{"title":"Hard Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe long-aged end of the cheese world — crystalline, savory, and built to grate, shave, or snack. Explore \u003c\/span\u003e\u003cstrong\u003e5-year Aged Gouda (Pittig)\u003c\/strong\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003eBeemster XO\u003c\/strong\u003e\u003cspan\u003e, French \u003c\/span\u003e\u003cstrong\u003eComté 24-Month\u003c\/strong\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003eMimolette\u003c\/strong\u003e\u003cspan\u003e, Italian \u003c\/span\u003e\u003cstrong\u003eRagusano DOP\u003c\/strong\u003e\u003cspan\u003e and truffle-laced \u003c\/span\u003e\u003cstrong\u003eMoliterno al Tartufo\u003c\/strong\u003e\u003cspan\u003e, alongside \u003c\/span\u003e\u003cstrong\u003eWisconsin 9-Year Cheddar\u003c\/strong\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003e3-Year Old Quebec Cheddar\u003c\/strong\u003e\u003cspan\u003e — each hand-selected by The Cheese Store of Beverly Hills. Shave over pasta, shard onto a board with aged balsamic and honey, or snack straight from the rind. Shop our hard cheese selection for nationwide shipping, or visit us in Beverly Hills since 1967.\u003c\/span\u003e\u003c\/p\u003e","products":[{"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":"5-year-aged-gouda","title":"5 Year Aged Gouda - Pittig","description":"\u003cp\u003eFive-year aged Gouda from the Netherlands, labeled pittig, which is Dutch for sharp, the term reserved for the longest-aged wheels in this style. The exterior is golden and caramelized, a tell that the paste has spent serious time in the aging room concentrating its flavor.\u003c\/p\u003e\n\u003cp\u003eCut into the wheel and the paste is dense, dry, and crystalline, scattered with tiny crunchy tyrosine crystals that pop between the teeth. The flavor is deep and sweet, with pronounced caramel and butterscotch on the palate, toasted hazelnut and browned butter through the middle, and a slow peppery tingle on the back end that earns the pittig name.\u003c\/p\u003e\n\u003cp\u003eShave it thin off the wedge and let those crystals carry the bite.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673215328425,"sku":"10001210","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-extra-aged-5-year-gouda.jpg?v=1744803957"},{"product_id":"parmigiano-reggiano","title":"Bertinelli Parmigiano Reggiano 24 Month","description":"\u003cp\u003eThis is a Parmigiano-Reggiano from the Bertinelli family in Emilia-Romagna, Italy, a DOP raw cow's milk wheel aged a 24-month minimum. The Bertinellis are one of the smaller producers in the consortium, turning out around 8,000 wheels a year, and you can read the dairy's unique stamp and production date right off the rind.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months is right in the sweet spot. The paste still has enough moisture in it that you can grate it into a sauce or a melting application and have it actually behave, but all of the flavor is there: browned butter, toasted hazelnut, a long savory pull. There is a ton of tyrosine crystallization through the wheel, those little white flecks that crunch on the tooth and tell you the cheese has done its time in the cave.\u003c\/p\u003e","brand":"Bertinelli","offers":[{"title":"Default Title","offer_id":45673215852713,"sku":"13485","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_8fc91307-edff-4e1d-b8dd-ae096f25a478_17_.png_v_1730984373.jpg?v=1755053612"},{"product_id":"beemster-x-o","title":"Beemster X.O. Aged Gouda","description":"\u003cp\u003eBeemster X.O. is a cow's milk cheese aged a minimum of 26 months in the polder fields of North Holland, in the village of Beemster reclaimed from the sea in the 1600s. This is a proper aged gouda, the kind that has lost most of its moisture to time and gained everything in concentration.\u003c\/p\u003e\n\u003cp\u003eThe paste runs amber-deep and super flaky. It breaks under the knife into shards rather than slices, with big crystals of tyrosine crunching through every bite, the calcium-lactate sparkle you only get from a wheel that's spent two-plus years in the cave.\u003c\/p\u003e\n\u003cp\u003eFlavor reads caramelly and butterscotch-sweet up front, with a browned-butter pull through the middle and a long sweet finish that lingers on the palate. 26 months is a long time for an aged gouda, and it shows. At this age, Beemster sits at the top tier of extra-old Dutch styles, with the kind of concentrated depth and crystalline crunch that defines the category.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45673215951017,"sku":"10001072","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-beemster-aged-year-gouda-26-month.jpg?v=1744803963"},{"product_id":"appenzeller-black-label-extra-aged","title":"Appenzeller - Black Label (Extra Aged)","description":"\u003cp\u003eExtra Aged Appenzeller, Black Label, comes from the Appenzellerland region of northeast Switzerland, where about 75 dairies have been making this cheese with their own secret brine recipes for at least 700 years. Black Label is the longest-aged tier of the three, sitting above the Silver (Classic) and Gold (Surchoix) labels.\u003c\/p\u003e\n\u003cp\u003eIt's a thermized cow's milk Alpine, semi-hard to hard depending on how it sits with you, with a firm body, a slightly crumbly edge, and tiny \"eyes\" scattered through a straw-colored paste. The character of this cheese is the herbal brine wash that gets brushed on the wheels throughout aging, sometimes carrying a little wine or cider in the recipe. That brine builds the golden rind and pulls a real piquancy into the paste. Aged six months or more, the Black Label leans deeply nutty and aromatic, with a tangy bite up front and a finish that hangs on with hay, herbs, and a whisper of sharpness.