Zingerman's Creamery

Fantastic Cheeses from London

jloomis — Sat, 26 Jul 2008 13:13:38 +0000

We’ve just received our latest shipment of cheeses from the British Isles and the cheeses have never been better.

Montgomery Cheddar-A beautiful cheese representative of some of Jamie Montgomery’s finest work. A classic, traditional British Cheddar.

Lancashire-Crumbly, buttery and the cheese that made Welsh Rearebit famous. This cheese melts beautifully and goes great with tomatoes and chutney.

Stitchelton-The best cheese you’ve never heard of. This is the only real, raw milk Stilton made today.

Cashel Blue-Creamy, soft blue cheese from Jane and Louis Grubb of Cashel, Ireland.

Ardrahan-Ireland is well represented with this washed rind cheese from County Cork. Like a number of washed rind cheeses, the outside is pungent and the inside rich and creamy with a touch of musty citrus.

The best of the rest (other great cheeses from around the world)

Comte-fantastic gruyere of France

Emmental-this will make the best Monte Cristo you’ll ever have

Garroxta-aged goat cheese of Spain, rapidly becoming one our most popular cheeses

Parmigiano-Reggiano, from near the hometown of the late Luciano Pavarotti, Modena

Pleasant Ridge Reserve-one of the best of the U.S. from the heartland in Wisconsin

Farmer’s Markets Availability

jloomis — Sat, 26 Jul 2008 12:13:55 +0000

Tuesday Ypsilanti Market from 1-7 This Market is located in the Key Bank parking lot at the corner of Hamilton and Ferris, across from the Post Office.

Wednesday Ann Arbor Kerrytown from 7-3 The Ann Arbor Farmer’s Market is on Fifth in Historic Kerrytown.

Thursday Ann Arbor Westside Market from 3-7 The Westside Market is held in the parking lot of Zingerman’s Roadhouse.

Saturday Ann Arbor Kerrytown from 7-3 The Ann Arbor Farmer’s Market is on Fifth in Historic Kerrytown.

Mozzarella Month

jloomis — Sat, 26 Jul 2008 12:07:46 +0000

Burrata Beginning in August-Now that tomato season is here, we’re welcoming back our Burrata. If you’ve never had a burrata or heard of a burrata the idea is pretty simple. Take something really good, then add something really, really good. We take fresh mozzarella, then we shape it into something that resembles a water balloon which is filled with shredded mozzarella and heavy whipping cream and tie the top. To serve it, I cover a dish with lettuce or arugula, cover that with sliced tomatoes and place the burrata in the center. Then slice open the burrata so that the cream and shredded mozzarella seep onto the tomatoes and lettuce, cut up the remaining mozzarella, spred that around, then a little olive oil, sea salt , pepper and spoon it on to a piece of paesano bread. My wife believes that the burrata serves two people, but that requires more discipline than I have. The burratas are available Friday and Saturday. Because they are extremely perishable, we make a limited supply, so please feel free to give us a call and we’ll reserve them for you. Also, with a day’s notice, we can make them special order for any day of the week.

We have just received a fantastic Lancashire, and while I usually reserve this section to talk about cheeses we make, Lancashire holds very special memories for me and it ties well into tomato season. I spent a number of months working with a particular cheesemaker in England who was very fond of serving Lancashire on a sandwich for lunch. I mean VERY fond of it, to the point that I believe we ate this sandwich four of the five days a week for three months. Spread Busha Browne’s Banana Chutney on a slice of Farm bread, lay two slices of garden tomatoes on top and cover with a slice of Kirkham’s Lancashire. Place it under the broiler very briefly, i don’t like to fully melt the cheese, i prefer to pull it out when the cheese aspires to melt. As many time as I ate this sandwich, I never tired of it. Alright, that might be a slight exageration. in fact I got very tired of it, but tomato season will end long before you reach that point.

Aubrey’s Green Thumb-Aubrey has planted herbs in front of the shop, so when you pick up your mozzarella, please help yourself to some basil leaves to go with it. There’s also fennel, thyme, rosemary, parsley and I’m sure something I’m missing.

