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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.
Walden Farms Blueberry Fruit Spread
Calorie Free Walden Farms Products
By Using Walden Farms calorie free products, you can subtract an average of 330 calories per day from your diet. That’s 10,000 calories per month, which could enable you to lose 34 Lbs. in one year!
Walden Farms Blueberry Fruit Spread
Enjoy Blueberry jam and eat healthy The Walden Way. Switch from high calorie, sugary jam and jellies that easily add 190 Calories with just 2 level tablespoons and treat yourself to Walden Farms Calorie Free Fruit Spreads. Made with concentrated fruit extracts and natural flavors, but no calorie, fat, carbs, gluten or sugars of any kind. Delicious on toast or muffins, marvelous on cottage cheese, in yogurt and as a topping on baked goods. Dont resist! Enjoy them with new Walden Farms Calorie Free Peanut Spread in a PB&J sandwich made The Walden Way and save over 700 calories! Switch and save hundreds of calories every time. You can indulge, yet save hundreds of calories every time.
Other Walden Farms Products
If you enjoy this, we also carry many other Walden Farms calorie free products including Strawberry Syrup, Pancake Syrup, Chocolate Syrup, Chocolate Dip, Caramel Dip, Marshmallow Dip, and several calorie free salad dressings including Ranch, Bleu Cheese, Italian Sun Dried Tomato, and Raspberry Vinaigrette.
Baby Beets (32 Oz.)
Walnut Creek Baby Beets have a flavor unlike any other! These beets are flavored with a touch of cinnamon and spices and make a delicious healthy snack or side dish. Use the juice to make a batch of delicious pickled red beet eggs. Each case consists of twelve, fourteen or thirty-two ounce jars.History of Walnut Creek FoodsFrom Walnut Creek Foods President, Mark Coblentz…”It all started with a pickup truck and a slide-in refrigerated box in April 1977. I was 21years old with more spunk than sense. A cousin told me about an opportunity where a local fellow had a cheese route for sale. I struck a deal that put me in business. There was a little problem, though: The previous route owner neglected to tell me that he had quit the route a month before, and I happened to be the first guy who came along. The business really wasn’t much more than that pickup truck, an assortment of 20 local products and a list of about 60 potential customers.
Early on a Tuesday morning I filled my truck and headed for Northeastern Ohio, peddling cheese and Trail Bologna to retail stores. Since I was using the previous owner’s invoices, I was hoping I wouldn’t have to pronounce one of the items listed—cheddar cheese—because I didn’t know if it was pronounced chead-er(like “header”) orcheed-er(like “reader”). My cheese experience at that time was limited to having tasted four varieties: Swiss, Baby Swiss, Longhorn and occasionally a Casino Brick.
Anyway, I was excited when the first store ordered two wheels of Baby Swiss and three rings of Trail Bologna—about $15 worth of product. I calculated that with 60 stores on my customer list, I could sell $900 for the week. The only problem was that the manager at the next store told me he didn’t need anything. That certainly burst my bubble. But I had an even greater disappointment later that first day when I learned that the largest customer had traveled to Holmes County to buy product directly from the manufacturer because the previous route owner hadn’t shown up for nearly a month.
It was all a great learning experience. I think my new customers sensed how hard I was trying to serve them. In fact, the large client who showed me the door the first day became one of my best customers after I showed up every week for six months. “You’ve earned my trust,” he told me. “I know you won’t leave me high and dry.” More than 30 years later his store is still an active customer.
Another customer took me under wing and helped me gain a number of new accounts. Because of these new clients’ requests, I soon realized that just 20 varieties of cheese weren’t meeting my customers’ needs. I began checking out additional products. I figured since I was already delivering at a store, I might as well maximize my marketing potential. Even though I didn’t have the benefit of education—or even experience—behind me, I did have a significant edge. That edge was that my parents had raised me with Christian values. My parents are conservative Amish Mennonite, and they had taught me to go the extra mile. They also taught me the importance of honesty.
Honesty and integrity have always been hallmarks of our company. Early on, one of my new customers received a three-cent credit from me. It convinced her that we were a company she wanted to do business with. She became a lifelong fan of Walnut Creek Cheese and a friend of the family. My first warehouse was a couple of refrigerated truck beds and a shed on my dad’s farm. In 1984, when more space became necessary, we built our first building in Walnut Creek, Ohio. We attached a retail store to it, primarily so I could justify having personnel to answer the phone for wholesale orders and pick-ups. Although the retail store began as an afterthought, it was the beginning of us becoming a team. In an interesting development, the retail exposure and knowledge of products needed to make retail successful were used to better serve our wholesale customers as well.
