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Common Questions About Cheese
As cheese lovers, it’s easy to know all about the different cheeses available however, there are some simple wonders and questions we are left with regarding things like presentation and storage so here are some quick answers to help all your cheese queries.
Can You Eat Cheese When You’re On A Diet?
If you enjoy cheese in moderation, it can easily fit into a healthy diet. In fact, cheese is a good source of essential nutrients such as calcium, protein and Vitamin A. These nutrients are important for keeping your skin and eyes healthy, your bones and teeth strong, and your muscles growing. Studies have shown that if you eat a piece of cheese after eating a meal or a sugary snack, it can restore minerals of tooth enamel and protect your teeth against cavities.
Which Cheeses Have The Lowest And Highest Levels of Fat?
Every cheese will come with its own nutritional profile which will be displayed on the label. Labels make it easier for if you are watching your fat intake as you can refer to it for the cheese’s fat facts. However, here are some general guidelines for if you find yourself at a cheese dinner party where there are no labels:
Low-Fat Cheeses: Cheeses like cottage cheese, Quark, Ricotta, and Edam. Also, any cheeses which are labeled with low-fat, reduced-fat, and even fat-free versions of your favorite cheeses are readily available.
Medium Fat Cheeses: These cheeses include Camembert, Brie, Emmental, Edam, Feta, and Mozzarella, as well as a lot of process cheeses and soft goat’s milk cheeses.
High Fat Cheeses: Cheeses such as Cheddar, Cheshire, Caerphilly, Gouda, Gruyere, Parmesan, and Stilton are all high in fat but deliciously addictive!
Why Doesn’t Reduced-Fat Cheese Melt Well?
A lot of reduced-fat cheeses are made with added gums and stabilizers to help stimulate the flavor and texture to make them similar to the full-fat varieties. While these cheeses are great for shredding into salads, snacking on, or topping sandwiches, they do not perform well when heated. The reason for this is because of the lower amount of fat in the cheese. Without a decent amount of fat, the heated cheese won’t melt into a creamy texture, it will instead be turned into a hardened, clumpy, stringy mess. The best way to avoid that is to just use a full-fat variety for melting, because a little does go a long way, so it shouldn’t be too bad for you.
How Long Should You Keep Cheese?
No matter how well you store your cheese, it will still continue to ripen in your refrigerator. This is why it is especially important to consume soft cheeses soon after you have purchased them. Once you open soft cheeses, they will only keep for around one to two weeks.
On the other hand, harder cheeses tend to remain fresher for longer. Blue cheeses will keep for one to four weeks, cheddars and swiss cheeses will keep for several weeks, and hard cheeses are usually good to eat for several months.
Also, large pieces of cheese keep a lot longer than shredded cheese, which is why labels usually state to consume shortly after opening the packet.
What Is Processed Cheese?
It was first invented in 1911 by Switzerland’s Walter Gerber. Then, in 1916, James L. Kraft applied for his method for his processed cheese to be patented. A lot of processed cheeses today are sold in individually wrapped sandwich slices, which are great for melting into burgers, but definitely not for serving with fine wine!
Processed cheeses usually consist of a blend of fresh and aged cheeses combined with some preservatives, coloring, and emulsifiers to make them smooth and ease melting. They are then pasteurized to stop the ripening process which ultimately gives the cheese a longer shelf life. This does come at some sacrifice though because processed cheese definitely lacks the distinctive flavor and texture that natural cheese has.
Is It Best To Serve Cheese Chilled Or At Room Temperature?
It is usual that you will serve cream cheeses like Ricotta, Boursin and Quark chilled, however all the other variety of cheese are best enjoyed at room temperature. Room temperature is when cheese is at its best level of flavor, texture, and aroma. If you eat cheese too cold, you are basically missing out, so just remove cheese from the refrigerator 30 minutes before serving and enjoy!
Can You Freeze Cheese?
It is fine to freeze cheese, it can be frozen to make it last a lot longer. You do however have to understand that cheese which is frozen will go through some textural changes. Softer cheeses may separate, and harder cheeses may become crumbly. However, if you are going to use the frozen cheese in cooked dishes, you probably won’t notice any difference.
A quick tip to freezing cheese is to double wrap it and only keep it in the freezer for up to six months. When you are ready to take it out the freezer, thaw it in the refrigerator and use the cheese within a few days.
Now is the Time to Order Your Shisler’s Cheese House Holiday Gift Boxes
While Christmas is meant to be a joyous, happy and exciting time of the year, it can just as easily be a very hectic time of the year, especially if you really haven’t a clue what to get someone as a Christmas gift. Do you ever find yourself in a holiday version of a “writer’s block”? Never know what to get a friend, a family member or a colleague? Yes, these can be tough and stressful times, not sure what to get someone while racing against the clock, with time not on your side, as you try to make a dash for a last-minute gift at the department store or specialty store.
