{"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":"chabichou-de-poitou","title":"Chabichou Du Poitou (150g)","description":"\u003cp\u003eChabichou du Poitou is a French goat's milk cheese from the Poitou region in Nouvelle-Aquitaine, AOP-protected and made in its signature little drum shape, small and squat with a wrinkled bloomy rind.\u003c\/p\u003e\n\u003cp\u003eIt's a soft cheese, but not a runny one. The paste stays a touch chalky in the middle when it's young, with a creamier line right under the rind as it ages. Flavor is classic Loire goat: bright lactic tang, a real lemon-zest hit, grassy, mineral, with that sweet-savory pull that goat's milk does so well. As the wheel sits, the rind ivories up and wrinkles, and the paste turns nuttier and a little spicier on the back end.\u003c\/p\u003e\n\u003cp\u003eThis is the goat cheese to reach for when you want something with attitude but not funk, zesty and clean, with the kind of provenance that goes back centuries in Poitou.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673211363497,"sku":"10001123","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpzen9ike2.jpg?v=1781808690"},{"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":"acapella-goat-california","title":"Acapella (4.5oz)","description":"\u003cp\u003eAcapella is a small soft-ripened goat's milk cheese from Andante Dairy in Petaluma, California, made with vegetarian rennet and finished with a dusting of vegetable ash under a Geotricum candidum rind. The rind blooms into a wrinkled, bluish-grey coat that gently holds a stark white paste inside.\u003c\/p\u003e\n\u003cp\u003eCut into it young and you get that fresh goat lactic tang up front, bright and citrusy, with a chalkier core that softens toward the rind. Give it a little more time and the cream line does its work: the paste turns tender and almost spoonable near the rind, and the earthy, mushroomy character from the Geotricum starts pulling the flavor deeper into savory, mineral territory. It's a great illustration of centripetal aging, where the outside ripens first and slowly works its way in.\u003c\/p\u003e\n\u003cp\u003eAndante is one of the small California goat dairies really worth paying attention to. Acapella is delicate, a little wild, and shows off what fresh goat milk and a well-behaved ashed rind can do together when the maker isn't rushing anything.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45673234038953,"sku":"10001052","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot2026-08-28at10.52.12AM.png?v=1787939557"},{"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":false}],"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":false}],"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fleur-verte-herbs.jpg?v=1744804754"},{"product_id":"andante-cavatina-goat-cheese-5-5oz","title":"Andante Dairy Cavatina Goat Cheese (5.5oz)","description":"\u003cp\u003eCavatina is a small, bloomy-rinded goat's milk cheese from Andante Dairy in Petaluma, California, where Soyoung Scanlan makes a tiny, music-inspired lineup of soft cheeses by hand. The wheels are little, just over five ounces, with a delicate snow-white rind that ripens from the outside in.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and cakey when young, with a clean, lactic core that creams up under the rind as the cheese ages. You get fresh cultured butter and yogurty tang on the front of the tongue, then a soft mushroomy lift from the bloomy rind, and a clean finish that fades into milky sweetness. It is goat-forward but gentle, more about freshness and elegance than barnyard.\u003c\/p\u003e\n\u003cp\u003eThis is one of those small-format cheeses where condition is everything. Eaten at room temperature, just barely runny under the rind, with a chalkier line still holding the middle, it is right in the sweet spot. A real ambassador for what American soft goat cheese can be when somebody is paying close attention.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45730918301865,"sku":"15963","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpjcyipexh.jpg?v=1782167772"},{"product_id":"cabriolait","title":"Cabriolait","description":"\u003cp\u003eCabriolait is a French soft-ripened cheese made from a blend of goat's and cow's milk, wrapped in a downy white bloomy rind. The name comes from cabri, the French word for young goat, paired with lait for milk, a nod to the goat's milk that gives the cheese its signature lift.\u003c\/p\u003e\n\u003cp\u003eThe paste ripens from the outside in, so a fresh wheel shows a soft cream line just under the rind and a slightly firmer, chalkier core toward the middle. Expect a bright lactic tang from the goat's milk balanced by the buttery richness of the cow's milk, with a gentle mushroomy note drifting off the rind. As the wheel matures, the paste softens throughout and turns fully supple, yielding easily under the knife and coating the palate with cool cream.