Opened 8 months ago on First avenue and 81st Street, Big Cheese offers a nice palette of excellent cheeses from artisanal and farmstead American to a vast array of Europeans cheeses. On the French side, I would recommand the smelly Berthaut's Epoisses washed in Chablis, the Roquefort, the Vacherin du Jura, the Morbier, the Brebiou or the Brie from Isigny.
To accompany your platter, Big Cheese also offers different spreads, jams and crackers. My selection : Tapenade (olive spread), Creme de Marron (you can also make amazing cake with it), Black Cherry spread with Liquorice or White Fig spread with Bay Leaf on your Goat cheese.
Look also at their interesting vinegars with champagne or black currant.
For the aficionados of Raclette or Fondue, you will find the whole equipment and cheese.
1566 First Avenue