What if we told you, we have a solution for you? What if we, at Shisler’s Cheese House, can help alleviate your Christmas shopping worries and stresses by letting us create a magical Christmas experience for your loved ones, your friends and even your coworkers? Have we got your attention now? Shisler’s Cheese House offers a wide selection of Christmas gift boxes with assorted cheeses, meats and other goodies. With a number of different options and gift box assortments that you can choose from, you cannot go wrong.
GIFT BOX OPTIONS
Gift Box 1: Baby Swiss Cheese
Contents
– 4 lb. wheel of Baby Swiss
Gift Box 2: Troyer’s Trail Bologna & Cheese
Contents
– 1 Lb. Troyer’s Trail Bologna Ring
– 3/4 Lb. Wheel of Colby
– 3/4 Lb. Wheel of Farmers
– Assorted Chocolates
Gift Box 3: Cheese Lover’s
Contents
– 3/4 Lb. Wheel of Cheddar
– 3/4 Lb. Wheel of Cojack (Marble)
– 3/4 Lb. Wheel of Farmer’s Cheese
– 3/4 Lb. Wheel of Pepper Jack
– Assorted Chocolates
Gift Box 4: Amish Cheese & Goodies
Contents
– 1 Lb. Baby Swiss Wheel
– 1 Summer Sausage Link
– 3/4 Lb. Wheel of Colby
– 3/4 Lb. Wheel of Pepper Jack
– Shisler’s Private Label Mustard
– Home Style Amish Jam
– Carr’s Crackers
– Assorted Chocolates
– 6 oz. REACH Coffee
Gift Box 5: Baby Swiss Cheese & Troyer’s Trail Bologna: A Classic Amish Country Combination
Contents
– 4 Lb. Baby Swiss Wheel
– Large Troyer’s Trail Bologna Ring
– Shisler’s Private Label Mustard
– Carr’s Crackers
– Assorted Chocolates
– 6 oz. REACH Coffee
Gift Box 6: Amish Country Sampler Gift Box
Contents
*The best that Amish Country has to offer! Our Amish Country Sampler Gift Box includes*
– Large Troyer’s Trail Bologna Ring
– 1 Lb. Box of Heggy’s Chocolates
– Home Style Amish Jam
– Shisler’s Private Label Hot Jalapeno Mustard
– 3/4 Lb. Wheel of Cheddar
– 3/4 Lb. Wheel of Cojack (Marble)
– 3/4 Lb. Wheel of Farmer’s Cheese
– 3/4 Lb. Wheel of Pepper Jack Cheese
– Baby Swiss Cheese Wedge
– Summer Sausage Link
– Townhouse Crackers
– 6 oz. REACH Coffee
What is the Perfect Cheese For Pizza?
September 5th marked a day of celebration for America, and perhaps, even much of the world… because who doesn’t like pizza and cheese or both? Unknown to many is that September 5th is National Cheese Pizza Day. You know with the birth of smartphones and mobile apps came the phrase “…there’s an app for that”, well in similar light, if you love a food or, in this case, a combination of foods, a new axiom may take shape here, “…there might just be ‘National’ day for that”. A day that puts the focus of pizza and cheese, two delicious foods in and of themselves, but when together, spark a whole new revelation of culinary marvel… who would not love a day just to celebrate such a marvel? The answer should be simple… no one.
There has been an age-old question that continues to make the mind wonder and wander, that is… “Is there a perfect cheese to put on pizza?” Dr. Bryony James, a scientist whose research centers on food microstructure and food material science in New Zealand at the University of Auckland dove right in to find an answer the this question. Dr. James’ team of scientists study the building blocks of food and even experiment with structural composition of various foods that can influence its functionality. Ideally, their line of scientific research would allow them to develop a potential hypothesis for such an experiment. As the team began initial studies of the “best cheese for pizza”, they already knew that, historically, Mozzarella was highly favored and the most commonly used cheese for pizza topping.
Among countless scientific trials and experiments, the team researched cheese based on browning and blistering. These variable were designated as focuses of research as they were found to be the most looked upon features by consumers. Examining the properties, features and characteristics of cheese could potentially lead to further discoveries of the ideal cheese or in some cases, the ideal combination of cheeses to use on pizza. Other cheeses the group extended their research to was Cheddar, Colby, Emmental, Gruyere and Provolone. The actual experimentation itself was conducted by state-of-the-art technology, as opposed to human hands. As human judgment would have been idea over the work of a machine, it would have been far more time-consuming and brought the idea of a “bias” trial or opinions when bringing human emotion and interaction into the picture.
