Category: The Shisler’s Family
The Art of Cooking Amazing Bacon, A Masterpiece!
Bacon Cooking Tips
If the packaged sliced bacon is refrigerator-cold, slowly slide the dull edge of a butter knife along the length between the strips, gently rocking to separate slices. Plan ahead and take the bacon out of the refrigerator thirty minutes before cooking. The slices should separate easily.
When frying bacon, it’s important to keep a close eye on it and turn it often. It can burn in the blink of an eye. Older bacon will cook and burn almost twice as quickly as fresh bacon.
If you prefer very crispy bacon, choose thinner slices to fry up. Pour or baste off the fat as it accumulates in the pan. Use medium to medium-low heat. Cook slowly, turning often, to render out the most fat and help reduce shrinkage.
Pricking with a fork will help alleviate any curling problems. Drain breakfast bacon on paper towels.
The fat rendered from the cooked bacon is highly-prized as cooking oil for its flavor. After cooking the bacon, cool the rendered oil to room temperature and then pour through a fine sieve into a glass container. Cover and store in the refrigerator or freezer for future use. If you do not need the rendered fat, let it cool to room temperature, pour it into a disposable metal or glass container, seal, tie it up in a plastic bag, and toss it into the trash. It’s not wise to pour it down the drain, because it will coagulate and clog up the drain.
There are fancy microwave bacon cookers on the market which work well, but they are not necessary. Place a microwave-safe paper towel in a micro dish large enough to fit a single layer of bacon slices (4 to 6 slices). Cover with another paper towel. Six slices should take about 4 to 5 minutes on high, depending on the wattage of your microwave and the thickness of the bacon. Start checking after the first two minutes, and continue cooking at one minute intervals until you can judge the cooking time for the way you like it.
Consult your microwave manual for more specific times. A rotating base in the microwave is highly recommended for even cooking, and most come with one built-in these days. Remember that foods continue to cook even after the timer goes off in a microwave, so let it rest a few minutes before you dive in to let it crisp up and avoid burns. Curly bacon never bothers me, but this method reduces curling of the bacon.
Bacon can also be easily baked in the oven, resulting in amazingly flat slices. Preheat oven to 400 degrees F. Place a rack inside a baking sheet. Lay out slices and bake for 10 to 15 minutes, depending on desired doneness level. Voila! Crispy bacon with no curls. You can also use your broiler, but I don’t recommend it. First of all, the splatters not only make a royal mess, but also cause flares. Secondly, it requires much more attention. Stick with frying, microwaving or baking.
How can you reduce splattering problems? Part of the problem arises from today’s quick salt-brining method (known as pickle-curing) used by producers. The liquid naturally soaks into the meat, and you know what happens when liquid hits hot oil — snap, crackle, pop! Be sure the bacon slices are cold from the refrigerator and start with a cold pan. Use medium to medium-low heat and take your time cooking the slices, turning often. It’s preferable to thaw frozen bacon in the refrigerator to reduce moisture, but even then some of the moisture may naturally seep out. Towel off the slices before cooking to avoid excess splattering.
If you must watch your fat intake, lean smoked ham or prosciutto can be substituted in many recipes where the rendered bacon fat is not needed. Turkey, chicken and vegetarian bacon products are also available.
Most slab bacon is sold with the rind attached. Remove the rind before using. Render the fat from the rind by frying and you have cracklings, a favorite Southern snack.
At Shisler’s Cheese House, we carry an amazing inventory of Streb’s Meats Smoked Bacon. Be stop by our store and pick some up today!
We Now Have Sponge Candy and More Chocolate Delights!
Shisler’s Cheese House now has Sponge Candy! Among this decadent, melt-in-your-mouth chocolate treat, we have a wide assortment of new chocolates by Stefanelli’s Candies including chocolate covered potato chips, chocolate covered pretzels, milk chocolate bars with a caramel center and milk chocolate bars with roasted almonds. Be sure to stop by and pick some up today!
What is Sponge Candy?
Sponge candy is one of our incredible discoveries brought to us by a customer recommendation. It’s made from sea-foam toffee covered in rich milk or dark chocolate that just melts in your mouth. The premium variety of sponge candy has been made with love by Stefanelli’s Candies of Erie, PA since 1929 and we are proud to offer it to you once again! Be warned, though, as sponge candy is highly addictive!
Among our selection of irresistible Sponge Candy, we now carry a wide assortment of other chocolate goodies, including Chocolate Covered Potato Chips, Chocolate Covered Pretzels, Almond Toffee Crunch and Milk Chocolate Bars with Caramel and Roasted Almond fillings.
