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.

Cheese Shop Specials!

July’s Cheese of the Month – Fresh Goat Cheese

This cheese has a wonderful, really light, fluffy texture, and a cool creamy, super fresh flavor. ON SALE ALL MONTH for $3-off each pound!

serving suggestions
Spread it on toasted bagels or caraway rye, serve it with celery sticks, use it to stuff Piquillo peppers, mix with honey and eat by the spoonful. It’s ideal for stuffing pasta with, or as a topping for already sauced pasta. Bake it into a goat cheese and tomato tart. Any way you eat it, enjoy!

Daily Specials – Mozzarella Monday! … Pimento Cheese Tuesday! … Gelato Wednesday!  Full details are in the sidebar to the right.

Just Arrived!

Here’s just a few items that have just arrived in the Cheese Shop.

Gelato Sandwiches

Forget the spoon for this one.  Quantities may be limited but the flavor certainly is not!  Made with small-batch, real vanilla gelato sandwiched between the chocolate cookies found in the Bakehouse’s Over-the-Moon Pies.  A match made in heaven!

Martelli Pastas

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.

Queso de Vare

A Spanish goats milk cheese that hails from Asturias, a rugged and mountainous region perfectly suited to goats.  This little gem has swiftly become a staff favorite and one of our quickest-selling cheeses.  It has a very clean flavor that is subtle yet full.  Great with a glass of white wine and amazing with a hunk of mountain bread.  These little 1 pound wheels of goodness are giving Garrotxa a run for its money.

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 similar 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…

Luciano’s Lemon Gelato

One of our best selling seasonal flavors and definitely a staff favorite around the Creamery, Luciano’s Lemon is back in the case for the summer.  Made with gobs of luscious Bakehouse lemon curd folded into fresh gelato, this flavor is crisp and refreshing with just enough tartness to balance the sweet.

You can grab some by the scoop when it’s in the case or by the 12 oz. drum.  A perfect match for a thick slice of blueberry pie…

The Ypsi

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.

La Quercia Pancetta Americana

You might have tasted this one when producer Herb Eckhouse was in the house for Camp Bacon.  The Pancetta Americano, referred to as “bacon sushi” by Herb, is made with only 3 ingredients: sea salt, spices, and pork from their neighbor Jude Becker’s Becker Lane Organic Farm and can be cooked or enjoyed as is.  We have some pre-sliced and by the slab, a great addition to our City Goat, Cream Cheese, and many more!

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.

Cheese Shop Specials!

July’s Cheese of the Month – Fresh Goat Cheese

This cheese has a wonderful, really light, fluffy texture, and a cool creamy, super fresh flavor. ON SALE ALL MONTH for $3-off each pound!

serving suggestions
Spread it on toasted bagels or caraway rye, serve it with celery sticks, use it to stuff Piquillo peppers, mix with honey and eat by the spoonful. It’s ideal for stuffing pasta with, or as a topping for already sauced pasta. Bake it into a goat cheese and tomato tart. Any way you eat it, enjoy!

Daily Specials – Mozzarella Monday! … Pimento Cheese Tuesday! … Gelato Wednesday!  Full details are in the sidebar to the right.

Just Arrived!

Here’s just a few items that have just arrived in the Cheese Shop.

Martelli Pastas

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.

Queso de Vare

A Spanish goats milk cheese that hails from Asturias, a rugged and mountainous region perfectly suited to goats.  This little gem has swiftly become a staff favorite and one of our quickest-selling cheeses.  It has a very clean flavor that is subtle yet full.  Great with a glass of white wine and amazing with a hunk of mountain bread.  These little 1 pound wheels of goodness are giving Garrotxa a run for its money.

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 similar 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…

Luciano’s Lemon Gelato

One of our best selling seasonal flavors and definitely a staff favorite around the Creamery, Luciano’s Lemon is back in the case for the summer.  Made with gobs of luscious Bakehouse lemon curd folded into fresh gelato, this flavor is crisp and refreshing with just enough tartness to balance the sweet.

You can grab some by the scoop when it’s in the case or by the 12 oz. drum.  A perfect match for a thick slice of blueberry pie…

The Ypsi

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.

La Quercia Pancetta Americana

You might have tasted this one when producer Herb Eckhouse was in the house for Camp Bacon.  The Pancetta Americano, referred to as “bacon sushi” by Herb, is made with only 3 ingredients: sea salt, spices, and pork from their neighbor Jude Becker’s Becker Lane Organic Farm and can be cooked or enjoyed as is.  We have some pre-sliced and by the slab, a great addition to our City Goat, Cream Cheese, and many more!