With both wholesale and retail in place, our next focus was manufacturing. My brother Jason and I formed Coblentz Chocolate Company in 1987. This venture further piqued our interest in manufacturing more of our own foods, leading to the acquisition of Snyder Foods in 1994 and Holmes Distributing in 1995. Both of these companies had been friendly competitors in the wholesale trade. They also manufactured several categories of food. Snyder Foods cooked jams, jellies and fudge. Holmes Distributing made cheese spreads. With these acquisitions we were able to achieve further efficiency. Now stores could buy from one company instead of three. Purchasing and picking up products also were more efficient.
Our team further maximized potential by opening our second retail store, this one in Berlin, in 1996—and acquiring Uncle Mike’s Beef Jerky in 1998. The tantalizing taste of Uncle Mike’s Beef Jerky made it a mouth-watering complement to our line of manufactured foods.
Acquisitions played a large part in the early growth of our company because our growth was directly linked to the friendliness we extended to our competitors. By not soliciting their customers, we treated them as we would want to be treated. Also, if any of our competitors were going to be short a product for their routes, they could count on us to supply it to them at a price that was just above our cost. I believe this was a factor in the management of these companies talking to us when they were ready to sell their businesses.
Because of these acquisitions we moved our wholesale operations to Millersburg for a period of three years. Our vision was to build a new warehouse in Walnut Creek. This dream was fulfilled in 1997 when we constructed our new warehouse facility. We designed our warehouse so that we could wrap our retail outlet around it when we outgrew our existing retail locations in Walnut Creek and Berlin. This happened in 2002. We were able to use the high ceilings and mezzanines from the warehouse to display the antiques and nostalgic items that I’ve collected over the years. This created a unique shopping experience as we continued to serve our customers with our low prices and Walnut Creek quality.
The response to the new store was overwhelming, and our customer count (both wholesale and retail) grew so much that we needed more space. We made a decision to build a new wholesale distribution center. This 60,000-square-foot facility was completed in 2007 and today serves more than 1,400 wholesale customers who feature Walnut Creek Foods products in their stores. This move vacated a large part of our back room that we converted to retail. We were able to give our departments more space to serve our customers better. We continued the nostalgic theme in our design because we truly have values that are time-tested. Today our customers continue to talk to their friends about our store. We’re seeing new people in our store every week. Why do folks want to do business with us? Because …
They trust us.
They know we deliver value.
We’re blessed with 220 associates who have the customers’ best interests at heart.
We treat others like we want to be treated.
Visiting our store is just plain fun!”Shisler’s Cheese House is a proud supplier of Walnut Creek foods!
Hot Pickled Garlic (14 Oz.)
Description of Walnut Creek Hot Pickled Garlic Walnut Creek Hot Pickled Garlic is an Amish classic. From the heart of Ohio’s Amish Country Walnut Creek. History From Walnut Creek Foods President, Mark Coblentz…”It all started with a pickup truck and a slide-in refrigerated box in April 1977. I was 21years old with more spunk than sense. A cousin told me about an opportunity where a local fellow had a cheese route for sale. I struck a deal that put me in business. There was a little problem, though: The previous route owner neglected to tell me that he had quit the route a month before, and I happened to be the first guy who came along. The business really wasn’t much more than that pickup truck, an assortment of 20 local products and a list of about 60 potential customers.
Early on a Tuesday morning I filled my truck and headed for Northeastern Ohio, peddling cheese and Trail Bologna to retail stores. Since I was using the previous owner’s invoices, I was hoping I wouldn’t have to pronounce one of the items listed—cheddar cheese—because I didn’t know if it was pronounced chead-er(like “header”) orcheed-er(like “reader”). My cheese experience at that time was limited to having tasted four varieties: Swiss, Baby Swiss, Longhorn and occasionally a Casino Brick.
Anyway, I was excited when the first store ordered two wheels of Baby Swiss and three rings of Trail Bologna—about $15 worth of product. I calculated that with 60 stores on my customer list, I could sell $900 for the week. The only problem was that the manager at the next store told me he didn’t need anything. That certainly burst my bubble. But I had an even greater disappointment later that first day when I learned that the largest customer had traveled to Holmes County to buy product directly from the manufacturer because the previous route owner hadn’t shown up for nearly a month.
