Search Results for: smoked cheese
Rösti Potatoes
Rösti (Rq-sty) Potatoes, sometimes spelled Roschti Potatoes according to Swiss German, was originally a breakfast dish enjoyed by farmers in the Swiss Canton of Bern. Many Swiss people consider Rösti to be a national dish. This particular variation includes fresh smoked ham, which was an advent of the Swiss and German settlers in Northeastern Ohio’s Amish Country. The smoked mozzarella was added to make the dish more flavorful, as it is now often enjoyed as a lunch or dinner dish rather than just breakfast. This is another one of those recipes where the quality of the ingredients will determine the quality of the dish. While various types of potatoes are acceptable, make sure to use quality fresh ham and smoked mozzarella. Budget ham and cheese from your local grocery store will not add much zing.
Ingredients
- 6-8 Large Potatoes
- 1 Large Onion
- 1 tablespoon of salt
- 3 Tablespoons of Butter (we recommend Fresh Amish Butter)
- 2 Tablespoons of Olive Oil
- 1¼ cups of Grated Smoked Mozzarella cheese
- ½ Pound of fresh smoked ham, very thinly sliced
Preparation
- Peel potatoes and onion. Finely chop onion and finely shred potatoes. Combine onions, potatoes, and salt.
- Heat 2 skillets. Divide the butter and olive oil evenly between them. Heat until the butter is slightly brown. Then divide the potato-onion mixture evenly between them. Cook both for 8 minutes, stirring once or twice.
- Add Smoked Mozzarella to both skillets. Firmly press potatoes into pancake shapes.
- Press the two pancakes together with smoked ham in between.
- Cover and cook for 5 minutes until the bottom becomes crispy. Then flip and cook for an additional 5 minutes.
Serve immediately.
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.
The American Dream is Alive and Well, Especially for Women Business Owners
All we ever see on the news these days is economic doom and gloom, with a forecast for more of the same. But even during a recession, the American dream is alive and well for anyone with a strong work ethic and the resilience to roll with the punches. At least it was for the successful owner of Shisler’s Cheese House, Rita Shisler.
Rita emigrated to the U.S. from Germany in 1956 with nothing but the clothes on her back. She was not even able to speak the language. She inherited her work ethic from her father, who held three jobs while he supported his wife and four children. He passed his dream of business ownership on to Rita, who was eldest of the four. But the work ethic alone was not enough to survive as a business owner. She would have to learn to keep the faith through the many trials and tribulations that every business owner must face.
During the recession of the 1980s, Rita was at the helm of a family business on the verge of bankruptcy. Shisler’s Cheese House was still following its original business model, which resembled a neighborhood deli. But now the meats and cheeses could be found for a lower price at any of the local grocery stores. The business was caught in a downward spiral. She had one child in college and another in Junior High at the time, and she was left to face it all on her own. She made the agonizing decision to sell the business…but fate had other plans.
Thanks to the slow economy and double-digit interest rates, the business just would not sell. Every time she got a buyer lined up, the deal fell through. So she decided to give it one more shot at making the business work. She began making sandwiches for a gas station on the interstate a few miles away. The sandwiches were a hit and soon the one account grew to ten different accounts. This alleviated some of the financial pressure, but the work became exhausting. Twenty-hour workdays were not uncommon. She woke up at 2AM and began making sandwiches. Her youngest son got up to help her deliver them a few hours later. Then she dropped him off at school and got back just in time to open the store at 9AM. She then stayed open until 8PM. This was a typical day for many years.
Through all of this, her faithful customers continued to shop there and would not give up on her. The revenue from the sandwich accounts enabled her to pay down some debt and begin introducing new products into the store. She began to re-define the business to be a reflection of local culture, rather than just the virtually obsolete neighborhood deli. She only dealt in the best locally made cheeses and meats, and began introducing some imported cheeses and gourmet foods to her product offering. She also dedicated a portion of her retail space to gourmet chocolates, and she was able to gain distribution rights to the world famous but locally owned Heggy’s Chocolates. She also became focused on providing the best customer service. The loyal customers were the life blood of her business, and the reason it survived the difficult times. This was the turning point for Shisler’s Cheese House. From there, it evolved into the thriving business it is today.
