Category: Cheese Recipes
3 Uses for Mozzarella – Let’s Try Homemade Cheese Today!
As regular readers will know, we’re huge fans of sharing fantastic cheese recipes with you.
If you’re needing some fresh to pep up your January, there’s nothing better than our homemade mozzarella. It’s ready in just 30 minutes and you can make it at home. Even better, once you’ve made some delicious mozzarella, you get to eat it!
Mozzarella is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week in the fridge.
Derived from the Neapolitan dialect spoken in Campania, mozzarella is the diminutive form of mozza (“cut”) or mozzare (“to cut off”) derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading “milk cream, fresh butter, ricotta cheese, fresh Mozzarella, and milk”.
You probably already have some favorite mozzarella recipes, but we hope our ideas will inspire you to make some cheese today.
1. On a pizza
We know this isn’t a new idea, but if you’ve never made pizza at home then now is definitely the time to give it a go. Pizza dough is really easy to make and if you get yourself a pizza stone you will be able to enjoy the crispy base you love without even leaving the house.
You only need a little mozzarella, to stop the dough from becoming soggy, and then you add your favorite toppings. You could even put some mozzarella on the edges of the pizza and roll over the dough to make your own stuffed crust. Invite your friends over for a pizza party and they’re sure to marvel at your homemade cheese.
2. In a fruity salad
Whilst you might always think of having mozzarella in a Caprese salad with tomatoes, its creaminess is the perfect accompaniment to a salad with fruits.
Combine mozzarella with figs and green beans, oranges and arugula, or peaches and basil for a great pick-me-up salad. All of these will go perfectly with ham or bacon. Get creative and try your own combinations, too.
3. In a burger
No, we don’t mean in a bun with your burger, we actually mean in a burger. This is another recipe to try at home if you’ve never had a go before. Patties can be made simply out of ground beef, bread crumbs, an egg and salt and pepper. But next time you make them, roll a small piece of mozzarella into the middle. When they cook, the cheese will melt inside and will ooze deliciousness with every bite.
Make sure to fill your bun with your favorite salad and relishes for real perfection.
If you’re looking for a wine pairing for mozzarella, a fruity Sauvignon Blanc will work perfectly with the mild freshness of the cheese. If you prefer red wine, the cherry flavors of Sangiovese or Chianti would work well.
Let us know what you make in the comments! We’d love to hear your ideas for using mozzarella.
The halloumi recipes that you need to try today
We love sharing recipes with our readers and customers here at Shisler’s Cheese House.
Today, we are going to help you welcome in the New Year with some delicious halloumi recipes.
Last year, we shared a great recipe to make your own mouthwatering halloumi. This is surprisingly easy to make at home. If you’ve shied away from making your own cheese, halloumi is a great place to start. The result is a salty, slightly squeaky cheese that can be grilled or fried to perfection. If you’re missing those summer cookouts, these recipes will pick you up and give you that sunny boost!
Halloumi is best cooked under the grill or in a griddle pan, to get that lovely charred effect that you would achieve on a barbecue in the summer. It can also be baked in the oven with vegetables to add to salads.
Halloumi Burger
If you’re trying to cut down on the amount of meat you eat this year, halloumi can be a great alternative.
What You Need
Oil
A thick halloumi slice for each burger
1 red onion
1/2 tbsp brown sugar
1/2 tsp harissa paste/chopped chilies (optional)
Burger Buns
Salad
Sauces
Equipment
Griddle Pan
Knife
- Add a small amount of oil to your griddle pan. Cut a thick slice of halloumi for each person and fry them until golden brown.
- At the same time, fry up a sliced red onion over a medium heat. When this has become soft, tip in 1/2 tbsp brown sugar and 1/2 tsp of harissa paste or chopped chilies. You can leave these out if you are not a spice lover, but do add the sugar and let the onions become caramelized.
- Grab your favorite type of bun – we like brioche – and layer your halloumi with the caramelized onions, salad, and your favorite sauces.
The beauty of a burger is that you can customize it to make it your own. Choose your salad; add your favorite pickles; change the spices used to your liking.
Halloumi and Watermelon Salad
This is a really refreshing recipe that is sure to brighten up even the coldest of days.
What you need
1 cup (225g) of bulgar wheat/couscous
10 medium slices of halloumi
Olive oil
1 cucumber, halved lengthways to scoop out the seeds and then sliced
Large bunch of mint, finely chopped
Juice and zest of a lemon
2 cups (450g) watermelon chunks
Equipment
Griddle Pan
Knife
Small bowl
Lemon reamer
Salad bowl/large plate
- Cook your bulgar wheat or couscous according to the packet instructions. Set this aside.