Of the properties of cheese that were measured for this experiment, smell, texture, melting properties and color were at the forefront. Researched revealed that some cheeses like Cheddar did not produce a favorable level of blistering while the likes of Gruyere did not properly brown after melting, which can be attributed to the oil content within the cheese. The results clearly indicated that although Mozzarella might be the traditional favorite cheese topper for pizzas, there might not be that “perfect” cheese or combination of cheeses, as each cheese’s characteristics and properties, when undergoing melting, might be desirable for one consumer, but desirable for another.
Source: http://www.cheeserank.com/post/the-science-of-pizza-cheese
Apple Butter: A Delightful Marriage of Sweet and Delicious
Apple butter is essentially a thicker and spicier version of applesauce, traditionally made by slow-cooking sliced or pureed apples in copper kettles for up to 12 hours or more. The apples are constantly stirred with long paddles. The heat causes the fruit’s natural sugars to caramelize, thus giving apple butter its distinctive deep brown color.
The spicy flavor of this spread comes from the addition of traditional apple pie spices such as nutmeg, cloves and especially cinnamon. Commercially produced apple butter is generally available in grocery stores, but the traditional homemade variety is usually canned in jars for personal consumption or sold at local farmers’ markets, craft shows and festivals.
Apple butter does not contain any dairy products, but derives its name from the buttery texture of the finished apple preserves. In fact, some people use it as a condiment or spread for sandwiches, in the same way others might use mayonnaise or mustard. The preserves are said to be especially good on ham or pork sandwiches, since many traditional Pennsylvania Dutch or German recipes combine apples and pork-based meats. Even if it is not used specifically as a sandwich spread, it is also popular as a topping for pancakes, biscuits and buttered toast.
The tradition of apple butter is thought to have been brought to the United States by Germans who settled in Pennsylvania. The so-called “Pennsylvania Dutch”, a corruption of Deutsch, or German, were very pragmatic by nature, and realized they needed a way to preserve their food during the winter months. Since apples were plentiful during the fall season, they first began preserving the fruit as apple jam or applesauce. The canned applesauce did not have the shelf life they had hoped for, however, so a slow-cooking process was developed. The extra cooking time turned the applesauce into a more stable product, and the added spices also aided in the preservation process.
Duplicating the traditional apple butter making process today has proven to be a challenge, however. Some historical societies and other traditionalists still hold sessions where it is made, using volunteers to stir the pots in shifts and also maintain the fires to provide the heat. Decent apple preserves can also be made in an electric slow cooker at home. Applesauce blended to a very fine consistency can be placed in a slow cooker along with the traditional cinnamon, nutmeg, all spice and cloves. This mixture should be allowed to reduce for at least 12 hours, with a slight gap in the lid to allow steam to escape. Specific recipes for converting applesauce into butter are available in a number of cookbooks and cooking websites.
Stop by Shisler’s Cheese House and pick up a jar of your own Apple Butter and let the sweet and delicious creations begin in your kitchen!
The Limburger Legacy: A Cheese That Has No Equal
“Limburger—Don’t Eat It with Your Nose.” So reads the sign above the bar at Baumgartner’s Cheese Store and Tavern in Monroe, Wisconsin: the only city in America where Limburger cheese is still made.
Limburger has been the butt of jokes for nearly a century, though to be honest, it smells more like feet. Past celebrities from Mark Twain to Charlie Chaplin have used it as comedic fodder, and on a visit to Baumgartner’s, comedian Larry the Cable Guy spat out his sample, declaring that it tasted like a dead possum. But Andrew Zimmern, host of Travel Channel’s “Bizarre Foods,” loves the stuff.
Truth be told, there are far more challenging food products on the planet…like Iceland’s hákarl or China’s “century egg.” Even in the cheese world, Limburger pales in comparison to pillars of pungency like Époisses or Stinking Bishop…but the more famous Limburger’s reputation lives on.
History of Limburger: Who Came Up With This Stuff?
As European food products go, Limburger hasn’t been around all that long. It was first made in the 19th century by Trappist monks near Liège in the Duchy of Limburg (a territory now divided between Belgium, the Netherlands and Germany). Before you joke about the stinky cheese helping the monks maintain their cloistered lifestyle, bear in mind that the Trappists are also known for making some of the very finest beers in the world. Today, most of the Limburger in Europe is made in Germany.
Limburger was first made in the U.S. in 1867 by Swiss immigrants in Green County, Wisconsin. In this epicenter of Swiss cheesemaking, Limburger even outpaced Swiss in annual production by the 1920s in order to supply the German-speaking populations of places like New York and Cincinnati, where a Limburger sandwich was a favorite workingman’s lunch: cheap and typically washed down with a glass of beer. Apparently it was nearly unthinkable to eat Limburger without the accompanying brew, because Prohibition so hurt American sales of Limburger that production either ceased or sharply curtailed in most American cheese factories.
