Category: Cheese Facts
Why Does Cheese Go Moldy?
You may be wondering, why does cheese go moldy? Cheese lovers all over the world have been asking the same question.
In this article, we delve into the science behind why cheese goes moldy and shed light on the factors that contribute to this natural occurrence.
Understanding the Nature of Cheese Mold
Mold is a type of fungus that thrives in warm and moist environments. When it comes to cheese, mold growth can occur due to a combination of factors. These include the presence of mold spores in the air, moisture content, temperature, and the type of cheese.
The Role of Mold Spores
Mold spores are microscopic particles that are present in the environment. They can be found in the air, on surfaces, and even on the cheese itself. When conditions are favorable, these spores can settle on the cheese’s surface and begin to grow. This, in turn, leads to the formation of visible mold.
Moisture Content and Cheese Storage
The moisture content of cheese plays a crucial role in its susceptibility to mold growth. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mold development. Proper storage is essential to prevent excessive moisture buildup.
Cheese should be wrapped in breathable materials like wax paper or cheese paper to maintain a moisture balance. This will also help prevent mold growth while allowing the cheese to mature.
Temperature and Cheese Preservation
Temperature is another critical factor in cheese preservation. Most cheeses should be stored at cool temperatures to slow down the growth of mold and other spoilage organisms. However, certain types of cheese, such as blue cheese, require specific temperature conditions to develop their characteristic mold veins.
Understanding the optimal storage temperature for each type of cheese is key to preserving its quality and preventing unwanted mold growth.
Cheese Rind and Mold
The rind, or outer layer, of some cheeses, acts as a protective barrier against mold. Cheeses like Brie and Camembert have bloomy rinds that form a layer of white mold.
This mold is intentionally introduced during the cheese-making process and contributes to the unique flavors and textures of these cheeses. However, it’s important to note that not all mold growth on cheese rinds is desirable. Unwanted mold can indicate improper storage conditions or a deterioration in the cheese’s quality.
Preventive Measures and Moldy Cheese
While mold growth is a natural occurrence in some types of cheese, it’s understandable that many people prefer to avoid consuming moldy cheese.
To prevent mold growth, it’s crucial to handle and store cheese properly. Keep cheese refrigerated, wrapped in breathable materials or in a suitable container. Keep cheese separate from other foods to minimize the risk of cross-contamination. Additionally, inspect cheese regularly. Discard any portions with visible mold growth or unpleasant odors.
Wrapping It Up
Understanding why cheese goes moldy helps us appreciate the complex interplay of environmental factors, moisture content, temperature, and cheese type.
While mold growth is a natural process in some cheeses and even intentional in others, it can still be off-putting to find mold in our favorite varieties.
By following proper storage and handling practices, we can extend the shelf life of cheese and minimize the risk of unwanted mold growth.
So, next time you encounter mold on your cheese, remember that it’s simply a natural part of the cheese maturing process.
Why Does Cheese Melt?
Why Does Cheese Melt?
Have you ever wondered why cheese melts so beautifully? This blog post dives into the science behind cheese melting, including the molecular structure of cheese, the types of proteins present in cheese, and the factors that affect its melting properties. So, why does cheese melt?
Whether you’re a cheese lover, a culinary enthusiast, or just curious about food science, this post will satisfy your appetite.
The Science of Melting
The science behind cheese melting is complex and involves the molecular structure of cheese, the types of proteins present in it, and the impact of heat on these proteins.
When cheese is heated, the molecules within the cheese begin to move rapidly, which causes the protein structure to break down, resulting in a smooth and creamy texture.
Molecular Structure of Cheese
Cheese is a complex food item composed of a matrix of proteins, fats, and water. The molecular structure of cheese is made up of long chains of proteins that are woven together in a complex network.
These proteins, including casein and whey, are held together by weak bonds, such as hydrogen bonds and van der Waals forces.
When heat is applied to cheese, these weak bonds break down, causing the proteins to unravel and the cheese to become more fluid.