\u003c\/p\u003e\n\u003cp\u003eThe finish stays clean and short, more fresh yogurt than funk, which is part of what makes this style so approachable even when the rind is fully bloomed. A quiet, elegant French farmhouse cheese with real balance across the palate.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45730940649641,"sku":"11177","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cabriolait_20220116-100202_tj2czaxmogkwpcz1-jpg.webp?v=1745858978"},{"product_id":"capriole-sofia-lb","title":"Capriole Sofia","description":"\u003cp\u003eSofia is a pyramid of pasteurized goat's milk cheese from Capriole in southern Indiana, layered with fine vegetable ash between three tiers of paste. Judy Schad's herd has been at the heart of American artisan goat cheese for decades, and Sofia is one of the cheeses that put the dairy on the map.\u003c\/p\u003e\n\u003cp\u003eUnder the downy bloomy rind, the paste ripens from the outside in, giving you a soft cream line that hugs the ash layer and a chalkier, brighter core toward the center. The flavor leads with a clean lemony goat-milk tang, then a mushroomy note from the rind pulls through, with a faint vegetal lift where the ash cuts across each tier. It reads gentle and lactic rather than barnyard, the kind of goat cheese that wins over people who think they don't like goat cheese.\u003c\/p\u003e\n\u003cp\u003eBest eaten at room temperature so the cream line loosens and the rind opens up. This is a cheese that rewards patience on the counter and a sharp knife at the table.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45730946416809,"sku":"12978","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/CaprioleSofia.webp?v=1787953711"},{"product_id":"robiola-capra-incavolata-in-cabbage-leaves-cow-goat-italy","title":"Robiola Capra Incavolata (250g)","description":"\u003cp\u003eA soft-ripened robiola from Lombardy in northern Italy, made from a blend of goat's and cow's milk and wrapped in Savoy cabbage leaves for its short aging. Incavolata literally means \"in cabbage,\" and the leaves aren't decoration, they age with the cheese and hand off a fresh vegetal, herbaceous note that runs from the rind right into the paste.\u003c\/p\u003e\n\u003cp\u003eUnwrap the leaf and the cheese ripens from the outside in, with a soft cream line forming just under the wrap and a slightly chalky, lactic core that softens toward spoonable as it warms. The flavor is a gentle yogurty tang from the goat's milk on the front of the tongue, buttery cow's-milk cream through the middle, and that clean garden-cabbage pull on the finish. Not stinky, just green and alive.\u003c\/p\u003e\n\u003cp\u003eRight in the sweet spot when the paste is just starting to give under the leaf. One of those cheeses where the wrapper is doing real work.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"unit","offer_id":45731057369257,"sku":"10001345a","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RobiolaCapraIncavolata_250g.jpg?v=1789685341"},{"product_id":"andante-rondo-mini-goat-4-5oz","title":"Andante Dairy Mini Rondo mini (4.5oz)","description":"\u003cp\u003eThis is Rondo, a small-format bloomy-rind goat cheese from Andante Dairy in Petaluma, California, Soyoung Scanlan's much-loved little disc.\u003c\/p\u003e\n\u003cp\u003eIt's pasteurized goat's milk aged just a few weeks, so the rind wrinkles up with that pretty geotrichum brain and the paste stays fresh and bright inside. Cut into one and you see the classic centripetal picture, a soft cream line right under the rind moving toward a chalky, cakey core when young. Left at room temperature it softens and the mushroomy note from the rind starts to pull through the paste. Flavor is elegant more than assertive, clean lactic tang up front like fresh yogurt, then a gentle vegetal, forest-floor pull from the rind on the finish. Very little goaty funk, no bite, just fresh cream and a whisper of mushroom.\u003c\/p\u003e\n\u003cp\u003eAndante's small-format cheeses are hand-made in tiny batches and Rondo is the little one to reach for when you want something delicate and pretty on the board that still has real character.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731067429033,"sku":"14577","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2024-08-23-at-8-52-38-AM.png?v=1745858451"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_e33eee1a-9ec4-4723-9967-e2ec612532be.jpg?v=1786556352"},{"product_id":"jean-grogne-rouzair","title":"Jean Grogne Rouzair","description":"\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eJean-Grogne comes from Fromagerie Rouzaire, a family cheesemaking house now three generations deep, based in Tournan-en-Brie in the Île-de-France — the same fertile dairy region that gave the world Brie itself, and the birthplace of France's triple-crème tradition, born in the early 20th century when cheesemakers began enriching cow's milk with extra cream to push butterfat content well past the standard threshold. True to that lineage, Jean-Grogne is built by folding crème fraîche into local cow's milk, then hand-ladled into its molds with the same gentle, unhurried technique Rouzaire has used for decades rather than mechanized pressing, a method that protects the delicate curd structure responsible for the cheese's signature meltingly soft, spoonable texture. Aged briefly under a thin, bloomy white rind, it opens to a rich, buttery, faintly tangy interior that all but dissolves on the palate — an indulgent, luxurious style best served simply, with crusty bread or a glass of Champagne.