|
|
|
|
Wisconsin Monterey Jack Tex-Mex Cheese
One of Wisconsin's hidden little secrets. This cheese is produced in Southwestern Wisconsin with a great rich basil and garlic flavor. Country Connection is the producer of the cheese and uses a Monterey Jack as the base for this cheese. Then they add fresh basil and lots of it. Mark loves to slice the cheese into sticks and then wrap them in wonton Egg dip them and deep fry them to a golden brown. Serve with marinara sauce. Its also great on grilled chicken.
$6.59lb. | | Cedar Valley Mild Provolone Cheese
Mark can't say enough about this cheese. Cedar Valley makes some of the best Pizza cheese in the country. The mild provolone is great mixed with their skim milk mozzarella and the blend gives any baked dish a great stretchy cheese which is fun to eat. Try it also on hot or cold sandwiches.
$3.29lb. | De Mill Shredded Parmesan Cheese
De Mill Parmesan is the perfect every day Parmesan for your meals. Great in alfredo, spaghetti, on salads, soups, fish and chicken. Give it a try.
$6.29lb. | | | What's new with curds and whey at Gooseberries
Over the past month, I have collected some really great cheeses from around the world. Here are just a few for you to try.
Spanish Cabrales Blue: This cheese depending on the year could be made with any type of milk, cow, goat or sheep. We have sheep milk Cabrales that is wrapped in maple leaves. This cheese lends itself to a variety of recipes, on its own or as a dessert. This is a robust cheese. Great with honey, nuts dried fruits and dried meats. Try some big reds like a Malbec or Cabernet Sauvignon.
Spanish Iberico: This is a great cheese because it shows how, by blending the three milks together, that you can make a great cheese. Its smooth and creamy with a kind of cheddar flavor with a tangy finish. This is a very popular cheese with the Spanish who often enjoy it with fresh fruit quince past and savored with a young red wine.
Spanish Garrotxa: I love this cheese because it has a gray exterior with a variety of molds, be them yellow, reddish brown or white. Don't let that turn you away. This cheese is made in the eastern region of Catalonia. This Goat's milk cheese is nutty with herbal and earthy notes on the finish. Great with big reds, red meats or dried meats, fresh fruit and nuts.
Wisconsin Country Connection Monterey Jack Tex-Mex: For those of you who like a little heat with their cheese, this is just for you. It is similar to a pepper jack but with cumin seed added. I love the south western flavor this pepper jack has. Its great on grilled meats or poultry, on sandwiches, or just snacking. Try it with a crisp light white wine.
Wisconsin Country Connection Monterey Jack with fresh basil and garlic: The first time I had this cheese I knew it would do well. It is a mellow Monterey Jack with fresh basil and garlic. I love taking the cheese and slice it into ? inch square sticks and wrap them into wonton wraps, egg wash and fry in oil, just like mozzarella sticks. And then serve with marinara sauce.  | View Mark, our Cheese Monger's, Biography
Mark joins the Gooseberries' team with 25 years of food and hospitality experience. A culinary graduate of MATC in 1985, he has spent his time culminating his experience between management in 4 Star restaurants, private country clubs, leading hotels, private catering and retail food stores. Mark has a real passion for cheese and enjoys educating others about it. He has done live radio show interviews with WOKY radio and has been a weekly guest on local talk shows.
With a passion for cheese, he has participated in the American Cheese Society panel discussion on packaging and shipping of cheeses. He has also taught cheese making classes at WCTC and MATC. He has rolled up his shelves and actually made mammoth cheeses up to 4,000 pounds at Henry's cheese plant.
Mark has been a recognized cheese expert published in numerous newspapers, cookbooks and magazines including Milwaukee Journal Sentinel, Chicago Tribune and Milwaukee magazine. He has enjoyed his time in the kitchen creating new food products. He loves to cook and enjoys food and the new flavors combinations they can make.
In addition to his knowledge about cheese, he also has extensive knowledge about wine. He has designed and received Wine Spectator's Top 100 Award four years in a row for winning the creation of Four Star Restaurant wine lists. He has endless ideas of great ways to pair your wines and cheeses to maximize the flavor of each.
We look forward to Mark bringing his energy and expertise to our imported and domestic cheese sections. You will see Mark many Saturdays doing samplings of featured cheeses. He loves to answer questions, so please ask!
|
|
|
Boar's Head
Sweet Sliced Ham
$6.69lb. | | Boar's Head
Ovengold Turkey Breast
$6.99lb. | Boar's Head
Natural Casing Hard Salami
$7.79lb. | | Boar's Head
Picante Provolone
$5.99lb. | Boar's Head
Deli Mustard
9.5 oz sqz btl
$2.09 | | Boar's Head
Natural Casing Beef Frankfurters
1 lb
$5.89 | Boar's Head
Sauerkraut
1 lb
89¢ | | |
|
|
Foccaccia Bread
Parmesan, Spinach/Feta, Jalapeno/Cheddar or Black Olive/Parmesan
12 oz
$1.89 | | Blueberry Muffin
each
89¢ | Caramel Pecan Roll
each
$1.39 |
Copyright 2006 - 2010 © DW Green Company and Spiegelhoff's
Find us on Twitter and Facebook
|
