Hail to the King of Cheese! This humble pillar of traditionally made cheeses is almost too good to be true. It is made at a dairy 2000 feet up in the hills outside Modena, Italy. The high altitude makes for plenty of diversity in the grasses, herbs and flowers growing in the cows' pastures. Therefore the cheese is full of the pastures' complex flavors.

mailorder-able!

This Piedmontese soft cheese is a thing of beauty. And John Keats said "A thing of beauty is a joy forever." Rich, velvety and creamy with a lingering finish. It is no wonder that the milk of the cow, sheep, and goat was needed to produce this masterpiece.

Luscious & piquant, from Lombardy, Italy; we love this famous Italian blue cheese. We carry 'The Naturale'; it's extra aged, giving it a brilliant bite. The milk used to make this cheese comes from cows grazing on the sundry vegetation of the Italian Alps. The finished cheese is a reflection of the diverse vegetation and skillful maturing.

INTRODUCING CREMINELLI SALAMI!

We're delighted to add these high quality, hand-crafted salumi to our selection. Made by Cristiano Creminelli from all-natural locally sourced Duroc pork. Choose from three varieties!

Casalingo — the Creminelli specialty, seasoned simply with just enough salt, pepper and a touch of nutmeg to enhance the remarkable flavor of the duroc pork.

Tartufo — the already fabulous duroc pork enhanced with the intoxicating aroma of black summer piedmontese truffles, decadent!

Wild Boar Salami — a mixture of field harvested texas wild boar and all natural duroc pork, seasoned with just enough wine-soaked clove and juniper berries to bring out the stronger, more distinctive wild boar flavor.

Aged by Herb Eckhouse of La Quercia (Iowa), they arrive from Italy about a year old then Herb masterfully ages them in a temperature and humidity controlled environment for an additional year. We serve this prosciutto in the Italian tradition, hand-sliced off the bone in thin delectable slices.

In Basilicata, located at the arch of the boot of southern Italy, Sylvia Cavalli manages a sustainable olive orchard run entirely on solar power. The resulting oil, unfiltered, pure and fruity, is a blend of Frantoio, Coratina, and Leccino olives. Soft with a bit of earthy grass and the liveliness of green tomatoes- fantastic on pasta or drizzled over grilled vegetables.

Not only is the amphora bottle beautiful to look at, but its contents are a thing of beauty unto themselves. 100% organic frantoio olives are 'de-stoned' (pits removed) before pressing to ensure the purest expression of the fruit. Thick and supple, with vegetal aromas and a delicately nuanced flavor. As elegant as it looks.

From Piedmont, world famous for Moscato and Dolcetto wines, comes these brisk and complex vinegars. The Bianco family ages them in old fashioned oak casks, resulting in impressively strong flavors. The White Moscato has all the great flavors as the wine with a savory, sour kick. Red Dolcetto is a little gentler with a fruity note. Both are fantastic for cooking with and dressing salads.

In the heart of the Sicilian countryside, Villa Reale uses the best fresh basil, minced with tomatoes and almonds and mixed with extra virgin olive oil. Goes exceptional well for tasty bruschetta and equally delicious over spaghetti with a drizzle of extra virgin olive oil.

Bread of the Month!
Sicilian Sesame Semolina Bread

The bread to seize the imagination of sesame seed lovers everywhere — the entire loaf is rolled in unhulled sesame seeds. Golden color, great taste. Made with semolina and durum flour. We've found it's best when toasted, grilled, or heated in the oven.
$4.50/ea (regular $6.25/ea)

Special Bakes!
Green Olive Paesano bread for 8/8 & 8/9
A chewy loaf of cornmeal crusted Paesano bread with savory green olives. Late afternoon bake.

Traditional Ciabatta bread for 8/15 & 8/16
This is the real thing, not a fast food fad. This is a true loaf of traditional Italian Ciabatta, with chewy open crumb and a thin, crisp, floured crust. Ciabatta means slipper in Italian, so the name refers to its long oval shape. Late afternoon bake.

Focaccia bread with local toppings for 8/22 & 8/23
Our garlic and olive oil focaccia bread topped with fresh local tomatoes from Cornman Farms in Dexter, Fresh Mozzarella from Zingerman's Creamery and our own fresh basil pesto. Very early morning bake.

NEW Loomis bread for 8/29 & 8/30
Tangy farm bread with chunks of Zingerman's Creamery Cheshire cheese (created by Creamery partner John Loomis) and roasted red peppers from Cornman Farms in Dexter, MI. 1.25 Lb. loaf. Late afternoon bake.

This Vege-sensual delight brings together a supergroup of condiments (Olive Oil and Vinegar and Tapenade (alright not really a condiment... ) atop Zingerman's fresh Mozzarella... gives it a mop-top of roasted onions, roasted red reppers and fresh watercress and then gives it all a home within two slices of crispy-grilled Farm bread. Last year's Raucous Caucus benefiting Peace Neighborhood Center auction — give it up for this sterling, citizen creation.
$13.99/ea

When Zingerman's Roadhouse opened in 2003 we were inspired to introduce many old time American favorites. Hummingbird cake is one of them. A traditional southern cake of coconut, fresh bananas, and pineapple covered in cream cheese frosting.
20% off!

This coffee is the result of an incredible project to support indigenous Mayan communities in Guatemala. Our friends Al Liu and Craig Holt in Seattle have been working directly for 6 years in a relationship where the farmers set the price for their coffee. We're thrilled to be able to offer this meticulously complex coffee.
$16.99/pound