\u003c\/p\u003e","brand":"La Ferme D'France","offers":[{"title":"Default Title","offer_id":45731119890601,"sku":"13077","price":35.0,"currency_code":"USD","in_stock":true}]},{"product_id":"metronome-6-5oz-each","title":"Andante Dairy Metronome (6.5oz)","description":"\u003cp\u003eMetronome is a small, wrinkly-rinded goat's milk cheese from Andante Dairy, Soyoung Scanlan's tiny California operation in Petaluma. Pasteurized goat's milk, hand-ladled into little bloomy-rind forms and aged just long enough for the geotrichum to wrinkle up on the outside.\u003c\/p\u003e\n\u003cp\u003eUnder that brainy rind, the paste is soft and clean — a cream line just below the surface with a cooler, chalky core that yields a little more the longer it sits out. Flavor is gentle and milk-forward: bright yogurty tang from the goat's milk up front, a soft mushroomy note from the rind sitting quietly behind it, then a short, clean finish. Nothing barnyardy, nothing loud.\u003c\/p\u003e\n\u003cp\u003eThis is one of the prettiest little American goat cheeses we carry, and Soyoung's touch shows in how balanced it is at this age. Perfectly ripe right now, and worth eating with the rind on.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45731145253033,"sku":"14817","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot2026-08-28at11.07.15AM.png?v=1787940506"},{"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":"rodolphe-lm-pepino-each","title":"Rodolphe Le Meunier Pepino (80g)","description":"\u003cp\u003ePepino is a small pasteurized goat's milk cheese from Rodolphe Le Meunier, the celebrated affineur out of the Loire Valley in France. Le Meunier is one of the most decorated maturation houses in the country, and these little 80g pucks show off what he does best, taking a young chèvre and giving it just enough age to develop a thin, downy bloomy rind without losing the freshness of the milk.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and lactic, a little chalky right at the core when young, slowly softening into something smoother and creamier as it ripens from the outside in. Bright, citrusy goat's milk tang up front, with a gentle mushroomy lift coming off the bloomy rind. The finish is clean and short, leaving a soft cultured-cream sweetness behind. None of the barnyard punch you sometimes get from older goat cheeses, this one stays elegant and delicate the whole way through.\u003c\/p\u003e\n\u003cp\u003eAt 80 grams, it's a single-serving format, the kind of cheese meant to be eaten in one sitting at room temperature with a piece of fruit and a glass of something dry and white. 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":45731169894569,"sku":"13152","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp6b8r44m4.jpg?v=1782167765"},{"product_id":"serra-da-estrela-dop-lbs","title":"Serra da Estrela DOP","description":"\u003cp\u003eSerra da Estrela is a raw sheep's milk DOP cheese from the Serra da Estrela mountains in central Portugal, and it's one of the oldest and most distinctive cheeses in Europe. What sets it apart is the coagulant, cardo, a wild thistle used in place of animal rennet, which is why the paste stays so soft and takes on that gentle vegetal edge you don't find anywhere else.\u003c\/p\u003e\n\u003cp\u003eAged for a minimum of about a month and usually longer, the wheels develop a thin pale natural rind and a paste that runs somewhere between soft and spoonable. At the counter the traditional way to serve it is to cut the top off the wheel like a lid and scoop the interior out with a spoon. On the palate it leads with warm, buttery sheep's milk and cultured cream, then pulls into a savory, lanolin-rich middle with a soft hay and toasted almond note. The finish carries that faint grassy bitterness from the thistle, and it hangs around.\u003c\/p\u003e\n\u003cp\u003eIt's a cheese with real presence, rich, mineral, and unmistakably Portuguese, and once you've had one properly ripe wheel it's hard to forget.