It was all a great learning experience. I think my new customers sensed how hard I was trying to serve them. In fact, the large client who showed me the door the first day became one of my best customers after I showed up every week for six months. “You’ve earned my trust,” he told me. “I know you won’t leave me high and dry.” More than 30 years later his store is still an active customer.
Another customer took me under wing and helped me gain a number of new accounts. Because of these new clients’ requests, I soon realized that just 20 varieties of cheese weren’t meeting my customers’ needs. I began checking out additional products. I figured since I was already delivering at a store, I might as well maximize my marketing potential. Even though I didn’t have the benefit of education—or even experience—behind me, I did have a significant edge. That edge was that my parents had raised me with Christian values. My parents are conservative Amish Mennonite, and they had taught me to go the extra mile. They also taught me the importance of honesty.
Honesty and integrity have always been hallmarks of our company. Early on, one of my new customers received a three-cent credit from me. It convinced her that we were a company she wanted to do business with. She became a lifelong fan of Walnut Creek Cheese and a friend of the family. My first warehouse was a couple of refrigerated truck beds and a shed on my dad’s farm. In 1984, when more space became necessary, we built our first building in Walnut Creek, Ohio. We attached a retail store to it, primarily so I could justify having personnel to answer the phone for wholesale orders and pick-ups. Although the retail store began as an afterthought, it was the beginning of us becoming a team. In an interesting development, the retail exposure and knowledge of products needed to make retail successful were used to better serve our wholesale customers as well.
With both wholesale and retail in place, our next focus was manufacturing. My brother Jason and I formed Coblentz Chocolate Company in 1987. This venture further piqued our interest in manufacturing more of our own foods, leading to the acquisition of Snyder Foods in 1994 and Holmes Distributing in 1995. Both of these companies had been friendly competitors in the wholesale trade. They also manufactured several categories of food. Snyder Foods cooked jams, jellies and fudge. Holmes Distributing made cheese spreads. With these acquisitions we were able to achieve further efficiency. Now stores could buy from one company instead of three. Purchasing and picking up products also were more efficient.
Our team further maximized potential by opening our second retail store, this one in Berlin, in 1996—and acquiring Uncle Mike’s Beef Jerky in 1998. The tantalizing taste of Uncle Mike’s Beef Jerky made it a mouth-watering complement to our line of manufactured foods.
Acquisitions played a large part in the early growth of our company because our growth was directly linked to the friendliness we extended to our competitors. By not soliciting their customers, we treated them as we would want to be treated. Also, if any of our competitors were going to be short a product for their routes, they could count on us to supply it to them at a price that was just above our cost. I believe this was a factor in the management of these companies talking to us when they were ready to sell their businesses. Because of these acquisitions we moved our wholesale operations to Millersburg for a period of three years. Our vision was to build a new warehouse in Walnut Creek. This dream was fulfilled in 1997 when we constructed our new warehouse facility. We designed our warehouse so that we could wrap our retail outlet around it when we outgrew our existing retail locations in Walnut Creek and Berlin. This happened in 2002. We were able to use the high ceilings and mezzanines from the warehouse to display the antiques and nostalgic items that I’ve collected over the years. This created a unique shopping experience as we continued to serve our customers with our low prices and Walnut Creek quality.
The response to the new store was overwhelming, and our customer count (both wholesale and retail) grew so much that we needed more space. We made a decision to build a new wholesale distribution center. This 60,000-square-foot facility was completed in 2007 and today serves more than 1,400 wholesale customers who feature Walnut Creek Foods products in their stores. This move vacated a large part of our back room that we converted to retail. We were able to give our departments more space to serve our customers better. We continued the nostalgic theme in our design because we truly have values that are time-tested. Today our customers continue to talk to their friends about our store. We’re seeing new people in our store every week.
Veteran’s Care Package
Veteran’s Care Package
Remind our heroes that we still appreciate all they do! Perfect as gifts for veterans and as active duty military care packages. We have included a less perishable option for those who wish to send a care package to military personnel stationed overseas.
There is nothing like a little taste of home to let our men and women in uniform know they are appreciated. We will ship to any FPO-AP address via U.S. Postal service. We will also show our appreciation for our men and women in uniform by donating a portion of the proceeds from every package sold to The Wounded Warrior Project.
