Category: Cheeses
Amish Butter Cheese: Everything You Need to Know
Today we continue our exploration of cheeses with a cheese that is very local to us and close to our hearts: Amish Butter Cheese.
What is Amish Butter Cheese?
Amish Butter Cheese is one of our premium local cheeses.
This unique cheese has a full buttery flavor and is traditionally made by the Amish, this cheese has a wide variety of uses. It is derived from butterkase, its closest ancestor. Butterkase is a buttery and creamy cheese that originates from Austria and Germany. Unlike its predecessor, it does not have a rind. It is a cow’s milk cheese with a pale yellow color. Good quality butter cheese is made from milk collected from cows that are not on artificial hormones. The Amish process of cheese-making does not include any artificial flavors, ingredients or preservatives, which gives the cheese real quality.
If you are fond of only the best quality cheese, it is important to choose authentic Amish butter. Remember that while most of the products labeled Amish butter cheese are genuine, some of them may just refer to Amish as a method of cheese making. These do not come with the Amish guarantee.
How should I eat it?
This cheese is ideal for melting and is featured in many fondue recipes. Try it with crudites and fresh bread for an incredibly fun dinner. Fondue is great if you are having guests over because everyone can select their own options.
It is also a good snack cheese as it is semi-soft and very easy to slice or cube. Many restaurants located near Amish counties feature butter cheese on their sandwiches and burgers. Try melting it in a grilled cheese or adding it to your favorite pasta dishes.
Are there any similar cheeses?
Yes, we also offer a cheese called Havarti, which is imported from Denmark. We stock the plain cheese as well as options infused with dill or caraway. Havarti Cheese has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, with both sweet and acidic undertones.
What should I drink with it?
This butter cheese pairs well with Chardonnay as the buttery flavors blend well together. For beer lovers, we would recommend trying this cheese with any lager or pilsner. It even pairs well with brandy!
Have you tried Amish Butter Cheese? How do you like to eat it? Let us know in the comments!
Romano Pecorino: Everything You Need to Know
Today we continue our exploration of cheeses of the world with a look at Romano Pecorino.
What is Romano Pecorino?
Romano Pecorino is a cheese imported from Southern Italy. It is salty and firm, making it an excellent grating cheese. The flavor of Romano Pecorino is quite distinctive, and it’s an important ingredient in many south Italian dishes. It is sharper than the similar Parmesan cheese. This is one of our newer imports that we have been adding to our selection and will continue to add in the future.
The history of Romano Pecorino
Romano doesn’t refer to Rome the city, but to the Romans, who were already making Romano Pecorino 2000 years ago.
Lucio Moderato Columella, who wrote De Re Rustica, says, “the milk is usually curdled with lamb or kid rennet, though one can use wild thistle blossoms, càrtame, or fig sap. The milk bucket, when it is filled, must be kept warm, though it mustn’t be set by the fire, as some would, nor must it be set too far from it, and as soon as the curds form they must be transferred to baskets or molds: Indeed, it’s essential that the whey be drained off and separated from the solid matter immediately. It is for this reason that the farmers don’t wait for the whey to drain away a drop at a time, but put a weight on the cheese as soon as it has firmed up, thus driving out the rest of the whey. When the cheese is removed from the baskets or molds, it must be placed in a cool dark place lest it spoil, on perfectly clean boards, covered with salt to draw out its acidic fluids.”
Though modern cheese makers use heaters rather than the fireplace and use calibrated molds rather than baskets, the basic process has remained the same. It is a very distinctive technique and this imparts a characteristic salty sharpness to the cheese. Romano Pecorino is made from the milk of sheep that have grazed pastures with specific combinations of grasses so that specific flavors are imparted to their milk.
It’s become a popular cheese around the world, known for its fantastic flavor. Currently, about 20,000 tons of Romano Pecorino are exported every year, 90% of which go to North America.
How should I eat it?
It doesn’t melt into strings when it is cooked, making it a great addition to a cheese platter, especially with fruit. We particularly love it with apples and pears. It makes a great snack with a piece of crusty bread and a glass of red wine.
As it grates so well, it’s perfect with pasta dishes, bread, or baked casserole dishes. Pop a chunk of it on the table with a fine grater for guests to add their own garnish.
It also works well in salads, curled into shavings, or grated over soups. We particularly like it with a bowl of rich tomato soup. If you are making pizza at home, you could try using Romano Pecorino in combination with Mozzarella for full flavor. It’s also brilliant in dumplings.
What should I drink with it?