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731179298985,"sku":"10799","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/01-serra-da-estrela-dop.png?v=1781640729"},{"product_id":"nevat-cremoso-formage-maduran-de-can-pujol","title":"Nevat Cremoso Formage Maduran de Can Pujol","description":"\u003cp\u003eNevat is a soft-ripened goat's milk cheese from Catalonia, made by Josep Cuixart at Can Pujol and named for its snowy white bloomy rind (nevat means snowy in Catalan). It's a small format cheese built to be eaten young, when the paste is still delicate and the rind has just settled into its powdery bloom.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and yielding, with a cream line developing just under the rind and a lightly chalky core that softens toward the edges as the wheel ripens. Made from pasteurized goat's milk, it leads with clean fresh dairy, that bright lactic tang you want from a good goat, then opens into a soft citrus and herbal lift with a quiet mushroomy whisper from the rind. Nothing loud, nothing barnyardy, just really well made.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses where the ripeness is the whole story. Young, it's chalky and lemony. A few weeks on and the cream line takes over and the whole thing turns spoonable near the rind. Either way it's a lovely example of what Catalan goat cheesemakers are doing quietly and well.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731327508649,"sku":"10787","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Nevat_a17e2468-d043-49de-a3a0-577070edbb66.jpg?v=1767197888"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Soumatrain200g.jpg?v=1767470491"},{"product_id":"andante-pianoforte-in-box-goat-3-5oz","title":"Andante Dairy Pianoforte (3.5oz)","description":"\u003cp\u003eThis is Pianoforte from Andante Dairy, a small California dairy in Petaluma making goat's milk cheeses named after musical terms. Pianoforte is a pasteurized goat's milk bloomy rind, a little disk aged just a few weeks so the paste keeps a fresh, lactic character right up against a soft white rind.\u003c\/p\u003e\n\u003cp\u003eThe texture is soft and yielding, with a chalky center giving way to a cream line just under the rind as the cheese ripens. On the palate, you get a bright, fresh goat's milk tang, clean and citrusy on the front, then a whisper of mushroom and butter from the bloomy jacket. Nothing loud, nothing barnyardy, just really delicate and precise.\u003c\/p\u003e\n\u003cp\u003eSoyoung Scanlan is the cheesemaker at Andante, and everything she does is small-batch and hand-turned. Pianoforte is a great example of what California artisan goat cheese can be when the maker is chasing elegance over intensity, right in the sweet spot between fresh and ripened.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":45935763226793,"sku":"16611","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp16ghuem5.png?v=1790354812"},{"product_id":"valencay-cedre-affine-9oz","title":"Valencay Cedre Affine (9oz)","description":"\u003cp\u003eThis is Valençay, a pasteurized goat's milk cheese from the Loire Valley in France, in its classic truncated pyramid shape with a vegetable-ash coat that turns grey-blue as the geotrichum rind blooms. The story goes that the pyramid originally had a proper point, and Napoleon lopped it off after a disastrous Egyptian campaign, and the shape has stuck ever since.\u003c\/p\u003e\n\u003cp\u003eUnder the ashed rind you get a cream line that softens toward the edges, and a chalky, cool core that breaks in clean flakes. The flavor leads with a bright goaty lactic tang, then a mineral pull from the ash and a gentle mushroomy note off the rind. It leans elegant, not stinky. As it ages the paste keeps softening from the outside in, so a wedge cut today eats a little differently than one cut next week.\u003c\/p\u003e\n\u003cp\u003eThe ash isn't decoration. It draws moisture off the surface and helps the rind and paste develop at their own paces, and it is why Valençay eats the way it does. A really lovely spring and summer cheese, and one of the pieces the Loire is most known for.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46061582418089,"sku":"16712","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/CheeseStoreBH_-69.jpg?v=1767119426"},{"product_id":"pyramid-de-chevre-210g","title":"Pyramid de Chevre (210g)","description":"\u003cp\u003eThis is Pyramide de Chèvre, a pasteurized goat's milk cheese from France's Loire Valley, shaped as a truncated pyramid and coated in fine vegetable ash. The shape has a story, going back to Napoleon's Egyptian campaign, when the story goes that the returning general lopped the tops off the local pyramid cheeses with his sword.\u003c\/p\u003e\n\u003cp\u003eUnder the soft grey ash rind, the paste is bright white and chalky at the core, with a creamier ring that develops just under the rind as it ages. The shape gives it a lot of surface area, so it ripens from the outside in, which is exactly what you want in a Loire chèvre. On the palate it reads lactic and citrusy, with that classic goat-milk tang on the front of the tongue and a soft, minerally pull from the ash on the finish.