FEBRUARY 2009

CHEESE STYLE
SENDIK'S MARKET

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 F U N …...
hand made string cheese that is absolutely wonderful! Before I start gushing about how GRAFTON CHEESE DEPT- NOW
wonderful his cheese is, I’m going to tell you the rest of the story...
OFFERING CESAR CHEESE
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 GERMANTOWN CHEESE DEPT-
to work in the produce department at Sendik’s Food Market in Mequon. He enjoyed CHEESEMAKER, CESAR
working at Sendik’s (who wouldn’t!), but Cesar had bigger dreams. He wanted to make MEET AND GREET-
cheese, authentic Mexican handmade cheese. So he did the foot work and found out that FEB 21 10-1PM
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 FEBRUARY 14, DON’T FORGET
his goal, Cesar found a cheese factory in Warren Wisconsin that was willing to rent him YOUR SWEETHEART!
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 • WISCONSIN’S ROTH KASE SELLS TO
a story about Cesar and his cheese, adding that one of our EMMI OF SWISSERLAND Emmi to con-
competitors is selling his cheese locally. Ok, I admit it, I tinue making Roth Kase's artisanal cheeses
am competitive and knew that I had to have his cheese too!
So I contacted Jenny, who put Cesar in contact with me. Susan Troller — 1/14/2009 2:09 pm
This is where the story gets really good. I met with Cesar
and his darling wife, Heidi, and got to try his Oxhaka and What will be the fate of Roth Kase's award-winning
Quesadilla cheeses. They are awesome!!!! What an artisanal cheeses be? That is the question being
amazing country we live in! asked about the Monroe-based company has been
Meet Cesar creator of
sold to Emmi, a Swiss multi-national company that is
“Cesar Cheese” at Cesar is going to be visiting with our customers at the
the leading global producer of Swiss cheese.
Germantown Sendik’s Germantown Cheese department on Feb 21st to introduce There is, in fact, nothing to fear according to Roth
Sat, Feb 21,10am to 1pm his cheeses and share his story with you. We hope to see
Kase's Kirsten Jaeckle, marketing manager, who
you there.
talked about the changes in an interview.

Quesadilla Blue Hake Roth Kase cheeses are hand-crafted by master

cheese makers according to traditional techniques,
• 1lb of Pacific Blue Hake breaded with Panko Bread Crumbs and have enjoyed a surge in popularity in recent
years. Their cheeses have won over 100 awards in
• Sendik’s Olive Oil regional, national and international competitions.
• 1 cup shredded Cesar’s Quesadilla Cheese, plain or with jalapenos Annual cheese sales for the company are approxi-
• 1 cup Sendik’s fresh Pico de Gallo mately $90 million. Although Roth Kase is one of the
100 largest milk processing plants in the United
Brown both sides of the Blue Hake breaded with Panko Bread Crumbs in 2 tbsp of Sendik’s Olive
States, it is small in comparison to Emmi, which em-
Oil in a skillet. Once browned on both sides continue simmering fish until flaky. Top with shred-
ded Cesar Quesadilla Cheese flavor of your choice. Top the cheese with Sendik’s fresh pico de ploys over 3,000 workers worldwide, and reported
gallo. Cover skillet and let cheese melt. sales of over $1 billion in the first half of 2008.

Serving choices are endless. In the cheese department I serve this as a appetizer using Tostitos Roth Kase has been one of the catalysts for the ex-
Scoops. But you could also make this into a fish taco using corn tortillas and a variety of toppings plosion of interest in artisan cheese making and mar-
such as guacamole and sour cream. Or serve as a main course with rice and fresh steamed vege- keting in Wisconsin. It was one of two Wisconsin
tables. Enjoy!
(CONT. PG 2)
 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.
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 to-
mato 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.
“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.
Currently the economy in Wisconsin favors producing
more cheese and the economy in California favors
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–
increase will not have any effect on Wisconsin cheese
factories and their relationships with customers.
Wisconsin has 120 relatively small factories and
California has around 200 larger factories, he said.
“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.
“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 reci-
pes, add a twist. Just 2 min-
utes before your entrée is
fully cooked, simply sprinkle
a good dose of shredded Fon-
tinella 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!
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.
According to May, Wisconsin’s cheese
production is different than California’s
because in Wisconsin each dairy plant has
its own specialty.
CONTINUED FROM PAGE ONE:
cheese companies that were
honored Jan. 12 by the Dairy
Business Innovation Center, a not-
for-profit group that offers technical
assistance and encouragement to
Wisconsin dairy producers and
processors.
The DBIC award went to Roth
♦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 fa-
vorites, again just before your fish is
cooked to your liking, add some shaved
havarti over it until it melts. You’ll dis-
cover 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 heri-
tage. I put grated Romano or parmesan
on everything! Soups, salads, poultry,
pork or fish…it’s great!
“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
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.
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.
Charlotte continued Do you have a favorite family recipe created within this
the tradition of and story that you would like to
making the torte for share? Contact Kat, Germantown simple torte that had
Cheese monger at; 262-250-9525
Jerry’s birthday every
year until the year of
his passing at age 72 years old.
Mary told me that her Mom always
makes a “triple” batch because
everyone knew that there would be
torte for Jerry’s birthday and friends
would stop by to get their piece of the
treasured treat. Charlotte and Jerry
owned “Jerry’s Beer and Liquor” in
West Allis, and many of their customers
became dear friends.
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 Bak-
ers 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
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
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
family thru a recipe, a
been printed in a
magazine many decades
ago. I am sure that the author never
imagined how this recipe would impact
a family. Isn't that what is so amazing
about the art of cooking? Food brings
families together and creates traditions
and memories that last generations. In
today’s hectic world, it’s such a gift that
we can use cooking and food as the glue
that holds our families’ spirits and
minds together, providing treasured
memories for future generations.
cream until stiff. Now fold this in to
Sendik’s Bakers Cheese mixture again
being very careful not to over mix, caus-
ing the whipping cream or egg whites
to break down.
Now assembly: Spread crushed pineap-
ple 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!