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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.

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