{"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":"old-amsterdam","title":"Old Amsterdam","description":"\u003cp\u003eOld Amsterdam is a pasteurized cow's milk Gouda from the North Holland tradition, aged well past the point where most Goudas call it done. That extra time in the aging room is what defines it. The paste tightens up into something dense and dry, breaking into clean shards under the knife rather than slicing smoothly, and shot through with the little white tyrosine crystals that tell you the cheese has done its work.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leans deep and sweet. Toasted hazelnut and browned butter run through the middle, with a butterscotch note that comes on strong and holds. There's a savory sharpness on the back palate, but nothing biting, and the finish lingers long after the crunch is gone. Bold, nutty, and unmistakably aged.\u003c\/p\u003e\n\u003cp\u003eAn aged Gouda in a class of its own, right in the sweet spot for people who want the crystals and the caramel without going all the way to a five-year wheel.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673214738601,"sku":"10001274","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_91f3f215-e8fa-4891-86f0-c9e687778443.png_v_17362608402.jpg?v=1755124845"},{"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":false}],"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":"Parmigiano Reggiano is a hard, granular cheese produced in a specific region of Italy, known as the \"King of Cheeses\". It is made from cow's milk and is protected by a Denominazione di Origine Protetta (DOP) (Protected Designation of Origin), meaning it can only be produced under strict rules within the designated area. This area includes the provinces of Parma, Reggio Emilia, and Modena, and parts of Bologna and Mantua. Our Parmigiano Reggiano is sourced from the Bertinelli Farm.","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":false}],"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":"Piave cheese is a hard, Italian cow's milk cheese named after the Piave River in the Veneto region of northern Italy. This cheese offers a taste experience that is both robust and nuanced. The flavor profile is both sweet and savory with notes of tropical fruit, bitter almond, and melted butter making it a great snacking and cooking cheese.","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":false}],"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-24-month-aged-comte_f4033a8d-bc50-40c2-af75-42f67d9c9d41.jpg?v=1744804669"},{"product_id":"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":"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":false}],"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":"Parmigiano Reggiano Vacche Rosse is a distinctive, premium variety of the traditional Italian Parmigiano Reggiano cheese. Made exclusively from the milk of the rare Vacche Rosse (Red Cows) of the Emilia-Romagna region, this cheese stands out due to the unique characteristics of the breed. The Vacche Rosse cows are known for producing milk with a richer fat and protein content, which gives the cheese a more intense and complex flavor profile compared to regular Parmigiano Reggiano.","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":"extra-aged-gruyere-20-months-lbs-1","title":"Extra Aged Gruyere 20 Months","description":"\u003cp\u003eThis is a 20-month extra-aged Gruyère from Switzerland, a raw cow's milk Alpine in the classic mountain style, aged well past the young supermarket versions most people know. It comes to us as an 80-pound wheel and it's a completely different cheese by the time you get out this far.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, breaking into short flinty shards under the knife with a proper crystalline crunch running through it. That's the tyrosine you get in any long-aged Alpine, and it's part of what tells you this one has done its time in the cave. Flavor is a deep toasted hazelnut and brown butter through the middle, savory and almost brothy on the finish, with a whisper of sweet caramel that sticks to the palate for a long time.\u003c\/p\u003e\n\u003cp\u003eWhat 20 months buys you is that shift from mild table cheese to a serious eating cheese. It's still smooth enough to grate or fondue with, but it eats beautifully on its own in shards off the block. Right in the sweet spot for extra-aged Gruyère.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":45673271296169,"sku":"14486","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/ExtraAgedGruyere20Months.jpg?v=1787956301"},{"product_id":"machego-vega-mancha-anejo-lbs-1","title":"Machego Vega Mancha Anejo","description":"\u003cp\u003eManchego Vega Mancha Añejo is a pasteurized sheep's milk cheese from Castilla-La Mancha in Spain, aged over a year to earn the Añejo designation under the Manchego DOP. The paste is firm and dense, a deep straw color that breaks into clean shards under the knife with the occasional crystalline crunch. The rind still carries the traditional esparto-grass basket weave pattern pressed into the wheel during shaping.