\u003c\/p\u003e\n\u003cp\u003eShave it over warm potatoes and it does the same thing in a hot dish, that herbal sharpness coming right through.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45682867601577,"sku":"10001060","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4304e527-7319-4c38-9db7-45c2869328c1.png_v_1736254329.jpg?v=1755183065"},{"product_id":"gruyere","title":"Young Gruyere","description":"\u003cp\u003eYoung Gruyère is a raw cow's milk Alpine cheese from the town of Gruyères in the Fribourg canton of Switzerland, a recipe that has been made in the same valleys since the 12th century. It carries the AOP designation, which pins the milk, the make, and the cave to that one region.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale straw color that still holds plenty of moisture at this stage. You see it in the way the cheese curls under the shaver instead of cracking, the sign of a fresh wheel that hasn't dried out. On the palate it leads with gentle hazelnut and a soft brown-butter sweetness, with a fresh-cream note still hanging on from the youth of the wheel. There's a quiet pasture pull underneath but none of the sharp savory bite a longer-aged Gruyère develops, and no crystal crunch yet.\u003c\/p\u003e\n\u003cp\u003eThis is the friendly end of the Gruyère spectrum, the wheel you reach for when you want the recipe in its sweeter, more approachable form. It melts beautifully, which is why it's been the backbone of fondue and gratin kitchens for centuries, and it eats just as well shaved off the block at room temperature.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673225879721,"sku":"10001215","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-swiss-young-gruyere.jpg?v=1744804100"},{"product_id":"old-quebec-reserve-aged-7-years","title":"Old Quebec Reserve 7 year Cheddar","description":"\u003cp\u003eThis is the Old Quebec Reserve, a Canadian white cheddar aged a minimum of seven years and made from the milk of cows grazing in the Saint Lawrence River Valley. The paste is firm and dense, pale ivory, and breaks into clean crumbly shards under the knife, shot through with the fine crystalline crunch of tyrosine that only comes with this kind of aging.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with a real sharp cheddar bite, peppery and concentrated, and then pulls into toasted hazelnut and brown butter through the middle. Underneath the sharpness there's a savory umami depth and a quiet sweetness on the long finish that keeps the cheese from feeling one-note. Seven years is a long time for a cheddar to hold together this well, and what you taste is the concentration, more salt, more nut, more crunch from the crystals as the paste tightens.\u003c\/p\u003e\n\u003cp\u003eThis is a sharp cheddar in the proper sense, made for people who want their cheddar to actually taste like something.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673226567849,"sku":"10001132","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_ca54653e-ba1e-4557-bee4-b98713894145.png_v_1736256078.jpg?v=1755722251"},{"product_id":"old-quebec-cheddar-aged-3-years","title":"Old Quebec 3 Year Cheddar","description":"\u003cp\u003eOld Quebec is a Canadian cow's milk cheddar from the province of Quebec, aged a minimum of three years. The recipe follows the classic cheddaring process, where the curds are stacked and pressed to drive the pH down, which is where cheddar gets its signature tang and sharpness.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, breaking into clean shards under the knife with a fine crystalline crunch from the three years of aging. On the palate it opens with a bright cheddar tang, then pulls into butterscotch and brown butter through the middle before a long, sweet-savory finish that sticks around. That butterscotch note is the calling card of a cheddar that's been pushed past the two-year mark and held its moisture.\u003c\/p\u003e\n\u003cp\u003eThree-year cheddars are a sweet spot, sharp enough to carry a cheese board on their own, but still moist enough to grate over a baked potato or melt into a sauce. A real cheddar, the old school way, with the crystals and the crunch to prove the age.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673226797225,"sku":"10001130","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_5f27eeeb-d74d-40e0-b465-4d795193e418.png_v_1736256080.jpg?v=1755108872"},{"product_id":"piave-vecchio","title":"Piave Red Label Staggionato (Aged)","description":"\u003cp\u003ePiave is a hard cow's milk cheese from the Veneto Region in northern Italy, named for the Piave River that runs through the region. This is the Rosso (Red Label) Staggionato, aged over twelve months and carrying DOP protection, which means the recipe, milk, and region are all locked in by consortium.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw yellow, dense and hard, with the start of crystal crunch coming through as you chew. Under the knife it breaks in clean flaky shards rather than slicing cleanly. On the palate it opens sweet and fruity, with a tropical-fruit note that's the calling card of Piave, then pulls into bitter almond and melted butter on the long finish. There's a real savory depth underneath the sweetness that keeps it interesting bite after bite.\u003c\/p\u003e\n\u003cp\u003eIt sits in that useful spot between a snacking cheese and a grating cheese. Shave it over pasta, shard it onto a board, or just eat it straight off the knife.