Factors Affecting Cheese Melting
- Cheese type is a significant factor in determining how it will melt. For example, hard, aged cheeses like Parmesan tend to melt poorly, while soft, creamy cheeses like Brie or Camembert melt very quickly.
- The age of the cheese also plays a role in how it melts. Younger cheeses tend to have more moisture and less fat, making them melt quickly and evenly. In contrast, older cheeses have less moisture and more fat, resulting in a less smooth and evenly melted texture.
- Cheese with higher moisture content melts more quickly and efficiently than those without. This is why mozzarella, which has a high moisture content, is often used to melt pizzas.
- Cheeses with higher fat content tend to melt more smoothly and have a richer texture. This is why cheeses like cheddar or Gouda, which have a higher fat content, are commonly used for melting in grilled cheese sandwiches or mac and cheese.
The Future of Melted Cheese
Technological advancements in food science and engineering are continually evolving, which is expected to impact cheese’s melting properties significantly. For example, researchers are currently exploring using ultrasonic waves to alter the structure of cheese proteins, potentially improving the melting properties of certain cheeses.
There is also a growing demand for new, innovative cheese products with unique melting properties. Cheese producers are experimenting with new cheese blends and formulations to create cheeses that melt more easily or have a creamier texture. This trend will continue as consumers seek new and exciting culinary experiences.
Wrapping It Up
Whether it’s a gooey grilled cheese sandwich, creamy mac and cheese, or a decadent fondue, melted cheese is a beloved ingredient that will continue to delight cheese lovers for years.
The World’s Most Expensive Cheeses
We recently brought you a post about the world’s most expensive wines, but we realized that it was the time to tell you about the world’s most expensive cheeses. These probably aren’t a cheese that you want to throw on your daily cheeseboard, but we can certainly dream about them!
World’s Most Expensive Cheeses: Pule
Pule is made from the milk of the Balkan donkey from Serbia. It costs a whopping $600 per pound, making it the most expensive cheese in the world! 25 liters of milk is used to make just one kilogram of the cheese. Low in fat, but high in vitamins and proteins, this cheese is said to boost the immune system. If you want to get your hands on a piece of this cheese, you have to order it as it isn’t available on the market!
World’s Most Expensive Cheeses: White Stilton Gold
This cheese is only slightly less expensive than Pule, coming in at $420 per pound. It is a British cheese that comes under a Protected Denomination Origin. It is a soft white cheese, rather than the blue of traditional stilton, and is actually made with real gold.
World’s Most Expensive Cheeses: Wyke Farms Reserve Cheddar
Another British cheese! Cheddar is often aged in caves and this expensive version is made in Somerset, in the south west of England. It is $200 per pound and, despite its incredible price, very popular. It is matured for at least 15 months and has both creaminess and nuttiness. The exact method for making it is a closely guarded secret.
Extra Old Bitto
This is a cheese sold exclusively in China, where you can find some of the oldest and most expensive cheeses that the world has to offer. It is aged for up to 10 years and costs around $120 per pound. It originated in Italy, where it is sometimes known as Bitto Storico. There are only 12 producers of this expensive cheese.
Caciocavallo Podolico
Another cheese of Italian origin, its name means ‘horse cheese’. However, it is not made from horse’s milk. The name, in fact, refers to the practice of horses carrying the cheese as it cured. The cheese would be suspended from the horse, almost like saddlebags. It is made from the raw milk of a rare breed of Italian cow called the Podolica. This cow spends some of its life living in the mountains, grazing on nettles, blueberries, rosehips, hawthorn, cornelian cherries, juniper, and wild strawberries. These flavors can sometimes come through in this unusual cheese. It is a hard cheese that is quite dry and sometimes has holes. The taste is described as vegetal and savory inside the rind that forms as it matures for a year.
Which of the world’s most expensive cheeses would you like to try? Have you actually tasted any of them? Let us know in the comments; we’d love to hear all about it!
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!
What is a Master Cheesemaker?
Did you know that you can become a Master Cheesemaker?
