Who We Are
Zingerman’s Creamery is dedicated to crafting handmade cheeses and gelato using traditional methods to both honor the rich tradition of the art of cheesemaking and create the most full-flavored products we can. Using local milk from both Calder Dairy and Green Meadow Dairy, low-temperature pasteurization, and lots of time to draw out and enhance the amazing flavors of the milk, we make our products to-order every week for our wholesale customers and our Cheese Shop.
We think all of that adds up to cheese and gelato with flavor that truly stands out. But while we may think you can really taste the difference, the only taste that truly matters is your own. We’d love to share a taste of what is exciting us for the day, or something that looks intriguing to you, whatever it is, everything you buy from us is 100% guaranteed. If you aren’t happy with your purchase, just let us know and we’ll get you another slice or scoop on us, or refund your hard-earned cash!
Are you dying for a scoop of our hand-crafted gelato but don’t happen to live near Ann Arbor? You are in luck! A few times a year, we pack up 6 lucky gelati and ship them out all over the country with our partners at Zingerman’s Mail Order. And this year for the holidays we have assemble one of our best collections yet for your friends, family, and colleagues!
- Dark Chocolate—made with Scharffen Berger cocoa
- Vanilla—made with real vanilla beans from Madagascar
- Peppermint—with big pieces of candy cane
- Gianduja—the classic blend of hazelnuts and chocolate
- Dulce de Leche—made with Argentinian caramel
- Raspberry Sorbet—made with Michigan raspberries
All 6-packs ship out overnight and arrive immaculately frozen with a bit of dry ice and will be most-excellent for up to 2 months! Your gelato awaits…
Cheese of the Month
Cheese is one of the most dynamic foods on the planet. Deeply tied to the seasons, not only can cheeses change in flavor from month-to-month, they change batch-to-batch, week-to-week, and even day-to-day. While the modern age of farming has nearly severed the seasonal relationship people used to have with their food, artisanal cheesemaking has extremely strong ties to the changing months of the year. We have tailored a lineup of our favorites to offer at a special price in our Cheese Shop, chosen when they are at their seasonal best.
December’s Cheese of the Month – the Detroit Street Brick
One of our most popular cheeses on both the wholesale and retail front, the Detroit Street Brick is the only cheese bold enough to be named after Zingerman’s Deli. This aged goat, brick-shaped beauty is studded with cracked and whole green peppercorns add a spicy citrus snap that compliments the lemony flavor of the cheese perfectly. Most excellent when crumbled on salads or melted on a burger or steak, the slightly spicy and fresh flavors also pair well with a glass of your favorite Sauvignon Blanc!
All month long at the Creamery and Deli, you can enjoy the Lincoln Log for $5-off every pound!
Holiday Gelato Flavors
Paul’s Peppermint – Made with 100% real peppermint oil and crushed up bits of Hammond’s peppermint candies. Those combine to create huge mint flavor that refreshes, tingles, and just all around lifts your spirits. Try a scoop on a rich Black Magic Brownie from the Bakehouse for a killer dessert!
Maple Pecan – Made with butter-roasted Georgia pecans folded into Michigan maple syrup gelato. A sublime pairing of contrasting textures and flavors, this one perfectly marries creamy and crunchy textures and sweet and savory flavors.
Harvest Pumpkin – All of the goodness of a homemade pumpkin pie has been consigned to this Fall favorite, perfectly spiced and magnificently creamy.
Cinnamon – Made with tons of real Korintje cinnamon for a truly intense flavor. An unrivaled partner for Pecan Pie!
Paw Paw – Made with paw paws from just outside of Ann Arbor, this seasonal flavor is probably our most unique. The paw paw has a storied and interesting history with a flavor that ranges from mango to apple to banana. A taste of the tropics grown in the Midwest! (while paw paw supplies last…)
From September through May, you can learn with the masters of mozzarella how to make your own freshly-stretched fiore di latte at home! Whether you regularly make cheeses in your kitchen or have never set your eyes on a block of curd, we will guide you through all of the steps necessary to set fresh milk, cut the curds, and stretch ’em up into fresh balls of mozzarella and a couple truly special (and slightly decadent) regional Italian specialties.
Every Saturday from 12 – 2:30 at the Creamery! $50 at the door/$45 prepaid
Next Tasting: Cheese Melts My Heart: a Fondue Party
Friday, December 17 * 6-8pm * $25
What can chase the chills away better than a pot full of molten cheese and hunks of crusty bread to sop it up? Come learn the basics of and taste a few riffs on this classic comfort food.
Call 734-929-0500 to make your reservation.
There’s no use in denying it. Winter is here and we have many months of glistening snow ahead of us. But we’re tough, we’re Michiganders and the cold is just a fact of life in the Midwest. So, while the markets might have slowed down considerably for the season, you can still find our cheeses at the Kerrytown Market this December. Intrepid vendor, Michael Broman will be there every Saturday this month (except for Christmas) and on Wednesday, December 22nd.
If you aren’t familiar with this publication, Culture magazine is one of oldest dedicated to the art of cheesemaking. They have published countless articles that are worthy of being in queue on any cheese-lover’s reading list. Earlier this year, Matt Rubiner of Rubiner’s Cheesemongors & Grocers in Great Barrington, MA came out to spend some time with us and wrote a great article on his adventures with the Creamery. Filled with drool-inducing shots of cheese and some expert wordsmithing, I’d love to invite you all to read the full piece.
Culture was kind enough to post a PDF of the article for you to download if you’d like to check it out. Thanks, guys!
Proud member of the Michigan Cheese Makers Cooperative!