{"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":false}],"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":"english-farmhouse-cheddar","title":"Quick's Farmhouse Cheddar","description":"\u003cp\u003eQuick's Farmhouse Cheddar is a traditional English cheddar made on the farm from cow's milk, following the old cloth-bound recipe that predates the brick-style blocks most people picture when they hear cheddar. This is what cheddar was before it got shrink-wrapped.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale straw color that breaks into a slight crumble under the knife rather than slicing perfectly clean. On the palate it opens with a proper cheddar sharpness, tangy and bright, then pulls into brown butter and toasted grain through the middle, with a fruity sweetness underneath that's the calling card of a well-aged farmhouse wheel. The finish is long and savory, holding on the back of the palate well past the swallow.\u003c\/p\u003e\n\u003cp\u003eCloth-bound aging is the whole point here. The wheels breathe through the cloth as they mature, picking up a gentle earthy, cellary character at the rind and concentrating the flavor as moisture slowly leaves the paste. It's the old-school way, and you can taste the difference the minute you cut into a wedge.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673219915945,"sku":"10774","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_7596e7a9-99c6-4b9a-b663-87f59fd18c3b.png_v_1736256082.jpg?v=1755629606"},{"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":true}],"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":false}],"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":false}],"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":false}],"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":"Istara is a French brand of sheep's milk cheese, most notably known for its Ossau-Iraty AOP, a semi-firm cheese from the Basque region of France. It features a smooth, buttery texture with nutty, fruity, and subtly sweet flavors, often with hints of hazelnut, olive, and fig.","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":false}],"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\/tmph5o9lch0.jpg?v=1782433336"},{"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":"The unique taste of Auricchio Provolone Piccante (Sharp Provolone) is world famous and makes it immediately recognizable among all other cheeses. It is recommended as an appetizer, grated over pasta or shaved over fresh carpaccio. It is considered one of the most famous and appreciated of local Italian cheeses.","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":"Buhaiolo with Fennel","description":"Buhaiolo cheese, specifically Pecorino Buhaiolo, is a sheep's milk cheese (Pecorino) from Tuscany, Italy, infused with wild fennel pollen and flower. The name, which translates to \"cheese made with needles,\" also refers to the process of drilling the cheese to incorporate the fennel. It's known for its unique aromatic and intense flavor profile. ","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":false}],"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":false}],"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":false}],"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":false}],"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":"Pecorino di Amatrice Eurodate is an aged Italian sheep's milk cheese from the region of Amatrice, Lazio, Italy, a region known for its sheep farming and cheesemaking traditions.   It's know for its soft texture, nutty flavor, and rich, golden rind.  The \"Eurodate\" refers to the \"Gran Riserva\" aging process, indicating a mature, high-quality, and flavorful cheese that is well-suited for both grating and cheese boards.  It's Ideal for grating over pasta dishes, especially cacio e pepe or amatriciana sauce.  It's also delicious on its own, with fresh bread, cured meats, and fruits.","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":"Brunelli Ricotta Salata is a brand of Ricotta Salata, a semi-hard, salted, and aged Italian cheese made from sheep's milk whey. Unlike fresh ricotta, it is firm, salty and crumbly, making it suitable for grating, shaving, and crumbling. Traditionally a Sicilian cheese, this version is made by the famous artisanal company Brunelli in Lazio, Italy. In addition to serving it on your cheese board with fruits or meats, it has a variety of uses in the kitchen as well. Try it shaved or grated over pasta dishes, such as Bucatini all'Amatriciana or Pasta alla Norma, and added to salads, especially with bitter greens like arugula or