We return to our cheese glossary for the letters N and O!
Natural
A general term for cheese that has been made directly from milk, whether it is pasteurized or unpasteurized. It can also refer to the cheesemaking process itself of coagulating or curdling the
milk, stirring and heating the curd, draining the whey and collecting or pressing the curd.
Natural Rind
A rind that forms naturally on cheese whilst it is drying and ripening. Ripening agents or washing are not used to create the natural rind. Most semi-hard and hard cheeses will have this, including Parmesan and Romano Pecorino.
Nutty
Cheeses with a nut-like flavor, such as Swiss cheeses.
Oily
This can describe the body, flavor or aroma of a cheese.
Open
A term applied to cheese varieties containing small holes that develop during the manufacturing process. These holes may be small or large, densely patterned or randomly scattered, and irregular in shape. Air might be introduced through punctures made with steel pins, such as in the production of blue-veined cheeses. These pin holes are not the same as the open ‘eyes’ that form during fermentation of cheeses such as Swiss cheese.
Organic
Grown without the use of chemical pesticides or fertilizers.
Overripe
A cheese that has gone past its best. It has likely become too soft.
Ovolini
A ball of fresh mozzarella, weighing approximately four ounces.
Oxidation
This can cause cheese to become bleached or dry, depending on how it has been packaged.
We have come to the halfway point of our cheese glossary and we are really enjoying teaching you all about the different terms associated with cheese. We hope it is helping you to learn more about the cheeses that you love. What would you like to learn about next? Let us know in the comments below and we will make it the focus of our next set of posts!
Manchego is a sheep’s milk cheese from Spain. The shape of Manchego cheese is very characteristic and defined. It has an intense taste and crumbly texture which makes it perfect for eating alone. It has a rich golden color and small holes. It is traditionally made with grass molds so it has a very distinctive zigzag pattern on the cheese. It appears as a herringbone pattern n the rind, which is inedible.
The rich, semi-firm product is aged in natural caves for two to six months, giving it a zest and exuberant flavor. It is always aged for a minimum of two months. There are significant changes in the flavor over time and sometimes in Spain, you will see it served in a variety of ages.
Manchego cheese is made in the La Mancha region of Spain. It has a long historical and literary tradition, as it was mentioned by Cervantes in the legendary “Don Quixote of La Mancha”.
It is made from the whole milk of the Manchega sheep, which are only bred in the La Mancha region. Archaeological remains show that a cheese like Manchego may have been made as far back as the Bronze Age.
Marbled
Marbled cheese is usually a blend of Monterey Jack and Colby cheese, marbled together to create a striking effect. Monterey Jack is a buttery, semi-firm cheese that originated in California. It is usually only aged for around a month, making it a fresh, fairly soft cheese to enjoy.
Medium-aged
A semi-hard or hard cheese that has usually been aged for three to six months.
Mozzarella
Mozzarella is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages.
Derived from the Neapolitan dialect spoken in Campania, mozzarella is the diminutive form of mozza (“cut”) or mozzare (“to cut off”) derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading “milk cream, fresh butter, ricotta cheese, fresh Mozzarella, and milk”.
Citric acid and milk are combined and then heated until the mixture is ready to have rennet added. At this point, the curds and whey will have separated and the curds will be cut. They are the removed, stretched and kneaded until they become the cheese that we recognize.
Muenster
Muenster cheese is a mild, white cheese with a reddish-orange rind made from paprika. This can be eaten but is often cut off. It is semi-firm in texture with a mild smell that stronger as it ages. Muenster cheese is currently made in Germany, France, and the United States. It was originally made by Benedictine monks that migrated to the Alsace region of France. The cheese was created to save milk and feed numerous people. The original name “munster” comes from the word monastery. Authentic French Muenster cheese is made from the milk of cows that graze in the Vosges mountains of eastern France. Today, farmers still use traditional methods of cheese-making.
Are you enjoying learning about cheese? Let us know in the comments!
It’s time to return to the cheese glossary. Onto the letter L!
Lactose
A type of sugar found naturally in milk.
Lacy Swiss
Lacy Swiss was invented by Alpine Lace Brands in 1985 in response to the growing need for healthier alternatives. This cheese is closely related to Swiss cheese, but the whole milk used to produce swiss cheese is replaced with low fat milk to provide a healthier alternative with a lower fat content. It gets its name from the lacy appearance of the slices, which usually have a creamy, ivory color to them. It has a delightfully light and nutty flavor. If you follow a lactose-free diet, then this cheese is naturally free of lactose.
