{"title":"Soft Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe most delicate end of the cheese world — spoonable, bloomy-rinded, and built to soften at room temperature. Explore French classics like \u003c\/span\u003e\u003cstrong\u003eBrie de Meaux\u003c\/strong\u003e\u003cspan\u003e, pungent \u003c\/span\u003e\u003cstrong\u003eEpoisses de Bourgogne\u003c\/strong\u003e\u003cspan\u003e, alpine \u003c\/span\u003e\u003cstrong\u003eReblochon\u003c\/strong\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cstrong\u003eLivarot\u003c\/strong\u003e\u003cspan\u003e alongside fresh goat chèvres — \u003c\/span\u003e\u003cstrong\u003eRulo de Cabra\u003c\/strong\u003e\u003cspan\u003e from Spain, ash-coated \u003c\/span\u003e\u003cstrong\u003eDelice des Deux-Sèvres\u003c\/strong\u003e\u003cspan\u003e, herb-rolled \u003c\/span\u003e\u003cstrong\u003eFleur Verte\u003c\/strong\u003e\u003cspan\u003e, and Indiana's \u003c\/span\u003e\u003cstrong\u003eCapriole O'Bannon\u003c\/strong\u003e\u003cspan\u003e. Pull out of the fridge an hour before serving, pair with warm baguette, fig jam, and a splash of honey, or go indulgent with our \u003c\/span\u003e\u003cstrong\u003eMaison de la Truffe Brie with Truffles\u003c\/strong\u003e\u003cspan\u003e. Shipped to all 48 states, or visit us in Beverly Hills since 1967.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"humboldt-fog","title":"Humboldt Fog","description":"\u003cp\u003eHumboldt Fog is a soft-ripened goat's milk cheese from Cypress Grove in Humboldt County, California, instantly recognizable by the thin ribbon of vegetable ash that runs right through the middle of the wheel. The ash line is a nod to the French Morbier, and it helps the cheese ripen evenly from the rind inward.\u003c\/p\u003e\n\u003cp\u003eThe paste does two things at once. Just under the bloomy white rind you get a glossy cream line that gets softer and more spoonable as the wheel matures, and toward the center the cheese stays brighter and a little chalky. On the palate it leads with that classic fresh goat lactic tang, lemony and clean, then opens into a soft mushroomy note from the rind and a cool, almost vegetal whisper from the ash. The finish is tidy and citrusy rather than funky.\u003c\/p\u003e\n\u003cp\u003eThis is one of the cheeses that put American artisan goat cheese on the map, and it still earns the attention. Cut a wedge so every slice carries rind, cream line, and chalky core in one bite, that's where the whole cheese makes sense.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45873158815913,"sku":"11552","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/HumboldtFog.jpg?v=1763224747"},{"product_id":"french-feta","title":"French Feta","description":"\u003cp\u003eFrench Feta is a sheep's milk cheese from France, milder and creamier than the Greek originals most people grow up on. The paste is soft and crumbly with a fresh lactic tang and a clean brininess that sits gently on the palate rather than punching.\u003c\/p\u003e\n\u003cp\u003eIt's brined and aged in the same caves as Roquefort, which is the detail that sets this one apart. You pick up a faint blue cheese note on the finish, a quiet mushroomy whisper rather than a full funky pull, woven into the salt and cream. The texture breaks into soft, moist crumbles that can almost spread when warmed up, with more give than a Greek feta and a richer mouthfeel from the sheep's milk fat.\u003c\/p\u003e\n\u003cp\u003eThis is the feta for people who find the Greek versions too sharp or too dry. It rewards a slower bite, and that little cave-aged shadow is what keeps it interesting all the way through.\u003c\/p\u003e","brand":"Community Provisions V","offers":[{"title":"Default Title","offer_id":45873162453161,"sku":"12523","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_4b13ce60-229f-4484-82f7-c606c15e68f9.png_v_1736257952.jpg?v=1755107994"},{"product_id":"miticana-de-cabra","title":"Cana de Cabra","description":"\u003cp\u003eCana de Cabra is a soft-ripened goat's milk cheese from Murcia in southeastern Spain, shaped into a long log and finished with a thin bloomy white rind. It is Spain's answer to the French Bûcheron recipe, made with pasteurized goat's milk and aged for about three weeks before it ships.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright white and soft, with a pronounced cream line right under the rind and a slightly chalkier, more lactic core in the center. On the palate it leads with that classic goat's milk tang, buttery and a little lemony, then picks up a soft mushroom note from the rind on the back end. The finish is clean and short, more refreshing than funky, which is what makes this such an easy entry point for people who think they don't like goat cheese.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want goat character without any of the sharper, gamier edges. Slice it into thick coins for a board, melt it onto toast with a drizzle of honey, or warm a piece and drop it onto a salad with bitter greens. It sits right in the sweet spot between fresh chèvre and a more aged bloomy goat, and it punches well above its price tag.