You are on page 1of 3

FEBRUARY 2009

CHEESE
SENDIK'S MARKET

STYLE

FEBRUARY FEATURED ARTISIAN CHEESE MAKER

CESAR CHEESE
If you have visited the Germantown Sendik’s Cheese Department lately, you may have noticed some pictures posted of a cheese maker pulling a long ribbon of cheese. That cheese maker is Cesar, owner and creator of “Cesar Cheese”. Cesar produces a quality hand made string cheese that is absolutely wonderful! Before I start gushing about how wonderful his cheese is, I’m going to tell you the rest of the story... Cesar and his wife immigrated to the USA from Mexico and moved to Milwaukee. Cesar started looking for work and, wouldn’t you know it, he landed a great job! Cesar was hired to work in the produce department at Sendik’s Food Market in Mequon. He enjoyed working at Sendik’s (who wouldn’t!), but Cesar had bigger dreams. He wanted to make cheese, authentic Mexican handmade cheese. So he did the foot work and found out that making cheese in Wisconsin requires obtaining a state license as well as a college education. Cesar was not afraid of setting high goals and working hard. When he reached his goal, Cesar found a cheese factory in Warren Wisconsin that was willing to rent him space and, bingo, Cesar and his wife, Heidi, are living their American dream. I love a story with a happy ending. Now all Cesar needs are customers, and this is where you and I come in. Being the foodie that I am, I’m a blog member of Underground Cheese. Jenny is the author of this blog and a fellow Wisconsin cheese foodie. She posted a story about Cesar and his cheese, adding that one of our competitors is selling his cheese locally. Ok, I admit it, I am competitive and knew that I had to have his cheese too! So I contacted Jenny, who put Cesar in contact with me. This is where the story gets really good. I met with Cesar and his darling wife, Heidi, and got to try his Oxhaka and Quesadilla cheeses. They are awesome!!!! What an amazing country we live in!

F U N …...
GRAFTON CHEESE DEPT- NOW OFFERING CESAR CHEESE GERMANTOWN CHEESE DEPTCHEESEMAKER, CESAR MEET AND GREETFEB 21 10-1PM FEBRUARY 14, DON’T FORGET YOUR SWEETHEART!

WISCONSIN’S ROTH KASE SELLS TO EMMI OF SWISSERLAND
Emmi to continue making Roth Kase's artisanal cheeses

Susan Troller — 1/14/2009 2:09 pm What will be the fate of Roth Kase's award-winning artisanal cheeses be? That is the question being asked about the Monroe-based company has been sold to Emmi, a Swiss multi-national company that is the leading global producer of Swiss cheese. There is, in fact, nothing to fear according to Roth Kase's Kirsten Jaeckle, marketing manager, who talked about the changes in an interview. Roth Kase cheeses are hand-crafted by master cheese makers according to traditional techniques, and have enjoyed a surge in popularity in recent years. Their cheeses have won over 100 awards in regional, national and international competitions. Annual cheese sales for the company are approximately $90 million. Although Roth Kase is one of the 100 largest milk processing plants in the United States, it is small in comparison to Emmi, which employs over 3,000 workers worldwide, and reported sales of over $1 billion in the first half of 2008. Roth Kase has been one of the catalysts for the explosion of interest in artisan cheese making and marketing in Wisconsin. It was one of two Wisconsin (CONT. PG 2)

Meet Cesar creator of Cesar is going to be visiting with our customers at the “Cesar Cheese” at Germantown Sendik’s Germantown Cheese department on Feb 21st to introduce Sat, Feb 21,10am to 1pm his cheeses and share his story with you. We hope to see you there.

Quesadilla Blue Hake
• • • •
1lb of Pacific Blue Hake breaded with Panko Bread Crumbs Sendik’s Olive Oil 1 cup shredded Cesar’s Quesadilla Cheese, plain or with jalapenos 1 cup Sendik’s fresh Pico de Gallo

Brown both sides of the Blue Hake breaded with Panko Bread Crumbs in 2 tbsp of Sendik’s Olive Oil in a skillet. Once browned on both sides continue simmering fish until flaky. Top with shredded Cesar Quesadilla Cheese flavor of your choice. Top the cheese with Sendik’s fresh pico de gallo. Cover skillet and let cheese melt. Serving choices are endless. In the cheese department I serve this as a appetizer using Tostitos Scoops. But you could also make this into a fish taco using corn tortillas and a variety of toppings such as guacamole and sour cream. Or serve as a main course with rice and fresh steamed vegetables. Enjoy!

CESAR’S TORTA, Cesar shared this recipe with me while delivering his cheese one day. He tells me that this is a traditional sandwich that is made using Oaxaca in Mexico.