Stop by Shisler’s Cheese House today and bring some of these delightful treats to your home! Once you open a bag of Sponge Candy, the angels of heaven will sing as the prepare you for your best chocolate experience yet!
Goat Cheese: Promoting a Healthier You!
Do you love cheese but feel guilty of calories every time you have some? Do you often feel how great would it be if only you could have the best cheese in the world, which is both tastier and low in calories? Well, there is some good news for you. There is goat cheese, which is exactly the kind of cheese you want! And what’s more is that Goat cheese comes with a host of health benefits!
Goat Cheese: A Brief
Goat cheese is made from goat milk and is available in soft and hard forms like other cheese. It is healthier and better for you than the cheese made from cow milk. Apart from having more nutrients than other forms of cheese, there are many health benefits of goat cheese which are listed below!
1. Low Fat:
Goat cheese is a low-fat alternative to regular cheese. It contains lesser amounts of fat than other cheese forms, and replacing your regular cheese with goat cheese can help you reduce the amount of saturated fat and cholesterol in your diet. Goat cheese contains just a little more than half the amount of fat than regular cheese. And coming to saturated fat, goat cheese contains only half of the same found in regular cheese.
2. Fewer Calories:
Goat cheese contains fewer calories than any other form of cheese made using cow milk. Ideally, if you substitute cheddar with goat cheese, you will be effectively reducing 200-300 calories from your diet.
3. Good For Lactose Intolerant People:
Goat milk contains significantly lower amounts of lactose than regular milk. Lactose is usually lost when cheese is churned, and goat cheese thus contains an exceptionally low amount of lactose. This makes it the ideal cheese for people who suffer from lactose intolerance.
4. Low Sodium:
Goat cheese contains less than half of the amount of sodium than regular cheese. Excess sodium can lead to chronic conditions and potentially fatal diseases like heart attack and even stroke. Usually, doctors recommend we have no more than 2,300 mg of sodium daily. If you are someone who cannot resist the cheese, you might want to switch to goat cheese.
5. Sufficient Protein:
Goat cheese is not as rich as regular cheese in terms of protein content, but it does provide a decent amount of the nutrient, which is enough for the proper functioning of the body. Goat cheese usually contains slightly more than half of the protein level as cheddar cheese. Doctors usually recommend women to consume 46 g of protein, while men should ideally consume 56 g of protein every day.
6. Rich In Vitamins And Minerals:
Goat cheese contains more minerals and vitamins than cow cheese. It is especially rich in Vitamin D and Vitamin K, while also containing the same amount of vitamin A as cow cheese. Goat cheese is also high in B vitamins like thiamine, niacin and riboflavin. Riboflavin is an essential vitamin that helps promote tissue health. As your body does not produce these essential vitamins and minerals on their own, goat cheese can provide a steady source of these essential vitamins.
7. Calcium-Rich:
Goat cheese is especially rich in calcium, with greater calcium concentrations than cow cheese. Calcium is especially important for the body, helping strengthen bones and teeth as well as protecting you from diseases. Calcium has many benefits for the human body.
So, now that you know about the amazing health benefits of goat cheese, consider replacing your regular cheese with goat cheese. However, remember to buy Goat Cheese from a trusted source, like Shisler’s Cheese House.
Cheese and Chocolate: A Taste of Heaven on Earth!
How to Pair Cheese and… Chocolate?
Who doesn’t love cheese or chocolate? But together? Believe it or not, they’re actually the perfect combination for a tasting!
Cheese and chocolate are so different that the thought of pairing them seems difficult. The key to this type of tasting is keeping it simple. Both are super-rich foods and a little goes a long way. Choose quality over quantity and limit to three to five pairings.
For a great chocolate selection and a wide selection of domestic and imported cheeses, visit Shisler’s Cheese House!
The Art of Tasting
Learning how to taste cheese and chocolate will deepen your appreciation for the foods and makers. Start with your basic senses and expand from there. Be sure both are room temperature before tasting. Remove the cheeses from refrigerator at least 20-35 minutes before the tasters arrive to maximize flavors and aromas. Cold cheese does not release flavors and aromas as quickly and alters the taste.
First, look…
Cheese: Some cheeses are intense in color while others are not. Look at the cheese rind. Is it uniform? Any cracks? Is the cheese dry like a walnut shell or moist like a sliced apple?
