Category: Cheeses
Lucerne Cheese: Everything You Need to Know
We continue our exploration of cheese from around the world with a look at Lucerne cheese today.
What is Lucerne Cheese?
Lucerne Cheese is another of our local selections, made in Charm, Ohio by the original producer Guggisberg Cheese. The Guggisberg Cheese Company was started in 1967 just outside of Charm, Ohio by cheese connoisseur Alfred Guggisberg, an alumnus of the famous Swiss Federal “Molkereishulle” (Cheese Maker’s Institute).
Lucerne Cheese is a young, semi-soft cheese with small holes, somewhat similar to Baby Swiss. It has a very mild flavor that is both light and smooth. It’s also lower in fat and sodium than Swiss cheese, making it a delicious favorite for those counting calories or watching their sodium intake.
Do you offer other local cheeses?
Yes! We stock a huge range of local cheeses including Swiss, Baby Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each. We’re really proud to stock such a great range of cheeses from right here in Ohio. Please pop into the store if would ever like to try any of them; we’re happy to help!
How is Lucerne Cheese made?
Lucerne cheese is made in the same manner as many other kinds of cheese, by separating the curds and whey. Natural bacteria consume the lactic acid in the cheese, producing small holes. The aging process breaks down the milk sugar, reducing the carbohydrates in the cheese as well as the lactose content.
How should I eat Lucerne Cheese?
This cheese melts well, so you could enjoy a slice of it on a burger or in a healthier grilled cheese. Our favorite way to eat it is grated over soups and salads. It adds flavor and texture without adding too much fat to your meal. It’s also mild enough that it won’t overpower your dish.
If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. The sweetness of these fruits is excellent against the mild cheese. Cut the Lucerne into thin slices that your guests can enjoy or even cubes to accompany fruit on skewers. It’s a great snacking cheese for those moments in the afternoon when you need a quick savory pick-me-up.
What should I drink with Lucerne Cheese?
This cheese pairs very well with a wide selection of different wines. The most popular red wine pairings are Cabernet Sauvignon and Merlot, but Beaujolais and Pinot Noir are also great matches. If you prefer white wine, Chardonnay, Riesling, and Sauvignon Blanc would all be good choices. If you are a beer lover, then Lucerne Cheese goes well with Lager, Pale Ale, and Weiss Beer.
How do you like to eat Lucerne Cheese? Let us know in the comments!
How to Store Cheese Properly
Of course, we love cheese here at Shisler’s Cheese House! But that doesn’t stop with helping you to pick the right cheese for your recipe or cheeseboard. Today, we’re going to help you learn how to store cheese properly so that it lasts as long as possible and keeps its flavor.
How to Store Cheese: Temperature
You want to store your cheese 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.
You could also use a large plastic container to store your cheese all together. Again, this creates a stable temperature.
How to Store 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! You do need to wrap it in something, however, to avoid odors from the fridge affecting the taste of the cheese and the cheese odors from affecting other foods.
If you have purchased cheese that is wrapped in plastic, unwrap it first. The best thing that you can wrap cheese in is a waxed paper or baking parchment. Wrap the cheese tightly and secure with tape if you need to. Even better, buy from a cheese shop that does this for you so that you know your cheese hasn’t been kept in plastic for a long time!
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.
How to Store Cheese: Labelling
It’s good practice to label your cheese with its name and the date that you purchased it. This helps you to keep track of any cheese that needs using up, helps you to find them easily without unwrapping every cheese, and avoids any confusion between similar cheeses.
How to Store Cheese: Other Tips
- Try not to buy too much cheese at once. This will help prevent you from needing to store too much cheese and help you to avoid food waste.
- Check out our other blog posts for hundreds of ideas to use up pieces of cheese that you have left over.
- Did you know that you can freeze cheese? It’s true! Hard, aged cheeses will freeze best. They need to be fully sealed in airtight bags or containers to keep them at their best. Some cheeses will go through a change in texture after defrosting, so this is best for cheese that you might cook with, rather than blocks for your cheeseboard. You can also grate cheese before freezing it. Label everything and use it within three months.
