A cheese novice reviews "Zabar's Staff Picks" Cheese Plate

This plate has been one I’ve been trying to bring home now for weeks. Don’t know what it was about the end of my days lately that has kept me from the cheese counter, but thankfully I got there last night. 

I love the descriptions of these cheeses, and how in the video Leah makes them sound like something so simple and flawless that they should please just about anyone.

I enjoyed this cheese plate with my husband and my mother-in-law, who proclaimed that she knows little about cheese. Her parties consist of standards; baked brie, cream cheese and pepper jelly, cheddars and jarlesberg (her husband’s favorite). 

So here we go. Oh, and one quick note - I tried a little of each when I took them from the fridge before putting them on the board, and again when we were sharing them after they came to room temperature. This waiting period is a step you should not leave out when making this cheese board. They were completely different cheeses and much “better” once they came to room temperature.

First on our plate: St. Albray
This is a very creamy and smooth cheese, which for me had a just slightly musky flavor. It was one of the two favorites of my MIL and straight away enjoyed by all of us.

Next up was Tomme Fleur Verte
This is a goat cheese, and if you read my quiche recipe you know the world of goat cheeses has been opened to me this past year. This is the one that completely vanished before we were done. It’s just outstanding: soft, smooth and not at all overpowering. Its flavor is incredible, with perfect herbs that are encrusting it. Both my husband and I couldn’t get enough of this one – this is the single cheese I’ll be bringing to any gathering. 

Third, Manchango
I would call this one a staple in our house. It’s the perfect snacking cheese that gives so much more than even complicated cheddars, yet it’s all around easy and keeps very well. My MIL had never had this cheese and it was the second of her favorites. I was a bit surprised she enjoyed it so much, since her tastes tend toward the mild, but I guess that just speaks to how well balance this cheese is. Our plate was sadly missing the quince paste I usually like to pick up when doing it right, but we enjoyed it all the same.

And finally the Gaperon
Initially I thought this was the most unique to this cheese plate. It has a very very strong pepper flavor which when the cheese warmed to room temperature was perfectly blended with the smooth calm flavors of the cheese. You really have to like pepper to enjoy this one. But I found my husband taking it on and really enjoying it. I mention that I thought this was the most unique (odd ball) of this plate, but I actually think it’s the Manchango that’s the most different for this collection. It’s the only hard cheese here and the only one without the creamy edge which bring the other three together. I could see this collection also working with a very strong blue as a finish instead of the Manchango. That’s just my novice opinion but I think I’ll try it next time.

Comments

[Zabar's]

Hey Scott - That sounds great. I hope you get a chance to try it, let me know if you enjoy it also!

[Scott]

Thanks, I can't wait to go and pick up the Tomme fleur verte! Maybe with some crackers or some Zabar's bread?