Milk — Dutch-Belted Cow
Rennet — Animal Rennet

While we’re using the name Cheshire, our cheese is actually a cousin (twice removed) of the British original. Zingerman’s Cheesemaker John Loomis adapted his Cheshire from a recipe by Welsh cheesemaker Leon Downey, with whom John apprenticed in the late 1980s. Downey, one time viola player in the Halle Orchestra in London, decided to learn cheesemaking when he wanted to leave behind the intensity of city living. Leon and his wife bought a farm in Wales and he set out to make his own Welsh version of Cheshire, which he called Llangloffan. It was smaller in size, a bit tangier in flavor and somewhat wilder in its personality than the more proper English original. John brought the recipe back to Ann Arbor, made his own tweaks over 25 years, and started producing wheels of Great Lakes Cheshire at Zingerman’s Creamery a couple years ago.

Our Cheshire is younger, tarter, and more crumbly than cheddar (a cheese it is often compared to) which is typically aged long and has a creamier texture. Also, Cheshire curd is broken in half many times and run through a traditional peg mill which gives it a finer texture than you’d find with cheddar.

Ours is made with the milk of Dutch-Belted cows from Andy Schneider’s herd in Westphalia, MI. Dutch-Belteds are very rare—there are roughly 200 in the U.S.—and what makes their milk unique is its higher butterfat and protein content. The bonds formed by the protein and butterfat are exceptionally small, creating a supremely dense, rich curd. Andy Schneider takes pains to produce a milk that is significantly better than the norm.

The City Goat is our version of the traditional fresh chevre round.  Made from the freshest local goat’s milk we could source and ladled by hand to maintain the delicate texture and flavor.  We use long sets and slower, low-temp pasteurization to help develop a crisp clean flavor that finishes with a slight lemony tang.

This amazingly simple but versatile cheese is practically limitless in its applications.  For an easy appetizer, try rolling the sides in freshly chopped rosemary, tarragon, or cracked peppercorns.  It is also very good with roasted red pepper and pesto, or for a Mediterranean experience, try it with honey and toasted almonds.  For some other tantalizing ideas, check out our Facebook page, submitted my our fans.

All month long you can take a $1-off every round at the Deli or Creamery!

Farmer’s Market Season is On!

2011 is our most-ambitious farmer’s market season yet and you will be able to find us in many of SE Michigan’s best markets.  We are thrilled to be bringing the Zingerman’s Creamery experience to 2 new (for us) metro-Detroit farmer’s markets, in Northville and Dearborn, as well as to our regular stomping grounds.

And to help kick off this monumental Summer, we are offering 2 farmer’s market exclusives:  full-flavored, handmade popsicles.  Perfect to munch as you walk around the market!

Find us at these fine Farmer’s Markets:

Wednesdays - Kerrytown Market from April – November at 315 Detroit Street, Ann Arbor, from 7-3 pm
Thursdays - Northville Market from May-October at Northville Downs, 301 S. Center St, Northville, from 7-3 pm,
Westside Market from June-Sept at Zingerman’s Roadhouse, 2502 Jackson Rd, Ann Arbor, from 3-7 pm
Fridays - Dearborn Market from June-Oct at 8-1 pm.  Michigan Ave between Mason and Howard
Saturdays - Kerrytown Market in Ann Arbor from 7-3 pm and Eastern Market in Detroit from 7-3 pm

You can also find our cheese at the Ypsi Farmer’s Market on Ferris Street, Ypsi, and on Tuesdays from 2-6 pm at the Canton Market in Preservation Park from 10-2 pm.

Gelato at Your 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!

Flavors
We’ll send five different flavors of our favorites, twelve ounces of each.

• Ginger (two containers!)—slightly spicy, studded with candied ginger root
• Maple Pecan—made with Michigan maple syrup and butter-roasted pecans
• Dark Chocolate—made with Scharffen Berger cocoa
• Peanut Butter—made Koeze’s all-natural cream-nut peanut butter
• Blueberry Sorbet—no dairy in this one, just sweet and delicious Michigan blueberries

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 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 Dairyand 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!

All month long, Sharon Hollows are only 2 for $10!

What to Do with a Sharon Hollow?

• -Top off the cheese with a little honey and toasted nuts and serve for breakfast
• -Enjoy the fresh flavor of the cheese simply with a crusty baguette
• -Stuff into Spanish piquillo peppers with some sea salt, broil, and hit it with a touch of good olive oil
• -Stuff into pasta shells and bake in homemade sauce
• -Crumble into scrambled eggs or omelets at the last minute
• -Melt atop steaming hot baked potatoes
• -Use it on roasted veggie sandwiches or panini
• -Let your imagination run like wild horses!

Weekly Specials at the Cheese Shop

Mozzarella Mondays – Our balls of freshly-stretched mozzarella are $2-off the regular price! $9.99/lb. (reg $11.99)

Pimento Cheese Tuesdays – Made with 2-year old Vermont cheddar, roasted red peppers, and just enough cayenne to get your taste buds dancing!  $10.99 lb. (reg $12.99 each)

Gelato Wednesday – Buy 2 Get a 3rd Gelato for free!  All of our authentic Italian ice cream is made from fresh amazing ingredients and is a heck of a deal each Wednesday!

