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!

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…

Cheese of the Month

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 Lincoln Log for $5-off every pound!

Holiday Gelato Flavors

Paul’s Peppermint – Made with 100% real peppermint oil and crushed up bits of Hammond’s peppermint candies.  Those combine to create huge mint flavor that refreshes, tingles, and just all around lifts your spirits.  Try a scoop on a rich Black Magic Brownie from the Bakehouse for a killer dessert!

Maple Pecan – Made with butter-roasted Georgia pecans folded into Michigan maple syrup gelato.  A sublime pairing of contrasting textures and flavors, this one perfectly marries creamy and crunchy textures and sweet and savory flavors.

Harvest Pumpkin – All of the goodness of a homemade pumpkin pie has been consigned to this Fall favorite, perfectly spiced and magnificently creamy.

Cinnamon – Made with tons of real Korintje cinnamon for a truly intense flavor.  An unrivaled partner for Pecan Pie!

Paw Paw – Made with paw paws from just outside of Ann Arbor, this seasonal flavor is probably our most unique.  The paw paw has a storied and interesting history with a flavor that ranges from mango to apple to banana.  A taste of the tropics grown in the Midwest! (while paw paw supplies last…)

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

Next Tasting:  Cheese Melts My Heart: a Fondue Party

Friday, December 17 * 6-8pm * $25

What can chase the chills away better than a pot full of molten cheese and hunks of crusty bread to sop it up?  Come learn the basics of and taste a few riffs on this classic comfort food.

Call 734-929-0500 to make your reservation.

Farmer’s Markets

There’s no use in denying it.  Winter is here and we have many months of glistening snow ahead of us.  But we’re tough, we’re Michiganders and the cold is just a fact of life in the Midwest.  So, while the markets might have slowed down considerably for the season, you can still find our cheeses at the Kerrytown Market this December.  Intrepid vendor, Michael Broman will be there every Saturday this month (except for Christmas) and on Wednesday, December 22nd.

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!

Proud member of the Michigan Cheese Makers Cooperative!

Mozzarella Classes are almost here. Beginning Saturday, 9/11, come learn from the masters of mozzarella how to make your very own fior di latte, from scratch. You will learn how to make curd from milk, which you will stretch into your own hand-made balls. You will also stretch three regional Italian styles of mozzarella from finished curd that will transform your notion of how mozzarella is meant to be eaten!

If interested, call the Creamery at (734) 929-0500 and we’ll get you all signed up!

Mozzarella Classes – Saturdays 12 – 2:30 pm – $60/person

September through May

August Cheese of the Month – Sharon Hollow

Sharon Hollow

Made from fresh local cow’s milk, there is no cheese quite like the Sharon Hollow being made anywhere else in the country.  The production technique is simple and traditional, a little rennet is added to the newly-arrived milk from Calder Dairy to set up the curd.  Once set, we hand-cut and ladle the curds into small round forms, interlacing scoops with fresh garlic and cracked Telicherry peppercorns, or garlic and chives, and allow them to drain.

Come on into the Cheese Shop on a Wednesday afternoon and you can treat yourself to a Sharon Hollow fresh out of the mold.  They are pleasantly tangy with a fresh, milky flavor perfectly accentuated by the herbs.  Try them stuffed into pasta shells and baked in homemade sauce, crumbled onto scrambled eggs or in an omelet, folded into mashed potatoes, crumbled on some Syaracuse salt potatoes, or simply on a toasted bagel.

All month long, get either flavor of Sharon Hollow for only $4.99!

Coming up in September, top honors are going to our first product, Real Cream Cheese!

Great Lakes Cheshire is Back

After a bit of a hiatus, our one-an-only raw cow’s milk cheese has made a triumphant return to our cheese counter.  These babies are just of legal age, nice and mild and easily accessible with enough character to please a hardened cheese afficianado.

Supplies are just a little bit limited as we wait for several more to reach the proper age, but I’m pretty sure if you are a fan of our first hard cheese, we’ll be able to help you out.  Only available at the Creamery right now, soon to be found everywhere!  $26.99/lb.

September 19th:  A Taste of Michigan!

Celebrate the bounty of Michigan-made and Michigan-grown foods with us on September 19th at 4pm.  There’s a small but burgeoning cheese-scene here in the Third Coast and this is your chance to taste what the state has to offer!  Michigan Cheese Makers Cooperative President, and gelato-whiz, Josh Miner will join us to discuss his role at the Coop and delve more deeply into the types of cheeses being produced in Michigan and the folks who make them.  And, of course, what’s great local cheese without some fine local fruits and other goodies to pair with them?  We will have a cornucopia of flavors from the Ann Arbor Farmers Market and and more to pair with some home-grown cheeses.

Reserve your spot: 734-929-0500
Sunday, September 19th, at 4pm.  $25 per person.

Coming next month – Apples & Cheese!

Farmer’s Market Season

There are few things more enjoyable than an early morning stroll through a bustling farmers market.  As markets become more and more prevalent around the country, we are reminded just how luck we have been to have so many great ones in Southeastern Michigan for so long.  From the beginning of the Creamery, farmers markets have been a huge part of what we do.  Well, tis the season for farmers markets, for sure, and you can find the Creamery or our cheeses at several around the area.

