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Cheese Glossary: The Letter B
We continue our Cheese Glossary with the letter B!
A close relation of Swiss cheese, but Baby Swiss is made by substituting water for the milk’s whey in the cheesemaking process. This slows the bacterial action and produces smaller holes and milder flavor than Swiss cheese.
This cheese isn’t actually made from beer! It is a semi-soft combination of Limburger Cheese and Brick Cheese that has a very strong smell and taste. Best enjoyed with rye bread, sliced onion, and a glass of beer.
Brick
A medium-soft cheese made in the form of a large rectangular or brick shape, although it may also be named “brick” because the cheese curds are pressed with clay-fired bricks. It has a sweet, mild flavor when young but matures into a strong ripe cheese.
Bloomy rind
A light white powdery rind that develops on cheeses such as Brie and Camembert. It develops when the surface of the cheese is coated in a Penicillium spore.
Blue cheese
Any cheese that has had a culture of Penicillium added to it. This produces blue veins or spots through the cheese. They are often aged in a temperature- and moisture-controlled environment, such as a cave.
Brined
A cheese that has been brined has matured in saltwater. These include Feta, Halloumi, Gouda, and Gruyere. The salt is used to prevent the growth of bacteria, even in hot conditions. Most brined cheeses will taste clean, salty and acidic. Some brined cheeses are also known as washed rind.
Brushed
Sometimes cheeses are brushed, either by hand or by a machine, to help them stay moist as they ripen.
Burrata
A fresh Italian cheese made from mozzarella and cream. It has an outer shell of mozzarella, filled with stracciatella and cream. Stracciatella is a cheese made from Italian buffalo milk and is made up of small, creamy shreds.
Butterfat
Which terms would you like to see added to the cheese glossary? Let us know in the comments below!
Health Benefits of Cheese
Did you know that there are many health benefits to eating cheese? Of course, we need to consume everything in moderation but we’re excited to share with you some of the great healthy elements of our favorite food.
Calcium
Cheese is an excellent source of calcium. This is important for promoting healthy bones and teeth, especially in our younger years. Even more essentially, calcium helps our muscles to contract and our heart to beat. It is quite vital for our health!
Fat
Some fat in our diet is very important and cheese can provide this whilst also offering many other health benefits. If you need to gain weight for health reasons, then cheese can be an excellent addition to your balanced diet. The healthy fat known as CLA supports our immune systems, regulates blood sugar levels and can even reduce your risk of heart disease. CLA is found in a variety of cheeses, but especially those made with milk from grass-fed cows.
Protein
This is responsible for repairing and protecting our body and also promotes a good immune system. As our bodies do not store protein, we need to make sure that we eat adequate amounts of it each day. Hard cheeses such as Parmesan have the highest protein content; wet, fresh cheeses will have much less.
Vitamin B12
This is the largest and most complex vitamin that we have knowledge of. It helps the production of red blood cells, protein and DNA. Without it, we can experience lethargy and muscle weakness. Cleverly, our body can store away any excess of B12 that we don’t need at the time for up to a year. We can find the highest B12 content in delicious Swiss cheese. That’s an excuse to eat some if ever we heard it!
Vitamin K2
This vitamin can help to prevent some of the most common diseases facing us. It works with calcium and vitamin D to help your bone, skin and dental health. This is another vitamin found most often in hard cheeses, especially Gouda and brie.
Glutathione
You might not have heard of this antioxidant, but a study found that it is found in dairy products. It is great for our brain health and preventing age-related degeneration.
So, there you have it, cheese isn’t simply bad for you. In fact, in most cases, it is the things that we eat cheese on that are unhealthy: pizza bases, nachos, and so on. As part of a balanced diet, cheese provides many of the health benefits that are essential to us. Consider eating cheese with salads, fruits or in dishes with vegetables to keep getting those health benefits without the less healthy foods.
It has been shown that cheeses made with milk from grass-fed animals are the best in terms of nutrients, so you’ll be pleased to know that many of our local cheeses are made from the highest quality milk, with no artificial hormones added.
How do you like to stay healthy? Let us know in the comments below!
Cheese Glossary: The Letter A
This is the first of our posts that will help you to understand all of the terms associated with cheese. We decided that because there are so many different words to describe different cheeses, as well as lots of different techniques used in cheese-making, it would be helpful to explain some of these for our wonderful readers and customers. If you have a word that you would like us to add to the cheese glossary, let us know in the comments below.
Acidity
When cheese is made, bacteria digest sugars in the milk to produce lactic acid. Different factors can be used to make cheeses more or less acidic. Cheeses with a high acidity will be sour, sharp or tart in flavor.