Here is the abbreviated list of her accomplishments:
- Gross sales of $30,000 a year in 1958 to over a half-million in 2009.
- From grandpa Shisler alone behind the counter in 1958, to 6 full- time and 4 part- time employees.
- From weekly cheese sales of 300 pounds, to over a ton per week, tripling that during the month of December.
- From a small grocery line and 6 types of cheese, to 80 domestic and imported cheeses, 30 local smoked meats, and over 300 gourmet foods and chocolates.
- Adding a “Skinny Alternatives” line to satisfy the more health conscious customer base and a product line for the ever growing diabetic patients with sugar free items.
- Designating Shisler’s Cheese House as a wealth of information for tourists and a favorite Tour Bus Stop (3 to 4 buses a week from spring to fall).
- Her eldest son D.J. Shisler opened a second Shisler’s Cheese House in Copley, OH with a wider selection of imported cheeses and a selection of fine wine to go with them.
- She brought her delicious product line to the rest of the world by shipping to all fifty states and over thirty countries. Shisler’s Cheese House began offering the online shopping experience at www.wordpress-436460-1531479.cloudwaysapps.com last year.
- Plans to expand are currently under way. She plans to triple her retail space so she can offer more of the wonderful gourmet products Shisler’s Cheese House has become famous for. The expansion will also include a diner where the customers can sample recipes that include her delicious products.
There are no free rides, and no one has ever become successful simply because they thought they were entitled. But for those willing to persevere, the American Dream is Alive and well, even for a disadvantaged immigrant woman struggling to survive in what is perceived to be a man’s world. Rita Shisler is living proof of that.
Lacey Baby Swiss
Baby Swiss is another of our local selections, made in Charm, Ohio by the original producer Guggisberg Cheese. Some of Our other Signature local cheeses include Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each.Lacey Baby Swiss is a young, semi-soft cheese distinguishable by its myriad of small holes. Baby Swiss is closely related to Swiss cheese, made by substituting water for the milk’s whey to slow bacterial action, Lacey Baby Swiss has smaller holes and a milder flavor. Lacey Baby Swiss has a delightfully creamy and mild taste, but a lower calorie and sodium content than the original.
Smoked Baby Swiss is also available, along with Baby Swiss for those who prefer the original version.
History of Lacey Baby Swiss
Baby Swiss originated in 1967 just outside of Charm, Ohio, and was invented by cheese connoisseur Alfred Guggisberg, an alumnus of the famous Swiss Federal “Molkereishulle” (cheese maker’s institute). The name Baby Swiss was coined by Alfred’s wife, Margaret Guggisberg, who thought that in comparison to the larger wheels of traditional Swiss cheese, when placed side by side, the new cheese looked like a baby. While Lacy Baby Swiss is produced in the same area and was inspired by the original Baby Swiss, it is not produced by Guggisberg Cheese. Guggisberg’s lower fat and sodium cheese is Lucerne Cheese.
Lacey Baby Swiss Nutritional Information
Wine Pairing for Lacey Baby Swiss
Like its close relative Swiss cheese, Lacey Baby Swiss pairs very well with numerous wines. The most popular pairings are Cabernet Sauvignon and Merlot. Beaujolais and Pinot Noir are also great matches. If you prefer white wine, Chardonnay, Riesling, and Sauvignon Blanc pair well with Lacey Baby Swiss. And for the beer lover, Lacey Baby Swiss goes well with Lager, Pale Ale, and Weiss Beer.
