Category: Cheeses
Cheese of the Month: Raclette
To get 2020 off to a fun, cheesy start we have decided to introduce a Cheese of the Month blog post!
We will share with you some of our favorite cheeses to eat throughout the seasons, some ideas for eating them and even wine pairings so that you can make a party of it.
January’s Cheese of the Month is…
Raclette
What is Raclette?
Raclette (ra-klet) is a semi-firm, salted cheese made from cow’s milk. It originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté.
The term raclette derives from the French racler, meaning “to scrape”. Raclette cheese is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates. It’s the perfect cozy cheese for the colder winter months!
What is the history of Raclette?
Raclette is mentioned in medieval writings and was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese.” Traditionally, the Swiss cow herders used to take the cheese with them into the mountains. They would cook it by the campfire and scrape it onto bread. Can you think of anything more delicious than a meal of melted cheese on the top of a mountain? We certainly can’t!
Don’t worry though, you don’t need to climb a mountain to enjoy this incredible cheese.
There are a few options for serving raclette at home. You can invest in, or borrow, an electric table-top grill. These have small pans that make the job of melting the cheese easy and fun. Each person fills their small pan, known as a coupelles, with cheese and melts it before adding it to their plate.
If you have a fire pit outside, and don’t mind standing in the cold, or an indoor open fireplace, then you can actually heat the cheese next to this, just like the cowherds! Scrape the rind off the cheese and put it on a heatproof plate or stone. Then place the cut edge next to the flames until it is soft and gooey. Using oven gloves, carefully pick up the cheese and use a knife or spatula to scrape the gooey layer to push melted cheese over boiled potatoes. Do this on a big serving dish if you are serving guests and then everyone can help themselves to this.
Alternatively, you can use your oven. Cut the cheese into fairly thick slices (around 3/4 inch) and arrange the slices in a baking tray on top of boiled potatoes. Pop the whole thing in the oven and bake until the cheese is completely melted.
However you’ve melted your cheese, you should now have a plate of cheese and potatoes. The traditional accompaniments are fresh bread, cornichons, and small pickled onions, as well as a good seasoning with salt and pepper. You can serve yours in your own way, though! Try it with meats, other cheeses and a variety of chopped vegetables, especially if you’re looking to make this into the whole meal.
Serve this all with a glass of Sauvignon Blanc, Pinot Noir or a light wheat ale.
Have you tried raclette? What’s your favorite way to serve it? Let us know in the comments below!
Health Benefits of Cheese
Did you know that there are many health benefits to eating cheese? Of course, we need to consume everything in moderation but we’re excited to share with you some of the great healthy elements of our favorite food.
Calcium
Cheese is an excellent source of calcium. This is important for promoting healthy bones and teeth, especially in our younger years. Even more essentially, calcium helps our muscles to contract and our heart to beat. It is quite vital for our health!
Fat
Some fat in our diet is very important and cheese can provide this whilst also offering many other health benefits. If you need to gain weight for health reasons, then cheese can be an excellent addition to your balanced diet. The healthy fat known as CLA supports our immune systems, regulates blood sugar levels and can even reduce your risk of heart disease. CLA is found in a variety of cheeses, but especially those made with milk from grass-fed cows.
Protein
This is responsible for repairing and protecting our body and also promotes a good immune system. As our bodies do not store protein, we need to make sure that we eat adequate amounts of it each day. Hard cheeses such as Parmesan have the highest protein content; wet, fresh cheeses will have much less.
Vitamin B12
This is the largest and most complex vitamin that we have knowledge of. It helps the production of red blood cells, protein and DNA. Without it, we can experience lethargy and muscle weakness. Cleverly, our body can store away any excess of B12 that we don’t need at the time for up to a year. We can find the highest B12 content in delicious Swiss cheese. That’s an excuse to eat some if ever we heard it!
Vitamin K2
This vitamin can help to prevent some of the most common diseases facing us. It works with calcium and vitamin D to help your bone, skin and dental health. This is another vitamin found most often in hard cheeses, especially Gouda and brie.