- Add a small amount of oil to your griddle pan. Fry your halloumi slices until golden brown.
- Mix the cucumber, mint, and lemon juice and zest with the bulgar wheat or couscous.
- Transfer this to a salad bowl or a large plate. Top with the watermelon, halloumi, and a drizzle of olive oil.
We really hope that you will enjoy these recipes. Halloumi is a really diverse cheese that takes on flavor well, so you could use your favorite marinade How do you like to eat your halloumi? Let us know in the comments!
5 Ways to Eat Swiss Cheese
We are huge fans of Swiss cheese here at Shisler’s Cheese House. We have a whole range to keep you happy and today we’re giving you 5 ideas for ways to enjoy Swiss cheese.
The process of making Swiss cheese involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, which slowly forms bubbles that become the recognizable holes in the cheese. These are often referred to as “eyes”. Our Amish swiss cheese, made in Northeastern Ohio, is especially flavorful because of the longer aging process that it undergoes, at a higher temperature than younger cheeses. This produces larger eyes, which is sometimes seen as an indicator for better flavor.
The milk used in our Swiss cheese does not have preservatives added, and is from cows that have never been given hormones or antibiotics. This creates a great taste and you know exactly what you are eating.
We also offer Baby Swiss, which substitutes water for the milk’s whey to slow the bacterial action. This creates smaller holes and a milder flavor. Lacy Swiss is another variety of Swiss cheese, made with low-fat milk. We even offer smoked Swiss cheese.
- On Crackers
Swiss cheese is well known for its nutty, bittersweet taste. This is perfect enjoyed on your favorite crackers. Add a couple of other cheese, some grapes, and relishes, and you’ve got a full cheeseboard.
- Paired with your favorite wine or beer
This is such a versatile cheese that you can easily find a beverage pairing for it. If you’re a fan of red wines, try a Merlot or Pinot Noir. For white wine lovers, try a Chardonnay or Riesling. Swiss cheese will also pair well with lager, pale ales, and Weiss beer.
- Cheese Fondue
Fondue is a decadent treat that’s perfect at the end of a cold day, or to share with friends and family. Simmer 10 fl. oz. white wine in a fondue pot, before adding 10 oz. each of Swiss and Gruyere cheese. Make sure everything is melted before stirring in 2 teaspoons flour. Season with salt, pepper, and nutmeg. Serve this with cubes of your favorite bread, chopped vegetables, and cured meats.
- Mac and Cheese
Add an extra punch of flavor to your favorite mac and cheese by grating in some Swiss cheese. You can even add it to breadcrumbs for an extra crunchy topping.
- On French Onion Soup
A firm favorite for warming you up, French onion soup is incomplete without a topping of Swiss cheese toast. Thinly slice small pieces of your favorite bread, add grated Swiss cheese and grill before serving with your soup.
If you love Swiss cheese as much as us, why not treat yourself this to our gift box this Christmas? You’ll find a whole 4lb. Baby Swiss cheese, perfect to share with the whole family.
However you like to eat your Swiss cheese, you can find it all here at Shisler’s Cheese House!
About Ohio Amish Country
The Amish Communities are a big part of Shisler’s Cheese House. We pride ourselves in using local trade, producers, and Cheesemakers when we can. It is important to us as just as much as our customers, especially our regulars because you’re what keep us going. With everything over the years changing and becoming more modernized and grocery stores putting everything under one roof, it can really take its toll on local businesses.
This is why we love our Amish Community. The Amish people are Amish because of their religion. What they believe comes directly from the Bible:
“Do not love the world or the things in the world. If anyone loves the world, love for the Father is not in him.” I John 2:15 RSV
Amish people came to the United States in search of religious freedom, as did many immigrants. In the 1700s, between 50 and 100 Amish families arrived in America, settling mostly in Pennsylvania. Many others followed in the 19th century. Over the years, various orders of Amish spread into Ohio.
They live in homes without electricity or telephones, ride in buggies and wear plain, home-made clothing. They choose this way of living because they do not want to conform to the rest of the world.
In the same sense, the Amish produce milk, meats, cheese all naturally with the best, high-quality results. The quality of our products is not something you can find in a grocery store. Products from grocery stores can be full of harmful things that are simply unwanted but needed in mass production and animals are often treated cruelly.
In Amish Country, people and animals are living a simple, free life, how they believe God intended.
With this, we are passionate about supporting their local business and products in the same way our friendly customers do.
