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Have a Fun Labor Day Weekend!
We want to wish you all a really fun Labor Day weekend.
For many of us, this weekend marks the end of summer and the beginning of school or work.
If you’re barbecuing this weekend, check out our barbecue checklist or post on great marinades. For summer drinks inspiration, read our list of fun options that you can whip up easily at home or take to the beach. Create a charcuterie board or cheeseboard to impress your guests.
You could add extra cheese to your party with one of our gift boxes, perfect for sharing with family and friends. Our White Wine Collection and Beer Collection are ideal boxes for a great party. Check our gourmet foods section for snacks to keep you going whilst you go for a hike or simply explore your local area. There are so many options, we know that you’ll find something delicious.
It’s the perfect time to make the most of your yard before fall sets in. Celebrating outside also reduces the need for clean up time and means that you can cook out on the grill.
Involve the kids in the celebration. After all, they will be enjoying this time with you before they head back to school. You could let them pick some of the dishes for the table and even let them help you to create them in the kitchen. For younger children, they can still help with decorations or with simple creations such as a cheeseboard. Getting everyone involved has the added benefit of reducing everyone’s workload. As it’s supposed to be a holiday for us all, everyone pitching in is helpful in making sure everyone gets to enjoy some down time.
For this special occasion, you might want to consider your table settings. Even if you’re not having a sit-down meal, you will probably be creating some kind of buffet spread to share. Adding fresh flowers will bring summer right into the party and a little bit of sparkle in the form of some glitter or confetti would also look great. If you want to stick to a theme, why not go for white table settings? You could even have guests take the last chance to wear summery, white outfits. Just be careful that whatever food you are serving doesn’t have too much potential to stain.
We also love fireworks for a celebration. Stock up for your own display or find out where you can see them in your city. Get a big group together to watch and enjoy a moment of childlike wonder under the bright lights.
However you’re celebrating, let’s also remember that this is a day to celebrate the contribution that workers make to our country and our economy. It’s a moment to be grateful for that and for our family and friends around us. As we say goodbye to summer, remember the good memories of the season and cherish them.
How will you be spending your Labor Day weekend? Let us know in the comments!
How to Create a Cookbook Collection
We know that lots of our customers love to cook as well as eating delicious dishes. Building a great cookbook collection can ensure that you always have tasty recipes on hand. You will be ready for a casual lunch, celebratory dinner, or even a large party.
We’ve put together some tips to help you build up a good collection in your home. Whether you are cooking for your family or just for yourself, you’ll be able to equip your kitchen for enjoyable cooking.
1. Explore a range of cooking skills
Try to pick some books that you will be able to cook from almost every day as well as some that will really challenge you. This way you can learn new skills to impress guests but you can also get inspiration for daily family meals. You could also select some books that cover specific cooking skills such as baking or confectionery.
2. Choose books that meet your dietary needs
If there is something that you cannot eat, or that you choose not to eat, then try to avoid books that feature this heavily. If you eat a vegetarian or vegan diet there are now lots of books that cater specifically to you.
3. Look for books with great photography
You’ll get a better idea of what you are making if the books that you choose have great photography. Some even include step by step pictures to help you put the dishes together. You’ll also get plating inspiration which can help you to create beautiful plates for your guests. Even if you are buying books online, you can usually explore some of the pages to see the photography style.
4. Check out second hand books
You can sometimes find great prices on cookbooks in thrift stores. You’ll also find a wide range and some books that you might not find in stores today. Exploring older books can help you find extra inspiration. You could also find some great books to borrow in your family’s kitchen for your cookbook collection. If there is something that you love to have cooked for you, then they might be able to give you the secret!
5. Make sure you have storage
You don’t want to find that your kitchen is overrun with cookbooks! Ensure that you have shelving in place to keep your books on. A cupboard can help to keep them clean and a glass door could help you to see your books at a glance. If you haven’t got much room, just pick a few key books.