Glutathione
You might not have heard of this antioxidant, but a study found that it is found in dairy products. It is great for our brain health and preventing age-related degeneration.
So, there you have it, cheese isn’t simply bad for you. In fact, in most cases, it is the things that we eat cheese on that are unhealthy: pizza bases, nachos, and so on. As part of a balanced diet, cheese provides many of the health benefits that are essential to us. Consider eating cheese with salads, fruits or in dishes with vegetables to keep getting those health benefits without the less healthy foods.
It has been shown that cheeses made with milk from grass-fed animals are the best in terms of nutrients, so you’ll be pleased to know that many of our local cheeses are made from the highest quality milk, with no artificial hormones added.
How do you like to stay healthy? Let us know in the comments below!
Tips for Storing Cheese
Especially in the warmer months, it’s especially important that we use the proper methods for storing cheese. This will keep it in the nest condition so that you can enjoy it for longer! Storing cheese well helps it to keep its flavor and texture.
Storing Cheese: Temperature
All cheese should be stored at a cold, stable temperature. Some refrigerators have a designated cheese drawer, so if you have one of these then definitely take advantage of it. Otherwise, the vegetable crisper is a good place to keep cheese as it won’t be so affected by the changing temperatures in the rest of the fridge.
However, most cheeses should be served at room temperature. Served straight from the fridge, they can taste bland and have a disappointing texture. Allowing them to come to room temperature also allows the aroma of the cheese to be released, which is an essential part of the whole eating experience. Try to remove cheeses that you want to serve from the refrigerator at least an hour before serving. For cheeses like brie, allow a couple of hours for them to reach their gooey best. Fresh mozzarella can even benefit from sitting in a little bit of of warmed, salted milk before serving to unleash its creaminess.
Storing Cheese: Wrapping
Unfortunately, keeping cheese in plastic wrapping can make it go off quickly. The plastic can also impart a taste to the cheese in as little time as one day!
The best wrapping for storing cheese is cheese paper, which is slightly breathable but will keep the cheese in excellent condition. You can also buy dedicated cheese bags. Wrapping your cheese will prevent any other foods in the fridge from changing the flavor and stop any cheese odors from affecting the rest of your groceries.
For fresh cheeses that might come in water, such as mozzarella or feta, we recommend keeping them in their original packaging. However, you might want to change their water periodically to keep them super fresh.
Storing cheese: Freezing
Did you know that you can freeze cheese? Hard, aged cheeses will freeze best as it will not affect their texture too much.
Any cheese that you wish to freeze will need to be fully sealed in airtight bags or containers to keep it at its best.
If your cheese does go through a change in texture after defrosting then you can cook with it, rather than serving it as blocks on your cheeseboard.
You can also grate cheese before freezing it. Label everything and use it within three months.
Storing Cheese: On the Move
If you want to take cheese with you out and about, perhaps to a picnic or to work for lunch, then consider purchasing a small cool bag to keep the cheese as fresh as possible. Try to only take along the amount of cheese that will be eaten, to avoid food waste.
We hope that these tips for storing cheese will be helpful. Do you have any top tips? Let us know in the comments below!
Swiss Cheeses: Learn About Our Range
We stock a whole range of different Swiss cheeses here at Shisler’s Cheese House, so we thought now would be a great time to share them all with you.
How are Swiss Cheeses made?
The process of making Swiss cheeses involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, which forms bubbles that become the holes in the cheese. These are often referred to as “eyes”.
Our range of Swiss cheeses
Our Ohio Swiss cheese is an Amish cheese made in Northeastern Ohio. It undergoes a longer aging process that it undergoes, at a higher temperature than younger cheeses. This produces larger eyes, which is sometimes seen as an indicator for better flavor. It closely resembles the original Swiss Emmental Cheese, which was originally produced in the Swiss canton of Bern. Ours has the signature nutty, bittersweet taste. The milk used in our Swiss cheese does not have preservatives added and is always from cows that have not been given hormones or antibiotics.