We hope that these tips have helped you to learn how to store cheese properly. Now you can enjoy your cheese at its best!
Havarti Cheese: Everything You Need to Know
Today we continue our profiles of cheeses with a look at a Danish treat: Havarti cheese.
What is Havarti Cheese?
Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is rindless, with a smooth surface and a cream or yellow color depending on the type. It has very small and irregular eyes (holes).
It has a buttery aroma and a generally sweet taste with a slightly acidic tang. It can be sharp in the stronger varieties, resembling Swiss cheese.
We also stock Havarti with Dill and Havarti with Caraway for those looking for additional flavor. Dill combines the flavors of fennel, anise, and celery, with a slight bitterness, whilst caraway has a very pungent, earthy anise flavor.
How is Havarti Cheese made?
Havarti cheese was initially created by Hanne Nielsen who operated an experimental farm called Havarthigaard, in Øverød, north of Copenhagen, in the mid-19th century. It is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti is a washed curd cheese, which contributes to the subtle flavor of the cheese.
It will usually be aged for around three months. As it ages it becomes saltier and nuttier.
How should I eat it?
Havarti is a table cheese that is suitable for slicing, grilling, or melting. When left at room temperature the cheese tends to soften quickly so it is great on a cheeseboard alongside hard cheeses.
It is delicious melted into pasta dishes including macaroni cheese or incorporated into a grilled cheese sandwich. Havarti even works well when grated onto a pizza with mozzarella. You can make an excellent cheese sauce with it that will pair well with grilled chicken and vegetables.
Because of its creaminess, it stands up well to spice. You can use it in recipes that call for chilies and it also pairs very well with the heat of horseradish. Try Havarti with Dill in cauliflower dishes for a fun combination of tastes.
If you are serving it as part of a cheeseboard, slice a few thin slices off the block to show your guests that this is a fantastic way to enjoy it. Serve it with fresh fruits and honey, as well as savory crackers and cured meats. Try our Streb Meats Fresh Smoked Sausage as a starting point.
What should I drink with this cheese?
The smooth, creamy flavor of Havarti goes well against most red wines. It can stand up to the high alcohol flavors of Zinfandel or Shiraz, but it is subtle enough to enjoy with a soft Merlot or Cabernet Sauvignon. If you prefer white wine, try a Sauvignon Blanc or Riesling, as the fruity flavors of both will complement the butteriness of the cheese. You could even try it with a light weiss beer or saison.
We hope that you’ve enjoyed our exploration of Havarti cheese today. How do you like to enjoy it? Let us know in the comments!
Brick Cheese: Everything You Need to Know
We love to help you explore cheeses that you might not have tried before here at Shisler’s Cheese House. Today we are introducing you to the delicious Brick Cheese.
What is Brick Cheese?
Brick Cheese is a medium-soft cheese that is made in the form of a large rectangular or brick shape. It may also be named “brick” because the cheese curds are pressed with clay-fired bricks. Its color ranges from pale yellow to white.
How does it taste?
It has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It crumbles easily and is a little sticky to the knife when sliced.
How is Brick Cheese made?
Brick Cheese is an American original, produced in Wisconsin. Whilst the cheese making process is similar to American Cheddar, it is cultured at a slightly higher temperature which gives it a marginally higher fat content and slightly alters the protein structure. The cheese has a slightly softer taste with a sharper finish than regular Cheddar.
It was created in 1877 by John Jossi, a Swiss-born American cheese maker. Jossi came to the states in 1857 from Switzerland with his parents at the age of 12. The family settled first in upstate New York, but later Jossi moved to Richwood, in southwest Wisconsin. He envisioned a cheese made with curd that was drier than that used for the Limburger he had produced in the factories he worked in. He came up with the idea of using bricks to press the cheese, creating the shape that we know today.
How should it be eaten?
Brick Cheese is often served with corn polenta in the Midwest, where it is thinly sliced and melted underneath the polenta and then topped with tomato sauce.
It is also great for slicing and melts well, making it a delicious choice for grilled cheese sandwiches. This cheese goes very well with pickles, so it is perfect for adding flavor to a burger. Try it in your macaroni cheese or melted in potatoes gratin. You can even use it on pizza!
