East Village Cheese Shop

East Village Cheese Shop

Photo: Cititour.com

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Contact Info:

Address: 40 3rd Ave (9th St)
City: New York, NY
Zip: 10003
map: View the Map
Phone: (212) 477-2601

Food Info:

Menu: View the Menu
Cuisine: Cheese Shops

Cititour Review:

The storefront window of the East Village Cheese Shop tells you everything you need to know about this place.  The cheese is cheap!  And I don’t mean it’s of poor quality.  I’m talking low, low prices that are too good to be true.  I don’t know how long this shop has been around or how they manage to keep their prices down, but I’ve decided it’s a regular stop for me on cheese shopping day.

When walking through the door you should know that keeping up with the Cheese Jones’ isn't a priority.  In fact, the place could use some serious updates.  The refrigerators are old and items are haphazardly placed around the store.  But don't let that be a deterrent.  You won’t be burning any holes in your pockets here.

In the front cooler, Alouette garlic and herb spread stared me in the face for only $1.79 a box.  This is my favorite all time standby for parties and nightly binges with crackers.  I couldn’t touch this at some of the more popular markets for less than $5.00 a box.  A six ounce piece of Brie went for $1.29, eight ounces of Mascarpone $1.79, and domestic feta and goat cheeses $2.99 a pound.  Imported cheeses like Chevre and Wensleydale also started at $2.99 a pound and assortments of havarti, cheddar, and soy cheeses ranged from $1.99 up to $10.99 a pound.  Are you kidding me?  Other shops in the city usually start their cheeses at $10.99 a pound nevermind maxing out at this price.  They also carry Greek, Moroccan, Italian, and French olives, cream cheeses, different roasts of coffees, and kitchen gadgets to boot.

The prices at The East Village Cheese Shop are hard to beat.  If you can get over the fact that you won’t find the fanciest displays or the most modern appliances here, this place is worth checking out.  Your pocket will thank you.

 

Review By: Andrea Muller

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