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Cheese of the Month: Havarti
We are continuing our Cheese of the Month posts today! We will share with you some of our favorite cheeses to eat throughout the seasons, some ideas for eating them and even wine pairings so that you can make a party of it.
February’s cheese of the month is…
Havarti!
What is Havarti Cheese?
Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is rindless, with a smooth surface and a cream or yellow color depending on the type. It has very small and irregular eyes (holes).
It has a buttery aroma and a generally sweet taste with a slightly acidic tang. It can be sharp in the stronger varieties, resembling Swiss cheese.
We also stock Havarti with Dill and Havarti with Caraway for those looking for additional flavor. Dill combines the flavors of fennel, anise, and celery, with a slight bitterness, whilst caraway has a very pungent, earthy anise flavor.
How is Havarti Cheese made?
Havarti cheese was initially created by Hanne Nielsen who operated an experimental farm called Havarthigaard, in Øverød, north of Copenhagen, in the mid-19th century. It is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti is a washed curd cheese, which contributes to the subtle flavor of the cheese.
It will usually be aged for around three months. As it ages it becomes saltier and nuttier.
How should I eat it?
Havarti is a table cheese that is suitable for slicing, grilling, or melting. When left at room temperature the cheese tends to soften quickly so it is great on a cheeseboard alongside hard cheeses.
It is delicious melted into pasta dishes including macaroni cheese or incorporated into a grilled cheese sandwich. Havarti even works well when grated onto a pizza with mozzarella. You can make an excellent cheese sauce with it that will pair well with grilled chicken and vegetables.
Because of its creaminess, it stands up well to spice. You can use it in recipes that call for chilies and it also pairs very well with the heat of horseradish. Try Havarti with Dill in cauliflower dishes for a fun combination of tastes.
If you are serving it as part of a cheeseboard, slice a few thin slices off the block to show your guests that this is a fantastic way to enjoy it. Serve it with fresh fruits and honey, as well as savory crackers and cured meats. Try our Streb Meats Fresh Smoked Sausage as a starting point.
What should I drink with this cheese?
The smooth, creamy flavor of Havarti goes well against most red wines. It can stand up to the high alcohol flavors of Zinfandel or Shiraz, but it is subtle enough to enjoy with a soft Merlot or Cabernet Sauvignon. If you prefer white wine, try a Sauvignon Blanc or Riesling, as the fruity flavors of both will complement the butteriness of the cheese. You could even try it with a light weiss beer or saison.
Do you like Havarti Cheese? Let us know in the comments!
Cheese Glossary: The Letter S
Salting
The process of adding salt to cheese! Salt can be added when the cheese is still in curd form or it can be rubbed on after the cheese is pressed, depending on which cheese it is. A salt solution can also be used. This is known as brining. Whilst some of the flavor of cheese is achieved through salting, the process also preserves the cheese.
Semi-hard
Cheeses vary from hard to soft based on their body and texture. Cheddar and Swiss are examples of semi-hard cheeses.
Semi-soft
Semi-soft cheeses are usually made from whole milk and melt when heated.
Sharp
A flavor term referring to the fully developed flavor of aged cheeses. Cheeses that might be sharp include Cheddar, Provolone and blue-veined cheeses like Danish Blue.
Smoked
Smoked cheese is produced in a similar way to smoked meats. There are various ways to do this including adding smoking over wood or adding liquid smoke to brine. We stock a wide variety of smoked cheeses.
Soft
Cheeses with a high moisture content. They are usually set with the addition of lactic acid cultures and include cheeses such as cottage cheese, mascarpone, and ricotta.
Soft-ripened
These cheeses, such as Brie and Camembert, have a thin white or cream rind that is soft and edible. They are usually soft inside and have a luscious, creamy texture.
Stabilizer
An ingredient added to products, including cheese, to improve consistency and texture.
Starter
A culture that normally has varying percentages of lactic acid, bacteria or mold spores, enzymes or other microorganisms and natural chemicals. Starter cultures control the process of curdling milk during cheesemaking by converting lactose to lactic acid. They can also give the cheese particular flavor and characteristics.
Stirred-curd Cheese
These are sometimes called granular cheeses. They are made in a similar way to cheddar cheese but do not go through the cheddaring and milling process. It tends to have a higher moisture level than other cheeses. The granular aspect comes from the open look to the
cheese.
Stretched
Cheeses that have stretched curds are kneaded with hot water, which gives them a fibrous structure. The most common example would be mozzarella.
Surface-ripened
Cheeses that ripen from the outside in when a mold, yeast or bacteria is applied to the surface.
Swiss
A holey, semi-hard cheese with a creamy color, Swiss cheese has a nutty, slightly piquant flavor whilst simultaneously being somewhat creamy. The process of making Swiss cheese involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, which forms bubbles that become the holes in the cheese. These are often referred to as “eyes”.