What should I drink with it?
If you like red wine, we recommend something fruity like a Beaujolais or Syrah to pair with brick cheese. White wines with peachy, tropical notes such as a Chardonnay or Sauvignon Blanc are both good choices. This is also a great cheese to serve if you or your guests prefer beer, as it pairs well with Bock, lager and even stout.
How do you like to eat Brick Cheese? Let us know in the comments.
Books About Cheese That You Need
If you love cheese, then we hope you’ll love our list of books about cheese.
The Book of Cheese: The Essential Guide to Discovering Cheeses You’ll Love by Liz Thorpe
This book is not organized by country, milk type, or other classifications. The Book of Cheese maps the world of cheese using nine familiar favorites so that you can explore based on the cheeses that you already know you love.The book is complete with flavor and aroma wheels, charts to show different intensities and photography that is sure to make you hungry.
World Cheese Book by Juliet Harbutt
The World Cheese Book includes tasting notes and serving tips for over 750 cheeses. It includes in-depth flavor profiles as well as lots of cheese facts for dairy lovers around the world. Check out local traditions from around the world as well as step-by-step techniques that will show you how to make cheese at home.
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese by Bronwen Percival
Reinventing the Wheel explores the many ways in which the cheesemaking process has changed over the last one hundred years. Through experiments as well as extensive research, they explore the techniques being used by cheesemakers around the world to return to small batch cheese production. There is still so much to learn about the role of microbes in cheese and this book begins to dig into this.
Tasting Wine and Cheese: An Insider’s Guide to Mastering the Principles of Pairing by Adam Centamore
If you love cheese, then you might love pairing it with wines. This book covers the curriculum developed through 350 classes and seminars at Formaggio Kitchen and Boston Wine School by professional wine and cheese educator Adam Centamore. You’ll be guided through flavor pairing and learn about your own palate.
The Beginner’s Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses by Elena R. Santogade
The next step for any cheese connoisseur is to have a go at making their own cheese. You’ll get an introduction to cheese making techniques and equipment, as well as having all of your difficult questions answered. Step-by-step make sheets help you to track your progress as you make each cheese. There are more than 45 recipes for you to choose from including both soft and hard cheeses.
One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! by Claudia Lucero
If you want a less in-depth introduction to cheesemaking that will see delicious cheese appear on your table in just an hour, then this is one of the books about cheese for you. With easy to follow instructions and photographs, you’ll learn to make sixteen fresh cheeses that are sure to please a crowd. The book also includes recipes to show off your creations.
We hope you’ve enjoyed our list of books about cheese. Which would you like to see on your bookshelf? Do you have any recommendations? Let us know in the comments!
Gouda: Everything You Need to Know
We love to help you get to know our cheeses here at Shisler’s Cheese House. Today, we are taking a look at Gouda.
What is Gouda cheese?
Gouda is a yellow cow’s milk cheese. It usually has a red or yellow wax coating. Ours is imported from the Netherlands, where it originated.
How is Gouda made?
It is made by culturing and heating the milk until the curd separates from the whey. When some of it is drained, water is added, which is called “washing the curd”. This process gives a sweeter flavor to the cheese as the washing removes some of the lactic acid. It is aged in cellars for at least 4 weeks. Extra mature versions will have been aged for 7 to 8 months, although it may be left for over a year to become even more flavorful and crunchy.
What does it taste like?
As the cheese ages, it develops a caramel-like sweetness. It sometimes has a slight crunch from the tyrosine crystals that resemble salt. The longer it is aged, the more aromatic and flavored it becomes.
We also sell a Smoked Gouda which is infused with a lovely smoky flavor.
What should I eat it with?
For the simplest snack, serve cubes of Gouda with a dipping mustard as they would do in the Netherlands.
Gouda pairs very well with fruit such as apples and pears. It is also great with other sweet flavors including honey and syrup.
It melts deliciously, so try a slice in your favorite grilled cheese sandwich for extra flavor and that incredible melted cheese effect. Try adding some wholegrain mustard to a grilled cheese. The nuttiness of the cheese pairs really well with the spice of the mustard.
