{"title":"Semi-Soft Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSupple, sliceable, and built to melt — semi-soft is where the cheese board meets the hot plate. Explore \u003c\/span\u003e\u003cstrong\u003eFrench and Swiss Raclette\u003c\/strong\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cstrong\u003eMorbier\u003c\/strong\u003e\u003cspan\u003e with its signature ash line, aged \u003c\/span\u003e\u003cstrong\u003eComté\u003c\/strong\u003e\u003cspan\u003e, Spanish \u003c\/span\u003e\u003cstrong\u003eDrunken Goat (Cabra al Vino)\u003c\/strong\u003e\u003cspan\u003e, Norwegian \u003c\/span\u003e\u003cstrong\u003eJarlsberg\u003c\/strong\u003e\u003cspan\u003e, and Corsican \u003c\/span\u003e\u003cstrong\u003eFleur de Maquis\u003c\/strong\u003e\u003cspan\u003e rolled in wild herbs — each hand-selected by The Cheese Store of Beverly Hills. Pair with crusty bread and cornichons, or warm the wheel for a tableside raclette. Shop 20+ semi-soft cheeses for nationwide shipping, or visit us in Beverly Hills since 1967.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"fourme-dambert-1","title":"Fourme d'Ambert","description":"\u003cp\u003eFourme d'Ambert is an AOP cow's milk blue from the Auvergne region of central France, one of the oldest blues in the world with roots going back over a thousand years. It comes in its signature tall cylinder, smaller and taller than most blues, with a dusty natural rind that hides a pale ivory paste laced with fine blue-green veins.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and dense, almost fudgy, and slices clean without crumbling. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue spreads in even seams from edge to edge rather than pooling in pockets. On the palate it opens with sweet fresh cream and hazelnut, then the blue arrives mid-palate as a savory pull rather than a sharp bite, with a quiet mushroomy note from the rind. The finish is gentle, a soft mineral lift that lingers without burning.\u003c\/p\u003e\n\u003cp\u003eThis is the blue to reach for when you want something refined and approachable, the gateway for people who think they don't like blue cheese and a regular standby for those who do. Mild, nutty, and properly made, right in the sweet spot of the Fourme tradition.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45873110909097,"sku":"10001411","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fourme-d-ambert.jpg?v=1744803867"},{"product_id":"morbier","title":"Morbier","description":"\u003cp\u003eMorbier is a raw cow's milk cheese from the Franche-Comté in eastern France, made in the same Jura highlands that give us Comté. The thing everyone notices first is that dark seam of vegetable ash running right through the middle of the paste, a holdover from the days when farmers would cover the morning's curds with ash to protect them until the evening milking went on top.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and semi-soft, ivory to pale yellow, and gives gently under the knife. Flavor opens mild and buttery with a fresh-cream lactic note up front, then pulls into mushroom, hay, and a soft earthy lift from the pinkish washed rind. The finish is clean and mid-length, more savory than sharp. It melts beautifully, which is why it ends up in gratins and on potatoes all over the Jura.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese that rewards patience at room temperature. Let it sit out, watch the paste relax, and the rind aromatics come forward. Right in the sweet spot for anyone who likes a washed rind with cream-forward manners rather than full barnyard.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673212051625,"sku":"12016","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-morbier.jpg?v=1744803908"},{"product_id":"livarot","title":"Livarot","description":"\u003cp\u003eLivarot is a cow's milk washed-rind cheese from Normandy, France, soft-paste under a sticky orange rind and ringed with five strips of dried sedge that give it its nickname, the Colonel.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and yielding, the kind of soft-ripened cheese that gives under the knife and grows almost spoonable near the rind as it ages. That orange rind gets there honestly, washed in brine through maturation, which is what pulls the color forward and builds the pungent, barnyardy character the cheese is famous for. On the palate it leads with a big savory hit, wet straw and cellar and a mushroomy pull from the rind, then a salty meaty depth that lingers well past the swallow. The interior stays a touch milder than the nose suggests, with a soft buttery undertone keeping the funk in check.\u003c\/p\u003e\n\u003cp\u003eThis is a classic of the Pays d'Auge and one of the oldest named cheeses in Normandy, AOP protected and made to a recipe that has not needed updating. If you like a serious washed-rind cheese with a real point of view, this is the one to know.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673218801833,"sku":"10001244","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-livarot-coupe.jpg?v=1744803993"},{"product_id":"pont-leveque-lbs","title":"Pont L'Eveque","description":"\u003cp\u003ePont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy, made by Graindorge in the town of Livarot. One of the oldest named cheeses in France, with records going back to the 13th century, and it carries AOP protection tied to the Normandy region.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, pale straw in color, with a buttery, nutty character through the middle and a softer cream line just under the rind as it ripens. That orange-pink rind is brine-washed during affinage, which is where the pungency lives, mushroomy, earthy, a little barnyardy, with a savory pull that lingers on the finish. The aroma reads stronger than the paste actually tastes, which is part of what makes this cheese a good entry into the washed-rind family.\u003c\/p\u003e\n\u003cp\u003eThis is a proper Norman cheese, square because it always has been, and it eats best at room temperature when the paste has had time to relax and the rind has come forward. A great one to have on the counter for a few hours before serving.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673219096745,"sku":"10001318","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PontL_eveque.jpg?v=1765237216"},{"product_id":"shafts-blue-cheese","title":"Shaft's Blue Cheese","description":"\u003cp\u003eShaft's Blue is a cow's milk blue from Cedar Ridge, California, the kind of American blue that earns its place next to the European classics. The paste is semi-soft, buttery, and shot through with veins of Penicillium roqueforti that the wheels are pierced to encourage, letting the mold breathe evenly all the way through.\u003c\/p\u003e\n\u003cp\u003eThe flavor opens buttery and clean, then the blue kicks in with a confident peppery bite that pulls back before turning sharp. Plenty of salt, a mushroomy cave-driven depth, and a long savory finish that lingers well past the swallow. It crumbles when you want it to, holds together when you want a slab, and stays creamy enough to spread on a piece of walnut bread.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for people who already love blue, the kind of wheel that holds its own next to a Stilton or a Roquefort while staying recognizably Californian, a little drier on the rind and a little fruitier in the paste.