Zingerman's Creamery Zingerman's Southside

One pound of the Southern classic made with Cabot Cheddar!

Half pound of the Southern classic made with Cabot Cheddar!

Six ounces of the Southern Classic made with Cabot Cheddar!

Half pound of the Southern Classic with Nueske's Applewood Bacon mixed in!

Slow-ripened and handmade Cream Cheese!

A delicious, simple and full-flavored fresh cow's milk cheese!

Hand-pulled Mozzarella made fresh each morning!

Hand-ladled cow's milk cheese with layers of garlic and chives!

A traditional spicy Hungarian spread!

A ball of stretched cow's milk mozzarella filled with even more mozzarella and heavy cream!

Small format single cream brie!

Wrinkly-rinded cow's milk cheese with a cheesecake like texture!

Pepper-spiked cow's milk log with a dense crumbly paste!

Our classic Cream Cheese with lox mixed in!

Our classic Cream Cheese with garlic and herbs!

Our classic Cream Cheese with Pepper, Nueske's Bacon and Scallions!

French-inspired fresh goat cheese spread with shallots, chives, pepper and vinegar!

Fresh, hand-ladled goat cheese with an airy texture!

Soft-ripened goat cheese studded with green peppercorns! 8 ounce size

Fresh goat cheese made in the same style as our cream cheese!

Small round of goat cheese with a fluffy, white rind and big flavor!

Inspired by French Bûcheron, this classic goat cheese has a dense, lemony paste with a smooth cream line!

The perfect balance between creamy and crumbly, this feta has a salty kick with a tangy finish.

If you haven’t had Berbere spice before, think of an aromatic paprika and you’re on the right track. This Ethiopian blend combines three types of chile peppers with ginger, black and green cardamom, and more to create an altogether unique taste experience.

Smooth and fruity with a bit of funk, this washed-rind sheep milk cheese is inspired by the mountain cheeses of the Basque region of Spain. Pair with marcona almonds, marmalade or a farmhouse ale.

Classic copper vat made Emmentaler made in Wisconsin by Edelweiss Cheese!

One year aged Wisconsin made Gruyère style with a smooth, nutty finish!

Classic French alpine cheese selected from Marcel Petite's Fort St. Antonie aging cave and imported by Essex St. Cheese.

The most-awarded cheese in American history! Zingerman's selects its wheels to be aged with amazing complexity

A naturally-rinded raw milk blue from the Cellars at Jasper Hill. Try this if you love Stilton!

A cave-aged cheddar with a hint of blue!

American-style blue that's tangy, yet mellow. Perfect for cooking or serving on a cheeseboard

Cold-smoked over Oregon hazelnut shells gives this creamery blue notes of vanilla and candied bacon!

As fall comes to the Rogue Valley, cooler temperatures and wet weather bring renewed growth to the pastures. This is when our cow’s milk is at its best – and it’s only during these months that we make our limited edition, seasonal Rogue River Blue – a cheese named World Champion at the 2019/20 World Cheese Awards. After 9 to 11 months of careful tending in our aging caves, our team hand-wraps each wheel in organic, biodynamic Syrah grape leaves that have soaked in pear spirits. On the Autumnal Equinox each year, we celebrate the release of the year’s new Rogue River Blue Cheese.

Classic, sharp open-vat Wisconsin cheddar made by Hook's Cheese Company!

Extra sharp, crumbly open-vat Wisconsin Cheddar made by Widmer's Cheese Cellars!

Aged white cheddar with sweet notes and a sharp finish!

Wisconsin original used in Detroit-Style Pizza!

Classic Cabot cheddar batch selected by Zingermans!

A Monterey Jack cheese with green and red jalapeno peppers that has a mild smoky flavor, giving it a wonderfully added punch! Melts well and easy to use in many recipes.

Creamy Cheddar is carefully blended with Wholegrain Mustard Seed and Ale providing a wonderful bite without being overpowering. Red Dragon is a great addition to any cheese board and makes for a fantastic burger topping or grilled sandwich filling. A natural drink pairing would be a Brown Ale or a full-bodied wine such as Shiraz or Zinfandel.

Select vats of The Fawn are chosen for further aging to allow for the development of the intense, bold flavor characteristics of The Stag. It is rugged, driving strong toffee and butterscotch notes yet it possesses the sweet finish of The Fawn. As it ages, The Stag develops a hint of crystalline crunch to further enliven the taste buds with rich texture as well as flavor. The Stag, a true Wisconsin Original, is a traditional bandage-wrapped 22 lb. daisy wheel Cheddar. Chosen as one of the “101 Best Cheeses of the Year” by Culture Magazine.

The Rattlesnake is a true flavor experience — spicy, sweet, tropical, and HOT. We start with a smooth, creamy medium aged Cheddar and infuse it with premium gold tequila and Habanero peppers. The warmth and sweetness of the tequila open your palate to the smooth and creamy mellowness of a perfectly aged Cheddar. And just when you are wondering where the Habaneros are, the heat bursts forth for an unforgettable finish. Watch out — this cheese just might bite you back!