6. Pick a range of cuisines
Expand your culinary horizons and you’ll be able to explore the world from the comfort of your kitchen! Think about your favorite foods to eat on holiday and pick books based on trying to cook them at home. You could even try something completely new to add to your repertoire.
We hope that these tips will help you to put together a great selection of recipe books. Which books are essential to your cookbook collection? Let us know in the comments!
Monterey Jack: Everything You Need To Know
Today we continue with our exploration of cheeses from around the world with Monterey Jack. Read on to find out what this cheese tastes like and how to use it in your cooking.
What is Monterey Jack cheese?
Monterey Jack is an American semi-hard cow’s milk cheese which has a creamy, buttery flavor. It is very mild in taste. It has a slight firmness to it which resembles Cheddar.
How is Monterey Jack made?
Monterey Jack Cheese was made by the Mexican Franciscan friars of Monterey, California, in the 19th century. Then David Jack, a California businessman, decided that the market for the cheese could be developed. He produced the mild, white cheese that we now call Monterey Jack.
It is made by heating milk with cultures and adding rennet to separate the curds and whey. The curds are drained and pressed into the cheese. A rind forms and oil is added to keep it aging.
It is usually only aged for one month. It can be aged for longer to produce a cheese called Dry Jack. Chili peppers can be added to create a spicy cheese called Pepper Jack. It is mixed with Colby cheese to create Marble Cheese. This looks very striking on a cheeseboard and is sure to have your guests digging in.
How should I eat it?
Monterey Jack Cheese melts very well. This makes it great for grilled cheese or nachos. Its flavor also works very well with Spanish and Mexican dishes.
The texture also makes it suitable for grating over dishes. It is great with roasted chicken, burgers, and steaks. You could even put a piece of cheese into the middle of a homemade burger so that you taste melted cheese when you bite into it. You could also serve cubes or slices as part of a cheese platter. Try it with melons, grapes, pickled vegetables, and olives for contrast and great texture. We also love it sliced and put into sandwiches with bologna or ham.
It is also delicious grated into soups to add savoury flavor and creaminess. It works very well with bread baking recipes. Add it to tear and share monkey bread, flatbreads, or garlic bread. You could even add it to cornbread.
What should I drink with it?
It will go very well with a light white wine such as a Pinot Grigio, Riesling, or Chardonnay. You could even serve something fruity and flavorful such as a Sauvignon Blanc. Light red wines such as Pinot Noir or a Syrah would be excellent if you prefer red wine. It could be excellent with beer as well if you are enjoying a casual evening.
How do you like to eat Monterey Jack Cheese? Let us know in the comments!
Ways to Make the Most of Summer
For some of us, a hint of fall is already in the air. We’ve put together a list of ideas to help you make the most of the last weeks of summer.
1. Pack a picnic
Grab some cheese, ham and delicious bread and head out to your nearest park or lake. Enjoy some time in nature whilst eating a great meal. Pack some drinks to keep you hydrated or even some champagne for a celebratory picnic.
2. Go on a hike
Get your walking shoes on and go exploring. Whether you head to the top of your nearest hill or travel further afield to tackle a mountain, you’re sure to get a moment of calm perspective when you get out into nature.
3. Cook something new
Take the time to create a new dish to share with family and friends. They’ll appreciate the effort that you’ve put in and you’ll get to learn a new skill. If you’re not quite ready to tackle something from scratch then try one of our quick muffin mixes.
4. Explore your local museums and art galleries
Get some culture this summer or learn more about the history of your local area by taking advantage of the attractions near you. If it’s an especially hot day it’s also a great way to cool off in the air conditioning!
5. Head to a water park
Is there anything better than splashing around and rushing down slides on a hot summer day? Take your last opportunities for some thrill seeking before the leaves start to fall and winter approaches.
6. Play sports
Whether you love baseball, football or basketball, playing sports is a great way to keep fit in the summer. Get a group of friends together and have some fun. You can make it more competitive with a forfeit!