This is also a fantastic cheese to add to a cheese sauce as it will add an extra punch of flavor. Mix it into pasta dishes or grate it over roasted vegetables for a simple cheesy side dish.
If you like to make quick snacks for parties, then you can use this to make quick cheese straws with flaky pastry or layer it vegetables to stuff jalapeno peppers for a spicy treat.
What should I drink it with?
For a special occasion, this cheese is delicious with a glass of champagne or sparkling wine. Other white wines that work well are those that have fruit flavors such as a Sauvignon Blanc or Riesling. If you prefer red wine, we would recommend something light but fruity with a smoky undertone, such as a Beaujolais or a Pinot Noir. A Cabernet Sauvignon would go well with an aged Gouda, although it may overpower a younger cheese. A smoked Gouda is delicious with a glass of spicy Pinot Noir or a Chardonnay.
This cheese also goes very well with beer from light lagers and pale ales to a hearty porter or stout. You could even try it with spirits like Brandy or Calvados.
How do you like to eat your Gouda? Let us know in the comments!
Flavored Cheeses: Add Flair to Your Cheeseboard
We stock a variety of flavored cheeses here at Shisler’s Cheese House and we love how they can add extra excitement to any cheeseboard. They are also great for adding flavor to a variety of different dishes.
We’ve put together a list of some of our favorites for you to enjoy. We’ve also added some great culinary ideas to use them up.
Bacon Cheese
A creamy cheddar infused with smoky bacon. This is great for breakfast dishes such as muffins or a frittata. The smoky flavor will also work well with slightly sweeter dishes. Add it to a cheeseboard and see if your guests can identify the flavor.
Beer Cheese
A semi-soft combination of Limburger and Brick Cheese. Not to be mistaken for a Beer Cheese dip, it has a very strong smell and taste. Germans like to put it on rye bread along with some sliced onion and have it with beer.
Garlic Cheddar
A lovely mild white cheddar with the addition of flavorsome garlic. This is perfect for pasta dishes or even an extra special grilled cheese. Combine it with mushrooms or ham for brilliant flavor combinations.
Green Onion Cheese
Made with real green onions so that you get plenty of flavor in every mouthful. Try it with a picnic of salads and meats for a simple meal. This is one of our favorite flavored cheeses for adding extra zing.
Havarti Cheese with Caraway
Havarti Cheese is an interior-ripened cheese that is rindless and smooth. It has very small and irregular eyes. It can be somewhat sharp and buttery in taste with sweet notes. This variation of Havarti Cheese is infused with Caraway Fruits, commonly referred to as Caraway seeds, which are the principal element in the flavor of rye bread. It has a pungent anise-like flavor and aroma. Plain Havarti Cheese and Havarti Cheese with Dill are also available.
Horseradish Cheddar
A white cheddar infused with the spicy tang of horseradish. Well balanced so that you get both creamy and spicy flavors coming through. This would work brilliantly with beef burgers or other beef dishes with cheese.
Pepperoni Cheese
One of the nation’s favorite flavors, already infused into cheese for us to enjoy. It’s perfect for pizza! You could also enjoy it on crackers or with vegetables. This is another good choice for a grilled cheese with extra taste.
Bermuda Onion Cheese
A delicious cheese with savory onion tones. Great with pickles or chutney. This could also be an excellent addition to a fondue if you want to make it extra flavorful. Try it melted onto toast with soup. This is perfect when the weather starts to get colder.
Hot Pepper Cheese
We stock a wide range of spicy cheeses, but the hot pepper cheese is a great place to start. It has just the right amount of kick to add fire to your favorite dishes alongside a lovely peppery flavor. It works really well with Mexican dishes such as tacos or quesadillas.
Which of these flavored cheeses would you like to try? Let us know in the comments!
Monterey Jack: Everything You Need To Know
Today we continue with our exploration of cheeses from around the world with Monterey Jack. Read on to find out what this cheese tastes like and how to use it in your cooking.
What is Monterey Jack cheese?