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673234432169,"sku":"10439","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-piave-red-label-staggionato.jpg?v=1744804365"},{"product_id":"zamarano","title":"Zamarano Marques del Castillo","description":"\u003cp\u003eZamorano is a raw sheep's milk cheese from Zamora, in Castilla y León in northwestern Spain. It's a DOP cheese made in the same family as Manchego, but with its own personality — denser, a little more savage, the kind of aged sheep that long-time Manchego drinkers eventually graduate toward.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale ivory color that breaks into clean slabs under the knife. On the palate it opens with toasted hazelnut and brown butter, picks up a savory, lanolin-laced depth through the middle, and finishes long with a quiet sweetness underneath. There's a faint pepperiness on the very back of the tongue that builds slowly as you keep eating. The natural rind, traditionally rubbed with olive oil during aging, gives the slices cut closest to it an extra savory pull.\u003c\/p\u003e\n\u003cp\u003eThis is one of those Spanish sheep cheeses that rewards a slow plate. Cut it thick, let it warm up a few minutes, and pay attention to what the finish does.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673235939497,"sku":"12833","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_5714.jpg?v=1744804376"},{"product_id":"comte-30-month","title":"Comté Aged 30 month","description":"\u003cp\u003eThis is a 30-month Comté, the raw cow's milk Alpine from the Jura in eastern France, aged way past the standard wheel. AOP protected, made the old way, and then held in natural stone cellars for two and a half years before it ever leaves the region.\u003c\/p\u003e\n\u003cp\u003eThe paste at this age is dense and dry, breaks into slabs under the knife with a real crunch from the tyrosine crystals that build up over the long maturation. Color goes deep golden, and the rind comes out rough and dusty brown from all that cellar time. Flavor is in a class of its own at 30 months: toasted hazelnut and brown butter run through the bite, wrapped in a fruity, caramelized sweetness, with a long savory pull on the finish that sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eIf you already love Comté at 12 or 18 months, this is the flex version. Drier, more concentrated, more crystals, more of everything the long age gives you. These guys nailed it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673244098729,"sku":"11305","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_bf6f6ff2-28ab-46eb-95a6-1bb437114d20.png_v_1736256431.jpg?v=1756233416"},{"product_id":"comte-24-month","title":"Comté Aged 24 Month","description":"\u003cp\u003eComté from the Jura mountains of eastern France, aged out to 24 months and right in the sweet spot where the fruit of a younger wheel has dried down into something deeper. Raw cow's milk, natural rind, AOP-protected, made the way it's been made in the mountain fruitières for centuries.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale straw color that breaks into clean slabs under the knife with the occasional tiny crunch of crystal. On the palate it opens with brown butter and toasted hazelnut, then pulls into a long caramel and butterscotch finish that lingers well past the swallow. There's a savory depth underneath the sweetness that's the calling card of a properly aged Comté.\u003c\/p\u003e\n\u003cp\u003eAt 24 months this wheel sits right at the point where the cheese still has enough moisture to eat in big shards off a board, but it's developed the full library of aged-alpine flavor. One of the great cheeses of France, and a cheese that rewards a little patience on the cheeseboard, in a fondue, or shaved over a warm tart.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45842972278953,"sku":"13220","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-24-month-aged-comte_f4033a8d-bc50-40c2-af75-42f67d9c9d41.jpg?v=1744804669"},{"product_id":"ewephoria-sheep-holland-10lb-wheel","title":"Ewephoria","description":"\u003cp\u003eEwephoria is a Dutch Gouda-style wheel made from pasteurized sheep's milk and aged twelve months, which is where this cheese gets really interesting. Sheep's milk has more fat and more sugar than cow's milk, so when you treat it like a Gouda and let it sit for a year, you end up with something far sweeter and more concentrated than a standard aged cow Gouda.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale gold, with a scatter of crunchy sugary crystals that pop as you chew. On the palate it opens with butterscotch and caramel, pulls through toasted hazelnut and brown butter in the middle, and finishes long with a quiet salty pull underneath all that sweetness. The mouthfeel stays buttery the whole way through, which is the sheep's milk doing its job.\u003c\/p\u003e\n\u003cp\u003eThis one wins over cow's milk drinkers and sheep's milk drinkers in equal measure, which is rare. It's a dessert cheese as much as it is a board cheese, right in the sweet spot where aged Gouda technique meets the natural richness of sheep.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45834723557545,"sku":"10230","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-ewephoria.jpg?v=1744804755"},{"product_id":"mimolette-12-month","title":"Mimolette 12 Month","description":"\u003cp\u003eThis is the 12-month aged Mimolette from Isigny Sainte-Mère in Normandy, France, a pasteurized cow's milk cheese with a deep orange paste and a famously pitted natural rind. The color is annatto, a natural dye, and the cratered rind comes from cheese mites doing their work during the long aging in the cellar.\u003c\/p\u003e\n\u003cp\u003eAt twelve months the paste has tightened into something dense and flaky, with a slight crystalline crunch when you break a piece off the wedge. On the palate it leads with toasted hazelnut and brown butter, then pulls into a long caramel and butterscotch finish that hangs on well past the swallow. There's a savory pull underneath the sweetness that keeps it from ever reading as one-note, and a clean, dry texture that makes it just as happy on a board as it is shaved over a salad or grated into a gratin.