{"title":"Semi-Hard Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom alpine classics like \u003c\/span\u003e\u003cstrong\u003eSwiss Gruyère\u003c\/strong\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003eFrench Comté\u003c\/strong\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cstrong\u003eSpanish Manchego\u003c\/strong\u003e\u003cspan\u003e, 7-year aged Canadian cheddar, and \u003c\/span\u003e\u003cstrong\u003eItalian Auricchio Provolone\u003c\/strong\u003e\u003cspan\u003e — our semi-hard selection spans the world's great dairy regions, each wheel hand-selected by The Cheese Store of Beverly Hills. Firm enough to slice for a board, supple enough to melt for a fondue or gratinée, these are the cheeses that anchor a pairing plate. Shop 60+ semi-hard cheeses for nationwide shipping, or visit us in Beverly Hills since 1967.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"etorki-1","title":"Etorki","description":"\u003cp\u003eEtorki is a pasteurized sheep's milk cheese from the French Basque Country, made from the milk of local Manech ewes whose flocks roam the foothills of the Pyrenees. The name means \"origin\" in Basque, and the cheese is a faithful nod to the region's centuries-old shepherding tradition.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-firm, and remarkably smooth, almost velvety under the knife, slicing into clean supple sheets without any of the chalkiness you sometimes get from younger sheep cheeses. The flavor leads with the natural sweetness of Manech sheep's milk and builds into a warm hazelnut note through the middle, finishing with a soft caramel pull that lingers gently. There's no sharpness, no barnyard, no piquant bite, just clean, rich, nutty sheep's milk doing its thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for someone who loves Basque and Pyrenean sheep cheeses but wants something a little more approachable than a long-aged Ossau-Iraty or a salt-driven Idiazabal. It's the kind of wheel that disappears quietly off a plate, with that signature Manech sweetness that makes Basque cheese such a calling card.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45873161044137,"sku":"10001180","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-etorki.jpg?v=1744803932"},{"product_id":"manchego-6-month","title":"El Trigal Manchego Aged 8 Months","description":"\u003cp\u003eEl Trigal Manchego is made by the Corcuera family in La Mancha, Spain, from raw sheep's milk and aged at least eight months in their cellars. It is a DOP cheese, which means the milk has to come from Manchega sheep grazing the high plains of La Mancha and the recipe has to follow the rules that have been written down for generations.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a slight oily sheen from the sheep's milk fat. On the palate it leads with butter and toasted almond, then pulls into a savory, nutty middle with a quiet lanolin note underneath. The finish is clean and mid-length, with a gentle tang that reminds you this is sheep's milk and not cow. Eight months is a nice middle window, enough age to build real flavor and concentration without the sharp bite of the longer-aged wheels.\u003c\/p\u003e\n\u003cp\u003eThe distinctive crosshatch pattern on the rind comes from the woven esparto grass molds the cheese was traditionally pressed in, a detail that hasn't changed in centuries. This is a proper, honest Manchego, the version you reach for when you want the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673213984937,"sku":"10001252","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AgedManchego.jpg?v=1763394876"},{"product_id":"manchego-8-month","title":"Manchego Aged 6 Months","description":"\u003cp\u003eThis is a six-month Manchego from Quesos Artesanos in La Mancha, Spain, made from the milk of Manchego sheep and protected under the DOP. The Corcuera family behind it were instrumental in establishing the Denominación de Origen for Manchego, so this is about as honest a version of the recipe as you can find.\u003c\/p\u003e\n\u003cp\u003eAt six months the paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a fine grain running through it. On the palate it leads with butter and toasted almond, then opens into the fruity, slightly grassy pull that only Manchego sheep's milk gives you. There's a quiet lanolin note underneath, more pasture than barnyard, and the finish stays sweet and clean.\u003c\/p\u003e\n\u003cp\u003eThis is the sweet spot for Manchego if you want flavor without the bite of the longer-aged wheels. Still moist enough to slice generously, still mellow enough to put in front of anyone, and unmistakably the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673214083241,"sku":"10001253","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Manchego_48ee5d88-8d45-45da-826c-aab082593eaf.jpg?v=1763344589"},{"product_id":"appenzeller-silver-label-classic","title":"Appenzeller - Silver Label (Classic)","description":"\u003cp\u003eAppenzeller comes out of the Appenzellerland in northeastern Switzerland, where dairies have been making cheese under this name for at least 700 years. The Silver Label is the youngest of the three official tiers, aged three to four months and the most approachable of the family.\u003c\/p\u003e\n\u003cp\u003eThe paste is a clean straw color, semi-hard but supple, dotted with tiny \"eyes\" and slicing cleanly off the wheel. Each dairy guards its own herbal brine recipe, often built around wine or cider and a private blend of local herbs, brushed onto the wheels during curing to build the golden rind. That wash drives the flavor: a nutty, lightly fruity Alpine base with a brine-washed savory lift and a gentle peppery tickle on the back of the palate. The Surchoix (gold) and Extra (black) labels push that spice further with longer aging; the Silver keeps it polite.\u003c\/p\u003e\n\u003cp\u003eIt's a melting cheese as much as a board cheese, classic for fondue and gratins, and the Silver Label took a spot among the top 20 cheeses at the 2024 World Championship Cheese Contest.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45682869960873,"sku":"10001061","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4304e527-7319-4c38-9db7-45c2869328c1.png_v_17362543292.jpg?v=1755182846"},{"product_id":"emmentaler","title":"Emmenthaler","description":"\u003cp\u003eEmmentaler comes from the Emmental valley in Switzerland, the original 'Swiss cheese' and the one every other holey cheese is trying to be. Made from raw cow's milk and aged on its natural rind, this is the real Alpine recipe, not the deli-counter imitation.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale yellow, semi-hard, and dotted with those big round 'eyes' that come from propionic fermentation during aging. It cuts cleanly, with a buttery give that turns smooth on the tongue. The flavor leads with hazelnut and toasted almond, sits on a soft brown-butter sweetness, and finishes with a quiet pull of meadow grass and fresh cream. Mild, yes, but mild the way good Alpine cheese is mild, with layers underneath if you slow down for them.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want something everyone at the table will eat and the cheese person will still respect. Melts beautifully, slices clean for a sandwich, and shines on a board with a little honey and a glass of Riesling.\u003c\/p\u003e","brand":"Peacock","offers":[{"title":"Default Title","offer_id":45673225781417,"sku":"10001175","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-emmenthaler.jpg?v=1744804099"},{"product_id":"leyden-1","title":"Leyden","description":"\u003cp\u003eLeyden, or Leidse kaas, is a firm Dutch cow's milk cheese from the city of Leiden in South Holland, traditionally made with whole cumin seeds worked right into the paste. It's a lower-fat recipe than its Gouda cousins, which is part of why the flavor reads sharper and tangier, with the cumin lifting the whole thing into aromatic territory.