Sendik's Real Food - Fall 2007

real food

fall 2007

volum

e 3 numb

er 3

recipes for autumn

35

fall 2007

purchases of this

magazine w

ill help support

Baked Pasta | Whole Grains | Harvest DinnerPear Plates | Quick Stews | Chocolate Chip Desserts

www.sendiksmarket.com real food �

Sendik’s Food Market

A t Sendik’s, we love celebrations. Mostly, we love the food that accompanies a great party or gath-

ering of family and friends. During the fall, we look forward to the traditional holidays of Halloween and Thanksgiving, but also our own holiday—Sendik’s Extravaganza! celebrated in October.

We are also fortunate to celebrate three additional events this year—the opening of three new Sendik’s stores: Sendik’s Elm Grove, Sendik’s Franklin, and Sendik’s at the Betty Brinn Children’s Museum. Sendik’s Elm Grove is scheduled to open by mid Sep-tember. Located in the heart of Elm Grove’s quaint downtown (13425 Watertown Plank Road), we have completely renovated and modernized an existing building to match the charm of this historic village and to create a gathering place for residents. This may be our best renovation ever. We eagerly await the opening so that we can celebrate with the residents of Elm Grove.

Progress at the new Sendik’s in Franklin is being made at a fast and furious pace. With a planned opening in November, the Franklin Sendik’s (5200 W. Rawson Avenue) will be our largest store by square-foot standards, but will still be the “corner” store to serve the Franklin community. This location is our first built from the ground up and it has been specifically designed to help us meet the needs of our customers. We are very proud of this building and look forward to celebrating the grand opening with all of the residents of Franklin.

Sendik’s is also pleased to partner with the Betty Brinn Children’s Museum to

celebrate the opening of a pretend Sendik’s Food Market. This exciting new museum exhibit will provide children an opportunity to shop and work at their own Sendik’s. Visitors can shop, sort, and stack pretend produce, floral, meat, groceries, and dairy as well as load and unload a delivery truck and work the cash register. The exhibit is sure to be a hit and we look forward to serving our future customers at the Museum.

Our mission at Sendik’s is to provide our customers with the best grocery shopping experience—period. We recognize that in order to do this our stores must have the best associates—and we think we do. In this issue, we have dedicated space to the associates that make Sendik’s a fun place to work and shop. The photos were taken this spring during our Anniversary Sale. Special thanks to all of our associates for helping us celebrate every day.

Giving is also a part of celebrating. We have been very fortunate at Sendik’s to be able to give back to our communities. As in the past, a dollar of every purchase of this magazine will be donated to our charitable partner. In the past, our readers, through purchasing this magazine, have given tens of thousands of dollars to very worthy charitable organizations such as ABCD, First Stage, Camp Heartland, Penfield’s, Children’s Hospital, Creative Sharp, and Prevent Blind-ness. This issue, a charitable donation will be made to the Betty Brinn Children’s Museum in recognition of the great work they do in helping with early childhood education.

Finally, celebrations are fun, but they can also be exhausting. When the celebration is over, it is time to rest. One of our little

shoppers at our Grafton store simply got worn out! (See the photo at left.) We hope that future celebrations will be just as much fun and look forward to continuing to serve our existing and new markets with as much enthusiasm as we have in the past. Thank you for celebrating with us.

Sincerely, The Balistreri Family

Elm GrovE (Coming in September)

13425 W. Watertown Plank Rd.Elm Grove, WI 53122

(262) 784-9525

Franklin (Coming in October/November)

5200 W. Rawson Ave.Franklin, WI 53132

(414) 817-9525

GraFton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

WauWatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

WhitEFish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

open 7 a.m. – 9 p.m. daily

04

Reuse your Sendik’s quality paper or plastic shopping bag and receive a 5¢ discount for every bag.

DiDyou Know?

www.sendiksmarket.com

welcome

Celebrate the Season

“Dear Sendiks, Thought you might enjoy this picture of our daughter. Sendik’s celebration (anniversary sale) wore her out, but she couldn’t part with her valuable new possession. We love your store!”