Wisconsin is the only state with a Master Cheesemaker program outside of Europe. It has been running for 25 years. To qualify to take part, you must have held a cheesemaker’s license for a minimum of 10 years and be making cheese in Wisconsin. In fact, getting a license itself is a serious undertaking as you need to complete 240 hours of apprenticeship as well as five university modules. It can take between one and three years to get your cheesemaking license. The Master Cheesemaker Program takes 2 years and 8 months and consists of several modules as well as a final exam.
Each Master Cheesemaker learns about artisan cheese making and quality control, and can choose from modules on topics including Dairy Chemistry, Buttermakers, and Milk Pasteurization. Graduates earn the right to use the Master Mark on their products.
There are currently 90 master cheesemakers, all of whom have developed their skills to become masters. Each cheesemaker receives their certification for specific cheeses that they have worked hard to perfect.
Our Wisconsin cheeses
We stock several cheeses from Wisconsin, including Beer Cheese, Sharp American Cheese, and Limburger. Beer Cheese is a semi-soft combination of Limburger Cheese and Brick Cheese. It has a very strong smell and taste and is often enjoyed with raw onion and a glass of beer. Limburger cheese is a similarly acquired taste. The cheese is aged for at least three months when it becomes spreadable. Its salty taste is traditionally eaten with rye bread, slices of onion and strong black coffee or lager.
We also get our Brick Cheese from Wisconsin. The process for making Brick Cheese was derived from white American Cheddar, but it is cultured at a slightly higher temperature which results in a marginally higher fat content and a slightly altered protein structure. The resultant cheese has a slightly softer taste and a distinctly sharper finish. We love to use it in place of Cheddar in cooking or simply serve it on a cheeseboard.
Have you tried cheese from a Master Cheesemaker? Let us know in the comments!
Cheese Making: Which Milks Are Used?
We love to tell you more about the cheese making process here at Shisler’s Cheese House. The more that you know about cheese, the more you can shop for your favorites and discover new delicious delights.
Today we’re going to explain the different kinds of milk used in cheese making and which cheeses you might find them in.
Sheep’s milk
Sheep’s milk has a high lactose content. This means that we rarely drink it, but it is used extensively in cheese and yogurt making. It can sometimes have a distinctive flavor, although this is often masked by the salt used to create the cheese.
Sheep’s milk cheeses include Manchego and Pecorino. Romano Pecorino is made from the milk of sheep that have grazed on specific grasses to impart flavor into the milk. If you love blue cheese, then Roquefort is made with sheep’s milk and has a great tang to it.
Goat’s milk
Goat’s milk is more regularly enjoyed on cereal or as a drink than sheep’s milk. Its qualities mean that it sometimes suitable for those who cannot have cow’s milk.
You’ll find it in simple goat’s cheese or chevre. These cheeses have a creamy texture and a distinct, complex flavor. They are great for cooking with as this flavor works well with many sweet and savory ingredients. It also melts very well, making it an excellent way to add cheesiness to dishes.
Cow’s milk
The most common of the kinds of milk used to make cheese. It has a good amount of fat and protein which makes it favorable for the cheese making process. Look out for cow’s milk cheeses that do not contain any artificial hormones.
You’ll find it in Cheddar, Swiss, and Parmesan amongst many others.
Buffalo milk
This is one of the hardest types of milk to get hold of and so it is very prized within the dairy industry. It is mostly used to make mozzarella and gives it a particularly creamy taste and texture as it has a high fat content.
More unusual milk
These are the different types of milk that you’ll usually find represented on a cheese shelf, but there are still more unusual ones being used all the time. Perhaps you might like to try reindeer or moose cheese? In some countries, cheese made from the milk of a camel is enjoyed. Donkeys, horses, and yaks have all had their milk used to make cheese to enjoy. We are also seeing a rise in non-dairy milk being used to create cheeses that are suitable for vegans or those who cannot eat dairy products. Who knows what will be next into the cheese market?
We hope you’ve enjoyed our quick tour of the different kinds of milk used in the cheese making process. Next time you pop in to fill up your cheese shelf, why not try something made form a more unusual milk and see if you can taste the difference?
Which kind of cheese is your favorite? Let us know in the comments!
