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Everything That You Need to Know About Vegan Wine
If you have been interested to hear about Veganuary or wanted to learn more about veganism, you might want to start by learning about vegan wines!
What is Vegan Wine
Vegans exclude all animal products including meat, eggs and dairy products. Vegan wine is simply wine that has been produced without using any animal products. Some wines are not vegan will use animal products in the fining process, to remove impurities. Whilst these are not left in the wine that we drink, they will leave some residue behind, making them unsuitable for vegans.
The Winemaking Process
Wine is made by harvesting, crushing and pressing grapes to extract the juice. Sugar and yeast are used to ferment the juice, producing alcohol. The base wines undergo a fining process to remove any impurities and then the wine will be aged or bottled ready for sale. It is the fining process that introduces animal products into the wine. You can learn more about how wine is made in our blog post on the subject.
What Animal Products are Used in Wine?
The fining process binds together the impurities in the wine so that they can be removed. Some of the most common fining agents include:
- Egg whites (sometimes known as albumen)
- Gelatine (made from boiling animal parts)
- Isinglass (gelatine fish bladder)
- Casein (milk protein)
- Chitin (fiber from crustacean shells)
- Fish oil
- Blood and bone marrow
Alternative fining agents that are vegan include carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques.
How to Tell If a Wine is Vegan or Vegetarian-Friendly
Many labels for wine do not include their ingredients or the ‘suitable for vegetarians/vegans’ label that you would expect to find on other groceries. Some wines will be labelled ‘unfiltered’ or ‘unfined’, so these will usually be vegan. One of the best ways to get hold of vegan wine is to ask for help at a wine store or even a supermarket. The staff will usually have a good knowledge of which winemakers do not use animal products when making wine. Online wine merchants often have a section for vegan wine so that you can be sure you’re buying what you need.
Have you ever tried the vegan diet? Let us know in the comments, we would love to hear your thoughts!
How Wine is Made
We know that lots of our customers are avid wine lovers, so today we thought we would give you a brief explanation of how wine is made. Next time you’re hosting a party or tasting a new wine, you’ll be sure to impress your friends with your knowledge!
The Harvest
Grapes are usually harvested in late summer and autumn. Wine grapes are often harvested at night because the temperature in the day can change the sugar composition of the grapes. This might affect the fermentation process. Sparkling wine grapes are harvested first to keep the sugar levels low, followed by white wine grapes and then red wine grapes which take longer to mature.
Whilst harvesting by hand allows selection of the best grapes and can protect against damage, many large vineyards will use mechanical harvesting as it can be quicker and cost-effective.
Crushing and Pressing the Grapes
Crushing the grapes bursts the skins so that the whole grape can be exposed to fermentation. This was historically done by stomping on the grapes with your feet. Now it is usually done by pushing the grapes through a machine. The crush gets the juices of the grapes flowing and allows this to come into contact with the skins. This is essential for red and rose wines but will be avoided for white and most sparkling wines.
The pressing separates the grape juice from the rest of the grape solids. Wineries may use a pneumatic press to make the juice drain out or use the weight of the grapes themselves to cause the juice to run.
Fermentation
Fermentation occurs when sugars and yeast are exposed to each other and it produces alcohol in wine. Crushing the grapes allows the natural sugar found inside to combine with the yeast on the skin. It might take place in stainless steel tanks, open plastic vats or wine barrels. The temperature is closely controlled to ensure that it does not get too high and kill the yeast.
Clarification
Once fermented, the wine will be clarified to make it clear. The yeast sediment will be removed and a process of fining may take place. This involves adding a substance to collect and remove all of the unwanted particles in the wine. Fining agents include gelatine, isinglass (gelatine derived from fish), egg white, casein (a dairy protein), and bentonite (a clay).
Blending and Aging
The wine will be blended from the different grape varieties required as well as different plots within the vineyard to create the blend required. Some wines may have over 100 base wines blended together. Then the wine will move into the aging stage. Only some wines will benefit from significant aging, whilst others will be better when they are still young. This depends on the variety of grapes and the conditions in which they were grown.
Winemakers may choose to age the wine in the bottle. Alternatively, barrel aging may add flavor to the wine. Oak barrels, for example, can impart vanilla flavors and a silky texture to wines.
Bottling
Wine is usually poured into bottles by a machine and then sealed with a cork. The corker vacuums the air out of the bottle to remove oxygen which might otherwise break down the wine.
We hope that you have learned some more about how wine is made. Got any questions? Let us know in the comments!
