U.S. Specialty Cheese Gallery > Michigan

Zingerman’s Creamery

zingerman 3723 Plaza Drive, Suite 2
Ann Arbor, MI 48108
+1 (734) 929 6450
www.zingermanscreamery.com

Contact: Paul Bower
pbower@zingermans.com


Contact Zingerman's Creamery Today!


Way back in 2001, Zingerman's Creamery got its start making Real Cream Cheese®, an enduring Ann Arbor favorite which has been hailed by Cook's Illustrated for "its full flavor and well-rounded balance between saltiness, tanginess, and creaminess." Zingerman's specializes in making cow's and goat's milk cheeses, gelato, and sorbets. They make everything in small batches with the best local milk from small farmers who share their passion for quality and tradition. At Zingerman's, they preserve the incredible flavor of the fresh milk by using old-world techniques coupled with the most precious of resources, time. All of their cheeses are hand-ladled to preserve the delicate characteristics of the curd, and they use uncommonly-long sets to draw out a full, complex flavor and a low-heat, long pasteurization to maintain that flavor.

Meet the Cheesemaker

AubreySoutheast Michigan native Aubrey Thomason has worked within the Zingerman's Community of Businesses in some form for her entire adult life. After starting out in restaurants and retail shops in the Ann Arbor Area throughout high school, she found her way to Zingerman's Delicatessen in their world-renowned retail department in 2002. It wasn't too long before Aubrey discovered that she had a profound passion for cheese, which naturally led to a position at Zingerman's Creamery in 2007 as a cheese production assistant. In the following years, Aubrey rose through the ranks of the Creamery and became a Managing Partner (along with Creamery founder, John Loomis) in 2012. After John retired, Aubrey invested into the business to become a 90% owner of Zingerman's Creamery. She shepherded the Creamery through a facility renovation beginning in 2016 and finishing in April 2017, including the re-branded launch of the Cream Top Shop, the retail showcase for Zingerman's Creamery. She is passionate about preserving and honoring the tradition of American dairy, and you'll notice at first bite the cheeses she leads her team to produce embody that passion.

Discover Zingerman's Specialty Cheeses

Pimento Cheese

Pimento CheeseZingerman's makes their Pimento Cheese spread with sharp, coarsely ground 1-year cheddar. To this they add some mayonnaise, roasted piquillo peppers, cayenne, and a little salt and pepper to taste. The result is a chunky, slightly spicy, and thoroughly delicious cheese spread that works well paired with any number of breads, crackers, or veggies. It's also great on its own!

Shelf Life: 4 months

Raw Milk Cheese: No Cut: Vacuum-packed retail; exact weight

Liptauer Cheese

Liptauer CheeseZingerman's Liptauer (pronounced "Lip-tower") has a base of their Cream Cheese, and then they spice it up with fresh garlic, capers, toasted caraway, and just a touch of anchovy. The most important feature of this cheese spread, however, is the paprika. Zingerman's works with the Hodi family in Hungary, whose farmstead hot and sweet paprika takes this cheese to a whole new level. They use quite a bit more sweet than hot, which gives the Liptauer a perfect balance of savory and spice. This spread is exceptionally complex, with a big burst of robust, unique flavor in every bite. Liptauer is great on rye bread or bagels, used as veggie dip, or as the base for spicy finger sandwiches. Since the cheese is quite powerful, it pairs well with a stout or a heavy-duty IPA.

Shelf Life: 4 months

Raw Milk Cheese: No Cut: Vacuum-packed retail; exact weight

Manchester Cheese

Manchester CheeseBy way of gentle pasteurization and an extraordinarily slow culturing process, Zingerman's Manchester fully embodies the intricate and sumptuous flavors of the super-rich, locally sourced cow's milk they use to make it. It features a thin, wrinkly geotrichum candidum rind and a luscious, tasty creamline just underneath that rind encompassing a dense, slightly earthy paste. Manchester varies from very dense and fudge-like when young to a progressively creamier, runnier cheese as it ages. When soft, it is best on a French baguette with chutney and tomato. A very popular application for this cheese is to brulee it - dust a Manchester with a little sugar, blowtorch it, and serve!

Shelf Life: 8 weeks

Raw Milk Cheese: No Cut: Wrapped in cheese-paper; exact weight

Sharon Hollow with Garlic & Chive

Sharon Hollow with Garlic & ChiveZingerman's makes this fresh, delicately flaky cheese by gently hand-ladling cow's milk curd into perforated molds, which allows the whey to drain slowly, imparting a wonderful flavor to the finished round. Alternating layers of cow's milk curd and a mixture of garlic and freshly chopped chives give this cheese a milky fresh yet crisp flavor. Top it off with a little honey and toasted nuts for breakfast or simply spread onto a crusty baguette. Also delicious stuffed into pasta shells or crumbled into scrambled eggs or omelets at the last minute. Melt atop steaming-hot baked potatoes or use it on roasted veggie sandwich or panini.

Shelf Life: 4 weeks

Raw Milk Cheese: No Cut: Vacuum-packed retail; exact weight