Farm to Table in Monroe
Today the only American producer of Limburger is Chalet Cheese Cooperative of Monroe, Wisconsin: the seat of Green County. Of the 56 Master Cheesemakers in Wisconsin, only Chalet’s Myron Olson is certified to make Limburger.
Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative today is owned and operated by 21 member farms. Olson, who started working there at age 17, has managed the plant for more than 20 years. Because he uses only milk from the Cooperative’s member farms (comprising 70% Holstein and 30% Brown Swiss cows), he knows exactly where the milk is coming from and the qualities it will contribute to the final product. He also believes the limestone-filtered water of south-central Wisconsin helps make the best-quality cheese to be found anywhere in the world.
Olson doesn’t just make Limburger, either; certified in other styles, he has won numerous state and national awards for Swiss, Baby Swiss and smoked versions of both. He also makes the very mellow Brick cheese as well as an award-winning German-Style Brick: a close cousin to Limburger, with the same bacterial smear used for ripening it.
Wait…did you say bacteria?
A Smeared Reputation
Limburger is one of a number of smear-ripened, washed-rind cheeses. Washed-rind cheeses are cured in a saltwater brine which may or may not include things like beer, wine, and spirits. Periodically washing the cheese with this solution keeps the surface moist and hospitable to bacteria like Brevibacterium linens, which happens to be the very same bacterium responsible for human body odor—specifically foot odor. So if someone tells you Limburger smells like sweaty gym socks, they are technically correct.
Of course, the food world is full of examples of beneficial bacteria. Microorganisms like Lactobacillus bulgaricus and Streptococcus thermophilus give yogurt its distinctive tang and break down lactose to make it easier to digest. In the case of Limburger, a healthy smear of B. linens helps the maturing process and prevents the growth of undesirable molds. Other smear-ripened cheeses include the French Port Salut and Munster (not the mild, red-rind Muenster we’re familiar with, but a much funkier variety). The bacterial culture used at Chalet was first cultivated in 1911.
Limburger as we know it was nearly eradicated in the U.S., ironically by the company that built the Chalet plant and was founded by the man who “cleaned up” cheese in America.
J.L. Kraft invented processed cheese through a patented pasteurization process, which allowed his cheese to be shipped long distances. Kraft’s Mohawk Valley Limburger Spread was a nationwide hit, and in 1947 his company built what they considered the most cutting-edge Limburger plant in the world (which Chalet now uses). In the name of progress and sanitation the Kraft folks replaced the plant’s old pine curing boards with new ones. The cheese failed. Luckily, they had saved the old boards—which have been in use ever since—and the century-old colony of B. linens continues to work its bacterial magic.
The Three Stages of Limburger
“That old bac magic” takes awhile, and despite the overwhelming aroma encountered at Chalet during the cheesemaking process, fresh Limburger is not all that intimidating. In fact, it’s even downright mild in its infancy, and only develops its nasty temperament over time…with a little help from temperature. Limburger is dated to expire in six months; using the “Best if used by” date on the package as your guide, you can age your own Limburger in the fridge at home to suit your personal taste. We can break down the metamorphosis of Limburger into three stages:
Stage 1 (Beginner): If you like things on the mild side, eat it fresh out of the fridge, and as soon as possible after you buy it. When the cheese is only a few weeks old, it’s mild and crumbly—a bit like feta—with a bit of a yeasty smell. Like all washed-rind cheeses, Limburger ripens from the outside in…and since the rind contains most of the funk, cut it off before serving.
Stage 2 (Intermediate): Two to three months before expiration, Limburger is rich and creamy, and just starting to stink…like Brie with an attitude. Let it come to room temperature before serving for maximum flavor. The rind is edible, but does add strength. You can wash it and dry it if you wish to remove some of the odor.
Stage 3 (Hardcore): At four or more months, you’ve got weapons-grade Limburger—soft, almost runny, and in full-on sweaty sock mode. Remember that six-month expiration date? Diehards see that as a starting point, and even take it out of the fridge periodically to speed up the process. Just remember: it smells far worse than it tastes. Even at this stage, the flavor is not as sharp as aged Cheddar or as pungent as blue cheese. It’s very robust and rich. As they say at Baumgartner’s, “don’t eat it with your nose”; just pop it in your mouth and enjoy.
Limburger Recipes and Serving Tips
Because its unique aroma tends to overpower most foods, Limburger is not really considered a “recipe” cheese…although the Wisconsin Milk Marketing Board and a cult of fans will beg to differ.
