by Walter Schwartz, deli manager, Byerly’s St. Cloud
Friday, March 2, 2012
On our fabulous trip to Switzerland this past fall, a group of deli managers were able to visit the picturesque Emmental Valley and take a tour of one of the creameries where they make the world famous Emmentaler Swiss cheese.
The drive to the village was breathtaking and when we arrived at the creamery for our tour, we were mesmerized looking out at the rolling pastures across the valley. It truly set the tone for our day.
Merritt Brothen
Friday, January 13, 2012
I’ll admit, I’ve slowly evolved into somewhat of a cheese wiz since I began working for Lunds and Byerly’s. But honestly, what’s not to love about cheese? It’s delicious and pairs amazingly with practically anything – bread, olives, chocolate, nuts, fruit, salumi, wine, beer – the list goes on and on.
Plus, it’s an easy appetizer to prepare. Pick up a wedge of cheese along with any sides mentioned above and you’re done! You’ll have a classy appetizer in less than five minutes.
I’ve also realized there’s always more to learn, as every cheese has its own unique story and history. Some cheeses have been made in a similar manner for hundreds of years, while others are brand new American originals.
by Mike Brantl, deli clerk at Lunds Central
Tuesday, January 10, 2012
I recently had the opportunity to join a busload of my Lund’s and Byerly’s co-workers on a trip through the heartland of Wisconsin visiting cheese makers large and small.
At every stop I was impressed by the cattle-grazing operations on these local pastures in terms of health, safety and a commitment to producing top-quality cheeses.
The highpoint of the three day tour for me was a visit to the Holland Family Farm, home of Marieka’s Gouda. Not as small as my Uncle Albert’s farm near Warren, Minnesota, this farm is home to 850 cows.
by John Stueland, deli category manager
Monday, December 19, 2011
Be it potica, krumkake, or lefsa, the holidays are a time for celebrating family and community culinary traditions. Nonetheless, this season is also a time we seek out new and unique items for gifts or holiday tables. In my home, we make sure to always include the three Cs—crackers, charcuterie, and cheese.
Over the years, many cheeses have come and gone from my Christmas and New Year’s shopping lists. Eichtin’s Tilsit has always been a part of my Christmas. This Tilsit has a creamy-mouth feel with hints of bright citrus on its finish. Eichtin’s Tilset works well with caraway rye crackers.
Hook's 10 Year Cheddar
by Molly Ledin, events and promotions manager
Wednesday, November 30, 2011
Holidays are a time for giving…and eating. At Lunds and Byerly’s, we combine the two by giving you samples of our delicious holiday goods! Each year, we take pride in showcasing our favorite holiday foods and answering your trickiest holiday questions.
Be sure to make plans to visit our Holiday Open House, Saturday, Dec. 3 from 11 a.m. to 4 p.m. and sample our very best! Caribou Coffee will be hot and waiting for you to enjoy while you nibble your way through holiday delights.
One of the items we’ll be sampling is our Lunds and Byerly’s Brie. It’s quite possibly our favorite holiday dish and one of the best deals this holiday season because it’s so versatile. From serving as-is, to adding a simple sweet or savory topping, to baking it and releasing the ooey gooeyness, it’s simply delicious!