{"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":"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":"la-tur-200g-each","title":"La Tur (200g)","description":"\u003cp\u003eLa Tur comes from the Alta Langa hills of Piedmont in northwest Italy, a small cylinder of three-milk cheese that has become one of the most recognizable soft-ripened cheeses coming out of Italy. Cow, sheep, and goat milk all go into the same wheel, ladled gently into molds so the curd stays loose and airy.\u003c\/p\u003e\n\u003cp\u003eThe rind is wrinkled and pale yellow, a soft bloomy coat that ripens the paste from the outside in. Cut it and you get that centripetal effect, a runny cream line just under the rind and a slightly firmer, almost cakey center. The flavor is bright and lactic, like fresh yogurt whipped into cream, with the goat portion giving a clean tang and the sheep milk rounding everything out with a little sweetness on the back end. A whisper of mushroom comes off the rind.\u003c\/p\u003e\n\u003cp\u003eEat it with a spoon straight out of the paper wrapper if you want to, or let it sit at room temperature until it slumps and pool the paste onto a piece of toasted bread. This is a cheese that shows off what Piedmont does with soft cheeses, and it eats as beautifully at the start of a meal as it does at the end.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673211396265,"sku":"11111111","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpv9p8znfh.png?v=1784612283"},{"product_id":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpi85udqp3.jpg?v=1784234290"},{"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":false}],"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":false}],"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":false}],"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":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":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-campo-de-montalban.jpg?v=1744804718"},{"product_id":"caprone-tuscan-goat","title":"De'Magi Caprone","description":"\u003cp\u003eCaprone is a hard goat's milk cheese from De'Magi in Tuscany, aged long enough to concentrate the milk into something dense and layered. The paste is firm and pale, breaking into clean flakes under the knife, with a dry chew that softens as it warms on the tongue.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with a clean goaty sweetness, then salt builds through the middle and the flavors stretch out the longer you chew. There's a light browned-butter note from the aging, a quiet hay and dried grass character underneath from the Tuscan pasture, and just a gentle peppery lift on the finish. Long-aged goat cheeses like this are rarer than their sheep and cow cousins, and Caprone is a good example of what the milk can do when it's given real time.\u003c\/p\u003e\n\u003cp\u003eThe rind is natural and rustic, adding a little earthy salinity that frames the sweeter paste. Right in the sweet spot for a cheese that wants a drizzle of acacia honey and a ripe fig alongside it.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673248522409,"sku":"11054","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-caprone-tuscan-gold.jpg?v=1744804722"},{"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":false}],"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-garrotxa.jpg?v=1744804787"},{"product_id":"andante-cavatina-goat-cheese-5-5oz","title":"Andante Dairy Cavatina Goat Cheese (5.5oz)","description":"\u003cp\u003eCavatina is a small, bloomy-rinded goat's milk cheese from Andante Dairy in Petaluma, California, where Soyoung Scanlan makes a tiny, music-inspired lineup of soft cheeses by hand. The wheels are little, just over five ounces, with a delicate snow-white rind that ripens from the outside in.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and cakey when young, with a clean, lactic core that creams up under the rind as the cheese ages. You get fresh cultured butter and yogurty tang on the front of the tongue, then a soft mushroomy lift from the bloomy rind, and a clean finish that fades into milky sweetness. It is goat-forward but gentle, more about freshness and elegance than barnyard.\u003c\/p\u003e\n\u003cp\u003eThis is one of those small-format cheeses where condition is everything. Eaten at room temperature, just barely runny under the rind, with a chalkier line still holding the middle, it is right in the sweet spot. A real ambassador for what American soft goat cheese can be when somebody is paying close attention.