The classic way to serve Limburger is on rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. A lot of folks love it with strawberry jam, either as the sole condiment (especially at Stage 2) or in addition to mustard.
Baumgartner’s serves the full-strength Limburger on their famous sandwich (as above, no jam), or for true believers they’ll add a couple of thick slabs of locally made braunschweiger (liver sausage). And they always serve it with a breath mint, though that’s somewhat like the proverbial Band-Aid on a bullet wound.
Limburger Pairings
Unless you have pretty adventurous friends, you’re probably not serving Limburger at a wine tasting party. That doesn’t mean it can’t be done, but Limburger is a workingman’s cheese; it goes best with beer, preferably bock (a hearty, often dark, variety). At Baumgartner’s, locals get the full Monroe terroir by enjoying Limburger with Huber Bock from the Minhas Brewery right down the street. A porter or stout would certainly do the trick, too—think dark and flavorful.
The bottom line is: if you’re a real cheese lover or someone who craves a little adventure, you owe it to yourself to put Limburger on your food bucket list. Stop by Shisler’s Cheese House and make this bucket list item a reality and pick up your own share of Limburger Cheese!
Grilled Cheese Paradise: 50 Varieties of Grilled Cheese That Will Blow Your Mind
How to make grilled cheese:
1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.
2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
1. Classic Sandwich: 2 slices cheddar, Monterey Jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.
2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.
3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each Cheddar, Muenster and Swiss cheese.
4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice Monterey Jack or American cheese, some pickled jalapeno slices and 1 slice cheddar. Cook, flipping once, until golden.
5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos.
6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)
7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.
8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup.
9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture.
10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.
11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice Havarti, 2 to 3 tablespoons chicken salad and another slice of Havarti. Cook, flipping once, until golden.
12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each Monterey Jack and ham. Cook, flipping once, until golden.
13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each Provolone and Mozzarella. Top with another slice of bread and cook, flipping once, until golden.
14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.
15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden.
16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden.
17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice Muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten.
18. Cajun Sandwich: 2 slices country white bread with 2 slices Provolone. Cook in butter with a pinch of Cajun seasoning.
19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese.
20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)
21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden.
22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden.
23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet.
24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil.
25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden.
26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden.
27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden.
28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden.
29. Hot Dog: Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten.
30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.
31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden.
32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.
33. Bacon-Waffle-Cheddar Sandwich: 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.
34. Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.
35. Pear-Camembert: Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden.
36. Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden.
37. Hawaiian: Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden.
38. Taleggio and Broccoli Rabe: Sandwich 2 slices crusty bread with 2 slices taleggio and some sautéed broccoli rabe. Cook in a mixture of butter and olive oil.
39. Ricotta-Garlic: Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.)
40. Fried Mozzarella: Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.
41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts.
42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.
43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.
44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives.
45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.
46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden.
47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.
48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden.
49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden.
50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.
Be sure to make a stop at Shisler’s Cheese House and let us help you make your next grilled cheese masterpiece with our wide selections of imported and domestic cheeses!
The Road To Amish Country
On the Map…
Amish Country is comprised of several northern Ohio counties, its biggest population residing in Holmes County, which is where approximately half of Ohio’s Amish families reside; research indicates that Holmes County may be the first county in the nation where the majority of residents are Amish. Other neighboring counties having Amish communities are Wayne, Tuscarawas, and Coshocton Counties. Visitors to these regions may also note an Amish influence in Ashland and Knox Counties.
Why Visit?
Why is Amish Country one of the most sought-after and visited places in the state of Ohio? The answer is simple, but for many reasons. Amish Country truly portrays the “blue collar, working class” style of life where nothing is taken for granted and every resource is used to culminate Earth’s natural products. Another reason to visit Amish Country is its sheer, flawless beauty, ever-changing with the seasons. It is a very beautiful country that gives us a glimpse of life before the infrastructure, transportation networks, airline networks, and other technologies of today. For those looking for a peaceful escape from the “hustle and bustle” of daily life, they will find it at the heart of Amish Country. Not to mention the Amish country Ohio cheese that is always delicious!
Some major Amish communities include…
- Berlin
- Charm
- Fredericksburg
- Millersburg
- Sugarcreek
- Walnut Creek
- Winesburg
A Look Into The Past
The Amish lifestyle is a good reflection for us to look into our own past. This lifestyle provides us with a great opportunity to go back in time when technology and machines were not at the forefront and when life was slowed down which enabled us to take pride in the work our hands and minds could accomplish.