Scotch: How to Choose a Bottle of Whisky
Did you know we offer a cheese collection specifically designed to pair with whisky? Our Scotch Collection includes generous portions of Danish Blue Cheese, Gruyere, Cheddar, and Parmesan.
We thought we would put together some top tips to help you choose a scotch, as we know it can be rather daunting when you are faced with a shelf full of options.
What is Scotch?
Scotch is whisky that is made in Scotland. It is mostly made from malted barley, in comparison to American bourbon whiskey which is distilled from corn.
The flavors
You will often hear a whisky described as ‘peaty’. This means that peat, an accumulation of decaying plant matter, has been used to help malt the barley. It imparts a smoky flavor with rich, grassy qualities.
Some whiskies are sweeter and will have flavors of fruit, vanilla, or spices. Malt and honey might come through, or for the lightest scotch, you may even taste floral notes.
Regions of Scotland
There are four recognized regions for scotch to come from: Highland, Speyside, Islay, and Lowland. Whilst there are some characteristics typical of these regions, this is due to the work of the disChotillery, not the growing conditions in each location. So, unlike when selecting a wine, you don’t need to be as tied to seeking out bottles from specific locations.
Because the Highland region is so large, there is a lot of variation, but generally speaking the whiskies are spicier in the North, whilst they become sweeter in the South. Lowland Scotch is generally lighter and less peaty. Speyside distilleries tend to produce malty, sweet scotch, whilst Islay use the most peat, producing very smokey whiskies with a dry finish.
Choosing a Scotch for you
Of course, you need to decide which flavors you prefer when it comes to your drink. Seek advice from your local shops and tell them what you do and do not like so that they can find you a whisky that fits your preferred flavor profile.
If you’re just starting out trying scotch, then you might want to try a light coloured bottle that will have sweet flavors, rather than going for an extremely smoky finish straight away. However, if you know that you love the smoky taste then don’t let us stop you from enjoying it!
How much to spend
Generally speaking, this is a drink that gets more expensive if it is older. This is not only due to the process involved in aging the whisky, but because they are likely to be rarer bottles. Whilst it is absolutely not essential to choose a more expensive, aged bottle, you will find that cheaper whiskies may not have the smoothness or richness of a more prestigious pour. It’s also important to check that you are buying a single malt scotch, rather than a blended whisky.
We hope you’ve enjoyed these tips and they help you to pick out your next bottle. Why not make an evening of it with our Scotch Collection? It can feed up to 20 guests so you’re sure to be able to put together a fun party.
What’s your favorite scotch? Let us know in the comments!
Walnut Creek Pickles: Explore the Full Range
Sometimes we like to help you explore our ranges in more detail here on the blog. Today we are looking at Walnut Creek Pickles. Read on to find out all about the range and their many uses. We are a proud supplier of Walnut Creek foods and we think you’ll see why.
Walnut Creek Foods President, Mark Coblentz, told us: “Honesty and integrity have always been hallmarks of our company. Early on, one of my new customers received a three-cent credit from me. It convinced her that we were a company she wanted to do business with. She became a lifelong fan of Walnut Creek Cheese and a friend of the family. My first warehouse was a couple of refrigerated truck beds and a shed on my dad’s farm. In 1984, when more space became necessary, we built our first building in Walnut Creek, Ohio. We attached a retail store to it, primarily so I could justify having personnel to answer the phone for wholesale orders and pick-ups. Although the retail store began as an afterthought, it was the beginning of us becoming a team. In an interesting development, the retail exposure and knowledge of products needed to make retail successful were used to better serve our wholesale customers as well.”
Walnut Creek Pickles: Hot Eggs
Pickled Eggs are typically hard-boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Now, pickled eggs have become a favorite among many as a snack or hors d’œuvre. The shell is removed from the hard-boiled egg and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution for pickles to other solutions, which can impart a sweet or spicy taste. For these Hot Pickled Eggs, they have spice added that certainly has a kick to it!
Walnut Creek Pickles: Beet Eggs
We also stock delicious Beet Eggs, which have a wonderful pink color to them and an excellent flavor. Serve these alongside a cheeseboard, crackers, or crudites.
Walnut Creek Pickles: Hot Pickled Garlic
Hot Pickled Garlic is an Amish classic and ours is from the heart of Ohio’s Amish Country Walnut Creek. It is delicious as part of a salad dressing or served alongside other pickles.
Walnut Creek Pickles: Baby Beets
These beets are flavored with a touch of cinnamon and spices and make a delicious healthy snack or side dish with salads. Use the juice to make a batch of delicious pickled red beet eggs.
Hot Pepper Jelly
A sweet and spicy jelly, perfect with cheese and crackers. You could also stir it into sauces and dressings to add a spicy kick.