“A SLICE” FROM COUSIN VINNY Germantown Meat Department
Be cheese creative and add some flavorful surprises to some of you favorite dishes! ♦When preparing skinless chicken or pork favorites, especially Sicilian Style recipes, add a twist. Just 2 minutes before your entrée is fully cooked, simply sprinkle a good dose of shredded Fontinella over the top and cover. Most frying pan covers will do. Let the cheese steam, allowing it to melt over your meat and you will discover a new surprise bursting with flavor. The creamy top will be delizioso! ♦You say you love blue cheese, so do I. And how about Alfredo sauce? Well then, when your sauce is done, just as you add it to your pasta, go ahead, add some crumbled blue or gorgonzola to it. You’ll say “Vinny, I thought I died and went to cheese heaven!” ♦Next time you sauté shrimp, scallops, tilapia, cod or any other of your fish favorites, again just before your fish is cooked to your liking, add some shaved havarti over it until it melts. You’ll discover a wonderful new flavor. It will truly enhance your dish. Creamy rich with seafood adventure, use dill havarti or any other flavor you like. ♦Here’s a good tip from my Italian heritage. I put grated Romano or parmesan on everything! Soups, salads, poultry, pork or fish…it’s great!

1 pkg Tia Paquita Authentic Smoked Chorizo 1pkg Cesar Cheese Oaxaca hand stretched string cheese Breadsmith Batards or Ciabatta Rolls Mayonnaise Sliced tomatoes (optional) Sliced onion (optional) Remove chorizo from casing and crumble, browning in a skillet. (I just chopped up the smoked chorizo.) Open Oaxaca and pull apart into thin strings. Slice open roll of your choice and spread with mayo. Top with browned chorizo, Oaxaca strings, onion, and tomato slices. Toast in oven until cheese melts.

California cheese production no longer a threat to Wisconsin supremacy
By: Hannah McClung /The Daily Cardinal - May 30, 2008 Wisconsin will not lose its title as the number one cheese producer any time soon, as predictions that California would soon surpass Wisconsin in cheese production prove to be incorrect. In recent years, California has been waging a cheese production competition with Wisconsin, trying to become the nation’s leading producer of cheese.

different than ours,” Geoghegan said. Ranee May, UW-River Falls faculty associate and dairy plant manager, said Wisconsin still has the reputation of producing high quality cheese and the additional competition from California is good.

“Now just relax the way I do...with some cheese of course! A bottle of wine, some fruit and some cut up asiago, fontinella or aged provolone. You’ll think you are in Italy “
….ASalute Vinny

“Both states make some great products and there are a lot “Californians are still ordering cheese of different factors [to the production of cheese],” said Dick from our food store,” May said. Groves, publisher and editor of The Cheese Reporter, a specialty magazine focusing on cheese. According to May, Wisconsin’s cheese production is different than California’s Currently the economy in Wisconsin favors producing because in Wisconsin each dairy plant has more cheese and the economy in California favors its own specialty. producing less cheese, he said. Wisconsin cheese factories produce 2.5 billion pounds of cheese per year, regardless of California’s cheese production. California produces more milk and butter than Wisconsin, but the dairy industry is much more important to Wisconsin’s economy and identity than California’s. “It’s been 15 years since California has passed us in milk production and we are still driving around with ‘America’s Dairyland’ on our license plates,” Grove said.“[Wisconsin cheese producers] are focused on producing the best quality cheese they can,” Geoghegan said. According to Geoghegan, California might pass Wisconsin in cheese production some day, but California’s production ROTH KASE SELLS TO EMMI– CONTINUED FROM PAGE ONE: increase will not have any effect on Wisconsin cheese factories and their relationships with customers. Wisconsin has 120 relatively small factories and cheese companies that were California has around 200 larger factories, he said.

Sendik's Mission is... To provide our customers the best Grocery shopping experience period.
Kase and to Hidden Springs Creamery of Westby, a new Wisconsin creamery which has taken the cheese world by storm with its award-winning sheep's milk cheeses.

honored Jan. 12 by the Dairy

“Our production has gone up and their production has flattened out, the scale of their dairy industry is very

Thanks to Jamie, Grafton Cheese Monger for providing the research for this story.

Business Innovation Center, a notfor-profit group that offers technical assistance and encouragement to Wisconsin dairy producers and processors. The DBIC award went to Roth

When discussing the changes in ownership Jaeckle
said, "The changes here at Roth Kase represent an opportunity for continued growth, both for our company and for Emmi. We'll be continuing to work on new cheeses, new techniques and all the things we've been doing. We're moving full speed ahead."

