Stichelton is one of very few unpasteurized English blue cheeses. Joe Schneider makes it using organic, unpasteurized cow’s milk from Collingthwaite Farm on the Welbeck Estate.
Delicious camembert made in Hampshire — you bet. Two hard-working women — Charlotte Spruce and Stacey Hedges — in collaboration with host of helpers began working on the recipe at Neal’s Yard Dairy around the turn of the century. Tunworth is now made with single-herd Holstein milk that meets the standards needed to make this glorious cheese.
Isle of Mull Cheddar
From Somerset to Tobermory, the Reade family settled on the Isle of Mull in the late seventies. Island living in Western Scotland is blustery, and at times unruly. Cheese making in these conditions has challenges abound. The family’s farmstead raw cow’s milk cheddar is produced from a mixed herd that is fed a primary diet of spent grain and hay from the local whiskey distillery. This along with the cow’s lack of grass in their diets lends us a cheese that is pale in color and wild, fruity and floral in character.
Macroom’s Irish Oatmeal
The Walton family has been milling oats in Ireland since the 1700s, and they still use old stone wheels, which leave the oats better tasting than steel-cut. The result is a coarse meal that has its natural oils still intact (making the meal darker than other oatmeal). Facts aside, the most important thing is the way it tastes, which is darn, darn good.
Jolly Posh White and Black Pudding
The perfect addition to a proper British breakfast. Choose either the white or black pudding, slice into medallions and fry them up crisp. Made using an authentic recipe by Nick Spencer, who has been transplanted for love from his motherland, Britain. Luckily for us he also brought along his love for these tasty products with him.
Zingerman’s Peranzana Olive Oil
The Colonna family can trace their roots back to ancient Roman times, though they’ve only been a part of ours since the late 1980s. This is very special oil, bottled just for us by Marina Colonna. Made from Peranzana olives, an unusual varietal, the oil is bright, green and grassy with a peppery finish. Its aroma will remind you of wet earth after the first spring rain.
Thursday Cottage Marmalades
For the past fifty years Thursday Cottage has been making tasty marmalades and preserves and nothing has changed. All the jam and marmalade today is still being made in England and is still being tasted and policed over by the original “Jam” lady, Pam Corbin. Join us in celebrating 50 years by getting a bottle for yourself, and sitting down with some warm toast and enjoying what they have been doing for the past half century.
Casados Olive Oil
Working with master olive oil blender Elvio Olave, we got a little creative and came away with this unlikely marriage of flavors from opposite ends of the spectrum. Only a small amount of this organic oil was produced and we bought all of it. Grab yours while you can. This year’s harvest is buttery with touches of fruit and a slight red pepper finish.
The Bianco family makes these brisk and complex vinegars using old-fashioned oak casks and their own grapes. Most of the grapes are destined for their best wines, but a few are set aside for the vinegar. Piedmont is world famous for its Moscato, and this vinegar is full of the same complex flavors with a sour punch in the end. The Dolcetto isn’t as famous but should be: ruby red in color & a little more mellow than the white.
La Gondola has been producing some of the best Portuguese tinned fish for almost 75 years. This month, we’re putting everything they have to offer on sale. Take home some of their sardinillas or mackerel for a classic Portuguese treat. Feeling a bit more adventurous? Try a tin of sticklebacks or sardine roe! Any and all of them can be a great addition to your next culinary journey.
Sardinillas In Olive Oil- $5.25 (reg. $8.00)
Mackerel In Olive Oil – $5.25 (reg. $8.00)
Stickleback In Escabeche – $5.25 (reg. $8.00)
Sardine Roe In Olive Oil – $19.80 (reg. $30.00)
Olive of the Month:
These Spanish caperberries are great enjoyed antipasto (I’d recommend an aged hard cheese, like Piave, and some thinly sliced soppressata) or to use in your favorite recipes.
