Welcome to Zingerman’s Creamery’s Cheese Shop, the only place in town that you can get hand-made cheeses and gelato mere feet from where they were born. We are proud to offer not only our own products but also great cheeses, dry goods, and charcuterie from our favorite producers around the world.
We truly believe that you can really taste the difference in the products we make and sell and invite you to come on down and see for yourself. As always, we encourage you to taste anything you see that perks your interest and if you aren’t completely satisfied with your purchase, we will do what ever it takes to make you happy.
Just Arrived!
Here’s just a few items that have just arrived in the Cheese Shop.
Gelato Sandwiches
Forget the spoon for this one. Quantities may be limited but the flavor certainly is not! Made with small-batch, real vanilla gelato sandwiched between the chocolate cookies found in the Bakehouse’s Over-the-Moon Pies. A match made in heaven!
Martelli Pastas
The Martelli family makes these fantastic pastas in the tiny Tuscan town of Lari. They insist on using only the hardest durum wheat flour and extrude their pasta through a traditional bronze die, allowing it to firmly grip the sauce. The Martellis give their pastas plenty of time to dry thoroughly and this is one of the most important steps. The slow dry makes the texture nice and chewy and the flavor more intense. These pastas are not a mere vehicle for the sauce, but have wonderful flavor even by themselves.
Available in 1.1 lb. bags of i Maccheroni and gli Spaghetti for $10.99 each.
Queso de Vare
A Spanish goats milk cheese that hails from Asturias, a rugged and mountainous region perfectly suited to goats. This little gem has swiftly become a staff favorite and one of our quickest-selling cheeses. It has a very clean flavor that is subtle yet full. Great with a glass of white wine and amazing with a hunk of mountain bread. These little 1 pound wheels of goodness are giving Garrotxa a run for its money.
The Creamery’s Pimento Cheese
Okay, this isn’t a new one. But, this rich and savory Southern tradition has laid some pretty deep roots in Ann Arbor over the past few years. Made with 2-year raw milk cheddar, sweet roasted Spanish red peppers, cayenne, sea salt, and Telicherry peppercorns, pimento cheese is becoming quite the cult phenomena around town. This is one of the few things you can find across several Zingerman’s businesses and rarer stll, each one of us makes it ourselves. The recipes are similar but each of us puts our own little spin on it. Which is the best? Only you can be the judge and nothing sounds better to me than going on a pimento cheese tour of the ZCoB. Just be sure to arm yourself with enough Bakehouse soft pretzels to get you through the day…
Luciano’s Lemon Gelato
One of our best selling seasonal flavors and definitely a staff favorite around the Creamery, Luciano’s Lemon is back in the case for the summer. Made with gobs of luscious Bakehouse lemon curd folded into fresh gelato, this flavor is crisp and refreshing with just enough tartness to balance the sweet.
You can grab some by the scoop when it’s in the case or by the 12 oz. drum. A perfect match for a thick slice of blueberry pie…
The Ypsi
While this one hasn’t technically just arrived, the last several batches are probably the best we’ve ever tasted. Everything seems to have come together thanks to a few tweaks made by our diligent cheesemakers. The Ypsi is our take on the traditional French crottin. They have a wonderfully creamy texture when young which develops into a firm, fudgey paste with a few weeks of age. Definitely give this one a taste the next time you are in the cheese shop.
Made from fresh local cow’s milk, there is no cheese quite like the Sharon Hollow being made anywhere else in the country. The production technique is simple and traditional, a little rennet is added to the newly-arrived milk from Calder Dairy to set up the curd. Once set, we hand-cut and ladle the curds into small round forms, interlacing scoops with fresh garlic and cracked Telicherry peppercorns, or garlic and chives, and allow them to drain. Come on into the Cheese Shop on a Wednesday afternoon and you can treat yourself to a Sharon Hollow fresh out of the mold. They are pleasantly tangy with a fresh, milky flavor perfectly accentuated by the herbs. Try them stuffed into pasta shells and baked in homemade sauce, crumbled onto scrambled eggs or in an omelet, folded into mashed potatoes, crumbled on some Syaracuse salt potatoes, or simply on a toasted bagel.
All month long, get either flavor of Sharon Hollow for only, $4.99!
Coming up in September, top honors are going to our first product, Real Cream Cheese!
Great Lakes Cheshire is Back
After a bit of a hiatus, our one-an-only raw cow’s milk cheese has made a triumphant return to our cheese counter. These babies are just of legal age, nice and mild and easily accessible with enough character to please a hardened cheese afficianado.
