08/05/2026
If you’ve ever walked into Zabar’s, you know the drill: the first stop is always the Cheese Department. 🧀 Here’s a little glimpse of one of our favorite corners of the store.
Want to talk cheese with the experts? Join David Zabar this Friday, August 7, at the NYC IFC Center IFC Center for a screening of “The Big Cheese” The Big Cheese Film. After the film, David will moderate a Q&A with director Sara Joe Wolansky Sara Joe Wolansky and producer Adam Moskowitz Adam Moskowitz. See you there.
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More about Zabar’s Cheese:
Marie Colas, Zabar’s Cheese Department Manager, has been working in our cheese department for twenty years! She travels the country, and the world, to find wonderful products to sell all year long. Recently she has visited cheese producers in Austria and Switzerland and has attended the American Cheese Society Annual Conference. Marie coordinates our purchases from European suppliers with our shipper in France so Zabar’s can have the freshest cheese all year long.
We feature over 200 varieties of cheese from all over the world, including France, Spain, England, Italy, Croatia, Austria, Australia, Ireland, New Zealand, Norway, the Netherlands and of course, Switzerland. There are hundreds of cheeses, imported and domestic, freshly cut in our prep area, right next to our huge cheese refrigeration room, for you to grab and go.
But the best thing about Zabar’s cheese department, in addition to the assortment and quality of our products, is our group of cheese mongers, ready to cut a few samples and give advice on what to buy for your next cheeseboard.
When I asked Marie the impossible task to name her three favorite cheeses, she came up with Monte Enebro, a soft goat’s milk cheese from Spain; Young Cantal, an ancient variety from France; and all five types of our Reggiano Parmesan.