With the rush of new technology that has taken our world by storm in the last handful of decades, the Amish found ways to thrive through this mass technology movement and remain true to their ways of life, not letting these waves of technology and machines take away a person’s ability to work with their hands and reaping the fruits of their labor. The most iconic image of Amish Country is the “horse and buggy” as once you’ve seen this method of transportation, you’ll know you’re in a world where pride in handiwork far exceeds the capacities of technology, and that is a wonderful thing and a delightful change of pace in world otherwise dominated by technology and machines.
A Taste of Amish Country in Ohio…
Unless you’re from Amish Country or have taken trips to take in the life and culture of the Amish lifestyle, then you may not entirely have a solid understanding or appreciation of Amish folks and their lifestyle. As touched on earlier, Ohio has a number of counties with large populations of Amish households with the number continually growing. With Holmes, Wayne, and Hardin Counties leading the way in Amish populations, it is believed that in the next 4-5 years, Holmes County will have more Amish populations, than English (as they term “non-Amish” folk).
There are four orders of Amish lifestyle; each being entirely different from the other… the Swartzenruber Amish, the Andy Weaver Amish, the Old Older Amish, and the New Order Amish. It is the Old Older Amish that plays the traditional role of foregoing technology, instead using the former ways of hand and tireless work while using the horse and buggy for transportation.
There are two main religious sects that dominate the Amish lifestyle, Mennonite and Amish. With church districts made up of around two dozen families, Amish families continue to grow. Amish children are less likely to leave, but remain a part of their community or relocate to a neighboring Amish community. It is not uncommon for one farm to have multiple generations living and working on the same farmstead.
Large farms were once at the center of Amish life, but that has slowly been evolving in a different direction. With the growing number of Amish populations across the region, along with increasing land prices, purchasing farmland has become challenging. This has led to a change in societal development. In order to adapt to this change, smaller-sized farms are replacing large grain farms and are more common. Vegetable production produces enough for a number of families. Also allowing for these vegetables to be sold to the public as a means of additional income. These sales are usually done through auction sites now.
Although the Amish may disagree on certain issues, there are a number of things they do agree on. One of these ideas centers on a tireless work effort with their practices not having any influence on the modern world of advancing technologies. Essentially they stay true to their roots.
Amish Farmland…
Amish farms continue to be the apex and heart of Amish Country. While the number of farms has not increased nearly to the extent that the Amish population has. Many families remain on the family farm by adding housing, as the children grow up.
In recent years, a movement from agriculture to more trade work has transpired. Research illustrates that around 17% of Amish men continue to work on farmland while the remainder work as skilled craftsmen. Hardin County remains the only county where a majority of the men continue to work on farmlands.
The Road To Amish Country Ohio Cheese…
The road to Amish Country was once a less traveled route. However, in recent years, this road has since become well-traveled and explored. On your way to Amish Country, be sure to stop by some iconic and very well-known stops. From The J.M. Smucker Company known for their iconic jams, jellies, and other delights to the Kidron Auction, Ohio’s oldest auction, since 1923 to Troyer’s Pantry, an Amish bakery, you can’t go wrong experiencing Amish tradition at any one of these stops.
As you’re heading to Amish Country, along the road to Amish country, be sure to stop by a small, family-owned store along US Route 30 in Orrville, Ohio, Shisler’s Cheese House.
Shisler’s Cheese House is a family-owned specialty store! We focus on traditional culinary treats ranging from a wide array of imported and domestic cheeses. Also, we provide meats, candies, cookies, and other delicious treats for an on-the-go meal or delicious snack.
Got your fill of cheese, meat, chocolates, and other decadent goodies? Let Shisler’s Cheese House be your one-stop shop for your ultimate “Road To Amish Country” experience!
The Peanut Butter and Jelly Sandwich: An American Tradition!
One of the most common, famous and easy-to-make foods is the proverbial “Peanut Butter and Jelly Sandwich” otherwise known as “PB & J” adhering to modern lingo. It is easy to make, requiring only bread, jelly (or jam) and peanut butter as it satisfies any hungry stomach as a meal or a quick snack.
The History of the Peanut Butter and Jelly Sandwich…
The Peanut Butter and Jelly Sandwich has become such a staple of America that is seems like it has been around since the beginning of time. Ironically, with all the ingredients needed already around, it took quite sometime for someone to compile all of it into the renowned PB & J sandwich. Peanut Butter was originally paired with a diverse combination of other foods: pimento, cheese and celery, just to name a few. In an 1896 article in Good Housekeeping, a recipe suggested the use of a meat grinder to create peanut butter and the concoction was to be spread on a slice of bread. Later that year, a culinary magazine published a recipe for making “Peanut Butter Sandwiches”. The first reference of the pairing of peanut butter and jelly on bread came in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics by Julia Davis Chandler in 1901. Through the early parts of the 1900s, the sandwich and its constituent ingredients gradually were made affordable and available to everyone as the price of peanut butter began to plummet. Later, it became a popular staple for children and during World War II, it was noted that that both peanut butter and jelly were listed on the U.S. soldiers’ military ration list, as claimed by the Peanut Board.