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45730918301865,"sku":"15963","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpjcyipexh.jpg?v=1782167772"},{"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\/tmpjti152xb.jpg?v=1781803290"},{"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":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp7cf2936.jpg?v=1781812733"},{"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":false}],"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 Aged (3oz\/60g)","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":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_e33eee1a-9ec4-4723-9967-e2ec612532be.jpg?v=1786556352"},{"product_id":"mekkerbek-goat-gouda-lbs","title":"Mekkerbek Goat Gouda","description":"\u003cp\u003eMekkerbek is a semi-firm goat's milk Gouda from Belgium, made in the classic Dutch style but with Saanen goat milk in place of cow. The paste is pale ivory, smooth, and a touch flaky, breaking in clean slabs under the knife with a buttery pull that stays creamy on the tongue.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with fresh cream and toasted hazelnut, then rolls into a sweet caramel finish that lingers a solid beat before fading clean. This is the surprise of a good goat Gouda: none of the barnyardy funk you might be bracing for, just the bright lactic snap of goat's milk working underneath the sweetness. As it ages, the paste tightens up and the caramel note deepens toward something closer to browned butter and butterscotch.\u003c\/p\u003e\n\u003cp\u003eA great pick for anyone who loves aged cow's milk Gouda and wants to see what the same recipe does with a different animal. It slices clean for a board, shaves nicely over a salad, and melts smoothly when you want it to.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731145646249,"sku":"16282","price":35.0,"currency_code":"USD","in_stock":false}]},{"product_id":"meredith-dairy-marinated-feta-300g","title":"Meredith Dairy Marinated Feta (300g)","description":"\u003cp\u003eMeredith Dairy's marinated sheep and goat cheese comes from the town of Meredith in Victoria, Australia, where the Cameron family has been milking their flocks for decades. It can't legally be called feta thanks to PDO rules, but the recipe sits right in that fresh, lactic, brine-cured neighborhood.\u003c\/p\u003e\n\u003cp\u003eThe cheese is cubed and submerged in Australian extra virgin olive oil with garlic, whole peppercorns, rosemary, and thyme. The paste is soft, creamy, and spreadable, with a bright yogurty tang from the sheep and goat blend that reads cleaner and milder than a traditional Greek feta. Every cube comes out of the jar glossy with infused oil, so the cheese arrives already dressed, herbs and pepper warmth threading through the lactic finish.\u003c\/p\u003e\n\u003cp\u003eThis is one of those jars that quietly takes over the fridge. Spread it on warm bread, fold it through pasta, spoon it over roasted vegetables, and pour the leftover oil into a salad dressing once the cheese is gone. Nothing goes to waste.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731146956969,"sku":"9317320100053","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/MeridethDairyFeta.jpg?v=1763316069"},{"product_id":"mothais-feuille-dantan-180g","title":"Mothais Feuille Dantan (180g)","description":"\u003cp\u003eMothais sur Feuille is a soft goat's milk cheese from Poitou-Charentes in western France, made by Fromagerie Dantan and aged on a single sweet chestnut leaf. That leaf is the whole story. It slows the moisture loss, prints its veins into the rind, and pushes a woody, leafy character right into the paste.\u003c\/p\u003e\n\u003cp\u003eThe shape gives it a lot of surface area, so it ripens from the outside in. You get that pronounced creamy, unctuous cream line right under the rind, while the core stays a little chalky and crumbly when it's young, then turns spoonable as it goes. Flavor leans goaty and lactic up front, bright and a touch citrusy, before the leaf pulls in hazelnut, herbs, and a little bark on the finish. When it's nice and ripe it runs a little, and that's how I like them.\u003c\/p\u003e\n\u003cp\u003eIt's one of the more sophisticated goats out there, a cheese where the wrapping isn't a gimmick, it's the recipe.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731148791977,"sku":"11664","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Mathais.jpg?v=1767197715"},{"product_id":"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":"rodolphe-lm-pepino-each","title":"Rodolphe Le Meunier Pepino (80g)","description":"\u003cp\u003ePepino is a small pasteurized goat's milk cheese from Rodolphe Le Meunier, the celebrated affineur out of the Loire Valley in France. Le Meunier is one of the most decorated maturation houses in the country, and these little 80g pucks show off what he does best, taking a young chèvre and giving it just enough age to develop a thin, downy bloomy rind without losing the freshness of the milk.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and lactic, a little chalky right at the core when young, slowly softening into something smoother and creamier as it ripens from the outside in. Bright, citrusy goat's milk tang up front, with a gentle mushroomy lift coming off the bloomy rind. The finish is clean and short, leaving a soft cultured-cream sweetness behind. None of the barnyard punch you sometimes get from older goat cheeses, this one stays elegant and delicate the whole way through.