radicchio, served on pizzas.","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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpkg_k60rj.jpg?v=1784234234"},{"product_id":"cheddar-barely-buzzed-lbs","title":"Beehive Cheese Company Barely Buzzed","description":"\u003cp\u003eBarely Buzzed is an award-winning, cheddar-style cheese made by the Beehive Cheese Company in Utah, rubbed with a mixture of espresso and lavender. The cheese is made from pasteurized Jersey cow's milk and has a creamy, smooth texture with nutty, butterscotch, and caramel notes near the rind. \u003cbr\u003e\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731076407465,"sku":"11480","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_5396_800x-JPG.webp?v=1745863674"},{"product_id":"grand-paccard-lbs","title":"Grand Paccard","description":"\u003cp\u003eGrand Paccard is a raw cow's milk Alpine from the Haute-Savoie, washed-rind, aged into that semi-hard sweet spot where the paste turns supple and the flavor really opens up. Classic Savoyard recipe, made up in the mountains the way these cheeses have been made for a very long time.\u003c\/p\u003e\n\u003cp\u003eThe paste is smooth and pliant, breaks clean under the knife, and has that buttery Alpine backbone you get from cows grazing on real mountain pasture. Toasted hazelnut and brown butter run through the middle, and the washed rind gives it a gentle mushroomy lift right at the edge, a little forest-floor earthiness that keeps things interesting without ever getting stinky. Long savory finish, lingers on the palate.\u003c\/p\u003e\n\u003cp\u003eIf you already love Beaufort, Abondance, and the rest of the Savoie family, this one sits right in that lineage. A proper mountain cheese, made the old way, and a really nice piece to have on the board when you want something nutty and substantial without going full aged Comté.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731105669289,"sku":"12017","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp_5uhj5ww.jpg?v=1782170201"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/JasperHillAlphaTolman.jpg?v=1767466674"},{"product_id":"lavort-sheep-france-lbs","title":"Lavort","description":"\u003cp\u003eLavort is a raw Lacaune sheep's milk cheese from France's Auvergne region, made at Fromagerie de Terre Dieu by Patrick Beaumont, who reinvented the recipe in 1989. The wheel itself is the giveaway, a flattened boule with a cratered top that looks a little like a sinkhole or a tiny volcano, finished in a rustic stony rind shot through with native molds.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-hard, with a delicate open texture that breaks rather than cuts. Aged on fir wood boards for three to six months, it picks up real woodsy character from the boards, the kind of thing you can smell before you taste it. Flavor leans sweet and buttery up front, then opens into hay, toasted hazelnut, a little smoke, and that meaty, bacon-like savoriness that good raw sheep's milk gives you. Long finish, all sheep's milk sweetness.\u003c\/p\u003e\n\u003cp\u003eThis is one of those Auvergne cheeses that wears its terroir on the outside. The rind looks intense, but the paste is gentle and elegant, the kind of cheese that surprises people who expect a raw sheep's milk to come at them hard. One of my favorites for showing what a small producer in the Massif Central can do.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731135946921,"sku":"11630","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpo7_akgte.jpg?v=1782153397"},{"product_id":"lou-bren","title":"Rodolphe Le Meunier Lou Bren","description":"\u003cp\u003eLou Bren is a 100% sheep's milk tomme from Southern France, affined by Rodolphe Le Meunier out of the Loire Valley. It's an old-school recipe, very little done to the rind or to the paste, which is the whole point. What you get is an honest representation of the milk and the land it comes from, a semi-hard cheese with a natural rind and a pressed, supple interior that breaks in clean slabs under the knife.\u003c\/p\u003e\n\u003cp\u003eOn the palate it's savory and buttery, with a really nice meaty, hearty character that runs from front to finish. The rind is edible but often skipped, and the paste underneath carries a gentle brown-butter pull and a quiet earthy note from the natural affinage. Nothing loud, nothing showy, just a properly made sheep's milk tomme that tastes like the pasture it came from.\u003c\/p\u003e\n\u003cp\u003eThis one is at its best as the weather warms, when tomatoes and strawberries start to come in, and a chilled lighter red is on the table.