10 real food fall 2007


www.sendiksmarket.com real food 11


As I landed at the Vienna airport, I realized the last time I had been to Austria was in the mid 1980s,

during the height of what is now referred to as “The Scandal.” While critical and revolutionary for the Austrian wine indus-try, this is a trivia question answer to most Americans. In 1986, the European regu-latory authorities accused a number of bulk producing wineries in Europe, most prominently in Austria, of adding small but dangerous amounts of ethylene glycol (the ingredient in antifreeze) to inferior wines in order to boost their alcohol levels. This was in what we refer to as “jug” wine.

While Austria was not the only country involved in this scandal, their government took the most stringent approach to “clean up” the industry. All exports were halted for years. The Austrian wine industry went through one of the most extensive make-overs in viticultural history and is now considered to have one of the most exten-sive and controlled set of wine laws in the world. Once these laws became effective Austria was then back in the wine export-ing business, and a new generation of wine makers were determined to re-establish the reputation of their country.

Austria is a small country, about the size of Wisconsin, with a population around 8 million people. In comparison to large wine producing countries like the United States, Italy, France, or Spain, it produces only a fraction of the juice, but what is made there is considered of topnotch quality today. The community of winemakers working in Aus-tria today is worldly, young, and ambitious, many having traveled and worked at winer-ies all over the globe. Exposed to different styles and techniques, they returned home to refine and refresh their local varieties and wine types.

Most Austrian wines are produced with local grapes that have been grown in the area

for many years—hundreds of years in some cases. The dominant white wine variety is Grüner Veltliner [GROO-ner FELT-lih-ner] (liter-ally translated as “Green from the Countryside”), which makes up more than 30 percent of all wine production. A slew of native and imported white varieties follow that, such as Welschriesling (not related to Rhine Riesling), Weissburgunder (Pinot Blanc), Chardonnay, and in small amounts but of top quality, the noble Riesling. On the red side, Zweigelt [ZAH-VY-GELT] dominates, with Blaufrankisch and St. Laurent (related to Pinot Noir) as the elegant partners. Many top quality Pinot Noir offerings are also emerging.

Although the Austrians speak German, I would argue that the wine style is closer to that of Italy and not Germany. The whites are drier, focused, and have a more powerful style than the fruity, fresh, and charming style of most German table whites. The reds are lush, load-ed with fruit, dry, and well balanced.

On my recent trip to the country, I was there to taste barrel samples of the 2006 vin-tage, which were stunning! I had read early reports on the success of the vintage but didn’t really appreciate it until standing in the cellars of Fred Loimer, Alois Kracher, Josef Pöckl, and many others, and tasting the vintage.

I am very excited about the future of Austrian wines, not only at Sendik’s Mar-kets, but for Wisconsin and the United States at large. The wines are food friendly, loaded with copious amounts of fruit, well balanced, and maybe above all, they are new again. Venture out of the comfort zone and explore the new world of Austrian wines—I highly recommend them! ■

wine shop dietitian’s corner

New Wines from the Old World

By KEvIN GRAcE Sendik’s Wine, Beer, and Spirits Department Manager

Austria Rediscovered and Reinvented

wines to Tryloimer lois Grüner veltliner This

is classic Grüner—it’s what started the Austrian ball rolling again here at Sendik’s! $10.99

kracher Pinot Gris trocken From the famous dessert wine maker, Alois Kracher, comes a dry Pinot Gris that rivals anything from Italy. $12.99

Zantho Zweigelt Austria’s workhorse red grape from Josef Umathum—soft, luscious, dry, forward fruit. $12.99

Prices subject to change.

An Apple a Day…By collEEN KRISTBAuM, MS, RD, cDSendik’s Staff Dietitian

You know the rest. Whether this saying is really true or not, apples are a nutritious and delicious part

of a healthy diet. Apples are low in calories, easy to carry for snacking, a natural mouth freshener, and inexpensive. So while they may not always “keep the doctor away,” eating apples is certainly a move in the right direction!

There are literally hundreds of varieties of apples on the market today. We seem to focus on a dozen or so favorites that include Delicious, Granny Smith, Gala, Fuji, Jonagold, Winesap, and McIntosh. Their tastes are as varied as their names. So it shouldn’t be hard to find one to suit your own tastes!