WILHELM FAMILY BAKERS TORTE
Sendik’s Food Market is one of the few sources of quality old fashioned bakers cheese. As difficult as it is to find bakers cheese, it’s even harder to find recipes. Many of these old family recipes are treasured and passed down from one generation to the next. Recently I had the pleasure of visiting with Mary Wilhelm at Germantown. She was shopping for bakers cheese to make her family’s favorite torte. She not only shared the recipe with me, but also the story of the recipe. Mary also graciously agreed to allow me to tell you the story and print the recipe. Mary’s Grandmother, Eleanor Wilhelm, as a young wife, was expecting company and decided to make this “Refrigerator Torte,” a recipe that the family believes she found in a magazine. Mary’s father, Jerry, was 7 years old the first time Eleanor made this and he loved it. In fact, it became his favorite. WILHELM FAMILY REFERGERATOR TORTE
1 sm pkg Lemon Jell-O (the original recipe called for pineapple Jell-O, Jell-O brand has a pineapple flavor that will be available at Sendik’s ) 1 sm can crushed pineapple– drained, reserving juice in measuring cup. Add enough water to equal 1cup of liquid. 1/2 cup milk; use whole or 2% 3/4 cup sugar 1 teaspoon salt 2 egg yolks 1 lb Sendik’s Bakers Cheese 2 egg whites 1/2 pint whipping cream Crust: 2 cup gram cracker crumbs 1/2 cup to 1/4 cup Sugar (original recipe used 1/2 cup) 1/3 cup melted butter (Charlotte says “No substitutes. Must use butter!”) Mix together gram cracker crumbs and sugar; add melted butter. Mix well. Place in either a spring form pan or a 9x13 pan. Reserve some of the crust

Jerry always asked for the torte on his birthday. When he became an adult, his bride, Charlotte, learned how to make the torte.

continue to celebrate his birthday on July 25th with a triple batch of this Refrigerator Torte when they all get together.

A treasured gift was Charlotte continued Do you have a favorite family recipe created within this and story that you would like to the tradition of family thru a recipe, a share? Contact Kat, Germantown simple torte that had making the torte for Cheese monger at; 262-250-9525 Jerry’s birthday every been printed in a year until the year of magazine many decades his passing at age 72 years old. ago. I am sure that the author never imagined how this recipe would impact Mary told me that her Mom always a family. Isn't that what is so amazing makes a “triple” batch because about the art of cooking? Food brings everyone knew that there would be families together and creates traditions torte for Jerry’s birthday and friends and memories that last generations. In would stop by to get their piece of the today’s hectic world, it’s such a gift that treasured treat. Charlotte and Jerry we can use cooking and food as the glue owned “Jerry’s Beer and Liquor” in that holds our families’ spirits and West Allis, and many of their customers minds together, providing treasured became dear friends. memories for future generations. Today, Jerry’s family and friends
crumbs for the top. On the stove top bring the pineapple and water mixture to a boil. Add Jell-O and stir until all dissolved. Cool In a second pot on stove top; Bring milk, sugar, salt and beaten egg yolks, stirring constantly until thick. Remove from stove and allow to cool. When both the Jell-O mixture and the milk mixture are cool. Add the milk mixture to the Jell-O mixture beating with electric mixer. Add Sendik’s Bakers Cheese and continue beating until smooth. In a separate bowl beat egg whites until very stiff. Gently fold beaten whites into the Sendik’s Bakers Cheese mixture using a hand whisk, be very careful not to over mix and break down the egg whites. Now in another chilled mixing bowl using chilled beaters; beat the whipping cream until stiff. Now fold this in to Sendik’s Bakers Cheese mixture again being very careful not to over mix, causing the whipping cream or egg whites to break down. Now assembly: Spread crushed pineapple evenly in pan on top of gram cracker crust. Pour Sendik’s Bakers Cheese mixture onto of the pineapple, spread evenly. Sprinkle with reserved crumbs. Refrigerate to set overnight.

2 oz bourbon, orange liqueur, optional 1 cinnamon stick Gently melt chocolate with cream stirring until completely melted. Be very careful not to scald the cream or burn the chocolate. Stir in sugar, mascarpone, bourbon, and a cinnamon stick. Place in a fondue pot and keep warm. Serve with; cubed pound cake, strawberry’s, marshmallows, or Anna’s Thin Chocolate Mint cookies spread with some brie. MMMMMMM!

CHOCOLATE MASCARPONE FONDU 1/2 LB bittersweet chocolate chopped 1/2 lb milk chocolate, chopped 1 1/4 cup cream 1/3 cup sugar 8oz container Wisconsin Mascarpone Cheese