Supplies are just a little bit limited as we wait for several more to reach the proper age, but I’m pretty sure if you are a fan of our first hard cheese, we’ll be able to help you out. Only available at the Creamery right now, soon to be found everywhere! $26.99/lb.
August 15: Mozzarella Summer Celebration!
There is nothing quite so perfect as slicing open a luscious ball of fresh mozzarella, adding the brilliant yellow-red heirloom fruit of our favorite nightshade – as well as a bit of local basil – and experiencing the exact definition of the taste of summertime. Join us as we feast on mozzarella treats of all sorts, from bocconcini with harissa to burrata drizzled in olive oil, and learn about the history of and many variations on this, our most beloved late summer cheese.
Reserve your spot: 734-929-0500 or sign up through Facebook.
Sunday, August 15. 4pm. $25 per person.
Farmer’s Market Season
There are few things more enjoyable than an early morning stroll through a bustling farmers market. As markets become more and more prevalent around the country, we are reminded just how luck we have been to have so many great ones in Southeastern Michigan for so long. From the beginning of the Creamery, farmers markets have been a huge part of what we do. Well, tis the season for farmers markets, for sure, and you can find the Creamery or our cheeses at several around the area.
At our market stand, you will find a resplendent selection of our cheeses – Fresh and Smoked Mozzarella (with the occasional Burrata or Mozz &Myrtle, City Goats so fresh you could slap ‘em, cow’s milk Sharon Hollows, and a rotating offering of our soft-ripened cheeses.
The most recent issue of Culture Magazine has a wonderful piece about us that we just had to mention. Written by our friend Matt Rubiner of Rubiner’s Cheesemongors & Grocers in Great Barrington, MA, and entitled Not Business as Usual, the article delves into the unique opportunities creating cheese in the middle of an industrial park on the south side of Ann Arbor present. Surely not the first site or building anyone would probably choose to start up a cheesemaking business, our unique situation has afforded us the necessity to adapt to our environment in some pretty clever ways, both as producers and retailers. And we really wouldn’t have it any other way.
Matt is a great writer and his voice really shines through in this piece. There are some great photos of Cheshire-making and drool-worthy shots of cheese that can really get that cheese itch itchy. Hope you enjoy!
As the hordes of artists and art lovers descend upon downtown Ann Arbor, there are few commodities more valuable than parking. Especially free parking. And we’ve got plenty of it over at Zingerman’s Southside.
Just a scone’s throw away from I-94, you’ll find plenty of parking to go with handmade cheeses and gelato, artisan breads, pastries, and candy bars, and small-batch freshly roasted coffees. Zingerman’s Southside is where it’s at this week and every week. If avoiding the throngs at all costs is your thing, then we’ve got you covered.
And for those of you who love the hustle and bustle of large crowds and a symphony for the senses (which is me I must admit), we’ve got your good food needs covered as well. Nestled within downtown Ann Arbor, you’ll find several oasis’s of Zingerman’s gastronomical delights.
There’s the Delicatessen of course, bastion of delightful sandwiches, olive oils, vinegars, cheeses, and Zingerman’s-made goodies. And speaking of Zingerman’s-made foods, you’ll find the Creamery at the Kerrytown Farmers Market on Wednesday and Saturday and…
It’s Edible Art Fair time again! Join the Creamery in front of the Michigan Theatre to cool off with some of our handmade gelato in a few different ways. We’ll be set up just a jump away from the corner of State & Liberty vending scoops of our favorite frozen Italian dessert, gelato sandwiches made with the Bakehouse’s mouth-watering cookies, and gelato & Zingerman’s cold-brew coffee floats. The full menu is on the left!
We’ll be there all week long, from the Art Fair’s opening at 10am on Wednesday and closing it down at 6 on Saturday. We hope to see you there!
Farmers Market Season!
‘Tis the season for Farmers Markets and you can find Zingerman’s Creamery cheeses at several great ones around Southeast Michigan. It’s hard to beat a beautiful summer’s day spent wading through bountiful tables of produce, honeys, meats, and, cheese! So far it has been a great season and we are eagerly anticipating the bounty yet to come.
From us, you will find a great selection of our cheeses – fresh and smoked mozzarella, City Goats so fresh you could slap ‘em, cows milk Sharon Hollows, and a rotating offering of our soft-ripened cheeses.