Nutritionally, apples are a good source of fiber. They provide us with both soluble

and insoluble fiber. Soluble fiber such as pectin actually helps reduce the incidence of atherosclerosis and heart disease by pre-venting the buildup of cholesterol in the lining of our blood vessels. Insoluble fiber is the type of fiber that provides “bulk” in the intestinal tract by holding water and thereby allowing food to move quickly through the digestive system.

Apples are also a source of many vitamins and minerals, including vitamin C, potassium, vitamin A, calcium, phosphorus, and folate. It is a good idea to eat apples with their skin, as that is where you find almost half the Vitamin C content. Remember, Vitamin C is a powerful antioxidant. The skin is also where you find the apple’s fragrance cells.

Let’s not forget, however, what apples do not give us. Apples are naturally sodium, fat,

and cholesterol free. (See the nutrition facts box below for more information.)

There are many old tales regarding the medicinal use of apples. The saying that we are all familiar with actually comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.” And archeologists have found evi-dence that humans have been enjoying apples since at least 6500 B.C.—not to mention its role in the story of Adam and Eve.

Regardless how you like your apples—or the reason you eat them—know that they are a nutritious addition to your diet—and they’re in season. There is nothing sweeter than a fresh apple on a crisp fall day! ■

Information adapted from the University of Illinois Extension, “Apples & More.”

Apple nutrition Facts one medium apple (2 ½” apple with skin)

Calories 81

Iron .25 mg

Carbohydrate 21 grams

Sodium 0.00 mg

Dietary Fiber 5 grams

Potassium159 mg

Calcium 10 mg

Vitamin C 8 mg

Phosphorus 10 mg

Vitamin A 73 IU

Folate 4 mcg





As I landed at the Vienna airport, I realized the last time I had been to Austria was in the mid 1980s,

during the height of what is now referred to as “The Scandal.” While critical and revolutionary for the Austrian wine indus-try, this is a trivia question answer to most Americans. In 1986, the European regu-latory authorities accused a number of bulk producing wineries in Europe, most prominently in Austria, of adding small but dangerous amounts of ethylene glycol (the ingredient in antifreeze) to inferior wines in order to boost their alcohol levels. This was in what we refer to as “jug” wine.

While Austria was not the only country involved in this scandal, their government took the most stringent approach to “clean up” the industry. All exports were halted for years. The Austrian wine industry went through one of the most extensive make-overs in viticultural history and is now considered to have one of the most exten-sive and controlled set of wine laws in the world. Once these laws became effective Austria was then back in the wine export-ing business, and a new generation of wine makers were determined to re-establish the reputation of their country.

Austria is a small country, about the size of Wisconsin, with a population around 8 million people. In comparison to large wine producing countries like the United States, Italy, France, or Spain, it produces only a fraction of the juice, but what is made there is considered of topnotch quality today. The community of winemakers working in Aus-tria today is worldly, young, and ambitious, many having traveled and worked at winer-ies all over the globe. Exposed to different styles and techniques, they returned home to refine and refresh their local varieties and wine types.

Most Austrian wines are produced with local grapes that have been grown in the area

for many years—hundreds of years in some cases. The dominant white wine variety is Grüner Veltliner [GROO-ner FELT-lih-ner] (liter-ally translated as “Green from the Countryside”), which makes up more than 30 percent of all wine production. A slew of native and imported white varieties follow that, such as Welschriesling (not related to Rhine Riesling), Weissburgunder (Pinot Blanc), Chardonnay, and in small amounts but of top quality, the noble Riesling. On the red side, Zweigelt [ZAH-VY-GELT] dominates, with Blaufrankisch and St. Laurent (related to Pinot Noir) as the elegant partners. Many top quality Pinot Noir offerings are also emerging.

Although the Austrians speak German, I would argue that the wine style is closer to that of Italy and not Germany. The whites are drier, focused, and have a more powerful style than the fruity, fresh, and charming style of most German table whites. The reds are lush, load-ed with fruit, dry, and well balanced.