Romano Pecorino pairs well with light red wines such as Cabernet Sauvignon, Chianti, Merlot, and Zinfandel. For a surprising combination, pair it with cider or fruit beer.
How do you eat this cheese? Let us know in the comments below!
Parmesan: Everything You Need to Know
You are probably quite familiar with being offered a grating of parmesan over your pasta or pizza, but today we thought we would tell you a little more about this very popular cheese. Read on to find out everything you might want to know!
What is 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. Starter whey, containing thermophilic lactic acid bacteria, and rennet is added to separate the curds. These are then compacted and placed into molds. The wheels are placed into brine baths for up to 25 days where they absorb the salt. After brining, each cheese is aged for 12 months.
The history of Parmesan Cheese
Parmigiano Reggiano cheese gets its name from the Italian regions of production: Parma, Reggio Emilia, Modena, Bologna, and Mantova. It originated in the Middle Ages, at least 700 years ago. It was first made by monks in Reggio Emilia, with production spreading to the Parma and Modena regions. With the exception of new production equipment and technology, the basic process to make the cheese has changed very little in the hundreds of years since.
A Parmesan Consortium was created in 1934 which regulates the production of authentic Parmesan Cheese and inspects all of the cheese produced by nearly 800 cheese producers. Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese in the European Union, which legally requires the cheese to be produced in certain regions of northern Italy in order to be labeled as Parmigiano Reggiano. Outside of Europe, the phrase “Parmesan Cheese” may be used to refer to any hard grating cheese.
How should I eat it?
As you know, Parmesan Cheese is wonderful grated. It is ideal for adding flavor to pasta or risotto It can be sprinkled into soup, shredded over a green salad, mixed into in pesto or Alfredo sauce, or served with meats such as veal and chicken.
Chunks of the rind may also be simmered into soups or sauces to add flavor. Try this the next time you make a marinara sauce or a minestrone soup and you’re sure to be surprised by the difference it makes. The rinds can also be roasted as an unusual cheesy snack.
You can even try Parmesan Cheese on its own as a table cheese and you will discover that it is rich and full of flavor. Try it cut into chunks and drizzled with thick balsamic vinegar for a really special treat.
What should I drink with it?
Parmesan is an ideal cheese for enjoying with a glass of red wine because it has a strong flavor and dry texture. We would particularly recommend it with Sangiovese, Syrah or Merlot. An Italian wine is nearly always a good choice to pair with Italian cheese.
You will also find it in our Scotch Collection, as the salty cheese stands up well next to the smokey flavors of whisky.
How do you like to eat Parmesan? Let us know in the comments below!
Mozzarella: Everything You Need to Know
We continue our explanations of the world’s cheeses today with a look at delicious mozzarella. Whilst you probably eat this cheese fairly regularly, you might not know how it is made. Read on to find out all about the process as well as some creative ideas for using it in dishes at home.
What is Mozzarella Cheese?
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”.
How is it made?
Citric acid and milk are combined and then heated until the mixture is ready to have rennet added. At this point, the curds and whey will have separated and the curds will be cut. They are the removed, stretched and kneaded until the become the cheese that we recognize.
If you want to have a go at making this quick and simple cheese at home, we do have a recipe on the blog. It takes just 30 minutes!
How should I eat Mozzarella Cheese?
Of course, we have to start by recommending pizza. If you’ve never made it at home then 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. Only use little mozzarella, to stop the dough from becoming soggy, and add your favorite toppings.
It is delicious in a Caprese salad with tomatoes. Simply layer slices of mozzarella, tomato, and basil leaves. Drizzle with a little extra virgin olive oil and season lightly with salt and pepper.
For a slight twist, try a fruity salad instead. It pairs well with figs, oranges, or even peaches as the creaminess of the cheese sits with the acidity of the fruit. Complement the sweet salad with the saltiness of ham or bacon and you’re sure to impress.
Put a small piece of mozzarella into the center of homemade burger patties and it will melt perfectly, creating a cheesy sauce as you cut into the burger.
We also offer a Smoked Mozzarella, which undergoes a steady treatment of hickory and cherry wood-smoke. The natural smokey flavor of this delightful cheese is great in casseroles, on sandwiches, or alone with a handful of crackers.
What should I drink with it?
The ideal wine pairing is a cold glass of Pinot Grigio. However, a rose wine such as a White Zinfandel or even a light red such as Beaujolais could also work well. If in doubt, choose an Italian wine to complement this Italian cheese.
How do you like to enjoy Mozzarella Cheese? Let us know in the comments below!