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and pressed, pale yellow, and breaks in clean slabs under the knife with little crunchy pops every time you hit a seed. Up front you get that tangy cow's milk pull, then the cumin opens up in the middle of the palate, warm and aromatic rather than hot, with a savory finish that lingers in the back of the nose. With a few more months on it the spice concentrates and the paste tightens, which is when this cheese really hits its stride.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that earns its place by being unmistakable. There is no other cow's milk cheese in the Dutch tradition that tastes like Leyden, and once you've had a properly aged wheel the spiced-Gouda category sort of stops making sense without it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673226469545,"sku":"10001243","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Leyden_11ec17e0-111a-439e-a666-9fa452a0cc85.jpg?v=1763313176"},{"product_id":"romao","title":"Romao (Manchego with Rosemary)","description":"\u003cp\u003eRomao is a sheep's milk cheese from Castilla-La Mancha in Spain, made in the Manchego tradition and then taken in a direction all its own. After the wheels are shaped and salted, the rinds get rubbed with Iberian pork lard and packed with fresh rosemary, then sent to the caves for about eight months.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, the pale ivory color you'd expect from aged sheep's milk, breaking into clean slabs with a slightly oily edge where the lard cure has worked its way in. On the nose, the rosemary is unmistakable, piney and herbal and very fresh. On the palate it leads with the buttery, faintly nutty character of aged sheep's milk, then the rosemary lifts the finish into something green and aromatic, never bitter, never harsh.\u003c\/p\u003e\n\u003cp\u003eThe lard-and-rosemary cure is the calling card here. Eight months in the cave is long enough for the herbs to perfume the paste from the rind in, but not so long that the cheese dries out or the rosemary takes over. It sits right in the sweet spot between a classic Manchego and something more aromatic, and it's a real conversation piece on a board.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673229287593,"sku":"10001256","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou1.jpg?v=1767198074"},{"product_id":"stilton","title":"Clawson Dairy English Stilton","description":"\u003cp\u003eEnglish Stilton from Clawson Dairy in Long Clawson, Leicestershire. Stilton is a PDO blue, which means it can only be made in three English counties (Derbyshire, Leicestershire, Nottinghamshire) to a specific recipe, and Clawson has been working that recipe in the village it's named after for over a hundred years.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory shot through with even blue-green veining, firm enough to crumble in shards under the knife but with a soft, almost fudgy give as it warms up. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is what gives Stilton that confident, even spread of blue rather than pockets. On the palate it opens buttery and rich, then the veining kicks in with a salty, peppery bite that pulls back into a long, sweet, creamy finish.\u003c\/p\u003e\n\u003cp\u003eThis is the classic English blue, less acidic than a lot of American blues and more elegant than its reputation suggests. The wheel is big and worth showing off whole if the occasion calls for it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673229942953,"sku":"10001427","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_335e709e-6f90-472d-b6bf-8bf5f479e0ed.png_v_1736257467.jpg?v=1755125211"},{"product_id":"sottocenere","title":"Sottocenere","description":"\u003cp\u003eThis is Sottocenere, a cow's milk cheese from the Veneto in northern Italy, studded with shavings of black truffle and aged under a coating of ash blended with nutmeg, cinnamon, cloves, fennel, and licorice. The name itself means 'under ash', and that ash rind is the whole idea, it seasons the paste as the cheese rests, layering warm spice on top of the truffle perfume already running through the wheel.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and supple, a pale ivory color with little dark flecks of truffle worked all the way through. It slices clean and has just enough give to feel buttery on the palate. The flavor leads with truffle, deeply earthy, almost forest-floor, riding on a mellow cow's milk base, and then the spiced rind pulls in a second aromatic layer on the finish that holds for a long time after the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more aromatic truffle cheeses we carry, and the spice rind is what sets it apart. The truffle is real, not flavored oil, and the perfume is the kind that fills the room as soon as you cut into it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673230106793,"sku":"10001365","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/sottocenere_1.jpg?v=1744804148"},{"product_id":"tete-de-moine-lbs","title":"Tete de Moine","description":"\u003cp\u003eTête de Moine is a raw cow's milk cheese from the Bernese Jura in Switzerland, made in small cylindrical wheels and aged on spruce boards under a brushed, brine-washed rind. The name translates literally to \"monk's head,\" a nod to both the Bellelay monastery where it was first made in the 12th century and to the way the wheel is served. You don't cut Tête de Moine. You shave it on a girolle, the little hand-cranked blade that turns the paste into thin ruffled rosettes.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and straw-yellow, semi-hard but supple, never dry. Shaved thin and aerated by the girolle, it opens up into something much bigger than the small wheel suggests, buttery and fruity on the front of the palate, with a toasted hazelnut and brown butter middle that comes from the raw milk and the time on spruce. Underneath that sits a gentle washed-rind savoriness. The finish carries well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is an AOP cheese, protected to the Jura region, and the girolle ritual is half the point. The rosettes melt on the tongue in a way a slice of the same cheese never would. Around the holidays a wheel of Tête de Moine on the table with the girolle next to it does a lot of the work for you.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230139561,"sku":"10001379","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_e881a4f2-1851-48ca-978f-55fb81c02341_1_.png_v_1736263601.jpg?v=1755797535"},{"product_id":"istara-ossau-iraty","title":"Istara Ossau-Iraty","description":"\u003cp\u003eOssau-Iraty from Istara, a sheep's milk cheese from the Basque country in the French Pyrenees, made under AOP rules that trace the recipe back hundreds of years to the shepherds of the Ossau valley and the Iraty forest.\u003c\/p\u003e\n\u003cp\u003eThe paste is pressed, semi-firm, a pale ivory that slices cleanly and turns buttery on the tongue. Aged a few months, it lands right where this style sings: nutty up front with a clear toasted hazelnut note, then fruity through the middle with hints of fig and a soft floral lift from the mountain pastures the sheep graze on. The salt is dialed in, never sharp, and the finish carries a quiet sweetness that asks for another bite. Look for the AOP ram imprint pressed into the rind, the mark of a real Ossau-Iraty.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does a lot of work for not much fuss. Approachable enough for anyone who's never tried a sheep's milk cheese, deep enough to reward people who already love the category.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230729385,"sku":"10305","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-istara.jpg?v=1744804172"},{"product_id":"tres-leches","title":"La Gruta Tres Leches","description":"\u003cp\u003eLa Gruta Tres Leches comes out of Castilla y León in northern Spain, a semi-hard wheel built from three milks, sheep, cow, and goat, pressed together into a single paste. The name says it plainly: tres leches, three milks, each one doing its job.