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673219883177,"sku":"11737","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/shafts_blue.jpg?v=1744804027"},{"product_id":"amadeus","title":"Amadeus","description":"\u003cp\u003eFrom Austria, Amadeus is a young cow's milk cheese aged for about four months. In that time, the paste sets into a pliable, semi-soft slab that yields easily under the knife, holding its shape on the board but bending soft against the tongue. The rind keeps the inside protected through the aging cellar, so the paste stays smooth and even, with a faint cream-line just under the surface. On the palate you get a clean buttery character first, the kind of mild lactic note that reads close to fresh cream. A quiet nutty whisper builds in the middle, pulled out of the slow four-month rest. The finish is short and tidy, fading without weight and leaving the palate clean for the next bite. This is a true table cheese, the kind built for everyday eating. 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":45682853118121,"sku":"10001058","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/unitled-amadeuis-37.jpg?v=1765253285"},{"product_id":"jarlsberg","title":"Jarlsberg","description":"\u003cp\u003eJarlsberg is the famously sweet, nutty semi-soft from Norway, made from pasteurized cow's milk and instantly recognizable by the big round eyes scattered through its pale yellow paste. The recipe was developed in the 1950s at the Agricultural University in Ås, and the cheese is named for the historic Jarlsberg region.\u003c\/p\u003e\n\u003cp\u003eThe paste is smooth and pliable, slicing clean off the wheel with that signature chew. On the palate it opens with fresh sweet cream and butter, then pulls into a clear toasted hazelnut note through the middle. The eyes come from a propionic culture working slowly in temperature-controlled caves, the same family of bacteria responsible for the holes and the nuttiness in Swiss Emmental, though Jarlsberg reads sweeter and softer than its Alpine cousin.\u003c\/p\u003e\n\u003cp\u003eThis is a mild cheese, but mild doesn't mean flat. It melts beautifully over a burger or into a gratin, slices clean for a ham and rye sandwich, and holds its own on a board next to bolder neighbors. A good gateway for anyone who thinks they don't like cheese, and a workhorse for anyone who already does.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673226371241,"sku":"10001229","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Jarlsberg_369fcb85-91de-4b69-9668-fcc09136e732.jpg?v=1763310093"},{"product_id":"swiss-raclette","title":"Swiss Raclette","description":"\u003cp\u003eFrom the Canton of Valais in Switzerland, this is a young cow's milk alpine built for one thing above all: melting. Higher in fat than most of its alpine cousins, which is exactly what gives it that glossy, spoonable pool when it hits heat.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, a pale straw color under a washed orange-tinged rind. Eaten cold off the knife it's buttery and savory with a light tang, a soft mushroomy note off the rind, and a gentle toasted-hazelnut pull through the middle. Put it under a broiler or over a raclette grill and the whole thing changes character: the fat releases, the milk sweetens, and the savory side deepens into something earthy and warm.\u003c\/p\u003e\n\u003cp\u003eScrape it over boiled potatoes, melt it onto roast vegetables, or thin-slice it onto a sandwich. It's a communal cheese, the kind you pull out when people are standing around the kitchen waiting for the next portion to bubble.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673226993833,"sku":"10001332","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-swiss-raclette.jpg?v=1744804125"},{"product_id":"tomme-de-chevre","title":"Tomme De Chevre Grand Mere","description":"\u003cp\u003eFrom the Aquitaine region of southwestern France, this is a classic farmhouse-style goat tomme, the kind of wheel you'd find on a Sunday market table in the Pyrenean foothills.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, ivory-pale, with a natural grey-mottled rind that comes from a few quiet months in the cellar. On the palate it leads with a clean goaty lactic tang, fresh and a little citrusy, then opens into a mellow, slightly grassy middle with a soft mushroomy pull from the rind. The finish is gentle, just enough cellar-cool earthiness to remind you it's been aged, not so much that it takes over.\u003c\/p\u003e\n\u003cp\u003eThis is the goat tomme for someone who wants the character of chèvre without the sharper, chalkier punch of a young crottin. Approachable, balanced, right in the sweet spot where farmhouse rusticity meets everyday eating.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673228730537,"sku":"10001382","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tomme_de_che_vre.jpg?v=1744804131"},{"product_id":"vacherin-fribourgeois","title":"Vacherin Fribourgeois","description":"\u003cp\u003eVacherin Fribourgeois is a raw cow's milk Alpine cheese from the canton of Fribourg in Switzerland, brushed and washed through aging until the rind turns tacky and pungent. It is one of the foundational cheeses of Swiss fondue, going back nearly a thousand years.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, deep cream in color, dotted with the occasional small \"eyes\" and breaking into soft slabs under the knife. This is not a quiet cheese. The washed rind drives a strong, aromatic character, cellar and roasted onion off the nose, that carries straight into the paste. On the palate it leads with a robust savory pull, toasted hazelnut and brown butter through the middle, and a meaty, faintly funky depth from the rind that holds long past the swallow.\u003c\/p\u003e\n\u003cp\u003eIt melts beautifully, which is why it anchors a moitié-moitié fondue and sits at the center of so many Swiss melted-cheese dishes, but it earns its spot on a board on its own. A real mountain cheese, made the old way, by only a handful of producers left.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default","offer_id":45673228894377,"sku":"12348","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/vacherin_fribourgeois.jpg?v=1744804136"},{"product_id":"saint-nectaire","title":"Saint Nectaire","description":"\u003cp\u003eSaint-Nectaire is a raw cow's milk AOP cheese from the volcanic high pastures of the Auvergne in central France, one of the oldest farmhouse cheeses in the country and a benchmark for the rustic semi-soft category. The wheels are aged on rye straw in cool cellars for at least eight weeks, where the natural rind takes on a mottled grey, white and tan coat that smells unmistakably of mushrooms and damp stone.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and ivory, giving just slightly under the knife with a smooth break and a faint chalk through the center on younger wheels that fades to a buttery cream line as the cheese ripens. On the palate it leads with fresh cream and salted butter, then pulls into cellar mushroom, wet hay and a quiet hazelnut underneath. The finish is mid-length and clean, holding onto the earthy note for a beat before fading.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese that built the Auvergne's reputation, and a fresh wheel in good condition is what every other semi-soft natural-rind from the region is measured against.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673229418665,"sku":"11749","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-saint-nectaire.jpg?v=1744804143"},{"product_id":"valdeon","title":"Valdeon","description":"\u003cp\u003eValdeón is a blended cow's and goat's milk blue from the Picos de Europa in Castilla y León, Spain, with IGP protection tying the recipe to its mountain home.