Lacy Swiss: Everything You Need to Know
You know that we love to help you get to know all of the cheeses that we have on offer. If you always pick up Swiss Cheese then you might not have tried Lacy Swiss, thinking that it’s just a variation. However, it’s a great alternative and a really delicious way to eat cheese with a lower fat and sodium content.
What is Lacy Swiss Cheese?
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.
How should I eat Lacy Swiss Cheese?
It’s a great table cheese but it is also delicious on deli sandwiches or to top off hamburgers and patty melts. It’s rather light and delicate, so if you’re looking to add a true Swiss flavor to a recipe, our sharper imported varieties like Jarlsberg or Gruyere may be better choices.
It melts very well, so it is a good option to use in quiches or pasta dishes when you want to add creaminess without too much fat. We also love it paired with dried fruits and nuts, so it’s a great addition to any cheeseboard, especially if you want to offer a healthier option. Try it with slices of apple or pear for a refreshing afternoon snack.
What is Lacy Baby Swiss?
We also stock Lacy Baby Swiss. This is another of our local selections. Lacy Baby Swiss is a young, semi-soft cheese distinguishable by its myriad of small holes. Baby Swiss is made by substituting water for the milk’s whey to slow bacterial action compared to a traditional Swiss Cheese. The Lacy version has smaller holes and a milder flavor, as well as the lower fat and sodium content found in Lacy Swiss.
What should I drink with it?
Due to their mild flavor, these cheeses very well with numerous wines. The most popular pairings are Cabernet Sauvignon and Merlot. but Beaujolais and Pinot Noir are also great matches. If you are a white wine lover, then Chardonnay, Riesling, and Sauvignon Blanc would all be good choices. Lacy Swiss even goes well with Lager, Pale Ale, and Weiss Beer.
We hope you’ve enjoyed our exploration of these healthy cheeses. Perhaps you could by a few different Swiss types of cheese and compare them to see which is your favorite. We even offer a Smoked Swiss Cheese if you like a smokey taste on your cheeseboard. Pop into the store if you’re nearby and we’ll help you to choose a great selection.
How do you like to enjoy Lacy Swiss cheese? Let us know in the comments!
Farmer’s Cheese: Everything You Need to Know
Today we will tell you everything you need to know about Farmer’s Cheese.
What is Farmer’s Cheese?
This is a mild, unripened white cheese made by adding rennet to cow’s milk. It can also be made with other types of milk, but we sell the version made with cow’s milk. When the milk coagulates it separates into solid curds and liquid whey. They whey is then drained off, leaving behind the soft curds. The result at this stage is sometimes referred to as pot cheese. This is creamy and spreadable, with a similar consistency to ricotta cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese. It is also known for having fewer calories, and being lower in fat and cholesterol, than many other kinds of cheese.
If you would like to have a go at cheese making at home, you may find that Farmer’s Cheese is a simple place to start. Of course, you can simply order from us and enjoy the cheese without the work!
How should I eat it?
Farmer’s Cheese is often used in recipes for Blintzes or Pierogies. It also works well in pasta shells and ravioli. One popular local use is to lightly fry Farmer’s Cheese and use it in a sandwich, but our favorite use is to slice it very thinly and roll it with our flavorful smoked meats. It’s a great addition to a platter of cheeses and charcuterie. We also recommend it as a cheese to keep at home for sandwiches and salads. You can even use it in dips.
It is delicious with potatoes. Try it mixed into your mashed potatoes or piled into loaded potato skins. Try it as a topping on pizza or as part of a mezze platter with pitta bread and olives.
For a sweet snack, drizzle the cheese with honey and serve with slices of apple. We absolutely love the sweet and salty contrast. Some people enjoy this cheese in dishes that contain sugar or cinnamon, such as pancakes, as they find its buttery flavor works well with the sweetness. You only need a little of the cheese to add richness without throwing off the balance of flavors.
What should I drink with it?
Farmer’s cheese pairs well with flavorful white wines like Chardonnay and Riesling. Red wines that pair well include Gamay Noir (Beaujolais) and Pinot Noir. You will also find that rose or blush wines like White Zinfandel are also a good match as they go well with the slightly salty, creamy flavor of the cheese. You can even try it with a Muscat dessert wine.
We hope you’ve enjoyed our exploration of Farmer’s Cheese. You can also enjoy this cheese in our Cheese Lover’s Gift Box or the Amish Country Sampler Gift Box. To try our favorite combination of Farmer’s Cheese with smoked meats, grab our gift box with Troyer’s Trail Bologna. How do you like to eat it? Let us know in the comments below!
