The Cheese Store of Beverly Hills

Let us take you to France in Five Cheeses!

One of our most sought after and hard to get cheeses, Mothais a la Feuille is a precious AOC goat cheese. It has a wrinkled rind wrapped in a chestnut leaf. Made in Poitou-Charentes, in the area of the Loire Valley, you get a whiff of the barn, but it’s cake texture is easy on the palate. It’s a tasty treat that pairs well with Champagne. Tony says what grows together, goes together, and the great seafood from the nearby coast provides inspiration for your menus.

When you need something quick and comforting, choose a melting cheese! We've got the best Cheddar, Mozzarella, Gruyère, Fontina, Provolone, Tallegio, and Raclette! Thank you Bon Appétit Magazine https://www.bonappetit.com/story/best-melting-cheeses

Our January Tasting is Virtual! Join us on January 22, for an evening with Randall Grahm of Bonny Doon Vineyards in Santa Cruz, California, and Les Fromages qui Accompagnent. https://www.cheesestorebh.com//january-virtual-wine-and-ch

There's lots of buzz words swirling around. Three terms explained! Just in time for our upcoming January Virtual Tasting...details coming later this week.

Use this Promo Code GOBBLEUP to get $10 off orders that are $50 or higher from our shop on Mercato https://www.mercato.com/s/the-cheese-store-of-beverly-hills Promo expires 11/30/20, available for all customers, one use per customer.

Tonight we celebrate the holidays with a new tradition, our first Virtual Annual Holiday Spectactular! We're pouring Champagne Ployez-Jacquemart one of the finest Champagnes and one of the few made by a woman, Laurence Ployez, the third generation cellar master in her family!

The Francois Villard Vineyards in Rhône. Tony will talk about their wine during our 18th Annual Holiday Spectacular (SOLD OUT - Virtual) Tasting. Domaine François VillardNot on our evite list? Sign up here https://www.cheesestorebh.com/mobile

It's here!!! Petit Vaccarinus, aka Vacherin Mont D’Or, is a cow’s milk cheese made near the iconic mountain peak of Mont D’Or, on the border of France and Switzerland. This classic, seasonal cheese is something we wait for all year, we start getting them in the fall, through early spring, so we consider this a rare cheese because it’s only available for a few months of the year. Crafted by hand, each one pound round is unique. They’re aged and wrapped in a Spruce bark hoop to... contain the soft and creamy goo. Ivory colored and creamy rich, the milk is thermalized: gently heated for a few seconds to preserve the milk enzymes while significantly reducing bacterial counts and to maintain its raw milk characteristics. In Swiss cow culture, the animals graze at different elevations, rotating from high to low during summer and winter. Vacherin is made from winter milk, and the cows are eating hay versus sweet meadow grasses and field flowers, creating a dense, higher fat and protein combo. Expect a velvety feel, with woodsy hints of mushroom. Scoop it from the top, spoon onto your favorite bread. Also the Swiss gently heat it , then pour over boiled baby potatoes Serve with red or white Burgundies or a Jacquere from Savoie, a classic white wine for matching with Fondue. See more

Our Annual Holiday Spectacular Tasting is Virtual! Join us Friday, November 20, 7:00 - 8:00 pm. We created Tasting Kits you can order now. Pick up and Delivery options at check out! Click here to order or for more information. Each kit contains three bottles of wine, four cheeses (1/4 lb cuts each) plus condiments and crackers, enough for two or more people.

It's Tuesday Tray Day! When good things last a long time! One week ago we posted a photo of a customer's tray, featuring a wedge of Il Cardinale. Today we share the cheese, one week later, on an elegant board for one! Thank you to #bradfolb for sharing.

It's Tuesday Tray Day! We love sharing the trays our customers make. Here is one featuring Il Cardinale, an Italian cheese inspired by Époisse, made with both sheep and cow's milk. The edible rind is washed with Alchermes, a red Italian liqueur.

Twice Baked Potato with Blue Cheese, Mushrooms and Balsamic Onions? We're In! The Telegraph

Fall in love with Rogue River Blue Rogue Creamery This rare, fall Classic Blue is an organic cow’s milk blue cheese made with a plant based rennet. Wrapped in Syrah grape leaves soaked in Pear Spirits, Rogue River Blue was the 2019/2020 World Cheese Award Great Taste Awards champion. A sweet, salty, mild blue matches perfectly with dry white wines or a classic California Zinfandel. And, of course, Champagne or other sparkling wines. Very limited supply $ 65 /lb.

Bite into one of these fresh baguettes from Colleen DeLee Monday through Saturday! Named best baguette in Los Angeles!

Tuesday Tray Day! Show us your boards. Featured: Aged gouda from @thecheesestoreofbeverlyhills Sun dried tomatoes from #MunyakFarms Honeycomb from @ladyandlarder Cinnamon persimmons from @gwenla... Apricot jam from Casa Barone from @gustiamo Wood from @alabamasawyer Forks from @danishdesignstore Knife from @ saladini_denmark Spoon from @cutipol. Photo and Board from #bradfolb image003.jpg

October is the time for some grown up grilled cheese sandwiches! Martha Stewart

It's the last day of California Wine Month. We end it by asking you to support California winemakers.

Our thoughts and prayers are with our friends up in N. California, where the fires are raging again. We hope all are safely evacuated.

What we're drinking now! These three wines are all from California winemakers. Leo Steen Grenache Dry Creek Valley. Provisor Vineyard 2017: $37 Organically grown in the Lytton Springs District of Dry Creek, with rich, red, fruit flavors. Hand crafted with minimal oak aging. A great deal for the price, this wine is made by Danish born Leo Hansen, who grew up in the restaurant business and the Sommelier trade. His career started in Napa in 1999 with wine making saints in Na...pa and Sonoma. He began his one man show in 2004. The wines are well crafted by a European taught palate, blended with California winemaking skills. His wines are clean, focused examples of his craft to match with all types of food and are lower in alcohol, natural, with less oak treatment. @Leo-Steen-Wines-201660943186565/ Failla Chardonnay 2016 Sonoma Coast: $37 This Chardonnay from the Sonoma Coast is a great example of a focused, clean, razor sharp quality on the palate. Citrus fruit, minimal balanced, with a touch of oak, this wine has Chablis qualities that make it wine a joy to drink on any occasion. Pair with seafood, light meats, or casual quaffing . Made by Ehren Jordon, owner/winemaker. The majority of his wines are from sources in Sonoma. His early fame came from Turley wines, then in 1999, he debuted his own winery in Napa. Failla wines The Mascot 2014, Cabernet Sauvignon, Napa Valley: $125 From the younger vines of the Harlan Estate Cabernet that sell for $500 to $800. Rich red fruit, soft, smooth and seamless on the palate. When you have a glass of this fantastic wine, you feel special. @Harlan-Estate-1597432497136280/

Tony Princiotta visits with Francois Laurient from Paul M. Young Wines to share some French wine and Cheese.

Tony Princiotta, our buyer, and accomplished home chef, says French butters tend to have a higher butterfat content, better texture and greater intensity of flavor. We select butters for the store for their flavor, their high butterfat content and the quality of craft that goes into making them. People are cooking at home more and using premium butter is a quick, easy and affordable way to replicate their favorite restaurant dishes. *Our selection of premium butters varies based on availability, please call the store to find out what we have in stock. Featured in The High End luxury real estate lifestyle magazine. Article by #RogerGrody.