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and a little fudgy, with blue veins running heavy through a pale ivory body. Wheels are pierced young so the Penicillium roqueforti can breathe through the cheese, then wrapped in sycamore leaves and tucked into the cool, humid caves of the region for a couple of months. On the palate it opens with a buttery, salt-forward entry, then the blue veining kicks in with a confident peppery bite that pulls back into a long, savory finish. More assertive than a Gorgonzola Dolce, less feral than a Cabrales, sitting right in the sweet spot for someone who wants a serious Spanish blue without going all the way to the deep end.\u003c\/p\u003e\n\u003cp\u003eThe leaf wrap is the giveaway on the counter and part of why this cheese is worth knowing, it keeps the paste moist and gives the rind that mottled, foraged look that says mountain cheese before you've even cut into it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230368937,"sku":"10001429","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/valdeon.jpg?v=1744804161"},{"product_id":"papillon-tomme-de-brebis","title":"Tomme Brebis Papillon","description":"\u003cp\u003eThis is Tomme de Brebis from Fromageries Papillon in Roquefort-sur-Soulzon, the same house better known for their Roquefort, working in sheep's milk down in the south of France. It's a semi-soft pressed wheel with a natural rind, and one any old cheese store customer will recognize, we were short on this one for about eight months during a global shortage and it just came back.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale and supple, gives gently under the knife, and stays light on the palate rather than dense or chalky. Flavor leans savory and nutty with that pronounced caramelized-milk and browned-butter character you get from a well-pressed sheep tomme. It's mellow, sweet, and easygoing, not the loud, salty pull of an aged manchego or a hard pecorino, more pastoral and gentle, with a clean finish.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a cheese that goes with almost anything, a real workhorse on the board, and a quietly elegant one on its own.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673236398249,"sku":"10001278","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-papillon-tomme-de-brebis-2.jpg?v=1744804384"},{"product_id":"tomme-brulee","title":"Tome Brulee","description":"\u003cp\u003eA Basque-style sheep's milk tomme with a torched rind, that's where the name comes from, brûlée, burned. The wheel is flame-finished after aging, which is what gives it the dark caramel-colored crust and the faint toasted note that bleeds into the paste edge.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft, smooth, ivory, breaks in clean even slabs under the knife. On the palate it leads with that classic Pyrenean sheep's milk sweetness, soft buttery lactic up front, then a warm toasted-almond and hazelnut pull through the middle. The torched rind adds a quiet caramelized note on the finish, mid-length, clean, never sharp.\u003c\/p\u003e\n\u003cp\u003eThis is one of those sheep's milk tommes that sits in the easygoing camp, mild but not flat, with enough character from the rind treatment to make it stand apart from a standard Ossau or Abbaye de Belloc. Right in the sweet spot where mellow and interesting meet.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673237053609,"sku":"13222","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/01-tomme-brulee.png?v=1781640701"},{"product_id":"le-delice-de-jura","title":"Reblechon - Le Delice Du Jura","description":"\u003cp\u003eReblochon-style cow's milk cheese from the Savoie region of France, a supple washed-rind wheel built on the rich alpine pastures that gave the original its reputation. Pliable, cream-forward, and squarely in the mild-to-medium range, the kind of washed rind that draws people in rather than scaring them off.\u003c\/p\u003e\n\u003cp\u003eThe paste is velvety and giving, with a soft pinkish-orange rind that brings a quiet mushroomy, cellar-cool note over the top of the buttery cream. At room temperature it loosens up and turns almost spoonable, and the flavor pulls a little more savory as the rind opens up. There's a light browned-butter hint along the cream line near the rind, but the dairy itself stays the headline, clean and fresh.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want washed-rind character without the full barnyard. It melts beautifully, which is why it ended up at the center of tartiflette in the first place, and it's just as happy at room temperature on the board with a piece of crusty bread.\u003c\/p\u003e","brand":"Savory Gourmet","offers":[{"title":"Default Title","offer_id":45673238003881,"sku":"3370010001401","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-reblechon-le-delice-du-jura.jpg?v=1744804410"},{"product_id":"tomme-de-chevre-muscadet-lbs","title":"Tomme de Chevre Muscadet","description":"\u003cp\u003eThis is a goat's milk tomme from Aquitaine in southwestern France, a pressed semi-soft wheel with a natural rind and a quietly elegant personality. Goat tommes from this corner of France tend to lean gentle rather than barnyardy, and this one sits right in that sweet spot.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale ivory, close-grained and supple, giving evenly under the knife with a clean break. On the palate it opens with a soft lactic tang, the kind of fresh-cream brightness goat milk does so well, then pulls into a mellow hazelnut and brown-butter middle as the pressed paste shows its age. The natural rind adds a quiet mineral note underneath, more cellar stone than mushroom.\u003c\/p\u003e\n\u003cp\u003eJust because it's mild doesn't mean it's not flavorful. This is a goat cheese for people who think they don't like goat cheese, and a familiar pleasure for those who already do.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243508905,"sku":"10001383","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tomme_de_che_vre_369c7175-e89f-4660-b0d5-7e85b09946c3.jpg?v=1744804651"},{"product_id":"rodolphe-lm-roquefort-lbs","title":"Rodolphe Le Meunier Roquefort","description":"\u003cp\u003eRoquefort is the sheep's milk blue from Roquefort-sur-Soulzon in the south of France, aged in the natural limestone caves of Combalou where cool damp air pulled through the fleurines feeds the Penicillium roqueforti and shapes every wheel. This particular selection is finished by Rodolphe Le Meunier, the affineur out of the Loire who picks his wheels at the moment he thinks they are in balance.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and moist, pale ivory shot through with even blue veining, breaking rather than slicing cleanly under the knife. It opens tangy on the front of the palate from the raw sheep's milk, then the blue kicks in through the middle with a confident peppery bite, and the whole thing pulls back into a long sweet buttery finish that is the calling card of a properly aged Roquefort. There is a damp limestone and mushroom note from the caves running underneath all of it.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth the splurge is the affinage. A lot of Roquefort can lean too salty or too sharp on the front end. Rodolphe's wheels hold the salt back and let the sweet finish do the work.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673243869353,"sku":"13743","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/roqueforte_ddc749dd-5e5b-41b7-9d42-b03c9871b83a.jpg?v=1744804658"},{"product_id":"roquefort-papillon-lbs","title":"Roquefort Papillon","description":"\u003cp\u003eRoquefort Papillon is a raw sheep's milk blue from Roquefort-sur-Soulzon in the Aveyron, made by Fromageries Papillon and aged in the natural limestone caves the appellation is named for. Roquefort was the first AOC cheese ever protected, back in 1925, and Papillon has been working these caves since 1906.