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with concentrated sheep's milk sweetness and roasted almond, then pulls into a long savory finish with browned butter and a quiet peppery lift on the back end. The extra time in the cave is what you taste, more concentration, a drier bite, and that tyrosine crunch that only comes with age. There's a salty, lanolin depth underneath that's the calling card of a properly aged Manchego.\u003c\/p\u003e\n\u003cp\u003eThis is a benchmark Spanish sheep's milk cheese and the Añejo tier is where it really shows off, a full step up from the younger curados in intensity and texture.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":45673271885993,"sku":"14491","price":50.0,"currency_code":"USD","in_stock":false}]},{"product_id":"brunelli-pecorino-romano","title":"Brunelli Pecorino Romano","description":"Brunelli Pecorino Romano is a specific brand of traditional Italian cheese made from sheep's milk, known for its sharp, salty flavor and firm, crumbly texture. Produced by the Brunelli company in Lazio, Italy, it is aged in ancient tufa caves to develop its unique taste and is a staple in Roman cuisine, especially for grating over pasta.  The Brunelli company is a key producer, known for using traditional methods like hand-salting.","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":"amatrice-pecorino-matru","title":"Amatrice Pecorino Matru","description":"\u003cp\u003eFrom the town of Amatrice, up in the Apennines of Lazio, this is an aged sheep's milk pecorino from the same mountain village that gave the world amatriciana. All sheep's milk, hard paste, natural golden rind that's been left to breathe and dry.\u003c\/p\u003e\n\u003cp\u003eCut into it and you get that flinty, close-grained break, the paste dry enough to shave but still with a little give. The flavor leans nutty and sweet rather than sharp, toasted hazelnut and browned butter through the middle, a soft pastoral note from the mountain grass, and just a whisper of pepper at the back. Not the aggressive salty bite of a Pecorino Romano, more the elegant, slightly sweet side of the aged sheep family.\u003c\/p\u003e\n\u003cp\u003eRight in the sweet spot for grating over a bowl of hot pasta, but good enough to sit on the board on its own with a little honey.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697188331689,"sku":"16298","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp21l6mcn6.jpg?v=1785360667"},{"product_id":"appenzeller-edel-9-months","title":"Appenzeller Edel 9 Months","description":"\u003cp\u003eAppenzeller Edel, the Purple Label, is a raw cow's milk Alpine from the Appenzell region of northeast Switzerland, aged a minimum of nine months. This is the longer-aged sibling of the classic Appenzeller, and the extra time in the cave is what you taste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale gold, and breaks in clean slabs under the knife with a scatter of tyrosine crystals that give a soft crunch through the middle. The rind is hand-washed throughout aging with the Sulz, a proprietary herbal brine of wine, cider, herbs and spices whose exact recipe is famously guarded by only a handful of people. That wash is the whole personality of the cheese, it pushes an aromatic, savory-spicy note through the outer paste that sets it apart from every other Alpine on the counter.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with toasted hazelnut and brown butter, then the herbal brine pulls through the middle with a warm, gentle spice on the back of the palate. The finish is long and savory, more concentrated than the younger black label, with the nutty pull you want from a properly aged Swiss wheel. If you already love a cave-aged Gruyère but want something with a little more attitude coming off the rind, the Edel is right in the sweet spot.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":45730911256745,"sku":"15772","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4304e527-7319-4c38-9db7-45c2869328c1.png_v_1736254329.webp?v=1766081632"},{"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":"corsu-vecchio-lbs","title":"Corsu Vecchio","description":"\u003cp\u003eCorsu Vecchio is an aged sheep's milk cheese from Corsica, the rugged Mediterranean island whose maquis-covered hillsides feed a long tradition of tomme-style sheep cheeses. Made from raw milk and aged out under a rustic natural rind, this is the kind of cheese that shows what happens when a small flock, a hot island, and patient aging get to do their thing.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dry, breaking into flinty shards rather than clean slices, with the concentrated chew you want from a well-matured sheep. Flavor runs toasted almond and browned butter through the middle, with a long salty backbone and a whisper of wild herb lifting off the natural rind. There's a gentle peppery warmth at the finish that sits and waits, sheepy and savory without ever going stinky.