Detroit Street Brick
Named for the famed historic brick street in front of Zingerman’s Delicatessen in downtown Ann Arbor, this luscious goat cheese is encased in a soft, velvet coating of penicillium mold and aged for two to five weeks. The Detroit Street Brick begins as an extraordinarily dense cheese with a bright, lemony tang, developing a savory and spicy quality over time. Studded with fresh-cracked green peppercorns and flecks of pepper, this earthy cheese is Zingerman’s most popular offering for their restaurant and catering clients. The Detroit Street Brick is a 2006, 2007, and 2012 American Cheese Society Winner.
Zingerman’s Creamery began making cheese and gelato back in 2002. Located in the vibrant college town of Ann Arbor, Michigan, Zingerman's Creamery is part of the famed Zingerman's Community of Businesses. The Creamery uses Michigan cow’s and goat’s milk to produce an array of fresh and aged mold-ripened cheeses, many of them multiple award-winners. Their talented team of cheese makers and cheesemongers is headed up by Managing Partner Aubrey Thomason.
The texture of Detroit Street Brick is a dense, slightly crumbly and liberally studded with freshly cracked green peppercorns. The color of the interior paste is a dark ivory color, while the rind consists of a pure white, bloomy mold with faint patches of tan.
Lemony flavor is balanced with the spiciness of the peppercorns. As the cheese ages, the pepper becomes more assertive and the cheese develops a more pronounced goat flavor.
Detroit Street Brick's lemony tang pairs well with white wines, particularly Sancerre. While it's great on a cheese board, it also melts into an exciting topping for burgers.