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, shot through with even veins of blue from the Penicillium roqueforti that breathes through the wheel as it ages. On the palate it leads with the rich, buttery sweetness of sheep's milk, then the blue kicks in with a controlled piccante bite before the finish pulls long and sweet with a quiet mineral note from the caves. Salt, tang, and sweetness all show up in the same bite, balanced rather than aggressive.\u003c\/p\u003e\n\u003cp\u003eThis is Roquefort done in the classic style, the kind where the cave does as much of the work as the curd. A piece at room temperature, with the veins relaxed and the cream line just starting to glisten, is right in the sweet spot.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673243902121,"sku":"10001420","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_545de8aa-a1aa-49e1-bd82-43a906e80e5e.png_v_1736262424.jpg?v=1755125830"},{"product_id":"roquefort-society-bee-lbs","title":"Roquefort Society Bee","description":"\u003cp\u003eThis is Roquefort from Société, the oldest and largest of the Roquefort houses, made in Roquefort-sur-Soulzon in the Aveyron from raw sheep's milk and aged in the natural limestone caves of Mont Combalou. The Bee label is their classic A.O.C. selection, one of the oldest protected cheeses in the world with a recipe that traces back nearly a thousand years.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and semi-soft, moist and yielding, shot through with a wide even spread of blue-green veining. That spread is the calling card of properly aged Roquefort, the wheels are pierced during affinage so the Penicillium roqueforti can breathe through the cheese rather than getting injected after the fact. On the palate it leads with a bright salty tang, then the buttery sheep's milk richness comes up underneath, and the finish pulls long and sweet with a peppery piccante bite holding on at the back of the tongue.\u003c\/p\u003e\n\u003cp\u003eThe natural cave air does what no climate-controlled room can replicate, drawing through the fleurines in the rock and leaving that damp-stone, mushroomy depth in the paste. Right in the sweet spot where intense meets elegant.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673244065961,"sku":"10001421","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/roqueforte_6b32cdf0-a4bd-47fc-9d41-33b7e79d591e.jpg?v=1744804663"},{"product_id":"bethmale-chevre-jean-faup","title":"Bethmale Chevre Jean Faup","description":"\u003cp\u003eFrom the Ariège in the French Pyrenees, this is a semi-soft goat's milk cheese made by Fromagerie Jean Faup, a Bethmale-style chèvre worked in the tradition of the Bethmale Valley\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and even, with a thin natural rind. Up front, you get that bright lactic tang you want in a good chèvre, like fresh yogurt with a citrus edge. The middle pulls into something more savory, mushroomy and grassy, with a quiet floral lift on the back end. It's pronounced but never sharp, sitting in the gentler end of goat's milk territory.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673246195881,"sku":"11488","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-bethmale-chevre-jean-faup.jpg?v=1744804700"},{"product_id":"drunken-goat-cabra-al-vino","title":"Drunken Goat \/ Cabra Al Vino","description":"\u003cp\u003eCabra al Vino, better known as Drunken Goat, comes from the Murcia region in southeastern Spain, where pasteurized goat's milk is pressed into semi-soft wheels and then bathed for days in local Doble Pasta red wine. That wine soak is the whole story. It stains the rind a deep purple-black and pulls a quiet sweetness into the paste.\u003c\/p\u003e\n\u003cp\u003eThe interior is bright white, smooth, and supple, slicing clean without any of the chalk you sometimes get from younger goat cheeses. On the palate it leads with a soft, buttery goat-milk character, then opens into a gentle fruity sweetness from the wine before finishing with a clean lactic tang. There's none of the barnyard funk people sometimes brace for with goat cheese, which is why this one converts skeptics.\u003c\/p\u003e\n\u003cp\u003eIt's a DOP cheese, so the recipe and region are protected. Cabra al Vino sits right in the sweet spot for an everyday board cheese, mild enough to lead a plate, pretty enough on the cut to anchor one. The purple rind against the white paste is one of the most striking slices in the case.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673251471529,"sku":"10001171","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-drunken-goat.jpg?v=1744804748"},{"product_id":"fleur-de-maquis-brin-damour-lbs","title":"Fleur de Maquis\/Brin D'Amour (1.5lb)","description":"\u003cp\u003eFleur de Maquis, also known as Brin d'Amour, is a sheep's milk cheese from Corsica, the island off the south coast of France where the wild maquis brush grows thick across the hillsides. The wheel is rolled in that same maquis, rosemary, thyme, savory, and a scatter of edible flowers and juniper, so the rind is the first thing you smell and the last thing you taste.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is ivory, semi-soft, and supple, with a softer cream line just under the herb crust and a slightly chalkier center when it's young. On the palate it's a gentle sheep's milk cheese, more buttery than tangy, that lets the herbs do the talking, rosemary up front, thyme and savory through the middle, a light peppery tickle on the finish. Almost minty in its aroma, as we like to say, but the paste itself is one of the most delicate sheep cheeses around.\u003c\/p\u003e\n\u003cp\u003eIt looks intense covered in all those herbs, but it's a small cheese that leaves a big impression, the kind of wheel that anchors a Mediterranean board next to a glass of rosé and a few fresh figs.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673252290729,"sku":"10001189","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fleur-du-maquis.jpg?v=1744804761"},{"product_id":"raclette-french-wheel-13lb","title":"French Raclette","description":"\u003cp\u003eFrench Raclette from the Alps of Savoie, a cow's milk semi-soft built around one job: melting. The paste is smooth, supple, the color of soft butter, and it gives just slightly under the knife before it ever sees heat.\u003c\/p\u003e\n\u003cp\u003eTaste it cold and you get savory nuttiness up front, real cultured butter and fresh cream through the middle, with a gentle tang on the back of the palate. The rusty-orange washed rind brings a quiet roasted-onion and mushroom note that builds the longer the cheese sits out. Once it hits a flame or a raclette grill, the paste turns silky and pourable, and those onion and forest-floor notes step forward, more assertive than the Swiss version of the same recipe.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese the dish is named after, the one you scrape molten over boiled potatoes with a pile of cornichons and pickles on the side. A wheel like this is built for a table of people, a cold night, and a bottle of something Alpine and bright.