Chocolate: For chocolate, color depends on the origin of the beans. Quality chocolate will be shiny, glossy, and have clean edges. Look for bloom or grayish white steaks caused by poor temperature and improper storage.
Second, smell to appreciate…
Cheese: Cheese offers a full spectrum of aromas such as fresh butter, boiled milk, yogurt, fermented hay, nuts, caramel, chocolate, spices, mold and animal (yes, animal!)
Chocolate: There is an incredible array of scents and aromas in chocolate. Milk chocolate aromas may include milk, caramel and malt. Dark chocolate may include nuts, coffee, dried fruits and wine.
Third, taste…
Cheese: Is the cheese dense, compact or light? Is it smooth, grainy or crunchy? The higher the butter fat content, the creamier the mouth feel of the cheese will be.
Chocolate: Never chew chocolate. Chocolate should melt in your mouth. Good chocolate will feel silky and smooth. Subpar chocolate may feel grainy, waxy or greasy to the tongue.
Last, the finish..
.
Allow the cheese and chocolate to linger to fully appreciate the finale of the flavors. The finish is important as many of the early flavors may be masked by other ingredients.
Not all your cheese and chocolate pairings will be a success, but tasting is half the fun. Take your time and try different pairings. Host a cheese and chocolate event, and guide your friends on a delicious journey. Just remember, keep it simple.
The Best Wine and Cheese Pairings
Wine and Cheese

Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious, and at times, a challenging endeavor. But, we are to help! As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Rather than complicating the topic with exotic matches like Garrotxa and Meursault, we have broken the art of wine and cheese pairing down, so you can create your own.
Wine and Cheese Pairings
The wine-cheese pairing possibilities are endless, but to simplify the strategy, we can divide cheese into four major categories:
Bloomy: Creamy, decadent cheeses, with a soft rind.
Hard: Stiff cheeses, which are often sharp and/or salty. They can also be aged.
Blue: Pungent, often salty cheeses, with a blue tinge.
Fresh: Soft, often spreadable cheeses that can be tangy or mild. They are not usually aged.
If you have a specific cheese in mind, first contemplate the category it belongs to. You can then consult our wine and cheese pairing examples for ideas.
Just as with any food pairing, it helps to think of either complementary or contrasting flavors. A lush wine works well with a triple-cream cheese, while an acidic wine will cut the cheese’s sweetness. As you begin to experiment, taste the cheese first by itself, to get a sense of its character, and then put another bite into your mouth with some wine to see how they mingle. Many experts say that white tends to pair better with cheese, but a light-bodied red and cheese pairing is still possible.
Wine and Cheese Pairing Examples:
Cheese | Wine |
Bloomy | |
Camembert | Champagne |
Brie | Chardonnay |
Robiola | Sparkling Wine |
Taleggio | Pinot Blanc |
Hard | |
Gouda | Merlot |
Cheddar | Cabernet Sauvignon |
Parmesan | Chianti |
Double Gloucester | Zinfandel |
Pecorino | Valpolicella |
Gruyere | Sauvignon Blanc |
Fontina | Bardolino |
Blue | |
Gorgonzola | Port |
Stilton | Sauternes |
Blue | Riesling |
Cambozola | Eiswein |
Fresh | |
Ricotta | Pinot Grigio |
Mozzarella | Sauvignon Blanc |
Goat | Chenin Blanc |
Feta | Beaujolais |
Burrata | Tocai Friulano |
Preparing a Wine and Cheese Party
What better way to taste a variety of pairings then to throw a wine and cheese party? Purchase a few different cheeses from a cheese shop or gourmet store with a well-equipped storage facility. Discuss your plans with the cheesemonger and ask for recommendations. You can get creative with cheese place cards or purchase a nifty slate cheese tray, which allow you to etch cheese names in chalk. Lastly, be sure to serve the wine and cheese at their proper temperatures, so their flavors can emerge. Serve white wine at 45°F, red wine at 60°F and remove the cheese from the refrigerator 30 to 60 minutes prior to serving.
Wine and Cheese Party Menu
A great wine and cheese party offers pairing selections with varied flavor profiles. Display the options in a circle and have your guests start with lighter wines and fresher cheeses and move clockwise toward the ones that have sharpness and depth. To simplify, you could also choose a flexible wine that pairs with a wide range of cheeses. A lean red, such as Gamay or Pinot Noir, could serve as a perfect starting point. Your guests can taste that wine with each cheese and then rank the pairings.
Let Shisler’s Cheese House help with your wine and cheese party needs with our vast assortment of domestic and imported cheeses!