For a limited time, quarter- and half-pound hunks of Log are on sale for $5 and $10 each, which would easily feed between four and eight people for an easy appetizer.  Slice this creamy, citrusy aged goat cheese thickly into rounds and drizzle honey on top, or stick it under the broiler for a moment and serve with roasted red peppers.

The Brick, a similarly aged goat cheese, is sporting crushed black pepper throughout, a rare and slightly spicier departure from the usual green pepper.  We have marked this special batch with a really great price – $19.99 per pound down from $25.99.  This cheese is fantastic crumbled onto a salad or melted on a burger or steak.

Finally, the Bridgewater: a double cream cow’s milk cheese studded with black Tellicherry pepper.  Its domed, snowball-like appearance, with three whole black peppercorns adorning the top, make it a stand-out addition to a cheese tray.  It’s great on thin, crispy crackers – very rich with just a little kick, and we’ve had at least one very happy guest prepare a decadent au gratin with it.  This week, the Bridgewater is a full 50 percent off.  That means just $5 per splendid, velvety round.  These are sure to sell out, so get yours quick.

As always, our cheeses are made with local milk and cream, in small batches, and entirely by hand.  If you want true artisan Michigan cheeses to grace your table this year, look no further than your little neighborhood Creamery.

You can:
-give your morning bagel some spicy pizazz!
-make a sandwich with cool cucumbers and spinach on Roadhouse bread.
-turn celery sticks into perfect appetizers, or swipe carrots through the perfect dip.
-cook a creamy, fiery omelette, …add asparagus too!
-stuff potatoes.
-build a better burger.
-GET A FREE T-SHIRT!!!

Yes!  Until our stock of shirts runs out, buy just one half pound of our super-fresh cream cheese mixed with our favorite spicy tunisian red pepper paste from Moulin des Mahjoub, and we’’ll give you an awesome Harissa Cream Cheese t-shirt, no extra charge.  Designed by our wildly talented graphic artists, these shirts have an extra-soft-knit feel and are intended to inspire admiration and wonder in all who see you in it.  They are our homage to Majid Mahjoub himself, who makes his smoky harissa with peppers, garlic, extra virgin olive oil, tomatoes and coriander, and whose ingenious idea it was to mix harissa and cream cheese in the first place.  We love the way the cool smoothness of the cheese coats your palette, along with the smoky, herbed tomato-pepper flavor, while the heat of the harissa takes a moment to sneak up on you… and then continues warming you up for quite a little while.  Just the thing for a chilly morning!

So don’t delay.  At only $6.50 per half pound, both cheese and shirts are flying out the door.  This deal is available ONLY at the Creamery!  We can’t wait to see you!

Smoke Me Some Mozzarella…

You know about our fresh mozzarella.  Those plump and milky-white balls shining in their salty brine, waiting to flood your palette with creamy delight!  We make a whole lot of ‘em.  During August (tomato season) we make up to 200 pounds in a day for our Saturday farmer’s markets, and it remains a consistent best-seller year-round.  If you’ve ever been into our shop, we’ve probably offered you a bit to taste (it’s a fun one to sample because everyone loves it so much).

Well, there is a slightly lesser-known mozzarella variety on the rise: we would now like to formally recommend to you the virtues of Smoked Mozzarella.

Smoking not only imparts a great flavor, it is an ancient method of food preservation.  Because we make our mozzarella fresh every morning and recommend eating it that day, we smoke any we don’t sell by that evening.  (If you plan on cooking with your fresh mozz, just pop it in the fridge – which firms it up a bit but has no effect on its cooked texture – and it’ll be fine to use up five days later.)  We have a little smoker rigged up right out back behind our Creamery, and we do the smoking over smoldering cherry wood chips.

When we bring it back in to the cheese shop, it smells like we’ve been holding a week-long campfire: woodsy, smoky, delicious!  The smoked mozzarella balls are a gorgeous, bright tawny brown, and they present a whole host of new mozzarella dish ideas.  The deep meatiness of the smoke lends itself to a lovely roast beef sandwich, and can turn a regular burger into a gourmet sandwich.  It can be a robust counterbalance to delicate greens in a salad; it makes a fantastic omelet.  Quite a few die-hard smoked mozz fans we see frequently in shop like to use is as a twist on familiar fresh mozz recipes: pizza, lasagna, eggplant parmesan.  It is a cheese meant to be experimented with!  And after summer’s fresh mozzarella bonanza, autumn is the perfect time to try something a little heartier, a little stouter, just a bit more complex.