Find us at the Farmer’s Markets

Tuesday 2-7 Ypsilanti Market (in the Key Bank Parking Lot on Ferris and Hamilton) Wednesday 7-3 Ann Arbor Kerrytown Market Thursday 3-7 Ann Arbor Westside Market Saturday 7-3 Ann Arbor Kerrytown Market

Summer Happiness!

mbaptista — Wed, 18 Jun 2008 16:53:29 +0000

Gelato Kick-Off

I just wanted to take a moment and thank everyone who came out for our Gelato Kick-off and helped make it a smashing success! It was so great to see all the new faces mixed in with our regulars who have steadfastly supported us since Day One. And, of course, I want to thank Josh for sharing his knowledge with our guests and for making gelato like a madman so we were able to keep up with the lines!

Thank you all!

We have some great offerings available in the Cheese Shop:

Gelato!

Summer flavors are here: Coconut, Lemon, and Strawberry! My absolute favorite is the Lemon- made with the Bakehouse’s amazing Lemon Curd, it’s sweet, tart and refreshing on a hot summer day. Stay tuned for more special flavors…

Cheese!

We are working hard to continue bringing in our favorite imports from around the country and the world to supplement the cheeses we make and offer in The Cheese Shop. I’ve highlighted a couple of the cheeses that have been rocking my world lately. We’d love to taste them, and anything else you see, with you the next time your in!

Stichelton

One of the imports I’m most excited about is Joe Schneider’s Stichelton, a raw milk Stilton that has won me over. Joe has spent the last 2 years bringing this extinct cheese back to life. Using traditional methods and raw milk, Stichelton has a flavor not tasted since 1989 when the laws governing the manufacturing of Stilton were cast in stone. Aged four to six months, this exquisitely creamy cheese is laden with blue and green veins and has a buttery flavor that finishes with a lingering sweetness that is sure to delight your palate. Try a big hunk on your next burger, veggie or otherwise!

Pointe Reyes Blue

Another blue that easily makes my top-ten-favorite-cheese list, this American delight hails from the Left Coast and is a true farmstead cheese. Crafted by the Giacomini family in Northern California from their small herd of Holsteins, it has a full, yet mellow flavor and has a wonderful sweetness in the finish. This is my favorite blue for salads.

Ardrahan

This washed-rind gem is a new one for us, and has quickly found a place in my heart. Made by Mary Burns in County Cork, Ireland, Ardrahan pairs a pungent aroma with a milky-sweet flavor that melts on your tongue. I have simply fallen in love with this pasteurized cow’s milk cheese, all it took was one taste to seal the deal for me. This one has been moving quickly, but it has definitely cemented itself into our permanent rotation, so if we are out when you come looking, it will be back!

The Manchester

This baby is one of our very own and it is tasting better than ever! A double-creamed cow’s milk that’s rich and velvety, the Manchester has a fragrant rind and a buttery pastes that melts in your mouth. I like them young, and they are superb when spread on a crusty Bakehouse baguette and topped with a dollop of Busha Browne’s Banana Chutney. It’s also unbelievable when topped with a sweet preserve, wrapped in puff pastry, and baked in the oven until its ooey, gooey, and absolutely delicious!

We look forward to seeing you at The Creamery! Come on by for tastes or conversation any time. We love sharing what we do with all of you!

Thanks,

Mike

Cheese.

admin — Wed, 11 Jun 2008 17:26:24 +0000

Five little letters that ignite the soul. I don’t know what it is about those letters that captures my passions so, but it’s an attraction that I just can’t deny. Zingerman’s Creamery Cheese Shop is the playground of my senses. A symphony of smells, colors, tastes, and textures, a perfect counterpoint to the complexities of everyday life. A deep breath, a sweet repose, and also the place where I work. I don’t know how I got so lucky, but, here I am!

One of the best parts of my job is that I get to taste everything before we decide to offer it. We keep our selection small so what we sell is always what we think is the best. This isn’t to say that other Cheese Shops don’t do the same, but we have to be meticulous in our sourcing and tasting, and we feel that we have the best possible representations of what the world has to offer. If it doesn’t taste great, then what’s the point?

So, here’s a list of the imports we have to offer, as well as the cheeses that we make right here in house.