On my recent trip to the country, I was there to taste barrel samples of the 2006 vin-tage, which were stunning! I had read early reports on the success of the vintage but didn’t really appreciate it until standing in the cellars of Fred Loimer, Alois Kracher, Josef Pöckl, and many others, and tasting the vintage.

I am very excited about the future of Austrian wines, not only at Sendik’s Mar-kets, but for Wisconsin and the United States at large. The wines are food friendly, loaded with copious amounts of fruit, well balanced, and maybe above all, they are new again. Venture out of the comfort zone and explore the new world of Austrian wines—I highly recommend them! ■

wine shop dietitian’s corner

New Wines from the Old World

By KEvIN GRAcE Sendik’s Wine, Beer, and Spirits Department Manager

Austria Rediscovered and Reinvented

wines to Tryloimer lois Grüner veltliner This

is classic Grüner—it’s what started the Austrian ball rolling again here at Sendik’s! $10.99

kracher Pinot Gris trocken From the famous dessert wine maker, Alois Kracher, comes a dry Pinot Gris that rivals anything from Italy. $12.99

Zantho Zweigelt Austria’s workhorse red grape from Josef Umathum—soft, luscious, dry, forward fruit. $12.99

Prices subject to change.

An Apple a Day…By collEEN KRISTBAuM, MS, RD, cDSendik’s Staff Dietitian

You know the rest. Whether this saying is really true or not, apples are a nutritious and delicious part

of a healthy diet. Apples are low in calories, easy to carry for snacking, a natural mouth freshener, and inexpensive. So while they may not always “keep the doctor away,” eating apples is certainly a move in the right direction!

There are literally hundreds of varieties of apples on the market today. We seem to focus on a dozen or so favorites that include Delicious, Granny Smith, Gala, Fuji, Jonagold, Winesap, and McIntosh. Their tastes are as varied as their names. So it shouldn’t be hard to find one to suit your own tastes!

Nutritionally, apples are a good source of fiber. They provide us with both soluble

and insoluble fiber. Soluble fiber such as pectin actually helps reduce the incidence of atherosclerosis and heart disease by pre-venting the buildup of cholesterol in the lining of our blood vessels. Insoluble fiber is the type of fiber that provides “bulk” in the intestinal tract by holding water and thereby allowing food to move quickly through the digestive system.

Apples are also a source of many vitamins and minerals, including vitamin C, potassium, vitamin A, calcium, phosphorus, and folate. It is a good idea to eat apples with their skin, as that is where you find almost half the Vitamin C content. Remember, Vitamin C is a powerful antioxidant. The skin is also where you find the apple’s fragrance cells.

Let’s not forget, however, what apples do not give us. Apples are naturally sodium, fat,

and cholesterol free. (See the nutrition facts box below for more information.)

There are many old tales regarding the medicinal use of apples. The saying that we are all familiar with actually comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.” And archeologists have found evi-dence that humans have been enjoying apples since at least 6500 B.C.—not to mention its role in the story of Adam and Eve.

Regardless how you like your apples—or the reason you eat them—know that they are a nutritious addition to your diet—and they’re in season. There is nothing sweeter than a fresh apple on a crisp fall day! ■

Information adapted from the University of Illinois Extension, “Apples & More.”

Apple nutrition Facts one medium apple (2 ½” apple with skin)

Calories 81

Iron .25 mg

Carbohydrate 21 grams

Sodium 0.00 mg

Dietary Fiber 5 grams

Potassium159 mg

Calcium 10 mg

Vitamin C 8 mg

Phosphorus 10 mg

Vitamin A 73 IU

Folate 4 mcg





Tony Flees, customer Service Associate (Sendik’s Whitefish Bay)

Katy Schneider, office Manager (Sendik’s Whitefish Bay)

Mary Jo Sargent, Floral Manager (Sendik’s Whitefish Bay)

Kevan oberdorf, Store Director (Sendik’s Wauwatosa) Donna Koppa, Receiver

(Sendik’s Grafton)

Marilyn Mcculloch, Floral Manager (Sendik’s Wauwatosa)

Shantae Thomas, customer Service

Associate (Sendik’s Wauwatosa)

Al Kingsreiter, Asst. Meat Department Manager (Sendik’s Whitefish Bay)

meet the staffmeet the staff

We re proud to provide your family with quality dairy products for over 75 years.Give your family the best–Reach for the Double G’s.