Colby Cheese: Everything You Need to Know
Our readers know that we love to share our cheese knowledge with you and today is no exception. We’re going to tell you everything we know about Colby Cheese so that you can try it next time you’re picking up some cheese.
What is Colby Cheese?
Colby cheese is a semi-hard cow’s milk cheese that is native to the United States, although today it is also made in other regions of the world as well. Although it is similar to cheddar cheese in its orange or yellow appearance, it has a much milder and creamier taste.
How is it made?
Milk is heated and has cultures added to it before rennet coagulates the curds of the cheese. The curds are cut and then cooked to remove any moisture before being washed in cold water. This reduces the acid content of the cheese by depriving the bacteria of lactose, their food source. This gives a much less tangy cheese when it is finished and also restores moisture to the cheese, making it softer than cheddar.
Once the curds have been drained, pressed, and salted, the cheese can be aged for four to six weeks. You might enjoy having a go at making Colby if you are looking for a cheese to try that doesn’t require months of aging.
History of Colby Cheese
This cheese was developed in the late 19th century by Joseph Steinwand, the son of a Wisconsin cheese maker. He named the cheese after the town in which the family had built their first dairy, and Colby, Wisconsin continues to celebrate Colby cheese today. As Wisconsin cheese caught the public eye across America, Colby also became very popular. It is considered to be one of the first truly American cheeses, as it was developed by an American in the United States, and was not intended to be an imitation of any European cheese.
How should I eat it?
Colby cheese goes very well with rye bread, apples, and pears as it is creamy and complements their acidity. Some people like to use Colby as a table cheese, either served in slices or cubes. It’s a particularly great snack for kids who might not like stronger cheeses. The gentle flavor works well in a grilled sandwich, especially if you are including other ingredients that you don’t want to overpower.
We like to grate this cheese over salads or dishes that need a last minute creamy addition. Generally, though, we might not use it in cooked dishes as the flavor can be lost. To truly appreciate it, simply slicing it and enjoying it with crackers with let you enjoy both the flavor and texture.
What should I drink with it?
Colby has such a mild and smooth flavor that it will pair well with many wines. Avoid something too fruity as it might overpower the cheese entirely. We recommend Syrah or Shiraz if you prefer red wine, or a Riesling for white wine lovers.
How do you like to enjoy Colby cheese? Let us know in the comments!
Buy Colby Cheese @ $ 5.99 per Lb : Click Here
Beer Cheese: Everything You Need to Know
What is Beer Cheese?
Beer Cheese is one of our Wisconsin Cheeses along with Muenster, Brick, Limburger, and our American Cheeses. It is full flavored, salty and tangy; you won’t be missing out on flavor if you try this cheese.
Beer Cheese is a semi-soft combination of Limburger Cheese and Brick Cheese. Not to be mistaken for the Beer Cheese dips that are popular in Kentucky, it has a very strong smell and taste.
How is it made?
Beer Cheese starts production in a very similar way to Brick Cheese, which is cultured at a slightly higher temperature than Cheddar, giving it a marginally higher fat content and slightly altering the protein structure. To make it into Beer Cheese, it is aged in very humid conditions for around seven months.
How should I eat it?
Traditionally, Germans like to put it on rye or pumpernickel bread along with some sliced onion and have it with beer. It is also a good pairing with salami and mustard. Try it with a honey mustard for extra sweetness. It can be stirred into soups and dips, but we would recommend tasting as you cook so that you don’t overpower the flavors of any dish you are making. It is also good grated over spätzle, a German type of pasta.
What should I drink with it?
Beer, of course! We recommend trying it with a German beer as you’ll get the full experience, but you can try it with your favorite drink as well. Some people even dip the cheese directly into their beer!
One final word of warning: make sure that you store this cheese, alone, in an airtight container. Its smell is so strong that otherwise, you run the risk of it permeating the other foods in your fridge.
We hope that you’ve enjoyed our exploration of this strong cheese. If you are a beer lover, why not try our Beer Collection? It contains four different kinds of cheese chosen to pair with the strong flavors of beer and will serve around 20 guests, making it perfect for a tasting party!
Have you tried our Beer Cheese? Let us know how you like to enjoy it in the comments below!
Chevre: Everything You Need to Know
Today we explore another cheese for you: chevre!
What is Chevre?
Chevre is cheese made from the milk of goats, with the word chevre meaning goat in French. Our chevre is imported straight from France, so you know you’re getting the authentic taste.
This cheese almost resembles cream cheese. It is slightly crumbly whilst also being creamy and can have a strong goat flavor. This is somewhat fresh and grassy, with earthy undertones.
How is Chevre made?