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673235021993,"sku":"11275","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RulodeCabra.jpg?v=1763332114"},{"product_id":"st-albray","title":"Saint Albray","description":"\u003cp\u003eSaint Albray is a pasteurized cow's milk washed-rind cheese from Aquitaine, in the southwest of France. It's shaped into a distinctive flower-petal wheel with a hollow center, designed so the rind has more surface area and the paste ripens evenly from the outside in.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and supple, pale ivory, with a buttery creamy texture that loosens as it comes to room temperature. The orange-pink rind is bloomy with a light wash, and it brings a gentle mushroomy, faintly salty note that sits underneath the cream rather than pushing through it. On the palate it leads with warm butter and fresh cream, picks up a quiet earthy pull from the rind, and finishes short and clean.\u003c\/p\u003e\n\u003cp\u003eThis is a washed rind for people who think washed rinds are too much. It has the look and the rind character of a stronger cheese but the flavor sits in mild, creamy territory, closer to a brie than to a Munster or a Pont-l'Évêque. A good gateway into the category, and an easy soft cheese to keep on hand.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673236365481,"sku":"10800","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_4556.jpg?v=1744804380"},{"product_id":"briacacio-a-vino","title":"De'Magi Briacacio a Vino","description":"\u003cp\u003eA cow's milk blue from the De'Magi affineurs in Castiglion Fiorentino, Tuscany, aged in the must of Passito, the Italian dessert wine, with raisins pressed into the rind. One of Dom's favorite blues right now.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and yielding, stained a deep purple-red along the outer edge where the wine must has soaked in. The first taste is all fruity sweetness, raisin and dessert wine right up front, before the blue underneath opens up with a tangy savory pull and a gentle earthy weight. There's a subtle nuttiness running underneath and a slow warming spice on the finish that lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for someone who wants the fruit and the funk in the same bite. The Passito must does most of the talking on the front end, the blue holds the middle, and the finish stays sweet and savory at the same time. It sits in its own category, somewhere between a wine-washed table cheese and a proper aged blue.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673246752937,"sku":"10107","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-briacaccio-a-vino.jpg?v=1744804709"},{"product_id":"fleur-verte-herbs-chevrefeuille-goat-france-lbs","title":"Fleur Verte Herbs (Chevrefeuille)","description":"\u003cp\u003eFrom the Chevrefeuille dairy in Saint-Cyprien, in the Périgord region of southwest France, this is a fresh pasteurized goat's milk cheese rolled in a coat of tarragon, thyme, and pink peppercorn. The whole exterior is green and fragrant, almost garden-like before you even cut into it.\u003c\/p\u003e\n\u003cp\u003eUnder the herb coat the paste is soft, bright white, and creamy in that fresh chèvre way, just barely holding its shape with a faintly chalky center. On the palate it reads mild and milky first, then the herbs come through, tarragon especially, with a quiet floral warmth from the pink peppercorn at the edges. There's a subtle lactic tang that lingers without ever turning sharp.\u003c\/p\u003e\n\u003cp\u003eThis is the gentle end of the goat's milk spectrum, perfect for someone who wants something fresh and aromatic without any of the barnyard funk that scares people off goat cheese. Slice it into rounds and it looks like a little garden on the board.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673251864745,"sku":"10001190","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fleur-verte-herbs.jpg?v=1744804754"},{"product_id":"crottin-fresh-60g","title":"Crottin Fresh (3oz)","description":"\u003cp\u003eCrottin de Champcol is a small cylindrical goat's milk cheese from Fromagerie Jacquin in the Loire Valley of France, sold here in its fresh, young state, what the French call jeune.\u003c\/p\u003e\n\u003cp\u003eAt this stage the paste is moist and creamy, with a compact body that still holds a little chalkiness through the middle. The rind is very pale and barely developed, so soft it folds into the paste under the knife. The flavor leans gentle and delicate, bright lactic tang on the front of the tongue with a citrusy edge, then a quiet nuttiness and a fresh-cream sweetness on the finish. Nothing pushy, nothing barnyardy, just clean goat's milk.\u003c\/p\u003e\n\u003cp\u003eThis is the version to reach for when you want the brightness and freshness of a Loire goat without the heavier mushroomy character of an aged Crottin. Eat it as is, or warm a disk on toasted baguette over a salad, an old-school Loire move that lets the lactic tang carry the dish.