5 Surprising Cheese Traditions
Of course, here at Shisler’s Cheese House, we love cheese! Today we are going to tell you about five surprising cheese traditions from around the world. Read on to find out why some people like maggots with their cheese and where you might find cheese on the menu for breakfast.
- Cheese Rolling – Gloucestershire, UK
In late May, in the heart of the Cotswold countryside, you will find the shouts and screams of people running down a hill in pursuit of cheese. A 9lb round of Double Gloucester cheese is thrown down the incredibly steep hill and the competitors chase it down. The winner gets the cheese. Supposedly, the competitors are supposed to catch the cheese but as it can move at up to 70 miles an hour, this is almost impossible.
2. Live Insect Larvae – Sardinia
Casu marzu is a Sardinian cheese that starts out as pecorino. It undergoes the digestive action of the larvae of the cheese fly Piophila casei. This makes the texture of the cheese extremely soft. Some people do not eat the larvae but many do. The cheese is considered to have gone bad if the larvae have died, so they will be eaten alive. This is certainly not a cheese tradition for the faint-hearted. Would you try it?
3. Cheese for breakfast – many countries
Whilst it might not be on every breakfast plate in the US, many countries around the world enjoy cheese for breakfast. In Brazil, they enjoy cheese with ham and bread, alongside a cup of coffee. Germans serve cheese with cold meats, bread, and jam. In Turkey, breakfast will often consist of cheese with bread, butter, olives, eggs, tomatoes, cucumbers, jam, and honey. In Sweden, they eat their cheese with fish or cold meats, mayonnaise, and vegetables. We’re not sure about mayonnaise in the morning, but we definitely endorse adding cheese to your table at breakfast time.
4. Maturing cheese in a cave – Somerset, UK
Cheddar Gorge in Somerset is world renowned for the creation of cheddar cheese. But did you know that some of the cheese is aged in the caves of the gorge? The constant temperature and high humidity are perfect for aging cheese. You can even go exploring in the caves and see the cheese maturing for yourself. The cheddar will be firm with a strong, tangy kick after aging. If you can visit, do!
5. Cheese with Fruit Cake – Lancashire and Yorkshire, UK
It has become a tradition in Lancashire and Yorkshire to serve a slice of fruit cake with a slice of crumbly, tangy cheese such as Wensleydale. The combination of sweet and savory is very popular. The cake is packed full of dried fruit and often flavored with brandy, whilst the cheese adds a sharp, salty contrast.
We hope you enjoyed our tour of some of the cheese traditions around the world. What are your cheese traditions? Let us know in the comments!
Why is Cheese Aged?
We all love eating cheese, but how much do we know about the process of making it? Today, let’s explore why cheese is aged and what this process does.
Aging cheese is sometimes called ripening. Some say that this is the most important part of the cheesemaking process because it gives each cheese its distinctive characteristics.
How does the cheesemaking process start?
Cheese is made by culturing milk, adding rennet and then separating the curds from the whey. These curds make cheese and are usually salted to start the process.
We eat some cheeses, such as ricotta and mozzarella, when they are young and unripened. However, most cheeses are aged for varying lengths of time.
Why are cheeses aged?
Cheeses are aged in order to transform the texture and intensify the flavor. The microbes and enzymes contained within the cheese react to the temperature and moisture of their environment, creating the different cheeses that we know and love.
What happens whilst a cheese is aging?
Over time, the cultures that were added to the cheese will grow and eat the lactose in the milk, changing it into lactic acid. Lactic acid gives cheeses their sharpness and tanginess.
There is also a process known as proteolysis, where the long protein strands created when the rennet was added begin to break down. These are responsible for the flavors that we experience in aged cheeses such as gouda and parmesan. If a cheese is smoky or nutty, it is because of the proteolysis.
This proteolysis also creates the gooey texture found in camembert, brie and limburger cheese.
Who is in charge of the aging process?
The person who looks after the cheese and decides how it is aged is known as an affineur.
Where are cheeses aged?
This all depends on the cheese and the desired effect of the aging.
