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Hansen's Dairy stores will be closed today on Easter, April 1.
That's no foolin'!
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DID YOU KNOW? To make our cheddar cheese curds, the cheese is cut and pressed together into slabs, which are stacked on top of each other. The cutting and stacking of the slabs is repeated many times to press out the moisture (whey). This process is called
cheddaring. Curds are best enjoyed the same day they are made, but will be "squeaky" for up to a week!
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We had one winner last month in our CA$H COW contest! Congrats to Lisa Nelson of Janesville for finding a $5 jug.
We will label 4 jugs with the big cash prize of $100 in April. Best chances to find them are right away at the beginning of the month! But make sure to keep looking throughout the month as we mark ten $5 jugs every week!
Look inside the jug toward the label to see a "5" or "100".
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The Real Deal:
Free gallon of white milk
with $25 purchase!
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Tour season opens April 2
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Are you looking for something fun to do? Hansen's Dairy farm tours are a memorable activity for all ages.
During a hands-on tour, visitors get to ride the trolley (weather permitting), milk a cow, bottle-feed a calf, pet our kangaroos, make butter and try all of our products (including ice cream)!
Reservations are required by calling 319-988-9834. Hands-on tours only take place in the late afternoon (typically 3:30 p.m.) Monday through Saturday. For more information, visit the Tour page on our web site or our blog post, 5 tips for touring Hansen's Dairy farm.
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World Cheese Championship winners
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Several of the Wisconsin cheeses that are sold at Hansen's Dairy stores scored very high at the World Cheese Championships in Madison, Wisconsin, in March. Here are the top performers and how they placed in their respective classes:
- Arena Colby, No. 1
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Decatur Harvarti,
No. 2
- Westby 4% large curd cottage cheese, No. 2
- Decatur Muenster, No. 4
- Deppler Baby Swiss, No. 3
Check out the
recipe below for using Deppler Baby Swiss in your grilled cheese sandwiches!
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Thanks to all who braved the weather to come out to Cedar Valley BaconFest on March 24!
Hansen's Dairy made special bacon-flavored cheese curds for the event. They paired very well with the barbecued pork, beef, bacon, doughnuts, cupcakes and other bacon-infused items.
Our own Blake Hansen (below, left) even spontaneously entered the rib-eating contest sponsored by Starbeck's Smokehouse. He didn't eat the 12-bone rib rack in the fastest time, but he got a great meal out of the deal! 
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Help us celebrate Earth Day! On April 22, customers at our Waterloo and Cedar Falls stores who use their Hansen's Dairy insulated bags for their groceries will receive
10% off their purchase!
Also that day, insulated bags for purchase will be $1.00 off. We have gold, purple, red and black bags. Buy matching colors for your favorite state university teams!
These bags are great for the environment and for keeping your groceries cool. We also encourage our customers to recycle those Hansen's milk jugs!
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Frenchie Anway and her dog, Micah |
The April Customer of the Month is
Frenchie Anway
of Waterloo.
Frenchie has lived in Waterloo for 28 years, but has recently discovered what she calls a "little gold mine" in Hansen's Dairy stores.
Frenchie, 59, has dealt with a variety of allergies and intolerances to lactose, wheat and corn her whole life, which resulted in rashes, hives, acne, sinus problems and bronchitis.
She'd been drinking lactose-free milk but was less than satisfied with it. While looking online for other solutions, she discovered that people with lactose intolerance have had success drinking Hansen's milk, possibly due to it being non-homogenized and easier to digest.
For the past few weeks, Frenchie has tried several foods from Hansen's stores.
"The milk is working for me beautifully," she said, along with CountryView Dairy yogurt and Carr Valley goat cheddar.
She has not had any problems with anything, and usually she'd know "within 15 minutes."
"I'm just tickled pink that I can have something really good and wholesome, and my body is accepting it easily," she said.
So has she tried Hansen's ice cream yet?
"That's next on my agenda," she said.
Thanks, Frenchie! Customers of the Month receive a $5 gift certificate to use at our stores and two free hands-on tour passes to the farm (a $24 value). You could be chosen by filling out an entry form at our stores or through your comments on our
Facebook and
Twitter pages.
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Our April Cow of the Month is watching the NCAA Men's Basketball Tournament closely, especially now that her team will be playing for the national championship.
Michigan
is 2 and a half years old and has given birth to one bull. She will calve again in September.
At six months into her rookie lactation, Michigan is recording 10,800 pounds of milk and 400 pounds of butterfat. She's slightly below her teammates on the milk production stat sheet but should improve as an upperclassman. She always gives 110%!
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Cooking with Hansen's
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You probably don't need a recipe for grilled cheese, but there's nothing wrong with spicing up your routine with great ingredients. This recipe is adapted from The Washington Post, and starred ingredients can be purchased at Hansen's Dairy stores.
Grilled Baby Swiss and Tomato Sandwich
Servings: 1 sandwich
Ingredients
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1 tablespoon mayonnaise
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2 slices country white bread
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1/2 ripe Roma or other tomato, cut into thin slices
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2 ounces thinly sliced Deppler Baby Swiss cheese*
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2 slices Beeler's bacon*, fried until just beginning to crisp, then drained on paper towel (optional)
- Six leaves Rolling Hills arugula* (optional)
Directions
Spread the mayonnaise on one side of each slice of bread. Place one slice, mayo-side down, on a clean work surface and arrange the tomato slices on it. Top with the cheese, bacon and arugula, if using. Lay the second slice of bread, mayo-side up, on top of the sandwich.
Heat a dry nonstick skillet over medium heat; place the sandwich in the center. Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes). Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted. Transfer to a plate and cut in half. Serve hot.
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