‘

Thanks to all of our associates for helpingus celebrate during our Anniversary Sale.

Tom Krueger, Wine & Spirits Manager (Sendik’s Grafton)

Richard Reynolds, Asst. Meat Department Manager (Sendik’s Wauwatosa)

Mauricio Jaramillo, Produce Department (Sendik’s Whitefish Bay)

Kathy van loon, Store Director

(Sendik’s Whitefish Bay)

Tina Pompe, customer Service

Associate (Sendik’s Whitefish Bay)

John Holloway, Store Director (Sendik’s Grafton)

Kevin o’Keefe, Head chef

(Sendik’s Wauwatosa)

Robert Britt, Dairy/Frozen Manager; Mike Flanders, Dairy Dept. (Sendik’s Grafton)

Tony Bartoli, Asst. Store Director


Rory Wilson and Keith lester

Meat Dept. (Sendik’s Grafton)

Sara Amyx, Floral Department (Sendik’s Grafton)

victoriya Mnushkina, customer Service

Associate (Sendik’s Mequon)uvaldo Martinez, Melvin Brooks, Juliana

Salas, David Sorensen, Fernando Palma

Deli Team (Sendik’s Whitefish Bay)





Tony Flees, customer Service Associate (Sendik’s Whitefish Bay)

Katy Schneider, office Manager (Sendik’s Whitefish Bay)

Mary Jo Sargent, Floral Manager (Sendik’s Whitefish Bay)

Kevan oberdorf, Store Director (Sendik’s Wauwatosa) Donna Koppa, Receiver

(Sendik’s Grafton)

Marilyn Mcculloch, Floral Manager (Sendik’s Wauwatosa)

Shantae Thomas, customer Service

Associate (Sendik’s Wauwatosa)

Al Kingsreiter, Asst. Meat Department Manager (Sendik’s Whitefish Bay)

meet the staffmeet the staff

We re proud to provide your family with quality dairy products for over 75 years.Give your family the best–Reach for the Double G’s.

‘

Thanks to all of our associates for helpingus celebrate during our Anniversary Sale.

Tom Krueger, Wine & Spirits Manager (Sendik’s Grafton)

Richard Reynolds, Asst. Meat Department Manager (Sendik’s Wauwatosa)

Mauricio Jaramillo, Produce Department (Sendik’s Whitefish Bay)

Kathy van loon, Store Director

(Sendik’s Whitefish Bay)

Tina Pompe, customer Service

Associate (Sendik’s Whitefish Bay)

John Holloway, Store Director (Sendik’s Grafton)

Kevin o’Keefe, Head chef


Robert Britt, Dairy/Frozen Manager; Mike Flanders, Dairy Dept. (Sendik’s Grafton)

Tony Bartoli, Asst. Store Director


Rory Wilson and Keith lester

Meat Dept. (Sendik’s Grafton)

Sara Amyx, Floral Department (Sendik’s Grafton)

victoriya Mnushkina, customer Service

Associate (Sendik’s Mequon)uvaldo Martinez, Melvin Brooks, Juliana

Salas, David Sorensen, Fernando Palma

Deli Team (Sendik’s Whitefish Bay)



I f you’re asking where you might find cheddar in England, someone may direct you to the West Country unless

you specify that you’re looking for the nearest cheese shop. It was this area that gave its name to the cheese, which has been associated with the locale since at least the 12th century—as far back as records go. The dramatic landscape surrounding the town of Cheddar is home to the Cheddar Gorge, and cheese lore speculates that it was here in the Cheddar Caves, with their constant temperature and high humidity (perfect for storing and maturing cheese), that cheddar cheese was born.

As the Brits ventured around the globe, their cheesemaking expertise followed them. Today cheddar cheese is produced through-out the world, especially in English-speaking countries such as Ireland, Canada, the United States, South Africa, New Zealand, and Aus-tralia, as well as Sweden and Belgium.