\u003c\/p\u003e\n\u003cp\u003eCorsican sheep cheese is a small category with a big personality, and Corsu Vecchio lands squarely in the aged-and-serious camp. One of my favorites to shave over a warm salad or set out with a piece of chestnut honey and a few figs.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731083452585,"sku":"13073","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpgt81eou6.png?v=1784612746"},{"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":false}],"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":"Parmigiano Reggiano Vacca Bianca is a specific type of Parmigiano Reggiano cheese made from the milk of the Vacca Bianca Modenese (Modenese White Cow) breed of cattle. This ancient breed produces milk with a unique composition that results in a cheese with a distinct flavor profile and texture. ","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":"pleasant-ridge-reserve-lbs","title":"Pleasant Ridge Reserve","description":"\u003cp\u003ePleasant Ridge Reserve comes from Uplands Cheese Company in Dodgeville, Wisconsin, and it's the most awarded cheese in American history. Three-time Best of Show at the American Cheese Society, and it earns every one of those wins.\u003c\/p\u003e\n\u003cp\u003eIt's a raw cow's milk alpine, made only during the summer months when the herd is out on rotational pasture. That pasture milk is the whole story here. The recipe is modeled on the great mountain cheeses of France, cooked-curd, pressed, then aged on wooden boards for nine to twelve months while the natural rind builds up tacky and earthy. The paste comes out firm and dense, breaks into clean shards near the rind, smoother through the middle. Flavor is deep and savory, toasted hazelnut and browned butter up front with a roasted-onion umami pull that lingers a long time on the finish. There's a grassy sweetness underneath that tells you exactly what those cows were eating.\u003c\/p\u003e\n\u003cp\u003eThis is American artisan cheese at the very top of the game. If you've never had it, this is the one to start with.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731162685609,"sku":"12977","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpxggvlhry.jpg?v=1781810636"},{"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\/tmpbwg5aw36.jpg?v=1784234462"},{"product_id":"rembrandt-goude-wedges-6-3oz-each","title":"Rembrandt Goude Wedges (6.3oz) - each","description":"\u003cp\u003eRembrandt is a pasteurized cow's milk aged Gouda from North Holland, aged around 48 months and coated in a protective wax rind. It sits in the same neighborhood as the great Dutch aged wheels like Beemster and Old Amsterdam, and it earns its spot.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, straw-gold shading toward amber near the rind, and it breaks in clean flakes under the knife with tyrosine crystals scattered all the way through. On the palate it opens with butterscotch and toasted almond, then pulls into a long salted-caramel finish with a savory umami depth underneath the sweetness. The crystals give it that gentle crunch that aged Gouda lovers chase.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of Gouda that shows what four years of aging can do when the milk and the make are right. Sweet, crystalline, savory, with a finish that lingers well past the last bite.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45731170779305,"sku":"672583331699","price":6.0,"currency_code":"USD","in_stock":false}]},{"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":"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\/tmptz2awuct.jpg?v=1782433738"},{"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":"cheddar-hooks-5-year","title":"Hook's 5 Year Cheddar","description":"\u003cp\u003eThis is Hook's Five-Year Cheddar, made in Mineral Point, Wisconsin by the Hook family, one of the longest-running cheddar makers in the state. All cow's milk, pasteurized, block-aged in wax for a full five years.\u003c\/p\u003e\n\u003cp\u003eAt five years, the paste is dry, dense, and shot through with tiny crunchy pockets of calcium lactate, right in the sweet spot where cheddar starts to eat a little like a grana. Break off a piece and you get that flake, then the sharpness lands: big salt up front, a toasted browned-butter note through the middle, and a peppery bite that builds on the back of the palate. Sharp is the headline, but there's real depth behind it. Nothing one-dimensional about this cheddar.\u003c\/p\u003e\n\u003cp\u003eFive years is a long hold for a Wisconsin cheddar, and not many wheels come out the other side this well-balanced. Right in the sweet spot for anyone who thinks their favorite sharp cheddar could go harder.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45731433185449,"sku":"13387","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_81afed6a-aefd-46d5-ae46-75b922124f20.png_v_1736256066.jpg?v=1755115745"},{"product_id":"cheddar-hooks-20-year","title":"Hook's 20 Year Aged Cheddar","description":"\u003cp\u003eHook's 20 Year Cheddar comes from Hook's Cheese Company in Mineral Point, Wisconsin, and it's one of the rarest cheddars anywhere in the country. Tony and Julie Hook have been holding wheels back for two decades to make this, and only a small allotment gets released each year.