\u003c\/p\u003e\n\u003cp\u003eAt three to four weeks it sits right in the sweet spot: fresh enough to taste the milk clearly, aged enough to show a little character from the rind. A really lovely small-format cheese to slice across the middle and share.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46119229948073,"sku":"16745","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PyramiddeChevre_210g.jpg?v=1789684944"},{"product_id":"jacquin-carre-du-berry-9oz","title":"Jacquin Carre du Berry (9oz)","description":"\u003cp\u003eFrom the Berry region of central France, Carré du Berry by Fromagerie Jacquin is a pasteurized goat's milk square coated in a mix of dried herbs, whole peppercorns, and juniper berries. The paste is soft and creamy with a fresh chalky core, and the aromatic coat is fully edible, doing a lot of the flavor work on its own.\u003c\/p\u003e\n\u003cp\u003eThe flavor leads with a bright, clean goaty tang, right in that yogurty Loire style, then the herbs, pine, clover, and juniper wash across the middle. A slow peppercorn warmth builds on the back of the palate from the whole peppercorns pressed into the outside. As it ages, the herbs dry down further and the floral notes get more pronounced without the tang ever getting sharp.\u003c\/p\u003e\n\u003cp\u003eCarré is French for square, and that shape gives the cheese a lot of surface area, which is why the crust reads so strongly against such a small piece. Beautiful on a board just as it is, and a little cheese that leaves a big impression.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46119285555369,"sku":"16746","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/GoatwithHerbs.jpg?v=1767465957"},{"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":false}],"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":"pyramide-frais-cendre-250g","title":"Pyramide Frais Cendre (250g)","description":"\u003cp\u003eA fresh goat's milk cheese from Jacquin in Poitou-Charentes, hand-molded into the classic truncated pyramid and dusted with vegetable ash. Young, the paste is dense and a little chalky, with a bright yeasty tang and a fudgy pull under the knife. Give it a week or two in a cool spot and it starts to do something special: a silky cream line sets just under the ashed rind, while the interior stays smooth and firm, and the flavor pushes into earthier, vegetal goat notes with a slightly pungent tang on the finish. This is a version of the Pouligny-Saint-Pierre pyramid, and it holds up to its predecessor admirably, the ash both protecting the young paste and helping the rind bloom into its many-colored coat.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46613010448553,"sku":"17394","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PyramideFraisCendre_250g.jpg?v=1789685002"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FreshValencay_f19fda2b-a3bb-437c-b09b-316bc447a0d0.jpg?v=1767465594"},{"product_id":"shabby-shoe-lbs","title":"Blakesville Creamery Shabby Shoe","description":"\u003cp\u003eThis is Shabby Shoe from Blakesville Creamery in Port Washington, Wisconsin, a pasteurized goat's milk cheese made in the style of Chabichou du Poitou from France's Loire Valley. All of the milk comes from the creamery's own Blakesville Dairy Farm, which keeps the flavor honest and consistent from batch to batch.\u003c\/p\u003e\n\u003cp\u003eThe thin, wrinkled rind comes from Geotrichum, and it does what a great bloomy rind should do: ripen the cheese from the outside in. You get a gooey cream line right under the rind and a lighter, chalkier core, so every slice gives you two textures at once. On the palate it leans bright and citrusy, with clean goat's milk lactic on the front and a mineral, wet-stone finish that keeps things elegant instead of funky.\u003c\/p\u003e\n\u003cp\u003eAmerican Cheese Society Gold in 2023, Silver in 2024 and 2025, plus a Bronze at the World Championship Cheese Contest in 2024 tells you these guys nailed the recipe. Right in the sweet spot for anyone who loves a proper French chèvre but wants to taste what Wisconsin is doing with the same tradition.\u003c\/p\u003e","brand":"Gourmet Imports","offers":[{"title":"Default Title","offer_id":46765958135977,"sku":"17797","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpfn9iczi7.png?v=1790354209"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/24529.jpg?v=1772671046"},{"product_id":"moser-buure-weichkasli-35g-1-25oz","title":"Buure Weichasli Camembert Button (1.23oz)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBuure Weichkäsli — literally \"the farmer's soft cheese\" — is made by Ueli Moser at his BonCas dairy in Dotzigen, a small village in Switzerland's Seeland region. Moser comes from a family of cheesemakers; his father built a career on classic Swiss hard and semi-hard styles like Tilsiter and Emmentaler in Thurgau, but after his own apprenticeship, Moser moved to France, where he fell for French soft-ripened cheese-making before returning home to buy the Dotzigen dairy and focus his own craft entirely on soft cheeses. That background shows in this cheese: a cow's-milk soft cheese made in miniature, just 35 grams, with a fine, velvety rind and a rich, creamy paste that ripens toward a full-bodied, aromatic, even tangy character as it matures. Small enough to enjoy in a single sitting, it's a distinctive addition to a cheese board or a quick, indulgent bite on its own.