Lacy Baby Swiss
Lacy Baby Swiss is a young, semi-soft cheese distinguishable by its myriad of small holes. Baby Swiss is made by substituting water for the milk’s whey to slow bacterial action compared to a traditional Swiss Cheese. The Lacy version has smaller holes and a milder flavor, as well as the lower fat and sodium content found in Lacy Swiss.
Limburger
Limburger is rated as one of the stinkiest cheeses in the world! It is a spreadable cheese with an almost bitter flavor. A rind washed cheese, it has a distinct brown-colored rind with semi-soft, ivory cheese inside. It can be quite mild but it also has a distinct grassy and mushroom taste. The aftertaste has a tang to it.
The bacteria Brevibacterium linens causes the odor and the maturing process which creates Limburger. When it is young it has a firm, crumbly texture with a salty flavor, like feta. At six weeks, the edges soften but the center stays firm. By two months it is almost all smooth and creamy and by three months it develops its intense smell and flavor. Limburger originated in the historical Duchy of Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. However, most Limburger today comes from Germany. Only one company in the United States still makes it, the Chalet Cheese Cooperative of Monroe, Wisconsin. We’re proud to source our Limburger Cheese from Wisconsin.
Lipolysis
This refers to a process that takes place during cheesemaking. Milk contains a fat (or lipid) called triglyceride. Using enzymes called lipases, the fatty acids in triglyceride are separate from the glycerol. They become free fatty acids that have taste and aroma. Without this process, cheese would be incredibly bland.
Lucerne
Lucerne Cheese is a young, semi-soft cheese with small holes, somewhat similar to Baby Swiss. It has a very mild flavor that is both light and smooth. It’s also lower in fat and sodium than Swiss cheese, making it a delicious favorite for those counting calories or watching their sodium intake.
Is there anything else you would like us to define in the cheese glossary? Let us know in the comments!
After part 1, where we explained the different parts of a wine glass and how to choose the right material for your glasses, we return with part 2.
How to Choose Wine Glasses: White Wine
White wine glasses usually have a small bowl which helps to preserve the floral aromas and bring out the acidity of the wine. The smaller glass also helps to maintain the cool temperature necessary for the enjoyment of white wine. The lighter the wine, the smaller the opening of the glass should be to make the ‘finish’ of the wine slower.
How to Choose Wine Glasses: Red Wine
Red wine should be served in a larger glass with a wider mouth. This directs the wine towards the tongue ready to taste it and delivers the aroma to your nose without the strength of the alcohol. The wider opening also makes it taste smoother. The largest glasses are best with a bold red wine such as a Cabernet Sauvignon or Bordeaux. These are usually called Bordeaux glasses. Smaller red wine glasses may be used for lighter wines such as a Pinot Noir. These are often called Burgundy glasses.
The large bowl of the glass directs the wine towards the tongue ready to taste it. Red wine glasses are also taller than a white wine glass as this maximizes the flavor. A Bordeaux glass delivers more aroma to the nose without the strength of the alcohol and the wider opening makes it taste smoother. Sometimes spicy red wines may be served in a smaller glass as the flavors are softened when they hit your tongue more slowly.
Sparkling Wine Glasses
A sparkling wine is usually served from a tulip-shaped glass or flute. This is because the upright, narrow glass retains the carbonation and flavor of the drink. Flutes create a steady stream of fizz and preserve the bubbles in the wine. A tulip-shaped glass or a narrow-mouthed white wine glass will usually help you to enjoy the aroma and taste of the wine more.
Rose Wine Glasses
As rose is similar to white wine, it is acceptable to serve rose wine in a white wine glass. However, there are specific glasses that are more suitable for rose wine. Generally, a short bowl with a slight taper or a flared lip is the best for these wines.
The flared lip allows the wine to run out of the bowl straight onto the tip of the tongue. This is where our taste buds are most sensitive to sweet tastes, which you will find many of in rose wines. A more full-bodied rose wine can be served without the flared lip.
Dessert Wine Glasses
When serving dessert wines and fortified wines such as Port, a small glass with a narrow mouth is best. This reduces the evaporation of high alcohol wines. As these wines are extremely sweet, the small glasses direct the wine towards the back of the mouth which avoids an overwhelming sweetness. The smaller glass is also more suitable for such a high level of alcohol.
