Cheesemaking was traditionally a task supervised by the women of the farm. Most mornings started with milking the animals and then bringing the milk into the kitchen to be preserved by transforming it into cheese. It was only after the advent of the industrial revolution that cheesemaking moved out of the kitchen and into the factory, thus becoming a profession dominated by men. In honor of Women’s History Month this March, we are celebrating the women in cheese who produce some of the great cheeses that we carry in the Cream Top Shop.
There are so many ways to enjoy Raclette this season, but often the method of melting the cheese is done one serving at a time, using specialized equipment (if you want to invest in a dedicated Raclette grill, here’s our favorite: Boska’s Milano Mini Raclette). But if you want to serve Swiss Raclette for a crowd, it can be challenging to have enough melty cheese for all. Here’s our method for feeding a crowd with the equipment you probably already have!
Creamery Cheese Shop Manager and American Cheese Society Certified Cheese Professional (read more about that coveted designation here) Tessie Ives-Wilson is here to share tips to help you create the perfect cheese plate for any holiday party.
Learn all about the Creamery in this post all about our favorite services and products. Did you know we offer sandwiches and products for building your favorite cheese platter?
Here at the Cream Top Shop, we have a whole menu of really great grilled cheese sandwiches that we can cook up for you if you visit, but I felt like it was time to share our recipe for putting it together at home.
Treat yourself to a perfect summer recipe. Here at Zingerman’s Creamery, we like to keep it simple in the summer, and this Burrata & Heirloom Tomato Bruschetta from our Events & Training Manager Tessie’s recipe is just that! It’s easy to put together, and it’s all about the ingredients (translation: be sure to use good burrata, baguette, and ripe tomatoes—you really can taste the difference!).
In the world of cheese like many other places right now, everything old is new again. We’ve taken that concept to heart with our Manistique cheese! Here in the U.S., we tend to have a very specific picture of cheese in our minds – rows of plastic or paper wrapped slices of cheese that are all lined up in a refrigerated case at the supermarket. However, before the introduction of these “new” materials, cheese had to get from the farm to the market and be protected from the elements. Enter the humble cabbage leaf.