7. Recreate your summer camp
Pitch a tent, build a fire, and roast some marshmallows! Reminisce with friends about your summer camp memories. You could even hold a talent contest. If you never went to camp then now is the time to have water fights and midnight snacks before the end of summer.
8. Go to an open-air movie screening
Whether it’s a drive-in, a trendy rooftop, or simply your backyard, watching a movie outdoors is a great way to spend a late summer evening. Stock up on popcorn, gather your friends and neighbors, and watch something nostalgic that the whole family will love.
9. Read a book
How often do you wish that you read more? Sometimes it is hard to find the time to sit down and read. Make it a priority to enjoy a sunny day with a good book.
10. Do absolutely nothing!
Another activity that it’s very hard to make time for in our busy lives. Take an hour off, sit on the grass or lie around in a hammock, and just enjoy the feeling of having nowhere to be. Even if you only manage ten minutes of peace and quiet you’ll be thankful for it.
How are you making the most of the last days of summer? Let us know in the comments?
Gruyere Cheese: Everything You Need to Know
We continue our exploration of cheese from around the world with a look at Gruyere today.
What is Gruyere Cheese?
Gruyere Cheese is a hard, yellow cow’s milk cheese. It is named after the town of Gruyere, in Switzerland, although some do maintain that it is a French cheese. It has a sweet but slightly salty flavor and often has a creamy texture. When fully aged, it has small cracks and a slightly grainy texture. It can have quite a strong smell because of the process that creates its rind.
It is one of our favorite imported cheeses and we know that many of our customers love being able to get hold of this Alpine cheese right here in Ohio.
How is Gruyere Cheese made?
It is made by heating raw milk in a copper vat, adding rennet and separating the curds and whey. The curds are placed into molds, salted in brine and smeared with bacteria. The cheese is then ripened for at least two months at room temperature, generally on wooden boards. The cheese is turned every couple of days to ensure even moisture distribution. It can be cured for up to 10 months and develops a more intense, almost earthy, flavor as it ages.
How should I eat Gruyere Cheese?
Gruyere Cheese melts very well. This makes it a great cheese for a fondue with white wine and garlic. Serve it with crusty bread, crudites and simply roasted potatoes alongside dipping forks for a fun sharing dinner with friends.
Because it melts so well, it is also an excellent cheese to incorporate into baking. Try it in your next quiche for extra flavor. Melt it onto small pieces of toast to eat with French Onion Soup or put it into a grilled cheese sandwich. Even better, make a Croque Monsieur by using gruyere and ham in a toasted sandwich. You could even incorporate it into bread dough before baking to create a cheesy bread for lunch or a picnic.
You could grate it to serve with pasta or salads, as it is not too overpowering. 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 nuttiness of the cheese. Cut it into thin slices that your guests can enjoy.
It is also excellent for adding comfort to a dish of mac and cheese. Gratin dishes such as potato dauphinoise will benefit from some slices of the cheese, as would butternut squash or sweet potato dishes.
What should I drink with Gruyere Cheese?
Gruyere goes best with slightly sweet white wines like Chardonnay, Riesling, or dessert wines. These complement creamy, nutty nature of the cheese. You could also enjoy it with an apple cider or a glass of Bock beer. All of these will enhance the flavor of the cheese without overpowering its more delicate elements.
How do you like to eat Gruyere Cheese? Let us know in the comments!
Shisler’s celebrating 60 years in the cheese business (The Daily Record)
Very Nice Article about us by Dan Starcher of the Daily Record:
Second, Third, and Fourth Generation owners Rita, Dennis, and Natalia Shisler
ORRVILLE — The small roadside store at the corner of U.S. Route 30 and Kidron Road, known as Shisler’s Cheese House, has served as a landmark to cheese connoisseurs, including comedian Bob Hope, for 60 years.
To celebrate, owner Rita Shisler is having a party. Festivities at the store, located at 55 Kidron Road, Orrville, started Friday and continue Saturday. There will be free bratwursts, prizes, music, face painting, a bounce house and, of course, cheese samples from 8 a.m. to 6 p.m.
