TABLE OF CONTENTS
Best Ann Arbor Goat Cheese Types
Little Napoleon is an American cheese hailing from Ann Arbor, Michigan, where it's produced by Zingerman's Creamery. The cheese is made from pasteurized goat's milk and it's left to age for a month before consumption. Underneath its natural rind, the texture is semi-hard and firm.
The aroma is pungent and goaty, while the flavors are savory and slightly acidic. When fully mature, the texture becomes hard. It's recommended to serve Little Napoleon with crackers, fig jam, and rustic bread.
Little Ypsi is an American cheese hailing from Ann Arbor, Michigan, where it's produced by Zingerman's Creamery. The cheese is made from pasteurized goat's milk and it's aged shortly. Underneath its natural rind, the texture is soft and dense when young, becoming firm and buttery as it ages.
The aromas and flavors are buttery, as is the color of its rind. It's recommended to pair Little Ypsi with a glass of beer on the side.
The City Goat is an American cheese originating from Ann Arbor, Michigan, where it's produced by Zingerman's Creamery. The cheese is made from pasteurized goat's milk and it's rindless. The texture is light and airy when fresh, and crumbly when aged.
The aromas are fresh, while the flavors are bright, clean, mild, sweet, and slightly citrusy. It's recommended to serve the cheese as an appetizer or pair it with honey, toasted almonds, pesto, or roasted red peppers.
Detroit Street Brick is an American cheese hailing from Ann Arbor, Michigan, where it's produced by Zingerman's Creamery. The cheese is made from pasteurized goat's milk and cracked green peppercorns. It's typically left to age from 2 to 5 weeks.
Underneath its bloomy rind, the texture is soft, dense, and crumbly. The aromas are spicy and earthy, while the flavors are savory, bright, spicy, tangy, and lemony. It's recommended to pair Detroit Street Brick with a glass of Sancerre and serve it sliced or melt it over burgers.
Pair with
Lincoln Log is an American mold-ripened cheese produced in Ann Arbor, Michigan by Zingerman's Creamery. Inspired by the French Bucheron, the cheese is made from pasteurized goat's milk and it's aged for about 2 weeks after being shaped into a log, hence the name.
Underneath the white rind, the paste is pure white and the texture is smooth, rich, and dense. The aromas are milky and goaty, while the flavors are mild, citrusy, and tangy, with hints of mushrooms at the finish. As it ages, the paste becomes firmer and fudge-like.
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