It’s Not Just Making the Sandwich, It’s The Quality of the Sandwich That Counts
We’ve all likely had a Peanut Butter and Jelly Sandwich at some point in our lives, or too many too count, which is the case for me. But what makes the PB & J sandwich experience a unique and sensational one? You’re probably thinking… wait, it’s just a regular PB & J sandwich… how sensational can it get? To that I say, with the right, quality ingredients, a PB & J sandwich can rock your world, and then some!
Using the jelly found on the third shelf down in your refrigerator and the peanut butter in the door shelf, one could see the mundane nature of the sandwich. Yes, it’s a good PB & J sandwich, but good could always be better. The ingredients are everything when making this sandwich. Everything from the type of bread, to the brand of jelly or jam, to the brand and texture of peanut butter that you use. Is the bread white, wheat, rye, sour dough or whole grain? Is the peanut butter smooth or chunky? Is the bread toasted or not? All of these subtle differences up front, make a world of difference in the end in the PB & J experience.
Suggestions to make your PB & J Experience A Memorable One
While a good PB & J sandwich features peanut butter and jelly usually picked up at your convenient store or grocery chain, let’s step outside of the realm of normalcy and add an explosion of flavor to our PB & J sandwich. While jellies, jams, peanut butter and breads can be found in your grocery store bread aisle, the best of these ingredients are found in locally and privately-owned specialty stores, such as here at Shisler’s Cheese House. Here we have an wide assortment of jams and jellies that are locally produced. We also carry some of the best peanut butter around made in Walnut Creek, Ohio. This is an Amish Peanut Butter made locally from a special blend of all natural ingredients. Amish Peanut Butter Spread is a sweet, creamy peanut butter that tastes great on just about anything. With a soft and silky texture, our Amish Peanut Butter Spread is a must try and will make any PB & J sandwich an incredible treat for your taste buds.
Let Us Help You Make That Incredible Peanut Butter and Jelly Sandwich
Had enough of PB & J sandwiches with those peanut butters and jellies in your refrigerator and in the grocery store aisle? Then let us, at Shisler’s Cheese House,
help you make that delicious creation! Click on ingredients below to begin your PB & J experience at our store:
Be sure to stop in and check out our selection of specialty breads that will complete your PB & J experience! While you’re in our store, be sure to check out all of our other specialty products including meats, cheeses, chocolates, cookies and a plethora of other decadent goodies! Visit our online store by clicking the image below!
**We are now selling Girl Scout Cookies! Stop in and get some today!**
Making Cheese The Amish Way
We now live in a society whose greatest value has become productivity. We get our news from short sound bites from the internet or TV now instead of reading the paper. We rarely read books anymore. We listen to them while we are stuck in traffic, trying to get to work so we can get as much done in as little time as possible. The products we buy are made with the same goal in mind: maximum efficiency. But those who produce the few products that we still make in the U.S., whose ultimate goal is maximum efficiency, seem to have lost their standard of quality. They make it fast, but what happened to the concept of taking your time and doing it right? Some things just cannot be made fast without sacrificing quality.
One of those products is cheese. Mass produced cheeses all seem to have the same “tinny” metallic taste. That is because the manufacturers add chemicals to speed up the maturing process, but the residue from these chemicals creates that metallic aftertaste. The corporate manufacturers even rush the cows to produce more milk by injecting them with hormones and feeding them over processed feeds that are measured and distributed by computers. While these processes are efficient, we all agree that the quality suffers greatly.
Fortunately for cheese lovers, there is still a culture among us that believes in doing almost everything the old fashioned way: The Amish. Cheese making is a skill brought to Ohio by the earliest Swiss and German immigrants, and it still survives in Ohio Amish Country to this day.
Not only do the Amish have traditional knowledge and skill in the trade, there are numerous Amish dairy farmers in the area that provide the best possible milk. The cows are hormone free and they feed on natural grasses native to the valleys of northern Ohio that have never been sprayed with pesticides. The average Amish farm has only ten cows, so they can be more closely monitored. The milk is delivered to the cheese makers in numbered cans that can be traced back to the exact farm, and even the exact cow it came from. This provides a quality control system that prevents any sub-standard milk from entering the supply, but does not affect the distinctive Amish farming methods.