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731138371753,"sku":"13951","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpye_0kp82.jpg?v=1782157198"},{"product_id":"mekkerbek-goat-gouda-lbs","title":"Mekkerbek Goat Gouda","description":"\u003cp\u003eMekkerbek is a semi-firm goat's milk Gouda from Belgium, made in the classic Dutch style but with Saanen goat milk in place of cow. The paste is pale ivory, smooth, and a touch flaky, breaking in clean slabs under the knife with a buttery pull that stays creamy on the tongue.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with fresh cream and toasted hazelnut, then rolls into a sweet caramel finish that lingers a solid beat before fading clean. This is the surprise of a good goat Gouda: none of the barnyardy funk you might be bracing for, just the bright lactic snap of goat's milk working underneath the sweetness. As it ages, the paste tightens up and the caramel note deepens toward something closer to browned butter and butterscotch.\u003c\/p\u003e\n\u003cp\u003eA great pick for anyone who loves aged cow's milk Gouda and wants to see what the same recipe does with a different animal. It slices clean for a board, shaves nicely over a salad, and melts smoothly when you want it to.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731145646249,"sku":"16282","price":35.0,"currency_code":"USD","in_stock":false}]},{"product_id":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Lamborghini.jpg?v=1767466810"},{"product_id":"ossau-iraty-aop-6-month","title":"Ossau Iraty AOP 6 Month","description":"\u003cp\u003eOssau-Iraty from the Pyrenees on the French side of the Basque Country, aged six months and protected under AOP since 1980. Made from raw sheep's milk (Manech and Basco-Béarnaise breeds), pressed and uncooked, with a natural rind that ages up dusty and firm.\u003c\/p\u003e\n\u003cp\u003eAt six months, the paste is dense and ivory, breaking into clean flakes rather than slicing smooth. Flavor is where this cheese earns its reputation: toasted hazelnut, browned butter, and that unmistakable sweet sheep's milk pull, with a soft grassy note underneath from the mountain pastures. It's not a stinky cheese, not a sharp cheese, just deeply savory and a little sweet on the finish.\u003c\/p\u003e\n\u003cp\u003eA great entry point for people who think they don't like sheep's milk, and a benchmark for people who already do. One of the oldest cheese recipes in Europe, and still one of the most quietly beautiful ones on the counter.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731156230313,"sku":"15778","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpef6sxsf.png?v=1784612263"},{"product_id":"rodolphe-lm-fumaison-lbs","title":"Rodolphe Le Meunier Fumaison","description":"\u003cp\u003eFumaison is a raw sheep's milk cheese from the cellars of Rodolphe Le Meunier in Tours, in France's Loire Valley. It's shaped like a small salami, netted and hung to age in the cave for months, then brined and cold-smoked over wood. That process is why people keep comparing it to charcuterie, but the paste underneath is firm, pressed, and unmistakably sheep.\u003c\/p\u003e\n\u003cp\u003eCut a slice and the first thing you get is smoke, but it's a warm woodsmoke, not a barbecue char. Underneath there's toasted hazelnut and a real sheep's-milk sweetness, almost like browned butter, that keeps building on the finish. The paste is dense and slightly springy, more like a young pecorino in the hand than a soft French cheese. The natural rind darkens through aging and smoking and carries the most concentrated flavor of the whole wheel.\u003c\/p\u003e\n\u003cp\u003eRodolphe Le Meunier was named Meilleur Ouvrier de France and Meilleur Fromager International in 2007, and Fumaison is the kind of little-known artisan cheese he built that reputation on. It's a rare shape, a rare technique, and one of the more distinctive smoked cheeses you'll find anywhere.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731169763497,"sku":"14177","price":55.0,"currency_code":"USD","in_stock":false}]},{"product_id":"rudolphe-lm-la-marotte-sheep-4-800g","title":"Rodolphe Le Meunier La Marotte","description":"\u003cp\u003eLa Marotte is a raw sheep's milk tomme from the Larzac plateau in the French Pyrenees, made by a small cooperative of eighteen shepherd families and selected and aged by Rodolphe Le Meunier in his own cellars. It is pressed, uncooked, semi-hard, and cut from a distinctive round wheel that is traditionally shaved on a girolle into delicate curls.