So come in and try some – and then come back and tell us what new recipes you discover.  We love to hear about all your cheese-filled creations, smoky or not.

The  countdown to Paw Paw Gelato continues… as we eagerly await for the fruits to ripen before they are shipped to us to be transformed into that mango-y, custardy frozen delight we get for just a few weeks each year.  Though it’s tough to wait, it’’s the reality, the beauty and the suspense of using local, native fruits, and we love that about our Pawpaw gelato.  So, will they be ready next week?  Check back to find out.  We’re as anxious as you are!

It was right around the year 2000, and the sandwiches of Zingerman’s Deli were in top form.  They had benefited immensely from the (then 8-year-old) Bakehouse’s old-fashioned, long-baking, good-and-simple-ingredient laden bread recipes.  The Deli staff no longer had to drive daily to Detroit in search of a halfway-suitable loaf!  Out of this quest for great food, the Bakehouse had been born, and the Creamery started much the same way.  Because now that they had a great bagel, the next logical step for any self-respecting Jewish deli was to top it with smoked salmon and good cream cheese.  But most all of the cream cheese offerings of the time were preservative-laden, gummy bricks – and none of it was local.

And so: through the search for a truly traditional, hand-made fresh cheese, the Creamery was created.  John Loomis, former local cheesemaker and then-cheesemonger at the Deli’s cheese counter, became the head of the new adventure, and the Creamery was started on a farm in Manchester.  We later moved right next door to the Bakehouse, and since the very start we’ve always used super-fresh Michigan milk, and gentle pasteurization to preserve its flavors.  Besides starter and rennet, we add cream and salt to the milk… and that’s about it.  No vegetable gums, nothing that will make it indefinitely, unnaturally shelf-stable.  The result is a cream cheese of the sort that has rarely been tasted since the early 1900s.  An award winner at the 2006 American Cheese Society competition, this is a cheese so rich, smooth, and slightly sweet it takes the bagel and lox combo to a different level.

Since initiating the return of really awesome cream cheese to the culinary world, the Creamery has branched out to making the wide variety of fresh and aged goat and cow’s milk cheeses you know today.  We’ve even added a hard aged cheese, the Great Lakes Cheshire, to our repertoire.  But our reverence to the simple fresh cheese that started it all has not diminished.  Our Real Cream Cheese has remained one of our most popular cheeses throughout the years, as scrumptious today as ever before.

This is the story of Zingerman’s Creamery.  And all the people lived happily ever after, eating cheeses.  The end.

Coming in October, we will be mixing harissa from Tunisia in with our real Cream Cheese for a spicy and creamy treat.  And for a limited time we will be giving away a special Cream Cheese & Harissa T-shirt with the purchase of a 1/2 pound or more.

But now it’s time to heat things back up.  For the first time on our shelves and in some of our favorite cheeses, we present: harissa from the Mahjoub family of Tunisia.  Harissa is a spicy, red pepper paste mixed with tomatoes, coriander, caraway, garlic and olive oil, and is most commonly found in North Africa.  It is used as a condiment in various dishes, including couscous, tuna, olives, lamb, and vegetables, and is also a central ingredient in the national dish of Tunisia, lablabi, a chickpea stew.  It is a bit smoky, quite spicy, dense, and really tasty, and we are selling both large and small jars of it in the cheese shop.

Now, we thought the harissa itself was a pretty wonderful addition to our dry goods selection.  The Mahjoub business is – like Zingerman’s – very interested in preserving food traditions, using natural ingredients, and seeking delicious flavors.  But then we met the inspiring Majid Mahjoub himself and learned of his great love for harissa blended into – none other than! – fresh cream cheese.  That’s when we really got excited.  We mixed up a trial batch post haste, spread it on crackers, and feasted.  The salted tangy creaminess of the cheese subdues the heat just enough, and provides the perfect platform for the flavors of the harissa to run wild.  According to Majid, there has been no such formal union of fresh, full-flavored, preservative-free cheese and fiery harissa available anywhere until now.  And it is a match to behold!