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pale, cuts in clean slabs, and carries a buttery weight from the sheep and cow milk with a quieter goat tang threading through the back end. What sets this one apart is the affinage: the wheels are hand-massaged with olive oil throughout aging, which keeps the rind supple and works a savory, almost fruity note into the outer paste. You taste it as a light brown-butter pull on the finish, with a soft milky sweetness underneath.\u003c\/p\u003e\n\u003cp\u003eThree-milk Spanish cheeses are a small category, and the olive oil treatment puts this one in its own lane. A nice option for anyone who already loves Manchego and wants to see what happens when you bring cow and goat into the room.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673235120297,"sku":"10001387","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-grunta-tre-leches.jpg?v=1744804374"},{"product_id":"agour-ossau-iraty","title":"Agour Ossau-Iraty AOP 12 Month","description":"\u003cp\u003eMade by Agour in Hélette, deep in the Pyrénées-Atlantiques on the French Basque side of the Pyrenees, this is Ossau-Iraty AOP aged a minimum of twelve months. Pure sheep's milk, pressed and uncooked, with an amber natural rind speckled with cave mold that signals proper cave time.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and a touch waxy with a fine, dense break under the knife. Twelve months in the cave pulls the moisture down and concentrates the sweet sheep cream into something rounder, with toasted hazelnut and brown butter through the middle. There is a quiet salinity that stretches the finish, and the mouthfeel coats the palate without ever going dry.\u003c\/p\u003e\n\u003cp\u003eOssau-Iraty has been made in these Pyrenean high pastures for centuries, and the AOP safeguards the quality, authenticity, and \"terroir\" of the cheese. At twelve months, this Agour wheel sits right in the sweet spot for the style.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673237282985,"sku":"11473","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-agour-ossau-iraty-aop-12-month.jpg?v=1744804398"},{"product_id":"alpenblumen","title":"Alpenblumen\/Bloomenkase\/Alp Blossom","description":"\u003cp\u003eAlp Blossom comes from Sennerei Huban, a small dairy in Doren high in Austria's Vorarlberg region. It's a cow's milk Alpine cheese aged with a coat of handpicked mountain flowers and herbs.\u003c\/p\u003e\n\u003cp\u003eThe rind is the part everyone notices first, packed with marigold, lavender, chamomile, and rose petals pressed into the paste during aging. Under that floral crust the cheese is semi-firm and supple, with a smooth, even paste that gives just slightly under the knife. The flavor leans mild and aromatic, with a gentle nuttiness running through the middle and a soft floral note that picks up everything sitting on the rind.\u003c\/p\u003e\n\u003cp\u003eWhat sets Alp Blossom apart is how clean and approachable the paste is. The flowers do real work here, perfuming the cheese without overpowering the milk underneath. It's a quieter, more elegant Alpine than the dramatic rind suggests, and that contrast is exactly the point.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45676496158889,"sku":"10001056","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Alpenblumen.jpg?v=1763002617"},{"product_id":"truffle-manchego-1","title":"La Lavenda Queso de Oveja con Trufa - Truffle Manchego","description":"\u003cp\u003eFrom La Lavenda in La Mancha, Spain, this is a sheep's milk Manchego-style cheese with real black truffle worked through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, dense and a little oily the way good sheep's milk cheese should be, breaking into clean slabs under the knife with dark veins of truffle running through. On the palate it leads with the classic Manchego nuttiness, toasted hazelnut and a quiet brown-butter pull, then the truffle opens up through the middle and lingers on the finish. Earthy, mushroomy, forest-floor truffle, not the chemically oily flavor you get in lesser truffle cheeses. It tastes like the real thing because it is the real thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for truffle cheese. The sheep's milk gives it enough backbone to carry the truffle without disappearing, and the truffle is dosed honestly, so it reads as savory depth rather than perfume. One of those cheeses that wins over people who think they don't like truffle cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673237971113,"sku":"10001258","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_6573.jpg?v=1744804409"},{"product_id":"le-secret-de-compostelle","title":"Le Secret de Compostelle","description":"\u003cp\u003eLe Secret de Compostelle is a raw sheep's milk cheese from the French Basque, aged for about eight months. The name nods to the old mountain passage between the French and Spanish Basque country, the route pilgrims walked on their way to Santiago de Compostela.\u003c\/p\u003e\n\u003cp\u003eThe paste is silky and smooth, semi-hard but never dry, cutting in clean slabs with no chalk at the core. On the palate it leads with fresh cream and toasted nut, then opens into a quiet mushroomy note with a little brined-olive pull on the finish. Mild, but just because it's mild doesn't mean it's not flavorful, that's the whole story with this one.\u003c\/p\u003e\n\u003cp\u003eIt sits in the same family as Ossau-Iraty and Abbaye de Belloc, the classic Basque brebis, and it's a great introduction to that world for anyone who hasn't gone deep on sheep's milk cheese yet. Eight months of age gives it enough character to stand on its own without ever getting sharp or salty, right in the sweet spot for a Basque tomme.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45843476644009,"sku":"10001360","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-le-secret-de-compostelle.jpg?v=1744804414"},{"product_id":"auricchio-sharp-provolone-lbs","title":"Auricchio Piccante (Sharp) Provolone","description":"\u003cp\u003eAuricchio Provolone Piccante comes out of Lombardy in northern Italy, the most recognizable name in sharp provolone for over a century. This is a pasteurized cow's milk pasta filata, stretched while warm and then aged long enough to develop the piquant character the Auricchio family built their reputation on.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and firm, breaking into clean shards under the knife with that classic waxy pasta-filata snap. Flavor lands big and direct, salty and peppery up front, with toasted hazelnut and a browned-butter savoriness sitting just underneath. The signature piccante bite settles on the back of the palate and holds, more long-pepper warmth than chili heat, with a finish that lingers.\u003c\/p\u003e\n\u003cp\u003eShave it over carpaccio, grate it onto a winter pasta, or cut a thick slab and eat it with a glass of Chianti. It earns its place on a board next to any aged Italian cheese you can put in front of it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45682898436265,"sku":"10001322","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-auricchio-sharp-provolone.jpg?v=1744804707"},{"product_id":"buhaiolo-with-fennel-6-wheel","title":"De'Magi Buhaiolo","description":"\u003cp\u003eBuhaiolo is a sheep's milk pecorino from De'Magi in Castiglion Fiorentino, in Tuscany. The wheel is drilled, or needled, during aging so wild fennel pollen and fennel flower can work their way into the paste, and the name itself nods to that process.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and pressed, pale straw under a natural rind, with a clean flake under the knife. On the nose it's immediately aromatic, sweet anise and dried meadow flower coming off the cut. On the palate the sheep's milk carries a savory, lightly nutty backbone, and the fennel pollen sits right on top of it, floral and a little sweet, with a long aromatic finish that lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a pecorino with a real point of view. The fennel isn't a garnish, it's woven through the wheel, and the result is a Tuscan cheese that tastes like the hillsides it comes from.