Best Michiganian Pasteurized Milk Cheese Types
Pinconning is a traditional semi-hard American Colby-style cheese. It's named after Pinconning, Michigan, where it was first created by Dan Horn in 1915. The cheese is aged up to 120 months, giving Pinconning a special savory flavor. It's made from cow's milk and it's available in mild, medium mild, medium sharp, sharp, extra sharp, and super sharp (more than 7 years!) varieties.
The texture changes with aging, but it's usually creamy, rich, and open. It's recommended to use it in dishes such as mac & cheese and soufflés.
Bridgewater is an American cheese hailing from Ann Arbor, Michigan, where it's produced by Zingerman's Creamery. The cheese is made from pasteurized cow's milk and peppercorns. It's aged from 2 to 10 weeks in cellars. Underneath its bloomy rind, the texture is soft, buttery, and creamy.
The aromas are spicy and mushroomy, while the flavors are spicy, citrusy, and mushroomy, with a peppery finish. It's recommended to serve it with blueberry jam and crackers or use it in various sauces. Pair it with a glass of hard cider.
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
Sharon Hollow Garlic and Chive is an American cheese hailing from Ann Arbor, Michigan, where it's produced by Zingerman's Creamery. This rindless cheese is made from pasteurized cow's milk that's flavored with garlic and chives. The texture is flaky, the aromas garlicky and fresh, while the flavors are milky and garlicky.
It's recommended to use the cheese in omelets and scrambled eggs or melt it over baked potatoes. Alternatively, top the cheese with honey and toasted nuts, then serve it for breakfast.
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.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.