Cheeses have historically been ripened in caves. Caves have a cool temperature and a high humidity, which allows the cheese to ripen without losing too much volume. Cheese is also very porous and so it takes on flavor from its surroundings. Aging in a cave allows the cheese to develop a strong, nutty flavor.
Some cheeses will be aged in a refrigerator or in a cool space such as a cellar. The affineur will make careful choices about the humidity and temperature involved to create the final product.
What about blue cheeses? How are they ripened?
Blue cheeses, such as Danish Blue and Stilton, have Penicillium cultures added to them. Tiny holes are made in the cheese to allow the air to reach the cultures. This encourages the blue/green veins that we recognize to form.
Can I age cheese that I have made at home?
Yes, you can. We recommend reading as much as you can about the cheese you are making before doing so. Some cheesemakers have had success using a wine refrigerator or spare refrigerator to age cheeses.
So, now you know about the cheese aging process! Do you have other questions about cheese making? Let us know in the comments and we’ll do our best to answer them!
Red Wine Collection – The Best Cheeses to Pair with Your Favorite Red
Looking to celebrate with your loved ones this holiday season?
One of our favorite additions to a Thanksgiving or Christmas party is our Red Wine Collection. We’ve chosen a great selection of cheeses, perfect for pairing with red wines. This collection will serve up to 20 guests, so it’s perfect for those celebratory moments.
Read on to find out all about the cheeses included and the wines that will make them shine!
Asiago
Asiago is an Italian sister of Parmesan cheese. It is aged anywhere from three months up to a year and will vary from semi-firm to firm. Its taste is similar to Parmesan, although its texture is less crystallized. It is delicious eaten with crackers and fruits, such as figs, pears, and plums.
Cabernet Sauvignon is flavor red wine choice to accompany your Asiago. The tanginess and salty, buttery qualities of the cheese will cut through the dark fruit, tannins, and spice of the wine. Alternatively, a Merlot can be an excellent choice.
Danish Blue Cheese
Blue cheeses are made with Penicillium cultures which create the blue veins this cheese is known for. They are aged in a temperature and moisture controlled environment to replicate a cave. Danish Blue is moderate in sharpness with a creamy finish.
Because of its depth of savory flavor, you will need to look for a sweet wine that works alongside the richness. flavor examples include a Port or Sauternes if serving cheese after dinner. For blue cheese based appetizers or entrées, a robust red such as a Shiraz or Syrah will work wonders.
Gruyere
Gruyere is a sweet and nutty cheese, which develops a salty earthiness as it ages. Originating in Switzerland, it is often used as the basis for a fondue. It is aged from five months up to a year, giving it a compact and slightly grainy texture.
Grenache or Syrah work well with Gruyere as they are not too rich and will allow the cheese to be the star of the show. For something a little more unusual, try a Cinsault. All of these fruity reds will blend with the sweetness of the cheese to create an exceptional flavor profile.
Romano Pecorino
Another Italian imported cheese, Romano Pecorino boasts a firm texture with a fantastic saltiness. Made from sheep’s milk, it has a very distinctive flavor that is an asset to any cheese board. The cheese is pressed with a weight to remove all of the whey and then covered with salt. This imparts the incredible flavour that the cheese carries.
For a full Italian flavour, pair this cheese with a Chianti. This is a dry red wine with high acidity and plenty of fresh berries perfect for the salty flavor of this cheese.
To make this a really fun celebration we suggest picking up our Red Wine Collection, inviting friends and family over, and encouraging each of them to bring a bottle!
If you are looking to add some extra cheeses to your red wine pairing board then Brick, Parmesan, Cheddar, Havarti and Ohio Premium Swiss are all good options.
What are you waiting for? Try our Red Wine Collection today!
Christmas At Shisler’s Cheese House
It’s amazing how fast the year passes by. It feels like just yesterday that we were picking up our Easter chocolate and gift boxes from Shisler’s Cheese House.
With Christmas just around the corner, it is time to start thinking about what gifts would be ideal for our family and friends.
A lot of the time, it can be extremely difficult to think of gift ideas year after year, but here at our store, we feel that we have something for everyone with our wide selection of gift boxes.