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and smooth with a slight graininess as it warms, breaking cleanly under the knife. On the palate it opens with toasted hazelnut and brown butter, moves into a savory sheep's milk tang through the middle, and finishes long and quietly sweet. Older wheels will develop a tropical pineapple note that is the calling card of a properly aged Larzac tomme, and the natural rind adds a mineral edge of dried grass and stone just beneath.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of aged sheep's milk cheese that rewards a slow taste. The shepherds work the milk gently, Rodolphe finishes the wheels with patience, and what lands on the counter is nutty, savory, and just a little bit wild.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731174187177,"sku":"14845","price":40.0,"currency_code":"USD","in_stock":false}]},{"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":"tomette-corse-lbs","title":"Tomette Corse","description":"\u003cp\u003eTomme Corse is a rustic sheep and goat's milk cheese from the island of Corsica, pressed into small semi-hard wheels and aged under a natural, dusty rind. The paste is firm and creamy at once, pale straw in color, breaking into dense flakes under the knife with a slight give as it comes to room temperature.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with toasted hazelnut and browned butter, then pulls into a grassy, slightly tangy middle that reflects the maquis, the tangle of rosemary, thyme, and wild herbs that flavor the pastures the animals graze on. The finish is savory and dry, with a mild peppery lift and a mushroomy earthiness pulled from the cellar-aged rind.\u003c\/p\u003e\n\u003cp\u003eThis is old-school Corsican farmhouse cheese, the kind of wheel you'd find sitting on a wooden board in a mountain village, sliced thin over a piece of rustic bread with a glass of local red. What sets it apart is the balance, the sheep-milk richness kept in check by the lactic tang of the goat's milk and the herbal pull of the terroir. A really honest expression of the island.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731196043433,"sku":"16102","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/TometteCorse.jpg?v=1767630322"},{"product_id":"tome-pardou-chevre-montagne","title":"Tome Pardou Chevre Montagne","description":"\u003cp\u003eTome Pardou Chèvre Montagne is a raw goat's milk tomme from Fromagerie Pardou in the Ossau Valley, up in the French Pyrenees. Pressed, natural-rinded, and aged for several months in a former railway tunnel that Pardou converted into a cave. The tunnel does the real work here: steady cool air and high humidity let the wheels breathe slowly, and that slow ripening is where the flavor comes from.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory, semi-hard, and smooth. It breaks cleanly under the knife and then softens on the tongue rather than crumbling. First taste is that bright goat's milk tang, clean and citrusy on the front of the palate. Then it opens into toasted hazelnut and a light browned-butter note through the middle, with alpine herbs and a faint mushroomy pull from the natural rind sitting underneath. The finish is sweet and short, more nut than tang.\u003c\/p\u003e\n\u003cp\u003eThis is one of those mountain goat cheeses that people who think they don't like goat cheese end up loving. The tunnel aging tames the sharper edges and pushes the sweeter, nuttier side forward. A good everyday tomme with a lot of terroir in it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731197550761,"sku":"12533","price":52.0,"currency_code":"USD","in_stock":false}]},{"product_id":"tomme-du-chevre-grand-mere-1k-tr-black-truffle","title":"Tomme Du Chevre Grand Mere with Black Truffle","description":"\u003cp\u003eTomme de Chèvre Grand-Mère with Black Truffle is a French pasteurized goat's milk tomme, aged a few months and shot through with black truffle. The name Grand-Mère nods to the old-style farmhouse tomme recipe, a firm goat's milk wheel with a rustic natural rind, and this version takes that base and layers in real truffle through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is close-textured and smooth, breaking in clean slabs under the knife with a soft ivory color speckled with dark truffle veins. On the palate the goat's milk reads gentle and buttery up front, a quiet lactic tang underneath, then the truffle takes over, deeply earthy and mushroomy with a forest-floor pull that carries the finish. There is a whisper of brown butter from the aging that keeps everything grounded.