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731088236713,"sku":"3369640019146","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/71f1yFudmcL-_SL1500.jpg?v=1745864190"},{"product_id":"petite-saint-maure-dantan-170g-each","title":"Petite Saint Maure D'Antan (170g)","description":"\u003cp\u003eA traditional log-shaped goat cheese from the Loire Valley in France, hand-ladled in the old way, sometimes with a straw run through the center to hold the shape as it ages. This is a small-format version of the classic Sainte-Maure, all goat's milk, soft and chalky in the center with a thin natural rind starting to bloom on the outside.\u003c\/p\u003e\n\u003cp\u003eThe paste breaks softly under the knife, a little crumbly in the middle and creamier just under the rind as it ages. On the palate it leads with a bright lactic tang, citrusy and clean, the signature fresh goat-milk note, then pulls into a soft hazelnut finish with a quiet cellar earthiness from the rind. Younger pieces lean fresh and yogurty, older ones get nuttier and a touch more vegetal.\u003c\/p\u003e\n\u003cp\u003eA classic Loire chèvre done right, in a small format that's perfect for a single board or a quiet evening. One of those cheeses that reminds you why goat milk done well is in a class of its own.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731164160169,"sku":"12810","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/StMaure1.jpg?v=1767552067"},{"product_id":"rulo-de-cabra-caprichevre-spanish-goats-log-lbs","title":"Rulo de Cabra","description":"\u003cp\u003eRulo de Cabra is a Spanish pasteurized goat's milk log with a thin bloomy white rind, made in the style of the classic French bûche but with a clean, Iberian accent. The shape gives it a lot of surface area, so it ripens from the outside in, the paste right under the rind turning soft and creamy while the center stays a touch denser and brighter.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with a bright lactic tang, fresh cream and a little yogurty pull, then settles into a gentle mushroomy note from the bloomy rind. It's not a stinky goat cheese, more the approachable, fresh-milk side of the family, soft and mousse-like at room temperature with a clean finish.\u003c\/p\u003e\n\u003cp\u003eSlice it into thick coins for a salad, warm it briefly and let it slump over toast, or just lay a few rounds on a board with honey and figs. A versatile goat log that earns its place at the lighter end of a cheese plate, right where freshness and a little rind character meet.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731342287017,"sku":"891724008515","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_2f3fa5ef-0c5b-4a15-b899-9c1c4a7b7ee1.png_v_1736262476.jpg?v=1755104012"},{"product_id":"soumaintrain-berthaut-200g","title":"Soumaintrain Berthaut (200g)","description":"\u003cp\u003eSoumaintrain Berthaut is a washed-rind cow's milk cheese from Burgundy, France, made by the Berthaut family in Époisses, the same town that gave the better-known Époisses its name. This is the quieter, slightly younger cousin in the family of Burgundian washed rinds, but it carries the same pedigree.\u003c\/p\u003e\n\u003cp\u003eThe rind is sticky and orange, washed in brine and Marc de Bourgogne, the local pomace brandy, which is what builds that aromatic pull and the sweet edge underneath the funk. The paste shifts as the cheese ripens. Young, it stays a little chalky in the center with a soft buttery cream line under the rind. Give it time and the whole interior turns spoonable, almost liquid, and the flavor opens up into something savory, buttery, and faintly sweet from the brandy wash. Properly ripe, this is a cheese you eat with a spoon.\u003c\/p\u003e\n\u003cp\u003eThe nose is pungent, classic washed-rind territory, but the palate is gentler than you might expect, more mushroomy than aggressive. There's a lot of Burgundy in the glass and on the plate that wants exactly this cheese next to it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731348906153,"sku":"3307950070006","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Soumatrain200g.jpg?v=1767470491"},{"product_id":"delice-des-deux-sevres-cendres-150g","title":"Delice des Deux Sevres Cendres (150g)","description":"\u003cp\u003eDélice des Deux-Sèvres Cendrés is a soft-ripened goat cheese from the Deux-Sèvres region in western France, coated in a layer of edible vegetable ash that gives it its dark, dusted oval shape. It's a classic loire-adjacent goat-style cheese, made with pasteurized goat's milk and rinded with a thin bloom on top of the ash.\u003c\/p\u003e\n\u003cp\u003eThe paste ripens from the outside in. You get a thin, creamy line right under the rind and a chalky, slightly crumbly center that holds its shape on the knife. Flavor leans citrusy and bright, with the fresh lactic tang you expect from a young French goat cheese, a soft mushroomy note from the bloom, and a clean mineral pull from the ash itself. Mild, not barnyardy, finishes short and lemony.