Check out our high quality, affordable gift boxes here:
Gift Box #1: Baby Swiss Cheese: $25
This gift box includes a 4 lb. wheel of our signature Baby Swiss Cheese. Our Baby Swiss is one of our local selections that is made in Charm, Ohio by the original producer Guggisberg Cheese. It is a young, semi-soft whole milk cheese which is distinguishable by its myriad of small holes. Although Baby Swiss is closely related to Swiss Cheese, the holes are smaller and it has a milder flavor which is delightfully creamy and delicious.
This gift box makes a perfect gift for pretty much anyone who likes cheese as the flavor is not as acquired as some of our other complex cheeses. It also comes with assorted chocolates that you can find!
4 lb. Baby Swiss Wheel
Assorted Chocolates
Gift Box #2: Troyer’s Trail Bologna and Cheese: $25
This box contains a mixture of meat, cheese, and chocolates- what an amazing combination!
For three generations we at Shisler’s Cheese House have prided ourselves on providing the best examples of local fare to tourists and locals alike. Troyer’s Trail Bologna is one of the best examples of local fare we can recommend. Our Trail Bologna comes from the fourth generation of the Troyer family. Don’t be fooled by imitators. There is only one Troyer’s Trail Bologna, made in Trail, OH and sold exclusively by Ohio retailers so this gift box will be a one of a kind gift for your family or friends!
Also in this box comes two of our delicious cheeses Farmers and Colby. Farmers Cheese is a mild unripened white cheese made by adding rennet to cow’s milk. When the milk coagulates it separates into solid curds and liquid whey, which is drained off. The result at this stage is sometimes referred to as pot cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese. It is often enjoyed in a sandwich with delicious bologna from our store, which is why it why this gift box is an amazing combination.
Colby cheese is a semi-hard cow’s milk cheese native to the United States. But today Colby cheese is made in other regions of the world as well. It is often compared to cheddar cheese since the two both typically appear orange or creamy yellow. But two kinds of cheese taste very different. The flavor of Colby cheese is much milder and creamy. Washing the curds reduces the acid content, making Colby cheese less tangy when it is finished. Colby also has a higher moisture content, and it tends to be much softer than cheddar. Colby often goes well with rye bread, pears and apples. It can also be used as a table cheese, the possibilities are endless.
Like gift box #1, the box also comes with assorted chocolates, because who doesn’t love chocolate at Christmas?
1 Lb. Troyer’s Trail Bologna Ring
3/4 Lb. Wheel of Colby
3/4 Lb. Wheel of Farmers
Assorted Chocolates
Gift Box #3: Cheese Lover’s: $23
This is the ultimate cheese lover’s collection. With a selection of some of our most amazing cheese, this gift will not be forgotten this Christmas!
It comes with 3/4 wheels of 4 kinds of cheese:
3/4 Lb. Wheel of Cheddar
3/4 Lb. Wheel of Cojack (Marble)
3/4 Lb. Wheel of Farmer’s Cheese
3/4 Lb. Wheel of Pepper Jack
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. Many connoisseurs claim that White Cheddar is slightly sharper than orange cheddar, but that is more dependent on aging than color.
Marble Cheese is so named because of its two-toned color. It is made by taking the curds from Colby and Monterey Jack cheeses or white and orange Cheddar curds and pressing them together into a Longhorn. Because Marble Cheese is made from Colby and Monterey Jack cheeses, it is sometimes called “Cojack.”
Farmers Cheese is a mild unripened white cheese made by adding rennet to cow’s milk. When the milk coagulates it separates into solid curds and liquid whey, which is drained off. The result at this stage is sometimes referred to as pot cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese.
Pepper Jack Cheese is just one of our selection of many spicy pepper kinds of cheese. Pepper Jack Cheese is a cow’s milk cheese which blends the creamy, buttery flavor of jack cheese with the intensity of spicy peppers, most notably jalapeños, but also includes some serrano peppers and habañeros. Pepper Jack Cheese is used in a wide variety of recipes, and it is particularly popular in the American West, where people have an acquired taste for spicy peppers.
