Traveling to Ann Arbor Michigan just isn’t complete without a stop into Zingerman’s Deli, Roadhouse or Zingerman’s Creamery. This time, prior to dining at the Roadhouse with the kids from University of Michigan (my two sons attend!), we sat down with Cheesemonger Paul Bower to talk about local creameries and the cheeses made in-house at Zingerman’s. Paul is the Wholesale Director at Zingerman’s Creamery and part of the Zingerman’s Community. Read his cheesy blog posts for more enlightenment on the world of cheese.
Paul Bower, Director of Wholesale for Zingerman’s Creamery give us the history of “cream cheese,” talks about the near twenty cheeses made in house and the “Washtenaw”, a wash rind cheese named for the county around Ann Arbor. He talks about their relationship with local dairy farmers in Michigan who they purchase their high quality milks from. Currently, you can find Zingeman’s cheeses across the country in small quantity.
The best tasting experience is at Zingerman’s Deli, although our interview took place at Zingerman’s Roadhouse, which also serves a few cheese tasting platters. Bowers is proud to share their Zingerman’s Creamery slogan: “We’re on the front lines of the American cheese revolution,”which is also well underway now in other parts of the country.
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