We hope that you continue to enjoy our cheese glossary!
American Cheese – The Complete Guide
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America’s love for CHEESE is known to the world! Not only as top manufacturers but also as the highest cheese consumers, Americans seem to have aced the taste and mastered the art of all things cheese. The United States offers hundreds of varieties and styles of cheese perfectly crafted to cater to global cuisines and satiate the palates of customers across the globe. Be it a burger, pizza, or pasta, it is incomplete without a great-tasting cheese.
But where did so much love for cheese come from? If history is anything to go by, Americans have inherited their passion for cheese-making and relished it from their ancestors. Nevertheless, over the past decades and centuries, American cheese has undergone an immense transformation. It has changed not only in terms of the manufacturing process but also in terms of variety. From its taste and texture to its packaging and supply, everything has only improved over the years. Let’s find out where it all began. Ready to buy some of your own cheese? Check out our selection!
History of American Cheese
The process of cheese-making dates back to the era when most of the Americans preferred to make it at home, either to consume at home or to sell in the local market. During this time, a variety of European styles persisted in non-commercial cheese-making. However, American industry soon caught up with the manufacturing process and mastered the skill of one type – Cheddar, which went on to become one of America’s most popular cheeses. Cheddar, subsequently, became a common man’s cheese, so much so that Americans simply called it ‘yellow cheese’ or ‘store cheese’.
The United States saw its first cheese revolution in 1851 when Jesse Williams created the first cheese factory in New York. A few decades later, in 1903, James L. Kraft moved to Chicago from Canada and started wholesaling cheese. Slowly came in the concept of processed cheese and cheese singles or slices. Today, considering the amount of cheese that is manufactured in the U.S., it has become the best suited source for the global cheese supply.
Cheddar Cheese
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The yellow-orange American cheddar caught the fancy of Americans in the 19th century, which continues today. Cheddar cheese remained the most popular and favourite cheese for the longest time, and currently is the second-favourite after mozzarella with consumption of around 9.6 pounds per capita in 2014, which rose to 11.07 per capita in 2017, as stated by the United States Department of Agriculture.
Although cheddar cheese has a texture similar to its counterparts, what gives it the yellow-orange tinge that differentiates it from the rest? Being milk products, usually, all types of cheese are white or sometimes light yellow, depending upon the milk used. But cheddar is orange. Why? That’s surely not the original colour of the milk it is made from, right? The colour is instead derived from the flavourless Annatto seeds, which are extracted from the tropical Achiote tree. That is what gives Wisconsin cheddar its yellow-golden-orange tinge.
Manufacturing
Interestingly, cheddar cheese gets its name from the process of ‘cheddaring’ during manufacturing. To begin with, the curd and whey are separated using rennet – an enzyme. Then comes cheddaring; an additional step, especially followed to prepare cheddar cheese. Here, after heating, the curd is kneaded with salt, and the whey is drained by cutting it into small pieces, stacked and turned. Vintage cheddar, commonly known as mature or “sharp” cheddar is matured for 15 months or more. The cheese requires special facilities to be kept at a constant temperature. Some cheddar cheese is even matured in the caves.
Cheese : Health Benefits
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Contrary to what many people think, cheese is healthy and a great source of calcium, high-quality protein and fat. It contains a good amount of vitamin A and vitamin B12. Additionally, it offers other nutrients like phosphorus, zinc and riboflavin. Cheese, if made of 100% grass-fed animals, is one of the richest sources of various nutrients, which also contains vitamin K2 and omega-3 fatty acids. Fat-soluble vitamins such as vitamin A are retained in the curd at the time of the manufacturing process. This makes cheese a wholesome food.
Cheese is almost essential for good bone health. Calcium helps to maximize peak bone mass and promote rapid skeletal growth to reduce the risk of osteoporosis during late adulthood.
Let’s read about various health benefits cheese has to offer :
This happens to be the primary concern for most of the people who give up cheese – weight gain. However, there is no reason to give up on something that does not necessarily cause weight gain. A wide variety of cheeses of varied calorie and fat content are available in the market. All you need to do is switch to a low-calorie cheese, and you will be fine! Naturally, low-fat cheeses like part-skim mozzarella, cottage cheese or ricotta can be your best bet. Keeping in mind the current trend, US cheese manufacturers have started producing lower-fat cheeses that are low in calories without compromising on the quality, taste, texture and colour.
Moreover, consuming calcium-rich dairy products is consciously becoming a common food habit. Hence, including cheese in your diet may help immensely towards controlling body weight. It can help obese adults to lose bodyweight or body fat when it is eaten as a part of a reduced-calorie diet. According to clinical trials, those who take three to four servings of milk, cheese or yogurt a day while on a low-calorie diet tend to lose more weight and gain more lean muscle mass compared to those who abstain from dairy products.