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of goat cheese that wins people over who think they don't love goat cheese. Elegant little oval, gentle on the palate, and the ash makes it look like a serious centerpiece on a board with very little effort.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46160961405097,"sku":"16792","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/DelicedesDeuxSevresCendres.jpg?v=1767468700"},{"product_id":"haxaire-munster-lbs","title":"Haxaire Munster","description":"\u003cp\u003eThis is real Munster from Alsace, made by Haxaire in Lapoutroie up in the Vosges mountains of eastern France. Not the mild sliceable loaf you grew up calling Munster in America. This is the AOP washed-rind cheese the name actually refers to, cow's milk, soft paste, and a sticky orange-red rind built up through repeated brine washings during aging.\u003c\/p\u003e\n\u003cp\u003eThe paste underneath is pale ivory and supple straight out of the fridge, then turns spoonable and almost runny as it warms to room temperature. Flavor leads with a savory, meaty pull from the rind, mushroomy and a little barnyardy, with a buttery cow's milk roundness underneath that keeps the whole thing from tipping into pure funk. The finish is long and salty, with a quiet onion-skin note that hangs on the back of the palate.\u003c\/p\u003e\n\u003cp\u003eIt's definitely not for the faint of heart, and that's the point. Let it come up to temperature, scoop it onto walnut bread with a few cumin seeds the way they do in Alsace, and you'll taste why the locals have been making this exact recipe for centuries.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46485575893161,"sku":"17199","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_cdc59736-c0c0-4540-af53-1f07d5f0ce3e.png_v_1736260594.jpg?v=1748035405"},{"product_id":"pyramides-white-250-g","title":"Fresh Valencay Pyramides (250g)","description":"\u003cp\u003eValençay is a classic Loire Valley goat cheese from Jacquin, instantly recognizable by its truncated pyramid shape, the wheel famously, if apocryphally, lopped off after Napoleon returned defeated from Egypt and refused to look at anything pointed. It carries AOP protection for the region and the recipe.\u003c\/p\u003e\n\u003cp\u003eThis is the \"frais\" version, young and soft, the paste bright white and chalky at the core with a creamier line developing just under the salted ash coating. On the palate it leads with fresh lemon and clean cream, the kind of lactic tang that feels closer to strained yogurt than barnyard, with a faint almond note running underneath and a soft mineral pull from the ash. The finish is short and clean, which is exactly what you want from a young chèvre.\u003c\/p\u003e\n\u003cp\u003eValençay shows the Loire tradition at its most approachable, gentle enough for someone who thinks they don't like goat cheese, distinctive enough that you'll remember the shape and the snap of ash against bright paste long after the wheel is gone.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46615906582697,"sku":"17432","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FreshValencay_f19fda2b-a3bb-437c-b09b-316bc447a0d0.jpg?v=1767465594"},{"product_id":"valencay-pyramide-with-ash-9oz","title":"Valencay Pyramide with Ash (9oz)","description":"\u003cp\u003eValençay comes from the Loire Valley in France, where the producers at Jacquin shape this little goat's milk pyramid with its signature flat top. It's a young cheese, aged about three weeks, dusted all over in vegetable ash and then bloomed with a soft white mold that settles into a grey-blue cloak over the ash.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and chalky right in the middle, with a creamier line developing just under the rind as it ripens from the outside in. The flavor is gentle, the way a young Loire goat should be: bright lactic tang on the front of the tongue, a clean fresh-cream pull through the middle, and a quiet nutty finish. No barnyard funk, no sharp bite, just that pretty citrus brightness goat's milk does when it's handled this carefully.\u003c\/p\u003e\n\u003cp\u003eThe shape has its own story. Legend says Napoleon, returning from a failed Egyptian campaign, lopped the top off the original pointed pyramid in a rage, and the locals kept the shape that way out of respect. True or not, the flat-topped pyramid is the calling card, and the ash isn't just decoration: it balances the acidity of the fresh curd and helps the rind set evenly. A little cheese that punches above its size.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46850001567913,"sku":"10001395","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/24529.jpg?v=1772671046"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-brie-de-meaux.jpg?v=1777057266","url":"https:\/\/cheesestore.com\/collections\/soft-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}