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673256026281,"sku":"10001333","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-french-raclette.jpg?v=1744804775"},{"product_id":"demagi-taleggio-pdo-green-label-1","title":"De'Magi Taleggio PDO Green label (Aged)","description":"\u003cp\u003eA washed-rind cow's milk Taleggio PDO from Lombardy, matured in the Tuscan cellars of our dear friend Andrea Magi. The Green Label is the slightly older sibling of the Brown, a step further along in age and a step bolder on the palate, with the stamped T on the rind that marks the real PDO.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and properly ripe right now, with a tacky orange washed rind from a salt-water brine and a creamy, melt-in-your-mouth interior that runs just slightly near the edge once it warms up. On the nose it's pungent in that old-school Trappist-monk washed-rind way, but the flavor lands rounder than the aroma, fruity and lightly tangy with a meaty, savory pull and a mushroomy character coming off the rind. The finish carries the brine and the salt of the rind well past the swallow.\u003c\/p\u003e\n\u003cp\u003eEat the rind on this one, that's where half the flavor lives.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673273917609,"sku":"14864","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_e52745e7-5b29-4902-a234-8e9ea668efb8.png_v_1736256884.jpg?v=1755054241"},{"product_id":"avarizia","title":"De'Magi Avarizia","description":"\u003cp\u003eAvarizia is a washed-rind cow and buffalo milk cheese from De'Magi in Castiglion Fiorentino, Tuscany. The recipe uses less salt than most washed rinds, which lets the buffalo milk push through on the palate.\u003c\/p\u003e\n\u003cp\u003eThe rind is reddish, moist, and a little sticky, the kind that tells you the cheese has been properly tended in the cave. Under it the paste is straw-colored, semi-soft, and supple, with a buttery consistency that holds together under the knife but gives way the second it warms up. The nose is pungent, classic washed-rind territory, all mushroomy and earthy. The palate is rounder than the aroma suggests, with the buffalo cream lending a richness that softens the funk and the lower-salt approach keeping things from getting sharp. It's a good answer for someone who likes Taleggio but wants something with a little more cream behind it.\u003c\/p\u003e\n\u003cp\u003eThis is a serious washed-rind cheese with a velvet glove on it, intense where it needs to be, gentle where it counts.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45730912927913,"sku":"10067","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon.png_v_1730984373_8640c9a4-1e8d-4fe7-9d0c-0e791d77fbaf.jpg?v=1756232975"},{"product_id":"abbaye-de-tamie","title":"Abbaye de Tamie","description":"\u003cp\u003eAbbaye de Tamié comes from the Abbaye Notre-Dame de Tamié, a Trappist monastery tucked into the Savoie mountains of France, where the monks have been making cheese in this style for generations. It's an unpasteurized cow's milk cheese aged just above 60 days so it can be brought into the US, and the rind is brushed and washed with brine through the whole aging process, which is what develops that distinctive pinkish-salmon color on the wheel.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is semi-soft, really smooth and buttery, with a creamy give that opens up the longer the cheese sits at room temperature. Flavor is mellow up front with a nutty, savory pull that gets more pronounced as the wheel ages. The washed rind brings in some of that mushroomy, earthy character you expect from a Trappist style, but the whole thing stays gentle, never stinky.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one stand out is the discipline behind the recipe. The monks at Tamié work the rind by hand, wheel by wheel, in the same cellars they've used for generations, and you can taste that care in how clean and balanced the finish is.\u003c\/p\u003e","brand":"The Cheese Store of Beverly Hills | Domenico's Foods","offers":[{"title":"Default Title","offer_id":45730916860073,"sku":"10001051","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AbbeyeTeTamie.jpg?v=1763418018"},{"product_id":"beemster-vlaskaas-gouda-lbs","title":"Beemster Vlaskaas Gouda","description":"\u003cp\u003eBeemster Vlaskaas is a semi-soft, semi-aged cow's milk Gouda from the Beemster polder in North Holland, made by the Beemster cooperative. Originally produced once a year to celebrate the flax harvest, the recipe is now made year-round.\u003c\/p\u003e\n\u003cp\u003eThe paste is buttery and supple, pale yellow, cutting cleanly without crumbling. Sweet, fresh-cream notes come through on the front of the tongue from the rich Dutch milk, followed by a delicate almond character through the middle, and that signature sweet-sharp finish that has always defined Vlaskaas.\u003c\/p\u003e\n\u003cp\u003eBeemster cows graze on the mineral-dense pasture of the reclaimed polder, four meters below sea level. The grass that grows there pulls minerals up from the clay seabed, and you can taste the difference in the milk: clean, sweet, with a depth that most semi-aged Goudas don't reach.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45730935865513,"sku":"16135","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Beemster_Vlaskaas_Gouda.jpg?v=1767673035"},{"product_id":"bonde-dantan-200g","title":"La Bonde d'Antan (200g)","description":"\u003cp\u003eA pasteurized goat's milk cheese from the Loire Valley, shaped as a small barrel under a wrinkly geotrichum rind. Classic Loire chèvre territory.\u003c\/p\u003e\n\u003cp\u003eThe paste is chalky through the center with a thin cream line just inside the rind that softens as the cheese ripens. On the palate it opens with a bright lactic tang, lemony and yogurty, then pulls into a gentle almond-skin nuttiness on the finish. The wrinkly rind adds a light mushroomy lift without going barnyardy. Just because it's a gentle cheese doesn't mean it's not flavorful, the goaty signature is right there, just dialed in rather than turned up.\u003c\/p\u003e\n\u003cp\u003eThis one sits right in the sweet spot of the aged chèvre category, expressive enough to anchor a plate, approachable enough for someone still warming up to goat's milk.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45730936389801,"sku":"12790","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FreshGoat.jpg?v=1767464867"},{"product_id":"casolare-scamorza-affumicata-lbs","title":"Casolare Scamorza Affumicata (Smoked)","description":"\u003cp\u003eCasolare Scamorza Affumicata comes from Caseificio Il Casolare in Battipaglia, down in Campania. It's a pasta filata cow's milk cheese, shaped by hand into the signature pear form, tied at the top, and cold-smoked over natural wood until the rind takes on that tawny color.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and chewy with the elastic pull that pasta filata cheeses are known for. On a fresh blade you can see the moisture, really bright, still moist all the way through. The smoke leads on the palate without overwhelming, with a sweet caramel note pulling underneath, and it finishes clean.\u003c\/p\u003e\n\u003cp\u003eThis is a favorite of the pizza restaurants we sell to, the ones that really know Italian pizza. Pull it apart by hand rather than slicing it and the texture comes out even better when it melts. A more flavorful move than mozzarella when you want some smoke in the mix.\u003c\/p\u003e","brand":"Caseificio Il Casolare SNC","offers":[{"title":"Default Title","offer_id":45731072049321,"sku":"12067","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/SmokedScarmoza.jpg?v=1765239339"},{"product_id":"cabrales-lbs","title":"Cabrales","description":"\u003cp\u003eCabrales comes from the Asturias region of northern Spain, a DOP blue made from a blend of raw cow, goat, and sheep's milk depending on the season. The wheels are aged in natural limestone caves in the Picos de Europa for two to four months, where the airflow and humidity let Penicillium molds develop on their own without any needling.