This Week at Zingerman’s 3/24/15


Spring sale at Zingerman’s mail Order through 3/31/15

Our annual Spring Sale continues until the end of the month, and it just got even bigger! Why? Because we’ve kicked off our Spring Oil Change to make room for the new harvest oils arriving in May! Now in addition to meats, cheeses, and sweets we have a bunch of olive oils on sale as well. Don’t miss the chance to save big on all the staples (and treats!) you can’t do without!

Missing family and friends during the upcoming holidays? Send them some love with our terrific Easter and Passover foods. We have a handful of once-a-year foods for each, such as an Italian colomba Easter cake and the Bakehouse’s Chocolate Orange Passover Torte

Cheese Mastery Class #6 – Pressed Curd Cheeses

Creamery managing partner Aubrey Thomason takes you on a tour of one of the largest categories of cheeses: Pressed Curd Cheese. The name of the style refers to the process in which curds are pressed into molds in order to remove most of the liquid (whey). In chemistry terms, pressed curd cheese lies somewhere between semi-lactic and hard cheese. The flavor of these cheese comes from the aging process, which generally takes between 3 months to 5 year or more. It’s this aging process that determines the flavor differences of these cheese; the younger the cheese, the milder the flavor. We will focus on smaller format younger pressed curd cheeses both American and European like Taleggio, Queso de Mano, Appalachian, and Dry Jack. Join us on Friday, March 27, 6pm, and try our samples of pressed curd cheese, and learn the details of how the process contributes to their final flavors and textures.

Reserve your seat here

Mastering Mozzarella at Zingerman’s Creamery

Come and learn the secret to making terrific fresh mozzarella from the experts! Stop by the Creamery on Saturday, March 28, at 2pm, and we’ll show you the ins and outs of making this simple, yet delicious cheese. You’ll learn how to pull balls of fresh mozzarella from curd, stretch string cheese, and create rich, creamy burrata. Perfect on pizza, super on a salad, or amazing on its own, this versatile cheese is as much to make as it is to eat. Adults and children over 12 are welcome. Don’t miss it!

Reserve your seat here

Bonus March Sunday Tour at Zingerman’s Creamery

**On Sunday (April 5th), we’ll be hanging out with the Easter Bunny, so we’ve moved our monthly Creamery tour ahead one week!**
Join our cheese and gelato makers on Sunday, March 29, 2pm, for an hour-long adventure as we transform local milk into delicious cheese and gelato. You’ll watch our fresh mozzarella stretched into shape, taste our cow’s and goat’s milk cheeses while our staff explain the cheesemaking process, and sample our delicious fresh gelato. After the tour, make time for tasting our selection of American cheeses and provisions, as well as house made gelatos and sorbets in our cheese shop.

Reserve your seat here

Erev Passover is Friday, April 3rd!

We’re cooking up all the traditional foods for your Seder! These special Jewish foods will only be available for a short time so don’t miss out on the chance to try something new. The Yemenite Charoset, made with ginger, almonds, apples, dates, raisins, and sweet kosher wine, is Ari’s favorite and really popular around the Deli.
Check out the Passover menu here.
To ensure availability, please call in advance.
Passover foods will be available Friday April 3rd beginning at 11am.
(None of our prepared Passover foods are kosher.)

See you soon!