Cheese reduces the risk of various dental ailments like cavities; it may protect against root cavities, and dental problems commonly found among adults. Additionally, consuming cheese in between meals or snacks may be a good way to ward off tooth decay. Dental cavities are a result of the breakdown of tooth enamel when there are acid-forming dental plaque bacteria that ferment starch and dietary sugar. This process is known as demineralization. Hence, if remineralisation occurs at a faster rate than demineralization, it preserves the quality of teeth for a much longer period. Research has proven that cheese not only prevents acid demineralization of tooth enamel but also supports remineralisation of minor cavities.
Believe it or not, various studies say that cheese has anti-cavity properties. Some varieties of cheese that promote good dental health are Swiss, Blue, Brick, Monterey Jack, Brie, Aged Cheddar, American Processed Cheese, Mozzarella and Gouda.
Moreover, frequent consumption of cheese stimulates the flow of saliva, which has properties to reduce/fight cavities. The protein, calcium and phosphorus present in cheese help neutralize acids and thereby prevent tooth decay. American Dental Association and American Academy of Pediatric Dentistry (AAPD) recommend cheese as a nutritious snack for children and young adults.
According to Dietary Guidelines for Americans, consumption of dairy products is associated with reduced risk of cardiovascular diseases in adults. Although cheese is a source of saturated fat, research findings have doubts about the role of saturated fat in increasing cardiovascular diseases. On the contrary, studies have suggested that dairy products like cheese have a beneficial effect on the heart and its overall health. In comparison to butter, cheese is believed to lower the low-density lipoprotein cholesterol (LDL) and increase high-density lipoprotein cholesterol (HDL). Cheese, when taken in moderation, can help to reduce risk factors for heart diseases like hypertension atherosclerosis (hardening of the arteries), and blood clots. .
Dietary patterns such as DASH – Dietary Approaches to Stop Hypertension can help further. It is a low-fat diet which includes three servings of dairy foods a day, for instance, regular low-fat cheeses, yogurt and low-fat or toned milk. Cheese may also have a beneficial role in reducing metabolic syndrome, which is responsible for cardiovascular diseases and type 2 diabetes.
When it comes to children, cheese can serve as one of the best snacks – healthy, nutritious and filling at the same time. Especially when you are travelling, the various on-the-go varieties of cheese like sticks, slices/singles, cubes and shreds are quite convenient to carry. Cheese consumption in moderation with the meal or as a snack for children is common in the US. It not only provides energy and nutrients required for proper growth and development, but also supports bone health, protects teeth from cavities and lowers body fat.
Gastrointestinal symptoms or problems such as diarrhoea and bloating are usually caused by lactose intolerance. Lactose is one of the principal carbohydrates present in the milk. When the lactose in the milk products is not digested completely, it causes a disturbance in intestine resulting into gastrointestinal symptoms. However, if you think that eating cheese is one of the leading causes for your indigestion, you need a reality check!
Many varieties of cheese – hard as well as natural like cheddar, Colby, Swiss, Monterey jack, etc. contain very little or no lactose at all. Additionally, it has been studied that all those who have been lactose intolerant can consume aged cheeses without any difficulty in digestion. In fact, the American Academy of Paediatrics, the National Medical Association and the 2010 Dietary Guidelines for Americans recommend aged cheeses for all those who suffer from lactose intolerance.
Various Styles of Cheese
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- Block
- Barrel
- Loaf
- Daisy
- Wheel
- Moon
- Longhorn
- Cubed & crumbled
- Slices, singles, grated, shredded
- Stringed cheese
Types of Cheese based on Popularity
Here are the popular varieties of cheeses available in the US market and consumed by Americans.
- Cheddar
- Colby
- Cream Cheese
- Monterey Jack
- Mozzarella
- Pasteurised Processed Cheese
- Reduced Fat Cheeses
- Ricotta
- Shredded Cheeses
- Swiss
Types of Cheese based on the Degree of Hardness
The cheeses mentioned above are based on popularity and consumption. Now, let’s see the types of cheese based on the degree of hardness – from soft, creamy cheese to hard, grated cheese and powders. This too is a common way of organising cheese varieties :
Soft-Fresh Cheeses
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- Cottage cheese
- Cream cheese – plain & flavoured
- Feta
- Mascarpone
- Neufchâtel – plain & flavoured
- Queso Blanco
- Ricotta – whole milk, low-fat, fat-free
Soft-fresh cheeses are mainly referred to as acid-set or direct-set. Manufacturing these cheeses includes coagulation of milk with lactic acid, lemon juice, vinegar or a similar acid that is directly added to the milk, instead of rennet and enzymes. Later, the whey is drained from soft cheeses using gravity rather than mechanical pressure. This gives the cheese its velvety texture and higher moisture content. Many soft cheeses are packed in tubs, without being cut, pressed into a form or aged. The moisture content in such types of cheeses is the highest, which make them excellent ingredients for fillings and spreads. They are made from top-quality US milk and have a mild, delicate and creamy flavour.