If pickles aren’t your thing at all, then Walnut Creek also makes a delicious Amish peanut butter spread. It’s perfect for sandwiches, spreading on pancakes or mixing into your baking!
Which is your favorite pickle? Let us know in the comments!
Chevre: Everything You Need to Know
Today we explore another cheese for you: chevre!
What is Chevre?
Chevre is cheese made from the milk of goats, with the word chevre meaning goat in French. Our chevre is imported straight from France, so you know you’re getting the authentic taste.
This cheese almost resembles cream cheese. It is slightly crumbly whilst also being creamy and can have a strong goat flavor. This is somewhat fresh and grassy, with earthy undertones.
How is Chevre made?
Chevre is often made in France, but is now also made around the world. It is produced from goat’s milk which is brought to temperature and has cultures added. Rennet helps the milk to gradually coagulate over time. The curd is drained with a cloth until it is separated from the whey. The curds are then put into molds which are called faisselles.
Once the cheese is in the mold, it is usually salted, which helps the taste of the cheese to develop. Whilst the cheese can then be eaten fresh, it can also be aged. The cheese is usually placed on racks in a humid room so that the bacteria can mature and develop into a fine white, yellow, or brown mold on the rind of the cheese.
How does it taste?
Fresh goat’s cheese has a very delicate, slightly salty taste. As it ages, it develops a more tart, earthy flavor. Some people can be very divided on whether they like it or not, but we definitely recommend trying this cheese at different stages of the aging process, as you’ll find that it can be quite varied.
How should I eat it?
Creamy goat’s cheese is delicious in salads, bread, and pizzas. Although it will soften when exposed to heat, chevre does not melt as other cheeses do. It will add delicious moments of cheesy goodness to any dish it is melted onto. Try it grilled on the top of pasta dishes or simply bake it in the oven before spreading it onto bread for a quick lunch.
Goat’s cheese combines well with sweet flavors such as honey, figs or nuts. Try them together to see for yourself! You could cut up slices of apples or pears to eat it with or combine these in a salad. It also pairs well with savory vegetables such as caramelized onions, roasted beets or simply roasted tomatoes. Using it in tarts is another way to enjoy its creaminess as well as the flavor.
You can even use goat’s cheese to make desserts such as a unique cheesecake! Balancing it with honey and spices can create something truly unexpected. See if your guests can guess which cheese you made their dessert from.
What should I drink with it?
Fruity wines go best with the earthiness of the goat’s cheese. Try a glass of Sauvignon Blanc with fresh cheese or a Chardonnay with older cheeses. Fruity reds such as a Pinot Noir would work perfectly with the tart flavors of the cheese.
How do you like to eat chevre? Let us know in the comments!
Dried Fruit Ideas to Add to Your Diet
Today we’re sharing ideas for using dried fruit in your recipes. Whether you’ve got some left over from Christmas baking or you’re looking to get some more healthy snacks into your day, we’ve got ideas for you. Dried fruits are rich in fiber, vitamins, and minerals, making them a great addition to a healthy, balanced diet. They’re also super tasty, portable and versatile, as we hope you’ll see if you read on!
Snacks
We stock Think Fruit Dried Fruit Snacks which are perfect if you need a quick bag of energy to throw into your bag as you head out of the door. We offer pineapple, cranberry, peach, blueberry, cherry and cinnamon apple pieces. We also offer a variety of trail mix options if you’re heading out on a hike and want to combine your fruits with nuts and other snacks.
Granola
A great way to use up dried fruit or add it to your diet is to make your own granola. Not only does this reduce the cost of your breakfast, but you can also add only the ingredients that you really like. We know how annoying it is to find that your granola has one ingredient that you don’t want to eat, so why not make your own? Check out our range of nuts to help you with this. Roast them and mix with dried fruits and any spices that you like such as cinnamon, vanilla, or cardamom. Make sure that you store your granola in an airtight container to keep it fresh.
Compote
It’s really easy to create a compote from your favorite dried fruits, which you can then enjoy on top of yogurt or oatmeal. Put your dried fruit in a bowl with any spices that you want to use to flavor them, such as cinnamon. Pour over 3 fl. oz. of boiling water and 3 fl. oz. of juice (apple or orange work well) for 2 oz. fruit. Cover the bowl and pop it in the fridge overnight. In the morning you will have soft, broken down fruit ready to spoon onto your breakfast! You can experiment with different combinations of fruit to find the best one for you.