“I remember picking up the phone one day and the caller said, ‘This is Bob Hope and I would like to order some Baby Swiss,’” said Rita Shisler. “I didn’t believe it, but the check came with his name, address and signature. I talked to him four or five times per year, every year, until his death. After Bob died, his wife would call and order cheese until she passed away.”
Shisler didn’t exactly know how Hope heard of the store, but she kept copies of his checks and his signatures as mementos.
Another big-time order came courtesy of the owner of the NFL’s San Diego Chargers.
“The team owner of the Chargers came in and had some ham,” Rita recalled. “He fell in love with it. He then had me ship them to every team owner across the United States. I did that for years. We packed them in coolers and enclosed a card. Even as new owners came along, we would send to them. He wanted all of the other owners to have some Streb’s Ham.”
Another story, Rita recalled, was when Grandpa John Shisler was taken to jail for operating the business on Sunday. “He purchased the store from Fred Bieri in 1958 and back then there was a law, the blue law, that you could not be open on Sunday to conduct business.”
“The family went to post bail but he refused,” said Rita. “They finally released him after a couple of days.”
John Shisler’s son, Dan, took over the store in 1959 and, after he and Rita were married, he went to work elsewhere and Rita took over operations. She has been growing the operation ever since. Dan passed away 14 years ago.
At 72 years old, Rita Shisler isn’t slowing down. In fact, she is as busy as ever serving in various civic organizations, but she is slowly turning business operations over to her son, Dennis, while her other son, DJ, runs a store in Copley.
Dennis served in the United States Marine Corps, attended college and worked in the corporate world for a number of years before returning to the family business.
“I never thought I would be here today. I never wanted to come back. I never wanted to live here. I never wanted anything to do with a small town,” said Dennis. “But after my daughter was born, I reconsidered.”
Since coming to work for his mother, Dennis has focused on modernizing operations and building the internet ordering component of the business.
“She has brought the store to this level and she is wonderful for public relations,” Dennis said. “She really brought this place to the next level from a marketing standpoint. She built up the retail business, and I want to expand it online and focus on website sales.”
A steady stream of loyal customers were pouring in on Friday as Rita was celebrating six decades of business with friends and family while offering bratwursts and cheese samples to customers outside.
“I have been making the trip here from Massillon for more than 30 years for Swiss cheese,” said Robert May. “Everything they have is great and the people are so friendly.”
Linda Nussbaum of Orrville has been frequenting the store for 40 years.
“We used to stop here and get cheese on our way to our grandparents’ house nearby,” said Nussbaum. “We would have it eaten before we got there.”
Rita attributes much of the success of the business to her mentor, Harold Freedlander, of the former Freedlander’s department store.
“I was struggling with the business and I went to SCORE (service corps of retired executives), and he became my mentor,” Rita said. “He helped and guided me and that is when things started to connect and the business began to turn around. I thank Harold Freedlander from the bottom of my heart.”
Visit Shisler’s Cheese House online at www.shislerscheese.net and www.wordpress-436460-1531479.cloudwaysapps.com for additional information.
The original article in The Daily Record can be found here.
Back to School: Preparing your Loved Ones for College
With the time approaching for college students to begin their studies or return after a well-earned break, we’ve put together a back to school care package that’s sure to keep them happy.
Send them off with a selection of treats and they’ll be able to share them with friends when they arrive. We’ve put together our care package with those difficult goodbyes in mind. It’s a perfect gift for any student who might get homesick or simply need a pick me up between all their new lectures.
Inside you will find generous helpings of:
- Banana Split Mix – includes cranberries, banana chips, almonds, chocolate covered peanuts, chocolate drops, pineapple tidbits, raisins, yogurt covered peanuts, peanuts, and yogurt drops
- Blue Raspberry Licorice
- Buggy Trail Mix – includes butter toffee peanuts, honey roasted sesame sticks, cheddar crackers, pretzel nuggets, and wheat crackers
- Cinnamon Graham Pretzels – the classic flavor of cinnamon graham crackers in the shape of a pretzel. These are especially delicious with a cream cheese dip.
