March Mozzarella Madness!!
Game on! And you don’t need a degree in bracketology to come out on top of this tournament…
On Saturday, March 26th, Creamery Managing Partner John Loomis will be in the Cheese Shop from 12-2pm, transforming curd into the creamiest and most flavorful mozzarella you can imagine!
John will be making fresh mozzarella, burrata, and more in the shop every half-hour, beginning at noon. And we’ll have freshly-smoked mozzarella, still warm and goey, available as well. If you are a fan of smokey flavors, it’s hard to beat a ball of mozz just out of the smoker.
Rare is the chance to taste a ball of mozzarella straight out of the brine and, rarer still, is the opportunity to see the cheese you’ll be eating later in the day made right before your eyes!
Join us at the Creamery for a Mozzarella Demo at:
We’ll also have finished curd on hand that you can take home to give it a try yourself! And we will be running an amazing promotion on all things mozzarella during the event and for the rest of the day:
Fresh Mozzarella – $8.99/lb. (reg. $11.99)
Smoked Mozzarella – $9.99/lb. (reg. $12.99)
Burratas – $6.99/ea (reg. $9.99)
Mozzarella Curd (to make at home!): $6.99/lb. (reg. $7.99)
Mozzarella T-Shirts – only $10.99 (reg. $19.99)
And speaking of frozen delights, did you know that you can enjoy a big scoop of our award-winning gelato sent anywhere in the US? Whether you are in SoHo, Memphis, LA, or Anchorage, our friends at Zingerman’s Mail Order got your back. You can have a box of 6, hand-packed and handmade gelati dropped off at your front door! Eating gelato is more of an event than a dessert – thick, luscious, and creamy, and certain to make any sweets lover swoon!
You can send a pack to friends, family, or yourself from here!
We’ll send six different flavors, twelve ounces of each.
- Roadhouse Vanilla—with real vanilla from Madagascar
- Dark Chocolate—made with Scharffen Berger cocoa
- Burnt Sugar—with dark, caramelized sugar folded in
- Guinness—made with real Guinness stout
- Peanut Butter—with Koeze’s Cream-Nut peanut butter from Grand Rapids, MI
- Raspberry Sorbet—no dairy in this one, just sweet and delicious macerated raspberries
Come do the Southside Shuffle with us! All month long, if you shuffle through the 3 Zingerman’s businesses on Plaza Drive, we’ll give you a unique gift, a set of 5 notecards designed by Zingerman’s artist, Ryan Stiner.
Here’s how to do the Shuffle:
- Make a purchase at all 3 Zingerman’s Southside locations (Coffee, Creamery, and Bakehouse) totalling $20 or more
- Turn in all 3 receipts at your last stop.
- Get 5 notecards with envelopes for free!
March’s Cheese of the Month – The Manchester
One of our most popular cheeses, the Manchester takes center stage again as our March cheese of the month! Made weekly from fresh Calder Dairy cow’s milk, the Manchester is a rich, double-cream cow’s milk cheese aged about a week before it hits the shelves. When young, it’s unbelievably creamy and fresh with a lactic tang and slight earthiness that develops intensity with a little age. A great cheese to slice and pair with crackers or crusty bread, top some mac and cheese, bake up in puff pastry, or served simply with some fruit or nuts.
All month long, get a round of Manchester for only $9.99 at the Cheese Shop and Deli! (regularly $12.99/ea)
A New Season of Gelato
As the calendar flips to March, our Winter gelato flavors go on vacation for the year to make room for the Spring Superstars. In addition to the seasonals, we have a couple of flavors just for March – Irish Brown Bread and, during just the week of St. Patty’s Day, Guinness!
Spring Flavors (March-May)
- Honey – made with fresh Michigan honey
- Ginger – made with both ginger root and crystalized ginger for a sweet and spicy treat
- Burnt Sugar – Josh’s favorite, it’s the best part of a creme brulee!
- Chocolate Balsamic Strawberry – A February favorite, one of our most unique and flavorful combinations
Just for March
- Irish Brown Bread – made with caramelized soda bread from the Bakehouse, it’s toasty, nutty, buttery and sweet!
- Guinness – Available just the week of St. Patrick’s Day, this is a flavor that can’t be missed if you’ve ever been know to enjoy a pint of this fabled porter.
Sunday, March 13th * 4-6 pm * $25 in advance, $30 at the door. Pre-registration required.
Gather ’round, friends of the humble goat, for a cheese tasting crafted just for your discerning palate! We’ll open up the fine and various world of goat cheese as we taste samples both soft and hard, tangy and smooth. We’ll learn all about the properties of this milk, our relationship with our farmers, and the complex story behind goats’ milk scarcity during Michigan winters. Come celebrate our favorite rambunctious ruminant and gain new appreciation for the whole range of their delicious cheese!
Price includes a coupon for 20%-off of your entire purchase in the Cheese Shop (that night only).
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
If you aren’t familiar with this publication, Culture magazine is one of the 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!
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!
Proud member of the Michigan Cheese Makers Cooperative!