Cheese making is an art and a science, so some modern technology has been added to the final cheese production process to ensure a sanitary and healthful product. But the technology has all been carefully introduced so as not to affect the quality of the cheese. The milk is pasteurized to prevent the introduction of any foreign bacteria. The cheese is now made in stainless steel vats as they are easier to clean and more sanitary than the old copper kettles. The enzymes that are introduced to form the cheese curds are now more carefully measured to ensure the highest quality. No chemical preservatives are added, but the individual pieces of cheese are vacuum packed and refrigerated after the aging process is complete to ensure the cheese stays fresh until it makes its way to your table. All of this ensures an unmatched standard of quality.
Most Amish made cheeses have a cream content level of up to 33% milk fat, which is high compared to mass-produced cheeses, but that’s what makes them so creamy and full flavored. The cheeses are refrigerated during storage, but are best served at room temperature. There are over 50 flavors of cheese that are made in Ohio’s Amish country. The most notable are Amish Swiss, Sharp Swiss, Baby Swiss, Amish Butter Cheese, Colby, Farmers Cheese, Jack Cheese, Marble (Colby Jack), and Yogurt Cheese. They also produce numerous variations of each including smoked varieties and cheeses infused with peppers, onions, and bacon to name a few. A byproduct of the cheese making process is also butterfat, which is used to make Amish Butter, the best butter most will ever taste.
But the Amish level of patience and dedication does not only apply to dairy products. Their religion discourages them from worldly pursuits, so their ultimate goal in everything they do is perfection rather than profit. Their patience and dedication is evident in their other specialty foods including fruit preserves, pickled vegetables, and the specialty meats that they inspired. Anyone who has ever visited Ohio’s Amish Country has most likely seen the top quality bedding and furniture they have also become famous for.
For the cultural tourist, Ohio’s Amish Country is a must see. The cheese connoisseur need not leave his/her own living room. All of the cheeses and other delicacies mentioned are available over the Internet. But nothing compares to actually visiting and seeing the labor of love firsthand.
The Perfect Monte Cristo
One of my favorite sandwiches of all time has always been the Monte Cristo, a toasted turkey, ham, and swiss sandwich with a touch of elegance. I initially discovered it at Bennigan’s. I later tried several versions at Diners along the East Coast. The one thing that I noticed was that you must use the proper ingredients to make a great Monte Cristo. There is a delicate balance between sweet and salty, and skimping on the ingredients can throw the whole balance off and turn it into a boring ham and cheese sandwich.
So I did my research and found the following to be the best recipe for a delicious and elegant Monte Cristo. Most restaurants and diners deep-fry the sandwich, but this recipe enables you to prepare it in your own kitchen.
One important element is the proper Swiss Cheese. Do not use the processed swiss you find in the grocery store. One recipe I found even called for Gruyere. But that can be expensive and is a little sharp for my palate in this particular recipe. Amish Swiss cheese from Ohio’s Amish country works perfectly. The same rule goes for the meats. Use quality smoked ham and turkey, not the discount processed meats from the grocery store. You would also be surprised to see what a big difference high quality butter can make over margarine. I prefer salted butter, but some prefer unsalted instead.
The best place for the chef to get creative is with the jam. Traditional recipes call for strawberry or raspberry jam, and I even saw one that used red currant jelly. But you can make this recipe your own by serving your favorite jam. The importance of the jam is to provide the sweet side of the contrast. Again, make sure you use a quality jam and not a grocery store jelly. If you make your own jam, even better!
Here is the recipe for the perfect Monte Cristo. Leave out the turkey and it becomes a Monte Carlo:
Ingredients:
12 slices firm-textured white bread
12 thin slices swiss cheese
6 medium-thin slices Smoked Ham
6 medium-thin slices turkey
Mayonnaise
3 eggs
1/4 cup of half and half, light cream, or milk
Dash of salt
3 to 5 tbsp of butter
Powdered sugar
Parsley sprigs
homestyle jam (traditionally strawberry or raspberry)
Directions:
- Spread mayonnaise on one side of each bread slice and construct 6 sandwiches with 2 slices of cheese, one slice of ham, and one slice of turkey.
- Using a sharp knife, trim bread crusts and filling making sandwich edges even; cut each sandwich in half diagonally.
- Beat eggs, half and half, and salt until blended in a shallow dish. Place sandwiches in mixture and turn to coat; then let stand, turning occasionally until all liquid is absorbed.
- Melt 3 tbsp of the butter in a pan over medium heat. Add as many sandwiches as will fit without crowding. Brown lightly on both sides. Add butter to pan as needed.
- Place browned sandwiches on ungreased baking sheet and bake at 400º until cheese is melted (3 to 5 minutes)
- Sprinkle the powdered sugar onto the sandwich and garnish with parsley.
- Serve hot, accompanied by ramekin of jam. Makes 6 sandwiches.
Optional:
For the more daring chef, add a dash of cinnamon and a teaspoon of vanilla extract to the egg mixture.
