With over 600 cheeses in the Zabar’s cheese department, there is bound to be a few that get passed over. But these cheeses have not been forgotten. In fact, for those that know them, they are loved and never missing from the shopping basket. But we want to make sure that all cheeses get their moment of fame so we are featuring four lesser known cheeses that are stables in the cheese department for a reason.
Chaubier is that cheese that no one dislikes. The blending of cow and goat’s milk makes it flavorful but not too “goaty.” Semi-soft and creamy. The essential “table cheese” meaning you could bring it out for breakfast, enjoy it with some crusty bread and fresh vegetables for lunch and serve it with toasted nuts for dessert. No matter what time of day it is, this cheese is ready and perfect. Manouri is another one of those “table cheeses” that is as versatile as a cheese can be. Even its roots prove that this cheese was born of necessity and prudence. Instead of throwing away or feeding the animals the whey from Feta production, the Greeks added milk or cream to it and made Manouri. This way nothing was wasted and another cheese was created that could be used for everything from breakfast with honey, to salads at lunch and for spanikopita at dinner. One taste and you can just imagine the possibilities. Etivaz is like Gruyere on steroids. Full flavored with an aroma of apple cider, this cheese is a cult favorite that will knock your socks off and then have you coming back for more. Montagnola Blue is another blue cheese from Germany that is can be used for about anything a.k.a. “table cheese.” The Germans have set the standard in consistency and high quality. This cheese is both those things and it is delicious too!
So give these lesser knowns a chance and fill you table with cheese for every occasion.
Chaubier is that cheese that no one dislikes. The blending of cow and goat’s milk makes it flavorful but not too “goaty.” Semi-soft and creamy. The essential “table cheese” meaning you could bring it out for breakfast, enjoy it with some crusty bread and fresh vegetables for lunch and serve it with toasted nuts for dessert. No matter what time of day it is, this cheese is ready and perfect. Manouri is another one of those “table cheeses” that is as versatile as a cheese can be. Even its roots prove that this cheese was born of necessity and prudence. Instead of throwing away or feeding the animals the whey from Feta production, the Greeks added milk or cream to it and made Manouri. This way nothing was wasted and another cheese was created that could be used for everything from breakfast with honey, to salads at lunch and for spanikopita at dinner. One taste and you can just imagine the possibilities. Etivaz is like Gruyere on steroids. Full flavored with an aroma of apple cider, this cheese is a cult favorite that will knock your socks off and then have you coming back for more. Montagnola Blue is another blue cheese from Germany that is can be used for about anything a.k.a. “table cheese.” The Germans have set the standard in consistency and high quality. This cheese is both those things and it is delicious too!
So give these lesser knowns a chance and fill you table with cheese for every occasion.
Chaubier
This French aged tomme combines cow’s and goat’s milk to make a unique cheese with the best both animals’ milks have to offer. The paste is the color of crème brûlée, and its pleasant taste is minerally, nutty, and slightly sweet with hints of mild green peppers and brown butter. A superb table cheese.
Manouri
As a bi-product of Feta production, Manouri is a creamier, mild cheese that is less salty than feta. It can have a slightly citrus or lemony flavor that is a distinct characteristic of fresh sheep’s or goat’s milk cheeses. It is pale white and rindless, and goes well with fig paste, apricot jam, and savory foods, as well. Pasteurized Sheep’s Milk.
Etivaz
The impetus for the creation of l'Etivaz was defiance: in the 1930s, when the Swiss government was placing regulations on the production of Gruyere, a few die-hard cheesemakers thought the regulations betrayed the spirit of the cheese, and rather than fight, they switched. They stuck with the most traditional Gruyere-making methods and called their cow's milk cheese "l'Etivaz," to set it apart. It's more springy than Gruyere, a little less sweet, and a little more assertive; still nutty and vegetal. Worth it not only for the spirit behind the cheese, but because it is delicious!
Montagnola Blue
Montagnola is a triple cream, soft-ripened blue cheese from the alpine mountain region of Bavaria, Germany. As it ripens, this cheese can become stronger in flavor and softer in texture. Fans of Cambozola who are looking for something a little stronger are sure to enjoy this unique blue. The rind can be a bit salty thanks to the washing it receives during the ripening process but that is what helps the cheese acquire it’s distinctive taste and texture. Perfect for melting.
This French aged tomme combines cow’s and goat’s milk to make a unique cheese with the best both animals’ milks have to offer. The paste is the color of crème brûlée, and its pleasant taste is minerally, nutty, and slightly sweet with hints of mild green peppers and brown butter. A superb table cheese.
Manouri
As a bi-product of Feta production, Manouri is a creamier, mild cheese that is less salty than feta. It can have a slightly citrus or lemony flavor that is a distinct characteristic of fresh sheep’s or goat’s milk cheeses. It is pale white and rindless, and goes well with fig paste, apricot jam, and savory foods, as well. Pasteurized Sheep’s Milk.
Etivaz
The impetus for the creation of l'Etivaz was defiance: in the 1930s, when the Swiss government was placing regulations on the production of Gruyere, a few die-hard cheesemakers thought the regulations betrayed the spirit of the cheese, and rather than fight, they switched. They stuck with the most traditional Gruyere-making methods and called their cow's milk cheese "l'Etivaz," to set it apart. It's more springy than Gruyere, a little less sweet, and a little more assertive; still nutty and vegetal. Worth it not only for the spirit behind the cheese, but because it is delicious!
Montagnola Blue
Montagnola is a triple cream, soft-ripened blue cheese from the alpine mountain region of Bavaria, Germany. As it ripens, this cheese can become stronger in flavor and softer in texture. Fans of Cambozola who are looking for something a little stronger are sure to enjoy this unique blue. The rind can be a bit salty thanks to the washing it receives during the ripening process but that is what helps the cheese acquire it’s distinctive taste and texture. Perfect for melting.
Check with us closer to the holidays - we do sometimes have smoked eel available around then...
Posted by: Andrea | November 09, 2009 at 02:54 PM
5 Spoke is available in the store and by calling Zabar's Personal Shopper. Call 212-787-2004 and speak to our personal to order anything Zabar's store carries!
Posted by: Tiffany | November 02, 2009 at 02:50 PM
Been a long time since Zabar's had smoked eel. Sure would like to taste it again. Thank you. sabinabub@verizon.net
Posted by: sabina bubczyk | November 01, 2009 at 01:36 PM
Why does't Zabars sell 5 Spoke cheese alone rather than having to buy it in a group? Than you. sabinabub@verizon.net
Posted by: sabina bubczyk | November 01, 2009 at 01:32 PM