For our second creation, we tried adding harissa to bocconcini – the miniature-sized mozzarella balls we make fresh every morning.  We called it harissarella, and it’s already become the staff favorite and a runaway hit at the Farmer’s Market.  You can rip off a hunk of Bakehouse Paesano bread and dredge it in harissarella, or use it to top eggs for brunch.  It’s fantastic in pasta, too.  You can’t go wrong.

So crank up the A/C and get a little harissa and fresh cheese in your life… the summer has just begun.

[Notice!  For those who can't get enough of Tunisian cuisine, we are also carrying the Mahjoubs’ piquant orange marmalade and fig jam, both very nice with our double cream Manchester, flinty Ypsi, or fresh goat’s milk cream cheese.  To learn more about the Mahjoub family, farm, and products – including the extra virgin olive oil they make in their olive grove on a reconstructed Roman stone press – check out www.moulinsmahjoub.com.]

-Rip and dip Paesano bread from the Bakehouse into our buttery, affordable, conveniently packaged Travel Olive Oil.  Better yet, call ahead and request that we whip you up a batch of bocconcini, the miniature mozzarella balls we love to drizzle in olive oil, sprinkle with black Tellicherry pepper, and pop into our mouths with a hunk of bread or all by themselves.

-Make one of our snowy-white, double-cream Bridgewater rounds the centerpiece of your cheese tray.  Surrounded by thin, crispy Carr’s crackers, the black pepper flecks throughout the cheese will provide just the right amount of color and kick.

-Spread or crumble our fresh City Goat chevre onto your next pizza pie, and while you’re at it, pick up a tube of our yummy, salty Anchovy Paste from Parma (a steal at just $5.99/tube), and you’ll have a mighty dressed-up pizza in no time.

-For a brunch treat, spread toasted Bakehouse Farm bread with our award-winning traditional cream cheese, then top it off with a dab of spicy-sour orange marmalade.  Cheese loves a bit of sophisticated citrus.

-Stick a split baguette, cut into fourths and topped with our ultra-creamy Manchester cheese and sweet piquillo peppers, under the broiler just for a minute or two: a scrumptious twist on bruscetta.

-Pair our smooth, goat’s milk Detroit Street Brick with a jar of bright green Lucques olives.  The Brick is studded with cracked and whole green peppercorns and covered with a fluffy white earthy rind.  Its melt-in-your-mouth paste balances the firm meat of the olive.

-Liptauer cheese – our fresh, tart farm cheese mixed with spicy Hungarian paprika, capers, caraway, garlic and a bit of anchovy from our dry goods shelf – is my choice for best a quick and impressive appetizer option when matched with the Bakehouse’s soft pretzels or a no-nonsense bread like Pumpernickel or Rye.  The pepper in this spread keeps giving, long after you’ve taken your last bite.  Your guests will adore you.

-Or skip the appetizers and just stroll down to the gelato case for a classy dessert.  A scoop of Hazelnut would do the trick.  Garnish it with a sprig of mint, or with berries later in the summer.  (If there’s any left over the morning after your soiree, put it on top of your waffles at breakfast.  Yippee!)

Thanks for reading!

Adina

There is collectively quite a bit of cheese know-how in the heads of the cheesemakers and mongers here at the Creamery, always on hand to answer your questions and offer advice.  And we love hearing about your own cheese triumphs and experiments (we recently had great fun helping one dedicated home-cheese-maker split open his first year-old, clothbound cheddar).   But if you’re looking for a more formal, hands-on way to learn some cheese-making basics, I’d recommend our highly popular, highly delicious mozzarella classes.  During a two-hour Saturday afternoon class, you get to make your own mozzarella from milk and from a premade, high-quality curd, then move on to making a baked mozzarella braid wrapped in myrtle (my very favorite), and the holy grail of mozz decadence: the burrata, a pouch of fresh mozzarella filled with shredded mozzarella and heavy cream.  Ah, sweet cheese of indulgence!  And in the moments between setting the milk and practicing your cheese-stretching technique, you’ll get a healthy dose of dairy science, too.  We’ll send you home with recipes, a coupon for the curd we use at the Creamery to make our mozzarella, and all of the cheese you’ve made in the class (it’s a bunch).