\u003c\/p\u003e","brand":"Worlds Best Cheese West","offers":[{"title":"Default Title","offer_id":48853352448169,"sku":"7640106051037","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_6eb9540b-7b33-4c4d-af9f-9ec157ff5130.jpg?v=1791393105"},{"product_id":"lincet-epoisses-aoc-8-8oz-250g","title":"Lincet Epoisses AOC (8.8oz\/250g)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eÉpoisses takes its name from the village of the same name in the Côte-d'Or, in the heart of Burgundy, where legend holds that Cistercian monks at nearby Cîteaux Abbey began making the cheese in the early 16th century, later passing the recipe to local farmers when the community moved on. Production flourished for centuries — by 1900 several hundred farms in the area were making it — but the cheese all but disappeared through the upheaval of the two World Wars, and it was only revived starting in the 1950s by producers dedicated to reviving Burgundy's traditional know-how; that effort was recognized in 1991, when Époisses earned AOC status, with strict rules governing everything from the cows' breed to the geographic area where the cheese must be made and matured. This wheel comes from Fromagerie Lincet, a family of cheesemakers with five generations of history rooted in the Marne, who have specialized in Burgundy and Champagne's classic soft cheeses since taking over a small regional dairy in the 1950s. True to tradition, it's washed repeatedly during aging with water gradually enriched with Marc de Bourgogne, developing its signature red-orange rind, pungent aroma, and soft, spoonable, deeply savory paste — best served with a slice of gingerbread and a glass of red Burgundy.\u003c\/p\u003e","brand":"La Ferme D'France","offers":[{"title":"Default Title","offer_id":48853399994537,"sku":"90000418","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp9hvutofa.png?v=1791920636"},{"product_id":"la-memee-bleu-cendre-550g","title":"La Memee Bleu Cendre (550g)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBleu Cendré La Mémée is made by the Société Laitière de Laqueuille, a cooperative dairy founded in 1949 by Antoine Sarliève in Laqueuille-Gare, set at the foot of the Sancy massif in the Puy-de-Dôme — the volcanic heart of Auvergne, a region with a cattle-raising and blue-cheesemaking tradition stretching back generations and best known as the birthplace of Bleu d'Auvergne. \"La Mémée\" is the dairy's flagship brand, built on that regional know-how and recognized internationally, including a gold medal at the 2024 Frankfurt International Competition for its sister cheese. This particular wheel takes the classic Auvergnat blue in a distinctive direction: its rind is dusted with vegetable ash rather than left natural, wrapping a soft, supple, ivory-white paste laced with delicate blue-green veining. The result is markedly gentler than a traditional Bleu d'Auvergne — creamy, mild, and only lightly piquant, with a subtle earthiness that makes it an easy, approachable entry point into blue cheese for newcomers and enthusiasts alike.\u003c\/p\u003e","brand":"La Ferme D'France","offers":[{"title":"Default Title","offer_id":48853427880105,"sku":"90000419","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpk7sczxim.png?v=1791920628"},{"product_id":"andante-dairy-alto-16oz","title":"Andante Dairy Alto (16oz)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAlto comes from Andante Dairy in Petaluma, California, a one-woman creamery founded in 1999 by Soyoung Scanlan — a Korean-born, classically trained pianist and biochemist who came to cheesemaking almost by accident, after a trip to a French farmers market and a taste of just-ripe Rocamadour goat cheese changed the course of her life. She left behind a career in molecular biology and dairy science, studied the chemistry of milk at Cal Poly, and by choice still makes every cheese herself, by hand, without pumps or mechanized shortcuts, in tiny weekly batches — a philosophy she named her dairy for, \"andante\" being the musical tempo for a moderate, unhurried, walking pace, reflecting her devotion to the slower rhythm of traditional cheesemaking. True to that ethos, each of her cheeses carries a musical name, and Alto is made from 100% Jersey cow's milk sourced from a nearby family dairy, prized for its richness. The result is an approachable, bloomy-rind cheese with a gooey, milky, slightly salty creamline giving way to a denser, firmer core — a fitting introduction to Scanlan's meticulous, French-inspired style.