You can always count on having not only high-quality products but an experience like no other at Shisler’s Cheese House. We genuinely care for each and every one of our customers and look forward to seeing and meeting you all while helping you with all your cheese and like gourmet needs! Having been a family run business for almost 60 years, you can guarantee to have a warm, family welcoming.
Create A Cheese Board Perfect For Fall
Let’s be honest… it isn’t a party until there’s a cheese board included. This season is one of the best for warm cozy nights followed by a bottle of wine with a delicious cheese board amongst friends.
The most important part of a Fall cheese board is white cheese, but let’s begin with all of the other festive components of our board that is needed before assembling.
The first component is honey. At Shisler’s Cheese House we stock Pure Clover Honey Comb which is perfect for this board. It pairs well with many different kinds of cheese, especially goat cheese.
Fresh fruit definitely gives a fall vibe and flavor. Using a fresh mix of figs and grapes give that whole harvest feel and they go well with cheese.
Nuts is another important component of our board. There are no specific nuts advised, it is all based on your personal preference. Personally, we like to add some Marcona almonds and candied walnuts to our cheese board. The almonds give off a savory flavor whereas the walnuts have notes of sweetness to them from the candying process. This makes them a match made in cheese board heaven.
We always need something a little brim on our board, Olives add that perfect effect. Castelvetrano Olives, in particular, tend to be a good pick.
Finally, crackers and breadsticks. Can’t go wrong with cheese and crackers. Going back to childhood, cheese and crackers were always a delicious snack- nothing changes! Pick out a few different types of crackers in all shapes, flavors, and sizes to give the board some personality.
Now to get into the cheese! Each board needs a variety of cheese.
Firstly, aged cheese. An aged White Cheddar from our website is a delicious addition to our Fall cheese board. The little crystals that develop within the cheese during the aging process give the cheese an extra crunch, which complements the next cheese in particular, really well.
Next, we need a soft cheese. Goat cheese is ideal for this. You need to absolutely try this cheese with the honey, it will change your life!
What is a cheese board without a Blue Cheese? Exactly. Any blue will work for this addition, but at Shisler’s we recommend our Danish Blue. The flavor isn’t completely overwhelming and makes a perfect contrast to go with the other cheeses.
The last cheese needed for a cheese board is, of course, a firm one. A particular favorite to use is our Smoked Cheddar. The flavor is sharp and pungent with a firm texture. Not only that, it adds some Fall color to the board, which is perfect as it is a Fall board after all!
Now that you have all you need, you can get started assembling your board! Get yourself a big board and start arranging it how you like. It’s important to keep the presentation simple and bountiful. Tuck the cheeses into each other and then add your fresh fruit when you need to add some color. Your board is then ready for all of your Fall entertainment!
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)
Create A Delicious Bologna Spread Using Our Bologna
Here at Shisler’s Cheese House, we have a number of products on sale which will help you create an amazing Bologna spread for any occasion.
This recipe is super easy to create and at our store, we have high-quality bologna and cheese which would be perfect for this spread.
The bologna recommended for this recipe is Lebanon Bologna. You can buy 12 Oz. for only $6.29 at Shisler’s Cheese House, be it in store or on our website. Our Lebonan Bologna is a type of cured, smoked, fermented, semi-dry sausage. It is similar in appearance to Salami, just slightly darker in color. The flavor is distinct and tangy, which makes it delicious.
Also included in this recipe is a cheese, we recommend you use our Colby cheese. However, the choice of cheese is entirely yours and you can look through our wide selection!
Recipe
What You Need
12 Oz. Lebanon bologna (Shisler’s Cheese House)
2 Oz. of Cheese (Colby from our store is recommended)
6 hardboiled egg, peeled
1 cup Miracle Whip
What To Do
Cut the bologna and cheese into large chunks.
Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl.
Add Miracle Whip and stir until mixed well.
Serve on crackers or make a sandwich with the spread.
Easy-Cheesy Halloween Recipes!
Halloween is one of the best times of the year. What better way than to enjoy it by exploring all the different ways you can make spooky Halloween snacks. Be it for a Halloween party for your kids, an adult get-together or a spookily themed dinner with the family, these extra cheesy recipes- with a twist will be a cheese lovers heaven this Halloween!
Not only are these Halloween recipes for cheese lovers, but they are quick and easy to make. So, if you have work on Halloween, you can quickly whip them in a short amount of time so no one misses out!
Halloween Cheese And Crackers
Cheese and crackers are a quick and easy snack to add to a party platter of spooky delights. What makes this recipe even better is that you can have some fun with the kids making these. All you really need is a few different Halloween cookie cutters which you can purchase from your local craft store and some delicious cheese from Shisler’s Cheese House.
