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September Cheese of the Month: Sartori Pastorale Blend

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September Cheese of the Month

Milk: Cow & Sheep Blend

Variety: American Original

Country of Origin: USA (Wisconsin)

Notes: Creamy & Mildly Sharp

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Gearing Kids up for School with Backpack Buddies

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Sendik's Blogs

Milwaukee, Wis. – Feeding America Eastern Wisconsin and Sendik’s Food Markets are launching their Ninth Annual Backpack Buddies program on Monday, August 5. The program provides kindergarten through third-grade children in need with a backpack full of school supplies with the goal of helping kids get excited about school.

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August Cheese of the Month: Hennings Hatch Pepper Cheddar

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August Cheese of the Month

Type of Milk: Cow’s Milk

Variety: Cheddar

Country of Origin: USA (Wisconsin)

Notes: Mild with a slight, distinctive hint of sweetness

Wisconsin Master Cheesemaker Kerry Henning of Henning’s Cheese blends the authentic Hatch Valley chile pepper of southern New Mexico into his award-winning Heritage Cheddar. The mild Hatch pepper has a slight hint of sweetness that lends a distinctive flavor to the cheese. Read the rest of this entry »

July Cheese of the Month: Beemster Graskaas

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July Cheese of the Month

Type of Milk: Cow’s Milk

Variety: Gouda

Country of Origin: Netherlands

Notes: Uniquely deep, with rich and creamy texture

Every spring the Beemster cows rush through the barn doors and excitedly graze on the fresh spring pastures. It’s worth searching for the YouTube video to see how animated the cows are. The cows run and jump with excitement after being released to these untouched pastures. It is only the first milkings from these fresh pastures that are used to make the coveted Beemster Graskaas®.

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June Cheese of the Month: Deer Creek Vat 17 Cheddar

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June Cheese of the Month

Type of Milk: 100% Cow’s Milk

Variety: Cheddar

Country of Origin: USA (Wisconsin)

Notes: Aged 2 years. Deep, bold, complex flavors. Best cheddar attributes from around the world.

Last year, Deer Creek became a name to reckon with. At a time when no one knew their name or their story, they quietly entered their cheese to be judged at the American Cheese Society.  While the awards are history, the results are still coming in, as these highly coveted awards bring brand awareness that typically take generations to achieve.

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Sendik’s Again Named Top Workplace

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Sendik's Blogs

For the second year in row, Sendik’s Food Markets was again recognized by the Milwaukee Journal Sentinel as one of the Top Workplaces in Southeastern Wisconsin. The award is especially meaningful because worker surveys were used to determine the area’s top workplaces.

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The Color of Summer

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Sendik's Blogs

People often joke that Wisconsin only has two seasons: winter and road construction. While many kid about the long winters in the Badger State – and that has certainly been true this year – when we think of summer, we think not of orange construction barrels but of the color green. We think of green grass, of Northwoods foliage, of seasonal vegetables.

At Sendik’s, the color has taken on a new meaning as we’ve expanded our composting program in an effort to be even more “green.” In partnership with our friends at Waste Management, we began a composting pilot program last summer at our Germantown location. It worked so well, we were able to expand it to all of our stores last fall.

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May Cheese of the Month: Carr Valley Glacier Penta Creme Blue

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May Cheese of the Month

Type of Milk: 100% Cow’s Milk

Variety: Blue

Country of Origin: United States (Wisconsin)

Notes: Decadent, firm with a melt-in-your-mouth richness

Situated among the flowing green hills and fertile pastures of central Wisconsin, the Carr Valley Cheese Company has been making cheese for over 100 years. Sid Cook, the current and fourth-generation owner, is one of a small group of certified Master Cheesemakers in the United States. While Carr Valley Cheese remains one of Wisconsin’s traditional cheese plants and is famous for making cheese the old-fashioned way, Sid and his crew no doubt are among the most creative cheesemakers and continue to develop American Originals.

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April Cheese of the Month: Reypenaer Gouda 1 Year

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April Cheese of the Month

Type of Milk: Cow

Variety: Gouda

Country of Origin: Holland

Notes: Exceptional aroma, and intense, creamy flavor that lingers on the palate

Despite the fact you probably haven’t yet heard the name Reypenaer (pronounced ‘ray-pen-are’), it is arguably one of the top Dutch cheeses around. “Reypenaer” means “ripening” in Dutch and Reypenaer is produced by a small cheese dairy according to a traditional method. The Wijngaard family — who produce the cheese and have been master cheese makers for three generations — possess an unbridled commitment to quality and taste, as only the finest milk from cows roaming freely on green pastures is used.

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March Cheese of the Month: Saxon Creamery “Pastures” Aged Cheddar

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March Cheese of the Month

Type of Milk: Raw cow milk

Variety: Aged Cheddar

Country of Origin: USA (Wisconsin)

Notes: Dense, mellow and full of flavor. Creamy with a sweet taste that lingers. Aged for 150 days.

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.  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. Read the rest of this entry »

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