September Cheese of the Month: Champignon Cambozola Classic
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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
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A Wisconsin winter favorite! Read the rest of this entry »
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Henning’s Road Trip
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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 »
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Beef Burgundy
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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 »
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Layered BLT Dip
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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 »
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Cheesehead Balls
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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 »
Recipes From Crisse
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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 »
Tags: goat cheese, pizza, salad, zucchini | View Comments
Mac & Cheese … Comfort Food Extraordinaire
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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 »
Tags: asiago, cheddar, Cheese, eggs, gruyere, mac & cheese, macaroni, mascarpone, monterrey jack, mozzarella, muenster | View Comments
Cheese 101: Did You Know?
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- 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.
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Cheese Curds: Fresh or Refergerated
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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 »
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