Amazing Recipes To Satisfy Your Hunger For Cheese
Something warm for lunch: straight-from-the-oven ham and cheese turnovers.
INGREDIENTS
- 1 1-pound package refrigerated pizza dough
- 8 ounces deli ham, thinly sliced
- 4 ounces Swiss cheese, thinly sliced
- 1/2yellow onion, cut into thin rings
- 2 teaspoons whole-grain mustard
- 2 tablespoons extra-virgin olive oil
- 1 small head romaine, torn into pieces
- Heat oven to 400° F. Roll the pizza dough into a 14-inch circle and cut into 8 triangles.
- Stack a slice of ham and cheese and some onion on the bottom of each triangle and roll the dough up around the filling. (Some will stick out the ends.)
- Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes.
- Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the turnovers.
Cheddar cheese and horseradish give an ordinary roast beef wrap some bite.
INGREDIENTS
- 4 ounces cream cheese, softened
- 2 tablespoons prepared horseradish
- 4 large flour tortillas
- 1 head romaine lettuce, tough ribs removed
- 8 ounces thinly sliced deli roast beef
- 4 ounces Cheddar, thinly sliced
DIRECTIONS
- In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla.
- Layer the tortillas with the lettuce, roast beef, and Cheddar and roll up.
Try these on a cold winter Sunday: red pepper–flaked scones made with buttermilk and Swiss cheese.
Crispy tacos get a fresh mix of pinto beans and Cheddar.
INGREDIENTS
- 1 15-ounce can pinto beans, rinsed
- 3/4 cup mild salsa
- 1 heart of romaine
- 8 taco shells
- 1 cup shredded Cheddar
DIRECTIONS
- In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
- Tear the lettuce into bite-size pieces.
- Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.
Swiss cheese, eggs, and prosciutto are sandwiched together in a crisp, golden Panini.
INGREDIENTS
- 8 large eggs
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- 4 soft rolls, halved lengthwise
- 8 ounces prosciutto, thinly sliced
- 8 ounces Swiss cheese, thinly sliced
DIRECTIONS
- In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
- Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.
- Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
- Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.
- Repeat with the remaining sandwiches.
Monterey Jack melts into scrambled eggs spiced with salsa.
INGREDIENTS
- 1 1/2 tablespoons unsalted butter
- 10 eggs
- 2 tablespoons milk or water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Monterey jack cheese
- 3/4 cup salsa (drained)
- 1 cup crushed tortilla chips
DIRECTIONS
- Heat butter in a large nonstick skillet over medium heat.
- Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.
This tangy, oozy dish is loaded with Swiss cheese.
INGREDIENTS
- 3 eggs
- 3 cups buttermilk
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1/8 teaspoon freshly ground pepper
- 2 pounds baking potatoes, peeled and cut into 1/8-inch slices
- 2 pounds Granny Smith apples (unpeeled), cut into 1/8-inch slices
- 1 pound Swiss cheese, shredded
- 1/4 pound Parmesan, grated
DIRECTIONS
- Heat oven to 400° F.
- Coat a 3 1/2-quart casserole with cooking spray. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt, and pepper; set aside.
- Arrange a layer of slightly overlapping potatoes in the casserole. Cover with a layer of apples and sprinkle with a third of each cheese. Pour a third of the egg mixture on top. Make 2 more layers.
- Bake, covered, 1 hour, 15 minutes. Remove cover and bake another 15 minutes or until the potatoes are tender. Remove from oven. Serve warm or at room temperature.
Everything but the kitchen sink goes into quesadillas finished off with Cheddar or Monterey Jack.
INGREDIENTS
- 1 15.5-ounce can black beans, drained
- 1 11-ounce can corn kernels, drained
- 3/4 cup salsa, drained
- 18-count package large flour tortillas
- 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
- 1 small red onion, thinly sliced
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce, sliced 1 inch thick
DIRECTIONS
- Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
- Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
- Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
- Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Cut each quesadilla into 6 wedges. Serve with the salad.
SPECIAL EDITION: Mother’s Day Gift Ideas
What better way to show mom you care this Mother’s Day than with a homemade gift from the heart? A gift with a personal touch, a gift that has your love embedded into the materials, because you made it! With the big day just 48 hours away, Martha Stewart shares some last-minute DIY gift ideas mom will love.Martha Stewart shows how to make DIY gifts for Mother’s Day
Splattered pom pom flowers
Sick of spending money on flowers? Try Martha’s Splattered Pom Pom Flowers, and since they are made from tissue paper, you can enjoy them well past Mother’s Day!
