CHEESE...

MARCH-APRIL, 2009

VOLUME 4

STYLE
With Easter on its way, I’m always looking for new ways to
use ham. I recently found this recipe using some of my favor-
ites: ham, asparagus and fontina cheese. As an added bonus,
it’s low fat!! I hope you and your family will enjoy!

ASPARAGUS, HAM AND FONTINA BREAD

PUDDING

1lb Asparagus
Beechwood Cheese is one of only five remaining cheese factories in Sheboygan
1 teaspoon Olive Oil
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 1 cup Chopped Onion
pounds of private and surplus milk. By-products, cream and whey are sold to
local companies, utilizing every ounce of the milk. Cooking Spray

In 2005 ,the Beechwood Cheese Factory became the Beechwood Cheese Com- 5 (1. 4 oz) slices firm white sandwich bread ( such as Pepperidge Farm
pany. The owners, Mark and Kris, are an integral part of the company. Mark, Farmhouse), cut into 1/2 inch cubes.
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 1/2 cup chopped reduced fat ham
retail side of the business and has gained a reputation with suppliers and cus-
3/4 cup shredded fontina cheese
tomers of having true talent in the design of flavored, specialty cheese.
1 2/3 cup fat free milk
Beechwood Cheese Company is licensed to produce Cheddar, Colby, Muenster,
Brick, Monterey Jack, Gouda and Edam. Presently, Mark and Kris produce 30
3/4 cup egg substitute
flavors of their natural cheese.
2 teaspoons Dijon Mustard
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 1/2 teaspoon dried basil
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. 1/4 teaspoon salt

The Beechwood Cheese Company ‘s website contains a variety of information, 1/4 teaspoon pepper
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 6 (10 oz) custard cups or ramekins
weeknight supper.
Preheat oven 375
Beechwood Cheese Turkey Roll
Cut a 3-inch tip from each asparagus spear, reserving the stalks for an-
1 lb ground turkey other use. Cut Asparagus tips into 1/2 inch pieces.

1—6 oz Chicken flavored Stove Top Stuffing Heat oil in skillet over med-high heat. Add onion; sauté for 5 minutes or
until tender, stirring frequently. Add asparagus; cover and cook 4 min-
1 egg utes, stirring once. Remove from heat and set aside.

Salt and pepper to taste 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 glass
2/3 cup Quaker Quick Oats cover and it worked great.) Place bread cubes evenly into custard cups.
Top evenly with asparagus mixture, ham and cheese. Combine milk and
2/3 cup shredded Beechwood Garlic Jack Cheese
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 inch.
1– 10 oz can Turkey Gravy
Cover and bake for 30 min. Uncover and bake an additional 15 minutes.
Continued On Next Page... 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 Sendik’s Food Markets is providing these
needed. amazing cheeses at all of our locations. There
are currently three types to choose from: Big
By 1870, they were making cheese to preserve and share their milk.
Ed’s, Greenfields and LeClair Farm Goat
Pride in tradition ran deep as they cared for their animals, land and
Cheese.
family. Saxon brand cheeses use only milk from their herd grazing in
season 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
Fresh Ricotta delicate flavor and versatile
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.

MARCH-APRIL, 2009
Delightful Dubliner dip
Mix together the grated cheese, yogurt, mayon-
Try something instead of corned beef and cabbage for St Pat-
naise and horseradish sauce. Add pepper to
rick's day. Jamie, Grafton Sendik’s Cheese-monger, found this
taste. Chill in a bowl. Serve with Cubed
recipe for a great dip using our
Cheese, Carrot Sticks, Celery Sticks, Mixed
famous Dubliner Irish Cheese.
Pepper Slices, Scallions or potato savories.
1 1/2 cup Dubliner Cheese Recipe submitted by Jamie, Grafton Cheese-monger
grated

1 cup Plain Yogurt

Kat-in-Cheese
4 Tablespoons Mayonnaise
Thank you to all of our Sendik’s customers and
2 teaspoons Horseradish fellow Cheese-mongers for making this little
Caption describing
picture or graphic.
Sauce 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

CAHILL PORTER SOUP I get to share my love for everything cheese!

fabulous 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
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.
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!

1/2 lb Cahill Porter Cheddar

Cottage Cheese Squares Work all ingredients to- draw corners to the center and
gether, except the apple- pinch together. Bake on un-
sauce, like pie crust. ( I greased pan, 350 degrees for 20
creamed the butter and to 25 minutes. Frost while still
Dough
shortening together in my warm with a thin Powdered
1 cup Butter food processor, added the Sugar Frosting.
bakers cheese and then
1 cup Shortening
gradually add the flour to
1 lb Bakers Cheese form a dough) Let dough
Frosting rest for at least 1 hours in
4 cups Flour fridge. Taking a small por-
2 Tablespoons Milk tion of the dough, roll out
1/2 teaspoon Salt
and cut into 3 inch
1 teaspoon Butter
1-2 lb jar Applesauce squares. Put 1 teaspoon of Caption describing picture or
1 teaspoon Vanilla applesauce in the center of graphic.
the square,
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MARCH-APRIL, 2009