All natural cheese begins with milk (usu-ally cow’s, sheep’s, or goat’s), which is then curdled to separate the solids (curds) from the liquids (whey), then more moisture is removed and it is further processed depend-ing on the variety. Cheddar, made from cow’s milk, is classified as a semifirm cheese. The balance of acidity, salting, and aging sets it apart from other cheeses. Cheesemaking is an art as well as science, so you may taste different nuances in cheddar from various producers. The milk (which may be pasteur-ized or unpasteurized) can also vary by sea-son, depending on whether the cows graze on fresh grass in spring and summer or hay in winter. Cheddar is typically a white or very light yellow color, though sometimes a natural food coloring such as annatto—an extract from the seed of the tropical achiote tree—is added to give it an orange color. Coloring may have originally been added to cheddar made with winter milk; since the cows ate hay in winter, the cheese made may have been lighter in color than that

made from milk when the cows grazed on green plants during the spring and summer, which had a slight orange hue.

After cheddar is formed, it is coated with wax or other protective coating or wrapping, then cured or aged for varying lengths of time in a humidity- and temperature-controlled environment. The age or degree of curing is very important in making cheddar: Some is aged only a few months, while others are aged up to six years or more. As cheddar matures, it loses moisture, and its texture becomes drier and more crumbly. The flavor also takes on a “bite” or sharpness, which is the result of increased levels of salt and acids that naturally intensify during the aging process. If the cheese is aged 12 months (called “old” or “sharp” cheddar) the sharpness becomes very noticeable, and at 18 months (“extra old” or “extra sharp”) it overtakes the typical cheddar flavor. Premium aged cheddars begin at two years of aging and are increasingly sharper, saltier, and more crumbly.

Cheddar is labeled according to its age/sharpness level and may also include the number of months or years it was aged. The terms vary slightly by country but generally signify the same levels. Cheddar made in the United States may be labeled “mild,” “medium,” or “mellow,” and “aged” or “sharp.” English cheddar often is “mature,” “extra mature,” and “vintage.” And Irish cheddar may be labeled simply

“aged” or “vintage,” which is a term used for cheddars aged 12 months or more.

When selecting cheddar, consider how you plan to use it. The younger or moderately aged cheddars may be a good choice for everyday use, such as in sandwiches, sauces, on vegetables, and atop cheeseburgers. Five- or six-year-old cheddar may be a good choice for a cheese course when entertaining—or just to savor on its own. Cheddar is best served at room temperature to help bring out the flavor—about 20 minutes to an hour out of the fridge should do the trick.

Centuries ago, English cheddar had to be specially ordered from dairy farmers and wasn’t routinely produced. Luckily, today we can easily enjoy a wide range of options from around the globe. ■

we RecommendWidmer’s 6 year-old Cheddar A Wisconsin Cheddar, this is rich, intense, aged but still creamy.

Widmer’s medium Cheddar Smooth, tangy yet mild and buttery.

Carr valley 10 year-old Cheddar Eye-opening taste sensation, complex, delicious.

irish aged Cheddar Aged over 12 months, full layered flavor, full of savory undertones.

The Age of Difference Whether mild or sharp, cheddar cheese is a solid favorite.

the cheeseboard

Our Italian pizzas are just

like our Italian relatives:

available in both thin and thick.

Whether you're a thin crust or thick crust fan, Palermo's makes a pizza you'll love.

Our Primo Thin is the first frozen pizza with an ultra-thin crispy crust, while our

Rustico's thick rising crust is so authentic it was born in our own family pizzeria.

And both use premium toppings not found on other frozen pizzas, like kettle

cooked Italian sausage, real fire-roasted vegetables and whole milk Mozzarella,

Asiago and Gorgonzola Bleu Cheeses. Try one today and you'll not only save a

trip to the pizzeria, you'll also save a buck.

9/30/2007



I f you’re asking where you might find cheddar in England, someone may direct you to the West Country unless

you specify that you’re looking for the nearest cheese shop. It was this area that gave its name to the cheese, which has been associated with the locale since at least the 12th century—as far back as records go. The dramatic landscape surrounding the town of Cheddar is home to the Cheddar Gorge, and cheese lore speculates that it was here in the Cheddar Caves, with their constant temperature and high humidity (perfect for storing and maturing cheese), that cheddar cheese was born.