We also have great mozzarella- and ricotta-making kits from the New England Cheese Company for sale in the shop, as well as goat-cheese and hard-cheese kits, complete with starter cultures and rennet.  We’ve got the classic cheese-making books, detailing the history of cheese and including many recipes, for your cookbook shelf.  And most important, we’ve got good milk.  The old adage goes, You can make bad cheese with good milk, but you can’t make good cheese with bad milk.  Keep this advice close to your cheese-loving heart!  At the Creamery we sell the same Calder Dairy milk we use make our own cheeses.  It is non-ultrapasturized (which means it’s been treated very gently to reduce the loss of flavor), and – not so easy to find these days – it’s unhomogenized.  In the process of homogenization, milk is run through a series of screens to break up the fat molecules and allow them to mix evenly with the rest of the liquids and solids in the milk.  This is just fine for drinking, but the whole idea of cheesemaking revolves around the fats and proteins coming together, not being broken apart.  So by using Calder Natural Milk instead of the kinds most commonly found in grocery stores, you increase your chances of ending up with a successful cheese.  (Or, just take home a half-gallon of this tasty, local milk for your cereal or your glass!  Shake it up to manually homogenize, or leave it unhomogenized and skim a bit of the separated cream off the top for your morning coffee.)

The best advice I can think of, though, when it comes to cheesemaking, is not to get discouraged.  There are a lot of factors that go in to successfully making cheese, including the temperature and atmosphere, the timing and performance of each of the steps in the recipe, and the type of milk and culture used.  It sometimes takes beginning cheese-makers years to get their recipes to where they want them, and even master cheese-makers who have been working for decades make bad batches once in a while.  It’s a tricky art as much as it is a science, and it takes a lot of patience and a lot of persistence.  Don’t fear; come visit us and we’ll help you get started.  Your cheese may one day be the envy of all you meet.

Our Mozzarella Classes will be running through April, held every Saturday from 12-2pm.  Give us a call if you’d like to get signed up!

All the best,

Adina

Great Lakes Cheshire

If you’ve been in to the Creamery this winter to taste our first ever hard cheese, the Great Lakes Cheshire, you know it looks a lot older from the outside than its milky, mild interior reveals.  It’s actually only three months old, a relatively short amount of time for a hard aged cheese to reach its prime, but the rind is tough and mottled blue and green with bits of white and brown.  We even wash it with olive oil to tamp down the extra puffiness of the various molds roosting there.  It looks a bit like tundra.

The rind of many cheeses can be a little intimidating when first encountered, but they are essential to the flavor of the paste inside.  Fresh cheeses, like our Sharon Hollows and City Goats, don’t grow rinds because they are meant to be eaten within a week or two, before they can dry out and before their flavor can be influenced by ambient molds in the air.  Older cheeses depend on their rinds to protect them while their flavor develops, and to allow them to breathe without drying out.  A rind can also ripen a cheese – as in the case of cheeses with soft white bloomy rinds like Brie and Camembert, which ripen from the outside in – or add flavor to a cheese, like washed rind cheeses rubbed with bacteria to create a glorious pungent stink.  The rind is such an important part of a cheese that a bit of it is often intentionally left on small wedges on cheese plates and at tastings so that everyone is better able to appreciate the full quality and identity of each cheese.

But the big question is: can I eat it!  Usually, you can.  A general rule is that the younger a cheese is, the softer and tastier its rind will be.  The mold-ripened cheeses we make at the Creamery, like the Bridgewater, Manchester, Lincoln Log, and others, are wholly edible.  In fact, many people think the rind is the best-tasting part of these cheeses (it is where some of the most intense microscopic activity goes on, food science-wise).  Older cheeses, as long as they have natural rinds, are generally edible as well, though they are usually pretty hard and don’t have as pleasing of flavors (the delicious nutty rind of Comte, a French Gruyere, is one exception).  Non-natural rinds, which are found on cloth-bound and waxed cheeses or those wrapped in foil, are not meant to be eaten, though they still work to create and maintain a tasty paste inside.

Ultimately, the choice to eat or not to eat is yours.  The rind of our Cheshire – the one with the pale blues and greens – is rather hard and has a distinctive musty flavor which some of the cheesemakers here at the Creamery greatly covet and others avoid.  So come on in and try it!  If you don’t like it, don’t feel guilty skipping straight to the paste – the rind has been working hard to make and keep it so dang good.

If you have always wanted to taste our cheeses but don’t live in Ann Arbor, fear not!  There just might be a restaurant or cheese shop near you that carries it.  Check out our Places To Buy page.  And, no matter where you live, you can get a box full of Zingerman’s Creamery cheeses sent right to your front door through Zingerman’s Mail Order.  Enjoy.

Thanks for reading!  You can follow all of our zany and zangy Creamery antics on Twitter.

All the best,

Adina