Materials: Tissue paper, pipe cleaners, floral tape, fringing scissors and regular scissors, craft paint, spray bottle
Steps:
1. Do a 1-inch accordion fold on three layers of white tissue paper (size 6×20″).
2. Wrap a pipe cleaner around center of folded paper to create a stem.
3, Cut each edge in a pointed or rounded shape (depending on what you want flower petals to look like).
4. Open the folds and carefully separate the three paper layers to create flower.
5. Spritz with water/paint mix and let dry for a few hours.
Heart shadow box
Make your own shadow box using a standard picture frame so mom has a keepsake — it can be used to display your child’s artwork, or showcase a special poem or mom’s favorite quote.
Materials: Craft paint, small paint brushes, picture frame, paper and scissors to make a heart shape, your child’s artwork or a copy of mom’s favorite poem or quotation
Steps:
1. Carefully remove glass pane from the frame.
2. Cut a simple heart template out of paper as a guide. Center the heart template on the glass pane and start tracing the outer edges of the heart with your Large Brush and Craft Paint.
3. Continue to fill in the first layer from the heart outline, out toward the edges of the glass pane. Let dry completely.
4. Apply a second coat of paint. If needed, apply another coat until you end up with an opaque “shadow” box.
5. Use this to frame your favorite artwork from your kids or poem!
Personalized decoupage trays
What mom doesn’t like breakfast in bed? Why not surprise mom not only with homemade meal, but also a personalized serving tray she can keep for years to come. Just print out your favorite photos, cut out paper hearts or pretty pictures from magazines for decoration.
Materials: Tray, decoupage finish, paintbrush, cutout hearts, photos or magazine clippings
Steps:
1. Wipe tray clean with a damp cloth. Let dry.
2. Collect photos of flowers from magazines or print out clip art or personal photos. Arrange placement on tray.
3. Paint decoupage finish onto back of a printout. Paste onto tray. Repeat for each cutout. Let dry, one to two hours.
4. Paint entire tray with decoupage finish. Let dry one to two hours. Then add a topcoat for extra durability.
Smoothie bar
Don’t want to do breakfast in bed? No problem, when mom wakes up, surprise her with a smoothie bar set on the kitchen counter. She can choose her own ingredients.
Materials: Blender, glasses, platter or bowls
Ingredients for your bar:
- 1 cup fresh or frozen pineapple, cut into 1-inch pieces
- 1 cup frozen blueberries
- 1 cup frozen strawberries
- 1 cup frozen raspberries
- Fresh ginger, unpeeled
- Bowl of low-fat plain yogurt
- Pineapple juice
- Plain Kifer (or your favorite kind of milk)
- Honey
- Handful of mint
- Bowl of ice
Instructions: Blend favorite ingredients in blender then pour into a glass for tasting.
From Shisler’s Cheese House to your house, wishing all the mothers out there a very happy and enjoyable Mother’s Day and the same to all the dads pulling double duty and doing a tremendous job at it!
That’s Some Gouda Cheese Righta There!
Even though it originated in the city of Gouda in the Netherlands, Gouda cheese is produced all around the world. It’s often served alongside crackers and fruits, but Gouda works well in other dished such as macaroni and cheese, vegetable casseroles and especially in quiche. It provides a small amount of almost all the essential vitamins and minerals your body needs to function properly and is a good source of several important nutrients, but be sure to balance the nutritional benefits with its high fat, salt and calories.
Definition
All Gouda cheese is made from cow’s milk and shaped into a round wheel. It’s aged for 1 to 6 months, but sometimes for as long as 6 years. Young Gouda is pliant and smooth with a mild flavor, while Gouda aged for a longer time is hard and flaky with more intense flavor. The cheese is usually covered with wax that can be any color. A coating of black wax means it has been aged for at least 12 months.
Calcium
One ounce of Gouda provides 198 milligrams of calcium, which is 20 percent of the recommended daily value based on a 2,000-calorie-a-day diet. Calcium builds and maintains bones, not only during periods of growth, but also throughout your life, as bones continuously discard old and damaged bone and replace it with new bone. Calcium also has vital roles in muscle contraction, blood clotting and maintaining normal blood pressure. It may lower the risk of cardiovascular disease and some cancers.
Phosphorus
Phosphorus combines with calcium to form hydroxyapatite, which makes up about 65 percent of bone mass. Phosphorus is a key player in biochemical reactions that create energy, store genetic material and activate enzymes. It’s an important buffer that helps maintain a normal acid-base balance. You’ll get 155 milligrams, or 22 percent of the recommended daily intake, in 1 ounce of Gouda cheese.
