Located in the vibrant college town of Ann Arbor, Michigan, Zingerman's Creamery is part of the famed Zingerman's collection of businesses. The original business, Zingerman's Delicatessen, founded in March of 1982 by Paul Saginaw and Ari Weinzweig, still resides in an historic building near the Ann Arbor Farmers' Market, and over the years has gained a national reputation for its great food and great business model.
Despite pressure to expand via franchise, Zingerman's has resisted opening up more branches. Instead they have chosen to create other stand-alone food production enterprises, in the process creating Zingerman's Creamery.
Zingerman's Creamery is headed by John Loomis, and the cheeses John makes are either from cow's or goat's milk, sourced from local dairies. The range largely consists of mold ripened and fresh cheeses, each with their own variation.
Inspired by the French Bucheron, Lincoln Log is a mold ripened cheese that is aged for approximately two weeks.
The interior paste of the cheese is pure white, as is the rind that surrounds it. The texture is dense, smooth and rich. Flavors are clean and milky with undertones of mushrooms and citrus.