\u003c\/p\u003e\n\u003cp\u003eThe paste is loose and crumbly, breaking into chunks rather than slicing clean, shot through with deep blue-green veining that runs all the way to the rind. The aroma is strong and cavy, and the flavor is bold, with a pronounced piccante bite at the back of the palate, a salty edge, and a long finish that sticks with you.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more intense blues in the case, in a class of its own among Spanish blues.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731072573609,"sku":"12206","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cabrales4-valfriu-bueno_1.jpg?v=1745858923"},{"product_id":"cabricharme-lbs","title":"Cabricharme","description":"\u003cp\u003eCabricharme is a raw goat's milk washed-rind cheese from Belgium, aged about three months in damp cellars where the rind is repeatedly washed in brine. That work at the surface is what gives the cheese its sticky, salmon-pink rind and most of its character.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath stays semi-soft and smooth, fresh and milky and clean in the way a good young goat's milk cheese should be. The rind brings the savory pull, yeasty, meaty, with a dry-aged-beef quality and a quiet sweetness of honey and toasted hazelnut underneath. Not so harsh as some goat's milk cheeses can be, but really cleanly done. The contrast between the creamy interior and the funkier washed rind is the whole point, and at three months it sits right in the sweet spot.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731072901289,"sku":"12842","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/15544_Cabricharme-3.webp?v=1745858557"},{"product_id":"champignon-grand-noir-lbs","title":"Grand Noir","description":"\u003cp\u003eGrand Noir is a German blue from Käserei Champignon in the Allgäu, the alpine dairy region in the south of Bavaria, wrapped in its signature jet-black wax rind. The wax does real work here, holding moisture in so the paste stays luxuriously buttery while the blue develops underneath.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and rich, a pale ivory color shot through with bold blue veining that runs evenly across the wheel. On the palate it opens with sweet cream and butter, then the blue pushes through with a savory, slightly tangy lift and a controlled peppery bite on the back end. There is real depth to it, salty and sweet at the same time, with a long finish that holds on the palate.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for people who want the bite without the sharp acidic edge that some blues lean into. The cream-forward paste makes it approachable, the veining gives it confidence, and the whole thing reads as decadent rather than aggressive.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731075227817,"sku":"10001413","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/GrandCruBlue.jpg?v=1765234032"},{"product_id":"chabert-tomme-crayeuse","title":"Chabert Tomme Crayeuse","description":"\u003cp\u003eTomme Crayeuse is a semi-soft cow's milk cheese from Savoie, in the French Alps, developed in 1995 by affineur Max Schmidhauser as a modern take on the old Tomme de Savoie recipe. What makes it special is the two-stage aging: a stint in a cool, damp cellar to build the chalky natural rind, then a move to a warmer cave so the paste softens from the outside in.\u003c\/p\u003e\n\u003cp\u003eCut a wedge and you can see exactly what that does. There's a creamy, almost melting band right under the rind, then a firmer, slightly chalky core in the middle. The paste is buttery and mushroomy with a clean lactic tartness on the front of the tongue, and the rind brings a real forest-floor character without any of the funk you'd get from a washed rind. It eats gentle but it's not a shy cheese, plenty going on between the cream line and the center.\u003c\/p\u003e\n\u003cp\u003eThe natural rind, dusty grey-white and very alpine-looking, is edible and worth eating, that's where most of the earthy depth lives. A great cheese for someone who likes a Tomme de Savoie but wants something a little softer and a little more expressive.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731075391657,"sku":"12574","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/TommedeSavoie_be23d88d-e75a-4ca3-8ffa-7e6288cef3da.jpg?v=1763395147"},{"product_id":"colston-bassett-stilton-lbs","title":"Colston Bassett Stilton","description":"\u003cp\u003eColston Bassett Stilton is a pasteurized cow's milk blue from Nottinghamshire, England, made at the oldest continuously operating Stilton dairy and aged by Neal's Yard Dairy in London. Milk comes from a handful of farms within a few miles of the dairy, and the curds are still hand-ladled, a slow traditional step that protects the structure of the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and fudgy with a really high fat content, so it breaks under the knife rather than crumbles, and the blue veining runs evenly through the wheel from being pierced during aging so the Penicillium roqueforti can breathe. On the palate it leads with sweet cream and a deep cocoa note, almost dark chocolate, with a little cherry or stone fruit drifting through the middle. The blue itself comes in late as a controlled peppery pull, more mineral tang than sharp bite, and the finish stays sweet long after the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is Stilton at its most luxurious. It earns its reputation as a dessert cheese, the kind of wheel you bring out at the end of a long meal with a glass of tawny Port and let everyone slow down for.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":45731084665001,"sku":"12780","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/ColtonBassetStilton.jpg?v=1763168988"},{"product_id":"locatelli-pecorino-saracino-red-pepper-lbs","title":"Locatelli Pecorino Saracino Red Pepper","description":"\u003cp\u003eSaracino is a young sheep's-milk pecorino from Locatelli, who makes cheese across Lazio and Sardinia, with the wheels formed in a traditional reed basket that leaves the canestrato impression on the rind. The paste is studded with little flakes of Calabrian chili pressed right through the cheese.\u003c\/p\u003e\n\u003cp\u003eIt's a semi-soft pecorino, aged about six weeks, so the texture is supple and fresh rather than dry and crystalline. The dairy reads mildly tangy and buttery, fresh-tasting the way a young sheep's-milk cheese should, and then the Calabrian chili builds slowly on the back of the palate. Mildly spicy by our measure, though your mileage may vary depending on where you're from. It does have some heat to it for sure.\u003c\/p\u003e\n\u003cp\u003eIt melts beautifully, which makes it a serious grilled cheese candidate, and shredded over a hot bowl of pasta alio e olio it does most of the seasoning for you.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731139944617,"sku":"11208","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/locatelli-saracino-with-red-pepper-cheese-wheel-5-lbs-cheese-locatelli-176655.webp?v=1745866144"},{"product_id":"milton-four-alarm-cheddar-lb","title":"Milton Four Alarm Cheddar","description":"\u003cp\u003eFour Alarm Cheddar comes out of Milton Creamery in Milton, Iowa, a small family-run dairy in the southeast corner of the state. The base is a young pasteurized cow's milk cheddar, semi-soft and buttery, and the creamery blends in four different peppers before the curd is pressed: jalapeño, habanero, ghost chili, and chipotle.