Imported for your eating pleasure:
Brebis D’Ossau - my new favorite!
Appenzeller
Emmentaler
Parmigiano Reggiano
Beaufort
Pleasant Ridge Reserve
Garrotxa
Montgomery Cheddar
Pecorino Toscana
Comté
Stilton
Remeker
1 & 5-year aged Cheddars

Made 50 yards from where it’s sold! ( aka the Zingerman’s Creamery Cheeses)
Little Napoleon
Bridgewater
Manchester
Lincoln Log
Detroit Street Brick
Real Cream Cheese
Goat Cream Cheese
City Goats, plain or jazzed up
Fromage Franc
Crème Fraiche

We also have dry goods, salamis, and of course, Josh Miner’s soon-to-be-world-famous-if-it’s-not-already Gelato!

Come on down to the Creamery for a taste of anything you lay your eyes on…

Mike, Cheese Shop Manager

Smoked Mozzarella is here!

admin — Wed, 11 Jun 2008 17:06:38 +0000

After a lot of trial and error (mostly error) we’re finally ready to roll out our naturally smoked fresh mozzarella. I spent much of last summer trying to come up with overly complicated ways to generate a lot of smoke without exposing the mozzarella to the heat. We tried duct work, chimneys, cold smokers, and everything in between, but the results varied from a mess of very smokey melted goo, to a gray ball of cheese that tasted like you were sitting too close and downwind of the campfire.

But, as I all too often discover belatedly, the simpler-the better. We get a good fire going, then douse the flame using wet cherry wood chips, then place the smoldering fire in a cabinet which is filled with fresh mozzarella hanging in mesh bags. The trick is to keep the fire smoldering without the heat. The mozzarella is allowed to smoke for between 45 minutes to an hour and a half, removed and placed in cold brine. After about 5 minutes the cheese is wrapped and ready to go.

I’d like to say that I use cherry wood because it yielded better results than other wood, but the simple fact is that I spent several years living in Michigan’s cherry country and I have a fondness for cherry trees. We did try some other types of wood, but the difference was relatively insignificant.

Smoked Mozzarella is available at the Creamery Shop, the Ypsilanti Farmer’s Market on Tuesday, the Ann Arbor Kerrytown Markets on Wednesday and Saturday and beginning next week the Westside Farmer’s Market on Thursday. Supplies are fairly limited right now, so if you’ve got your heart set on it, please feel free to call us and we’ll make sure to hold some for you. (734) 929-0500.

FREE Gelato Saturday!
This Saturday, June 14th, everyone who visits the Creamery gets a free scoop of gelato. It’s a great way to try out the new summer flavors: Coconut, Lemon or Fresh Strawberry.

UPDATE: Thanks everyone for celebrating the Gelato Kick-Off with us!

Best Cheese of Late
Sometimes, the patron saint of cheesemakers, St. Andrew, seems to shine down and favor one cheese over another. (Many years ago, an English cheesemaker told me that cheesemakers’ patron saint was St. Andrew. I’ve never been able to confirm this, but I’m going to repeat it with this qualification)
Currently, our shining star of late has been the MANCHESTER. Rich and creamy, this cheese goes extremely well on a Nairn’s Oatcake with just a small touch of Busha Browne’s Banana Chutney.

admin — Fri, 23 May 2008 17:52:56 +0000

Farmer’s Markets have begun. There is really nothing more fun or gratifying than farmer’s markets, so this year we’ve added the Ypsilanti Market along with the Ann Arbor Wednesday and Saturday market with the thursday Westside Market just a few weeks away. So far, the fresh mozzarella wrapped around layers of Prosciutto di Parma has been a big hit.

New Cheese. We’ve been trying out a new goat cheese at the shop and at the markets and we’re hoping to make it available to our wholesale customers very soon. The french call them Crottins (you don’t want to know what that means) but they are small mold ripen goat cheeses that will become, with time, hard and brittle. They can be split and broiled or after they’ve dried, can be grated on to pasta, a nice twist to parmagiano.

Summer Gelato is here. Starting June 1st Coconut and Lemon Gelato make their return. To further mark the occassion, we’re holding our annual Gelato Kick-off on June 14th. Come to the Creamery and get a FREE scoop of gelato.