Chevre is often made in France, but is now also made around the world. It is produced from goat’s milk which is brought to temperature and has cultures added. Rennet helps the milk to gradually coagulate over time. The curd is drained with a cloth until it is separated from the whey. The curds are then put into molds which are called faisselles.
Once the cheese is in the mold, it is usually salted, which helps the taste of the cheese to develop. Whilst the cheese can then be eaten fresh, it can also be aged. The cheese is usually placed on racks in a humid room so that the bacteria can mature and develop into a fine white, yellow, or brown mold on the rind of the cheese.
How does it taste?
Fresh goat’s cheese has a very delicate, slightly salty taste. As it ages, it develops a more tart, earthy flavor. Some people can be very divided on whether they like it or not, but we definitely recommend trying this cheese at different stages of the aging process, as you’ll find that it can be quite varied.
How should I eat it?
Creamy goat’s cheese is delicious in salads, bread, and pizzas. Although it will soften when exposed to heat, chevre does not melt as other cheeses do. It will add delicious moments of cheesy goodness to any dish it is melted onto. Try it grilled on the top of pasta dishes or simply bake it in the oven before spreading it onto bread for a quick lunch.
Goat’s cheese combines well with sweet flavors such as honey, figs or nuts. Try them together to see for yourself! You could cut up slices of apples or pears to eat it with or combine these in a salad. It also pairs well with savory vegetables such as caramelized onions, roasted beets or simply roasted tomatoes. Using it in tarts is another way to enjoy its creaminess as well as the flavor.
You can even use goat’s cheese to make desserts such as a unique cheesecake! Balancing it with honey and spices can create something truly unexpected. See if your guests can guess which cheese you made their dessert from.
What should I drink with it?
Fruity wines go best with the earthiness of the goat’s cheese. Try a glass of Sauvignon Blanc with fresh cheese or a Chardonnay with older cheeses. Fruity reds such as a Pinot Noir would work perfectly with the tart flavors of the cheese.
How do you like to eat chevre? Let us know in the comments!
Provolone Cheese: Everything You Need to Know
We love to help you try new cheeses here at Shisler’s Cheese House, so today we are helping you to learn everything that you need to know about Provolone Cheese. You might have tried it before, so why not read on to find out all about it?
What is Provolone Cheese?
Provolone Cheese, like mozzarella, is a pulled or stretched curd cheese with two varieties. Dolce (mild Provolone) is aged for just two to three months. It is a semi-soft, mild, smooth table cheese. Piccante is aged for six to twelve months and has a much stronger flavor.
The term Provolone (meaning large provola) appeared around the end of the 19th century when it started to be manufactured in the southern regions of Italy. Modern Provolone has smooth skin and is produced mainly in the regions of Lombardia and Veneto. It is produced in different shapes. Some are like a very large sausage which may be up to 30 cm (1 ft) in diameter and 90 cm (3 ft) long, whilst others come in a truncated bottle shape or a large pear shape which has a characteristic round knob for hanging.
How is Provolone Cheese made?
Provolone cheese can be made with buffalo or cow’s milk, or a mixture of the two. Once the curds and whey have been separated, the curd is kneaded and stretched while still hot. The cheese is bathed in brine before a wax or plastic rind is added to the outside. It is tied up with rope and hung in the aging cellar.
How should I eat Provolone Cheese?
This is a rather versatile cheese. It can be used in cooking, grated to sprinkle over salads, and even incorporated into desserts. It melts very well, so try it in grilled sandwiches, baked pasta dishes or casseroles. You can also enjoy it on pizza, either as a substitute for mozzarella or as a flavorful addition. Add it to savory pies or melt it on top of chicken for an easy but tasty midweek dinner.
If you are serving Provolone as part of a cheeseboard, we highly recommend adding spicy, salty condiments to enjoy it with. Olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys all work well with the mild flavor of the cheese and will work to give you a taste of Italy.
For an unexpected dessert, served grilled or roasted pears with shredded provolone cheese and a sweet balsamic glaze.
We also stock a Smoked Provolone, which is ideal in Italian sandwiches and pairs well with tart fruits such as apples or grapes.
What should I drink with Provolone Cheese?
A firm cheese like Provolone goes well with a dry rosé wine or a fruity red. Try a Sangiovese or a light Beaujolais. If you prefer white wine, Chardonnay would be a good choice as it will balance the mild saltiness of the cheese. For moments when a beer is more to your taste, a pale ale will go nicely with the cheese without overpowering it.
Buy Provolone @ $ 5.49 per Lb : Click Here
How do you like to eat Provolone Cheese? Let us know in the comments!