\u003c\/p\u003e","brand":"Gourmet Foods International","offers":[{"title":"Default Title","offer_id":48853436072105,"sku":"90000420","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmprcgvgajz.png?v=1791920596"},{"product_id":"berthaut-epoisses-aoc-4-4oz-125g","title":"Berthaut Epoisses AOC (4.4oz\/ 125g)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eÉpoisses takes its name from the Burgundian village where legend holds Cistercian monks first began making the cheese in the early 16th century, a tradition later carried on by local farmers and, after production nearly vanished during the World Wars, revived in the mid-1950s by Robert and Simone Berthaut, who began making it in their own farmhouse basement using a family recipe and milk from their own cows. That revival grew into Fromagerie Berthaut, now run by the family's next generation and widely regarded as the definitive producer of the cheese, credited almost single-handedly with saving Époisses and helping it earn AOC status in 1991, with strict rules governing the cows' breed, the milk, and the geographic area of production. This 125g format is the classic half-wheel — a smaller, more practical cut of the same washed-rind cheese, repeatedly bathed in Marc de Bourgogne during aging to build its distinctive orange rind and pungent aroma, but sized to be enjoyed at its peak without the waste or long ripening window a full wheel demands, making it ideal for smaller households, a single cheese course, or a first introduction to one of France's most storied cheeses. Its soft, spoonable, intensely savory paste is best paired with a slice of gingerbread and a glass of red Burgundy.\u003c\/p\u003e","brand":"La Ferme D'France","offers":[{"title":"Default Title","offer_id":48853580742825,"sku":"90000422","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/images_de55310d-5d01-46c4-a604-a4ddabfbe050.jpg?v=1791393038"},{"product_id":"rouzaire-chaource-aoc-8-8oz-250g","title":"Rouzaire Chaource AOC (8.8oz\/ 250g)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eChaource takes its name from a small village of just over a thousand people in the Aube, on the border of Champagne and Burgundy, where the cheese's roots reach back to at least the 12th century — legend holds it was presented to King Philip the Fair on a visit through the village in the 14th century, and that Marguerite of Burgundy later insisted on having it served at her own court. Originally made for local farm consumption, it grew into a regional staple through the 19th century, carried by traveling merchants to markets as far as Paris, Lyon, and Dijon, until formal standards were set and Chaource earned AOC status in 1970, fully codified by 1977. This version comes from Fromagerie Rouzaire, a family cheesemaking house now three generations deep, rooted in the neighboring Brie region and known for time-tested techniques like hand-molding on natural straw mats. True to the appellation's slow, lactic-set tradition, it's soft, creamy, and faintly crumbly beneath a delicate white bloomy rind — rich and buttery with a light, tangy edge, and often considered the ancestral cheese behind France's celebrated triple-crèmes like Brillat-Savarin.\u003c\/p\u003e","brand":"La Ferme D'France","offers":[{"title":"Default Title","offer_id":48853643395241,"sku":"90000423","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/46888.jpg?v=1791320711"},{"product_id":"moser-screamer-triple-5-3oz","title":"Moser Screamer Triple Creme (5.3oz)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMoser Screamer comes from Ueli Moser, an inventive Swiss cheesemaker from a cheesemaking family who left behind the Emmentaler his region is known for to make soft, cream-enriched cheeses. Switzerland is famous for big wheels aged six months or more, so a triple crème like this is rare there. Moser enriches pasteurized cow's milk with cream, bringing the butterfat to the 72–75% range that defines the style, then forms it into small wheels. Each wheel develops a thin, edible bloomy rind as the white mold ripens the paste from the outside in. The cheese is ripe within weeks and flown to the U.S. to keep it fresh. The paste is dense and silky, a little more compact than most triple crèmes, with notes of crème fraîche, mushroom, and cultured butter balancing its richness. Screamer won an innovation award in Switzerland, where it's sold under a different name, before its U.S. importer gave it the name it carries here.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":50480706355369,"sku":"15657","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Unknown_a684834f-ba00-4385-a172-9f9504e4e74c.jpg?v=1791320485"}],"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?page=2","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}