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and pliable, not crumbly, with bright flecks of red and green pepper running all the way through. The first bite reads as a clean, mild cheddar with that fresh-cream sweetness, and then the heat starts to climb. It's a sneaky burn, medium at the front and slow to build, with the chipotle adding a smoky backbone underneath the brighter chili notes. By the finish you understand the name.\u003c\/p\u003e\n\u003cp\u003eThe cheddar holds up, the peppers stay in balance, and the heat lands as a long finish rather than a punch. Great on a melt, a burger, or shaved into tacos.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731145384105,"sku":"16285","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FourAlarmCheddar.jpg?v=1763420112"},{"product_id":"pecorino-giovane-lbs","title":"De'Magi Pecorino Giovane","description":"\u003cp\u003ePecorino Giovane comes from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. This is a young sheep's milk cheese, aged about 30 days, that shows what pecorino tastes like before the salt and crystals take over.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, pale ivory under a thin edible rind that takes on a little pale-yellow color as it sits. On the palate it leads with fresh cream and sweet sheep's milk, then opens into soft notes of butter and fresh-cut grass, with a clean, short finish. There's none of the piccante bite of an aged pecorino here, just gentle, milky character that makes it easy to like.\u003c\/p\u003e\n\u003cp\u003eIt's also one of those cheeses that earns its keep in the kitchen. The paste melts beautifully, so it slips into a risotto or a fresh pasta the way a young pecorino should, lending body and a quiet sweetness without overpowering the dish. On a board it sits right next to pears, walnuts, and a drizzle of honey and holds its own.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45731158720681,"sku":"11154","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Giovane2.jpg?v=1763418209"},{"product_id":"rogue-creamery-caveman-blue","title":"Rogue Creamery Caveman Blue","description":"\u003cp\u003eCaveman Blue comes from Rogue Creamery in Central Point, Oregon, an organic cow's milk blue aged six to twelve months in their cave system in the Rogue River Valley. This is a blue for people who want depth without the screaming tang.\u003c\/p\u003e\n\u003cp\u003eThe paste is fudgy and dense, more buttery slab than crumble under the knife, shot through with moderate blue veining that's been hand-piercing aerated so the Penicillium roqueforti can breathe through the wheel evenly. On the palate it opens sweet and creamy, almost like brown butter and vanilla, then the blue kicks in through the middle with a confident bite that pulls back before it turns sharp. Underneath all of that is a savory, almost meaty pull, beefy, a little bacony, that's the calling card of a properly cave-aged American blue.\u003c\/p\u003e\n\u003cp\u003eIt's organic, it's natural-rinded, and it sits right in the sweet spot where a blue is bold enough to stand on its own but balanced enough to win over people who think they don't like blue cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731175301289,"sku":"13347","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/CaveManBlue.jpg?v=1763419819"},{"product_id":"king-island-roaring-40s-blue-cheese","title":"King Island Dairy Roaring Fourties","description":"\u003cp\u003eRoaring Forties Blue comes from King Island Dairy off the northwest coast of Tasmania, Australia, named for the westerly winds that batter the island and keep its pastures green year-round. It's a pasteurized cow's milk blue sealed in dark wax instead of left with an open rind, and that single decision changes everything about how the cheese eats.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and buttery, holding its shape under the knife with a smooth, even blue spread running through. Because the wax locks the moisture in, the wheel keeps a real fresh-cream sweetness all the way through aging, with toasted hazelnut and a little caramel building underneath. The blue note is steady and confident, more warm pepper on the back of the palate than sharp bite, and the finish lands on salted butter rather than salt and tang.\u003c\/p\u003e\n\u003cp\u003eIf you've been put off by aggressive cave-aged blues, this is the one that brings you in: rich, creamy, sweet on the front, gentle on the finish, and unmistakably blue in the middle.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731313123497,"sku":"11432","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Roaring_Fourties.jpg?v=1763331548"},{"product_id":"rodolphe-cyprien-a-noix-750g","title":"Rodolphe Le Meunier dolphe Cyprien A Noix","description":"\u003cp\u003eFrom Rodolphe Le Meunier in Saint-Antoine-du-Rocher, in the Loire Valley of France, Cyprien à Noix is a cow's milk cheese soaked in walnut liquor. The paste is semi-soft, buttery, and pliant under the knife, with the moisture of the liquor wash carrying right into the bite.\u003c\/p\u003e\n\u003cp\u003eThe walnut shows up first on the nose, warm and nutty with a quiet spirituous lift, and then settles into a savory middle of fresh cream and gentle mushroomy depth from the washed rind. The finish is where the liquor really tells, holding a toasted-walnut note on the back of the palate well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of Rodolphe Le Meunier's signature affinage moves, a cow's milk wheel finished with a Loire walnut liquor wash. The result reads as a cheese and a digestif working in the same bite, nutty, savory, and a little decadent.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731345760425,"sku":"3760161720182","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_f2c2b644-3d13-449e-94b3-dbda89942ca9.jpg?v=1745867678"},{"product_id":"smoked-gouda-loaf-lbs","title":"Smoked Gouda","description":"\u003cp\u003eSmoked Gouda from the Netherlands, a cow's milk semi-soft cheese cold-smoked over hardwood after a short aging. The smoke does most of the work on the outside, with the buttery Dutch Gouda underneath staying sweet and pliable.\u003c\/p\u003e\n\u003cp\u003eThe paste is supple and slices cleanly, pale gold with a darker amber band where the smoke has settled in along the rind. On the palate it leads with sweet cream and a soft hazelnut warmth, then the wood smoke pulls through the middle and sits on the finish, savory and a little resinous. It melts beautifully, which is most of the reason it ends up in mac and cheese, grilled cheese, and on burgers in the first place.\u003c\/p\u003e\n\u003cp\u003eThis is the easy crowd-pleaser of the smoked cheese shelf, sweet enough to win over people who think they don't like smoky flavors, and substantial enough to carry a sandwich on its own.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731350380713,"sku":"10001211","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/SmokedGouda.jpg?v=1767469817"},{"product_id":"bleu-dauvergne-lbs","title":"Bleu d'Auvergne","description":"\u003cp\u003eBleu d'Auvergne is a cow's milk blue from the Auvergne region of central France, aged in the cool volcanic cellars that have shaped this style since the mid-1800s. AOP protected, with a thin natural rind and an ivory paste shot through with blue-green veins.\u003c\/p\u003e\n\u003cp\u003eThe curd is pierced during the aging process so the Penicillium roqueforti can breathe through the wheel, which is what gives it that even blue spread and the peppery piccante on the back of the palate. Buttery and creamy on the front, then the blue veining kicks in with a confident bite that pulls back before it gets sharp.