We hope this is helpful to you when you’re selecting wine glasses. Let us know if you have any questions in the comments!
How to choose wine glasses can seem like something of a mystery. When shopping, we are presented with so many options that it can seem overwhelming. If you need help to decipher which glasses are right for you, you’ll want to read on.
Why do I need to know how to choose wine glasses?
The right glassware will enhance the experience of tasting wine and elevate a glass at dinner time to something that you can really savor. Firstly, a good wine glass means that you can see the color of the wine properly. This is the first thing that you examine when tasting wine, along with swirling it to see the sugar content. It will also allow the aroma of the wine to be released properly and give you space to enjoy it. Whether you have selected the right glass will depend on both the size and the material of the glass. Today we will help you to select the right material.
How to Choose Wine Glasses: Know the Parts
There are four main parts of a wine glass. Knowing the style that you are looking for in your wine glasses can help you to make a great choice.
The foot of the glass is the base that allows it to stand upright. The stem is where you hold the glass. It stops your hands from warming the wine and avoids smudges on the glass. The bowl is the actual cup of the glass. This is where the most variation exists between wine glasses because the different sizes are suitable for different wines. The rim of the wine glass is important because it enhances the experience of drinking the wine. A thin rim that is smooth to the touch will let the wine flow out of the glass easily.
How to Choose Wine Glasses: Buying the Right Material
A variety of materials are used to make wine glasses (yes, not just glass!).
Crystal – this is very strong and can, therefore, be spun into very thin glassware. This creates a smooth rim and refracts the light well, which helps you to better enjoy the colour of your wine.
Lead Crystal – known to have the best light-refracting properties for true wine appreciation.
Durable Crystal Blends – blending crystal with materials such as magnesium makes it less fragile.
Acrylic – whilst these are not technically glass, this can be a great option for taking outside during the summer.
Glass – this is more durable than crystal and is a cost-effective option for wine glasses, but it will usually have a thicker rim.
Deciding what material is right for the wine glasses in your home largely depends on how you will maintain your glasses and how they will be used. If they are for occasional use and you are happy to hand wash them, then the crystal is a great choice. However, if you want to pop your glasses in the dishwasher because they will be for everyday use, then a durable crystal blend can give you the luxury of crystal with the convenience of glass.
Join us later in the week when we’ll explain how to choose wine glasses for different wines.
We’re bringing you three letters from the cheese glossary today: I, J and K!
Industrial
This refers to cheeses that are made using highly automated manufacturing processes. The milk for the cheese will often come from multiple farms rather than from a single origin.
Inoculation
Adding starter cultures to milk to begin the cheesemaking process. Starter cultures can include mesophiles and thermophiles. Thermophiles perform at a higher temperature than mesophiles.
Intense
A cheese with strong, concentrated aromas and flavors.
Interior Ripened
A cheese where the ripening occurs evenly throughout the entire cheese. The aging process begins in the center and makes its way to the outer edge. These can include hard cheeses such as Cheddar as well as soft cheeses like Brie.
Jarlsberg
The famous Jarlsberg cheese of Norway is known for its distinctive sweet and nutty taste, and of course, those large, round holes. This versatile cheese is ideal for cheese trays, sandwiches, grating, and for use in all types of recipes. As early as the 1830s there was active production of unique cheeses with holes in the Laurvig and Jarlsberg county in the South of Norway. In 1956 Professor Ole M. Ystgaard from the Agricultural University of Norway began doing research on these cheese recipes, recognizing the value of this type of cheese. During his research he developed a semi-hard, medium-fat cheese with large holes, successfully combining the cheese-making traditions with modern technologies. The new cheese was named Jarlsberg Cheese after the county where the earlier version had been made during the 19th century.
Jumping Jack
A marble-based cheese with a mix of jalapeno and habanero peppers added to give it a spicy kick.
Kaas
The Dutch word for cheese.
Kase
The German word for cheese.
Kashta
A very creamy cheese originating from the Middle East. It is sometimes baked or simply eaten with honey. This cheese is almost a dessert!
Kefalotyri
A traditional Greek-Cypriot cheese made from sheep milk and/or goat’s milk. It is a very hard cheese with a sharp flavor and dry texture. It is sometimes aged for more than a year to create a strong cheese.
