Manchester Cheese
- Producer
- Zingerman's Creamery
- Country
- United States
- Region
- Michigan
- Size
- 2 ins diameter x 1 in height
- Weight
- 4 oz
- Website
- www.zingermanscreamery.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Soft
- Rennet
- Animal
- Rind
- Mold Ripened
Geotricum - Style
- Soft-Ripened (Brie-like)
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 Manchester is a very smooth, rich cow's milk cheese made with whole milk to which cream has been added. The rind grows a delicate layer of Geotrichum mold that is pale yellow in color. The interior of the cheese is moist and soft, becoming runny and unctuous with age.
Tasting Notes
The rind yields fragile, aromatic and slightly yeasty notes, while the paste has flavors of citrus and lemon, rounded out with a rich, buttery finish.
Pairings
Zingerman's recommends slathering The Manchester atop a baguette along with chutney and tomato. If you've got a sweet tooth, try sprinkling the top of the disk with sugar, and brûlée it.