As mentioned above, soft-fresh cheeses make for great cheese spreads, dips and fillings due to their flexible texture. Use to toss in the salad, dip your favourite bites, sprinkle on your salad or use it as pasta/ravioli fillings – soft-fresh cheese never disappoints. The naturally salty feta cheese goes well with the bland vegetables in the salad. Also, these cheeses are excellent binders often used to put together various ingredients. Additionally, the low-fat and no-fat versions are great options to explore for those who are on restricted diets.
Soft Ripened Cheeses
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- Brie (single, double and triple cream and flavoured)
- Camembert
Soft ripened cheeses get their identity from the white mould that forms the outer rind. The mould allows the cheese to ripen from the outside as seen when cutting such type of cheeses. The area closer to the rind softens first and becomes semi-liquid while the centre is firmer and creamier, at times. The more ripened the cheese, the softer the texture, with distinct aroma and flavours.
Such types of cheeses are perfect for cheese platters and even cold appetizers. The soft-ripened cheeses in the US are made from pasteurised milk, ensuring high-quality, and are safe for consumption.
Semi-Soft Cheeses
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- Brick, dry
- Washed-rind
- Colby jack
- Fontina
- Havarti
- Limburger
- Monterey jack
- Muenster
- Pepper jack
Semi-soft cheeses are always made with whole milk and never with part-skim milk. Some manufacturers prefer to add cream in the process. The entire process, especially the main ingredient – whole milk is responsible for the soft, creamy texture and excellent melting ability. Semi-soft cheese can be further categorized into dry-rind and washed-rind. Washed-rind cheeses are surface-treated with a bacterial smear and then washed with a solution to encourage the smear to grow. Washed-rind cheeses ripen from the outside in. Dry-rind cheeses are cured without a surface treatment. Semi-soft cheeses can be cubed, shredded, sliced and melted. They have some stretch, and they can be broiled and browned.
Semi-soft cheeses have great melting ability, and this makes them suitable for soups, sauces, casseroles and roulades. They easily blend with any other cheese as well as with various ingredients to make a delicious pizza sauce. The sliced forms are ideal for sandwiches and wraps.
Blue-veined Cheese
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- Blue cheese
- Gorgonzola, creamy & crumbly style
Various blue moulds are added directly to the milk. Stainless steel needles are used to pierce the body of the cheese to allow oxygen in and carbon dioxide out of the interior, enabling the mould to thrive. If the cheese has been in vacuum packaging for some time, it will appear almost entirely white. The cheese will start turning its colour to blue as soon as the bag is removed.
Crumble into salads, use them in dressing, soups or sauces, the blue cheeses give you a perfect reason to whip up a tasty gourmet. And the credit goes to its soft, creamy texture and unique taste that goes well with most of the American foods.
Gouda & Edam
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- Gouda
- Smoked gouda
- Edam
The manufacturers use specific starter cultures and only the highest quality milk to produce these ‘sweet-curd’ cheeses. The primary difference is that gouda is produced with whole milk, while edam is made with part-skim. Various herbs and spices are added to the curd to get flavoured gouda cheese.
Prepare sauce, soups, dips from them or use them as slices. Gouda is available in different flavours while edam slices can be used in sandwiches, burgers or wraps. It is also a popular choice for gourmet pizza sauces.
Pasta Filata Cheeses
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- Fresh mozzarella
- Individually Quick Frozen mozzarella (IQF)
- Low-moisture, part-skim mozzarella
- Low-moisture, whole milk mozzarella
- Part-skim mozzarella
- Provolone, mild, aged and smoked
- Pizza cheese
- String cheese
- Whole milk mozzarella
These cheeses are named for the unique process of pulling the curds while they are dipped in hot water. They are prepared from the curd similar to semi-soft and firm cheeses. It involves warming of the milk and adding starter cultures and enzymes. After heating and stretching the curd, it is moulded. If it is mozzarella cheese, the moulded cheese is immersed in cold water, cooled in brine and packaged soon after.
Pasta filata cheeses are highly used in salads, sandwiches, au gratins and stuffing for snack bites. The ability to melt is what makes them a favourable cheese. String cheese has recently gained popularity among children. These cheeses can be sliced, shredded and cubed, hence flexible to use in various gourmet preparations.
Processed Cheese
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- Pasteurized processed cheese
- Pasteurized processed cheese food
- Pasteurized processed cheese spread
- Pasteurized processed cheese product
- Cold-pack
Processed cheese is manufactured by mixing and heating natural cheese. However, the heating temperature varies according to the final product to be made – processed cheese, processed cheese food or processed cheese spread. Also, the moisture and fat levels differ according to the type.