Aged
Cheese that is aged has been left for a certain amount of time in specific conditions. The aging process involves using temperature, humidity, molds, bacteria and time to change the cheese. An aged cheese will lose moisture, making it harder than fresh cheeses. One of our favorite aged cheeses is our delicious aged Canadian cheddar.
Affine
Another word meaning to age cheese.
Affineur
This very fancy term indicates a person who ages cheese. They will decide when it is perfectly ripe and ready for you to eat.
American
American cheese is a processed cheese that is orange, yellow, or white in color and mild in flavor. It has a medium-firm consistency, and melts easily which might by why we enjoy it on cheeseburgers.
Amino Acids
These acids form proteins, which react with other compounds to make cheese tasty.
Fresh and delicious Amish butter is produced from butterfat, one of the byproducts of cheese making.
Ammoniated
This is when a cheese begins to smell or taste of ammonia. It means that the cheese has over-ripened and should, therefore, not be eaten.
Annatto
An orange-red food coloring that is derived from the seeds of the achiote tree. It is used to add yellow and orange colors to foods including cheese. In larger quantities, it can add a nutty, peppery flavor as well as a peppery aroma to foods.
A point
This is a French term to express that a cheese has reached its peak ripeness.
Appellation
This is a legally controlled name for a particular food or drinks, usually associated with a specific place. These are associated with products such as cheese and wine. There are several different terms depending on the country, including Appellation d’Origine Protegee (France) and Denominazione di Origine Protetta (Italy). We’ll always indicate if a cheese has a specific origin.
Asiago
Asiago cheese is an Italian cheese named for a region in Italy where it was first produced. Its texture varies from semi-firm to firm depending on how long it is aged; anywhere from three months up to a year.
We hope that you will find this cheese glossary useful in understanding more about cheese! Did we miss any ‘A’ words that you’d like to learn about? Tell us below and we’ll let you know what they mean!
Do Mice Really Like Cheese?
We all know the image of a mouse eating some cheese. It’s prevalent in cartoons and we even chose it for our own logo. Many of us would first think to use cheese if we were hoping to catch a mouse. So, we thought it was about time that we found out: do mice really like cheese?
The simple answer: yes! But it’s a little more complex than that.
In various studies, it has been shown that mice will eat cheese, but that they will usually try to eat something with a higher calorie content or carbohydrate content. For example, the BBC conducted a simple study where peanuts or cheddar cheese were available, and the cheddar cheese was entirely avoided by the mice. They, instead ate the nuts, although one ate a grape; they must have been having a healthy day! Peanuts have approximately 50% more calories than the cheese, so the mice are choosing a food that will give them energy for longer.
Mice are more likely to gravitate towards sweet treats such as fruits or even chocolate, it has also been found. They can be particularly sensitive to smell, so a very pungent cheese is likely to put them off rather than entice them. In rural areas, they will look for grains, fruits, and seeds to eat.
So, if you’re offering a mouse some cheese and nothing else is available, they will go for it. But given a choice, they might opt for something with more calories. We think our mouse must simply be a very hungry cheese lover!
There you have it. If you have always been wondering ‘do mice really like cheese?’ then now you have the answer! Do you have other interesting questions about cheese? Let us know in the comments and we’ll try to answer them!
The World’s Most Expensive Wines
Do you know anything about the world’s most expensive wines? Today we’re sharing a list of some of them with you. Most of these might be out of our reach but it’s still fun to dream about what could be in your glass this weekend! Wine prices keep going up year on year as collectors keep seeking the most unusual and special bottles.
World’s Most Expensive Wines #1: Domaine de la Romanee-Conti Romanee-Conti Grand Cru, Cote de Nuits, France
This has an average price of $20,405 and a maximum price of a whopping $531, 419!
This is a Burgundy wine, made from Pinot Noir grapes. According to its tasting notes, it has a bouquet of berries, oak and plums. The taste has spicy notes of ginger and cinnamon, alongside luscious red fruits. It would pair well with duck or goose. This sounds to us like the kind of bottle that might be perfect for Christmas celebrations.
World’s Most Expensive Wines #2: Domaine Leroy Musigny Grand Cru, Cote de Nuits, France
The second most expensive wine is also a Burgundy, with an average price of $15,680 and a top price of $83,040. Its average price has risen by 171% in the last two years!
World’s Most Expensive Wines #3: Egon Muller Scharzhofberger Riesling Trockenbeerenauslese, Mosel, Germany
The most expensive of the white wines in the market, this has an average price of $13,558 with its top price hitting $32,660. Riesling is known for being very fragrant with a high acidity. It is currently only available at auction, so it is widely sought after.