\u003c\/p\u003e\n\u003cp\u003eAt 80 grams, it's a single-serving format, the kind of cheese meant to be eaten in one sitting at room temperature with a piece of fruit and a glass of something dry and white. Just because it's mild doesn't mean it's not flavorful.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731169894569,"sku":"13152","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp6b8r44m4.jpg?v=1782167765"},{"product_id":"testune-occelli-fogli-di-castagno-chestnut-leaves","title":"Testune Occelli Fogli di Castagno (Chestnut Leaves)","description":"\u003cp\u003eTestun Occelli Fogli di Castagno is a farmstead cheese from Beppino Occelli in Piemonte, a raw blend of goat and cow's milk drawn from herds grazing the Alpine meadows above Cuneo. Occelli started making butter in 1976 from that same alpine milk, and the cheeses he built out from there are unmistakably his own house style.\u003c\/p\u003e\n\u003cp\u003eThe wheels are aged around a year and a half, then wrapped in dried chestnut leaves for a long finishing period. The paste is firm and crumbly, breaking off in shards rather than slicing clean, with a sweet nutty character running right through the middle and a toasted hazelnut note that shows off the age. On the nose, the leaves lend a woody, slightly musty perfume that pulls you in before the first bite.\u003c\/p\u003e\n\u003cp\u003eWhat sets this one apart is that chestnut-leaf wrap. It keeps the paste moist deep into the aging, and it slowly bleeds a sweet, autumnal aroma into the rind that stays with you long after the cheese is gone. A really special wheel from one of the most respected producers in northern Italy.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731190112425,"sku":"12343","price":68.0,"currency_code":"USD","in_stock":true}]},{"product_id":"tomette-corse-lbs","title":"Tomette Corse","description":"\u003cp\u003eTomme Corse is a rustic sheep and goat's milk cheese from the island of Corsica, pressed into small semi-hard wheels and aged under a natural, dusty rind. The paste is firm and creamy at once, pale straw in color, breaking into dense flakes under the knife with a slight give as it comes to room temperature.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with toasted hazelnut and browned butter, then pulls into a grassy, slightly tangy middle that reflects the maquis, the tangle of rosemary, thyme, and wild herbs that flavor the pastures the animals graze on. The finish is savory and dry, with a mild peppery lift and a mushroomy earthiness pulled from the cellar-aged rind.\u003c\/p\u003e\n\u003cp\u003eThis is old-school Corsican farmhouse cheese, the kind of wheel you'd find sitting on a wooden board in a mountain village, sliced thin over a piece of rustic bread with a glass of local red. What sets it apart is the balance, the sheep-milk richness kept in check by the lactic tang of the goat's milk and the herbal pull of the terroir. A really honest expression of the island.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731196043433,"sku":"16102","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/TometteCorse.jpg?v=1767630322"},{"product_id":"tome-pardou-chevre-montagne","title":"Tome Pardou Chevre Montagne","description":"\u003cp\u003eTome Pardou Chèvre Montagne is a raw goat's milk tomme from Fromagerie Pardou in the Ossau Valley, up in the French Pyrenees. Pressed, natural-rinded, and aged for several months in a former railway tunnel that Pardou converted into a cave. The tunnel does the real work here: steady cool air and high humidity let the wheels breathe slowly, and that slow ripening is where the flavor comes from.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-hard, and smooth. It breaks cleanly under the knife and then softens on the tongue rather than crumbling. First taste is that bright goat's milk tang, clean and citrusy on the front of the palate. Then it opens into toasted hazelnut and a light browned-butter note through the middle, with alpine herbs and a faint mushroomy pull from the natural rind sitting underneath. The finish is sweet and short, more nut than tang.\u003c\/p\u003e\n\u003cp\u003eThis is one of those mountain goat cheeses that people who think they don't like goat cheese end up loving. The tunnel aging tames the sharper edges and pushes the sweeter, nuttier side forward. A good everyday tomme with a lot of terroir in it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731197550761,"sku":"12533","price":52.0,"currency_code":"USD","in_stock":false}]},{"product_id":"tomme-du-chevre-grand-mere-1k-tr-black-truffle","title":"Tomme Du Chevre Grand Mere with Black Truffle","description":"\u003cp\u003eTomme de Chèvre Grand-Mère with Black Truffle is a French pasteurized goat's milk tomme, aged a few months and shot through with black truffle. The name Grand-Mère nods to the old-style farmhouse tomme recipe, a firm goat's milk wheel with a rustic natural rind, and this version takes that base and layers in real truffle through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is close-textured and smooth, breaking in clean slabs under the knife with a soft ivory color speckled with dark truffle veins. On the palate the goat's milk reads gentle and buttery up front, a quiet lactic tang underneath, then the truffle takes over, deeply earthy and mushroomy with a forest-floor pull that carries the finish. There is a whisper of brown butter from the aging that keeps everything grounded.