Processed cheeses are very common when it comes to usage and consumption. They are used as cheese snacks, soups and sauces, cheese-stuffed entrees, sandwiches, baked goods, vegetables in cheese sauce, meat preparations and casseroles. Low-fat or fat-free types of processed cheeses are ideal for people on a diet to make fat-free soups, sauces, appetizers and various other baked starters.
Hard Cheeses
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- Asiago
- Parmesan
- Romano
- Pepato
Hard cheeses are manufactured in many ways. The curd is cut much smaller than cheddar. Later, it is cooked at a higher temperature than other cheeses. Eventually, this gives a curd that has much drier texture compared to its counterparts. The curd is then pressed and either brined or dry salted, which is turned and rubbed with vegetable oil regularly.
Hard cheeses have a longer shelf life as they have lesser moisture content. Hence, they can be stored for a longer time. The grated version is widely used in several gourmet preparations. These cheeses are quickly browned on direct heating. Their more intense cheese flavour makes them ideal for crackers, popcorn, chips, pasta & pizza toppings, sauces and dips.
We have discussed almost all the main types of cheeses available and manufactured in the US. Apart from these, there are some more varieties like Swiss, Colby, cheese powders, cheese for special needs and speciality cheeses.
America : World’s Largest Cheese Producer
Being the largest cheese producer of the world, the cheese industry in the US is internationally recognized for its excellence and innovation. If numbers are anything to go by, almost a quarter of the world’s cheese (5.1 million metric tons in 2014) is manufactured in the United States alone.
Just in the past decade, cheese production has been increased by 1.1 million metric tons. American-made cheese not only excels in quality but also in styles and varieties to meet the demand of consumers across the world.
From food connoisseurs to common men, American-made cheeses seem to dominate the kitchens and palates of everyone! Now that we know what makes it rule the roost in taste and health, we can definitely say CHEEEEEESE! Aloud… and this time not for a selfie but for the stomach!
Cheese Glossary: The Letter F
The cheese glossary continues with the letter F!
Farmer’s cheese
Farmer’s Cheese is a mild, unripened white cheese made by adding rennet to cow’s milk. When the milk coagulates it separates into solid curds and liquid whey, which is drained off. The result at this stage is sometimes referred to as pot cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese. It is often used in recipes including Blintzes and Pierogies. One popular local use is to lightly fry Farmers Cheese and eat it in a sandwich, but our favorite is to slice it very thin and roll it with our flavorful smoked meats. It is also known as a cheese that has fewer calories and less fat and cholesterol than many other cheeses.
Farm-made
This means a cheese that has been made on a farm with that farm’s own milk. If you have a chance to try a farm-made cheese it can often offer a specific taste unique to that area. This is also called farmhouse, farmstead, or fermier cheese.
Fermentation
The process of converting carbohydrates to alcohol or organic acids using microorganisms including bacteria and yeasts. In cheese, the carbohydrates are converted to organic acids.
Fermented
This can be used to describe the smell of cheese as having the quality of fermented alcohols.
Feta
A Greek cheese made from goat’s and sheep’s milk. It is a fresh cheese that is usually sold submerged in brine. It has a salty, tangy taste and a high moisture content. It is often used in salads and combines well with fruit, but can also be baked.
Finish
This can refer to several things:
- The ripening process involved in cheesemaking. Finishing methods include spraying the surface with Penicillium, washing rinds or turning the cheese.
- The packaging of cheese. This might include hard, natural rind, a bandage of cheesecloth and wax or vacuum packaging.
- The aftertaste of cheese, just as ‘finish’ is used in descriptions of wine.
Firm
Cheese varieties which are relatively inelastic and unyielding in texture. Firm cheeses include Cheddar and Romano Pecorino.
Force Ripening
Speeding up the ripening of a cheese by using a warmer environment than normal to naturally ripen the cheese or by changing the enzymes added.
Formaggio
The Italian word for cheese!
Fresh
Typically these are cheeses that have not been aged or cured. They usually have a delicate, tangy flavor from the lactic curdling. Fresh cheeses can be better for melting as they have so much moisture. These include Ricotta and Mascarpone. Some cheeses that are described as ‘fresh’ have been cured for a very short time, such as Feta.
Friable
This means a cheese that crumbles easily.
Fromage
The French word for cheese!
Fruity
A description of the sweet, fragrant aroma or flavor of some cheeses.
As always, let us know if you have any questions or words for us to define in the cheese glossary in the comments below.
Swiss Cheeses: Learn About Our Range
We stock a whole range of different Swiss cheeses here at Shisler’s Cheese House, so we thought now would be a great time to share them all with you.
How are Swiss Cheeses made?
The process of making Swiss cheeses involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, which forms bubbles that become the holes in the cheese. These are often referred to as “eyes”.