World’s Most Expensive Wines #4: Domaine Georges & Christophe Roumier Musigny Grand Cru, Cote de Nuits, France
We return to France for this bottle, which averages at $13,050 but has sold for up to $24,748. It won’t surprise you to learn that this is another Burgundy.
World’s Most Expensive Wines #5: Domaine Leflaive Montrachet Grand Cru, Cote de Beaune, France
A white wine from France now, with an average price of $10,100 and a maximum of $16,469. This is a Chardonnay, arguably one of the world’s most popular wine varieties. This wine is still rising in value and is considered the best white wine in the world! Its tasting notes remark on the vibrancy of its bouquet and the spice present in its flavor.
We wonder if an American wine might ever make into the top five? For now, the most expensive wine from the USA is the Screaming Eagle Sauvignon Blanc from Oakville which sits at #9. With an average price of $6,070 and a maximum price of $9,256 its certainly still a wine for a very, very special occasion! It hails from Oakville, one of California’s most well-known wine regions right in the heart of the Napa Valley. You could expect it to have the forward flavors of green apples, stone fruit and flint. If we ever managed to acquire a bottle we would, of course, enjoy it with our white wine collection!
Want to learn more about different wines and their price points? Check out Wine Searcher.
Which of the world’s most expensive wines would you most like to try? Let us know in the comments below!
Tips for Storing Cheese
Especially in the warmer months, it’s especially important that we use the proper methods for storing cheese. This will keep it in the nest condition so that you can enjoy it for longer! Storing cheese well helps it to keep its flavor and texture.
Storing Cheese: Temperature
All cheese should be stored at a cold, stable temperature. Some refrigerators have a designated cheese drawer, so if you have one of these then definitely take advantage of it. Otherwise, the vegetable crisper is a good place to keep cheese as it won’t be so affected by the changing temperatures in the rest of the fridge.
However, most cheeses should be served at room temperature. Served straight from the fridge, they can taste bland and have a disappointing texture. Allowing them to come to room temperature also allows the aroma of the cheese to be released, which is an essential part of the whole eating experience. Try to remove cheeses that you want to serve from the refrigerator at least an hour before serving. For cheeses like brie, allow a couple of hours for them to reach their gooey best. Fresh mozzarella can even benefit from sitting in a little bit of of warmed, salted milk before serving to unleash its creaminess.
Storing Cheese: Wrapping
Unfortunately, keeping cheese in plastic wrapping can make it go off quickly. The plastic can also impart a taste to the cheese in as little time as one day!
The best wrapping for storing cheese is cheese paper, which is slightly breathable but will keep the cheese in excellent condition. You can also buy dedicated cheese bags. Wrapping your cheese will prevent any other foods in the fridge from changing the flavor and stop any cheese odors from affecting the rest of your groceries.
For fresh cheeses that might come in water, such as mozzarella or feta, we recommend keeping them in their original packaging. However, you might want to change their water periodically to keep them super fresh.
Storing cheese: Freezing
Did you know that you can freeze cheese? Hard, aged cheeses will freeze best as it will not affect their texture too much.
Any cheese that you wish to freeze will need to be fully sealed in airtight bags or containers to keep it at its best.
If your cheese does go through a change in texture after defrosting then you can cook with it, rather than serving it as blocks on your cheeseboard.
You can also grate cheese before freezing it. Label everything and use it within three months.
Storing Cheese: On the Move
If you want to take cheese with you out and about, perhaps to a picnic or to work for lunch, then consider purchasing a small cool bag to keep the cheese as fresh as possible. Try to only take along the amount of cheese that will be eaten, to avoid food waste.
We hope that these tips for storing cheese will be helpful. Do you have any top tips? Let us know in the comments below!
National Creme Brûlée Day
Today is National Creme Brûlée Day! If you haven’t tried this special dessert then you are missing out on a real treat. It’s one that we love here at Shisler’s Cheese House. Read on to find out more about it and how to make it.
The history of National Creme Brûlée Day
During the Medieval era, Crema Catalana was regularly served in Spain and consisted of a custard topped with caramelized sugar. In the 15th century, a burnt cream dessert began to be served at Trinity College, Cambridge in England. This became a more widely made dessert in Britain in the 1600s, sometimes called Cambridge Burnt Cream or Trinity Cream. The first printed recipe for a dessert called crème brûlée appeared in the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois.