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45834838573225,"sku":"10115","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-buhaiolo.jpg?v=1744804712"},{"product_id":"campo-de-montalban-2-7lb","title":"Campo de Montalban","description":"\u003cp\u003eCampo de Montalbán is a semi-hard pressed cheese from La Mancha in central Spain, made from a blend of sheep, cow, and goat's milk. It looks a lot like its more famous neighbor Manchego, but because it uses three milks instead of pure sheep, it doesn't carry the DO and walks its own line.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and ivory, pressed in the traditional basket-pattern mold so the rind carries that classic woven imprint. On the palate it leads with earthy hay and dry pasture, then opens into a quiet fruitiness from the cow's milk and a soft tang from the goat. The sheep-milk side keeps it sweet and buttery underneath, so the whole thing reads gentle and balanced rather than sharp.\u003c\/p\u003e\n\u003cp\u003eThis is a really approachable Spanish cheese, the kind that disappears off a tapas board without anyone needing to be sold on it. Just because it's mild doesn't mean it's not flavorful, and the three-milk blend gives it a complexity you don't find in a young Manchego.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673247834281,"sku":"11274","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-campo-de-montalban.jpg?v=1744804718"},{"product_id":"challerhocker-lbs","title":"Challerhocker","description":"\u003cp\u003eChallerhocker is a thermized cow's milk Swiss Alpine from eastern Switzerland, aged at least 10 to 12 months and washed in brine and a proprietary spice blend as it ages in the cellar. It sits in the same family as Gruyère and Comté, but pushed a step further.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth with the satiny pull of a properly aged Alpine. It breaks in clean slabs under the knife. Flavor is the whole reason to buy this one: brown butter and toasted hazelnut up front, then roasted onion and caramel through the middle, with a savory finish that lingers on the palate. The brine and spice wash is doing real work here, building that depth and complexity.\u003c\/p\u003e\n\u003cp\u003eIf you already love Gruyère and Comté and you want to see what the next gear looks like, this is it. It's made in very limited production. And yes, this is the cheese from Curb Your Enthusiasm, also known as \"Vonderdonk\"!\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45834800169129,"sku":"10001125","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-challerhocker.jpg?v=1744804727"},{"product_id":"old-witch-13lb","title":"Old Witch","description":"\u003cp\u003eOld Witch is a thermized cow's milk Swiss Alpine from the Toggenburg valley, aged 10 to 12 months and washed during affinage in brine and a proprietary spice mix. The paste is dense and smooth, breaking into clean slabs under the knife with the fine granular pull you get from a properly aged Alpine.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with brown butter and toasted hazelnut, then opens up into roasted onion and a deep savory pull through the middle, and finishes long with a quiet caramel sweetness underneath. The brine-and-spice wash is doing real work here, layering that roasted-onion note right into the paste so the cheese reads bigger and more savory than its size would suggest.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45833200173225,"sku":"11671","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-old-witch.jpg?v=1744804767"},{"product_id":"pecorino-croccolo-de-magi-approx-8-wheel-lbs-1","title":"Pecorino Croccolo","description":"\u003cp\u003ePecorino Croccolo is a semi-hard sheep's milk cheese from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. It's the kind of pecorino that gives you everything you want out of a Tuscan sheep cheese, aged a few months and finished firm.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, breaking into crumbly shards under the knife rather than clean slabs. On the palate it leads with a bold savory tang from the sheep's milk and pulls into a quiet herbal note underneath, the kind of vegetal pull that comes from animals grazing on wild grasses and herbs out on the Tuscan pasture. There's a toasted-nut warmth through the middle and a long savory finish that sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a versatile aged pecorino, equally at home on a cheese board with a drizzle of honey or shaved over a plate of pasta. A proper expression of central Italian sheep cheese making, balanced and complete.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45833183363241,"sku":"10426","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-pecorino-croccolo-de-magi.jpg?v=1744804775"},{"product_id":"garrotxa","title":"Garrotxa","description":"\u003cp\u003eGarrotxa is a pasteurized goat's milk cheese from Catalonia in northeastern Spain, named for the volcanic Garrotxa region in the Pyrenean foothills. The recipe was nearly lost in the mid-20th century and revived in the 1980s by a group of young Catalan cheesemakers, and it's become one of the defining modern Spanish goat cheeses.\u003c\/p\u003e\n\u003cp\u003eThe wheels are pressed and aged about two months, long enough to develop a gray-blue natural mold rind and a firm, ivory paste underneath. The texture is semi-hard but still pliable, slicing clean and breaking with a slight give. On the palate it leads with a gentle goaty tang, then opens into hazelnut and walnut through the middle, with a quiet herbal note from the rind and a whisper of white pepper on the finish.\u003c\/p\u003e\n\u003cp\u003eWhat makes Garrotxa worth reaching for is the balance. It's a goat cheese for people who think they don't like goat cheese, and it's a nutty cheese that still tastes like the animal it came from. Right in the sweet spot.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45833134768297,"sku":"10001206","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-garrotxa.jpg?v=1744804787"},{"product_id":"pecorino-do-amatrice-eurodate","title":"Pecorino di Amatrice Eurodate","description":"\u003cp\u003ePecorino di Amatrice comes from the mountain town of Amatrice in Lazio, a corner of central Italy that's been making sheep's milk cheese for as long as anyone's been keeping track. This is the Gran Riserva, the longer-aged version, and it shows.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and golden, dense but still carrying enough moisture to break into clean pieces under the knife rather than shatter the way a fully dried pecorino will. Aged sheep's milk does what aged sheep's milk does best here: toasted hazelnut and browned butter through the middle, a savory pull that builds as you chew, and a long finish with a little salty sweetness underneath. The natural rind is a deep golden brown from time in the cave.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese that gives pasta all'amatriciana its name, and it's the right call for grating over a bowl of cacio e pepe too. It also holds its own on a board, sliced thin with some honey or a piece of fresh fig alongside.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697186267305,"sku":"16297","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AmatriceEurodate.jpg?v=1763418894"},{"product_id":"brunelli-ricotta-salata-soft","title":"Brunelli Ricotta Salata","description":"\u003cp\u003eRicotta Salata from Brunelli comes from Lazio, Italy and is made from sheep's milk whey rather than curd. The cheese is pressed, salted, and aged into a firm, snow-white wheel that breaks into clean, slightly grainy shards.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, with a pronounced clean salinity on the front of the palate and a gentle sheep's milk sweetness sitting just underneath. There's a light yogurty tang from the whey, then a short, savory finish that clears the palate fast. It holds its shape under a microplane, shaves cleanly with a peeler, and crumbles by hand without falling apart.