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth reaching for is the balance. A lot of truffle cheeses lean too hard on the truffle or use a paste that cannot hold its own. Here the goat's milk tomme is mellow enough to let the truffle sing, but has enough character of its own to keep the cheese interesting from first bite to finish.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45731197714601,"sku":"13811","price":40.0,"currency_code":"USD","in_stock":true}]},{"product_id":"capriole-obannon-6-oz","title":"Capriole O'Bannon (6oz)","description":"\u003cp\u003eCapriole O'Banon is a hand-ladled fresh goat cheese from Greenville, Indiana, wrapped in chestnut leaves that have been soaked in Kentucky bourbon. It's Judy Schad's American answer to the French Banon, with bourbon standing in for eau-de-vie.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright and tangy, soft and almost spoonable under the leaves, with a chalky lift through the middle that goes creamier as the cheese settles. The chestnut leaves do real work here, pulling a sweet, woodsy, slightly boozy note into the rind that runs right up against the lactic snap of fresh goat's milk. Peel a leaf back and you can smell the bourbon and the damp leaf together before you even taste the cheese.\u003c\/p\u003e\n\u003cp\u003eIt's a small cheese with a big sense of place, a fresh chèvre that picked up a Kentucky accent on its way through Indiana. Unwrap it at the table so people can see what they're getting into.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731279798441,"sku":"705171410008","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images1_72666274-ae98-4bd1-b276-3e2e5fd1db35.jpg?v=1787595272"},{"product_id":"crottin-champcol-aged-3oz","title":"Crottin Fresh (3oz\/60g)","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":10.0,"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":"florette-goat-brie-lbs","title":"Florette Goat Brie","description":"\u003cp\u003eFlorette is a double-cream goat's milk soft-ripened cheese from Fromagerie Guilloteau in Pélussin, in France's Auvergne-Rhône-Alpes. The paste is stark white and spoonable, ripening under a thin bloomy rind that folds over itself at the edges like a freshly crimped pie crust.\u003c\/p\u003e\n\u003cp\u003eGuilloteau makes this one with a proprietary ultrafiltration step that concentrates the goat's milk before renneting, so the finished cheese carries a much richer, fattier mouthfeel than a typical fresh chèvre. What you taste is bright and clean: a lemon-yogurt tang up front, a pillow of fresh cream through the middle, and just a whisper of mushroom off the rind. It reads as goat cheese for people who think they don't like goat cheese — the barnyard edge is dialed all the way down and the dairy notes are dialed all the way up.\u003c\/p\u003e\n\u003cp\u003eA gentle, spreadable cheese that lands right in the sweet spot between a fresh chèvre and a triple-crème. Serve it at proper room temperature and let it soften into itself before you cut in.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731301359785,"sku":"11291","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou13.jpg?v=1767198576"},{"product_id":"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":false}],"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":"onetik-chevre-lbs","title":"Onetik Chevre","description":"\u003cp\u003eA pressed goat's milk tomme from Onetik, a cooperative dairy in the French Basque country working with milk from local herds. Pasteurized, wheel-formed, and aged a couple of months on wooden boards, which is where the rustic grey natural rind and the woodsy, cellar-cool character come from.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, gives just slightly under the knife, and turns creamy against the palate rather than crumbling. Flavor sits on the gentle side of the goat spectrum, more fresh cream and quiet lactic tang than sharp chèvre, with a soft browned-butter note through the middle and a mushroomy pull from the rind on the finish. Just because it's mild doesn't mean it's not flavorful, right?\u003c\/p\u003e\n\u003cp\u003eA nice entry point into pressed goat's milk cheeses for anyone who thinks chèvre only comes in a log. Cut a little something like that, let it sit at room temperature for a bit, and the paste really opens up.