- Mikey’s Mix – packed full of nuts, raisins, and chocolate treats
- Peanut Butter Pretzels – a crunchy snack filled with delicious peanut butter
- Shisler’s Private Label Raspberry Pretzel Dip – perfect for eating with our pretzels
As these items are less perishable than others that we stock, they can be sent in the mail. You could even send them overseas to our service men and women to let them know that you are thinking of them.
If you know that your college goer is going to need help getting up in the morning, you could also send them some REACH coffee. This is a specialty coffee from the region of Chanchamayo in Peru that is then roasted in Cleveland, Ohio. We’re proud to stock this coffee as it’s great for everything from an espresso to a frothy latte.
Explore our other gift boxes for different tastes. Some do have perishable items so be sure to check how long shipping will take and whether your recipient has access to a fridge. If you are finding a gift for someone with a sweet tooth, then our Heggy’s Chocolate Gift Box might be a great option for you. It will contain an assortment of premium hand crafted chocolates and candies from a wide selection including vanilla creams, chocolate coated caramels, marshmallows, and Heggy’s Crunch.
So, whether your loved one is heading back to school for the first year or their last, you can show them how much you love them with our care packages. Surprise them with a taste of home or something new for them to try. You could also give one of our e-gift certificates if you would like them to be able to order a special treat for themselves. The code will be sent to you after purchase, so it doesn’t matter whether you buy it for them to go back to school with or during the semester.
What are your top back to school tips for all the new college students out there? Let us know in the comments!
Shisler’s Cheese House, still darn Gouda after 60 years (Massillon Independent)
GREAT article about us in The Massillon Independent by Jolene Limbacher
Second, Third, and Fourth Generation Shislers: Rita, Dennis, and Natalia
ORRVILLE Say “cheese” and smile because Shisler’s Cheese House is celebrating its 60th anniversary Friday and Saturday with fun, food and festivities.
It’s a joyous occasion for matriarch Rita Shisler and her family, who have shepherded the small but mighty specialty food shop, which has been a longtime popular tourist stop on the east-west corridor of Rt. 30.
On Aug. 7, 1958, Grandpa John Shisler purchased the cheese house from Fred Bieri, an elderly cheesemaker from Switzerland. Now, six decades and tons and tons of cheese later, it’s time to party.
Throughout the next two days, the celebration will include music, prizes, face painting, characters from the movie “Frozen,” a bounce house and free cheese samples, hot dogs and grilled bratwurst.
The 900-square-foot store, which does a robust business:
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- Sells 2,000 pounds of Swiss cheese alone every week.
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- Offers imported cheeses from Denmark, Spain, Switzerland, Italy and Holland.
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- Carries 82 different kinds of local cheeses made at six Holmes County cheese factories.
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- Shipped cheese and gourmet products to 30 different countries last year.
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- Ships to every state in the United States, with the most cheese and bologna going to Florida.
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- Has shipped hams made at nearby Streb’s Meats to every National Football League owner.
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- Used to send a wheel of baby Swiss every Christmas to legendary comedian Bob Hope. After he died at age 100 in 2003, the shipments continued to his widow, Dolores, until her death in 2011.
It’s a shame, Rita Shisler lamented, that many people only know about pre-packaged cheese that’s cut into slices, wrapped in cellophane and sold as “processed cheese.”
“They have no idea what fresh cheese tastes like,” she said. “Once they taste it, they absolutely fall in love with it.”
Jailed for keeping Sunday hours
For 49 years, Shisler has been opening the store at 8 a.m. Monday through Saturday and at 9 a.m on Sundays. She’s the good-will ambassador with the personal touch and instant rapport with customers, chatting about where they’re from, how many children and grandchildren they have and how they must try their latest kind of cheese.
