way out of respect. True or not, the flat-topped pyramid is the calling card, and the ash isn't just decoration: it balances the acidity of the fresh curd and helps the rind set evenly. A little cheese that punches above its size.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46850001567913,"sku":"10001395","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/24529.jpg?v=1772671046"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/DelicedesDeuxSevresCendres_8513edb4-2ba3-4989-88d3-b6019811f09c.jpg?v=1781113442","url":"https:\/\/cheesestore.com\/collections\/goat-milk-cheese.oembed?page=2","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}