We also offer Baby Swiss, which substitutes water for the milk’s whey to slow the bacterial action. This creates smaller holes and a milder flavor, whilst still being delightfully creamy. If you or someone you love likes Baby Swiss cheese, then you’ll be pleased to know we offer a gift box with a 4lb. Baby Swiss cheese and a selection of assorted chocolates. You can also find a 2lb. Baby Swiss cheese in one of our other gift boxes, along with a Troyer’s Trail Bologna Ring, 8oz, of Colby Cheese, Shisler’s Private Label Mustard, Carr’s Crackers and assorted chocolates.
Lacy Swiss is another variety of Swiss cheese, made with low-fat milk. Lacy Swiss was invented by Alpine Lace Brands in 1985 in response to the growing need for healthier alternatives. This cheese is closely related to Swiss cheese, but the whole milk used to produce swiss cheese is replaced with low fat milk to provide a healthier alternative with a lower fat content. It gets its name from the lacy appearance of the slices, which usually have a creamy, ivory color to them. It has a delightfully light and nutty flavor. If you follow a lactose-free diet, then this cheese is naturally free of lactose.
We also stock Lacy Baby Swiss. Lacy Baby Swiss combines the production methods of Baby and Lacy Swiss to create a cheese with very small holes, a mild flavor, and a lower fat and sodium content than many cheeses.
We even offer smoked Swiss cheese and smoked baby Swiss. The smoked cheeses have a creamier texture and a more buttery, slightly sweet flavor, which make them ideal for melting. Light cold-smoking adds an earthiness to the flavor profile for an added smokey, cured taste.
Our final offering is a sharp Swiss cheese. This is a more mature version of our locally made cheese that has been aged for approximately 12 months. This is an excellent substitute for Gruyere cheese, if you prefer the more mature variety. The word ‘sharp’ denotes a strong flavor as a result of a long aging process.
How to enjoy Swiss cheeses
Swiss cheeses are delicious in a sandwich or served cut into cubes alongside salads and hams. They work well with most meats and are particularly good with a beef burger. You can use them in fondue and even enjoy them for breakfast with ham and a croissant. They pair well with apples, grapes, and pickled fruits and make an excellent addition to any cheeseboard.
How do you like to eat Swiss cheese? Let us know in the comments below!
Italian Cheeses: A Delicious Range
Today we explore some of our fabulous Italian cheeses. Whether you have visited the land of pizza and spaghetti or not, these cheeses are sure to give you a taste of Italy!
Italian Cheeses: Romano Pecorino
Romano Pecorino is a cheese imported from Southern Italy. It is salty and firm, which makes it an excellent grating cheese. It has a distinctive, tangy flavor, and it’s an important ingredient in many southern Italian dishes. It is sharper than the similar Parmesan cheese with a rich saltiness to it. It is excellent with fruit such as apples and pears. We also like to serve it at the table for diners to grate over their dishes.
Italian Cheeses: Parmesan
Parmesan Cheese is a hard, dry cheese, which has a complex, sharp, nutty flavor and a somewhat grainy texture. It is made from unpasteurized cow’s milk. Parmigiano Reggiano cheese gets its name from the Italian regions of production: Parma, Reggio Emilia, Modena, Bologna, and Mantova. This is another fantastic grating cheese.
Italian Cheeses: Provolone
Provolone Cheese, like mozzarella, is a pulled or stretched curd cheese with two varieties. It is a semi-soft, mild, smooth table cheese and its flavor depends heavily on how long it is aged for. Dolce (mild Provolone) is aged for just two to three months and is rather sweet, whereas Piccante is aged for six to twelve months and has a much stronger flavor. The term Provolone (meaning large provola) appeared around the end of the 19th century when it started to be manufactured in the southern regions of Italy. Modern Provolone has smooth skin and is produced mainly in the regions of Lombardia and Veneto. This is definitely a cheese to use in any dish that calls for melting cheese!
Italian Cheeses: Asiago
At Shisler’s we carry the aged version of Asiago (ah-SYAH-goh) Cheese, an Italian cheese more specifically known as Asiago d´Allevo. It is aged anywhere from three months to up to a year. The texture also varies from semi-firm to firm depending on how old it is. It has a sweet and nutty flavor, reminiscent of Parmesan. It is popular as a table cheese and is good when enjoyed with crackers, fruits, and red wine.