Kefir
A fermented milk drink. It resembles a thin yogurt. This is made using kefir grains, a type of mesophilic symbiotic culture which ferments the milk. Sometimes kefir is then used to make cheese. Both kefir and cheese made from the drink are a source of a wide range of probiotics.
We’ll be back with more from the cheese glossary soon. In the meantime, why not try a new cheese from our wide selection? Let us know which you pick and whether you enjoyed it in the comments below!
An estimated 3 billion cups of coffee are consumed every day around the world. We know that lots of you are true coffee lovers so we’ve put together some ideas to help you celebrate this fun day.
Did you know that coffee beans are actually the seeds of the coffee plant? They are the pit inside the red or purple fruit that looks like a cherry. Usually, there are two seeds within each fruit. The cherries are usually dried for some time in the sun before the seeds are removed. These are then roasted and become the coffee beans that we buy, grind, and make into coffee!
Coffee is now produced in over 50 countries around the world, with the majority coming from South America.
International Coffee Day: Celebration Ideas
We’re starting on a serious note, but it’s an important one. Head to the International Coffee Day website to find out more and to pledge your support for a living wage for coffee farmers. Coffee prices are currently at their lowest point in 15 years and millions of coffee farmers now struggle to make a living or support their families. It’s up to all of us to make a difference to how we buy coffee so that everyone can live a better life.
Also on the International Coffee Day website, you can find a fun quiz to test your knowledge of coffee.
Get a new reusable cup. Lots of us around the world are trying to reduce our waste and a great place to start is with ditching single use coffee cups. You can grab a reusable mug from a wide variety of stores both in store and online. Many coffee shops will offer you some money off your drink for helping to save the planet!
Try our Shisler’s Cheese House Coffee Mug. If you’re at home, then we’ve created a mug that lets you proudly show off as one of our customers. Perfect for a quick coffee before work in the morning or a cosy afternoon with a book.
Have a coffee with some cheese! This might surprise you, but Limburger Cheese is sometimes served with a strong black coffee. It has such a strong taste and aroma that it is best paired with an even stronger drink. If you try it, let us know what you think in the comments below!
If you drink coffee every day, take a simple moment to appreciate all the effort that went into your cup.
We proudly stock REACH coffee. This is specialty grade coffee from the region of Chanchamayo, Peru that is roasted in Cleveland, Ohio. You can order online or pop in to buy some today.
How will you be celebrating International Coffee Day? Let us know; we’d love to hear all about it!
It’s time for the letter H in our cheese glossary.
Half-wheel
Sometimes called a split. Wheels of cheese are sometimes split horizontally or vertically, mostly so that shops can take less cheese at once.
Halloumi
A semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk. It is og Greek origin and is salty and slightly squeaky. It can be grilled or fried because it has such a high melting point, making it a great cheese for salads and using as an alternative patty for burgers. It is sometimes aged which gives it a much stronger flavor than the brined version usually available.
Hard
Hard cheeses are those that have been aged so that they have a lower moisture content than fresh cheese. They are often dry and crumbly. Hard cheeses include Parmesan, Gruyere, and Cheddar.
Harp
A tool with cutting wires used to cut the curds.
Hard-grating
Cheeses that are well-aged and easily grated. Often they are used in cooking or at the table to add a finish to a dish. These include Parmesan, Romano Pecorino and Asiago.
Havarti
Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is rindless, with a smooth surface and a cream or yellow color depending on the type. It has very small and irregular eyes (holes). It has a buttery aroma and a generally sweet taste with a slightly acidic tang. Havarti can be sharp in the stronger varieties, resembling Swiss cheese. It is a washed curd cheese, which contributes to the subtle flavor of the cheese. The cheese will usually be aged for around three months and as it ages it becomes saltier and nuttier.
We also stock Havarti with Dill and Havarti with Caraway for those looking for additional flavor. Dill combines the flavors of fennel, anise, and celery, with a slight bitterness, whilst caraway has a very pungent, earthy anise flavor.
Heat-treated
Milk that is subjected to heat in order to eliminate pathogens and organisms, but at a lower heat than is required for pasteurization. This can have less of an effect on the taste than a full pasteurization process.
Homogenization
A process that breaks down the fat globules found in milk and then incorporates them. This stops the cream from separating and rising to the top.
Hooping
The process of putting fresh curds into mold forms.
Hot Performance
This is simply a term for the response a cheese has to heat.
As always, please get in touch if there is something you want to learn about cheese that we haven’t yet covered! We’re always keen to add more to the cheese glossary as we go along.
