May’s Cheese of the Month – The Lincoln Log

For May we are giving top honors to one of our foundation cheeses, the Lincoln Log.  Our riff on the classic French bucheron, the Log is a dense, mold-ripened goat log aged for a little more than a week before we ship them out.  When young, the Lincoln Log has a light, creamy flavor that finishes with a slight citrus note and as it ages, the flavor deepens and the paste develops a toothy, fudge-like texture.

The Lincoln Log is perfect for a cheese plate, crumbled on salads, on pizza, pasta, and more.  And all May long you will find it on special for $5-off a pound!

Gelato at Your Front Door!

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
  • Ginger—made with candied ginger root
  • Coffee—with fresh roasted coffee from Zingerman’s Coffee Company
  • Raspberry Sorbet—no dairy in this one, just sweet and delicious macerated raspberries

Creamery Events

Join us for an afternoon or evening of good food, friends, and learning!  Our tastings and classes are intimate, hands-on, and a great experience for a cheese novice and enthusiast alike:

A Visit with Beekeeper Larry Hasselman – May 21st

Join us on Saturday,  May 21st to spend some time with Michigan beekeeper, Larry Hasselman.  You might not yet be familiar with his name, but if you frequent the Creamery, you are might be familiar with his honey.  It’s the delicious stuff in the flip-top beer bottle that we carry in the Cheese Shop and recently began to use in our Honey Gelato.  Hasselman’s Honey from Fremont, MI quickly became a staff favorite, so much so that we began to use it for all of our production!

Larry will be in Ann Arbor on Saturday the 21st for 3 demos in the courtyard between the two buildings of Zingerman’s Southside.  Larry will have an observational hive with him so you can get up close and personal with the bees safely and see a glimpse of their world.  You will learn how he manipulates bees, the equipment he uses, and the myriad of ways that honey can be consumed – from flavoring to medicine.  To celebrate, we will be featuring all of the fun ways we use Larry’s honey at the Creamery – Honey & Almond City Goats and Fresh Goat, Gelato, and the honey itself!

Join Larry and the Creamery at any or all of the following times:

  • 10:30 am
  • 1:00 pm
  • 3:00 pm

Mozzarella Classes – Only 2 left!

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.

There’s only 5 classes left for the semester before we go on break until September!

Every Saturday from 12 – 2:30 at the Creamery! $50 at the door/$45 prepaid, pre-registration required.

Culture Magazine: The Word on Cheese!

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 gelatousing 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!

Founding Member of the Michigan Cheese Makers Cooperative!