At our market stand, you will find a resplendent selection of our cheeses – Fresh and Smoked Mozzarella (with the occasional Burrata or Mozz & Myrtle, City Goats so fresh you could slap ‘em, cow’s milk Sharon Hollows, and a rotating offering of our soft-ripened cheeses.

Find us at:
- Ann Arbor Downtown Farmers’ Market (Kerrytown) – Saturdays in April through December, Wednesdays in May through      September
- Ann Arbor Westside Farmers’ Market (Jackson and Maple Rds.) – Thursdays in June through September
- Eastern Market in Detroit – Saturdays in April through December
- And you can find our cheese being sold at the Downtown Ypsilanti Market on Tuesdays and the Canton Farmers Market on Sundays!

The Word on Cheese…

The most recent issue of Culture Magazine has a wonderful piece about us that we just had to mention. Written by our friend Matt Rubiner of Rubiner’s Cheesemongors & Grocers in Great Barrington, MA, and entitled Not Business as Usual, the article delves into the unique opportunities creating cheese in the middle of an industrial park on the south side of Ann Arbor present. Surely not the first site or building anyone would probably choose to start up a cheesemaking business, our unique situation has afforded us the necessity to adapt to our environment in some pretty clever ways, both as producers and retailers. And we really wouldn’t have it any other way.

Matt is a great writer and his voice really shines through in this piece. There are some great photos of Cheshire-making and drool-worthy shots of cheese that can really get that cheese itch itchy. Hope you enjoy!

Made from fresh local cow’s milk, there is no cheese quite like the Sharon Hollow being made anywhere else in the country.  The production technique is simple and traditional, a little rennet is added to the newly-arrived milk from Calder Dairy to set up the curd.  Once set, we hand-cut and ladle the curds into small round forms, interlacing scoops with fresh garlic and cracked Telicherry peppercorns, or garlic and chives, and allow them to drain.   Come on into the Cheese Shop on a Wednesday afternoon and you can treat yourself to a Sharon Hollow fresh out of the mold.  They are pleasantly tangy with a fresh, milky flavor perfectly accentuated by the herbs.  Try them stuffed into pasta shells and baked in homemade sauce, crumbled onto scrambled eggs or in an omelet, folded into mashed potatoes, crumbled on some Syaracuse salt potatoes, or simply on a toasted bagel.

All month long, get either flavor of Sharon Hollow for only, $4.99!

Coming up in September, top honors are going to our first product, Real Cream Cheese!

Great Lakes Cheshire is Back

After a bit of a hiatus, our one-an-only raw cow’s milk cheese has made a triumphant return to our cheese counter.  These babies are just of legal age, nice and mild and easily accessible with enough character to please a hardened cheese afficianado.

Supplies are just a little bit limited as we wait for several more to reach the proper age, but I’m pretty sure if you are a fan of our first hard cheese, we’ll be able to help you out.  Only available at the Creamery right now, soon to be found everywhere!  $26.99/lb.

August 15:  Mozzarella Summer Celebration!

There is nothing quite so perfect as slicing open a luscious ball of fresh mozzarella, adding the brilliant yellow-red heirloom fruit of our favorite nightshade – as well as a bit of local basil – and experiencing the exact definition of the taste of summertime.  Join us as we feast on mozzarella treats of all sorts, from bocconcini with harissa to burrata drizzled in olive oil, and learn about the history of and many variations on this, our most beloved late summer cheese.

Reserve your spot: 734-929-0500 or sign up through Facebook.
Sunday, August 15.  4pm.  $25 per person.

Farmer’s Market Season

There are few things more enjoyable than an early morning stroll through a bustling farmers market.  As markets become more and more prevalent around the country, we are reminded just how luck we have been to have so many great ones in Southeastern Michigan for so long.  From the beginning of the Creamery, farmers markets have been a huge part of what we do.  Well, tis the season for farmers markets, for sure, and you can find the Creamery or our cheeses at several around the area.

At our market stand, you will find a resplendent selection of our cheeses – Fresh and Smoked Mozzarella (with the occasional Burrata or Mozz &Myrtle, City Goats so fresh you could slap ‘em, cow’s milk Sharon Hollows, and a rotating offering of our soft-ripened cheeses.

Find us at:
- Ann Arbor Downtown Farmers’ Market (Kerrytown) – Saturdays in April through December, Wednesdays in May through      September
- Ann Arbor Westside Farmers’ Market (Jackson and Maple Rds.) – Thursdays in June through September
- Eastern Market in Detroit – Saturdays in April through December
- And you can find our cheese being sold at the Downtown Ypsilanti Market on Tuesdays and the Canton Farmers Market on Sundays!

The Word on Cheese…

The most recent issue of Culture Magazine has a wonderful piece about us that we just had to mention. Written by our friend Matt Rubiner of Rubiner’s Cheesemongors & Grocers in Great Barrington, MA, and entitled Not Business as Usual, the article delves into the unique opportunities creating cheese in the middle of an industrial park on the south side of Ann Arbor present. Surely not the first site or building anyone would probably choose to start up a cheesemaking business, our unique situation has afforded us the necessity to adapt to our environment in some pretty clever ways, both as producers and retailers. And we really wouldn’t have it any other way.

Matt is a great writer and his voice really shines through in this piece. There are some great photos of Cheshire-making and drool-worthy shots of cheese that can really get that cheese itch itchy. Hope you enjoy!