Cheddar would be the best cheese for this, at Shisler’s Cheese House we have a range of different cheddars to suit your palette:
– White Cheddar
– Orange Cheddar
– Garlic Cheddar
– Smoked Cheddar
Now you just have to cut some thin slices of your cheese and use your cookie cutter to form the spooky shapes and then place them on your crackers! It is as easy as that! Don’t throw out your outline leftovers, you can just save the cheese for a topping on a family dinner or just for a snack! Enjoy.
Halloween Cheese Board
Everyone loves a cheese board! If you are attending a more sophisticated event this Halloween but you would like to add a twist, bring a spooky Halloween board! Just cut some slices of your favorite cheese and use cookie cutters to make pumpkins and ghosts out of the cheese. Don’t forget to bring the wine!
Check out our website to see all the delicious cheeses you can get for your board.
Crescent Roll Witch Hats
This recipe is something different but equally delicious. With Halloween being very much geared towards a sweet tooth, you’ll be happy to know that this recipe is more on the savory side for those who love Halloween and savory foods!
Again, this recipe is super easy to make and creative!
What You Need
1 package of Crescent Rolls (original)
Shisler’s Cheese House Bologna
2 types of cheese with contrasting color (Cheddar and Havarti from our store)
Basil
What To Do
1. Open and unroll one package of Crescent Rolls.
2. So hats maintain their shape, use a knife to separate segments.
3. Cut salami slices and a portion of cheddar cheese into thin strips.
4. Place bologna and cheese strips on top of the widest part of the roll.
5. Roll it up to create the hat brim.
6. Cut cheddar cheese strips and cheese squares to make the hat band and buckle.
7. Arrange cheese above the brim of the hat.
8. Lightly sprinkle basil over the entire roll.
9. Bake according to package directions.
Enjoy These WonderFALL Treats At Shisler’s Cheese House!
Fall is such a refreshing time of the year, the kids are back at school, the weather is cooling down, Halloween is just around the corner and most importantly, the Football Season has begun!
Come on down to Shisler’s Cheese House and check out these amazing gift boxes packed with dreamy treats for our Fall occasions!
If you are out of state, you can always visit our website and order your goodies online to be delivered straight to your door.
Going back to college this Fall? Come down and get yourself our ‘Back To School Care Package‘!
This gift box is perfect for students going back to college as it contains a selection of popular foods amongst young adults. If you are feeling homesick, these home comforts will help with that. You can share these treats with your friends and dorm mates, make a night of it! The good thing about this care package is that the items do not require refrigeration and are not very perishable.
This gift box is also rather good for military service men and women. Sending them a piece of home overseas is a perfect gesture.
The gift box contains generous amounts of the following items:
– Banana Split Mix
– Blue Raspberry Licorice
– Buggy Trail Mix
– Cinnamon Graham Pretzels
– Mikey’s Mix
– Peanut Butter Pretzels
– Shisler’s Private Label Raspberry Pretzel Dip
Taste the most amazing flavors of Fall in Amish Country without ‘Fall Harvest Collection‘ gift box!
What better way to welcome Fall into your home than enjoying our Fall Harvest Collection fresh from Amish Country. Not only will you be tasting the flavors of Fall, you will be supporting the local Amish community with their fresh and high-quality products.
This package is only available for a limited time.
The gift box includes:
– Baby Swiss Cheese (2 Lbs.)
– Streb Meats Smoked Sausage (1 Lb.)
– Cranberry Delight (1 Lb.)
– Pumpkin Muffin Mix
– Pumpkin Butter (Not Pictured)
– Popcorn on the Cob
Enjoy Football Sunday’s with a ‘Football Season Special‘!
What’s better than cheese and bologna while watching your favorite team win? Nothing is better than that! Order your Football Season gift box today ready for the weekend and all things Football. Our gift box is tailored for sport’s fans, containing a custom spread of cheese and trail bologna!
The gift box includes:
– Swiss Cheese
– Troyer’s Trail Bologna
– Pepper Jack Cheese
– Shisler’s Private Label Mustard
– Shisler’s Private Label Hot Pepper Relish
– Carr’s Crackers
Cheesemaking: How To Make Cabra Al Vino
Recipe
What You Need
3 Gallons of Goat’s Milk (not Ultra-Pasteurized)
1/8 tsp MA4002 Culture*
1/8 tsp Single Strength Liquid Rennet
Cheese Salt
Salt Brine
Calcium Chloride (for pasteurized milk)
What To Do
1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 95F To do this, place the milk in a container and then place it in a large pot of very warm water. If you heat it on the stove, be sure to heat it slowly and stir it as it heats if you heat it on the stove.
