Cheese, Sendik's Style - Mar/Apr '09

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STYLE

CHEESE...

Beechwood Cheese is one of only five remaining cheese factories in Sheboygan

County, which has a history of 210 facilities. It is a very small, hands-on opera-

tion that produces approximately 4,200 pounds of cheese daily, from 42,000

pounds of private and surplus milk. By-products, cream and whey are sold to

local companies, utilizing every ounce of the milk.

In 2005 ,the Beechwood Cheese Factory became the Beechwood Cheese Com-

pany. The owners, Mark and Kris, are an integral part of the company. Mark,

the Head Cheese Maker., is well respected throughout Wisconsin as on of the

most creative and innovative cheese makers today. Mark’s wife, Kris, runs the

retail side of the business and has gained a reputation with suppliers and cus-

tomers of having true talent in the design of flavored, specialty cheese.

Beechwood Cheese Company is licensed to produce Cheddar, Colby, Muenster,

Brick, Monterey Jack, Gouda and Edam. Presently, Mark and Kris produce 30

flavors of their natural cheese.

Your Sendik’s Food Market Cheese Departments carry a variety of Beechwood

Cheeses. Here at Germantown, one of our favorites is Uncle Charlie’s Chicken

Soup and Garden Dilly Jack. It is amazing how the chicken soup cheese taste like

chicken soup only using herbs and spices to create a wonderful cheese.

The Beechwood Cheese Company ‘s website contains a variety of information,

from where they are located in Sheboygan county to recipes using their cheese. I

found one for a “Turkey Roll” using some simple pantry staples. It makes a great

weeknight supper.

Beechwood Cheese Turkey Roll

1 lb ground turkey

1—6 oz Chicken flavored Stove Top Stuffing

1 egg

Salt and pepper to taste

2/3 cup Quaker Quick Oats

2/3 cup shredded Beechwood Garlic Jack Cheese

1– 10 oz can Turkey Gravy

Continued On Next Page...

MARCH-APRIL, 2009

VOLUME 4

With Easter on its way, I’m always looking for new ways t

use ham. I recently found this recipe using some of my fav

ites: ham, asparagus and fontina cheese. As an added bonu

it’s low fat!! I hope you and your family will enjoy!

ASPARAGUS, HAM AND FONTINA BREAD

PUDDING

1lb Asparagus

1 teaspoon Olive Oil

1 cup Chopped Onion

Cooking Spray

5 (1. 4 oz) slices firm white sandwich bread ( such as Pepperidge Farm

Farmhouse), cut into 1/2 inch cubes.

1/2 cup chopped reduced fat ham

3/4 cup shredded fontina cheese

1 2/3 cup fat free milk

3/4 cup egg substitute

2 teaspoons Dijon Mustard

1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

6 (10 oz) custard cups or ramekins

Preheat oven 375

Cut a 3-inch tip from each asparagus spear, reserving the stalks for an-

other use. Cut Asparagus tips into 1/2 inch pieces.

Heat oil in skillet over med-high heat. Add onion; sauté for 5 minutesuntil tender, stirring frequently. Add asparagus; cover and cook 4 min

utes, stirring once. Remove from heat and set aside.

Coat 6 (10 oz) custard cups or ramekins with cooking spray; place in a

large baking pan. ( When I made this I used a round casserole with a g

cover and it worked great.) Place bread cubes evenly into custard cups

Top evenly with asparagus mixture, ham and cheese. Combine milk

remaining ingredients, stirring with a whisk. Pour evenly into custard

cups; let stand 20 minutes. Add hot water to pan to a depth of one inc

Cover and bake for 30 min. Uncover and bake an additional 15 minute

Let stand 10 min before serving.



Turkey Roll Continued: On a sheet of wax paper, press meat mixture into an 8” x 4” mat. Spread stuffing over the

meat to within 1 inch of edge. Sprinkle with shredded cheese. Pick up end of paper and gently roll to form a loaf.

Pinch ends tightly shut. Ease into a greased bread pan, cover with foil. Bake at 325 degrees for 1 hour. Pour gravy

over top and continue baking uncovered for a remaining 15 minutes. Serves 4

SAXON HOMESTEAD CREAMERY

In 1850, the Klessig and Heimerl Families immigrated from Saony Ger-

many. They sailed across the ocean in search of land and opportunity.

Their formidable journey brought them to the rich lake shore soils of

Manitowoc County, Wisconsin.

On these fertile soils, the family began a legacy of dairy farming. Cattle

grazing on lush summer grasses produced more milk than the family

needed.

By 1870, they were making cheese to preserve and share their milk.

Pride in tradition ran deep as they cared for their animals, land and

family. Saxon brand cheeses use only milk from their herd grazing inseason on their family farm. The cheese that they create is amazing.

Saxon Cheese is a “raw milk” cheese, which means that the cheese is produced from milk that, prior to setting the

curd, has not been heated above the temperature of 104 degrees at the time of milking. The cheese produced from

the milk is aged for 60 days or longer at a temperature of not less than 35 degrees.