Our range of Swiss cheeses
Our Ohio Swiss cheese is an Amish cheese made in Northeastern Ohio. It undergoes a longer aging process that it undergoes, at a higher temperature than younger cheeses. This produces larger eyes, which is sometimes seen as an indicator for better flavor. It closely resembles the original Swiss Emmental Cheese, which was originally produced in the Swiss canton of Bern. Ours has the signature nutty, bittersweet taste. The milk used in our Swiss cheese does not have preservatives added and is always from cows that have not been given hormones or antibiotics.
We also offer Baby Swiss, which substitutes water for the milk’s whey to slow the bacterial action. This creates smaller holes and a milder flavor, whilst still being delightfully creamy. If you or someone you love likes Baby Swiss cheese, then you’ll be pleased to know we offer a gift box with a 4lb. Baby Swiss cheese and a selection of assorted chocolates. You can also find a 2lb. Baby Swiss cheese in one of our other gift boxes, along with a Troyer’s Trail Bologna Ring, 8oz, of Colby Cheese, Shisler’s Private Label Mustard, Carr’s Crackers and assorted chocolates.
Lacy Swiss is another variety of Swiss cheese, made with low-fat milk. Lacy Swiss was invented by Alpine Lace Brands in 1985 in response to the growing need for healthier alternatives. This cheese is closely related to Swiss cheese, but the whole milk used to produce swiss cheese is replaced with low fat milk to provide a healthier alternative with a lower fat content. It gets its name from the lacy appearance of the slices, which usually have a creamy, ivory color to them. It has a delightfully light and nutty flavor. If you follow a lactose-free diet, then this cheese is naturally free of lactose.
We also stock Lacy Baby Swiss. Lacy Baby Swiss combines the production methods of Baby and Lacy Swiss to create a cheese with very small holes, a mild flavor, and a lower fat and sodium content than many cheeses.
We even offer smoked Swiss cheese and smoked baby Swiss. The smoked cheeses have a creamier texture and a more buttery, slightly sweet flavor, which make them ideal for melting. Light cold-smoking adds an earthiness to the flavor profile for an added smokey, cured taste.
Our final offering is a sharp Swiss cheese. This is a more mature version of our locally made cheese that has been aged for approximately 12 months. This is an excellent substitute for Gruyere cheese, if you prefer the more mature variety. The word ‘sharp’ denotes a strong flavor as a result of a long aging process.
How to enjoy Swiss cheeses
Swiss cheeses are delicious in a sandwich or served cut into cubes alongside salads and hams. They work well with most meats and are particularly good with a beef burger. You can use them in fondue and even enjoy them for breakfast with ham and a croissant. They pair well with apples, grapes, and pickled fruits and make an excellent addition to any cheeseboard.
How do you like to eat Swiss cheese? Let us know in the comments below!
Bermuda Onion Cheese: Everything You Need to Know
We love stocking unusual cheeses for you to indulge in here at Shisler’s Cheese House! Today we are going to tell you everything that you need to know about one of our more unusual offerings: Bermuda Onion Cheese.
What is Bermuda Onion Cheese?
A delicious cheese with savory onion tones from the sweet Bermuda Onion. These onions do not have the harsh, pungent flavor of other onions and are instead sweet and delicious. Here they are incorporated into a classic Cheddar-style cheese that is slightly firm and creamy.
Our is an Amish Bermuda Onion Cheese, made with the highest quality farm fresh milk that is not subjected to artificial hormones. We’re passionate about stocking only the best quality here.
How should I eat it?
This cheese is great with pickles or chutney. Try it in a sandwich or add it to your cheeseboard for an interesting flavor combination. It has a fantastic color from the annatto seed, so it’s excellent for adding variety to a cheeseboard. After all, we eat with the eyes as well as the mouth so it is worth thinking about your presentation! A variety of colors will also help your guests to distinguish between the different cheeses on your plate and go back for more of their favorites.
Bermuda Onion Cheese could also be an excellent addition to a fondue if you want to make it extra flavorful. Try combining it with Swiss cheese or Gruyere and dipping in crudites, crusty bread or smoked meats.
Try it melted onto toast with a bowl of soup or in a grilled cheese. This is another great place to combine it with other cheeses that offer amazing melted textures. Why not try it with mozzarella? We also love it grated over dishes such as pasta or potatoes. A little goes a long way here to combine flavors naturally.
For the summer season, this works well on burgers or even grated into salads. This cheese really is very diverse and will keep your guests intrigued as to how you manage to pack such great taste into your cooking.
What should I drink with it?
If you like red wine, then a Beaujolais or Pinot Noir would be a good choice with the sweetness of the onions. For white wine lovers, we recommend trying a Viognier or Gewürztraminer for the same effect. This would even go nicely with a good beer.