Lebanon Bologna
Description of Lebanon Bologna
Lebanon bologna is a type of cured, smoked, fermented, semi-dry sausage. This all-beef sausage similar in appearance and texture to Salami, although it is somewhat darker colored. Lebanon bologna has a distinct “tangy” flavor, more so than other fermented meat products such as summer sausage. Hardwood smoking imparts a strong “smoky” flavor to the traditionally prepared versions of Lebanon Bologna.
Our manufacturer’s Lebanon Bologna starts with the highest quality lean beef, carefully ground and cured with aromatic spices. They do not add any water or fillers to the product. Each bologna is then slowly smoked over natural hardwood fires in century old outdoor wooden smokehouses to create the distinctive delicious flavor that they are famous for.
History of Lebanon Bologna
Originating with the Pennsylvania Dutch, Lebanon bologna was developed with heavy influence coming from slow-cured sausages of Europe. It is commonly available throughout Pennsylvania and is often served as a luncheon meat. It is named for the Lebanon Valley of Lebanon County, Pennsylvania, where it is most commonly produced.
Troyer’s Trail Bologna With Cheddar
The Original Troyer’s Cheese & Trail Bologna!
For three generations we at Shisler’s Cheese House have prided ourselves on providing the best examples of local fare to tourists and locals alike. Also, Troyer’s Trail Bologna is one of the best examples of local fare we can recommend. So, our Trail Bologna comes from the fourth generation of the Troyer family. Don’t be fooled by imitators. Also, there is only one Troyer’s Cheese & Trail Bologna, made in Trail, OH, and sold exclusively by Ohio retailers.
Now, thanks to the internet, Troyer’s Trail Bologna is available nationwide!
Troyer’s recently added Trail bologna infused with hot pepper cheese to their product offering. We are proud to carry both.
Troyer’s Trail Bologna rings make great gifts, either individually, or they are included in four of our Gift Boxes: Trail Bologna and Cheese, Baby Swiss Cheese and Trail Bologna, Amish Country Sampler, and The Cheese House Special. So, get something delicious for that special someone.
Description of Troyer’s Trail Bologna with Cheddar
Chunky bologna, made with coarse cuts of meat. Trail Bologna originates from the Troyer family in the tiny town of Trail, Ohio. One of the best flavors of Amish Country! Enjoy the smoky taste of Trail Bologna.
Not to be mistaken for the common Venison Trail Bologna, which was inspired by the original. Troyer’s Trail Bologna is all beef. Trail Bologna is usually sliced fairly thin and served on a platter with cubes of cheese.
History of Troyer’s Trail Bologna with Cheddar
Trail Bologna was named after Trail, a village in Ohio that is too small to have a zip code of its own. The Troyer family has been making their quality wood-smoked Trail Bologna here for four generations.
Starting in 1912, Michael Troyer created a unique blend of special seasonings to make his now-famous all-beef Trail Bologna. So, the family continues the tradition of excellence to this day by making literally tons of savory treats daily.
Though obviously no longer hand-stuffed, modern production methods have not altered the quality. It continues to be authentically wood-smoked for the same old-fashioned good-tasting Trail Bologna. Have any more questions about our cheese? If so, contact us today!
Fall Harvest Collection
Fall Harvest Collection
All of the best flavors of Fall in Amish Country. Available for a limited time only.
This package includes:
- Baby Swiss Cheese (2 Lbs.)
- Streb Meats Smoked Sausage (1 Lb.)
- Cranberry Delight (1 Lb.)
- Pumpkin Muffin Mix Pumpkin Butter (Not Pictured) Popcorn on the Cob
Provolone
Provolone can be made with buffalo or cow’s milk, or a mixture of the two. Sometimes it’s lightly smoked. Provolone, like mozzarella, is a pulled or stretched curd cheese with two varieties. Dolce (mild Provolone) is aged 2-3 three months, and is a semisoft, mild, smooth table cheese. Piccante is aged 6-12 months and has a stronger flavor. Provolone used for cooking, dessert purposes and grating.