\u003c\/p\u003e\n\u003cp\u003eMimolette was famously Charles de Gaulle's favorite cheese, and Isigny is the benchmark producer for the style. Twelve months sits right in the sweet spot, aged enough to develop real depth and crystal crunch, but still moist enough to slice cleanly.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45833143713961,"sku":"10001262","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-aged-12-months-mimolette.jpg?v=1744804782"},{"product_id":"parmigiano-reggiano-red-cow-vacche-rosse-lbs","title":"Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month","description":"\u003cp\u003eParmigiano Reggiano Vacche Rosse comes out of Emilia-Romagna in Italy, made exclusively from the milk of the rare Red Cows that the region was once known for. It's a DOP cheese, aged a minimum of 24 months, and it sits in a tier of its own within the Parmigiano family.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw-gold, firm and granular, flaking off in shards under the knife with little crunches of tyrosine crystal running through it. On the palate it opens with toasted hazelnut and brown butter, pulls into a sweet hay-and-fruit middle, and finishes long and savory. The Red Cow milk carries more fat and protein than the modern Friesian standard, and you can taste that concentration through the whole wheel, denser, more aromatic, with a fruitier sweetness underneath the classic Reggiano savor.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months in our opinion is right in the sweet spot for a Vacche Rosse, enough moisture left in the paste that you can still grate it over pasta or risotto, but plenty of age to eat it in shards on its own with a drop of aged balsamic. A true Parmigiano lover's Parmigiano.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45673256681641,"sku":"10001280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1744804782"},{"product_id":"swiss-gruyere-cave-aged","title":"Swiss AOP Gruyere Cave Aged","description":"\u003cp\u003eCave-aged Gruyère AOP from Switzerland, aged in natural caves where the cool, humid air slowly draws out a deeper version of what makes Gruyère great in the first place.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale straw in color, and breaks into clean slabs under the knife with small crystalline pockets scattered through. On the palate it leads with toasted hazelnut and brown butter and finishes long with a quiet sweetness underneath. The extra time in the cave is what you taste, more concentration, more savory pull, a little more crunch from the crystals as the paste tightens.\u003c\/p\u003e\n\u003cp\u003eThis is the version of Gruyère for someone who already knows the style and wants the aged-up tier, where the nuttiness deepens and the finish stretches out well past the swallow.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45833136177321,"sku":"10001216","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-swiss-gruyere-cave-aged.jpg?v=1744804787"},{"product_id":"brunelli-pecorino-romano","title":"Brunelli Pecorino Romano","description":"\u003cp\u003ePecorino Romano from Brunelli is a hard sheep's milk cheese from Lazio, made the way Romans have been making it for centuries. DOP rules govern the recipe and type of milk used. Brunelli uses old-school hand-salting on every wheel before sending them into tufa caves to age.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, breaking into sharp granular shards under the knife. It's aggressively salty up front, with that pronounced sheep's milk character that's been concentrated by months in the cave. A peppery bite builds on the back palate, classic Romano sharpness, and the finish holds for a long time with a savory, slightly mineral pull.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese built for pasta. Grate it over cacio e pepe, fold it into carbonara, or shave it onto a salad of bitter greens. It is also worth a slice on the board with a drizzle of acacia honey and a Chianti, where the salt and the sweetness meet in the middle.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697185382569,"sku":"16296","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BrunelloPecorinoRomano.jpg?v=1763168212"},{"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":"milton-prairie-breeze-cheddar-lbs","title":"Milton Prairie Breeze Cheddar","description":"\u003cp\u003ePrairie Breeze is an aged white cheddar from Milton Creamery in Milton, Iowa, made with cow's milk from local Amish and Mennonite farms. It sits in a category of its own, a cheddar-style cheese that leans sweeter and more crystalline than the British clothbound tradition it draws from.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale ivory, and breaks into flaky shards under the knife with the unmistakable crunch of calcium lactate crystals scattered through it. On the palate it opens with a bright fruity note, almost like fresh pineapple, then pulls into toasted hazelnut and brown butter through the middle and finishes long with a sweet-and-tangy aged-cheddar bite. The texture reads crumbly on the first bite and then turns creamy as it warms on the tongue, which is the trick that makes this cheese so easy to come back to.\u003c\/p\u003e\n\u003cp\u003eIt's an American original, aged around nine months and sold in wax. For anyone who thinks they know what cheddar tastes like, this one rewrites the rules a little, sweeter, fruitier, crunchier, and with real depth underneath.