This gift box also comes with assorted chocolates.
Gift Box #4: Amish Cheese and Goodies: $50
With Amish country being a big part of our store production and community, we had to include a gift box packed full of amazing goodies:
1 Lb. Baby Swiss Wheel
1 Summer Sausage Link
3/4 Lb. Wheel of Colby
3/4 Lb. Wheel of Pepper Jack
Shisler’s Private Label Mustard
Home Style Amish Jam
Carr’s Crackers
Assorted Chocolates
6oz. REACH Coffee
Baby Swiss is a young, semi-soft whole milk cheese distinguishable by its myriad of small holes. Baby Swiss is closely related to Swiss cheese, made by substituting water for the milk’s whey to slow bacterial action, Baby Swiss has smaller holes and a milder flavor. Baby Swiss is often made from whole milk. Baby Swiss has a delightfully creamy and mild taste, a delicious favorite!
Summer sausage is a type of sausage that can be kept without the use of refrigeration. It earned its name from its ability to be kept during the summer without electricity.
Colby cheese is a semi-hard cow’s milk cheese native to the United States. But today Colby cheese is made in other regions of the world as well. It is often compared to cheddar cheese since the two both typically appear orange or creamy yellow. But two kinds of cheese taste very different. The flavor of Colby cheese is much milder and creamy. Washing the curds reduces the acid content, making Colby cheese less tangy when it is finished. Colby also has a higher moisture content, and it tends to be much softer than cheddar. Colby often goes well with rye bread, pears and apples. It can also be used as a table cheese, the possibilities are endless.
Pepper Jack Cheese is just one of our selection of many spicy pepper kinds of cheese. Pepper Jack Cheese is a cow’s milk cheese which blends the creamy, buttery flavor of jack cheese with the intensity of spicy peppers, most notably jalapeños, but also includes some serrano peppers and habañeros. Pepper Jack Cheese is used in a wide variety of recipes, and it is particularly popular in the American West, where people have an acquired taste for spicy peppers.
Gift Box #5 – Baby Swiss Cheese and Troyer’s Trail Bologna: A Classic Amish Country Combination: $50
This box gives a classic combination of Amish county, with a well-rounded selection of each of our special delicacies. This can be a perfect give for a family, neighbors or to bring along to a Christmas gathering. There’s plenty of delicious food to go around and enjoy while supporting not only Shisler’s Cheese House but our very own Amish Country.
The box includes:
4 Lb. Baby Swiss Wheel
Large Troyer’s Trail Bologna Ring
Shisler’s Private Label Mustard
Carr’s Crackers
Assorted Chocolates
6oz. REACH Coffee
Gift Box #6: Amish Country Sampler Gift Box: $75
This gift box is the biggest gift packed full of a huge selection of all Shisler’s Cheese House has to offer. This is the ultimate gift for people who are passionate about fine foods and complex tastes.
The best that Amish Country has to offer!
Our Amish Country Sampler Gift Box includes:
Large Troyer’s Trail Bologna Ring
1 Lb. Box of Heggy’s Chocolates
Home Style Amish Jam
Shisler’s Private Label Hot Jalapeno Mustard
3/4 Lb. Wheel of Cheddar
3/4 Lb. Wheel of Cojack (Marble)
3/4 Lb. Wheel of Farmer’s Cheese
3/4 Lb. Wheel of Pepper Jack Cheese
Baby Swiss Cheese Wedge
Summer Sausage Link
Townhouse Crackers
6oz. REACH Coffee
Other Gifts
If you would rather leave the choice to your family member or friend, you can always purchase them their very own gift certificate to be used at Shisler’s Cheese House so that you can be sure they get exactly what they desire.
These gift certificates are valid for one year and can be used all at once or for multiple transactions. We’ll just subtract the amount spent!
You will be provided with a Gift Certificate code immediately after checkout. Gift certificates can be mailed via US postal service on the following business day if selected.
Select from these set amounts:
$25
$50 (+ $25.00)
$100 (+ $75.00)
$200 (+ $175.00)