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731327344809,"sku":"10391","price":42.0,"currency_code":"USD","in_stock":true}]},{"product_id":"nevat-cremoso-formage-maduran-de-can-pujol","title":"Nevat Cremoso Formage Maduran de Can Pujol","description":"\u003cp\u003eNevat is a soft-ripened goat's milk cheese from Catalonia, made by Josep Cuixart at Can Pujol and named for its snowy white bloomy rind (nevat means snowy in Catalan). It's a small format cheese built to be eaten young, when the paste is still delicate and the rind has just settled into its powdery bloom.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and yielding, with a cream line developing just under the rind and a lightly chalky core that softens toward the edges as the wheel ripens. Made from pasteurized goat's milk, it leads with clean fresh dairy, that bright lactic tang you want from a good goat, then opens into a soft citrus and herbal lift with a quiet mushroomy whisper from the rind. Nothing loud, nothing barnyardy, just really well made.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses where the ripeness is the whole story. Young, it's chalky and lemony. A few weeks on and the cream line takes over and the whole thing turns spoonable near the rind. Either way it's a lovely example of what Catalan goat cheesemakers are doing quietly and well.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731327508649,"sku":"10787","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Nevat_a17e2468-d043-49de-a3a0-577070edbb66.jpg?v=1767197888"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-04-25-142020.png?v=1745867870"},{"product_id":"tomme-trois-laits-lbs","title":"Tomme Trois Laits","description":"\u003cp\u003eTomme Trois Laits is a French artisanal tomme made from a blend of three milks, cow, goat, and sheep, pressed into a semi-firm wheel and aged until a mottled natural rind forms in the cave. The name says it plainly, three milks in one wheel, and each one brings its own thing to the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-firm and supple, breaking cleanly under the knife with a color that leans pale straw. On the palate you get the sweetness and cream from the cow's milk first, then a mineral, slightly tangy pull from the goat, and a savory, rounder finish from the sheep. Underneath all three there's a quiet hazelnut and a mushroomy note picked up from the natural rind as it ages.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of tomme that shows why French cheesemakers bother blending milks in the first place, three flavors that would each be interesting on their own, woven into one wheel that reads balanced rather than busy. Rustic, cream-forward, a little wild around the rind, and easy to keep coming back to.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45987583557801,"sku":"16633","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/TommetroisLaits.jpg?v=1767630454"},{"product_id":"rodolphne-adarre-lbs","title":"Rodolphe Le Meunier Adarre","description":"\u003cp\u003eAdarré is a Basque sheep and goat's milk tomme from the French Pyrenees, aged and finished by Rodolphe Le Meunier, one of the most celebrated affineurs working in France today. The rind looks wild and austere, dusty and a little intimidating, but inside it opens up into an ivory paste that's velvety and semi-hard, giving smoothly under the knife.\u003c\/p\u003e\n\u003cp\u003eThe flavor is the whole reason this cheese landed on our counter. Bright, tangy, acidic goat notes up front from the goat's milk, then a slow pull through the middle of walnut, hazelnut, and a caramel-custard sweetness carried by the sheep. Fresh grassy notes on the finish that keep the whole thing feeling lively rather than heavy, and the finish itself lingers for a good stretch. Perfectly ripe, it hits right in the sweet spot between tangy and rich.\u003c\/p\u003e\n\u003cp\u003eAdarré is a mixed-milk tomme in the Basque tradition, and this is the version that arrives already aged and finished at Rodolphe's caves. Bring it to room temperature for a good half hour before serving — it's when the paste really opens up.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46061501284521,"sku":"16708","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpz3he1n07.jpg?v=1781811156"},{"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":"julianna-capriole-lbs","title":"Julianna Capriole","description":"\u003cp\u003eJulianna is a pasteurized goat's milk cheese from Capriole Farmstead in Greenville, Indiana, where Judy Schad has been making some of the country's most distinctive goat cheeses for decades. It's a semi-soft round rolled in herbes de Provence, rosemary, lavender, fennel, savory, and the rind blooms into the paste as the cheese ages.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth under the herb-rubbed rind, with a bright goat lactic tang right on the front of the tongue and a slow herbal, slightly vegetal pull through the middle. As it ripens, you get a little softening just under the rind while the center stays a touch chalky, the kind of centripetal aging you see on a good natural-rind goat cheese. The herbs read aromatic and savory rather than sharp, more Provence garden than spice rack.