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731145416873,"sku":"15794","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PrairieBreezeCheddar.jpg?v=1763328746"},{"product_id":"og-kristal-lbs","title":"OG Kristal","description":"\u003cp\u003eOG Kristal comes from Kaasboerderij 'T Groendal in West Flanders, Belgium, an 18-month aged cow's milk Gouda that the name itself winks at: OG for Old Groendal, the farm where it's made.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and firm, the kind of cheese you break rather than cut, and when it splits you see exactly what you came for: heavy tyrosine crystallization running all the way through, the same crunchy little flecks you'd find in a properly aged Parmigiano. Flavor leans sweet and complex, butterscotch and fudge up front, a boozy cherry note underneath, and a long savory pull on the finish that keeps the sweetness from going one-note.\u003c\/p\u003e\n\u003cp\u003eThis is a standby at the cheese store for a reason. Aged Gouda lovers know the territory, and this one sits right in the sweet spot where the crystals, the caramel, and the savory backbone all show up together.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731150921897,"sku":"14843","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/untitled-17.jpg?v=1763338540"},{"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":"parmigiano-reggiano-vaca-bianca-white-cow","title":"Santa Rio Bio Parmigiano Reggiano Vaca Bianca (White Cow) 36 Month","description":"\u003cp\u003eThis is Parmigiano Reggiano from Santa Rita Bio in Emilia-Romagna, made from the milk of the Vacca Bianca Modenese, an ancient white cow breed that nearly disappeared and now produces only a small fraction of the milk going into Parmigiano. The recipe is the same as any DOP Reggiano, raw milk, copper vats, natural whey starter, but the milk itself is the story.\u003c\/p\u003e\n\u003cp\u003eThis wheel is aged 36 months, well past the 24-month minimum. The paste is dry and dense, pale straw colored, and flakes into clean shards under the knife with that signature crunch from tyrosine crystals scattered all the way through. On the palate it opens with toasted hazelnut and brown butter, then pulls into a long savory finish with a quiet pineapple-broth sweetness underneath. The white cow's milk reads as a deeper, rounder umami than a standard wheel of the same age.\u003c\/p\u003e\n\u003cp\u003eThree years on a Vacca Bianca wheel is a real treat. The flavor is concentrated, the texture is right where you want it, and it is a piece of Emilian history in every bite.\u003c\/p\u003e","brand":"Santa Rita Bio","offers":[{"title":"Default Title","offer_id":45731156197545,"sku":"10788","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon.png_v_1730984351.jpg?v=1755054700"},{"product_id":"ragusano-dop-latte-crudo","title":"Ragusano DOP Latte Crudo","description":"\u003cp\u003eRagusano DOP is a raw cow's milk pasta filata from Sicily, made from the milk of the local Modicana breed and protected under Italian DOP rules. The curd is heated and stretched, shaped into large rectangular blocks, then tied with ropes and hung to age, a method that has been used on the island for centuries and gives the cheese its unmistakable shape.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale straw in color, breaking into clean slabs under the knife with the tight, slightly fibrous grain of a stretched-curd cheese. On the palate it opens with toasted hazelnut and brown butter, builds a savory umami pull through the middle, and finishes with a real piccante bite that sharpens with age. There is a quiet pastoral note underneath from the Modicana milk that you do not get from more industrial provolones.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese that earns its place on the grater and on the board in equal measure. Grated over pasta or roasted vegetables it brings a sharper, more savory edge than provolone, and cubed alongside cured meats and olives it carries a board on its own.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731168387241,"sku":"11992","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tagliere-formaggi-ragusano-dop-jpg.webp?v=1745867436"},{"product_id":"comte-36m-lbs","title":"Comté Aged 36 Months","description":"\u003cp\u003eThis is a 36-month aged Comté from France, brought in from the affineur Rodolphe Le Meunier, one of the most respected names in French cheese. Comté is the raw cow's milk alpine wheel from the Jura mountains in Franche-Comté, AOP protected, and at three years it's a different animal from the younger wheels most people know.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and golden, shot through with big tyrosine crystals that crunch under the knife. It breaks into shards rather than slicing clean, which is what you want. Flavor is super nutty, toasted hazelnut and brown butter up front, with a deep caramel sweetness that builds on the back of the palate and lingers for a long time.\u003c\/p\u003e\n\u003cp\u003eOpening a fresh wheel of this is something special, it's so fresh and so moist right out of the cave. This is one of those cheeses worth the splurge, right in the sweet spot where age and moisture meet.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731285598377,"sku":"16078","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/26E1F15B-5647-4D07-95F9-E5EC5B924EA6.jpg?v=1745864049"},{"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":"cheddar-cabot-clothbound-black-label-lbs","title":"Cabot Clothbound Black Label Cheddar","description":"\u003cp\u003eReal cheddar from Cabot, finished and aged at Jasper Hill Farm in Greensboro Bend, Vermont. This is the old-school way: a pasteurized cow's milk wheel wrapped in cloth bandages, rubbed with lard, and tucked into Jasper Hill's cellars for ten to fourteen months before it's ready to go.