We’re consistently impressed by the creations we get to taste from Askinosie Chocolate in Springfield, Missouri. Sean Askinosie and his staff have been making some of the best chocolate we’ve ever tasted for several years now, and recently we received a hefty supply of their fabulous El Rustico bars from Zingerman’s Deli. The El Rustico is made with very dark chocolate studded with delicate bites of real vanilla beans and crisp sugar crystals. Its texture is also very well suited for gelato making—it crunches perfectly when frozen.

Inspired by the full-flavored, elegantly simple taste of Askinosie’s bars we’ve incorporated them into a special mixture of our signature Roadhouse Vanilla Gelato. Exhibiting some of the characteristics of a traditional cookies’n'cream, the El Rustico Gelato is perhaps the best combination of vanilla and chocolate we’ve ever attempted, and we’re happy to say that we have limited quantities available at both the Creamery Shop and the Deli in Ann Arbor. Visit either location for a taste of this exciting new gelato!

One of America’s oldest sheep’s milk cheeses, the Vermont Shepherd is made and cave-aged by the Ielpi Major family on their 250-acre farm in Westminster West, VT. This farmstead, hand-crafted cheese is only made with the milk of sheep while they graze the healthy, wild pastures of Southeastern Vermont, which leads to a very rich and complex flavor owing to the variety of wild grasses and flowers the sheep …

Every Second Sunday @ The Creamery
4-5:30pm 

The selection of cheeses we make at the Creamery is a reflection of our passion for really good food, and we’re always happy to share our knowledge of and love for these cheeses with others. On the second Sunday of each month we invite you to join us and taste through some of our favorites. These tastings are both educational and delicious, and …

Named after the headwaters of the Kokosing River Northeast of historic Mount Gillead, Ohio, this delicious hand-made cheese comes to us from the Kokoborrego Cheese Company. Made from raw cow’s milk and aged 3 to 4 months, it features a “river” of ash that runs through its center, adding a distinctive look to the cheese and intensifying its sharp flavor. The Headwaters Tomme has a very well-rounded, buttery flavor with …