Fortune Fish & Gourmet

Seafood & Gourmet Products

Domestic Cheese

Zingerman's Creamery

Ann Arbor, Michigan

Zingerman’s began making cheese in 2001 with the desire to offer a traditional, old fashioned hand-made cream cheese at Zingerman’s Delicatessen in Ann Arbor. The success of this cream cheese led them to expand to a lineup of fresh cheeses. They source the cow’s milk from Calder Dairy and Van Buskirk Family dairy out of Carleton, Mi, and their goat’s milk from various small farmers throughout Michigan. Zingerman’s uses old-world techniques and time to preserve the flavor of the fresh milk. All cheeses are hand-ladled to preserve the characteristics of the curd. Most of the cheeses are named after Michigan towns.

 

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Cream Cheese

An American Cheese Society Winner. Old fashioned cream cheese hand crafted from fresh milk and a generous dose of cream. This cream cheese is hand ladled and contains no preservatives or artificial additives, resulting in a delicious, fresh milky flavor.
Pasteurized Cow’s Milk with Added Cream · Soft

Q3600310 · 6 oz.
Q3600020 · 5 lb. 
Q3600010 · 10 lb. 

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Fresh Goat Cheese

This fresh goat cheese goes from farm to cheese in less than 24 hours. Using patience and long drain times during production the result is a bright and citrusy flavor.
Pasteurized Goat’s Milk · Soft

Q3600280 · 6 oz. 

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Liptauer

Cream Cheese with fresh garlic, capers, toasted caraway and touch of anchovy. This traditional Hungarian spread includes farmstead hot and sweet paprika straight from Hungary. This spread brings a complex and unique flavor to every bite.
Pasteurized Cow’s Milk · Soft

Q3600250 · 6 oz. 
Q3600130 · 5 lb. 

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Pimento Cheese

A Southern favorite making it’s way North. Zingerman’s makes their Pimento Cheese with coarsely ground 1 year cheddar, adding mayo, roasted piquillo peppers, cayenne and a little salt and pepper to taste.
Pasteurized Cow’s Milk · Soft

Q3600220 · 6 oz. 
Q3600160 · 5 lb. 
 

City Goat

Only the best milk is used from small Michigan goat farmers. Low temperature pasteurization is used to preserve as much flavor as possible. The cheese is hand ladled and the texture changes with age from light and airy to firmer and crumbly. This cheese has a bright, clean, and slightly citrusy taste.
Pasteurized Goat’s Milk · Soft

Q3600200 · 6 oz.
 

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The Manchester

Through gentle pasteurizing and slow culturing of the milk, this cheese is able to retain the character of the milk. Heavy cream is added and a savory, earthy flavor develops. As this cheese ages it becomes denser with creaming around the edges and the farm flavors become more pronounced. Pasteurized Cow’s Milk with Added Cream · Soft

Q3600340 · 8 oz.

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The Bridgewater

This cheese looks like a snowball with its round shape and white molded rind. It is filled with cracked Telicherry peppercorns for a full-flavored peppery zing complimenting the slight citrus and gentle mushroom notes of the paste.
Pasteurized Cow’s Milk · Semi-Soft

Q3600370 · 8 oz.

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Lincoln Log

Similar to the classic bucheron, this is a dense, soft-ripened goat cheese log. The log is creamy with a mild flavor that finishes with hints of citrus and just a slight bit of mushroom.  Covered in a thin bloomy rind it is about 4 inches in diameter.
Pasteurized Goat’s Milk · Semi-Soft

Q3600400 · 1.75 lb.

 

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Detroit Street Brick

2006, 2007 and 2012 American Cheese Society Winner. Detroit Street Brick gets its name from the brick street in front of Zingerman’s Delicatessen. This goat cheese is aged 2–5 weeks and has a white bloomy mold rind. It is studded with fresh cracked green peppercorns. The cheese is dense and slightly crumbly with a bright lemony tang. Over time a savory and spicy quality develops and the cheese turns to a dark ivory color.  Pasteurized Goat’s Milk · Semi-Soft

Q3600430 · 1.25 lb.
 

Little Napoleon

Made by very gently hand-ladeling the goat’s milk curd into molds for the fullest flavor development. A small, mold-ripened goat cheese with a butter color rind which develops blue mottling with age. As Little Napoleon ages it changes its flavor and texture from soft and gently acidic to firm with a full goat flavor. This appeals to all goat cheese lovers.

Q3600490 · Pasteurized Goat’s Milk · Soft to Firm · 6/3 oz.

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Manistique

Zingerman's wraps their signature Jersey cow's milk cheese in cabbage leaves to create this cheese.  The leaf wrapping alters the flavor and texture as it ages, enhancing the earthy and complex notes of the rich Jersey milk.  An excellent table cheese, also try putting on the grill before opening the leaves for just a few minutes.

Q3600900 · 8 oz.