\u003c\/p\u003e\n\u003cp\u003eBlack Label is a rare, limited-release distinction, reserved for the exemplary wheels that show the most flavor development and complexity. Where the standard Cabot Clothbound is deeply savory and slightly tangy, with a nutty aroma and a sweet, caramel-like finish, the Black Label is the best-of-the-best batches, selected through sensory analysis. The paste is dense with a softly crystalline texture, breaking into clean shards under the knife, and the flavor runs richer and more concentrated: brown butter and macadamia up front, toasted baguette through the middle, and a long savory umami depth on the finish.\u003c\/p\u003e\n\u003cp\u003eThis is the cheddar that proves what clothbound aging is actually for. It's a flex of a cheddar, real, patient, fully built, the version that reminds you why people kept doing it this way in the first place.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731441770665,"sku":"14822","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images1.jpg?v=1745871581"},{"product_id":"parmigiano-reggiano-vacche-rosse-red-cow-weight-test","title":"Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month","description":"\u003cp\u003eParmigiano Reggiano Vacche Rosse comes from the Emilia-Romagna region of Italy, made exclusively from the milk of the rare Red Cows the cheese is named for. It's a DOP Parmigiano, raw cow's milk, aged a minimum of 24 months, and it sits in a different tier than the standard wheels you usually see.\u003c\/p\u003e\n\u003cp\u003eThe Vacche Rosse breed gives milk that's richer in fat and protein, and you taste that in the paste. Golden-yellow, dense and granular, it breaks into flaky shards under the knife with a real crunch of tyrosine crystals running through it. On the palate it opens with toasted hazelnut and brown butter, pulls into a deep savory middle with hay and dried fruit in the background, and finishes long and slightly sweet the way a properly aged Parmigiano should.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want Parmigiano to be the centerpiece, not just the grater cheese. Shave it onto a board with a drizzle of aged balsamic, or break it into chunks alongside a glass of Lambrusco.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45925496586409,"sku":"10001280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1744804782"},{"product_id":"bra-duro-dop-lbs","title":"Bra Duro DOP","description":"\u003cp\u003eBra Duro DOP comes from Piedmont in northern Italy, named for the town of Bra where this hard cow's milk cheese has been made for centuries. It carries the DOP protection that ties the recipe to its Piedmontese roots.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and granular, breaking off in dry, flaky shards under the knife. Aged a minimum of six months, often longer, it picks up a deep toasted-hazelnut character with brown-butter sweetness through the middle and a slow peppery build on the back of the palate. Long savory finish that holds on the tongue for a good half-minute.\u003c\/p\u003e\n\u003cp\u003eThis is the harder, more aged sibling to Bra Tenero, and the version Piedmontese cooks reach for when they want a grating cheese with real character. Right in the sweet spot between a young pecorino and a fully aged grana.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929575186601,"sku":"16598","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BraDuro.jpg?v=1763167495"},{"product_id":"pecorino-il-fiorino-ris-del-fondatore-45","title":"Pecorino Il Fiorino (Riserva del Fondatore)","description":"\u003cp\u003eFrom the Maremma hills of southern Tuscany, Caseificio Il Fiorino's Riserva del Fondatore is a 100% sheep's milk cheese named for the dairy's founder, Duilio Fiorini. It's the house's flagship aged pecorino, and the wheels are finished in a natural cave after time in the cells, the kind of affinage that pulls moisture out of the paste and concentrates everything that's left.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and crumbly, flaking into clean shards under the knife with a fine grain that coats the palate. On the nose there's dried fig and toasted nut, and on the tongue it opens savory and concentrated before pulling into a long sweet finish with notes of dried fruit and a quiet honey pull underneath. There's real depth here from the cave time, more sustained than sharp, with the natural rind framing the paste in a dusty, rustic way.\u003c\/p\u003e\n\u003cp\u003eThis is the version of Tuscan pecorino that earns the trophy case. Highly awarded for a reason, and worth the splurge when you want a sheep's milk cheese with serious aging behind it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45987591422121,"sku":"10001291","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Fiorino_7789af8d-d980-428a-bf51-1ada0273f216.jpg?v=1763221118"},{"product_id":"pecorino-fiore-sardo","title":"Pecorino Fiore Sardo","description":"\u003cp\u003ePecorino Fiore Sardo is a PDO-protected raw sheep's milk cheese from Sardinia, the kind of ancient recipe that's been made on the island for centuries and still reads like nothing else in the Pecorino family. The wheels are lightly smoked over Mediterranean wood during early aging, rubbed with olive oil and sheep-fat brine, and left to firm up into a dark-rinded, dense paste that breaks in clean flakes under the knife.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with toasted hazelnut and browned butter, then pulls into smoke, salt, and a wild herbal note that tracks back to the maquis the sheep graze on. There's a controlled peppery bite on the back end that builds with age, and the finish holds for a long time with a quiet sweetness underneath the savory pull. Younger Dolce wheels lean gentler and a little milky; the Maturo wheels push deeper into piccante and smoke.