At the Deli, I love proudly pointing to the entire row of cheese that’s made by Zingerman’s Creamery, in Ann Arbor, from Michigan milk. Lately, the Manchester has been my favorite. It’s a mold ripened cows‚ milk double cream cheese, so it’s really rich and it has a perfect tang to complement the creaminess. It comes in an adorable round and is pretty firm textured, so in the summer I can slice it into little pie pieces and drizzle it with honey for a lazy afternoon snack. Now that it’s getting colder, I like to bake it in the oven at 350, for about 20 minutes. It maintains it’s shape, but gets just oozy goozy (yes, a technical term) enough to spread on toasted slices of baguette. The crunch of baguette and the smoothness of the cheese is a great texture combination. It can be the perfect appetizer for a dinner party or the perfect late night snack for sitting in front of the TV.