Gelato Kickoff – Sat. June 12th
Join us at Zingerman’s Creamery on Saturday, June 12th for our annual, start-of-the-summer Gelato Kickoff Event! Each year we try and start off the summer right by sharing a taste of everyone’s favorite frozen Italian dessert with all who walk through our door. And this year, not only is it your chance to taste the debut of our summer gelato flavors, Luciano’s Lemon and Coco-Nut, but you will also get the chance to taste our exciting new work-in-progress, MAPLE BACON GELATO! As you may know, one week after the kickoff is another great Southside event, Zingerman’s Camp Bacon. We figured there was no time like now to develop one of our most-requested, off-the-beaten path flavors…
But we need your help!
When we develop a new flavor, it goes through quite an extensive process before it actually hits our case. And this year we are throwing caution to the wind and need the help of your palate. When you come up with a flavor like Hazelnut, or Lemon, or Mint Chip, you kind of have a context and idea of what it might be like. Something like Bacon gelato though, is a bit of a wild card. That being said, we thought this was the perfect opportunity to flip the script and have you all become official gelato taste-testers. So please let us know what you think!
- Come on by the Cheese Shop anytime between 11am – 4pm for a free scoop of gelato.
- Meet our gelato-maker, Josh, and learn the intricacies of gelato-making at either of 2 free demonstrations at Noon or 2pm.
- And if our Maple Bacon Gelato has really wet your appetite for all-things cured and porcine, be sure to check us out again on June 19th for Camp Bacon at Zingerman’s Creamery. Full details available at the Camp Bacon website.
June Cheese of the Month – Lincoln Log
Ann Arbor’s very own boucheron. Who says you need to travel to France to get a taste of the L’or Valley? In fact, it was for that very reason that the Lincoln Log was born! This style of aged goat cheese was one of the first to catch on here in the States. And while it is an aged, or even more appropriately, a mold-ripened cheese, the fact that boucherons imported from France would often be several weeks, if not maybe months, old by the time they graced the case of the Deli and other cheese shops was practicaly a travesty. So few knew what this type of cheese was truly supposed to be!
With that in mind, not too long after the Creamery began, John decided to tackle boucheron and add it to our repertoire and it has been one of our most popular cheeses since. All June long, enjoy some Lincoln Log for $2-off a pound!
Cheese Tasting: The Beauty of the Bovine
Jersey and brown swiss and holsteins oh my! Dairy cowa provide th emilk for the majority of the world’s cheese, and this tasting is dedicated to their fine work! Learn why so much cheese is made from cow’s milk, he properties of this milk, and the different kinds of cow’s that produce it. Come ready to try some of our very favorites!
Sunday, June 20th *4-6 pm* $25* Call: 734-929-0500 for reservations
Are you an avid Facebooker? Check out our Event for the Tasting!