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.
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?
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.