History of Provolone
The term Provolone (meaning large provola) appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy, and this cheese assumed its current large size. The smaller sized variant is called provola and comes in plain and smoked varieties.Modern Provolone is a full-fat cow’s milk cheese with a smooth skin, produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different shapes: like a very large sausage which may be up to 30 cm (1 ft) in diameter and 90 cm (3 ft) long, in a truncated bottle shape, and in a large pear shape with the characteristic round knob for hanging.
Wine Pairing for Provolone
The ideal wine pairings for Provolone include but are not limited to Barolo and Chianti
Troyer’s Trail Bologna
The Original Troyer’s Trail Bologna
For three generations we at Shisler’s Cheese House have prided ourselves on providing the best examples of local fare to tourists and locals alike. Troyer’s Trail Bologna is one of the best examples of local fare we can recommend. Our Trail Bologna comes from the fourth generation of the Troyer family. Don’t be fooled by imitators. There is only one Troyer’s Trail Bologna, made in Trail, OH and sold exclusively by Ohio retailers.
Now, thanks to the internet, Troyer’s Trail Bologna is available nationwide!
Troyer’s Trail Bologna is best enjoyed with Swiss Cheese, Baby Swiss Cheese, Cheddar Cheese, or Hot Pepper Cheese for those with a more daring palate.
Troyer’s recently added Trail Bologna infused with cheddar cheese and Trail bologna infused with hot pepper cheese to their product offering. We are proud to carry both.
Troyer’s Trail Bologna rings make great gifts, either individually, or they are included in four of our Gift Boxes: Trail Bologna and Cheese, Baby Swiss Cheese and Trail Bologna, Amish Country Sampler, and The Cheesehouse Special.
Description of Troyer’s Trail Bologna
A chunky bologna, made with coarse cuts of meat. Trail Bologna originates from the Troyer family in a tiny town of Trail, Ohio. One of the best flavors of Amish Country! Enjoy the smoky taste of Trail Bologna.
Not to be mistaken for the common Venison Trail Bologna, which was inspired by the original. Troyer’s Trail Bologna is all beef.
Trail Bologna is usually sliced fairly thin and served on a platter with cubes of cheese.
History of Troyer’s Trail Bologna
Trail Bologna was named after Trail, a village in Ohio that is too small to have a zip code of its own. The Troyer family has been making their quality wood-smoked Trail Bologna here for four generations.
Starting in 1912, Michael Troyer created a unique blend of special seasonings to make his now famous all-beef Trail Bologna. The family continues the tradition of excellence to this day by making literally tons of the savory treat daily.
Though obviously no longer hand-stuffed, modern production methods have not altered the quality. It continues to be authentically wood-smoked for the same old fashioned good tasting Trail Bologna.
Sweet Lebanon Bologna
Description of Sweet Lebanon Bologna
Lebanon bologna is a type of cured, smoked, fermented, semi-dry sausage. This all-beef sausage similar in appearance and texture to Salami, although it is somewhat darker colored. Lebanon bologna has a distinct “tangy” flavor, more so than other fermented meat products such as summer sausage. Hardwood smoking imparts a strong “smoky” flavor to the traditionally prepared versions of Lebanon Bologna.
Our manufacturer’s Lebanon Bologna starts with the highest quality lean beef, carefully ground and cured with aromatic spices. They do not add any water or fillers to the product. Each bologna is then slowly smoked over natural hardwood fires in century old outdoor wooden smokehouses to create the distinctive delicious flavor that they are famous for.
History of Sweet Lebanon Bologna
Originating with the Pennsylvania Dutch, Lebanon bologna was developed with heavy influence coming from slow-cured sausages of Europe. It is commonly available throughout Pennsylvania and is often served as a luncheon meat. It is named for the Lebanon Valley of Lebanon County, Pennsylvania, where it is most commonly produced.
You search of where to buy Sweet Lebanon Bologna ends here !