Farmer’s Market Season is On!

2011 is our most-ambitious farmer’s market season yet and you will be able to find us in many of SE Michigan’s best markets.  We are thrilled to be bringing the Zingerman’s Creamery experience to 2 new (for us) metro-Detroit farmer’s markets, in Northville and Dearborn, as well as to our regular stomping grounds.

And to help kick off this monumental Summer, we are offering 2 farmer’s market exclusives:  full-flavored, handmade popsicles.  Perfect to munch as you walk around the market!

Find us at these fine Farmer’s Markets:

Wednesdays – Kerrytown Market from April – November at 315 Detroit Street, Ann Arbor, from 7-3 pm

Thursdays – Northville Market from May-October at Northville Downs, 301 S. Center St, Northville, from 7-3 pm,

Westside Market from June-Sept at Zingerman’s Roadhouse, 2502 Jackson Rd, Ann Arbor, from 3-7 pm

Fridays – Dearborn Market from June-Oct at 8-1 pm.  Michigan Ave between Mason and Howard

Saturdays – Kerrytown Market in Ann Arbor from 7-3 pm and Eastern Market in Detroit from 7-3 pm

You can also find our cheese at the Ypsi Farmer’s Market on Ferris Street, Ypsi, and on Tuesdays from 2-6 pm at the Canton Market in Preservation Park from 10-2 pm.

Gelato at Your 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!

Flavors

We’ll send five different flavors of our favorites, twelve ounces of each.

• Ginger (two containers!)—slightly spicy, studded with candied ginger root
• Maple Pecan—made with Michigan maple syrup and butter-roasted pecans
• Dark Chocolate—made with Scharffen Berger cocoa
• Peanut Butter—made Koeze’s all-natural cream-nut peanut butter
• Blueberry Sorbet—no dairy in this one, just sweet and delicious Michigan blueberries

Next Tasting:  The Creamery’s 2nd Annual Mozzarella & Tomato Party!

Saturday, August 24 from 5-7 pm, $35 in advance, $40 at the door, reservations required.

Come taste our expertly-stretched and exquisitely-delicious mozzarella masterpieces as they pair up with luscious local heirloom tomatoes with names like Green Zebra, Cherokee Purple, Speckled Roman, and many more!

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 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!

Founding Member of the Michigan Cheese Makers Cooperative!

When young, the cheese is best with unflavored crackers or oatcakes.  It also makes an excellent addition to sauces.  As it ages, it develops a flinty texture and the pepper becomes more pronounced.  At this age, it is great sprinkled over salads or pasta, soups and sauces, and of course, all by itself!

Grab yourself a wheel of Bridgewater for $2-off all month long at both the Creamery and the Deli!  Only $7.99/each in June!

Summer Flavors are Here!

Luciano’s Lemon – made with luscious lemon curd from the Bakehouse
Coconut – chock full of Italian coconut paste
Ginger – studded with crystallized ginger bits
Cherry Chocolate Chip Sorbet – handmade chocolate chunks, Traverse City cherries and no dairy

Gelato at Your 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
• Mint Chocolate Chip — with homemade chocolate chunks and real mint oil
• Strawberry — made with fresh, macerated strawberries
• Coffee — with fresh roasted coffee from Zingerman’s Coffee Company
• Blueberry Sorbet — no dairy in this one, just sweet and delicious macerated blueberries

Farmer’s Market Season is On!

2011 is our most-ambitious farmer’s market season yet and you will be able to find us in many of SE Michigan’s best markets.  We are thrilled to be bringing the Zingerman’s Creamery experience to 2 new (for us) metro-Detroit farmer’s markets, in Northville and Dearborn, as well as to our regular stomping grounds.

And to help kick off this monumental Summer, we are offering 2 farmer’s market exclusives:  full-flavored, handmade popsicles and gelato sandwiches.  Perfect to munch as you walk around the market!

Find us at these fine Farmer’s Markets:

Wednesdays – Kerrytown Market in Ann Arbor, from 7-3 pm

Thursdays – Northville Market from 7-3 pm, Westside Market from 3-7 pm

Fridays – Dearborn Market from 8-1 pm

Saturdays – Kerrytown Market in Ann Arbor from 7-3 pm and Eastern Market in Detroit from 7-3 pm

You can also find our cheese at the Ypsi Farmer’s Market on Tuesdays from 2-6 pm and the Canton Market from 10-2 pm.

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 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!

Founding Member of the Michigan Cheese Makers Cooperative!

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!

In the spirit of traditional cheesemaking, our Cream Cheese is made without the addition of vegetable gum, artificial favors or preservatives from hand-ladled curd.  But most importantly, it has a full delicious flavor and a wonderfully light, fluffy texture just perfect for your next bagel, toast, hors d’oeuvres, or cheesecake!