She reminisced about Grandpa Shisler, who at 19 years old, became the youngest postmaster of Dalton in 1909, a position that was once a political appointment. He held that job for 16 years.
He was quite the rebel, she recalls, because soon after he bought the store in 1958, he didn’t cotton to being told what hours he could keep.
Until, that is, the Wayne County sheriff conducted a sting operation by sending an employee to the store on a Sunday to buy a loaf of bread. With sirens blaring, they hauled a defiant Grandpa off to jail for violating Ohio’s now-defunct blue law, which prohibited retail activity on Sundays.
Then, to punctuate his personal dislike of government dictating his business hours, he refused to allow son Dan to bail him out right away. Grandpa was 76 when he died in 1966.
“I would not have gone to jail,” said Rita Shisler. “I would have followed the law and closed the store.”
Under Dan Shisler’s ownership, which began in 1959, the store grew by leaps and bounds. Rita Shisler said her husband was one of the best baseball players to come out of Dalton High School. From there, he went to Ohio University where he played ball, signed with the St. Louis Cardinals, but tore up his shoulder and never fulfilled his dream of playing in the majors.
After Dan and Rita married, he turned the store over to her and became delicatessen and wine manager at the former A & D Foodarama. They opened a second location — Shisler’s Cheese & Wine Barrel — in the Belden Village area in 1974. That store was closed seven years later so they could spend time with sons, Daniel (DJ) and Dennis before they graduated high school and went to college.
Rita’s husband died 14 years ago.
Expansion plans
With an estimated 40,000 cars a day passing Shisler’s Cheese House, Rita Shisler said about 80 percent of their customers are tourists or folks who frequently travel to the Columbus and Canton areas.
Plans call for expanding the current structure late this fall, making it at least three times larger and having a dining area for soups and sandwiches. Dennis, a third-generation Shisler who manages the store, which is just outside of Dalton, would like to construct a building nearby to expedite shipping orders. Sixty percent of shipments, he said, go to the Tampa-Clearwater area, crediting much of those sales to local people who have moved South.
The family also has discussed opening stores in the Greater Tampa area, Dallas and perhaps Reno.
A second location is open in Copley at 1275 Cleveland-Massillon Road and is owned by son Daniel Shisler. It offers catering, deli sandwiches and soup, wines and a large variety of specialty foods.
At 72, Rita Shisler remains active in Orrville Lions Club, Dalton Ruritans, Women’s Network of Wooster and Akron, and Quota International, a women’s group that assists community members with hearing problems. The store employs many area students, who Shisler mentors about business and doing what’s right.
Dennis Shisler and his wife, Claudia, have a nine-year-old daughter, Natalia, who, as a fourth-generation Shisler, enjoys being in the store with her grandmother and running the cash register and making change.
See the full text of the original article in the Massillon Independent here.
Cheddar Cheese: Everything You Need to Know
We continue our exploration of different cheeses with a look at cheddar cheese.
What is Cheddar cheese?
A hard, aged cheese that is off-white or sometimes yellow in color. It originates in Somerset in the UK. There, it is aged in the caves of the Cheddar Gorge as they have a good level of humidity and the right temperature.
The curds and whey are separated. After heating, the curds are kneaded with salt and then cut into cubes before being stacked. Extra-mature cheddar must be aged for at least 15 months.
Our Canadian Fine Aged Cheddar is aged for a longer period of time giving it a much stronger, sharper flavor.
We also sell White and Orange Cheddar. Orange Cheddar is traditional white cheddar with Annatto, an extract from the tropical achiote tree, and oleoresin paprika added. These added ingredients give the orange cheddar its orange color and a milder flavor.
If you like spicy cheeses, try the Hot Habanero Cheddar, Smoked Habanero Cheddar, or Horseradish Cheddar. To try other flavors, we recommend the Garlic or Smoked Cheddar.
How does it taste?