Vitamin B-12
The same 1-ounce portion of Gouda cheese has .4 micrograms of vitamin B-12. Since the recommended daily intake is 2.4 micrograms, this amount is 16 percent of the daily value. Vitamin B-12 protects your heart by lowering levels of homocysteine, which is an amino acid associated with cardiovascular disease. This vitamin is also necessary for the synthesis of hemoglobin, the creation of new cells and the growth and development of nerve cells.
Protein
Protein’s roles are almost too numerous to list. It’s found in every cell in the body, it’s responsible for the structure and function of tissues and organs and it works as enzymes, antibodies and messengers. One ounce of Gouda offers 7 grams of complete protein. This means that men get 12 percent of their recommended daily intake, while women get 15 percent.
Zinc
Research published online in February 2011 on The Cochrane Library website concluded that zinc lozenges reduce the duration and severity of a cold as long as they’re taken within 24 hours of the first symptoms. Zinc is also essential for normal growth and development, taste and smell, immune function and protein synthesis. One ounce of Gouda delivers 1 milligram of zinc, which is 12 percent of the recommended daily intake for women and 9 percent for men.
Let Shisler’s Cheese House give that healthy, cheesy boost that your body needs with our selection of Gouda cheese!
Well Cheese That’s Good: Studies Show Cheese, Dairy Products Promotes Health!
There was a time when celebrities couldn’t get enough of the stuff: Linford Christie raced a milk float to the finish line, while Bob Geldof jogged through London to be rewarded with a pint of cold milk.
Today, though, the nation’s relationship with milk and dairy seems to have soured.
One in five Britons claims to have bought or eaten dairy-free alternatives in the past six months, according to market research by Mintel.

Many countries have introduced three-a-day dairy programs to encourage people to eat more. And just last month, Public Health England launched its latest Eatwell Guide, recommending cutting the amount of dairy from 15 per cent to just 8 per cent of daily food consumption and choosing low-fat and low-sugar options where possible.
This means 160 calories from dairy per day for women, and 200 for men.
To put this in perspective, a Cheddar cheese sandwich and small glass of whole milk contains roughly 217 calories from dairy.
Yet, many countries – including France, Australia, the U.S. and Ireland – have introduced three-a-day dairy programs to encourage people to eat more of it, because of concerns about calcium deficiency. Milk, cheese and yogurt are a major source of calcium, as well as essential nutrients including protein, iodine, and vitamin B12.
And last week a paper published in the British Medical Journal suggested that butter may not be so bad after all, as switching to vegetable or sunflower oil-based spreads made no difference to people’s risk of heart disease.
So, should we be eating dairy or ditching it?
CHEESE MAY PROTECT AGAINST DIABETES

It’s thought calcium may bind to fats and interfere with their absorption, meaning more of it is excreted. One issue with dairy foods is that they contain high levels of saturated fat and – in the case of cheese – salt. This is a key reason why the new Eatwell guidelines have recommended reducing dairy intake.
Yet there’s growing evidence that saturated fats aren’t all created equal.
For instance, a 2014 study published in The Lancet Diabetes & Endocrinology revealed that saturated fats such as those found in many dairy foods reduce the risk of type 2 diabetes.
This also fits with what many recent studies have revealed about high consumers of milk and other dairy products.
‘People who eat a lot of dairy, show no difference in their risk of cardiovascular disease, diabetes or mortality compared with people who eat small amounts. If anything, there is a small risk reduction – so it is actually beneficial,’ says Professor Arne Astrup, head of the department of nutrition, exercise and sport at the University of Copenhagen and a global leader in nutrition and obesity research.
Other constituents of milk and dairy, such as calcium, or substances produced during cheese and yoghurt production, may influence what the body does with those saturated fats.
‘Cheese is full of saturated fat and salt, so you’d think it would be the worst thing you could eat in terms of raising the risk of cardiovascular disease,’ says Professor Astrup.
‘But when you look at what happens to people who eat a lot of cheese, you see the complete opposite: it seems to protect against cardiovascular disease and type 2 diabetes.’
A 2014 study published in the American Journal of Clinical Nutrition revealed that when men were fed a diet rich in milk or cheese, their levels of so-called ‘bad’ LDL cholesterol were lower than when they ate a low-dairy diet containing similar amounts of saturated fat.

