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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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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 »

February Cheese of the Month: Sartori Bellevitano Merlot

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February Cheese of the Month

Type of Milk: Cow

Region of Origin: USA (Wisconsin)

Notes: Aged cheddar crossed with premium Parmesan

While you’ve likely heard of Sartori, we really hope by now you’ve had a chance to taste it.  With a rich history, they’ve become one of Wisconsin’s most popular cheese makers. For the loving month of February, we thought it would be nice to share with you a cheese that is clearly one you all love so much.
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January Cheese of the Month: Landana 1000 Days Aged Gouda

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January Cheese of the Month

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.

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December Cheese of the Month: Garcia Baquero Cinco Lanzas

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December Cheese of the Month

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.

November Cheese of the Month: Castello Alps Selection Weissbier

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November Cheese of the Month

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 »

October Cheese of the Month: Saxon Homestead Creamery Glacial Lakes

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October Cheese of the Month

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.

Now Only $10.99 lb.

Save $4 lb.

September Cheese of the Month: Mt. Vikos Barrel-Aged Feta

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September Cheese of the Month

Feta is one of the world’s oldest, most primitive cheeses, a way of preserving curds by storing them in brine. Greek law states that Greek feta must be at least 70 percent sheep’s milk, with the remainder coming from goat’s milk. The Mt. Vikos cheese is 80 percent sheep’s milk, which makes it a little richer and creamier than the standard.

Produced on the mainland of Greece today, the area of Thessaly is where Mt. Vikos gets the delicious, snowy blocks of barrel-aged Feta. Following age-old traditions, a herder’s coop supplies goat and sheep milk for production of traditional feta, aged in 120-pound oak barrels. The result is a crumbly yet creamy cheese that is rich, sweet and tangy.

Feta is commonly sprinkled over salads, but feta as good as Mt. Vikos is outstanding on its own. Drizzle it with extra-virgin olive oil and sprinkle with some chopped oregano and either hot pepper flakes, sliced green pepperoncini or black pepper. In Greece, feta is often baked in olive oil just until it softens, then served with crusty bread. Cooked or not, it’s great with a fresh, tangy wine to complement it. Serve with a bone-dry rose, Gruner Veltliner, or a lean and lively Sauvignon Blanc.

Now Only $5.99 6 oz.

Save $2

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