This is certainly a uniquely flavored cheese. If you want to try it for yourself, why not pop into the store soon? We would be happy to help you sample it along with any of our other excellent flavored cheeses. If you like onion cheese, then you might also like our Garlic Cheddar or Green Onion Cheese. These also offer great flavor for salads as we head into summer. Check out our post on Flavored Cheeses for more ideas.
Have you tried Amish Bermuda Onion Cheese? How do you like to eat it? Let us know in the comments below!
Jumping Jack Cheese: Everything You Need to Know
What is Jumping Jack Cheese?
Jumping Jack Cheese is a marble-based cheese with the perfect mix of jalapeno and habanero peppers added. It is a spicy cheese that looks beautiful on a cheese board or melted over dishes. It has a two tone color because it is made by taking the curds from Colby and Monterey Jack cheeses or white and orange Cheddar curds and pressing them together into a long horn.
How should I eat it?
We particularly like spicy cheeses with barbecued meats or mixed into creamy dishes for contrast.
Try it in mac and cheese with fresh slices of jalapeño to create a spicy side dish or a simple comforting meal. Take it along to a pot luck dinner and surprise people with the spicy twist!
This is a great cheese to use in Mexican food. Pop it in a quesadilla or grate it into a burrito for extra creaminess and spice.
Use it to spice up potato dishes such as gratins or hasselback potatoes. You can even use it in pastry to add spice to pies and quiches.
What should I drink Jumping Jack Cheese with?
Jumping Jack Cheese goes best with slightly sweet white wines as these are the best choice to complement the spicy and creamy cheese. Choose wines like Chardonnay, Riesling, or sweet dessert wines. You could also enjoy it with a light lager or ale, as long as it isn’t overly hopped.
Spicy cheeses
If you already love Jumping Jack Cheese and you’re looking to get even more spicy cheese into your life then we stock a huge range in the cheese shop and online. Check out our Carolina Reaper Cheese, Scorpion Cheddar, Ghost Pepper Cheese, Smoked Habanero Cheddar, Super Hot Pepper Cheese, Hot Pepper Cheese, Smoked Hot Pepper Cheese, Smoked Horseradish Cheese, Yogurt Cheese with Jalapenos, Hot Pepper Cheese Curds and Buffalo Wing Cheese Curds.
Some of these are super hot whilst others combine chili spice with creamy cheese flavors.
Have you tried Jumping Jack Cheese? Let us know how you enjoy it in the comments!
Smoked Meats: Recipe Ideas
We know that you are always looking for new recipe ideas and we always want to make sure that you have them. We also love to help you find new products that you can enjoy from Shisler’s Cheese House. Today we’re exploring our range of smoked meats from Streb Meats to show you how you might use them.
Streb Meats is a third generation family-owned company that has been famous in our area for over 70 years. All of their meats are locally raised and hickory smoked in a real smokehouse. Their American made quality has always been a proud addition to our top quality product lineup. Pop in today and you’ll find us ready to serve you up some of their delicious creations with plenty of ideas for how to enjoy them at home.
Streb Meats Boneless Smoked Ham
We love Streb Meats’ fresh cut, fully cooked, and locally raised Boneless Smoked Ham. It’s great in sandwiches, with or without cheese, and we particularly recommend adding some pickle or relish.
It’s also brilliant shredded into casseroles or mixed into pasta dishes. This is one of our favorite smoked meats because it’s can be used in so many different ways. You can allow it to add subtle flavor or be the star of the show.
Streb Meats Fresh Smoked Sausage
Our fresh smoked sausage is another firm favorite from Streb Meats.
It’s great in a fresh tomato sauce with pasta and a good grating of Parmesan. We also recommend making a breakfast skillet with potatoes, onions, garlic, and smoked sausage. This is especially delicious with a poached egg on top!
Add excitement to baked beans with some smoked sausage and a good dose of barbecue sauce. It’s also delicious in lots of rice and pasta dishes.
Streb Meats Smoked Bacon
Our final choice in today’s list of smoked meats is smoked bacon. Of course, there are so many ways to use bacon.
Cook up the classics like spaghetti carbonara or a quiche lorraine to get a full hit of bacon flavor. Fry up some bacon with pancakes for a weekend breakfast treat.
We also love to use it as a quick flavor boost for salads. Simply fry some slices of bacon and crumble them over your dish.
For a surprising addition to your dishes, try making bacon butter. Finely chop cooked bacon, in a food processor if you have one. Mix the pieces into some butter, add freshly ground black pepper, and then blend again until combined. Pop this in a dish or wrap it and chill for up to 3 days. Try serving it with greens, corn on the cob, or rustic stews.
To complement smoked meats, look for bold wines with spice and oakiness. A Zinfandel would work well, or for something more unusual pick up a bottle of white Rioja. For beer lovers, try an India Pale Ale.
How do you like to use smoked meats in your cooking? Let us know your ideas in the comments below!
Farmer’s Cheese: Everything You Need to Know
Today we will tell you everything you need to know about Farmer’s Cheese.