\u003c\/p\u003e\n\u003cp\u003eThe paste is dry and dense, a deep amber gold, and it breaks into shards under the knife with tyrosine and calcium lactate crystals crunching through every piece. Twenty years takes the sharp bite you expect from young cheddar and mellows it into something rounder and more savory, brown butter and toasted hazelnut running through the middle, a slow pull of caramel and salted nut on the finish. There's still cheddar tang underneath, but it sits behind the sweetness rather than in front of it.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese to serve on its own, in small slivers, with a glass of vintage port or a proper barleywine alongside. It's a splurge, and it eats like one, right in the sweet spot where age and concentration meet.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45731436691625,"sku":"11977","price":400.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Hook_s20year.jpg?v=1767466517"},{"product_id":"parmigiano-reggiano-72-month","title":"Parmigiano Reggiano 72 Month","description":"\u003cp\u003eThis is a Parmigiano-Reggiano from Emilia-Romagna, raw cow's milk, aged a full 72 months in the consortium caves. Six years is a long stretch past the 24-month minimum, and it shows the moment you break a shard off. Deep amber paste, extremely dry, shot through with crunchy tyrosine crystals that pop against the teeth.\u003c\/p\u003e\n\u003cp\u003eAt this age the fresh-milk sweetness has largely evaporated and what's left is concentrated: dried fig, toasted hazelnut, warm leather, a whisper of tobacco. Extremely savory on the front, with a saline prickle at the back and a finish that holds on for a minute. Naturally lactose-free by the time it hits this age, which is a happy side effect of the long maturation, not the point.\u003c\/p\u003e\n\u003cp\u003eDon't grate this one into a sauce. That's what a 24-month wheel is for. This is a cheese to break into rough shards, set on a plate on its own, and let people work through slowly with a drop of traditional balsamico or a piece of fresh fig. Right in the sweet spot for anyone who already knows what Parmigiano tastes like and wants to see how far it can go.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":45731440230569,"sku":"15776","price":65.0,"currency_code":"USD","in_stock":false}]},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpoliww5aq.jpg?v=1784234230"},{"product_id":"montgomerys-cheddar-cut-lbs","title":"Montgomery's Cheddar","description":"\u003cp\u003eThis is the Montgomery's farmhouse cheddar from Manor Farm in North Cadbury, Somerset. Raw cow's milk, cloth-bound, and aged the old way, it is one of just a handful of traditional farmhouse cheddars left in the West Country and carries the Somerset Cheddar PDO that protects the recipe.\u003c\/p\u003e\n\u003cp\u003eThe wheel is wrapped in lard-rubbed cloth bandages and aged for around twelve months, which is what gives the rind its dry, cellar character and pulls the paste down into a tight, flinty crumb. Under the knife the paste breaks into shards rather than slices, with little flecks of crystal along the older edges. The flavor goes deep brown butter, toasted hazelnut through the middle, with a clean Somerset earthiness from the cloth and a slow mineral pull on the finish that holds on the back of the tongue.\u003c\/p\u003e\n\u003cp\u003eThis is the real version of the cheese most people only know in plastic. Old school, raw, cloth-bound, the way Cheddar was meant to be.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45812972028073,"sku":"16507","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpcr9zn242.png?v=1781803655"},{"product_id":"bra-duro-dop-lbs","title":"Bra Duro DOP","description":"Bra duro is a hard, aged cow's milk cheese from Italy's Piedmont region, named for the town of Bra. Aged for at least 180 days, it has a hard, rugged rind and a strong, nutty, and slightly spicy flavor that develops with age. The cheese is excellent for grating over pasta, serving with fruit mostarda, or enjoying with red wine. Pair with fruit mostarda, hazelnuts, or on a cheese platter. Enjoy with full-bodied red wines like Barbera or Valpolicella.","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929575186601,"sku":"16598","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BraDuro.jpg?v=1763167495"},{"product_id":"moliterno-al-tartufo-lbs","title":"Moliterno Al Tartufo","description":"\u003cp\u003eMoliterno al Tartufo is a hard sheep's milk cheese from Sardinia, injected with a black truffle paste midway through aging so the truffle reads as loud as the cheese itself. You can see it the moment it's cut: dark truffle veins running through an ivory, slightly flaky paste, with the aroma coming off the wheel before the knife is even down.\u003c\/p\u003e\n\u003cp\u003eThe texture is firm and crumbly, the kind of pressed sheep-milk paste that shaves clean and holds together at room temperature. The truffle sits right in the middle of the palate, deeply earthy and mushroomy, with a salted, brothy backbone from the sheep milk that keeps it from tipping into one-note truffle. The finish is long. The truffle stays on the tongue for a good while after the cheese is gone.