Zabar’s and Leah have made a video of clips from one of their recent Cheese Seminars.
Leah stated there is only one rule with a cheese plate: Start with your mildest, freshest and softest cheese and work up through the cheeses to the more intense and robust. End with your blue.
On this plate, Leah features Chevrot, a small French goat cheese; Moliterno, an Italian cheese made from sheeps’ milk; Cabot Clothbound Cheddar, from the Vermont Co-op and made in the English tradition and she ends with the wonderful French blue, Fourme d’Ambert which is a raw milk cheese that also is injected with local vouvray wine to add a little spice:
Please note: The Lady and I are updating the Raw Milk and Vegetarian-Suitable Charts; they should be online by the end of next week with more than 50 additions to each chart.
2 thoughts on “Zabar's Cheese Seminar Video”
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I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?
Charly, Chevre can be used is just about every way that cow and sheep milk cheese can be used: as part of a cheese platter, in cooking, etc. – the sky’s the limit with cheese.