Italian Cheeses: Mozzarella
Mozzarella is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Derived from the Neapolitan dialect spoken in Campania, mozzarella is the diminutive form of mozza (“cut”) or mozzare (“to cut off”) derived from the method of working. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading “milk cream, fresh butter, ricotta cheese, fresh Mozzarella, and milk”. This is the cheese usually used on pizzas but it is also fantastic in a fresh salad.
Which is your favorite Italian cheese? Let us know in the comments below!
How to Pair Cheese and Fruit
You might know that cheese and fruit pair very well together. But how do you choose what to combine? We’ve put together lots of ideas to help you explore your palate.
Why do cheese and fruit go so well together?
Put simply, it’s because whenever we combine foods we are looking for contrast. In the case of cheese and fruit, we get soft and juicy flavors against hard, salty cheeses. It might be crunchy, tangy fruit with soft and creamy cheese. The combination of flavors and textures create a sensation that most people enjoy. So, how to eat it?
General rules
As a general rule, try to combine fresh fruits with fresh, soft cheeses. Don’t try to combine fruit with a very dry cheese, as this won’t have a desirable texture. For cheeses with mold, such as blue cheese or chevre, go for sweeter fruits. Avoid any fruits that you might find bitter, as these usually won’t go well with cheeses.
Cheese and fruit on a cheeseboard
This is probably where you might have tried the combination before. Place cheeses on your board along with sliced fruits and bread. You can then experiment with different flavors and textures. Try to slice your fruit just before eating so that it is as fresh as possible. Some of our favorites to include on a cheeseboard are apples, pears, figs, and grapes.
Cheese and fruit in a toastie
We absolutely love to add fruit to a toastie. It’s like a dessert sandwich! Try blueberries with mascarpone, peaches with gouda, apple butter with pepper jack, or strawberries with mozzarella. An easy way to add cheese to your toastie is to use jam. Try it with ricotta or cheddar for a good contrast.
Cheese and fruit in a salad
If you want to serve a full meal, then you can’t go wrong with a fabulous salad. Feta cheese, from Greece, is an excellent choice as it is salty and creamy. Try it with watermelon or oranges for a fantastic tangy contrast. We also love mozzarella with fruit; it’s particularly good with grilled peaches and arugula in a salad. Try adding a quick balsamic glaze for the final touch!
Cheese and fruit kabobs
This is a fun recipe to make with the kids and will encourage them to eat plenty of fruit! Add cubes of cheese (try something like Cheddar or Monterey Jack), strawberries, and grapes to wooden skewers. You could serve this with a yogurt dip for extra interest.
The most important thing when trying out new flavors is to have fun with it! We know that you are all super creative and will come up with amazing ways to enjoy fruit and cheese together.
Do you like to combine cheeses and fruits? What are your favorite combinations? Let us know your most unusual ones in the comments below!
Grilled Cheese: A Classic
Today we thought we would explore the history of one of our favorite comfort foods: the grilled cheese. Read on to find out about its origins and find some ideas for making yours extra delicious.
The modern American grilled cheese sandwich first originated in the 1920s, when inexpensive sliced bread and American cheese became widely available.
Around the world, people have different preferences for how to make their grilled cheese, be it in a pan, on the griddle, or in a panini maker or sandwich press. In the UK, they are often called toasties and made in a machine which seals the edges of the bread whilst melting the cheese. In Australia, they are often called jaffles!
We’ve put together some fun ideas for you to make an extra special grilled cheese at home today.
1. Add fruit
We absolutely love a sweet and savory combo! Try blueberries with mascarpone, peaches with gouda, apple butter with pepper jack, or strawberries with mozzarella. You could even create a Hawaiian pizza inspired grilled cheese with ham and pineapple. Something that we recently tried was a small amount of jam in a grilled cheese made with ricotta. It sounds strange, but trust us, it really works!
