Made like it was 100 years ago – flavorful and fresh, hand-ladled with no vegetable gum or preservatives!

Cream cheese was the very first cheese we made at the Creamery, crafted much as it was on small dairies a hundred years ago.  Made completely by hand with fresh local milk from Calder Dairy and mixed with nothing more than a little rennet. salt, a generous dose of cream and the patience to let it drain naturally for a good 6 hours.  In the spirit of traditional cheesemaking, Zingerman’s Creamery Cream Cheese is made with curds ladled by hand and without vegetable gum or artificial additives.  Most importantly it has a delicious, fresh milky flavor and a wonderfully light and fluffy texture.  Great spread on a bagel, terrific on toast, and it makes an amazingly good cheesecake.

Pick up a pound in March for only $9.99!

Learn to Make Cheese Fresh Mozzarella!

EVERY Saturday through May you can get your cheese-learning on at the Creamery.  Come be a cheesemaker for a day as this 2-hour class is held right in the production department of the Creamery.  We will teach you how to make your own mozzarella from either fresh milk or finished curd and you will leave with the confidence and courage to make mozz in your own kitchen!

Registration is $45 per person and the class is held from 12-2 pm every Saturday.  Space is limited so reservations are required.  Give us a call at 734-929-0500 and we will get you all signed up!