This package will be available online through Thanksgiving, and by request thereafter.
This Package Includes:
- Baby Swiss Cheese Wheel (2 Lbs.)
- Trail Bologna Ring or Beef Jerky (In non-perishable option)
- Shisler’s Private Label Hot Jalapeno Mustard
- Amish Peanut Butter Spread
- Buggy Trail Mix
- Amish Homestyle Jam
- Carr’s Crackers
Gift Box #6: Amish Country Sampler Gift Box
The best that Amish Country has to offer!
Our Amish Country Sampler Gift Box includes:
- Troyer’s Trail Bologna Ring 1 Lb.
- Box of Heggy’s Chocolates
- Home Style Amish Jam
- Shisler’s Private Label Sweet Mustard
- 3/4 Lb Colby.
- 3/4 Lb. Cojack (Marble)
- 3/4 Lb. Pepper Jack Cheese
- Baby Swiss Cheese Wedge
- Summer Sausage Link
- Crackers.
Tony Packo’s Bread and Butter Pickles
A classic pickle, but an incredible recipe! Sweet, but not too sweet, not to mention crunchy.History of Tony Packo’s The son of Hungarian immigrants, Tony Packo was a native East Toledoan. Tony was born in 1908, just a stone’s throw from Consaul and Genesee streets. Tony Packo started out as a factory worker. That all changed when, in 1932, he and his wife got a $100 loan from relatives. No small feat, mind you, for this was during the hardest of hard times, the first years of the Great Depression. That same year he opened a sandwich and ice cream shop just around the corner from the place he was born. Tony had learned the restaurant business working for his older brother John, who owned a place across Consaul Street in what is now Tony Packo’s parking lot. There was no beer at Packo’s that first year. Prohibition would not be lifted until 1933.
Because Tony was Hungarian-American and lived in a Hungarian neighborhood, Tony’s creation was called the Hungarian hot dog. Until Toledo-born Tony invented it, there was no such thing as a Hungarian hot dog, say those who know the Old Country’s food. Packo’s food was an instant hit in the neighborhood. Within months of opening, Tony and Rose knocked out a wall and expanded their first shop, in what is now called the Consaul Tavern. By 1935, success had taken them to the point where they could buy a building of their own. They purchased the wedge-shaped establishment at Front and Consaul. The building houses part of today’s Tony Packo’s, but with a few more additions. The restaurant is still run by the Packo family.
THE M*A*S*H CONNECTION
The words that came out of Jamie Farr’s mouth on Feb. 24, 1976 would put Tony Packo’s in the spotlight. Farr, a native Toledoan himself, appeared in the television show “M*A*S*H,” playing Corporal Max Klinger, a crazy medical corpsman who was also from Toledo. In the episode that made Packo’s future, a man playing a television newsman talked to Klinger about his hometown. Farr wrote a little local color into his reply. The lines read, “If you’re ever in Toledo, Ohio, on the Hungarian side of town, Tony Packo’s got the greatest Hungarian hot dogs. Thirty-five cents…” Thus a new epoch began. The name appealed to the scriptwriters, who wrote Packo’s into five subsequent episodes. In one show, the mobile hospital unit asked Packo’s to send sausage casings to be used in a blood-filtering machine. Packo’s was also mentioned in the two-and-a-half-hour final episode in 1983.
THE MOST POPULAR BUNS IN THE MIDWEST
The Farr coup was actually the second time that good fortune, in the form of a celebrity, graced Tony Packo’s. In June 1972, Burt Reynolds was playing “The Rainmaker” at a local auditorium, and Nancy (Tony Sr.’s daughter) got a notion to get him into her restaurant. “I thought, well, he’s got to eat somewhere.” Nancy wrote a letter and took it to Reynold’s hotel.
About two nights later he showed up. Reynolds was the first big name to eat at Packo’s and sign a hot dog bun. Nancy wanted him to write his name on something to commemorate his visit. It occurred to Reynolds to put his pen to Packo’s breadstuff. This precedent was followed by scores of celebrities, including presidential candidates, whose autographed hot dog buns now are enshrined on Packo’s walls. Thus the tradition of “bun signing” began, and has continued to this day.
