Posted by: Kath Usitalo | April 26, 2010

What’s Hot At Zingerman’s: April’s Cheese And Camp Bacon

Zingerman’s fresh-as-springtime Cheese of the Month

Hurry to Zingerman’s in Ann Arbor for this tasty, soft Sharon Hollow cheese, available only through April.

Paige and I sampled the fresh cow’s milk cheese at Detroit’s Eastern Market on Saturday, and brought home the garlic & chive version to toss with pasta for Sunday’s supper. Delish.

Read about it at Zingerman’s Creamery blog. Of course, if you miss out on Sharon Hollow you have lots of other freshly made cheeses to choose from at Zingerman’s, the Southeast Michigan food destination that inspires drooling around the world.

What started as a deli in 1982 is now a compound in the Kerrytown area of Ann Arbor, near the Farmers Market. In addition to the Delicatessen and fuller menu (and adult beverages) at the Roadhouse, Zingerman’s divisions specialize in baked goods, coffee roasting, and cheese-making.

You can even learn to make fresh mozzarella at a 2-hour, $45 class offered at Zingerman’s Creamery each Saturday through May. Or check out the BAKE-cations, dubbed “fantasy camp for home bakers,” which regularly sell out.

There’s always mail order if you can’t visit Zingerman’s in person, but the feast for all senses and the made-to-order sandwiches from premium ingredients are worth a trip to Ann Arbor.

You may want to plan a visit to coincide with Zingerman’s Camp Bacon, from 9 a.m.-3 p.m. Saturday, June 19. The $150 fee includes presentations by bacon experts, cooking demo, bacon tasting, bacon poetry, and a copy of Zingerman’s co-founder Ari Weinzweig’s book, Zingerman’s Guide to Better Bacon.

Or go whole hog and give it as a Father’s Day gift for the guy who brings home the bacon.

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Responses

  1. I love Zingerman’s. Period. Too bad our son isn’t going to U of M any more. Darn…


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