TYPE OF MILK: Cow
REGION OF ORIGIN: Holland
NOTES: Semi-hard, nutty, sweet, salty, caramel flavor.
Landana® 1000 Days Aged Gouda cheese is a truly unique specialty cheese that is unmatched in taste and consistency. During its 1000 days of ripening, the cheese loses 25% of its original weight and becomes remarkably crumbly with a full, strong flavor. 1000 Days Aged Gouda adds distinctive flavor to salads or makes a perfect snack when cubed with apples and grapes.
Locally owned grocer expands Northshore presence with Bayside store
Milwaukee, Wis. – Expanding their service in the Northshore community, Balistreri owned and operated Sendik’s Food Markets today announced it will open a store in Bayside this spring. The Bayside store will be located at 340 W Brown Deer Road, on the northeast corner of W. Brown Deer and N. Port Washington roads. It will be the eleventh location for the family-owned grocer based in Whitefish Bay and recognized by its famous “Red Bag.” Read the rest of this entry »
Concordia University Wisconsin Teams Up with Sendik’s Food Markets to Offer Grocery Retail Management Program
Mequon, Wis. – Reinforcing its commitment to community service, Sendik’s Food Markets today announced a new scholars program in partnership with Concordia University Wisconsin‘s School of Business Administration. The unique, rigorous four-year undergraduate program – titled the Sendik’s Food Markets Scholars Retail Management Program – will prepare students both academically and tactically for a successful executive career within the grocery retail industry.
This is Garcia Baquero’s flagship cheese. Using century-old artisan traditions, Cinco Lanzas is made using a secret recipe from Garcia Baquero’s Master Cheesemakers. The cheese is aged more than 16 months, and the delicate coupage — or blend — of sheep, goat and cow’s milk create this one-of-a-kind, complex cheese.
At first taste, you will reward your palate with a multitude of flavors. Aromas of roasted nuts, caramel sweetness, nuances of thyme and rosemary, and a surprise finish of toasted cinnamon bring this firm and compact textured cheese to life. The aromas blend with buttery flavors and the cheese finishes on the palate with an explosion of flavors characteristic of very aged, cellar-ripened cheese.
New to the United States in 2012, this cheese will only be available at selected times in the future. So we are excited to be able to offer it now as our December Cheese of the Month.
Just in time for the Thanksgiving holiday, Sendik’s customers delivered the gift of food to help feed Milwaukee’s hungry. More than 51,000 pounds of food — nearly two semi trucks worth — was delivered to Feeding America Eastern Wisconsin on Monday morning. Funds to purchase the non-perishable products were raised during the months of August, September and October, thanks to amazing support from Sendik’s customers.
Milwaukee, Wis. – Maintaining what has become a fall tradition at Sendik’s Food Markets, the local grocer will deliver a donation to Feeding America Eastern Wisconsin of 51,000 pounds of food and more than $44,000 next week. The two delivery trucks are scheduled to arrive at Feeding America’s local warehouse, 1700 W. Fond du Lac Avenue, on Monday, November 19th 10:30 a.m. Media members are invited to attend and may use the 16th Street entrance.
Castello is best known for their No. 1 imported blue cheese. Now they’re expanding on more than 150 years of cheese making experience with their Alps Selections. What sets these types of cheese apart is their origin, made from the milk of cows in an environmentally regulated area of the Alps. The milk for this series of cheese is from tiny, picturesque mountain farms with less than 20 cows, elevated at least 2,626 feet above sea level, giving each cheese a unique aging process. Read the rest of this entry »
Though the Brewers fell a few wins shy of making the postseason, they proved to have a mighty offense, leading the National League in both home runs (202) and stolen bases (158). Those league-leading 158 stolen bases helped raise $15,800 for the MACC Fund, courtesy of Sendik’s Food Markets. The local grocer – home of the signature “Red Bag” – donated $100 to the charity for each stolen bag by the Brewers in 2012.
The MACC Fund provides critical funding to help cure childhood cancer and related blood disorders, and Sendik’s has supported the organization for many years. In addition to this season-long promotion, the MACC Fund will again be the feature of Sendik’s charitable efforts during the upcoming holiday season. The 25th Anniversary Today’s TMJ4 MACC*Star will be on sale at all ten Balistreri owned and operated Sendik’s Food Markets in mid-November, and other in-store events throughout November, December and January will benefit the charity.
“We enjoyed watching the donation total grow throughout the season as we cheered on the Brewers,” said Nick Balistreri, who owns Sendik’s, along with brothers Ted and Patrick, and sister, Margaret Harris. “It’s an honor for us to lend support to the MACC Fund. Their support of childhood cancer and blood disorder research is saving lives and giving families hope.”
Coupled with the $107,300 from last year’s holiday partnership, the stolen base donation means Sendik’s and its customers have donated $123,100 for the MACC Fund in the past year.
“The MACC Fund is honored to be part of the Sendik’s Food Markets family,” said John Cary, executive director of the MACC Fund. “Their ongoing support has meant the world to the children battling serious disease. Their teaming up with the Brewers added extra meaning to every exciting stolen bag while also providing a child Hope.”
Packer great Leroy Butler’s second cookbook, “Leroy Butler’s Leaping Into Your Kitchen Again,” will be available exclusively at Sendik’s Food Markets beginning Wednesday, October 10. The book features many of Butler’s favorite recipes, which are prepared with ingredients from Sendik’s. The book will sell for $25 with proceeds benefiting the Leroy Butler Foundation, a charity that provides financial assistance to families impacted by breast cancer.
“I’m excited to share my favorite recipes with the fans,” said Butler. “These are recipes I’ve had in my head for years, and it was fun to write them down. More importantly, the cookbook helps us do a lot of good by supporting women who are impacted by breast cancer.”
Butler will be making personal appearances at all 10 local Sendik’s stores to autograph copies of the book for customers and share information about his foundation. Customers can also support the charity by purchasing the Leroy Butler Burger. The gourmet burger is sold exclusively in Sendik’s full-service meat department.
“Leroy’s Foundation is doing great things in our community,” said Nick Balistreri, who owns Sendik’s, along with brothers Ted and Patrick, and sister, Margaret Harris. “It’s rewarding for us to be able to support this charity, and it’s fun for our customers to have the chance to meet Leroy. We look forward to raising even more money with this new cookbook.”
This is the second cookbook by Butler, following 2009′s “Leaping into the Kitchen with Leroy Butler.” The title plays off Butler’s famous, spontaneous leap into the stands at Lambeau Field, inventing the now-famous “Lambeau Leap.”
In 1848, ancestors of Saxon Creamery from Saxony, Germany, sailed across the ocean in search of land and opportunity. Their formidable journey brought them to the rich lakeshore soils of Manitowoc County, Wisconsin. On these fertile soils began the family legacy of dairy farming. Cattle grazing on lush spring, summer and autumn grasses produced more milk than the family needed. By 1870, they were making cheese to preserve and share their milk.
Today, Saxon Homestead Farm is a pasture-based dairy farm owned and operated by fifth generation family members. The farm consists of 850 acres of permanent pasture land and an additional 200 acres of forage and corn silage cropland. There are about 450 Holstein-Jersey crossbred cows and their young stock in the dairy herd. Only the milk from this herd of dairy cattle grazing on their family farm is used to make the American Original Saxon Classic Cheeses.
Glacial Lakes inspiration comes from European classics such as gruyere, emmental, and comte. However, by no means is this swiss cheese. With a smooth and creamy texture, it is cellar-aged two months or more, making its grassy, buttery flavors slightly more pronounced. It’s made from raw unpasteurized cow’s milk. A true American original.
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