Tony Packo’s Sweet Hot Skinnies
The same blend of sweet and hot but, slimmed down into thin slices…History of Tony Packo’s
The son of Hungarian immigrants, Tony Packo was a native East Toledoan. Tony was born in 1908, just a stone’s throw from Consaul and Genesee streets. Tony Packo started out as a factory worker. That all changed when, in 1932, he and his wife got a $100 loan from relatives. No small feat, mind you, for this was during the hardest of hard times, the first years of the Great Depression. That same year he opened a sandwich and ice cream shop just around the corner from the place he was born. Tony had learned the restaurant business working for his older brother John, who owned a place across Consaul Street in what is now Tony Packo’s parking lot. There was no beer at Packo’s that first year. Prohibition would not be lifted until 1933.
Because Tony was Hungarian-American and lived in a Hungarian neighborhood, Tony’s creation was called the Hungarian hot dog. Until Toledo-born Tony invented it, there was no such thing as a Hungarian hot dog, say those who know the Old Country’s food. Packo’s food was an instant hit in the neighborhood. Within months of opening, Tony and Rose knocked out a wall and expanded their first shop, in what is now called the Consaul Tavern. By 1935, success had taken them to the point where they could buy a building of their own. They purchased the wedge-shaped establishment at Front and Consaul. The building houses part of today’s Tony Packo’s, but with a few more additions. The restaurant is still run by the Packo family.
THE M*A*S*H CONNECTION
The words that came out of Jamie Farr’s mouth on Feb. 24, 1976 would put Tony Packo’s in the spotlight. Farr, a native Toledoan himself, appeared in the television show “M*A*S*H,” playing Corporal Max Klinger, a crazy medical corpsman who was also from Toledo. In the episode that made Packo’s future, a man playing a television newsman talked to Klinger about his hometown. Farr wrote a little local color into his reply. The lines read, “If you’re ever in Toledo, Ohio, on the Hungarian side of town, Tony Packo’s got the greatest Hungarian hot dogs. Thirty-five cents…” Thus a new epoch began. The name appealed to the scriptwriters, who wrote Packo’s into five subsequent episodes. In one show, the mobile hospital unit asked Packo’s to send sausage casings to be used in a blood-filtering machine. Packo’s was also mentioned in the two-and-a-half-hour final episode in 1983.
THE MOST POPULAR BUNS IN THE MIDWEST
The Farr coup was actually the second time that good fortune, in the form of a celebrity, graced Tony Packo’s. In June 1972, Burt Reynolds was playing “The Rainmaker” at a local auditorium, and Nancy (Tony Sr.’s daughter) got a notion to get him into her restaurant. “I thought, well, he’s got to eat somewhere.” Nancy wrote a letter and took it to Reynold’s hotel. About two nights later he showed up. Reynolds was the first big name to eat at Packo’s and sign a hot dog bun. Nancy wanted him to write his name on something to commemorate his visit. It occurred to Reynolds to put his pen to Packo’s breadstuff. This precedent was followed by scores of celebrities, including presidential candidates, whose autographed hot dog buns now are enshrined on Packo’s walls. Thus the tradition of “bun signing” began, and has continued to this day.
Hot Pepper Jelly
Sweet and spicy, Walnut Creek Hot Pepper Jelly is an Amish classic. From the heart of Ohio’s Amish Country Walnut Creek.HistoryFrom Walnut Creek Foods President, Mark Coblentz…”It all started with a pickup truck and a slide-in refrigerated box in April 1977. I was 21years old with more spunk than sense. A cousin told me about an opportunity where a local fellow had a cheese route for sale. I struck a deal that put me in business. There was a little problem, though: The previous route owner neglected to tell me that he had quit the route a month before, and I happened to be the first guy who came along. The business really wasn’t much more than that pickup truck, an assortment of 20 local products and a list of about 60 potential customers.
Early on a Tuesday morning I filled my truck and headed for Northeastern Ohio, peddling cheese and Trail Bologna to retail stores. Since I was using the previous owner’s invoices, I was hoping I wouldn’t have to pronounce one of the items listed—cheddar cheese—because I didn’t know if it was pronounced chead-er(like “header”) orcheed-er(like “reader”). My cheese experience at that time was limited to having tasted four varieties: Swiss, Baby Swiss, Longhorn and occasionally a Casino Brick.