All month long, grab a pound of our uber-fresh Cream Cheese for only $9.99 at the Creamery or Deli!

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.

Next Tasting:  Taste of the Southside!  Sunday May 22nd, 4-6pm

Peek inside the day to day excitement of artisan food-making on Zingerman’s “Producer’s Row” the Southside!  In this special Bakehouse/Creamery/Coffee Co. collaboration, we will showcase the best offerings of all 3 businesses and hear from the folks who make your favorite scones, mozzarella, and lattes!   Check out our Events Page for the full skinny.

Mozzarella Classes – Only 5 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 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!

Founding Member of the Michigan Cheese Makers Cooperative!

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:

12 pm
12:30 pm
1:00 pm
1:30 pm
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)

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
• 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

Do the Southside Shuffle!

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.

Next Tasting:  Get Your Goat

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).

Mozzarella Classes

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

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 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!

February’s Cheese of the Month – the Sharon Hollow

Made from fresh, local Calder Dairy cow’s milk, the Sharon Hollow is one of our most unique cheeses. In a cheese landscape riddled with fresh goat’s milk cheeses, you would be hard pressed to find many made of the milk from the humble cow. The production technique is quite simple and very traditional – a little rennet (enzymes) is added to the newly-arrived milk to set up the curd. Once set, the newly-coagulated curd mass is cut and ladled by hand into small round forms, alternating between a layer of curd and a layer of savory garlic and chive or garlic and pepper. Once brined and drained, the Sharon Hollow is born and ready to grace your cheese plate, thicken up your mashed potatoes, add flavor to your pasta sauces, or even paired with wine!

All month long, get 2 Sharon Hollows for only $9.99 at the Cheese Shop or the Deli! (regularly $6.99/ea)

Chocolate Gelato Month

The second month of the year for many folks in the Ann Arbor area has assumed a new name – Chocolate Month. There are few things in the food world that can excite the passions like chocolate and frozen desserts and when you put them together, magical things can happen. While we make a few delicious chocolate flavors all year round, every February we jump over to the dark side and go gaga for chocolate.

The lineup for 2011 is:

• Chocolate Balsamic Strawberry
• Turtle
• Rocky Ride
• Cherry Chocolate Chip Sorbet
• Dark Chocolate
• John Do Ya?
• Chocolate Heat

Check out the Gelato Page for the full details on the special flavors and even better, check out the Cheese Shop or Deli for a taste of chocolate nirvana. Flavors being made all February and available in March while supplies last so if chocolate is your vice, don’t wait too long to head out for a scoop or two!

CITY GOAT CONTEST – Winners Announced!!

First off, a huge heartfelt-thanks from all of us for the amazing submissions we received all through January. No lie, a few of them were recreated in my kitchen; they just looked so good I had to give them a taste. We had so many submissions that in the end we couldn’t pick just one. So instead of a Grand Prize Winner, we are presenting honors to First, Second, and Third Place with 3 special gifts.

1st Place goes to Brian Prodin for his amazing Goat Cheese Truffles. Brian has won a free seat in our March 27th Goat Cheese Tasting (a $25 value)

2nd Place belongs to Sze Yen Chan for a delicious Caramelized Onion and Thyme Tart, adorned with crumbled City Goat. A free City Goat with accompaniment of choice awaits!

3rd Place goes to Mindy Reznik for delightful Peach Preserve and City Goat-stuffed Pastries. She wins a handmade City Goat to either cook up or eat simply with some crusty bread.

Thanks again to everyone who participated in the contest – you can be sure there are more to come!

Here are all of the scrumptious entries – start salivating!

Events

Come on down to the Creamery Cheese Shop on Plaza Drive and enjoy special tastings, classes and tours with the folks who make and sell our American Cheese Society award-winning cheese. Check out our Events page for the full scoop!

Next Tasting:  Get Your Goat

Thursday, February 10 * 6-8 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).

Mozzarella Classes

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

Culture Magazine: The Word on Cheese!

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!

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!

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 Detroit St. Brick for $5-off every pound!

Gelato by Mail

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!

Flavor Selection

• 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…

Events

Come on down to the Creamery Cheese Shop on Plaza Drive and enjoy special tastings, classes and tours with the folks who make and sell our American Cheese Society award-winning cheese.  Check out our Events page for the full scoop!

Next Tasting: The History of Milk

Sunday, January 16 * 4-6 pm * $25

An epic account of that most vital of cheese ingredients, milk.  Learn about the wide variety of animals whose milk becomes fabulous cheese and why their diet, physical environment (or terroir), and time of year all vastly effect the cheese’s final flavor and style.  Go back in time to learn how we first came to learn that milk has a second life as cheese.  And you will taste a range of fresh milks and the cheeses they will ultimately become!

Call 734-929-0500 to make your reservation.

Mozzarella Classes

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

Culture Magazine: The Word on Cheese!

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!

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!