\u003c\/p\u003e\n\u003cp\u003eBrunelli is one of the highest quality producers of Ricotta Salata outside of Sicily, where the recipe was born. For anyone who already cooks Sicilian and southern Italian food at home, this is the working cheese the recipes were written around, the one that turns pasta alla Norma and bitter-greens salads into the thing they're supposed to be.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697191116969,"sku":"16299","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RicottaSalata.jpg?v=1763331401"},{"product_id":"abbaye-de-belloc-lbs","title":"Abbaye De Belloc","description":"\u003cp\u003eAbbaye de Belloc comes from the Benedictine monks at the Abbaye Notre-Dame de Belloc in the French Basque country, where the recipe has been refined for centuries on milk from local red-nosed Manech ewes.\u003c\/p\u003e\n\u003cp\u003eThis is a semi-hard sheep's milk cheese, pressed into a flat wheel and aged four to ten months under a natural, crusty rind that develops patches of red, orange, and yellow with tiny craters across the surface. The paste cuts firm and silky, dense the way a real Basque sheep cheese should be, with a faint lanolin aroma coming off the rind. On the palate it opens with toasted hazelnut and brown butter, then settles into a long, sweet finish that tastes almost like burnt caramel, the kind of note that sticks around well after the bite.\u003c\/p\u003e\n\u003cp\u003eIt's nutty and rich without being aggressive, and the monastic recipe gives it a quiet confidence that you don't see in a lot of modern sheep cheeses.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45730916565161,"sku":"13501","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AbbeyDeBelloc.jpg?v=1763337397"},{"product_id":"arnaud-comte-aged-12m-lbs","title":"Comté Aged 12 Months","description":"\u003cp\u003eComté is a raw cow's milk AOP cheese from the Jura mountains of Franche-Comté in eastern France, made in big 70-pound wheels from the milk of Montbéliarde cows grazing the high pastures. This one is aged for twelve months, right in the sweet spot where the paste has firmed up and the flavor has started to build, but it still has enough moisture to melt cleanly into a fondue or a gratin.\u003c\/p\u003e\n\u003cp\u003eThe paste is close and ivory-gold, firm but pliable, breaking into smooth slabs rather than shattering the way the longer-aged wheels do. Toasted almond is the lead flavor, with brown butter through the middle and a quiet hay note from the summer pastures carrying through to the finish. You'll catch a hint of fruit on the back end, something close to dried apricot, before it eases off into warm cream.\u003c\/p\u003e\n\u003cp\u003eA twelve-month is the everyday Comté, the one that does everything well. Slice it for a board, shave it into a salad, grate it over potatoes, or melt it down with a splash of white wine for the most classic fondue there is.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45730919973033,"sku":"14659","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_9f08056d-f26e-4503-bfa9-e9f03bf0a7ed.png_v_1736256421.jpg?v=1755113321"},{"product_id":"cheddar-cabot-clothbound-lbs","title":"Cabot Clothbound Cheddar","description":"\u003cp\u003eCabot Clothbound Cheddar comes from Cabot Creamery in Vermont and is aged in the cellars at Jasper Hill Farm in Greensboro Bend. It's a pasteurized cow's milk cheese wrapped in real cloth bandages, the way cheddar was protected before wax and cryovac, with the cloth letting the wheel breathe through nine to fourteen months in the cellar.\u003c\/p\u003e\n\u003cp\u003eThe paste runs pale gold and crumbles under the knife rather than slicing clean. It has a dry, flaky break that gives away its age. Long cellar time pulls the milk into something deeper, with toasted hazelnut, browned butter, and a sweet caramel pull on the finish. There's a savory umami depth running underneath, the kind of nutty character that comes from clothbound aging done right.\u003c\/p\u003e\n\u003cp\u003eVermont has been making cheddar for about as long as America has been a colony, and Cabot Clothbound is what happens when a creamery commits to the old recipe. The cloth-bandage wrap, the long aging, the natural rind: this is what real cheddar tasted like before the wax-block era. The wheel rewards a long sit on the palate, and the finish holds well past the bite.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731074965673,"sku":"13390","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/51uJKHCuzvL.jpg?v=1745863610"},{"product_id":"jasper-hill-alpha-tolman-lbs","title":"Jasper Hill Alpha Tolman","description":"\u003cp\u003eAlpha Tolman is an Alpine-style cow's milk cheese from Jasper Hill Farm in Greensboro, Vermont, made from raw grass-fed milk and aged in the Cellars at Jasper Hill. The recipe takes its cue from the cooked, pressed wheels of the European Alps, but the milk and the cave do the rest of the talking.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and pliant, slicing cleanly under the knife with that easy melting consistency Alpine styles are known for. Up front you get less sharpness and less acidity than a cheddar of the same age, then nutty, buttery, fruity notes through the middle. As the wheel matures it gets bolder, with caramelized onion and a meaty, savory depth that sits on the finish.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want something that melts as well as it eats. Shave it on a sandwich, build a Mornay sauce out of it, fold it into a fondue, or just put it on a board on its own and let the Vermont pasture do the work.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731121037481,"sku":"13389","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/JasperHillAlphaTolman.jpg?v=1767466674"},{"product_id":"my-lamb-borghini-sheep","title":"My Lamb-Borghini","description":"\u003cp\u003eMy Lamb-Borghini is a sheep's milk gouda-style cheese from the Netherlands, taking the classic Dutch recipe and swapping in 100% sheep's milk for a richer, deeper read on the style. Aged three to six months, it sits right in that sweet spot where a gouda is firm enough to slice clean but still pliable under the knife, with a buttery color that telegraphs the higher fat content before you even taste it.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth with a creamy give. Flavor leads with toasted hazelnut and brown butter, then opens into the sweet caramel note that's the calling card of a properly aged gouda, here pushed a little deeper and rounder by the sheep's milk. There's none of the sharp pull you'd find in an aged cow gouda at twice the age, which is part of the charm.\u003c\/p\u003e\n\u003cp\u003eThis is a gouda for people who already love the style and want a softer, sweeter, more decadent version of it. The waxed rind keeps the moisture in, so every slice tastes as fresh as the day the wheel was opened.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731150594217,"sku":"11207","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Lamborghini.jpg?v=1767466810"},{"product_id":"salers-aop-dischamp","title":"Salers AOP","description":"\u003cp\u003eSalers AOP is a raw cow's milk cheese from the Auvergne, made only between April 15 and November 15 when the herds are up on the mountain pastures. It's one of the oldest recipes in France, and the AOP locks the whole picture in place, the breed, the pasture, the season, the press, the cave.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pressed and uncooked, breaking into clean slabs under the knife with a deep straw color from all that summer grass. On the palate it leads with savory, grassy, almost herbaceous notes, hay and wild herbs from the pasture, with a nutty undercurrent running through the middle. Then comes the calling card, a raw-onion bite on the back end that lingers and reminds you this is a real mountain cheese, not a quiet one.