At two years old, its succulent, moist, nutty texture has a complex fruity, caramel sweetness that is very different to the dry and often bitter cracked cheeses matured by the large cooperatives.

This Wisconsin subtly sweet sheep's milk cheese is inspired by Italian Pecorino!

1605 Manchego is an 6 month aged, naturally rinded manchego!

Produced only in the fall, as the diet of our cows begins to change from summer pasture to the winter’s dry hay. This rich milk is perfect for a cheese like Rush Creek, so soft and decadent that it’s often referred to as savory custard. Each cheese is wrapped in spruce bark, which gives shape to the cheese and imparts a subtle woodsy flavor.

Selected by Betty Koster of L'Amuse, this 2-year aged cheese fills your mouth with intense butterscotch and caramel flavors!

Aged on pine wood and smoked over hickory, this gouda has a delicately smokey and slightly meaty flavor.

Sweet cream and toasted nuts; creamy and dense with a smooth finish; cotton candy notes and fudgy texture

Delectable! Our rich, creamy and nutty Beemster cheese speckled throughout with genuine truffles. No artificial flavors, aromas or perfumes.

Four year aged raw milk gouda with a spicy caramel finish!

These tart, mildly sweet pickles pair great with charcuterie and cheese!

These tart, mildly sweet pickles pair great with charcuterie and cheese!

Sweet and crunchy Cipolline onions roasted and marinated in balsamic vinegar!

A sweet, mildly spicy Juanita pepper from South Africa!

Large dark purple, Greek olive with a meaty texture

Made with Michgian-grown blueberries, blackberries and black raspberries exclusively for Zingerman's!

Red Raspberries are cooked down and studded with Montmorency Cherries by American Spoon exclusively for Zingerman's!

Thick and smooth with a bit of spice, this sweet spread is excellent on biscuits, toast, and cheese and crackers. Made with apples from Alber Orchard & Cider Mill in Manchester, MI.

Croatian spread made with figs from the Dalmatian Coast, perfect for any cheese!

Honey infused with chilies, amazing on pizza and cheese plates

Mostarda is an Italian condiment, hundreds of years old, that combines preserved fruit with the heat from mustard oil. It is traditionally served as an accompaniment for cheese, charcuterie and cured meats. Inspired by a 15th-century Italian recipe, our Pear Mostarda is both deeply rooted in tradition and thoroughly modern, fresh and bright. This preserve combines sweet pears and apples with bright fresh lemons and the heat of mustard oil to create a subtle and well-balanced whole. Our favorite pairings are big, bold blues, dense cave-aged cheddars, funky washed-rind cheeses, as well as a wide range of cured meats. It’s also a great addition to a grilled cheese or hearty sandwich.

Classic Spanish almond, salted then fried in olive or sunflower oil!

Classic Spanish almond, salted then fried in olive or sunflower oil!

Korean pepper flakes sourced from Spice Trekkers in Montreal give these roasted peanuts a mild kick!

Freshly-ground Zingerman's Pepper Blend sets these roasted peanuts apart!

Perfectly spiced uncured salami with organic chili pepper and paprika!

Spanish-style salami with both sweet and smoked paprika, garlic and oregano!

Pork and beef traditional German snack stick that is Applewood smoked!

All beef salami stick made in a evreyskaya style with garlic and black pepper

This spicy, spreadable salami originates from Calabria and is made of pork, peppers, and sea salt.

Word has it that the best sardines come from neighboring waters. From the Atlantic and Mediterranean, we get fresh sardines with a silver shine. Add quality olive oil to wine and dine! Olive oil has always been one of the desired partners in Portuguese cuisine, and only excellent ingredients can aspire to have memorable encounters with such a refined olive oil. This mouth-watering delicacy will make your taste buds tingle, accompanied by a glass of delicious Portuguese wine and friendly company at the table.

Silky, rich and sweet prosciutto made in Iowa from humanely raised family farms

Classic White cracker slow smoked over organic applewood! Perfect for any charcuterie board!

Whole wheat and buttery cracker that makes for the best accompaniment for any cheese plate!

The best in gluten-free cereals concentrated into this 100% made in France, deliciously light toast. Eaten plain or with a topping, it is a great snack for any time of the day.

This thick pizzeria-style sauce is made with just the right amount of herbs and spice and sure to become your favorite. Keto Friendly.Enough sauce for 2 large pizzas

A sweet-tart taste and lush creamy texture. By using the highest quality milk from Jersey cows, they have created a richer, creamier yogurt, without straining, adding thickeners or cream.

It’s all natural, gluten free with no preservatives. Plum tomatoes and heavy cream make this the most glorious vodka sauce in the ever lovin’ universe!

All Natural, No Preservatives, Gluten Free, Made Locally. One taste and you’ll be ordering it by the case next time!

Rustichella D’Abruzzo Bucatini pasta is a thick and cylindrical-shaped Italian pasta; a thick version of spaghetti with a continuous hole through the middle. Sauces and seasonings can flow inside the middle top of the pasta; enhancing flavor and aroma. Bucatini pasta is great with sauces, seasonings, and meats; tomato sauce, cream sauces, seafood.