After heating the milk, the culture can be added. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for a further hour so that the culture can get to work.
2. After an hour of ripening, add 1/8 tsp. single strength liquid rennet. Stir the rennet in for about a minute in a slow up and down motion. The rennet will begin to coagulate the curd, let it sit for 90 minutes. You will see the milk thicken after around 40-45 minutes, but it still needs the full 90 minutes for a proper curd to form.
One way to check for a good curd, insert a knife into the curd at a 45-degree angle and lift slowly until the curd breaks. The edges should break cleanly and the whey that will rise should be clear, not cloudy.
3. It is now time to cut the curds and cook them. Cut the curd vertically in both directions, at about 3/4-1/2 inch then let it sit for 5 minutes.
The second cut should be horizontal with a spoon or flat ladle and then cut slowly to a pea size, taking about 10 minutes.
Remove 30% of the whey after allowing the curd to settle.
Add back some water at a temperature of 110F slowly to heat curds to 97F over 10 minutes.
Stir the curd for 30-40 minutes to achieve a moderately firm curd.
The final curds should be cooked well through. Examine them to make sure enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when you press them in between your fingers.
The curds should be allowed to settle under the whey when this point has reached.
4A. The basket molds which should have been previously sanitized can now be put on a draining surface but with no cloth.
Remove the whey down to just above the curd surface and begin transferring the curds to the molds. Use moderate hand pressure for a firm pack into the molds.
You should stack the two molds for a moderate amount of weight.
Continue to do this for 30 minutes with no cloth and weight by simply reversing and restacking the molds after 15 minutes.
4B. After 30 minutes, turn the cheese in the molds with no cloth.
Now stack 2 high and weight at 5-7lbs for 30 minutes. Turn in the molds and re-wrap in cloth using the same weight and time as above.
Make sure you keep the curd warm at 75-80F. You can do this by insulating with a thick towel. This needs to be done because the bacteria are still working and producing acid from the remaining lactose.
Turn the cheese again in the cloth and stack the molds 2 high, weighted at 15lbs. Turn and re-wrap at 30-minute intervals for the next 4 hours.
You can now press the cheese for about 5 hours and by this time it should have reached its final acid level and moisture. If you have a pH meter, the final reading should show 5.2. Remove the weights when it reads this and you will now be ready to salt the cheese in a brine bath.
5. Now it is time for the salting. So, remove the cheese from the cloth and they will be ready to go into the brine at 52F.
The final cheese weight will be approximately 1.5lbs each which makes the final brine time 5.5 hours.
You will need a saturated brine prepared for salting the cheese, here is a simple brine formula:
– 1 gallon of water
– 2.25 lbs of salt
– 1tbs. calcium chloride
– 1 tsp. white vinegar
– Bring the brine and cheese to 50-55°F before using.
The cheese will float above the surface so please be sure to sprinkle a small amount of salt on top of the cheese surface. Flip the cheese halfway through the brine period and sprinkle some salt on the other surface too.
Wipe down the surface at the end of the brine period and let the surface dry for a day or two at around 52F and 85% moisture.
6. It is now time to finish this cheese with a traditional twist. You will soak the cheese in wine for several days which will increase the surface acidity substantially and make it less hospitable for mold growth and hence less work in the aging room.
Two pieces of cheese will fit comfortably in a 1-gallon zip-lock bag and a small amount of wine will do just fine to soak the cheese in. Be sure to squeeze out the excess air and zip the bag closed.
Wash the surface with the light brine to remove any surface mold that developed and rehydrate the surface, before you soak the cheese in wine.
A Vino is recommended for this, Petit Sirag grape in particular. Use about 12-16 ozs of the wine and then you can happily drink the rest.
Pour the wine into the bag with the cheese and then squeeze the air out before sealing the bag.
After soaking, you can age the cheese in the bag in an aging room at 52F for 36 hours, turning several times.
Now you can remove the cheese from the bag, wipe down the surface and dry it off for 24 hours. Allow for the first dose of wine to migrate into the cheese before the second wine soaking.
Finally, repeat the wine soak for another 48 hours and turn it regularly.
7. After all the soaking, age the cheese at 52-56F and 80-85% moisture.
Age the cheese for 4-6 weeks at which point, it will be ready to consume.
There will be very little mold growth on the surface.
A fine dusting of white mold shows up every 3 or so days, it will just need a quick cloth wipe to remove it.