Desserts
You can add dried fruit to many different desserts, such as cobbler or crumble, to add an extra element of texture or flavor. Simply mix them in with the fresh fruit that you are using. You can also bake dried fruits into bread or cakes. For best results, soak them in some hot water or juice before using so that they do not affect the moisture of the cake. Be careful to seek out a bread recipe that includes dried fruits as they will affect the rise of the dough.
Salads
We really love adding dried fruit to salads. It adds a burst of sweetness, extra flavor and a pop of color as a feast for the eyes. Our favorites are cranberries or cherries as their tartness works well against fresh vegetables. Add some seeds or croutons for extra crunch and you’ll have a well-balanced salad.
How do you like to eat dried fruits? Which is your favorite? Let us know in the comments!
Provolone Cheese: Everything You Need to Know
We love to help you try new cheeses here at Shisler’s Cheese House, so today we are helping you to learn everything that you need to know about Provolone Cheese. You might have tried it before, so why not read on to find out all about it?
What is Provolone Cheese?
Provolone Cheese, like mozzarella, is a pulled or stretched curd cheese with two varieties. Dolce (mild Provolone) is aged for just two to three months. It is a semi-soft, mild, smooth table cheese. 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. It is produced in different shapes. Some are like a very large sausage which may be up to 30 cm (1 ft) in diameter and 90 cm (3 ft) long, whilst others come in a truncated bottle shape or a large pear shape which has a characteristic round knob for hanging.
How is Provolone Cheese made?
Provolone cheese can be made with buffalo or cow’s milk, or a mixture of the two. Once the curds and whey have been separated, the curd is kneaded and stretched while still hot. The cheese is bathed in brine before a wax or plastic rind is added to the outside. It is tied up with rope and hung in the aging cellar.
How should I eat Provolone Cheese?
This is a rather versatile cheese. It can be used in cooking, grated to sprinkle over salads, and even incorporated into desserts. It melts very well, so try it in grilled sandwiches, baked pasta dishes or casseroles. You can also enjoy it on pizza, either as a substitute for mozzarella or as a flavorful addition. Add it to savory pies or melt it on top of chicken for an easy but tasty midweek dinner.
If you are serving Provolone as part of a cheeseboard, we highly recommend adding spicy, salty condiments to enjoy it with. Olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys all work well with the mild flavor of the cheese and will work to give you a taste of Italy.
For an unexpected dessert, served grilled or roasted pears with shredded provolone cheese and a sweet balsamic glaze.
We also stock a Smoked Provolone, which is ideal in Italian sandwiches and pairs well with tart fruits such as apples or grapes.
What should I drink with Provolone Cheese?
A firm cheese like Provolone goes well with a dry rosé wine or a fruity red. Try a Sangiovese or a light Beaujolais. If you prefer white wine, Chardonnay would be a good choice as it will balance the mild saltiness of the cheese. For moments when a beer is more to your taste, a pale ale will go nicely with the cheese without overpowering it.
Buy Provolone @ $ 5.49 per Lb : Click Here
How do you like to eat Provolone Cheese? Let us know in the comments!
Try a New Tea In Our New Mug
To celebrate the release of our new mug, we wanted to give you a list of tea to try that you might enjoy drinking from it!
Black teas
When you think of tea, you are probably thinking of a cup of English Breakfast. This is a black tea, which means that the leaves have been oxidised resulting in a dark color and a stronger flavor.
Did you know that black, green and white tea all come from the same plant, the Camellia sinensis? How the leaves are treated creates the different colors and flavors of the tea. There are also some variations based on the climate and soil in which the tea is grown.
Black teas include Assam, the most widely produced variety, Darjeeling, and Ceylon. Darjeeling has a very mild, fruity flavor and is grown in India. Ceylon, grown in Sri Lanka, is also light and will vary in flavor depending on the altitude at which it is grown.
Some black teas, such as chai and Earl Grey, have flavors added to them. Chai includes spices such as cardamom and cinnamon, whilst Earl Grey has bergamot oil which imparts a citrus taste.
Green teas
These leaves do not undergo the same drying and oxidization as black tea, leaving them fresh and green. It is sometimes slightly bitter in flavor.
To brew excellent green tea, the water should be left to come off the boil to avoid scalding the leaves. Sencha has the whole leaves, whilst matcha has been powered to produce a different effect. Again, some green teas have flavors added to them.
White teas
The lightest of the drinks from the Camellia sinensis, white tea features young, minimally processed leaves. They are often simply left to wilt in the sun and are not rolled or oxidized. The resulting drink is extremely light and delicate, with a natural sweetness.
Herbal teas
There are now herbal drinks in every flavor you can think of. Some have health benefits from their active ingredients, whilst others will simply offer a fruity alternative to your usual drink. These are particularly good options if you are trying to cut down on your caffeine intake, as many of them will be naturally caffeine free.