Monterey Jack is an American semi-hard cow’s milk cheese which has a creamy, buttery flavor. It is very mild in taste. It has a slight firmness to it which resembles Cheddar.
How is Monterey Jack made?
Monterey Jack Cheese was made by the Mexican Franciscan friars of Monterey, California, in the 19th century. Then David Jack, a California businessman, decided that the market for the cheese could be developed. He produced the mild, white cheese that we now call Monterey Jack.
It is made by heating milk with cultures and adding rennet to separate the curds and whey. The curds are drained and pressed into the cheese. A rind forms and oil is added to keep it aging.
It is usually only aged for one month. It can be aged for longer to produce a cheese called Dry Jack. Chili peppers can be added to create a spicy cheese called Pepper Jack. It is mixed with Colby cheese to create Marble Cheese. This looks very striking on a cheeseboard and is sure to have your guests digging in.
How should I eat it?
Monterey Jack Cheese melts very well. This makes it great for grilled cheese or nachos. Its flavor also works very well with Spanish and Mexican dishes.
The texture also makes it suitable for grating over dishes. It is great with roasted chicken, burgers, and steaks. You could even put a piece of cheese into the middle of a homemade burger so that you taste melted cheese when you bite into it. You could also serve cubes or slices as part of a cheese platter. Try it with melons, grapes, pickled vegetables, and olives for contrast and great texture. We also love it sliced and put into sandwiches with bologna or ham.
It is also delicious grated into soups to add savoury flavor and creaminess. It works very well with bread baking recipes. Add it to tear and share monkey bread, flatbreads, or garlic bread. You could even add it to cornbread.
What should I drink with it?
It will go very well with a light white wine such as a Pinot Grigio, Riesling, or Chardonnay. You could even serve something fruity and flavorful such as a Sauvignon Blanc. Light red wines such as Pinot Noir or a Syrah would be excellent if you prefer red wine. It could be excellent with beer as well if you are enjoying a casual evening.
How do you like to eat Monterey Jack Cheese? Let us know in the comments!
Gruyere Cheese: Everything You Need to Know
We continue our exploration of cheese from around the world with a look at Gruyere today.
What is Gruyere Cheese?
Gruyere Cheese is a hard, yellow cow’s milk cheese. It is named after the town of Gruyere, in Switzerland, although some do maintain that it is a French cheese. It has a sweet but slightly salty flavor and often has a creamy texture. When fully aged, it has small cracks and a slightly grainy texture. It can have quite a strong smell because of the process that creates its rind.
It is one of our favorite imported cheeses and we know that many of our customers love being able to get hold of this Alpine cheese right here in Ohio.
How is Gruyere Cheese made?
It is made by heating raw milk in a copper vat, adding rennet and separating the curds and whey. The curds are placed into molds, salted in brine and smeared with bacteria. The cheese is then ripened for at least two months at room temperature, generally on wooden boards. The cheese is turned every couple of days to ensure even moisture distribution. It can be cured for up to 10 months and develops a more intense, almost earthy, flavor as it ages.
How should I eat Gruyere Cheese?
Gruyere Cheese melts very well. This makes it a great cheese for a fondue with white wine and garlic. Serve it with crusty bread, crudites and simply roasted potatoes alongside dipping forks for a fun sharing dinner with friends.
Because it melts so well, it is also an excellent cheese to incorporate into baking. Try it in your next quiche for extra flavor. Melt it onto small pieces of toast to eat with French Onion Soup or put it into a grilled cheese sandwich. Even better, make a Croque Monsieur by using gruyere and ham in a toasted sandwich. You could even incorporate it into bread dough before baking to create a cheesy bread for lunch or a picnic.
You could grate it to serve with pasta or salads, as it is not too overpowering. If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. The sweetness of these fruits is excellent against the nuttiness of the cheese. Cut it into thin slices that your guests can enjoy.
It is also excellent for adding comfort to a dish of mac and cheese. Gratin dishes such as potato dauphinoise will benefit from some slices of the cheese, as would butternut squash or sweet potato dishes.
What should I drink with Gruyere Cheese?