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want something with real Sardinian heritage on the board, or when a recipe calls for Pecorino and you want to send it somewhere more interesting than the Romano shelf. Right in the sweet spot where smoke, salt, and sheep's milk meet.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45991104708777,"sku":"10001289","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FiorSardo.jpg?v=1767464402"},{"product_id":"idiazabal-smoked-lbs","title":"Idiazabal","description":"\u003cp\u003eIdiazabal is a hard raw sheep's milk cheese from the Basque Country and Navarre in northern Spain, named for the village of Idiazabal and protected as PDO. Traditionally made from the milk of Latxa and Carranzana sheep, this is one of the great old-world sheep cheeses of the Pyrenees and the kind of cheese that anchors a Spanish board.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale yellow, firm and compact, breaking into clean dense pieces under the knife. On the palate it leads with toasted hazelnut and brown butter, then a layer of beechwood smoke pulls through the middle, with a quiet sweetness and a soft tang underneath from the raw sheep's milk. The natural rind is smooth and yellowish-brown, carrying the smoke closest to the surface where it's most concentrated.\u003c\/p\u003e\n\u003cp\u003eThe smoking is what makes this cheese its own thing. Where many aged sheep's milk cheeses lean nutty and salty, Idiazabal adds a clean woodsy character that lingers well past the swallow. Right in the sweet spot for anyone who already loves Manchego and wants to go further into the Basque side of the Pyrenees.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46019389685929,"sku":"10001226","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/267.jpg?v=1751483303"},{"product_id":"wisconsin-yellow-cheddar-9yr-old","title":"Wisconsin Yellow Cheddar Aged 9 Years","description":"\u003cp\u003eWisconsin Yellow Cheddar aged nine years, colored the traditional way with annatto for that deep golden hue. Wisconsin is one of the oldest cheddar-making places in the country, and a wheel that's been held this long is a real rarity.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dry, breaking into clean shards under the knife with a crunch of tyrosine crystals running through. On the palate it opens sharp and concentrated, then pulls into brown butter and toasted nut through the middle, with a butterscotch sweetness underneath the salt. There's a peppery tingle on the back of the palate that builds the longer you chew, and the finish sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eNine-year cheddars are not common, most wheels don't make it past five before drying out or losing balance. This one is right in the sweet spot where the age has concentrated the flavor without crossing into harsh or chalky. Slice a thin shard and let it sit on the tongue for a second before chewing, the paste softens and the butterscotch comes through.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":46181125521577,"sku":"16829","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou3.jpg?v=1767198470"},{"product_id":"rabel-rosemary-sheeps-milk-lbs","title":"Rabel Rosemary Sheep's Milk Manchego","description":"\u003cp\u003eRabel is a rosemary-coated sheep's milk cheese from La Mancha, Spain, made in the style of a traditional Manchego. The paste is firm and dry from at least six months of aging, the kind of wheel that flakes into shards under the knife rather than slicing clean.\u003c\/p\u003e\n\u003cp\u003eOn the palate it reads exactly like a properly aged Manchego, toasted and savory with that quiet lanolin sweetness sheep's milk gives you when it's had real time in the cave. The rosemary coating is the move that sets this one apart, a piney, aromatic kick on the finish that lifts the whole thing and makes it feel right for late summer and early autumn eating.\u003c\/p\u003e\n\u003cp\u003eThis is a fun wheel, especially for anyone who already loves Manchego and wants to see what a herbal coating does to the formula. The rosemary scent is on the rind itself, so every shard pulls a little of that aroma through, and the cheese underneath holds its own as a serious aged sheep.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":46447821095081,"sku":"17146","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RabelRosemary.jpg?v=1767469104"},{"product_id":"cheddar-hooks-12-year","title":"Hook's 15 Year Aged Cheddar","description":"\u003cp\u003eHook's 15 Year Aged Cheddar comes out of Mineral Point, Wisconsin, where Tony and Julie Hook have been making cheese since 1976 and aging the long-program cheddars that put them on the map. This is a pasteurized cow's milk cheddar held back for fifteen years, which is about as far as anyone in the country takes the recipe.\u003c\/p\u003e\n\u003cp\u003eAfter that much time the paste has gone dense and hard, breaking in sharp flakes under the knife with a real crunch from tyrosine and calcium lactate crystals running all the way through. The flavor leads with a big sharp tang, then pulls into toasted nut, brown butter, and a savory, almost roasted depth. The finish is long and salty with that slow crystalline crunch fading out well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of the most popular cheddars in the shop for a reason. Fifteen years is a serious commitment from a cheesemaker, and you taste every one of them.