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth grabbing is the timing of the truffle injection. It goes in after the wheel has already started to age, so the truffle aroma is preserved instead of being cooked out by the full aging cycle. That is why the truffle here reads real and fresh rather than faded, and why a shaving over hot pasta or a warm risotto lets the whole wheel do its job.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45955507650729,"sku":"16628","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_8fc91307-edff-4e1d-b8dd-ae096f25a478_4_.png_v_1730984373.jpg?v=1756232381"},{"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":"roncal-lbs","title":"Roncal","description":"\u003cp\u003eRoncal is a raw sheep's milk PDO from the Roncal Valley in Navarra, Spain, the first Spanish cheese ever to earn DOP status. Made from the milk of Latxa and Rasa sheep grazing the high Pyrenean pastures, it's pressed into wheels and aged for six to ten months on wood.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory white, firm, and pressed, with that flaky break you get from a real aged sheep's milk cheese. Flavor leans deep and savory, toasted hazelnut and browned butter up front, then a long buttery finish with notes of lanolin and butterscotch and a gentle piquant pull on the back of the palate. The high-altitude pasture really shows up in the cheese, a grassy herbal note running underneath everything.\u003c\/p\u003e\n\u003cp\u003eRoncal was the original. Before Manchego had its DOP, this was the protected Spanish sheep cheese, and the recipe has barely changed in centuries. If you're already a Manchego drinker, Roncal is the next step up in intensity and complexity. Right in the sweet spot at this age.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45987844849833,"sku":"10001348","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpwbg1_tnn.jpg?v=1785360686"},{"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 (lbs)","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 2229","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpm00pej79.jpg?v=1784234252"},{"product_id":"zamorano-lbs","title":"Zamorano","description":"\u003cp\u003eZamorano is a raw sheep's milk cheese from the province of Zamora in Castilla y León, protected under its own PDO. Made from the milk of Churra and Castellana sheep, it's the northern cousin to Manchego, cut from a similar cloth but with a bit more attitude from the local breeds and the cooler cellars.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and close-grained, pale ivory shading toward straw, breaking in clean shards under the knife. On the palate it leads with toasted almond and browned butter, opens into that lanolin sweetness that only aged sheep gives you, and finishes long and savory with a gentle peppery lift. The natural rind carries the zigzag pleita pattern pressed into the wheel during forming, an old-school marker of the recipe.\u003c\/p\u003e\n\u003cp\u003eAt six months plus, this one sits right where aged Spanish sheep gets interesting, dense enough to shave over a plate, still moist enough to eat by the chunk. If you already love a good Manchego and want to go one step further into the aged, savory end, this is the wheel.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":46022625624233,"sku":"10001399","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/zamorano_20211102-172604_kfin5wivbtsitvmx.webp?v=1751577702"},{"product_id":"pecorino-stagionato-giuncato-lbs","title":"Pecorino Stagionato Giuncato","description":"\u003cp\u003ePecorino Stagionato Giuncato is an aged sheep's milk cheese from Moliterno, a small hilltown in Basilicata in southern Italy. The name giuncato comes from the giunco reed baskets the wheels are pressed and aged in, and you can see the woven pattern right there on the rind.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dry, with a fine grain that breaks in shards rather than clean slices. Aged sheep's milk gives you that classic pecorino arc: toasted almond and browned butter through the middle, a caramelly sweetness that builds as it warms, and a long salty finish with a gentle peppery lift at the back. Not a shy cheese, but not funky either, more of a slow, savory pull than a sharp bite.\u003c\/p\u003e\n\u003cp\u003eStagionato means aged, and this one wears its age well. Shave it thin over cacio e pepe or a bowl of dressed greens and you get the salt, the nut, and the honeyed caramel all in one pass. Right in the sweet spot for a table cheese that can also carry a plate of pasta.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":46181102846121,"sku":"16828","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpzkkde7iq.png?v=1784568238"},{"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"}],"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=3","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}