\u003c\/p\u003e\n\u003cp\u003eThis is the blue for people who think they don't like blue. It has all of the structure and complexity of a Roquefort, but the cow's milk softens the edges and lets the cream do more of the work. Right in the sweet spot between approachable and serious.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46019310977193,"sku":"11493","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Bleud_Auvergne.jpg?v=1766337667"},{"product_id":"defendi-gorgonzola-piccante","title":"Caseificio DeFendi Gorgonzola Piccante (DOP)","description":"\u003cp\u003eCaseificio DeFendi's Gorgonzola Piccante comes out of Arzago d'Adda in Lombardia, the heartland of Italian blue. DOP, cow's milk, and aged long enough to earn the piccante side of the Gorgonzola name.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and crumbly through the middle, with a creamier pull as you get closer to the rind. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue veining runs evenly from edge to edge instead of pooling in pockets. Flavor opens buttery and cultured, then the blue kicks in with a confident peppery bite that hangs on the palate well past the swallow. Cavey, mineral, and properly savory.\u003c\/p\u003e\n\u003cp\u003eThis is the Gorgonzola for people who already know they like blue. The DeFendi family has been at this since 1925, and the piccante is what they're known for, right in the sweet spot where age, salt, and that signature piccante heat come together.\u003c\/p\u003e","brand":"DeFendi","offers":[{"title":"Default Title","offer_id":46092688851113,"sku":"16722","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/untitled-38-defendi.jpg?v=1765253714"},{"product_id":"fontal-1","title":"Fontal","description":"\u003cp\u003eFontal is a semi-soft cow's milk cheese from Valle d'Aosta in northern Italy, made in the broader Fontina family but as a milder, more accessible pasteurized version. Think of it as the gentle cousin in the alpine lineup, built for everyday eating and melting rather than big aged flex.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale straw, smooth, and supple, slicing cleanly with a soft give under the knife. Aged just a couple of months, the flavor stays on the gentle side: warm fresh-cream and butter on the front, a quiet toasted almond and hazelnut note through the middle, and a clean milky finish that fades fast. Nothing barnyardy, nothing sharp, just a really pleasant easygoing alpine cheese.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want a cow's milk cheese that disappears into a grilled sandwich, blankets a pan of polenta, or rounds out a board for guests who don't want anything stinky. Mild does not mean boring here, just friendly.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46497911341225,"sku":"10001067","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fontal_6f26f8c0-cca4-498c-a962-d9d5d28bbddf.jpg?v=1761069245"},{"product_id":"shropshire-blue-colston-basset-lb","title":"Colston Basset Shropshire Blue","description":"\u003cp\u003eShropshire Blue from Colston Bassett Dairy in the village of Colston Bassett, Nottinghamshire. Same dairy that makes one of the most respected Stiltons in England, working with milk from a handful of local farms.\u003c\/p\u003e\n\u003cp\u003eThe paste is a bright orange, colored with annatto, threaded evenly with steel-blue veins. Pasteurized cow's milk, hand-ladled, pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is what gives you that even spread of blue and the confident peppery finish. Aged for about ten to twelve weeks. Semi-soft and buttery, breaks with a soft crumble under the knife but stays fudgy on the palate. The flavor opens sweet and creamy, a brown-butter and toasted-hazelnut middle, then the blue veining pulls in with a peppery bite that holds well past the swallow.\u003c\/p\u003e\n\u003cp\u003eIt's a blue for people who already love Colston Bassett's Stilton and want to see what the same hands do with a different recipe. The orange paste makes a beautiful slice on a board, and the balance of sweet, buttery, and peppery is hard to find anywhere else.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46655704498345,"sku":"17487","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2025-12-05-at-12-04-29-PM.png?v=1764965474"},{"product_id":"mont-des-cats-lbs","title":"Mont Des Cats","description":"\u003cp\u003eMont des Cats is a pasteurized cow's milk Trappist-style washed-rind cheese from the Abbaye du Mont des Cats in Godewaersvelde, up in the Nord of France near the Flemish border. The monks here have been making cheese in this recipe for well over a century, and it's one of those old-school washed-rinds that drinks-in its character from the rind inward.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and pale yellow, supple under the knife with a smooth even break. Up top you get that deep reddish-orange rind, the kind that lets beneficial bacteria do the work of mellowing the paste as the wheel ages. On the palate it leads with butter and fresh cream through the middle, then pulls savory and lightly mushroomy on the back end from the washed rind. It's funky in the good sense, hearty without being stinky, and the finish lingers just long enough to make you want another bite.\u003c\/p\u003e\n\u003cp\u003eThink of this as the granddaddy of the Port Salut family, only with more backbone. A real old-school monastery cheese, made the way it's been made for generations, and right in the sweet spot for anyone who likes a washed-rind that's confident but still approachable.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46849986101417,"sku":"12583","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Mont_des_Cats_Moines_Trappistes.jpg?v=1772669942"},{"product_id":"essex-feta-lbs","title":"Essex Feta","description":"\u003cp\u003eEssex Feta is a brined sheep's milk feta, the bright, tangy, salty cheese at the center of so much Greek cooking. The paste is clean white and firm, breaking into crumbles under the fork or holding its shape in a slab straight out of the brine. The flavor leads with a sharp lactic tang and a steady salinity from the cure, with a fresh sheep's-milk richness underneath that keeps it from going one-note. Firm enough to cube or crumble, it holds up whether it goes into a baked dish or comes straight to the table.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46855091028137,"sku":"18126","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2026-03-06-at-12-37-11-PM.png?v=1772829661"},{"product_id":"puglialat-caciocavallo-caciocchiato-fresco","title":"Puglialat Caciocavallo (Caciocchiato) Fresco","description":"Caciocavallo Fresco is a fresh, young version of the traditional Italian stretched-curd (pasta filata) cheese, known for its soft, springy texture, mild, creamy, slightly sweet flavor with buttery notes, and distinctive pear or gourd shape, often hung in pairs (\"horseback\") to mature, though \"fresco\" means it's enjoyed early, similar to mozzarella but with its own character, perfect for baking, frying or eating fresh.","brand":"Caseificio Puglialat","offers":[{"title":"Default Title","offer_id":46858200350889,"sku":"17543","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/YoungCaciocavallo3.jpg?v=1772976423"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-french-raclette.jpg?v=1777056880","url":"https:\/\/cheesestore.com\/collections\/semi-soft-cheese.oembed?page=2","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}