\u003c\/p\u003e","brand":"Hook's Cheese Company, Inc.","offers":[{"title":"Default","offer_id":46497908818089,"sku":"10001139","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-hooks-12-year-aged-cheddar_083caedd-c194-4f8c-bd34-9b68516d224a.jpg?v=1761069216"},{"product_id":"beemster-classic-aged-gouda-18-months-lbs","title":"Beemster Classic Aged Gouda 18 Months","description":"\u003cp\u003eThis is the Beemster Classic, an 18-month aged Gouda from North Holland. Made from cow's milk pulled from herds grazing on the reclaimed polder land of the Beemster region, where the mineral-rich soil gives the milk a distinctive sweetness that carries all the way through the aging.\u003c\/p\u003e\n\u003cp\u003eAt 18 months, the paste is firm and dense, breaking into small flakes under the knife rather than slicing cleanly. The flavor leads with toasted almond and a real caramel sweetness, then opens into butterscotch and a warm, brown-butter pull on the finish. You'll find small tyrosine crystals scattered through the paste, a hallmark of proper aged Gouda and a sign the cheese has had real cave time to develop.\u003c\/p\u003e\n\u003cp\u003eThis sits in the sweet spot for aged Gouda. Younger Beemsters are creamier and milder, the 26-month and older versions get drier and sharper, but 18 is where the caramel and the bite balance out just right.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46564958470313,"sku":"10001071","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-beemster-classic-aged-gouda-18-month_4ae93b9d-0a43-4675-9f21-a7e81fc8b7c5.jpg?v=1762822180"},{"product_id":"beaufort-lbs","title":"Beaufort","description":"\u003cp\u003eBeaufort is a raw cow's milk Alpine cheese from Savoie in the French Alps, made under AOP rules from the milk of Tarine and Abondance herds grazing high mountain pastures. The cheese they call the prince of Gruyère.\u003c\/p\u003e\n\u003cp\u003eThis is a cooked-curd, pressed wheel with a natural rind, aged in cool cellars where it builds a dense, supple paste that breaks into clean shards under the knife. The flavor is deeply nutty, with toasted hazelnut and brown butter through the middle, a baked-pastry sweetness underneath, and a long finish that lingers well past the bite. A faint green-pasture note from the alpine grazing sits behind it all, clean and never barnyardy.\u003c\/p\u003e\n\u003cp\u003eFor anyone who already loves a Comté or a Gruyère, Beaufort is the next step up the Alpine ladder. Bigger, sweeter, more decadent on the palate, and built to anchor a board or melt into the most serious fondue you'll make all winter.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46583455482025,"sku":"10001068","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/popup_Beaufort.jpg?v=1763148855"},{"product_id":"cheddar-hooks-15-year","title":"Hook's 15 Year Aged Cheddar","description":"\u003cp\u003eHook's 15 Year Aged Cheddar comes out of Mineral Point, Wisconsin, where Hook's Cheese Company has been quietly making some of the most serious aged cheddars in the country. Fifteen years of cellar aging is rarefied territory, and very few cheesemakers in the world are even attempting it.\u003c\/p\u003e\n\u003cp\u003eThe paste is intensely flaky. After that long in the cellar the cheese has lost a serious amount of moisture to the angel's share, so it doesn't slice cleanly, it breaks into sharp little shards under the knife, shot through with tyrosine crystals. On the palate it leads with a really bright acidity, the calling card of a properly aged Hook's, then pulls into toasted hazelnut and browned butter through the middle, and finishes with a long, sharp savory bite that holds on the palate well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses where the years are doing real work. The concentration, the crystal crunch, the acidic snap, none of it exists in a younger cheddar. If you're chasing the most intense expression of American cheddar, this is right in the sweet spot.\u003c\/p\u003e","brand":"Hook's Cheese Company, Inc.","offers":[{"title":"Default Title","offer_id":46786189623465,"sku":"10001139","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/rs-w-1280_41d3b7ca-e80b-416a-8749-f1b32e6b11b7.webp?v=1770329706"},{"product_id":"aged-pecorino-pepato-lbs","title":"Aged Pecorino Pepato","description":"\u003cp\u003ePecorino Pepato is a Sicilian-born sheep's milk cheese, today made in Sardegna, that gets its name from the whole black peppercorns dotted right through the paste. The cheese itself is the same recipe family as the classic aged pecorinos of southern Italy, but the pepper is worked into the curds during cheesemaking so every slice gives you a different distribution of peppercorns, some bites pure salty sheep's milk, the next a real piquant hit.\u003c\/p\u003e\n\u003cp\u003eAged for about 6 months, the paste comes out hard and a little flaky, with that dense, slightly oily texture you get from a well-aged sheep's milk cheese. The flavor leans salty and tangy on the front, with a toasted brown butter note running underneath from the aged sheep's milk, and then the peppercorns kick in with a slow building warmth that hangs on the finish. It's loud, in the best way.\u003c\/p\u003e\n\u003cp\u003eThis is a table cheese with real presence. Shave it over fresh pasta with good olive oil, grate it into polenta or risotto, or just put it on a board with honey and figs. The peppercorn bite makes it one of the more conversation-starting cheeses in the case.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46826188079273,"sku":"10001295","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LocatelliPepato_2000x-png.webp?v=1771539102"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-extra-aged-5-year-gouda.jpg?v=1777057059","url":"https:\/\/cheesestore.com\/collections\/hard-cheese.oembed?page=2","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}