Zingerman’s Creamery Cheese of the Month:
Great Lakes Cheshire
Made at Zingerman’s Creamery with raw cow’s milk, this is our first-ever hard cheese! The Great Lakes Cheshire is a very old recipe that John learned from a Welsh cheese-maker 25 years ago. It is a quick-ripening variant that is perfect for the extremely rich milk we get from a small mixed-herd of cows. The cheese sports a natural rind that envelops a supple, slightly crumbly paste with a full and accessible flavor.
The Cheshire is a versatile table cheese, which feels perfectly at home as the center of a cheese plate. However, our favorite way to eat it is to take a hunk of it, a few pickles (any kind), a nice thick slice of crusty farm bread, some sliced tomatoes and onions and tomatoes, and then wash it down with a nice frosty Kölsch.
$24.99/ea (reg. price $29.99/ea)
Zingerman’s Bakehouse Bread of the Month:
Imagine sitting around a French farmhouse table waiting for dinner to be served–this would be the bread they’d bring out. A foot and a half across the top of its crisscrossed dome, looking a bit like a rough cut diamond, it has thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. The 3 pound loaves are our favorite–cut in quarters and freeze what you don’t need right away–though to tell you the truth, some have been known to eat half a loaf in an afternoon. Baked to a nice dark crust, this is Frank’s favorite loaf. Amy loves the Farm Baguettes for appetizers.
New Bread: Craquelin
The national bread of Belgium. A beautiful golden pan loaf of buttery brioche bread rolled up with fresh orange zest and sugar cubes soaked in Grand Marnier®. A thick slice lightly toasted with a cup of tea would be a pure delight any time of day. A Zingerman’s exclusive. Available Wednesday and Sundays only.
Irish Brown Soda Bread 3/1-3/17
Potato Dill Bread 2/28-3/1
Olive Oil Cake 3/7-3/8
Green Olive Paesano 3/14-3/15
Loomis Bread 3/21-3/22
Chernushka Rye 3/28-3/29
Zingerman’s Coffee Co Roaster’s Pick:
Zambia Kaleya Valley
From Terranova Estate, where coffee has been growing since 1984, an ideal location due to the cool altitude and geography. The last year this coffee will be available to us, so stock up now.
Cupping Characteristics: A super rich and earthy body. Flavors of ripe bosc pear with a pleasant dry finish of walnut
Brewing Highlights: particularly well suited to brewing in a press-pot.
Zingerman’s Next Door, Drink of the Month:
This drink is so good, we don’t even mind having the song stuck in our heads all month! Zingerman’s mocha steamed with a little Irish Cream syrup and topped with whipped cream or a marshmallow.
Short $4.00 / Tall $4.75
Zingerman’s Bakehouse Cake of the Month:
Boston Cream Pie
In spite of its name, Boston Cream pie is in fact a cake and happens to be the official dessert of Massachusetts. It was created in the 1800′s at the Parker House hotel in Boston, also famous for their Parker House rolls. Our Boston Cream pie is two layers of moist vanilla chiffon cake, filled with fresh vanilla bean pastry cream, covered in thin layer of vanilla butter cream and rich dark chocolate ganache. Take one bite and you’ll know why it has a whole state so devoted to it.
St. Paddy’s Day Monday, March 17th
Corned Beef and Cabbage Plate
Happy St. Patrick’s Day!
The savory darling of the Delicatessen takes the spotlight today! A heaping portion of hand-sliced corned beef accentuated by cabbage and carrots that were cooked in the same pot. Traditional Irish soda bread, with its flavorful tang, complemented by a pad of soft & salty butter, and a portion of hot (like, HOT hot) mustard rounds out this warm, nostalgic feast.$14.99. Available 11-7
Anniversary Sale (begins Feb. 15th through March 31st)
Detroit Street Brick: $25/lb, reg. price $26/lb
Montgomery’s English Farmhouse Cheddar: $25/lb, reg. price $36/lb