Getting ready for a Spring Fling?
Looking for a quick, affordable and delicious way to entertain?
Stumped how to even begin planning the hors d'oeuvres?
Olga Dominguez, manager at Zabar’s Cheese Department, will give you the answers you need for a perfect party at any budget. Visit Zabar’s on Thursdays at 3 PM and 5 PM for a discussion on Cheese Plates and enjoy a tasting of a different cheese plate each week.
Olga and Leah Juhl will discuss why they selected each cheese, how those cheeses compliment each other, the seasonal attributes of the cheeses, what they pair best with and which cheeses to select for your budget.
Join us on Thursday, March 26th at 3 PM and 5 PM for a new cheese plate sampling. But until then, watch this video (below) and read more about the March 19, 2009 Cheese Plate Selections.
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Zabar’s Cheese Plate of the Week
March 19, 2009
Spring is in the air and there is no better way to celebrate than with good cheese! Zabar’s wants to help you build the perfect plate for your needs. Whether it is something for a nice meal with friends or for a big group to watch the big game, we can help. Each week we are selecting some of our favorites that we think are wonderful now. Some are so economically friendly such as the Danish Blue at $6.49 a pound you can enjoy guilt free.
Others are so rare and wonderful we do not want you to miss them. This week, the Schwingerkäse is that one and with its fresh, full flavor you must try this rare treasure! But no matter what the occasion or the budget, we are here to help you celebrate the arrival of spring with cheese as only Zabar’s can provide! So stop by the counter, taste one of our featured cheeses and build a cheese plate that is sure to make everyone happy!
Tuma dla Paja
A relative of Cravanzina , this northern Italian cheese is in the Paglia family of cheeses, named for the beds of straw on which they mature (paglia = "straw"). Lucky herds of cows, sheep and goats, grazing on the luxurious, flavorful grasses and flowers of the Piedmonts, provide the rich milk that goes into this rustic yet elegant cheese. Expect voluptuously runny paste, milky sweetness, and gentle, floral notes. Pasteurized.
Morbier
This semi-soft cow's milk cheese is easily identifiable by its line of vegetable ash bisecting it horizontally, a tradition that goes back to this cheese's creation in France's Jura Mountains. At the end of the day after the gigantic wheels of Comte were made, the little bit of leftover milk was poured into a vat and ash was spread on top to protect it and prevent it from forming a rind. The next morning's milking was added on top of the ash, et voila! Supple, smooth paste, colored pale yellow, lies beneath a brine-scrubbed rind. It's mildly pungent, fruity, and nutty.
Entlebucher Schwingerkäse
This raw cow's milk cheese comes from Switzerland where it is also known as the Swiss Wrestler Cheese after the local form of wrestling. However, the only wrestling anyone will be doing with this cheese is for the last bite. It is firm yet creamy with a buttery like flavor that slowly strengthens and becomes spicy as it ages. Pair it with a crisp Riesling and a pear for a memorable snack.
Danish Blue
A relatively newer blue that has become very popular because of it's creamy yet crumbly texture and moderately strong flavor. Slightly gritty and salty with crowd pleasing flavor. A perfect choice for an economically friendly plate that is sure to please.
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