Fourth of July Gelato!

For the first time ever, we are offering our luscious gelato by mail for the Fourth of July!  Zingerman’s Mail order is offering 6 packs of our Gelato and Sorbet to arrive at your front door on either the Wednesday, Thursday, or Friday before the 4th.  Our gelato is made in small batches from all natural ingredients.  We use the same great Calder Dairy milk found in our cheeses, organic Demerara sugar harvested naturally on Mauritias, amazing dark chocolate from San Francisco, Madagascar Bourbon vanilla beans, local berries, and gobs of other great stuff for our gelatos and sorbets.

If you’ve decided that a few drums of our hand made frozen Italian treats is the perfect denouement to your 4th of July bbq, just pop over to Zingerman’s Mail Order to get the ball rolling.  Ciao!

Fresh Goat Cheese

This month we’ve been really focused on our fresh goat cheeses.  The milk we get from the McDonald farm has been just fabulous lately and it really shines in the fresh cheeses.  There really is a tremendous difference in flavor between the extremely fresh milk and goat milk that is even just a few days old.  We’re very lucky to be able to get our hands on such fresh milk.

Farmer’s Market

The Farmer’s Market has bee really gearing up and we’re excited for summer ahead.  Mike is at both the Wednesday and Saturday Kerrytown Markets and the Westside Farmer’s Market in the Roadhouse parking lot, and every week the stalls are brimming a little more with fresh produce and other goodies.

• Every Wednesday from 7:00 am – 3:00 pm
• Every Thursday from 3:00 pm – 7:00 pm
• Every Saturday from 7:00 am – 3:00 pm

Stay tuned for some very exciting Farmer’s Market news-to-come!

Great Lakes Cheshire

When we think of Cheshire we think of the crumbly, light peach colored cheese of Shropshire, England. All right, most everyone else thinks of a grinning cat, but in the cheese world, Cheshire is exemplified by the Appleby’s of Shropshire. Many more years ago than I care to admit, I was able to spend time making a cheese near Fishgard, Wales with a great cheese maker who, having tired of his role in the symphony in Manchester, purchased a farm and set out to make cheese in the remote, rain drenched Welsh coastline. Leon Downey resurrected and refined an old Cheshire recipe, which yielded slightly different results than the usual Cheshire. The recipe had disappeared during World War II due to its fast ripening nature and the government’s inability to rapidly distribute the cheese during those food-rationing years. Our first batches of this raw milk, aged cheese is now ready for eating. The cheese has a slight tartness that goes very well with chutney or preserves on Zingerman’s Bakehouse Farm bread.

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