Old McDonald’s Goat Farm. We’ve made arrangements with Todd McDonald to make all our goat cheeses using his milk. While Todd is quite young, he does call the farm, Old McDonald’s Farm. We’re extremely excited to partner with Todd and work together to continue to improve the cheese and the milk. More later on Todd’s farm and goats.

admin — Fri, 25 Apr 2008 19:06:56 +0000

There are approximately 60,000 bacteria in a tablespoon of unpasteurized milk. These numbers are made up of scores of different types and we need these bacterium to make cheese. As the bacteria multiply, they convert the sugar (lactose) into lactic acid (which, if left unchecked is why milk goes sour). How a cheesemaker controls the rate of the growth of bacteria, in part determines the type of cheese being made. Anyone who has left milk out on the counter overnight, knows that temperature is the major control factor that affects bacteria growth and therefore is a critical tool for the cheesemaker.

When we pasteurize the milk we dramatically reduce the starting number of these bacteria and slow down the souring process, but more important to the cheesemaker, we obliterate many of the different strains of bacteria which are each adding nuance and depth to the flavor of the finished cheese.

We’ve begun using multiple strains of bacteria cultures in an attempt to replenish some of the flavor of the raw milk. This will be, for us, a long term project of mixing and blending different strains until we find the balance we’re seeking.

Last Mozzarella Making Classes of the Term. We’re down to our last five mozzarella making classes until fall, but there are still some spaces available. April 12, April 19, April 26, May 3 and finally May 10 and there are still some spaces available. We’ve had a lot of fun as we make fresh mozzarella from milk, the using raw curd from BelGioso we make Mozzarella and Myrtle (a specialty from Campagnia, where we braid the stretched curd and surround it with aromatic Myrtle branches) and Burrata (essentially a mozzarella balloon filled with shredded mozzarella and heavy cream). So, if you’d like to learn how to make this classic cheese, you’ll need to do so by May 10th. Call us at 734-929-0500 for reservations.

For the month of March

admin — Wed, 12 Mar 2008 13:19:09 +0000

The Argyle Returns!

admin — Tue, 11 Mar 2008 13:16:22 +0000

Not as well known as the Capistrano swallows or the rodent of Puxatawny, the Argyle is nevertheless, our favorite harbinger of spring. The Argyle cheese is back from it’s 9 month vacation for it’s annual spring run. Descended from a cheese of the 15th century West Highlands of Scotland, the Argyle combines two of my favorite things-cheese and oatmeal. Doulble cream cheese is pressed, formed into mini logs and rolled in toasted pinhead oatmeal. Sliced into disks and served with either jam or honey for breakfast, tea or dessert this cheese falls out of the normal parameters we generally think of for cheese.

Storing cheese at home
We get asked this question frequently and unfortunately there is no one good answer to cover all cheese. In a perfect world, the mold ripened cheeses (like the Manchester and the Napoleon) do well at 65 degrees and 90% humidity. The closest I can duplicate this at my house is to place a cutting board on a damp towel, place the cheeses on the board and cover the whole thing with a glass dome. This works pretty well for this time of season, but it will be too warm during the summer, when i’ll keep them wrapped in wax coated freezer paper and store them in the vegetable bin of my refrigerator. Of course the best solution is to get only enough cheese to last a few days and then replace it when you run out. Fresh cheeses (like Cream Cheese and the City Goat) need to be kept in the refrigerator, wrapped to protect them from those odd refrigerator odors, then, preferably allow the cheese to come to room temperature for serving.

Brown Bread Gelato
The surprise gelato hit of the spring (okay, I know it’s not yet spring-but I’m good at denial) has been Josh’s- suspend preconceptions, creative Brown Bread. Irish Brown Soda Bread from Zingerman’s Bakehouse is caramalized and folded into the gelato. Check out the gelato page for more details about how Josh combines this unlikely pair into a fascinating dessert. Also back for the month is Irish Mint Chip featuring Josh’s velvet smooth handmade chocolate chips, and one of my favorites Guinness. Guinness gelato is a flavor that plays extremely well with chocolate, either a small scoop on chocolate cake or topped with dark chocolate sauce.