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth reaching for is the balance. A lot of truffle cheeses lean too hard on the truffle or use a paste that cannot hold its own. Here the goat's milk tomme is mellow enough to let the truffle sing, but has enough character of its own to keep the cheese interesting from first bite to finish.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45731197714601,"sku":"13811","price":40.0,"currency_code":"USD","in_stock":false}]},{"product_id":"castelrosso-lbs","title":"Castelrosso","description":"\u003cp\u003eCastelrosso is a semi-hard cow's milk cheese from Piedmont in northern Italy, also known locally as toma brusca, the \"acid cheese.\" Made from pasteurized milk of Pezzata Rossa cows, the recipe is built around a higher natural acidity, which is where the name and the whole character of the cheese come from.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and chewy, breaking in short flakes under the knife rather than slicing clean, with a gray natural rind that ripens the wheel from the outside in. Closer to the rind you get more earthy, mushroomy notes and a softer texture, while the center stays firmer, chalkier, and more tangy. On the palate it leads with that bright lactic tang up front, then pulls into an earthy middle with a light peppery lift on the finish.\u003c\/p\u003e\n\u003cp\u003eThis is a proper regional Piedmont cheese, the kind of everyday toma that locals shave over warm salads or fold into pasta, but it holds its own on a board next to bigger, more famous northern Italian wheels. If you like your cheeses with a real acid backbone rather than the sweet nutty side of things, Castelrosso sits right in that lane.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45731280912553,"sku":"7253","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Castelrosso.jpg?v=1763168327"},{"product_id":"crottin-champcol-aged-3oz","title":"Crottin Fresh (3oz\/60g)","description":"\u003cp\u003eA traditional aged Crottin from the Loire Valley, the little wrinkled puck of goat's milk cheese that the region is built on. Crottin is one of those cheeses that changes character entirely depending on when you catch it, and the aged version is a different animal from the young one, denser, drier, and a lot more pronounced.\u003c\/p\u003e\n\u003cp\u003eThe paste tightens up as the wheel ages, going from soft and chalky to firm and slightly flaky, with the rind wrinkling and pulling in around it. On the palate it leads with that bright goat-milk tang you expect from a Loire chèvre, then opens into a real toasted-hazelnut nuttiness through the middle, with a quiet mushroomy note coming off the rind. The finish is clean and dry, more savory than sweet.\u003c\/p\u003e\n\u003cp\u003eThis is the version for people who already love young goat cheese and want to see where the recipe goes once it's had some time. Small format, big character, the kind of cheese that anchors a board without taking it over.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731295002793,"sku":"14131","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_578abbce-d3f8-4004-9ef3-26c1194a896b.png_v_1736256689.jpg?v=1755180894"},{"product_id":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp6v7x0nod.jpg?v=1784234258"},{"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":false}],"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":"schnebelhorn","title":"Schnebelhorn","description":"\u003cp\u003eSchnebelhorn is a raw cow's milk alpine from the Sankt Gallen region of Switzerland, named after a local peak. The make is the interesting part, cream is added back into the vat before the curds are set, which gives you a wheel that eats richer and rounder than most Swiss alpines of the same age.\u003c\/p\u003e\n\u003cp\u003eAged 8 to 10 months, the paste is semi-hard, dense, and smooth, with the occasional gritty crunch of crystal as the age concentrates. It breaks in clean slabs under the knife and softens on the tongue with a buttery pull that is all about that extra cream. On the palate it leads with toasted hazelnut and brown butter, then opens into roasted onion and a savory alpine depth that lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of alpine to reach for when you want the nutty and caramel notes of a Gruyère but with a little more decadence in the paste. It melts beautifully, which makes it a natural for fondue or over potatoes, and it holds its own on a board next to something sweet.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731347169449,"sku":"10001356","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Schnebelhorn.jpg?v=1763336290"}],"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?page=4","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}