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese that tastes like where it comes from. The seasonality is the whole point, every wheel is a snapshot of a specific summer on a specific hillside, and you can taste it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731174809769,"sku":"2344454041485","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Salers.jpg?v=1763421213"},{"product_id":"crottin-champcol-aged-3oz","title":"Crottin Aged (3oz)","description":"\u003cp\u003eA traditional aged Crottin from the Loire Valley, the little wrinkled puck of goat's milk cheese that the region is built on. Crottin is one of those cheeses that changes character entirely depending on when you catch it, and the aged version is a different animal from the young one, denser, drier, and a lot more pronounced.\u003c\/p\u003e\n\u003cp\u003eThe paste tightens up as the wheel ages, going from soft and chalky to firm and slightly flaky, with the rind wrinkling and pulling in around it. On the palate it leads with that bright goat-milk tang you expect from a Loire chèvre, then opens into a real toasted-hazelnut nuttiness through the middle, with a quiet mushroomy note coming off the rind. The finish is clean and dry, more savory than sweet.\u003c\/p\u003e\n\u003cp\u003eThis is the version for people who already love young goat cheese and want to see where the recipe goes once it's had some time. Small format, big character, the kind of cheese that anchors a board without taking it over.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731295002793,"sku":"14131","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_578abbce-d3f8-4004-9ef3-26c1194a896b.png_v_1736256689.jpg?v=1755180894"},{"product_id":"paccard-tomme-de-savoie-fermiere-lbs","title":"Paccard Tomme de Savoie Fermiere","description":"\u003cp\u003ePaccard Tomme de Savoie Fermière comes out of the French Alps in Savoie, finished in Joseph Paccard's aging cellars in Manigod. Fermière means it's made at a single farm from raw cow's milk, the old way, with the herd, the hay, and the dairy all under one roof.\u003c\/p\u003e\n\u003cp\u003eThe rind is the giveaway: rustic, grey-brown, mottled with the kind of natural molds you only get from months in a real cellar. Under it sits a supple ivory paste that breaks cleanly under the knife, never rubbery, never dry. After two to four months of affinage, the flavor lands right in the alpine sweet spot, grassy and milky up front with a savory mushroom pull from the rind, a gentle hazelnut note through the middle, and a clean earthy finish.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that reminds you what a tomme is supposed to taste like before factories started making them in giant blocks. Joseph Paccard is a serious affineur, and you can taste the care in every wheel.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731330523305,"sku":"11678","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PaccardTommedeSavoie1.jpg?v=1763395418"},{"product_id":"pardou-arriou-brebis-sheep-lbs","title":"Pardou Arriou Brebis Sheep","description":"\u003cp\u003ePardou Arriou Brebis is a raw sheep's milk cheese from the Ossau Valley in the French Pyrenees, made by Fromagerie Pardou from the milk of Béarnaise sheep. It sits in the Ossau-Iraty family, a pressed mountain brebis with a natural rind and a long, slow finish in cool cellars.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-firm and supple, the kind that gives just slightly under the knife before breaking into a smooth slice. Flavor leads with toasted hazelnut and brown butter, then opens into a sweet, buttery middle with a quiet herbal note in the background, the meadow showing through. The raw milk carries a rich sheep's milk aroma that you only get from animals grazing high pasture.\u003c\/p\u003e\n\u003cp\u003eWhat makes the Pardou wheels stand out is the affinage. The family works directly with small-scale Pyrenean farmers, often under the traditional dîme system, hand-selecting rounds and aging them slowly so the flavor has time to deepen rather than sharpen. The result is a brebis that reads gentle and elegant rather than aggressive, right in the sweet spot for sheep's milk cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731333406889,"sku":"11679","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_16e04122-432d-4e8d-86f0-06e6359b876e.jpg?v=1745866929"},{"product_id":"pecorino-tartufo-mini-500g","title":"Pecorino Tartufo Mini","description":"\u003cp\u003ePecorino Tartufo is a sheep's milk cheese from Italy, infused with black truffle and aged about 30 days into a young, semi-firm wheel. The paste is pale ivory, shot through with dark specks of truffle that you can see the moment the knife goes in.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the pecorino leads with a clean salty tang and a gentle sheep's milk sweetness, and then the truffle takes over, earthy and aromatic in that deep forest-floor way that hangs on the finish well past the swallow. The texture sits right between semi-soft and semi-hard, dense enough to slice cleanly but still moist, so it cuts into neat wedges without crumbling.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does the work for you. A little something like this on a board with honey and figs, or shaved warm over fresh pasta, and the truffle does the heavy lifting. Worth the splurge for an everyday wheel that eats like a special occasion.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731333963945,"sku":"2545835005731","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PECORINO_AL_TARTUFOMINI.webp?v=1745866986"},{"product_id":"queso-oveja-en-barra-lbs","title":"Queso Oveja en Barra","description":"\u003cp\u003eQueso Oveja en Barra is a Spanish sheep's milk cheese pressed into a loaf, or barra, made for clean, even slices off the block. The paste is firm and pale ivory, dense and slightly grainy, breaking into clean wedges under the knife and softening just a touch on the tongue. The flavor leads with a mild, sweet-cream sheep's-milk note, opens into toasted almond and a gentle browned-butter pull through the middle, and carries a quiet lanolin-edged savoriness underneath. The finish is clean and savory, the sheep's-milk sweetness fading slowly without going sharp.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731337699497,"sku":"8427298003605","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/OVEJA-BARRA1.jpg?v=1745867335"},{"product_id":"shropshire-blue-lbs","title":"Clawson Dairy Shropshire Blue","description":"\u003cp\u003eShropshire Blue is a cow's milk blue from Long Clawson in Leicestershire, England, instantly recognizable for that bright orange paste streaked through with deep blue veining. The color comes from annatto, the same plant dye used in old-school cheddars, and it's what gives this cheese its signature look on a board.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-firm and a little on the drier side, with a crumbly break under the knife and a creamy coat once it warms up at room temperature. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue spreads so evenly across the paste. Flavor-wise it leads sweet and creamy, with caramel and a little nuttiness through the middle, then the blue veining kicks in with a confident peppery bite that pulls back into a long, sweet-savory finish.\u003c\/p\u003e\n\u003cp\u003eServe it at room temperature so the paste opens up and the aromatics get a chance to lift. A gorgeous, slightly sharp, a little nutty blue cheese — absolutely love it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731351199913,"sku":"10001422","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/a_23_shropshire.jpg?v=1745868215"},{"product_id":"ubriaco-del-piave-lbs","title":"Ubriaco del Piave","description":"\u003cp\u003eUbriaco del Piave is a cow's milk cheese from the Piave region of northern Italy, washed in red wine from the area until the rind turns a deep purple and you can still see flecks of grape must clinging to it.\u003c\/p\u003e\n\u003cp\u003eThe paste is pressed and flaky, breaking into shards under the knife rather than slicing clean. On the nose there is a really deep, almost concord-grape note pulled in from the wine, and the recipe itself sits in the family of a pressed Piave or a young Asiago, nutty and savory through the middle with a quiet sweetness underneath. The wine isn't there to dominate, it's there to flavor the rest of the cheese.