Quality craftsmanship is easy to spot, and this is especially true of Zingerman’s Creamery. The Ann-Arbor based cheesemaker was recently recognized by the American Cheese Society (ACS) for its Cervelle de Canut, which was awarded second place in the International-Style with Flavor Added Cheese category.
"The Cervelle de Canut is one of the creamery's most successful accidents! Looking for a way to jazz up an unplanned batch of Goat Cream Cheese, Jules Mons, a French cheesemaker working with the Creamery, had the idea to recreate a popular cheese spread from his hometown region in France,” remarked Sam Smith, Cheesemaker and Quality Manager. “The savory silkiness from the oil and vinegar and the fresh punch of flavor from the chives and shallots make this flavored variety of our Goat Cream Cheese a crowd favorite! The recognition of Cervelle de Canut as an award-winning cheese by the American Cheese Society is encouragement for the creamery to never cease with its product development and continuous improvement."
As Smith noted, the Cervelle de Canut is Zingerman’s take on the traditional cheese spread from Lyon, France. According to a press release, Zingerman’s takes fresh goat cheese spread and weaves in shallots, chives, pepper, and vinegar for a savory, tangy, and herby cheese that makes for a delicious spread on anything from morning toast to a creamy addition in tomato sauce.
Every year, the ACS Judging and Competition Committee curates a committee of food professionals to blind taste and evaluate products for their achievements in flavor, aroma, texture, and appearance. Awards are given to cheeses and cultured dairy products which have achieved technical excellence and exhibit the highest aesthetic qualities.
Congratulations to Zingerman’s on this achievement!