Learn More About Our Food
Excerpt from Ari’s Top 5 enews Celebrating two decades since the return of handmade cream cheese As part of the two-day ZingTrain Managing Ourselves seminar, we do a 45-minute session of comparative tasting. A Zingerman’s product and then a “comparable” commercial one, side by side. The idea is to help enhance mindfulness and awareness of […]
Prosciutto di Parma is probably one of THE most famous foods on a very long list of famously flavorful Italian ingredients. But ironically, as wonderful as it is, very few folks outside its home region will have ever tasted it at its full flavored and exceptionally fantastic best.
Rush Creek Reserve is a soft cheese crafted in the style of a Swiss Vacherin Mont D’Or by Andy Hatch, maker of the award-winning Pleasant Ridge Reserve.
Our Favorite Producers
Prosciutto di Parma can only be produced from Italian-born and bred pigs raised according to the highest standards, on which they are monitored, inspected and traced. The dry, aromatic breezes from the Apennine Mountains impart a delicate, sweet flavor into the ham that keeps you wanting more. Hand selected for the Deli, our Prosciutto di Parma is aged a bit extra than the standard and we carry various ages to appeal to all palates. Ask for a taste, and take home an ounce or two.
Hailing from Iowa, Herb & Kathy Eckhouse’s pork house produces the most amazing cured meats with exceptional quality & flavor. See what all the fuss is about –ask for a taste!
We make mozzarella from cow’s milk curd from BelGioioso every morning. Fresh, milky, sublime! Try it on the #55 and their punchy provolone, aged a minimum of 60 days, on the #26.
From a Single-Estate in Greece, these hand-picked organic olives are plump, sweetly briny and buttery. We also sell pitted Kalamata olives by the pound.
Made only when the cows are grazing in the lush open pastures of Ireland—you really CAN taste the difference in its big creamy flavor and softer texture.