"Zingerman's Creamery began in 2001, making an array of artisan cheeses and authentic gelato at a remote facility, located in Manchester Michigan. We have since moved the whole facility into Ann Arbor, right next to Zingerman's Bakehouse (where incredible breads and pastries are made), and can now be easily visited by any who wish to experience the Creamery. On top of wholesaling for restaurants and retailers all over Michigan and the United States, we now offer a retail shop right at the location of where our craft is done. Come watch both cheese and gelato making through our viewing window, and be able to taste first hand what has made several of our cheeses award winners at the American Cheese Society, as well as our chocolate gelato touted by the Detroit Free Press as the 'Best Chocolate Gelato in the state of Michigan". Traditional, old-world techniques allow our chief cheesemaker, John Loomis, to create world class, full-flavored fresh cheeses right here in Michigan.
Our gelato must be tasted to truly appreciate why we chose this form of a frozen dessert. We brought our gelato mixer and freezer in from Italy to ensure an incredible texture and density, and then our gelato specialist Josh works his magic with the finest ingredients - right in front of your eyes, you can witness the creation of Michigan's finest handmade gelato!
Our cow's milk comes from Michigan's Caulder Dairy, our cream from Southeast Michigan's Guernsey Dairy, and our goat's milk from the Michigan Goat's milk co-op. Our herbs are hand-selected from fresh farmers markets. Of course some of our gelato ingredients come from abroad (such as some incredibly intense oils and extracts needed), or chocolate from Scharfenberger in California, but many ingredients are created by Josh himself, or over at the Bakehouse (such as the lemon curd used for our Luciano's lemon) and the Deli (such as the goat's milk caramel used in our Rodgers Cajeta). Retailers and Restaurateurs interested in carrying our products can contact us via phone, fax, email or stop right in to see what works best for your clientele. Individual patrons can stop in anytime Mon.-Sat., from 10am to 6pm, or Sunday between 12pm and 4pm, to delight in tasting, viewing and shopping. For those unable to come to Ann Arbor, you can visit Zingerman's Mail Order Co. at zingerman.com to purchase any of our cheeses. Classes and tours are occasionally held as well. Please contact us to get any upcoming information on this."
Our gelato must be tasted to truly appreciate why we chose this form of a frozen dessert. We brought our gelato mixer and freezer in from Italy to ensure an incredible texture and density, and then our gelato specialist Josh works his magic with the finest ingredients - right in front of your eyes, you can witness the creation of Michigan's finest handmade gelato!
Our cow's milk comes from Michigan's Caulder Dairy, our cream from Southeast Michigan's Guernsey Dairy, and our goat's milk from the Michigan Goat's milk co-op. Our herbs are hand-selected from fresh farmers markets. Of course some of our gelato ingredients come from abroad (such as some incredibly intense oils and extracts needed), or chocolate from Scharfenberger in California, but many ingredients are created by Josh himself, or over at the Bakehouse (such as the lemon curd used for our Luciano's lemon) and the Deli (such as the goat's milk caramel used in our Rodgers Cajeta). Retailers and Restaurateurs interested in carrying our products can contact us via phone, fax, email or stop right in to see what works best for your clientele. Individual patrons can stop in anytime Mon.-Sat., from 10am to 6pm, or Sunday between 12pm and 4pm, to delight in tasting, viewing and shopping. For those unable to come to Ann Arbor, you can visit Zingerman's Mail Order Co. at zingerman.com to purchase any of our cheeses. Classes and tours are occasionally held as well. Please contact us to get any upcoming information on this."
A member of the Zingerman's "empire" in Ann Arbor, Zingerman's Creamery was founded by chief cheesemaker John Loomis in the town of Manchester in 2001, making an assortment of artisan cheeses and authentic gelato. Since then, they have moved operations to be closer to the other Zingerman’s facilities in Ann Arbor, where you can now watch the making of cheeses – many of them American Cheese Society award winners - and buy them at their retail shop.