2. Go for different bread
Sometimes you can’t beat the classic sliced white bread, but if you’re feeling adventurous then try something new to sandwich your cheese between. Have you tried brioche bread for your grilled cheese? It gets an incredible caramelization from its high sugar content. Croissants also work really well. Donuts and pound cake are an extra decadent addition to a sweet grilled cheese, although you might want to leave these to the professionals!
3. Add pickles and relishes
Some of you will be purists who want the cheesiest sandwich that they can find, but we’re pretty partial to a good pickle in our sandwiches. It cuts through the richness and will pack a flavor punch at the same time. A spoonful of mustard can also work wonders with the right cheese.
4. Top it with a fried egg
Whether you like yours over easy or sunny side up, you won’t be sorry that you topped your grilled cheese with a fried egg. It does mean that you’ll have to use a knife and fork to dig in, rather than picking it up, but that’s a small sacrifice to make for the perfect combination of bread, melted cheese, and oozing egg yolks.
5. Go wild
We know that there’s a combination that you’ve dreamed of but haven’t dared to try. You’ll find all sorts of combinations work well, although maybe you’ll want to try them out before unleashing them on any unsuspecting guests.
How do you like your grilled cheese? Let us know in the comments below!
Bermuda Onion Cheese: Everything You Need to Know
We love stocking unusual cheeses for you to indulge in here at Shisler’s Cheese House! Today we are going to tell you everything that you need to know about one of our more unusual offerings: Bermuda Onion Cheese.
What is Bermuda Onion Cheese?
A delicious cheese with savory onion tones from the sweet Bermuda Onion. These onions do not have the harsh, pungent flavor of other onions and are instead sweet and delicious. Here they are incorporated into a classic Cheddar-style cheese that is slightly firm and creamy.
Our is an Amish Bermuda Onion Cheese, made with the highest quality farm fresh milk that is not subjected to artificial hormones. We’re passionate about stocking only the best quality here.
How should I eat it?
This cheese is great with pickles or chutney. Try it in a sandwich or add it to your cheeseboard for an interesting flavor combination. It has a fantastic color from the annatto seed, so it’s excellent for adding variety to a cheeseboard. After all, we eat with the eyes as well as the mouth so it is worth thinking about your presentation! A variety of colors will also help your guests to distinguish between the different cheeses on your plate and go back for more of their favorites.
Bermuda Onion Cheese could also be an excellent addition to a fondue if you want to make it extra flavorful. Try combining it with Swiss cheese or Gruyere and dipping in crudites, crusty bread or smoked meats.
Try it melted onto toast with a bowl of soup or in a grilled cheese. This is another great place to combine it with other cheeses that offer amazing melted textures. Why not try it with mozzarella? We also love it grated over dishes such as pasta or potatoes. A little goes a long way here to combine flavors naturally.
For the summer season, this works well on burgers or even grated into salads. This cheese really is very diverse and will keep your guests intrigued as to how you manage to pack such great taste into your cooking.
What should I drink with it?
If you like red wine, then a Beaujolais or Pinot Noir would be a good choice with the sweetness of the onions. For white wine lovers, we recommend trying a Viognier or Gewürztraminer for the same effect. This would even go nicely with a good beer.
This is certainly a uniquely flavored cheese. If you want to try it for yourself, why not pop into the store soon? We would be happy to help you sample it along with any of our other excellent flavored cheeses. If you like onion cheese, then you might also like our Garlic Cheddar or Green Onion Cheese. These also offer great flavor for salads as we head into summer. Check out our post on Flavored Cheeses for more ideas.
Have you tried Amish Bermuda Onion Cheese? How do you like to eat it? Let us know in the comments below!
Jumping Jack Cheese: Everything You Need to Know
What is Jumping Jack Cheese?
Jumping Jack Cheese is a marble-based cheese with the perfect mix of jalapeno and habanero peppers added. It is a spicy cheese that looks beautiful on a cheese board or melted over dishes. It has a two tone color because 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 long horn.
How should I eat it?
We particularly like spicy cheeses with barbecued meats or mixed into creamy dishes for contrast.