Gruyere goes best with slightly sweet white wines like Chardonnay, Riesling, or dessert wines. These complement creamy, nutty nature of the cheese. You could also enjoy it with an apple cider or a glass of Bock beer. All of these will enhance the flavor of the cheese without overpowering its more delicate elements.
How do you like to eat Gruyere Cheese? Let us know in the comments!
Shisler’s celebrating 60 years in the cheese business (The Daily Record)
Very Nice Article about us by Dan Starcher of the Daily Record:
Second, Third, and Fourth Generation owners Rita, Dennis, and Natalia Shisler
ORRVILLE — The small roadside store at the corner of U.S. Route 30 and Kidron Road, known as Shisler’s Cheese House, has served as a landmark to cheese connoisseurs, including comedian Bob Hope, for 60 years.
To celebrate, owner Rita Shisler is having a party. Festivities at the store, located at 55 Kidron Road, Orrville, started Friday and continue Saturday. There will be free bratwursts, prizes, music, face painting, a bounce house and, of course, cheese samples from 8 a.m. to 6 p.m.
“I remember picking up the phone one day and the caller said, ‘This is Bob Hope and I would like to order some Baby Swiss,’” said Rita Shisler. “I didn’t believe it, but the check came with his name, address and signature. I talked to him four or five times per year, every year, until his death. After Bob died, his wife would call and order cheese until she passed away.”
Shisler didn’t exactly know how Hope heard of the store, but she kept copies of his checks and his signatures as mementos.
Another big-time order came courtesy of the owner of the NFL’s San Diego Chargers.
“The team owner of the Chargers came in and had some ham,” Rita recalled. “He fell in love with it. He then had me ship them to every team owner across the United States. I did that for years. We packed them in coolers and enclosed a card. Even as new owners came along, we would send to them. He wanted all of the other owners to have some Streb’s Ham.”
Another story, Rita recalled, was when Grandpa John Shisler was taken to jail for operating the business on Sunday. “He purchased the store from Fred Bieri in 1958 and back then there was a law, the blue law, that you could not be open on Sunday to conduct business.”
“The family went to post bail but he refused,” said Rita. “They finally released him after a couple of days.”
John Shisler’s son, Dan, took over the store in 1959 and, after he and Rita were married, he went to work elsewhere and Rita took over operations. She has been growing the operation ever since. Dan passed away 14 years ago.
At 72 years old, Rita Shisler isn’t slowing down. In fact, she is as busy as ever serving in various civic organizations, but she is slowly turning business operations over to her son, Dennis, while her other son, DJ, runs a store in Copley.
Dennis served in the United States Marine Corps, attended college and worked in the corporate world for a number of years before returning to the family business.
“I never thought I would be here today. I never wanted to come back. I never wanted to live here. I never wanted anything to do with a small town,” said Dennis. “But after my daughter was born, I reconsidered.”
Since coming to work for his mother, Dennis has focused on modernizing operations and building the internet ordering component of the business.
“She has brought the store to this level and she is wonderful for public relations,” Dennis said. “She really brought this place to the next level from a marketing standpoint. She built up the retail business, and I want to expand it online and focus on website sales.”
A steady stream of loyal customers were pouring in on Friday as Rita was celebrating six decades of business with friends and family while offering bratwursts and cheese samples to customers outside.
“I have been making the trip here from Massillon for more than 30 years for Swiss cheese,” said Robert May. “Everything they have is great and the people are so friendly.”
Linda Nussbaum of Orrville has been frequenting the store for 40 years.
“We used to stop here and get cheese on our way to our grandparents’ house nearby,” said Nussbaum. “We would have it eaten before we got there.”
Rita attributes much of the success of the business to her mentor, Harold Freedlander, of the former Freedlander’s department store.
“I was struggling with the business and I went to SCORE (service corps of retired executives), and he became my mentor,” Rita said. “He helped and guided me and that is when things started to connect and the business began to turn around. I thank Harold Freedlander from the bottom of my heart.”
Visit Shisler’s Cheese House online at www.shislerscheese.net and www.wordpress-436460-1531479.cloudwaysapps.com for additional information.
The original article in The Daily Record can be found here.
