Zingerman’s American Cheese Club
This monthly club celebrates some of our favorite cheesemakers. Some are new. Some of them have been around for a long time. And while their cheeses may not be traditional in the European sense of having been made the same way for over a century, they’re all made by hand, using traditional methods, often with milk from the herd they milk themselves, something fewer and fewer Europeans makers can claim.
New! Each shipment contains two cheeses totaling over one pound, profiles of the Makers and serving tips.
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