What is Farmer’s Cheese?
This is a mild, unripened white cheese made by adding rennet to cow’s milk. It can also be made with other types of milk, but we sell the version made with cow’s milk. When the milk coagulates it separates into solid curds and liquid whey. They whey is then drained off, leaving behind the soft curds. The result at this stage is sometimes referred to as pot cheese. This is creamy and spreadable, with a similar consistency to ricotta cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese. It is also known for having fewer calories, and being lower in fat and cholesterol, than many other kinds of cheese.
If you would like to have a go at cheese making at home, you may find that Farmer’s Cheese is a simple place to start. Of course, you can simply order from us and enjoy the cheese without the work!
How should I eat it?
Farmer’s Cheese is often used in recipes for Blintzes or Pierogies. It also works well in pasta shells and ravioli. One popular local use is to lightly fry Farmer’s Cheese and use it in a sandwich, but our favorite use is to slice it very thinly and roll it with our flavorful smoked meats. It’s a great addition to a platter of cheeses and charcuterie. We also recommend it as a cheese to keep at home for sandwiches and salads. You can even use it in dips.
It is delicious with potatoes. Try it mixed into your mashed potatoes or piled into loaded potato skins. Try it as a topping on pizza or as part of a mezze platter with pitta bread and olives.
For a sweet snack, drizzle the cheese with honey and serve with slices of apple. We absolutely love the sweet and salty contrast. Some people enjoy this cheese in dishes that contain sugar or cinnamon, such as pancakes, as they find its buttery flavor works well with the sweetness. You only need a little of the cheese to add richness without throwing off the balance of flavors.
What should I drink with it?
Farmer’s cheese pairs well with flavorful white wines like Chardonnay and Riesling. Red wines that pair well include Gamay Noir (Beaujolais) and Pinot Noir. You will also find that rose or blush wines like White Zinfandel are also a good match as they go well with the slightly salty, creamy flavor of the cheese. You can even try it with a Muscat dessert wine.
We hope you’ve enjoyed our exploration of Farmer’s Cheese. You can also enjoy this cheese in our Cheese Lover’s Gift Box or the Amish Country Sampler Gift Box. To try our favorite combination of Farmer’s Cheese with smoked meats, grab our gift box with Troyer’s Trail Bologna. How do you like to eat it? Let us know in the comments below!
Provolone Cheese: Everything You Need to Know
We love to help you try new cheeses here at Shisler’s Cheese House, so today we are helping you to learn everything that you need to know about Provolone Cheese. You might have tried it before, so why not read on to find out all about it?
What is Provolone Cheese?
Provolone Cheese, like mozzarella, is a pulled or stretched curd cheese with two varieties. Dolce (mild Provolone) is aged for just two to three months. It is a semi-soft, mild, smooth table cheese. Piccante is aged for six to twelve months and has a much stronger flavor.
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. Modern Provolone has smooth skin and is produced mainly in the regions of Lombardia and Veneto. It is produced in different shapes. Some are like a very large sausage which may be up to 30 cm (1 ft) in diameter and 90 cm (3 ft) long, whilst others come in a truncated bottle shape or a large pear shape which has a characteristic round knob for hanging.
How is Provolone Cheese made?
Provolone cheese can be made with buffalo or cow’s milk, or a mixture of the two. Once the curds and whey have been separated, the curd is kneaded and stretched while still hot. The cheese is bathed in brine before a wax or plastic rind is added to the outside. It is tied up with rope and hung in the aging cellar.
How should I eat Provolone Cheese?
This is a rather versatile cheese. It can be used in cooking, grated to sprinkle over salads, and even incorporated into desserts. It melts very well, so try it in grilled sandwiches, baked pasta dishes or casseroles. You can also enjoy it on pizza, either as a substitute for mozzarella or as a flavorful addition. Add it to savory pies or melt it on top of chicken for an easy but tasty midweek dinner.
If you are serving Provolone as part of a cheeseboard, we highly recommend adding spicy, salty condiments to enjoy it with. Olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys all work well with the mild flavor of the cheese and will work to give you a taste of Italy.
For an unexpected dessert, served grilled or roasted pears with shredded provolone cheese and a sweet balsamic glaze.
We also stock a Smoked Provolone, which is ideal in Italian sandwiches and pairs well with tart fruits such as apples or grapes.
What should I drink with Provolone Cheese?
A firm cheese like Provolone goes well with a dry rosé wine or a fruity red. Try a Sangiovese or a light Beaujolais. If you prefer white wine, Chardonnay would be a good choice as it will balance the mild saltiness of the cheese. For moments when a beer is more to your taste, a pale ale will go nicely with the cheese without overpowering it.
Buy Provolone @ $ 5.49 per Lb : Click Here
How do you like to eat Provolone Cheese? Let us know in the comments!