Anyway, I was excited when the first store ordered two wheels of Baby Swiss and three rings of Trail Bologna—about $15 worth of product. I calculated that with 60 stores on my customer list, I could sell $900 for the week. The only problem was that the manager at the next store told me he didn’t need anything. That certainly burst my bubble. But I had an even greater disappointment later that first day when I learned that the largest customer had traveled to Holmes County to buy product directly from the manufacturer because the previous route owner hadn’t shown up for nearly a month.
It was all a great learning experience. I think my new customers sensed how hard I was trying to serve them. In fact, the large client who showed me the door the first day became one of my best customers after I showed up every week for six months. “You’ve earned my trust,” he told me. “I know you won’t leave me high and dry.” More than 30 years later his store is still an active customer.
Another customer took me under wing and helped me gain a number of new accounts. Because of these new clients’ requests, I soon realized that just 20 varieties of cheese weren’t meeting my customers’ needs. I began checking out additional products. I figured since I was already delivering at a store, I might as well maximize my marketing potential.
Even though I didn’t have the benefit of education—or even experience—behind me, I did have a significant edge. That edge was that my parents had raised me with Christian values. My parents are conservative Amish Mennonite, and they had taught me to go the extra mile. They also taught me the importance of honesty. Honesty and integrity have always been hallmarks of our company. Early on, one of my new customers received a three-cent credit from me. It convinced her that we were a company she wanted to do business with. She became a lifelong fan of Walnut Creek Cheese and a friend of the family.
My first warehouse was a couple of refrigerated truck beds and a shed on my dad’s farm. In 1984, when more space became necessary, we built our first building in Walnut Creek, Ohio. We attached a retail store to it, primarily so I could justify having personnel to answer the phone for wholesale orders and pick-ups. Although the retail store began as an afterthought, it was the beginning of us becoming a team. In an interesting development, the retail exposure and knowledge of products needed to make retail successful were used to better serve our wholesale customers as well.
With both wholesale and retail in place, our next focus was manufacturing. My brother Jason and I formed Coblentz Chocolate Company in 1987. This venture further piqued our interest in manufacturing more of our own foods, leading to the acquisition of Snyder Foods in 1994 and Holmes Distributing in 1995. Both of these companies had been friendly competitors in the wholesale trade. They also manufactured several categories of food. Snyder Foods cooked jams, jellies and fudge. Holmes Distributing made cheese spreads. With these acquisitions we were able to achieve further efficiency. Now stores could buy from one company instead of three. Purchasing and picking up products also were more efficient.
Our team further maximized potential by opening our second retail store, this one in Berlin, in 1996—and acquiring Uncle Mike’s Beef Jerky in 1998. The tantalizing taste of Uncle Mike’s Beef Jerky made it a mouth-watering complement to our line of manufactured foods.
Acquisitions played a large part in the early growth of our company because our growth was directly linked to the friendliness we extended to our competitors. By not soliciting their customers, we treated them as we would want to be treated. Also, if any of our competitors were going to be short a product for their routes, they could count on us to supply it to them at a price that was just above our cost. I believe this was a factor in the management of these companies talking to us when they were ready to sell their businesses.
Because of these acquisitions we moved our wholesale operations to Millersburg for a period of three years. Our vision was to build a new warehouse in Walnut Creek. This dream was fulfilled in 1997 when we constructed our new warehouse facility. We designed our warehouse so that we could wrap our retail outlet around it when we outgrew our existing retail locations in Walnut Creek and Berlin. This happened in 2002. We were able to use the high ceilings and mezzanines from the warehouse to display the antiques and nostalgic items that I’ve collected over the years. This created a unique shopping experience as we continued to serve our customers with our low prices and Walnut Creek quality.
The response to the new store was overwhelming, and our customer count (both wholesale and retail) grew so much that we needed more space. We made a decision to build a new wholesale distribution center. This 60,000-square-foot facility was completed in 2007 and today serves more than 1,400 wholesale customers who feature Walnut Creek Foods products in their stores. This move vacated a large part of our back room that we converted to retail. We were able to give our departments more space to serve our customers better. We continued the nostalgic theme in our design because we truly have values that are time-tested. Today our customers continue to talk to their friends about our store. We’re seeing new people in our store every week. Why do folks want to do business with us? Because …
They trust us.
They know we deliver value.
We’re blessed with 220 associates who have the customers’ best interests at heart.
We treat others like we want to be treated.
Visiting our store is just plain fun!”Shisler’s Cheese House is a proud supplier of Walnut Creek foods!
