Type of Milk: 100% Cow’s Milk
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.
Type of Milk: Cow
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.
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 »
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.
Read the rest of this entry »
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.
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.
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 »
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.
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.
While Burrata is great tasting year round, NOW is the time it’s best enjoyed with ripe tomatoes and fresh stone fruit. It has a guaranteed “wow factor” and is sure to impress with it’s very silky, smooth texture. The name “burrata” means “buttered” in Italian. Burrata is made by hand-stretching curd into mozzarella and then — while still warm — wrapping the thinly stretched mozzarella around a mixture of fresh cream and stracciatelli (shreds of mozzarella).
Cutting into the cheese releases a creamy flow of luscious mozzarella lava. Silky on the outside and creamy on the inside, Burrata boasts a richly sweet, milky flavor that is sure to please the palate. This made-to-order cheese is hand-formed into 4 oz. or 8 oz. balls and packaged in water for an extended shelf life.
Originally from Puglia in the southern section of Italy, you can now find a few domestic producers as well. Lucky for us, our friends at BelGioioso make one of the best versions you will find anywhere.
Now Only $5.99 8 oz.
Connect with Sendik's