How to make Creme Brûlée
To make 6 small ramekins of crème brûlée:
6 egg yolks
6 tablespoons white sugar
1/2 teaspoon vanilla extract
2 and 1/2 cups of heavy cream
2 tablespoons brown sugar
- Whisk together the egg yolks, white sugar and vanilla extract until they are creamy.
- Put the cream into a pan and heat on a low heat until small bubbles start to appear at the edge. It should not start to boil completely.
- Take the cream off the heat and whisk it into the egg yolks quickly.
- Pour the mixture into the top pan of a double boiler and heat gently until it is thick enough to coat the back of a spoon. This should only take around 3 minutes.
- Pour the mixture into small, heatproof ramekins. Place these in a baking tray. Pour a splash of water into the baking tray. This helps the custard to set without cracking or curdling.
- Place the baking tray in the oven at 300F for 30 minutes.
- Remove from the oven and cool to room temperature. Then refrigerate for at least one hour. If you have the time, refrigerate them overnight.
- Turn on the broiler. Sprinkle a layer of brown sugar over each ramekin and then place them under the broiler to melt and caramelize the sugar. Watch it very carefully as it can burn quickly. Alternatively, if you have a cook’s blow torch, you can caramelize the sugar using this.
- Leave the crème brûlée to cool and return to the fridge for a short time to set the custard fully.
Once you are ready to serve, you can enjoy cracking into the sugar with a spoon and hearing the satisfying sound of your work! This is definitely an impressive dish to serve at a dinner party. Your guests will appreciate your hard work and a delicious dessert.
Variations on Creme Brûlée
There are many ways that you can add to the basic crème brûlée. Try adding raspberries, either whole or pureed, to your custard for a fruit variation. You could use spices such as cinnamon to add a new twist on the flavors. We have even tried a bay leaf crème brûlée which was interestingly rather savory!
Will you be celebrating National Creme Brûlée Day by making one at home? Let us know in the comments below!
Swiss Cheeses: Learn About Our Range
We stock a whole range of different Swiss cheeses here at Shisler’s Cheese House, so we thought now would be a great time to share them all with you.
How are Swiss Cheeses made?
The process of making Swiss cheeses involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, which forms bubbles that become the holes in the cheese. These are often referred to as “eyes”.
Our range of Swiss cheeses
Our Ohio Swiss cheese is an Amish cheese made in Northeastern Ohio. It undergoes a longer aging process that it undergoes, at a higher temperature than younger cheeses. This produces larger eyes, which is sometimes seen as an indicator for better flavor. It closely resembles the original Swiss Emmental Cheese, which was originally produced in the Swiss canton of Bern. Ours has the signature nutty, bittersweet taste. The milk used in our Swiss cheese does not have preservatives added and is always from cows that have not been given hormones or antibiotics.
We also offer Baby Swiss, which substitutes water for the milk’s whey to slow the bacterial action. This creates smaller holes and a milder flavor, whilst still being delightfully creamy. If you or someone you love likes Baby Swiss cheese, then you’ll be pleased to know we offer a gift box with a 4lb. Baby Swiss cheese and a selection of assorted chocolates. You can also find a 2lb. Baby Swiss cheese in one of our other gift boxes, along with a Troyer’s Trail Bologna Ring, 8oz, of Colby Cheese, Shisler’s Private Label Mustard, Carr’s Crackers and assorted chocolates.
Lacy Swiss is another variety of Swiss cheese, made with low-fat milk. 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.
We also stock Lacy Baby Swiss. Lacy Baby Swiss combines the production methods of Baby and Lacy Swiss to create a cheese with very small holes, a mild flavor, and a lower fat and sodium content than many cheeses.
We even offer smoked Swiss cheese and smoked baby Swiss. The smoked cheeses have a creamier texture and a more buttery, slightly sweet flavor, which make them ideal for melting. Light cold-smoking adds an earthiness to the flavor profile for an added smokey, cured taste.
Our final offering is a sharp Swiss cheese. This is a more mature version of our locally made cheese that has been aged for approximately 12 months. This is an excellent substitute for Gruyere cheese, if you prefer the more mature variety. The word ‘sharp’ denotes a strong flavor as a result of a long aging process.
How to enjoy Swiss cheeses
Swiss cheeses are delicious in a sandwich or served cut into cubes alongside salads and hams. They work well with most meats and are particularly good with a beef burger. You can use them in fondue and even enjoy them for breakfast with ham and a croissant. They pair well with apples, grapes, and pickled fruits and make an excellent addition to any cheeseboard.
How do you like to eat Swiss cheese? Let us know in the comments below!
