Go to Sendiks Market Home

May Cheese of the Month: Emmi Emmentaler

Print This Post |
May Cheese of the Month

Emmentaler is originally a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, although Swiss cheese does not always imply Emmentaler.  The semi-hard cheese originally comes from the Emme valley.

The guidelines for “original Emmentaler” require the cheese to be aged for a minimum of four months. It is produced in a round shape with a natural rind and aged in traditional cellars. The original Emmentaler exists with different age profiles: classic – four months, reserve – eight months, and Premier Cru – 14 months.

Emmi Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.

Now only $13.99 lb. 

April Cheese of the Month: Grafton Village Clothbound Cave-Aged Cheddar

Print This Post |
April Cheese of the Month

This is a class cheddar cheese, wrapped in cheesecloth as it slowly aged. The cloth ensured the cheddar retained its natural moisture while resting in Grafton’s own caves. This process results in a bold cheese with both nut and mushroom notes.  The world took notice in November when this cheddar took Gold at the World Cheese Awards in England. Read the rest of this entry »

March Cheese of the Month: Pannonia Hungarian Swisss

Print This Post |
Sendik's March Cheese of the Month

Switzerland’s oldest and most common cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor that makes it perfect for almost any use – from snacks to an après-dinner fruit-and-cheese plate. This cheese is made from cow milk and is light gold in color, with marble-size holes and a natural, light brown rind. It was named after Switzerland’s Emmental valley and is exported in giant wheels weighing as much as 225 pounds. Pannonia Emmentaler is one such kind. It is a Hungarian version of the Swiss Emmental cheese. Read the rest of this entry »

February Cheese of the Month: Life in Provence Saint Paulin

Print This Post |
Sendik's February Cheese of the Month

Saint Paulin, from Life in Provence, is a creamy, semi-soft cheese made from cow’s milk. It is smooth and butter-like, yet firm enough for slicing. It is a slightly pressed curd in wheel form and has a thin rind, whose bright mandarin orange color is smooth and leathery. Read the rest of this entry »

January Cheese of the Month: Vermeer

Print This Post |
January Cheese of the Month

Vermeer is a full-flavored cheese with a delicate and fruity taste and a great compromise to our New Year’s resolutions. Unlike other classic Goudas, Vermeer contains less fat and less salt, making it a delightful topping to any salad and a cheese board essential.

Now Only $12.99 lb

Save $6 lb

September Cheese of the Month: Champignon Cambozola Classic

Print This Post |
Champignon Cambozola Classic

Rediscover fine cheese with this signature soft-ripened triple-cream Cambozola. A distinctive cheese featuring delicate blue veining, but is neither blue nor brie. The secret to this cheese’s popularity lies in the rich Bavarian milk used in its production, which lends Cambozola an extraordinary flavor and velvety feel.

This popular cheese is the perfect addition to any cheese plate, or atop a sandwich for an upscale twist. It is well-suited for appetizers, salads, sliced meats and sauces. Cambozola’s name ties this cheese to the history of our Allgäu region: in 300 A.C. there was a settlement in Bavaria called Cambodunum where the art of cheese-making flourished. Read the rest of this entry »

Wisconsin Three Cheese Soup

Print This Post |
WI 3 cheese soup

A Wisconsin winter favorite! Read the rest of this entry »

Henning’s Road Trip

Print This Post |
Henning's Sign

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 »

Beef Burgundy

Print This Post |
Beef Burgundy

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 »

Layered BLT Dip

Print This Post |
BLT Dip

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 »

  • Popular Tags


  • Connect with Sendik's

    Subscribe to the Sendik's E-Mail Newsletter
    Become a fan of Sendik's on Facebook
    Follow Sendik's on Twitter
    Sendik's Market Home