As the Brits ventured around the globe, their cheesemaking expertise followed them. Today cheddar cheese is produced through-out the world, especially in English-speaking countries such as Ireland, Canada, the United States, South Africa, New Zealand, and Aus-tralia, as well as Sweden and Belgium.

All natural cheese begins with milk (usu-ally cow’s, sheep’s, or goat’s), which is then curdled to separate the solids (curds) from the liquids (whey), then more moisture is removed and it is further processed depend-ing on the variety. Cheddar, made from cow’s milk, is classified as a semifirm cheese. The balance of acidity, salting, and aging sets it apart from other cheeses. Cheesemaking is an art as well as science, so you may taste different nuances in cheddar from various producers. The milk (which may be pasteur-ized or unpasteurized) can also vary by sea-son, depending on whether the cows graze on fresh grass in spring and summer or hay in winter. Cheddar is typically a white or very light yellow color, though sometimes a natural food coloring such as annatto—an extract from the seed of the tropical achiote tree—is added to give it an orange color. Coloring may have originally been added to cheddar made with winter milk; since the cows ate hay in winter, the cheese made may have been lighter in color than that

made from milk when the cows grazed on green plants during the spring and summer, which had a slight orange hue.

After cheddar is formed, it is coated with wax or other protective coating or wrapping, then cured or aged for varying lengths of time in a humidity- and temperature-controlled environment. The age or degree of curing is very important in making cheddar: Some is aged only a few months, while others are aged up to six years or more. As cheddar matures, it loses moisture, and its texture becomes drier and more crumbly. The flavor also takes on a “bite” or sharpness, which is the result of increased levels of salt and acids that naturally intensify during the aging process. If the cheese is aged 12 months (called “old” or “sharp” cheddar) the sharpness becomes very noticeable, and at 18 months (“extra old” or “extra sharp”) it overtakes the typical cheddar flavor. Premium aged cheddars begin at two years of aging and are increasingly sharper, saltier, and more crumbly.

Cheddar is labeled according to its age/sharpness level and may also include the number of months or years it was aged. The terms vary slightly by country but generally signify the same levels. Cheddar made in the United States may be labeled “mild,” “medium,” or “mellow,” and “aged” or “sharp.” English cheddar often is “mature,” “extra mature,” and “vintage.” And Irish cheddar may be labeled simply

“aged” or “vintage,” which is a term used for cheddars aged 12 months or more.

When selecting cheddar, consider how you plan to use it. The younger or moderately aged cheddars may be a good choice for everyday use, such as in sandwiches, sauces, on vegetables, and atop cheeseburgers. Five- or six-year-old cheddar may be a good choice for a cheese course when entertaining—or just to savor on its own. Cheddar is best served at room temperature to help bring out the flavor—about 20 minutes to an hour out of the fridge should do the trick.

Centuries ago, English cheddar had to be specially ordered from dairy farmers and wasn’t routinely produced. Luckily, today we can easily enjoy a wide range of options from around the globe. ■

we RecommendWidmer’s 6 year-old Cheddar A Wisconsin Cheddar, this is rich, intense, aged but still creamy.

Widmer’s medium Cheddar Smooth, tangy yet mild and buttery.

Carr valley 10 year-old Cheddar Eye-opening taste sensation, complex, delicious.

irish aged Cheddar Aged over 12 months, full layered flavor, full of savory undertones.

The Age of Difference Whether mild or sharp, cheddar cheese is a solid favorite.

the cheeseboard

Our Italian pizzas are just

like our Italian relatives:

available in both thin and thick.

Whether you're a thin crust or thick crust fan, Palermo's makes a pizza you'll love.

Our Primo Thin is the first frozen pizza with an ultra-thin crispy crust, while our

Rustico's thick rising crust is so authentic it was born in our own family pizzeria.

And both use premium toppings not found on other frozen pizzas, like kettle

cooked Italian sausage, real fire-roasted vegetables and whole milk Mozzarella,

Asiago and Gorgonzola Bleu Cheeses. Try one today and you'll not only save a

trip to the pizzeria, you'll also save a buck.