What does a Photographer ask us to say to get us to smile? …...Say

Cheese!!! It sure makes me smile. Try these mini cheesecakes for a

even bigger Smile. Ingredients: Using 2 Large Eggs, 1 teaspoon of Va-

nilla, 1/2 cup Sugar, 12 oz Ricotta Cheese, grated peel of 1 Lemon, 1 1/2

teaspoon flour, Cooking Spray, 1 oz Pine nuts, 1 teaspoon Bailey Irish Cream or Amaretto, optional.

Using a mixer; Beat Eggs and vanilla on high until fluffy, approx. 7min. Slowly add sugar and Ricotta, lemon peel,

and flour. Continue beating on low speed. Preheat oven at 350. Line a muffin pan with 12 foil liners. Spray with

cooking spray. Add liquor if desired and pour evenly into foil liners. Place muffin pan in a larger pan and add

water to larger pan for moisture. Bake for approx 20 min. Remove from oven and add Pine nuts on top. Let cool

for 30 minutes. Sprinkle with confectioners sugar.

Another one of Vinny’s specialties is his Alfredo Sauce. I hope you enjoy trying it as much as I did. Ingredients:

1-1/2 pint Whipping Cream, 1-1/2 stick of Butter, 8oz Mascarpone, 2/3 cup flour, 12 oz Romano or Parmesan. On

medium heat, combine cream with butter in sauce pan stirring until butter melts. Add mascarpone, when the

cheese melts add flour. Start stirring with a whisk and add Romano or Parmesan. Do Not Allow To Boil. Keep

whisking until desired thickness. Then the secret….when serving top with crumbled Blue Cheese! Serves 4.

And…..as always enjoy a relaxing evening with a cup of fruit, wine and plenty of cheese! Salute’ Vinny.

Fresh Ricotta delicate flavor and versatile

Sendik’s Food Markets is providing these

amazing cheeses at all of our locations. There

are currently three types to choose from: Big

Ed’s, Greenfields and LeClair Farm Goat

Cheese.

MARCH-APRIL, 2009



Delightful Dubliner dip

Try something instead of corned beef and cabbage for St Pat-

rick's day. Jamie, Grafton Sendik’s Cheese-monger, found this

recipe for a great dip using our

famous Dubliner Irish Cheese.

1 1/2 cup Dubliner Cheesegrated

1 cup Plain Yogurt

4 Tablespoons Mayonnaise

2 teaspoons Horseradish

Sauce

Dough

1 cup Butter

1 cup Shortening

1 lb Bakers Cheese

4 cups Flour

1/2 teaspoon Salt

1-2 lb jar Applesauce

Cottage Cheese Squares

CAHILL PORTER SOUPfabulous with pumpernickel bread and a cold Guinness

1 stick butter

1/2 cup flour

4 1/2 cups Chicken Stock

1 cup Heavy Cream

1/2 lb Sharp Irish Cheddar

1/2 lb Cahill Porter Cheddar

Caption describing

picture or graphic.

Caption describing picture or

graphic.

Kat-in-Cheese

Thank you to all of our Sendik’s customers and

fellow Cheese-mongers for making this little

newsletter so popular. I really enjoy writing

this. It lets me be creative in a whole new way,

keep my writing skills sharpened and most of all

I get to share my love for everything cheese!

My goal was to produce a little newsletter on a

monthly basis that had a couple of interesting

stories and some recipes. But I never

anticipated it becoming so popular. Thank

you !!! As you can see, it’s the end of March and

this is the March issue. The cheese world is

growing and changing so fast! As a result I will

be writing on a bi-monthly basis and looking at

other ways to keep up with this ever growing

cheese world. Thank you again!!

LIFE IS TOO SHORT TO EAT ORDINARY CHEESE!

Page 3

Mix together the grated cheese, yogurt, mayon-

naise and horseradish sauce. Add pepper to

taste. Chill in a bowl. Serve with Cubed

Cheese, Carrot Sticks, Celery Sticks, Mixed

Pepper Slices, Scallions or potato savories.

Recipe submitted by Jamie, Grafton Cheese-monger

Melt butter in a heavy bottomed

saucepan. Wisk in flour, cook until

think, then whisk in 2 cups of the

chicken stock. Heat through. Add

shredded cheeses, whisking con-

stantly, then add remaining stock.

When the cheese is melted whisk in

the cream. Heat through.

Frosting

2 Tablespoons Milk

1 teaspoon Butter

1 teaspoon Vanilla

Work all ingredients to-

gether, except the apple-

sauce, like pie crust. ( I

creamed the butter and

shortening together in my

food processor, added the

bakers cheese and then

gradually add the flour to

form a dough) Let dough

rest for at least 1 hours in

fridge. Taking a small por-

tion of the dough, roll out

and cut into 3 inch

squares. Put 1 teaspoon of

applesauce in the center of

the square,

draw corners to the center and

pinch together. Bake on un-

greased pan, 350 degrees for 20

to 25 minutes. Frost while still

warm with a thin Powdered

Sugar Frosting.

MARCH-APRIL, 2009

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Cheese, Sendik's Style - Mar/Apr '09