Try it in mac and cheese with fresh slices of jalapeño to create a spicy side dish or a simple comforting meal. Take it along to a pot luck dinner and surprise people with the spicy twist!
This is a great cheese to use in Mexican food. Pop it in a quesadilla or grate it into a burrito for extra creaminess and spice.
Use it to spice up potato dishes such as gratins or hasselback potatoes. You can even use it in pastry to add spice to pies and quiches.
What should I drink Jumping Jack Cheese with?
Jumping Jack Cheese goes best with slightly sweet white wines as these are the best choice to complement the spicy and creamy cheese. Choose wines like Chardonnay, Riesling, or sweet dessert wines. You could also enjoy it with a light lager or ale, as long as it isn’t overly hopped.
Spicy cheeses
If you already love Jumping Jack Cheese and you’re looking to get even more spicy cheese into your life then we stock a huge range in the cheese shop and online. Check out our Carolina Reaper Cheese, Scorpion Cheddar, Ghost Pepper Cheese, Smoked Habanero Cheddar, Super Hot Pepper Cheese, Hot Pepper Cheese, Smoked Hot Pepper Cheese, Smoked Horseradish Cheese, Yogurt Cheese with Jalapenos, Hot Pepper Cheese Curds and Buffalo Wing Cheese Curds.
Some of these are super hot whilst others combine chili spice with creamy cheese flavors.
Have you tried Jumping Jack Cheese? Let us know how you enjoy it in the comments!
Sharp Cheeses: Everything You Need to Know
We love teaching you about cheese at Shisler’s Cheese House, so today we are here to tell you all about sharp cheeses.
The term “Sharp” denotes a stronger flavor as a result of a longer aging process. Many cheese connoisseurs prefer sharper, more mature cheeses. Some of our more mature cheeses include Asiago, Canadian Cheddar, Manchego, Parmesan, Romano, Sharp American and Sharp Swiss. Our Orange and White cheddars are both medium sharp cheeses.
Sharp American Cheese
Our Sharp American Cheese is produced in Wisconsin along with our Muenster, Brick, Limburger, and Beer Cheeses. American Cheese is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. It has traditionally been made from a blend of cheeses, most often Colby and Cheddar. This is particularly great on cheeseburgers, in grilled cheese sandwiches, and in macaroni and cheese.
It originated when British colonists began making cheddar after they arrived in America. By 1790, American cheddars were being exported back to England and the British referred to them as “American cheese” or “Yankee cheese”. Post-Revolution Americans promoted this usage to distinguish the exports of their proud new nation from European cheese.
Sharp Swiss Cheese
Sharp Swiss cheese is a more mature version of our locally made Swiss cheese that has been aged for approximately 12. The time honored process for making swiss cheese was brought over from Switzerland by the local population of Amish and Mennonite people. We have selected what we believe to be the best locally made swiss cheese. Our Amish swiss cheese is made locally in Pearl Valley, Ohio.
Canadian Aged Cheddar
Our Canadian Fine Aged Cheddar is aged for four years. This gives it a sharp, pungent flavor, that is often slightly earthy. Its texture is firm whilst being slightly crumbly. This works well in sandwiches or grated over dishes as it melts well and will impart lots of flavor to your meal.
Sharp Cheese Wine Pairings
The best red wines to pair with sharp cheeses are intensely fruity in flavor so that they stand up to the tangy cheese. We recommend a Cabernet Sauvignon. Choose a bottle from two or three years ago to avoid an overly tannin-heavy wine.
Even better than a red wine is a glass of vintage port. This will have both fruitiness and sweetness to pair with your cheese. You could even try a hard cider or a strong ale as these are robust enough too.
These cheeses are all great choices if you are looking for punchy flavors, rather than simply a texture from your cheese. It’s a great idea to include one of these cheeses on any cheeseboard that you serve up as they are sure to satisfy true cheese lovers. They pair particularly well with pickles and chutneys as the taste won’t be overpowered.
If you’re not sure about strong cheeses, why not pop into store to try them soon?
Do you like sharp cheese? Let us know how you like to eat it in the comments!