With many of us back at school and work after a fun summer, many of you will be thinking about options for packed lunches. There’s nearly always someone in the household that needs to take lunch with them in the morning.
Packed Lunch Ideas: Warming Lunches for Fall
As it starts to get cooler, you’re probably going to want something warming at lunch. Why not take a delicious soup, hearty stew or even a rich pasta dish with you to keep the cold at bay. There are so many options for food containers that will keep your lunch hot as you work or learn these days. Not only that, but taking your own along reduces the environmental impact of packaged foods.
Packed Lunch Ideas: Baking Mixes
Our range of quick baking mixes will help you to whip up something quick for tomorrow’s lunch that feels truly homemade.
For the sweet tooth, we have a great range of muffin mixes. These include strawberry, apple cinnamon, chocolate chip, pumpkin raspberry, and “bran”ana.
Packed Lunch Ideas: Trail Mix
We’ve got a trail mix to suit every taste here at Shisler’s Cheese House!
Banana Split Mix: Cranberries, banana chips, almonds, chocolate covered peanuts, chocolate drops, pineapple tidbits, raisins, yogurt covered peanuts, peanuts, and yogurt drops for those of you looking for a fruity sweet treat.
Amish Hot Mix: Hot Cajun sesame sticks, taco sesame corn sticks, redskin peanuts, pretzel twists, and chili bits for spicy food lovers.
Buggy Trail Mix: Butter toffee peanuts, honey roasted sesame sticks, cheddar crackers, pretzel nuggets, and wheat crackers for anyone who loves a bit of crunch.
We also have a Diet Trail Mix, Mikey’s Mix and a basic Trail Mix. You could even combine some of these to create your ultimate trail mix. This is a great snack if you’re sending hungry kids to school. Just be sure to check whether the school has any allergy requirements as you may not be able to send snacks containing nuts.
Packed Lunch Ideas: Dried Fruit
Another great healthy snack is dried fruit. We stock Think Fruit: a fab dried fruit snack. Try pineapple, blueberries, cranberries, peach slices, cherries, and cinnamon apple slices to discover your favorite.
We hope some of these ideas will be useful to you as you plan your lunches in the coming weeks. Something that you might find useful is creating a meal plan so that you always know what’s coming up for lunch and which snacks you need to stock up on. You could even cook batches of meals ahead of time and freeze them for later. A couple of great soups and stews frozen in portions can save a lot of time and headaches later!
What do you like to take for your packed lunch? Let us know in the comments!
This refers to flavors and aromas which strongly reflect the animal from which the milk came. Goat’s cheese, for example, is often described as gamey.
Glaeslet cracks
The parallel cracks that appear in Swiss cheese with no eyes.
Gouda
Gouda is a yellow cow’s milk cheese with a red or yellow wax coating. It is made by culturing and heating the milk until the curd separates from the whey. Some of the whey is then drained, and water is added. This is called “washing the curd”, and creates a sweeter cheese, as the washing removes some of the lactic acid. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like calcium lactate or tyrosine crystals. Gouda was named for the province in south Holland where it was originally developed.
Grainy
A descriptive term for the gritty texture which is desirable in certain hard-grating cheeses, such as Parmesan and Romano. It should not go so far as to be mealy. Grainy can also describe a wheat-reminiscent taste found in some cheeses.
Grana
This comes from the Italian word for grain and refers to a group of hard, grainy cheeses. These include Asiago, Grana Padano and Sapsago.
Gruyere
Gruyere (groo-yair) is one of our favorite imported cheeses. Some call it a French cheese while others insist it is from Switzerland. It originated in the Alpine region between Switzerland and France in the eleventh century. It was named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when gruyere cheese gained Appellation d’Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyere cheese. French gruyere-style cheeses must have holes according to French agricultural law, whereas holes are usually not present in Swiss gruyere.
Gruyere Cheese is sweet but slightly salty. It has a flavor that varies widely with age. It is often described as creamy and nutty when it is young, becoming more assertive, earthy, and complex. When fully aged, after five months to a year, it tends to have small holes and cracks which impart a slightly grainy mouthfeel. It is a good melting cheese.
As always, let us know if you have any questions or words for us to define in the cheese glossary in the comments below. We hope that this series is helping you to learn more about cheese. If you ever have questions that need a more in-depth answer and you are local then do pop into the store. We always love to have a chat about cheese with our amazing customers!
