A Wisconsin winter favorite! Read the rest of this entry »
It was a wet, cold and early Thursday morning. Seven Sendik’s Cheesemongers – along with John Wollner (our brave leader) and Peter from the Wisconsin Milk Marketing Board (our safe driver for the day) – piled into the van and headed to Kiel Wisconsin, the home of Henning’s Cheese Factory, Museum and Store. This is a place rich in history, pride and family tradition. Read the rest of this entry »
I hope you got to your favorite Sendik’s for the One Day Meat Sale. It was another fun day here in Germantown. I love the energy of these events! I think everyone in the county was here at one time or another. Not only was the meat popular that day, but so was good Wisconsin Cheese. I put together my version of Beef Burgundy in the old Nesco and treated our guests with this classic delight. Read the rest of this entry »
I’m a morning person. This is how it goes… get up, feet on floor, find glasses…. stagger to the coffee pot (which my husband obediently makes every morning). Pour my coffee, plop down at the table and star into space. After about 3 cups of high-test, my brain starts to work and I begin to think of the day ahead. Read the rest of this entry »
Nothing says Wisconsin better than Cheese Curds. Now that the State Fair is in full swing, it’s time to throw all caution to the wind and indulge in everything imaginable fried on a stick. I love eating those deep fried curds. Hot, greasy, cheesy balls, however, don’t like me, and I end up regretting eating them along with everything else that I insist on eating there. Read the rest of this entry »
I just love our Sendik’s customers. They are such a source of inspiration for demo’s and recipes. Crisse Merkel of Germantown passed along these recipes. I’ve made all three and they are great! Perfect for summer grilling and entertaining. Thanks Crisse! Read the rest of this entry »
One of the reasons why I love my job is the customers that I get to talk to. We share ideas, stories and often recipes. One of the customers that I have gotten to know loves to cook and often chooses Double Gloucester or Huntsman.
Last month he asked for several different cheeses in small quantities. We got to talking and I learned that he was going to make some Mac and Cheese. He told me that he got the recipe for the Food Network, it had been the winner of a cook-off. The recipe is called Delilah’s 7 Cheese Mac and Cheese, courtesy of Delilah Winder. Read the rest of this entry »
- Mild cheddar is aged over 30 days – Medium cheddar is aged over 90 days - Sharp cheddar is aged over 1 year
- Cooking, baking, and heating flavored cheddar cheese enhance flavors.
- Cheddar is a firmer cheese which gains flavor by aging. It is best when aged over 3 months.
- Mold may develop on the surface of cheese– cut mold away 1/4 to 1/2 inch of the cheese on all sides containing mold.
- The best cheese flavor is when cheese is at room temperature, remove from refrigerator 1-2 hours before serving.
Your local Sendiks Food Market offers many choices when it comes to cheese curds. Among those many cheese makers is the Malcore Cheese curds both fresh and refrigerated. So what is the difference? Here in our Germantown Sendiks we receive Malcore’s fresh curds on Tuesday, Friday and Saturdays. Often when the delivery truck arrives they are even still warm…..delivered directly from the cheese factory. Read the rest of this entry »
If you have visited the Germantown Sendik’s Cheese Department lately, you may have noticed some pictures posted of a cheese maker pulling a long ribbon of cheese. That cheese maker is Cesar, owner and creator of “Cesar Cheese”. Cesar produces a quality hand made string cheese that is absolutely wonderful! Before I start gushing about how wonderful his cheese is, I’m going to tell you the rest of the story… Read the rest of this entry »
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