One issue with dairy foods is that they contain high levels of saturated fat and – in the case of cheese – salt. It’s thought calcium may bind to fats and interfere with their absorption, meaning more of it is excreted.
Gut bacteria may also be feeding on some of the fermentation products in cheese, producing compounds such as butyrate, which may have additional health benefits, suggests Professor Astrup.
Both diabetes and heart disease are associated with tissue inflammation, and butyrate seems to have anti-inflammatory properties.
Yoghurt is another fermented dairy product which seems to be particularly protective when it comes to type 2 diabetes.
SHOULD BUTTER GO BACK ON THE MENU?
even butter doesn’t seem to be quite the villain it has been portrayed as in the past. Last week’s study in the British Medical Journal revealed that although people who ditched butter in favour of ‘healthy’ vegetable oil-based spreads saw their cholesterol levels fall, this didn’t translate into a drop in levels of heart disease or death during the study period.
Indeed, those with the greatest overall drop in cholesterol had a higher risk of death.

The guidelines were developed by scrutinising the nation’s eating habits, and then calculating the most straightforward way of tweaking those habits to makes sure everyone gets the nutrients they need. Dr Louis Levy, head of nutrition science at Public Health England, admits that the Eatwell guidelines aren’t necessarily based on the very latest research.
‘We base our advice on the recommendations arising from the Scientific Advice Committee on Nutrition,’ he says. ‘When they last looked at fats, they recommended that saturated fat was having this effect of causing an increase in blood cholesterol, which is linked to an increase in cardiovascular or heart disease.
‘There have been various papers coming up recently and that’s one of the reasons the committee is currently looking at saturated fats again.’
But he adds: ‘Until they conclude that piece of work we are retaining our current advice.’
He says the guidelines were developed by scrutinising the nation’s eating habits, and then calculating the most straightforward way of tweaking those habits to makes sure everyone gets the nutrients they need.
‘Teenage girls in particular aren’t actually eating or drinking very much from the dairy section at the moment, so suggesting they have more isn’t necessarily going to address the calcium issue,’ he says.
As he points out, calcium is also found in starchy carbohydrates (such as rice, potatoes and bread).
It’s also found in vegetables such as kale, spinach and soya beans. Indeed, gram for gram, kale contains more calcium than milk. However, it’s far easier to drink 100ml of milk than to eat an entire plate of kale.

MILK AND THE FEAR OF CANCER
Some people feel that milk disagrees with them. Only a third of adults worldwide can digest it; most people stop making the enzyme needed to break down lactose – the sugar in milk – in infancy. In East Asia and Southern Africa, more than 90 per cent of adults are lactose-intolerant, leading to symptoms such as abdominal pain and bloating after drinking milk. In Northern Europe it’s somewhere between 2 per cent and 20 per cent.
The ability to digest lactose is genetically determined – the result of mutations which first arose in humans 6,000 years ago.
‘The advantage of being able to digest it was twofold,’ says Professor Ian Givens, who studies nutrition and human health at the University of Reading. It improved general health by providing more calories and nutrients in a relatively small amount of food or drink, and this, he explains, ‘led to more successful reproduction’.
There is a popular perception that eating dairy raises the risk of cancer. But the scientific evidence is mixed.
A 2015 paper in the American Journal of Clinical Nutrition reviewed 32 studies and concluded that high dairy consumption is associated with a small increased risk of prostate cancer.
One possible explanation is that drinking milk, for instance, stimulates the production of a growth factor called IGF-1, which takes the brakes off cell growth. ‘Milk was designed to be consumed by infants before they are weaned, when the body’s tissues are growing faster than at any other time in life,’ says Professor Jeff Holly, an IGF-1 researcher at the University of Bristol.
‘You are designed to grow until your bones fuse at puberty, so stimulating growth at that time makes a lot of sense. After that, you don’t want to be stimulating tissues to grow.’
However, the links between dairy consumption and cancer are far from clear-cut, says Professor Givens: ‘Current evidence suggests milk might increase the risk of prostate cancer somewhat, but that it is strongly protective against colorectal cancer.’
One theory is that the calcium in milk and other dairy foods helps mop up one of the cancer-promoting components of red meat, an iron-rich substance called heme.
TRENDY ALMOND MILK IS NOT ‘SUPERIOR’
Many people wrongly assume that soya or almond milk are ‘superior products’, says Sioned Quirke, a registered dietitian and spokeswoman for the British Dietetic Association.