Hot chocolate
Of course, some of you might not be tea lovers. For you, we recommend checking out our top tips for making a great hot chocolate. Whether it’s choosing great toppings or adding a little extra flavor, we’ve got all the ideas you need to make a cozy evening at home even better.
We hope you’ve enjoyed our quick foray into different types of tea. Rest assured, if coffee is more your thing then that’s great too! We even stock the delicious REACH coffee right here in the store. Our mug is designed to show your pride in shopping here at Shisler’s Cheese House and even comes with some Heggy’s Chocolates for you to enjoy as you sip on your latest teas.
What’s your favorite tea? Let us know in the comments!
Lucerne Cheese: Everything You Need to Know
We continue our exploration of cheese from around the world with a look at Lucerne cheese today.
What is Lucerne Cheese?
Lucerne Cheese is another of our local selections, made in Charm, Ohio by the original producer Guggisberg Cheese. The Guggisberg Cheese Company was started in 1967 just outside of Charm, Ohio by cheese connoisseur Alfred Guggisberg, an alumnus of the famous Swiss Federal “Molkereishulle” (Cheese Maker’s Institute).
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.
Do you offer other local cheeses?
Yes! We stock a huge range of local cheeses including Swiss, Baby Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each. We’re really proud to stock such a great range of cheeses from right here in Ohio. Please pop into the store if would ever like to try any of them; we’re happy to help!
How is Lucerne Cheese made?
Lucerne cheese is made in the same manner as many other kinds of cheese, by separating the curds and whey. Natural bacteria consume the lactic acid in the cheese, producing small holes. The aging process breaks down the milk sugar, reducing the carbohydrates in the cheese as well as the lactose content.
How should I eat Lucerne Cheese?
This cheese melts well, so you could enjoy a slice of it on a burger or in a healthier grilled cheese. Our favorite way to eat it is grated over soups and salads. It adds flavor and texture without adding too much fat to your meal. It’s also mild enough that it won’t overpower your dish.
If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. The sweetness of these fruits is excellent against the mild cheese. Cut the Lucerne into thin slices that your guests can enjoy or even cubes to accompany fruit on skewers. It’s a great snacking cheese for those moments in the afternoon when you need a quick savory pick-me-up.
What should I drink with Lucerne Cheese?
This cheese pairs very well with a wide selection of different wines. The most popular red wine pairings are Cabernet Sauvignon and Merlot, but Beaujolais and Pinot Noir are also great matches. If you prefer white wine, Chardonnay, Riesling, and Sauvignon Blanc would all be good choices. If you are a beer lover, then Lucerne Cheese goes well with Lager, Pale Ale, and Weiss Beer.
How do you like to eat Lucerne Cheese? Let us know in the comments!
How to Store Cheese Properly
Of course, we love cheese here at Shisler’s Cheese House! But that doesn’t stop with helping you to pick the right cheese for your recipe or cheeseboard. Today, we’re going to help you learn how to store cheese properly so that it lasts as long as possible and keeps its flavor.
How to Store Cheese: Temperature
You want to store your cheese 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.
You could also use a large plastic container to store your cheese all together. Again, this creates a stable temperature.
How to Store 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! You do need to wrap it in something, however, to avoid odors from the fridge affecting the taste of the cheese and the cheese odors from affecting other foods.
If you have purchased cheese that is wrapped in plastic, unwrap it first. The best thing that you can wrap cheese in is a waxed paper or baking parchment. Wrap the cheese tightly and secure with tape if you need to. Even better, buy from a cheese shop that does this for you so that you know your cheese hasn’t been kept in plastic for a long time!
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.
How to Store Cheese: Labelling
It’s good practice to label your cheese with its name and the date that you purchased it. This helps you to keep track of any cheese that needs using up, helps you to find them easily without unwrapping every cheese, and avoids any confusion between similar cheeses.
How to Store Cheese: Other Tips
- Try not to buy too much cheese at once. This will help prevent you from needing to store too much cheese and help you to avoid food waste.
- Check out our other blog posts for hundreds of ideas to use up pieces of cheese that you have left over.
- Did you know that you can freeze cheese? It’s true! Hard, aged cheeses will freeze best. They need to be fully sealed in airtight bags or containers to keep them at their best. Some cheeses will go through a change in texture after defrosting, so this is best for cheese that you might cook with, rather than blocks for your cheeseboard. You can also grate cheese before freezing it. Label everything and use it within three months.
We hope that these tips have helped you to learn how to store cheese properly. Now you can enjoy your cheese at its best!