The calendar has turned so that must mean a new Creamery cheese is taking top honors, and this month the spotlight is shining on our Fresh Goat Cheese. This is one of the purest expressions of the fabulous goat’s milk we get in every week from the MacDonald family. This cheese has a wonderfully light and fluffy texture with a cool creamy flavor. Made from pasteurized milk and traditional rennet, we have a new batch waiting for you every Friday at the Cheese Shop. Spread it on toasted bagels or caraway rye, serve it with celery sticks, use it to stuff Piquillo peppers, mix with honey and eat by the spoonful. It’s ideal for stuffing pasta with, or as a topping for already sauced pasta. Bake it into a goat cheese and tomato tart. Any way you eat it, enjoy!
All month long, get yourself a pound for $3-off the regular price! Only $10.99 for a full or $5.50 for a 1/2-pound tub!
The Word on Cheese…
The most recent issue of Culture Magazine has a wonderfully wordsmithed piece about us that we just had to mention. Written by our friend Matt Rubiner of Rubiner’s Cheesemongors & Grocers in Great Barrington, MA, and entitled Not Business as Usual, the article delves into the unique opportunities creating cheese in the middle of an industrial park on the south side of Ann Arbor present. Surely not the first site or building anyone would probably choose to start up a cheesemaking business, our unique situation has afforded us the necessity to adapt to our environment in some pretty clever ways, both as producers and retailers. And we really wouldn’t have it any other way.
Matt is a great writer and his voice really shines through in this piece. There are some great photos of Cheshire-making and drool-worthy shots of cheese that can really get that cheese itch itchy. Hope you enjoy!
‘Tis the season for Farmers Markets and you can find Zingerman’s Creamery cheeses at several great ones around Southeast Michigan. It’s hard to beat a beautiful summer’s day spent wading through bountiful tables of produce, honeys, meats, and, cheese! So far it has been a great season and we are eagerly anticipating the bounty yet to come.
From us, you will find a great selection of our cheeses – fresh and smoked mozzarella, City Goats so fresh you could slap ‘em, cows milk Sharon Hollows, and a rotating offering of our soft-ripened cheeses.
The calendar has turned so that must mean a new Creamery cheese is taking top honors, and this month the spotlight is shining on our Fresh Goat Cheese. This is one of the purest expressions of the fabulous goat’s milk we get in every week from the MacDonald family. This cheese has a wonderfully light and fluffy texture with a cool creamy flavor. Made from pasteurized milk and traditional rennet, we have a new batch waiting for you every Friday at the Cheese Shop. Spread it on toasted bagels or caraway rye, serve it with celery sticks, use it to stuff Piquillo peppers, mix with honey and eat by the spoonful. It’s ideal for stuffing pasta with, or as a topping for already sauced pasta. Bake it into a goat cheese and tomato tart. Any way you eat it, enjoy!
All month long, get yourself a pound for $3-off the regular price! Only $10.99 for a full or $5.50 for a 1/2-pound tub!
Join us at Zingerman’s Southside for a late-afternoon of cheese tasting, focused on the lactic lovelies of the good ol’ USA. Not too long ago, US cheese was merely a blip on the map but the past decade or 2 has seen a veritable explosion of amazing cheeses here in the States. We will take you on a journey through the history of American cheeses, from its humble roots to the world-class goat, cow, and sheep’s milk cheeses you can find in specialty shops all around the country.
The tasting begins at 4pm on Sunday, July 18th and will be held in the teaching kitchen at Bake!, right next door to the Creamery. Registration is $25. You can call us at 734.929.0500 to reserve a spot!
The Word on Cheese…
The most recent issue of Culture Magazine has a wonderfully wordsmithed piece about us that we just had to mention. Written by our friend Matt Rubiner of Rubiner’s Cheesemongors & Grocers in Great Barrington, MA, and entitled Not Business as Usual, the article delves into the unique opportunities creating cheese in the middle of an industrial park on the south side of Ann Arbor present. Surely not the first site or building anyone would probably choose to start up a cheesemaking business, our unique situation has afforded us the necessity to adapt to our environment in some pretty clever ways, both as producers and retailers. And we really wouldn’t have it any other way.
Matt is a great writer and his voice really shines through in this piece. There are some great photos of Cheshire-making and drool-worthy shots of cheese that can really get that cheese itch itchy. Hope you enjoy!
they were born. We are proud to offer not only our own products but also great cheeses, dry goods, and charcuterie from our favorite producers around the world.
Queso de Vare
The Creamery’s Pimento Cheese
One of our best selling seasonal flavors and definitely a staff favorite around the Creamery, Luciano’s Lemon is back in the case for the summer. Made with gobs of luscious Bakehouse lemon curd folded into fresh gelato, this flavor is crisp and refreshing with just enough tartness to balance the sweet.
The Ypsi