It has a sharp taste that develops as it ages. It is also creamy and sometimes milky in flavor. When aged 2 to 3 months, the cheddar remains mild and is better for offering texture or a little seasoning to a dish. It becomes sharp when it has been aged for around 6 months and is extra-sharp from around 1 year of aging.
How should I eat it?
As cheddar is a classic cheese, it can be used almost anywhere. Grate it over pasta, pizza or roasted vegetables. It is particularly good in autumnal and winter dishes for adding extra flavor alongside stews and casseroles.
It melts well so it is a great option for grilled cheese. Add it to any sandwich with a good helping of chutney or pickles. The sharp flavors marry together well for an excellent lunch or snack. It also works well with other savory flavors such as harissa, caramelized onions, or meats such as ham and salami.
The texture makes it excellent for mixing into different ingredients such as pastry or bread doughs. This imparts the flavor of the cheese and gives some melted, crispy elements to the finished dish.
For the simplest of dishes, create a plate with cheese, hams, fruits such as apples and grapes, crackers, and crusty bread. This can make a fantastic lunch or a quick and easy dinner. Add a glass of wine on the side for a real treat.
What should I drink it with?
The sharp and pungent flavor of Cheddar pairs well with light, fruity red wines such as Zinfandel, Syrah, and Merlot. White wine lovers can enjoy Riesling, Pinot Gris, or Sauvignon Blanc with their cheese as they have enough flavor to stand up to the tanginess of the cheese. You could also enjoy a slice of cheddar with a Port, Madeira, or Brandy.
What is your favorite way to enjoy Cheddar cheese? Let us know in the comments!
How is Cheese Made?
We know that many of our customers are cheese lovers, but do you know the answer to the question ‘How is cheese made?’?
Read on to find out more about various cheese making processes and learn the methods that are present in some of our favorite cheeses.
Basics: How is cheese made?
All cheese starts out as milk. Various different types of milk may be used, but the most common ones are cow’s, sheep’s and goat’s milk.
Making cheese is a good way of preserving milk to make it last longer, as well as being a delicious treat.
Most of the milk is comprised of water, which must be removed in order to create cheese. This involves separating the curds (solid) from the liquid (whey). The milk is gently heated and cultures are added to make it curdle. An enzyme, rennet is also added to bring the proteins of the milk together and help to form the curd.
The set curd is cut into small pieces to allow more of the water to leave the cheese. The curds will settle and the whey will be drained off. Salt is added as a preservative and for flavor, and then the curds are pressed into molds.
After pressing
Most cheeses will be pressed for a number of days to remove the last of the whey and bring the curds together. They will then be removed from the press and put into storage to mature.
How is cheese made? The maturing process
Cheeses will mostly be matured anywhere from 1 to 15 months. There are some cheeses that benefit from years of aging as they are quite dry. Some cheeses, such as halloumi and ricotta, can be eaten on the day that they are made.
Some cheeses, such as mozzarella, involve stretching the curd in hot water until you create the soft, layered texture that we recognize in this cheese.
Different environments create different effects on how cheese is made. There must be good air circulation to promote the aging process. Humidity and temperature also play a role in how the cheese matures. The humidity prevents the cheese from cracking before it has developed its flavor.
Soft-ripened cheeses, such as Brie and Camembert, are exposed to mold which causes them to ripen from the outside inwards.
Washed-rind cheeses, such as Limburger, will be cured periodically in a solution of saltwater brine. This makes it open to bacteria which produce a hard rind and a pungent odor. They can also be washed in solutions containing spices or alcohols to impart more flavor.
Blue cheeses have penicillium bacteria added to create the blue veins of mold running through the cheese. This then grows as the cheese ages. Depending on the aging process, this may create a soft or hard cheese.
We hope you’ve enjoyed our basic explanation of the cheese making process. Now, when someone asks you ‘how is cheese made?’, you’ll know the answer. Have you ever made cheese? Let us know in the comments!