Almond milk, for example, may have fewer calories than cow’s milk. But unless it has been fortified, it contains far less calcium.
And whereas soya milk contains around 3-3.4g protein (needed to build new cells and maintain muscle strength) per 100g – which is similar to cow’s milk – almond and oat milk contain just 0.2-0.5g. ‘Not recognising such differences could have real consequences, especially for children,’ says Professor Givens.

Almond milk may have fewer calories than cow’s milk. But unless it has been fortified, it contains less calcium. So what to do? It seems the story with milk is more complex than it looks. It has evolved to promote the growth of infants. But there are also advantages for adults who consume milk and dairy products in terms of protection against cardiovascular disease and type 2 diabetes.
However, as we live longer, it’s possible that for some people, these advantages may start to be outweighed by disadvantages.
It’s too soon to say, and you shouldn’t ditch dairy without considering how you’ll replace the protein, calcium and other nutrients it provides.
Regular load-bearing exercise is also important for healthy bones.
‘If you are very physically active and have a good healthy diet, you probably don’t need dairy. But it would be a bad health message to tell people who lead an inactive life and have a poor diet to avoid milk and dairy products,’ says Professor Holly.
Personally, he avoids drinking milk because of the potential cancer risk, and because it seems unnatural to be drinking it as an adult.
‘But I still have a weak spot for a nice blue cheese after dinner with a glass of port,’ he confesses. ‘It’s a case of being sensible and trying to maintain a good, varied diet at whatever age without being fanatical about it.’
Let Shisler’s Cheese House promote your healthy lifestyle with our vast assortment of domestic and imported cheeses!
Smile and Say Cheese! Cheese Promotes Dental Health!
Dairy products are important for good overall health, especially its contributions to our bone health. Eating cheese and other dairy products are also known to promote dental health as they help protect teeth against cavities, according to a study published in the an issue of General Dentistry
In the study conducted for that publication, researchers randomly assigned 68 participants aged 12 to 15 to one of four groups: cheese, milk, sugar-free yogurt or control (paraffin). The subjects chewed or swished their product for three minutes and then swished their mouths with water. Researchers measured the dental plaque pH level at four sites in each participant’s mouth at a period before consumption and then at periodic intervals at 10, 20 and 30 minutes after consumption of these products.
The subjects in the milk, sugar-free yogurt and paraffin groups had no real significant changes in the overall pH levels in their mouths. The pH levels for those who ate cheese, however, increased rapidly and dramatically at each interval following consumption. This would suggest that cheese has anticavity properties and that eating cheese could help fight the dental battle against cavities and plaque build up.
A pH level lower than 5.5 puts a person at risk of tooth erosion, which is a process that wears away tooth enamel and opens the door for plaque build up and tooth decay. “The higher the pH level is above 5.5, the lower the chance of developing cavities,” explains Vipul Yadav, lead author of the study.
The study results illustrated that the rising pH levels in the cheese group might have occurred because of increased saliva production, which could have been caused by chewing through the cheese itself. Also, various compounds found in cheese itself may adhere to tooth enamel and help protect teeth from acid that would otherwise eat away at the enamel on teeth, leading to tooth decay.
“It looks like dairy does the mouth good,” says Academy of General Dentistry spokesperson Dr. Seung-Hee Rhee, “Not only are dairy products a healthy alternative to carb or sugar-filled snacks, they also may be considered as a preventive measure against cavities.”
From an early age, we are encouraged to drink our milk. To the inevitable question “why” comes the response”, milk is good for you because it aids in the building of strong bones and teeth.” The same holds true for the other members of the milk family like yogurt and cheese. Dairy products are also good sources of protein as most nutrition programs suggest several portions of dairy products per day, more for young, growing children or pregnant or breast-feeding mothers.

But it turns out that eating cheese may be good for your teeth in more ways than one. Eating cheese may help reduce the incidence of cavities. When food is eaten, the pH often drops as the mouth becomes more acidic from the foods that are chewed. Teeth are very sensitive to acid and it appears that eating cheese helps maintain a pH level in the mouth that is safe for maintaining dental health and strong teeth. Under experimental conditions, it was shown that the pH drop following consumption of a 10% sugar solution was 4.26, but when the sugar solution was eaten after cheese, the pH dropped to only 6.48.
Aged cheddar, Swiss, blue, Monterey Jack, brie, Gouda, and processed American cheese all have been shown to reduce dental caries.
Let Shisler’s Cheese House be your dental health supporter as we have a wide selection of cheeses that can bring out that beautiful smile of yours!