The Cheese Shop at Zingerman’s Creamery
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.
Here are just a few things in the Cheese Shop that we all are loving.
We have much-love for bacon at the Creamery, so we dedicated enough space in our little case for 3 kinds from all around the Midwest. There’s applewood-smoked Nueske’s from Wisconsin, hickory-smoke Benton’s from Tennessee, and peppercorn-crusted Ozark Trails from Texas. They all have their own character, are thick-cut and full of flavor.
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.
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 simil
ar 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…
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.