\u003c\/p\u003e\n\u003cp\u003eShave it over a salad or a plate of risotto, or set it on a board where the purple rind can do its work. This is one of those cheeses that earns its place on the table just by looking the way it looks, and then keeps you there with the way it eats.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731356672169,"sku":"16304","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/UbriacodelPiave.jpg?v=1763420890"},{"product_id":"ptit-basque-lbs","title":"P'tit Basque","description":"\u003cp\u003eP'tit Basque is a pasteurized sheep's milk cheese from the Basque Country in France, named for the little wheel format that made it easy to carry down from the mountains. The paste is pale ivory, smooth and semi-hard, with the distinctive basket-weave pattern pressed into its natural rind, a nod to the wicker molds these cheeses would have traditionally been made in.\u003c\/p\u003e\n\u003cp\u003eAged for about 70 days, it sits right in that sweet spot where sheep's milk still reads sweet and creamy rather than sharp. On the palate it's gentle and buttery up front, with a soft toasted-almond pull through the middle and a clean, short finish. The texture slices beautifully, firm enough to hold its shape but with enough give to feel supple rather than dry.\u003c\/p\u003e\n\u003cp\u003eThis is a really approachable sheep's milk cheese, mild enough for someone who isn't sure how they feel about brebis yet, but with enough nutty character to keep things interesting. Just because it's mild doesn't mean it's not flavorful.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731435217065,"sku":"10001276","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PetiteBasque.jpg?v=1767468892"},{"product_id":"point-reyes-toma-lbs","title":"Point Reyes Toma","description":"\u003cp\u003ePoint Reyes Toma comes from the Giacomini family at Point Reyes Farmstead in coastal Northern California, where the herd grazes on the pasture above Tomales Bay. It's a pasteurized cow's milk cheese, semi-hard with a thin natural rind, and it sits squarely in the everyday-eating category that this farm does really well.\u003c\/p\u003e\n\u003cp\u003eThe paste is smooth and pliable, pale ivory, and breaks into clean slabs under the knife with just a little give. On the palate it leads with sweet cream and fresh butter, the kind of lactic pull you expect from healthy California milk, and then a quiet grassy tang comes in on the back end from the coastal pasture. The finish is clean and short, no funk, no sharpness, just a mellow milky note that fades.\u003c\/p\u003e\n\u003cp\u003eThis is a versatile cheese, the kind of wheel you keep around. It melts beautifully, it slices clean for a sandwich, and it holds its own on a board next to bigger flavors. Approachable without being boring, and a nice introduction to American farmstead cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731435380905,"sku":"11694","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/untitled-16.jpg?v=1763338095"},{"product_id":"fontina-dop-dalpeggio-lbs","title":"La Poiana Fontina D'Alpeggio DOP","description":"\u003cp\u003eFontina d'Alpeggio DOP from the Cooperativa La Poiana, made high in Italy's Aosta Valley from the raw summer milk of Valdostana cows grazing above 1,900 meters. The d'Alpeggio designation is the real flex here, it means the milk only comes from cows turned out on the high mountain pastures from roughly June through September, eating fresh grass, wild herbs, and alpine flowers. That diet carries straight into the cheese.\u003c\/p\u003e\n\u003cp\u003eThe paste is a pale straw color, semi-hard and supple, with small scattered eyes and a clean break under the knife. On the palate it opens with sweet fresh cream and a gentle vegetal pull of mountain herbs, then moves into a brothy, lightly nutty middle and finishes long and buttery. It melts beautifully, which is why it's the cheese behind fonduta valdostana, but it's just as good sliced off the wheel at room temperature.\u003c\/p\u003e\n\u003cp\u003eA proper DOP Fontina is already a treat. A summer-pasture d'Alpeggio wheel from a small Aosta cooperative is the upgrade, and you taste the altitude in every bite.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929567813801,"sku":"16597","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FontinaD_Aosta.jpg?v=1763221614"},{"product_id":"red-witch-rote-hexe-lbs","title":"Red Witch (Rote Hexe)","description":"\u003cp\u003eRed Witch, or Rote Hexe, is a raw cow's milk Swiss semi-hard cheese, easy to spot by the paprika-rubbed rind that gives the wheel its deep red color and its name. Aged for about five months, this is a properly Alpine recipe with a washed-rind twist that pushes it well past the usual semi-hard territory.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, breaks in clean slabs under the knife, and still keeps a buttery, creamy feel on the tongue. On the palate it leads with brown butter and toasted hazelnut, the kind of nutty Alpine pull you'd expect from a five-month wheel, then opens up into a slightly funky, pungent finish coming off the paprika rind. There's a gentle warmth on the back end, more rub than heat, that lingers and pulls you back for another slice.\u003c\/p\u003e\n\u003cp\u003eThis one sits in a class of its own among Swiss semi-hards. It's a serious snacking cheese with real character, the kind of wheel that disappears fast once it's on the counter.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45986041233577,"sku":"10001340","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RedWitch.jpg?v=1763330401"},{"product_id":"young-red-wax-gouda-lbs","title":"Young Red Wax Gouda","description":"\u003cp\u003eYoung Red Wax Gouda is a Dutch cow's milk classic, made the traditional way and sealed in the familiar red wax that has carried Gouda around the world for centuries. This is the entry point of the Gouda family, sold young so the paste stays moist, pliable, and sweet-cream forward.\u003c\/p\u003e\n\u003cp\u003eThe texture is semi-firm and smooth, slicing cleanly without crumble. Made with milk that runs a little higher in fat than the standard recipe calls for, the paste leans buttery, almost whipped on the tongue, with a gentle sweetness that reads as fresh cream rather than the caramel and butterscotch you'd find in an older wheel. There's none of the crystalline crunch yet, none of the savory pull, just clean, mellow, mild dairy character from front to back.\u003c\/p\u003e\n\u003cp\u003eThis is the Gouda for the cheese drawer that everyone in the house actually eats. Sliceable for sandwiches, meltable for a grilled cheese, friendly on a board next to sharper, funkier cheeses that need a calmer neighbor. Just because it's mild doesn't mean it's not flavorful.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45987670524073,"sku":"10001339","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_a7cac485-3d4c-4078-876c-6fb2ff7abc34.jpg?v=1750712611"},{"product_id":"pecorino-foglie-di-noci","title":"Pecorino Foglie di Noci","description":"\u003cp\u003ePecorino Foglie di Noci is an Italian sheep's milk cheese aged wrapped in fresh walnut leaves, a practice rooted in Tuscany and Emilia-Romagna that doubles as preservation and seasoning. The leaves leave their mark on the rind and on the paste underneath, pulling woodland aromatics straight into the cheese as it firms up in the cave.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard with a buttery base, breaking into a slightly crumbly bite under the knife. On the palate it opens with the natural sweetness of aged sheep's milk, then pulls into a real walnut and forest-floor character that comes directly from the leaves, finishing long and savory with a gentle peppery lift on the back of the tongue. The rind itself is striking, patterned by the leaves that wrapped it, with that herbaceous, slightly tannic edge that gives the cheese its name.