Trofie derives from the Greek word for "nourishment," which is perfectly fitting, since a bowl of trofie col pesto is just about the most nourishing thing we can think of. When they're in season, add green beans cut to the same length as the pasta, plus small cubed potatoes. These small, tapered twists are also wonderful served cold or in soup.

This sweet, smoky chili paste from Italian company, Ittica Alimentare Salerno (IASA), is made from locally-grown hot peppers from Salerno. The round heat from this fiery, condiment fills the mouth lingering on the palate. Use to add a kick to dressings, marinades and pasta sauces.

Gold Medal winner for the unsalted version at the 2017 US Championship Cheese Contest. This multi-day process gives the butter a rich and unique flavor that can actually develop with some aging.

Creamy and decadent cheesecake gelato with a graham cracker crumble. Made with our own tangy Cream Cheese, and graham cracker pieces from Zingerman's Bakehouse!

The mix of chocolate and and hazelnut in the traditional Gianduja style

Zingerman's Coffee brings the big coffee flavor without the bitter aftertaste!

Our dark chocolate gelato uses the best cocoa we can source to create a deep chocolate flavor!

Silky pumpkin puree spiced with cinnamon, nutmeg & cloves with Burnt Sugar syrup!

Lemon curd gives this a velvety texture and lemony zing!

Sweet and tart lemon sorbet that makes for a perfect ending to any meal!

This gelato is a cornflake cereal milk base with a fresh blueberry drizzle. Tastes like the milk from your breakfast cereal!

Hand-made chocolate chips are folded into our rich cream gelato base with mint extract!

Send your tastebuds on a Michigan road trip with our Paw Paw gelato. We hand-fold the forgotten American tropical-flavored fruit into our delicious gelato cream base, creating a very rare treat.

Our Pistachio Gelato uses 100% Italian pistachio paste for a rich, nutty flavor!

Locally grown red raspberries are macerated and folded into this refreshing sorbet!

Salted dulce de leche folded in our vanilla gelato and Mindo chocolate chunks!

Loaded with juicy ripe strawberries!

A colorful blend of fruity, vibrant flavors. Our take on a Midwestern classic! 

Our classic with loads of whole vanilla bean!

A sweet, rich, perfectly spiced holiday treat that tastes just like the real thing!

Our milk chocolate gelato with peppermint oil and Zingerman's peppermint bark. It's like a cold cup of peppermint cocoa.

With a lightly filtered body and a sweet kiss of orange, it's more than a crush. It's your new main squeeze.

A well-rounded, Highly drinkable India Pale Ale. A bit of Caramel Malt barley provides the richness that mellows out the twang of the hops, including Cascade, Centennial, Chinook and a splash of honorary “C” hop, Simcoe. Best enjoyed from mustache.

Made from Muscat Ottonel grapes that make for a vibrant nose full of orange peel and grapefruit, followed by sweet melon and jasmine tea all wrapped up with a long, dry finish.

Bright citrus notes, peach and papaya with a smooth lingering finish. Gold Medal at 2017 Michigan Wine Competition.

Sweet white wine blended with raspberries, makes a great accompaniment to blue cheese!

Sweet Riesling showcases the best of Michigan grapes! Try with our Goat Brie!

Aged in oak casks for at least 3 years. Esteemed for its concentrated aroma and subtle flavor, it can be served as an apéritif or as an after dinner drink. Madeira, warm and luscious in both its dry and sweet variations, makes an excellent wine for winter and the holiday season. Clear dark reddish-copper in color, it breathes classic and very appealing Madeira scents of dried dates and figs and mixed nuts.

Tart and citrus aroma leads you into a smooth, buttery body!

Peach and citrus blossom with bright flavors of ripe lemon and peach!

Russel Bevan makes this classic example of power and finesse from an iconic Rutherford vineyard.

Old vine Zinfandel made from the Morisoli Vineyard

Sparkling rosé of Pinot noir, chardonnay and pinot gris with cranberry and strawberry notes

Dark fruit and a bit of spice set apart this Lodi full bodied cabernet sauvignon

Delicate citrus aromas merge with red grapefruit flavor!

Ripe plum and blackberry with soft tannins make this a very food friendly malbec

From a dry farmed vineyard in the Maule Valley of Chile. It's an explosion of fruit juice, flowers and herbs.

Organic farmhouse cider made the old fashioned way for 150 years, perfect for cheddar!

This is a classic combination - apples and cinnamon. The apples are harvested from two farms on the Old Mission Peninsula and allowed to age off the tree for 4-8 weeks prior to pressing. This allows the starch in the fruit to convert into sugar making the apple sweeter and softer. The juice is fermented in stainless steel for 6 weeks. It is then removed from the yeast before all of the sugar has been consumed, leaving a balanced, natural sweetness. Whole cinnamon sticks are then added and steeped in the cider for 4-6 weeks.