Italian Cheeses: A Delicious Range
Today we explore some of our fabulous Italian cheeses. Whether you have visited the land of pizza and spaghetti or not, these cheeses are sure to give you a taste of Italy!
Italian Cheeses: Romano Pecorino
Romano Pecorino is a cheese imported from Southern Italy. It is salty and firm, which makes it an excellent grating cheese. It has a distinctive, tangy flavor, and it’s an important ingredient in many southern Italian dishes. It is sharper than the similar Parmesan cheese with a rich saltiness to it. It is excellent with fruit such as apples and pears. We also like to serve it at the table for diners to grate over their dishes.
Italian Cheeses: Parmesan
Parmesan Cheese is a hard, dry cheese, which has a complex, sharp, nutty flavor and a somewhat grainy texture. It is made from unpasteurized cow’s milk. Parmigiano Reggiano cheese gets its name from the Italian regions of production: Parma, Reggio Emilia, Modena, Bologna, and Mantova. This is another fantastic grating cheese.
Italian Cheeses: Provolone
Provolone Cheese, like mozzarella, is a pulled or stretched curd cheese with two varieties. It is a semi-soft, mild, smooth table cheese and its flavor depends heavily on how long it is aged for. Dolce (mild Provolone) is aged for just two to three months and is rather sweet, whereas Piccante is aged for six to twelve months and has a much stronger flavor. The term Provolone (meaning large provola) appeared around the end of the 19th century when it started to be manufactured in the southern regions of Italy. Modern Provolone has smooth skin and is produced mainly in the regions of Lombardia and Veneto. This is definitely a cheese to use in any dish that calls for melting cheese!
Italian Cheeses: Asiago
At Shisler’s we carry the aged version of Asiago (ah-SYAH-goh) Cheese, an Italian cheese more specifically known as Asiago d´Allevo. It is aged anywhere from three months to up to a year. The texture also varies from semi-firm to firm depending on how old it is. It has a sweet and nutty flavor, reminiscent of Parmesan. It is popular as a table cheese and is good when enjoyed with crackers, fruits, and red wine.
Italian Cheeses: 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”. This is the cheese usually used on pizzas but it is also fantastic in a fresh salad.
Which is your favorite Italian cheese? Let us know in the comments below!
How to Pair Cheese and Fruit
You might know that cheese and fruit pair very well together. But how do you choose what to combine? We’ve put together lots of ideas to help you explore your palate.
Why do cheese and fruit go so well together?
Put simply, it’s because whenever we combine foods we are looking for contrast. In the case of cheese and fruit, we get soft and juicy flavors against hard, salty cheeses. It might be crunchy, tangy fruit with soft and creamy cheese. The combination of flavors and textures create a sensation that most people enjoy. So, how to eat it?
General rules
As a general rule, try to combine fresh fruits with fresh, soft cheeses. Don’t try to combine fruit with a very dry cheese, as this won’t have a desirable texture. For cheeses with mold, such as blue cheese or chevre, go for sweeter fruits. Avoid any fruits that you might find bitter, as these usually won’t go well with cheeses.
Cheese and fruit on a cheeseboard
This is probably where you might have tried the combination before. Place cheeses on your board along with sliced fruits and bread. You can then experiment with different flavors and textures. Try to slice your fruit just before eating so that it is as fresh as possible. Some of our favorites to include on a cheeseboard are apples, pears, figs, and grapes.
Cheese and fruit in a toastie
We absolutely love to add fruit to a toastie. It’s like a dessert sandwich! Try blueberries with mascarpone, peaches with gouda, apple butter with pepper jack, or strawberries with mozzarella. An easy way to add cheese to your toastie is to use jam. Try it with ricotta or cheddar for a good contrast.
Cheese and fruit in a salad
If you want to serve a full meal, then you can’t go wrong with a fabulous salad. Feta cheese, from Greece, is an excellent choice as it is salty and creamy. Try it with watermelon or oranges for a fantastic tangy contrast. We also love mozzarella with fruit; it’s particularly good with grilled peaches and arugula in a salad. Try adding a quick balsamic glaze for the final touch!
Cheese and fruit kabobs
This is a fun recipe to make with the kids and will encourage them to eat plenty of fruit! Add cubes of cheese (try something like Cheddar or Monterey Jack), strawberries, and grapes to wooden skewers. You could serve this with a yogurt dip for extra interest.
The most important thing when trying out new flavors is to have fun with it! We know that you are all super creative and will come up with amazing ways to enjoy fruit and cheese together.
Do you like to combine cheeses and fruits? What are your favorite combinations? Let us know your most unusual ones in the comments below!