\u003c\/p\u003e\n\u003cp\u003eThis is one of those pecorinos that does more than the standard recipe asks of it. The walnut-leaf wrap gives it a sense of place and season, and it sits right in the sweet spot where firm sheep's milk meets something that tastes a little like autumn.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45997715849385,"sku":"10001292","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FoglidiNoci.jpg?v=1767464533"},{"product_id":"rodolphe-tomme-aux-fleurs-lbs","title":"Rodolphe Le Meunier Tomme Aux Fleurs","description":"\u003cp\u003eRodolphe Le Meunier is one of the great French affineurs working today, based in the Loire Valley town of Saint-Antoine-du-Rocher, and this Tomme aux Fleurs is one of his signature wheels. It's a cow's milk tomme finished in his cellars and pressed all over with edible flowers, marigold, rose, cornflower, the kind of cheese that stops a board conversation before anyone takes a bite.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard, pale ivory, supple enough that it breaks into clean slabs under the knife with a little give in the middle. Up front you get that buttery, fresh-cream cow's milk note Rodolphe is known for pulling out of his wheels. Through the middle the flower coating lifts the whole thing into something herbaceous and floral, hay-meadow and dried petals, with a quiet hazelnut and brown-butter pull on the back of the palate. The finish holds the floral notes for a beat after the paste fades.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese that does two things at once, it shows beautifully and it eats beautifully, and that's rare. Worth the splurge when you want a centerpiece wheel that earns its spot on the board.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46160924803241,"sku":"16790","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Rodolphetommeauxfleurs.jpg?v=1767469222"},{"product_id":"appenzeller-black-label-extra-aged-1","title":"Appenzeller - Black Label (Extra Aged)","description":"\u003cp\u003eThis is a semi-hard cow's milk cheese aged in the caves for a minimum of six months, earning it the Black Label. The paste is straw-colored and dense, dotted with small \"eyes\", and breaks into clean slabs under the knife. The flavor is nutty through the middle with a real piquant tingle on the back of the palate, the herbal-brine signature lifted by the extra time in the cellar. The rind is golden-orange, washed, and aromatic right up to the edge of the paste.\u003c\/p\u003e\n\u003cp\u003eIf you already love a long-aged Alpine, the Black Label is where Appenzeller starts to flex. The brine wash gives it a unique character, and at this age the herbs, the salt, and the toasted-hazelnut depth all sit in balance.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":46497883324585,"sku":"10001060","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AgedAppenzeller.jpg?v=1763001944"},{"product_id":"antani-lbs","title":"De'Magi Antani","description":"\u003cp\u003eAntani is a semi-hard cow's milk cheese from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. The name is a nod to a famously meaningless word from an Italian comedy, the joke being that the flavor of this wheel is the part you actually can't put into words.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and compact, pale straw in color, and breaks cleanly under the knife with a little residual moisture from the cave. After at least six months of aging underground, it opens with butter and toasted nuts, picks up a soft floral lift through the middle, and lands on a balanced finish where mild salt meets just a touch of acidity. There is sweetness underneath the whole thing without ever tipping into dessert territory.\u003c\/p\u003e\n\u003cp\u003eThis is a quietly confident table cheese, the kind of wheel that rewards slow eating. It sits comfortably between the everyday Tuscan pecorini and the bigger aged cow's milk cheeses of the north, and it is a nice way to taste what De'Magi does with cow's milk and a proper cave.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":46497920385193,"sku":"14585","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Antani_7424cbb9-47fb-4cbd-8f8a-e4714a94cf41.jpg?v=1763419263"},{"product_id":"frantal-swiss-emmental-lbs","title":"Frantal French Emmental","description":"\u003cp\u003eFrantal French Emmental comes out of the Alpine dairy tradition of eastern France, where cow's milk is worked into big wheels with the familiar round \"eyes\" running through the pale yellow paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and gentle, leading with sweet fresh cream up front, a soft hazelnut and brown-butter character through the middle, and a clean, short finish. There's no funk or sharp bite here, just an easygoing Alpine sweetness, the kind of cheese that disappears off a board faster than you'd expect.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is the workhorse melter of a French kitchen, the cheese you want shredded into a croque monsieur, layered on a baked ham sandwich, or cubed into a salad with walnuts and a sharp vinaigrette.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":46694372573353,"sku":"17609","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-12-22-at-4-36-15-PM.png?v=1766450261"},{"product_id":"cantal-lbs","title":"Cantal","description":"\u003cp\u003eCantal is one of the oldest cheeses in France, made in the Auvergne region alongside Salers and Laguiole, and the recipe may go back as far as the Romans. It's a cow's milk cheese, semi-firm and uncooked, with a natural rind and a pale ivory paste that breaks into a clean, slightly flaky slab under the knife.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with buttery cow's milk and a soft lactic tang, with a quiet nutty pull through the middle and a savory finish that holds for a moment before clearing. The paste is dense without being hard, the kind of texture that slices clean for a board and melts beautifully when you put it to heat.\u003c\/p\u003e\n\u003cp\u003eThis is one of the great melting cheeses of France, the cheese behind aligot and truffade, those potato dishes the Auvergne is famous for. It's just as happy on its own with a glass of wine, a slice of bread, a few walnuts. One of the oldest recipes in the country, and one of the most useful cheeses you can keep in the fridge.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46808002166953,"sku":"10001113","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-09-10-at-12-39-09-PM.png?v=1771189871"},{"product_id":"manchego-artequeso-anejo-10-12-months-lbs","title":"Manchego Artequeso Aged 10-12 Months","description":"\u003cp\u003eArtequeso is a family operation in Villarrobledo, in the heart of Castilla-La Mancha, working with milk from local Manchega-breed sheep. This wheel is aged 10 to 12 months, which sits right in the sweet spot for a Manchego DOP — long enough to develop real character, young enough to keep moisture and elegance in the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale ivory color that breaks into clean slabs under the knife with just a little crumble at the edges. On the palate it leads with toasted almond and a quiet browned-butter note through the middle, then pulls into a long savory finish with the lanolin and dry-grass character that's the calling card of properly aged sheep's milk. The natural rind carries the classic basket-weave pattern pressed in from the esparto grass mold, a small reminder that this recipe goes back centuries.\u003c\/p\u003e\n\u003cp\u003eManchego at this age is in a class of its own, flavorful enough to anchor a board on its own terms, balanced enough to disappear into shavings over a salad or alongside a glass of Rioja.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46839615914153,"sku":"18043","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2026-02-26-at-10-15-23-AM.png?v=1772129990"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-swiss-gruyere-cave-aged.jpg?v=1777056783","url":"https:\/\/cheesestore.com\/collections\/semi-hard-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}