\u003c\/p\u003e\n\u003cp\u003eThis is one of the cheeses that put American farmstead goat on the map, and it still holds its own next to anything coming out of the Loire. Right in the sweet spot for a spring or summer board.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46616036802729,"sku":"17434","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmps0u7v8ba.jpg?v=1781808681"},{"product_id":"shabby-shoe-lbs","title":"Blakesville Creamery Shabby Shoe","description":"\u003cp\u003eThis is Shabby Shoe from Blakesville Creamery in Port Washington, Wisconsin, a pasteurized goat's milk cheese made in the style of Chabichou du Poitou from France's Loire Valley. All of the milk comes from the creamery's own Blakesville Dairy Farm, which keeps the flavor honest and consistent from batch to batch.\u003c\/p\u003e\n\u003cp\u003eThe thin, wrinkled rind comes from Geotrichum, and it does what a great bloomy rind should do: ripen the cheese from the outside in. You get a gooey cream line right under the rind and a lighter, chalkier core, so every slice gives you two textures at once. On the palate it leans bright and citrusy, with clean goat's milk lactic on the front and a mineral, wet-stone finish that keeps things elegant instead of funky.\u003c\/p\u003e\n\u003cp\u003eAmerican Cheese Society Gold in 2023, Silver in 2024 and 2025, plus a Bronze at the World Championship Cheese Contest in 2024 tells you these guys nailed the recipe. Right in the sweet spot for anyone who loves a proper French chèvre but wants to taste what Wisconsin is doing with the same tradition.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46765958135977,"sku":"17797","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BlakesvilleCreameryShabbyShoe.png?v=1787944939"},{"product_id":"sunny-ridge-lbs","title":"Blakesville Creamery Sunny Ridge","description":"\u003cp\u003eSunny Ridge is a pressed, washed-rind goat's milk cheese from Blakesville Creamery in Port Washington, Wisconsin. The dairy works exclusively with goat milk from their own herd, and this wheel is pressed and aged over several months for a developed rind and a semi-hard paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple at room temperature, with a fine even break under the knife and a pale ivory color rather than the buttery yellow you get from cow milk. The rind is brushed and washed during aging, building a sticky pink-orange exterior with a quiet washed-rind perfume that stays well shy of stinky. As the cheese warms, you get the clean lactic brightness that goat milk carries straight through to the finish.\u003c\/p\u003e\n\u003cp\u003eFlavors lean toward toasted nuts and a gentle browned-butter sweetness from the long aging, with a vegetal, mushroomy pull from the rind sitting just underneath. The finish is long and clean, with that fresh-cream tang that lets you know this is goat's milk. A really lovely example of what American goat dairies are doing with longer pressed and washed wheels, and a great pick for anyone who already knows they love goat cheese and wants to see what one looks like after a few months in the cave.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46765958201513,"sku":"17798","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp94spg0yl.jpg?v=1782170096"},{"product_id":"monte-enebro-lbs","title":"Monte Enebro","description":"\u003cp\u003eMonte Enebro is a pasteurized goat's milk cheese from Castilla y León in Spain, shaped into a long elongated log and coated in a bluish-grey bloomy rind. What makes it unusual is the mold on the outside. Instead of the white Penicillium candidum you'd expect on a bloomy goat, the rind is inoculated with Penicillium roqueforti, the same mold that runs through Roquefort. That single choice sends the whole cheese in a different direction.\u003c\/p\u003e\n\u003cp\u003eThe paste is a study in contrasts. Right under the rind you get a soft, yielding creamline, and the closer you get to the core the chalkier and denser it becomes, breaking cleanly under the knife with a fresh lactic snap. Flavor follows the same arc: bright citrusy goat's milk yogurt in the middle, then a peppery, mushroomy pull off the rind that carries a long savory finish. Aged only about three to four weeks, but it drinks older than that thanks to how actively the rind works on the paste.\u003c\/p\u003e\n\u003cp\u003eMonte Enebro is one of those cheeses that changes the way people think about goat's milk. It sits somewhere between a fresh chèvre and a young blue without really being either, and it is genuinely hard to find another cheese doing the same thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46849995669673,"sku":"8437006790000","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2024-08-23-at-9-45-42-AM.png?v=1772670483"},{"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\/tmpxy7jkk_4.jpg?v=1784234255"}],"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=3","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}