9/30/2007


Sendik’s Food Marketcommunity support

Sendik’s Food Market is pleased to part-ner with the Betty Brinn Children’s Museum, southeastern Wisconsin’s

premier educational facility devoted to help-ing young children develop skills that will help them succeed in school—and for a lifetime.

Early learning is a critical tool for improv-ing school readiness, and an important investment in our community’s future. The Betty Brinn Children’s Museum is a pri-vate, non-profit organization dedicated to providing educational experiences that help young children acquire fundamental skills during their formative years, and to educat-ing adults about the profound influence of early learning on a child’s success in school and throughout adult life. The Museum serves 160,000 children and adults annually from throughout Southeastern Wisconsin and Northern Illinois. Museum exhibits and programs are designed for children up to age 10, but focus on meeting the developmental needs of infants, toddlers and preschool-ers. The Museum is considered one of the best facilities of its kind in the nation and is among the most respected and popular family resources in Milwaukee. Because the Muse-um does not receive any operating assistance from the United Way or from city, county, or state governments, private contributions are essential to its operation.

interactive exhibits The Museum has featured a variety of engaging permanent and changing activities during its 12-year presence at Milwaukee’s lakefront including: It’s Artastic!, where children create and perform as they learn about the visual, language, and performing arts; My Body Works, an area that focuses on physiology and making healthy choices; Raceways, where children can have fun as they explore the science of motion; Betty’s Busy Backyard, a pretend outdoor environ-ment designed just for infants and toddlers; and A Trading Place and WBB-TV, a series of kid-sized venues where children learn about the people, places, and processes that make a community work.

This fall, Muse-um visitors will enjoy an excit-ing addition to A Trading Place! A pretend Sendik’s Food Market will provide children w i th amaz ing new role-play and learning oppor-tunities. Visitors to the market can shop, sor t, and stock pretend pro-duce, floral, meat, dry goods, dairy, and frozen food items, load and unload a delivery truck, and assist customers in the checkout lane with a scanner and cash register. The Sendik’s Food Market exhibit is sure to become a favorite stop for little shoppers!

Educational programs The Museum’s exhibit experience is comple-mented by hands-on educational programs. Weekly workshops, including Tot Time, Pre-School Pop-In, Art Smart, Puppet Play, Open Art Studio and Betty’s Broadway provide children and caregivers with an opportunity to play and learn together. There are also special programs throughout the year, includ-ing theater productions, dance and musical performances, art workshops, science and nature programs, and story times.

The Museum’s popular field trip programs benefit thousands of school and commu-nity groups annually. The outreach programs ensure access by all children and families in our community. They may enroll in Family Focus, a program that provides free parent-ing education, membership, and transporta-tion subsidies to families in need. Free and reduced admission is also available to schools, child care centers, and community groups that qualify. And, all children and families can visit the Museum free of charge on the third Thursday of each month during the Wauwatosa Savings Bank & FOX 6 Neigh-borhood Night. ■

Betty Brinn Children’s MuseumHelping children play, learn, and grow

Upcoming events2007 Gala “Get wicked!” October 6 The Museum’s largest annual fundraiser, black-tie-optional. For more information call 414-390-5437, ext. 242.

Sendik’s Food Market Exhibit Grand opening October 2007

not-So-Scary Halloween presented by Sendik’s Food Market October 25 – 28, noon – 4 p.m.

Gingerbread workshop November 23

Curious George: Let’s Get Curious! Exhibit November 24, 200–June 1, 2008 Members-only exhibit premiere on November 23.

wauwatosa Savings Bank & FoX 6 neighborhood night FREE admission from 5 p.m. – 8 p.m. on the third Thursday of every month.

The Adventures of MR. PoTATo HEAD Exhibit world Premiere Summer 2008

Museum hours: 9 a.m. – 5 p.m. Tuesday–Saturday and noon-5 p.m. Sunday. Closed Monday (September–May).

Admission: $6 per person; $5 seniors; free for members and children younger than 1 year.

information: 414-390-KIDS (5437) • www.bbcmkids.org

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Sendik's Real Food - Fall 2007

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