In our cheese department this weekend:
Friday, June 1st, 3 - 7 PM
There will be a Cheese sampling at our cheese department. We invite you to come in and have a taste of:
LOU BERGIER PICHIN
Piemonte, Italy
Pleasant and fairly straight forward, with nutty notes and a medium pungency. It's a delicious table cheese, lovely served alongside a salad, rustic bread, and a little dish of your best olive oil. Aged for 60 days. Made with unpasteurized cows milk.
PAŠKI SIR
Pag Island, Croatia
This is the first Croatian cheese we've ever tasted, and if there are more like it, we say, send them over! Aged for at least 12 months. Not strong or assertive, but it does have a lot of flavor and nuance; expect a balance of salty, sweet, savory, warming, sheepy, nutty flavors and a friendly finish reminiscent of sea salt caramel. Made with pasteurized sheep’s milk.
Saturday, June 2nd 10 AM - 7 PM
Come in and taste:
The taste of Tuscany!! This summer, Zabars cheese department is featuring Tuscan cheeses made by Il Forteto, one of the largest producers of Pecorino Toscano cheeses.
Pecorino Toscano aged over 30 days can be enjoyed at nearly any point in its maturity. Lactic, milky,toasty, tangy; it's not strong or sharp. The texture is between semi-soft and semi-firm. Pasteurized sheep's milk. Sale $12.98/LB
Stagionato is aged over three months, the paste firms up dramatically, becoming savory, and slightly salty, with warming notes of toasted nuts and chives. Pasteurized sheep’s milk. Sale $13.59/LB
Oro Antico, aged for at least 6 months, has a pleasant sheepyness with buttery, sweet notes of toasted nuts. With an aroma of brown butter. Pasteurized sheep’s milk. Sale $18.49/LB
Also,
The Trappist monks in the Belgian Abbey of Chimay produce these cheeses using the fresh and creamy milk of the Chimay country side. Please come and try a taste!
Chimay with Beer: Semi-soft and pliable, its smooth paste is slightly bitter, with a heady nose and moderate pungency; the flavor profile comes from the process of being washe din famous Chimay ale. Sale $16.98/LB
Chimay Grand Cru: It has a natural rind and is less pungent than its drunken cousin. Creamy, mellow, and a bit fruity, it makes a pleasant table cheese. Made of pasteurized cow's milk. Sale $16.98/LB
Also,
Piave Red Label
This is one of our favorite Italian table cheeses, and if you've tried it, you know why! The smooth, firm, straw-yellow paste has a zingy, almondy sweetness - imagine "young Parmigiano-Reggiano" - and the finish is a burst of pineapple-citrus. Wow! Savorthe naturally occurring, crunchy amino-acid "flavor crystals" in the paste. Aged over 12 months. From Italy's Veneto region, made of pasteurized cow's milk. Sale $12.69/LB
Comments