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Troyer’s Trail Bologna With Hot Pepper Cheese
The Original Troyer’s Trail Bologna with Hot Pepper Cheese
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 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 with Hot Pepper Cheese
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 with Hot Pepper Cheese
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.
Havarti Cheese With Caraway
Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. Havarti Cheese 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.
Havarti Cheese is an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings (“eyes”) distributed in the mass. Havarti Cheese has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when Havarti Cheese is older it becomes more salty and tastes like hazelnut. When left at room temperature the cheese tends to soften quickly.
This variation of Havarti Cheese is infused with Caraway Fruits, commonly referred to as Caraway seeds, which are the principle element in the flavor of rye bread. The result is a pungent anise-like flavor and aroma combined with the rich and buttery flavor of Havarti Cheese. Plain Havarti Cheese and Havarti Cheese with Dill are also available. Havarti is also very similar in texture and flavor to our locally made Amish Butter Cheese.
History of Havarti Cheese
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.
Wine Pairing for Havarti Cheese
Havarti Cheese Pairs well with several reds including Beaujolais, Cabernet Sauvignon, Pinot Noir, Merlot, and Zinfandel. If you prefer white wine, Sauvignon Blanc pairs well with Havarti Cheese. For beer drinkers, Havarti Cheese is nicely complimented with any Pilsner or Stout.
Havarti Cheese
Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. Havarti Cheese 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.
Havarti Cheese is an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings (“eyes”) distributed in the mass.
Havarti Cheese has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when Havarti Cheese is older it becomes more salty and tastes like hazelnut. When left at room temperature the cheese tends to soften quickly. Flavoured variants of Havarti Cheese are also available, such as caraway and dill. Havarti is also very similar in texture and flavor to our locally made Amish Butter Cheese.
History of Havarti Cheese
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.
Wine Pairing for Havarti Cheese
Havarti Cheese Pairs well with several reds including Beaujolais, Cabernet Sauvignon, Pinot Noir, Merlot, and Zinfandel. If you prefer white wine, Sauvignon Blanc pairs well with Havarti Cheese. For beer drinkers, Havarti Cheese is nicely complimented with any Pilsner or Stout.
Havarti Cheese With Dill
Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. Havarti Cheese 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. Havarti Cheese is an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings (“eyes”) distributed in the mass.
Havarti Cheese has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when Havarti Cheese is older it becomes more salty and tastes like hazelnut. When left at room temperature the cheese tends to soften quickly. Plain Havarti Cheese and Havarti Cheese with Caraway are also available. Havarti is also very similar in texture and flavor to our locally made Amish Butter Cheese.
History of Havarti Cheese
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.
Wine Pairing for Havarti Cheese
Havarti Cheese Pairs well with several reds including Beaujolais, Cabernet Sauvignon, Pinot Noir, Merlot, and Zinfandel. If you prefer white wine, Sauvignon Blanc pairs well with Havarti Cheese. For beer drinkers, Havarti Cheese is nicely complimented with any Pilsner or Stout.
Gruyere Cheese
Gruyere (groo-yair) is one of our favorite imported cheeses. Some call it a French cheese while others insist it is from Switzerland. It originated in the Alpine region between Switzerland and France in the eleventh century.Gruyere Cheese is sweet but slightly salty. It has a flavor that varies widely with age. It is often described as creamy and nutty when it is young, becoming more assertive with age , earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.
Gruyere cheese is generally known as one of the finest cheeses for baking, having a distinctive, yet not overpowering taste. In quiche, gruyere cheese adds savoriness without overwhelming the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin and emmental (commonly known Swiss cheese). It is also traditionally used in French onion soup, as well as in croque monsieur, a classic French toasted ham and cheese sandwich. Gruyere cheese is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a type of garlic soup from France which is served on dried bread.
History of Gruyere Cheese
While gruyere cheese is often designated as a French Cheese, it actually originated in Switzerland. It was named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when gruyere cheese gained Appellation d’Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyere cheese. (French gruyere-style cheeses include Comté and Beaufort.) French gruyere-style cheeses must have holes according to French agricultural law, whereas holes are usually not present in Swiss gruyere.
Wine Pairing for Gruyere Cheese
Beaujolais, Cabernet Sauvignon, Pinot Noir, Merlot, and Syrah are all good red wines to pair with gruyere. White wines, such as Riesling and Chardonnay, pair well with gruyere. Sparkling apple cider and Bock beer are also beverage affinities.
Lucerne Cheese
Lucerne Cheese 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, Baby Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each. Lucerne Cheese is a young, semi-soft cheese with small holes, similar to Baby Swiss. Lucerne Cheese is lower in fat and sodium and has smaller holes and a milder flavor. Lucerne Cheese has a light and smooth flavor, a delicious favorite for those counting calories or watching their sodium intake.
History of Lucerne Cheese
Lucerne Cheese is another fine product of the Guggisberg Cheese Company which was started in 1967 just outside of Charm, Ohio by cheese connoisseur Alfred Guggisberg, an alumnus of the famous Swiss Federal “Molkereishulle” (cheese maker’s institute). Lucerne Cheese is a newer addition to their family of cheeses which began with the original Baby Swiss. In response to many of their patrons who are choosing healthier lifestyles, they added this cheese that contains less fat and sodium than most cheeses.
Wine Pairing for Lucerne Cheese
Lucerne Cheese 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 Lucerne Cheese. And for the beer lover, Lucerne Cheese goes well with Lager, Pale Ale, and Weiss Beer.
Brick Cheese
Brick Cheese is made in the form of a large rectangular or brick shape, but may also be named “brick” because the cheese curds are pressed with clay-fired bricks. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife. Brick Cheese is well suited to slicing for sandwiches, specifically grilled cheese sandwiches, or appetizers and also melts very well. Brick Cheese is often served with corn polenta in the Midwest, where it is thinly sliced and melted underneath the polenta and then topped with tomato sauce.
History of Brick Cheese
Brick Cheese is actually an American original produced in Wisconsin. The cheese making process was derived from white American Cheddar that is cultured at a slightly higher temperature which results in a marginally higher fat content and a slightly altered protein structure. The resultant brick cheese has a slightly softer taste and a distinctly sharper finish.
Brick Cheese was created in 1877 by John Jossi, a Swiss-born American cheese maker. Jossi came to the states in 1857 from Switzerland with his parents at the age of 12. The family settled first in upstate New York, but later Jossi moved to Richwood, in southwest Wisconsin. He envisioned a cheese made with curd that was drier then that used for the Limburger he had produced in the factories he worked in. He came up with the idea of using bricks to press the cheese, which of course was formed into a brick shape.
Wine Pairing for Brick Cheese
Beaujolais, Pinot Noir, Merlot, and Syrah are all good red wines to pair with brick cheese. White wines, such as Chardonnay and Sauvignon Blanc pair well with brick cheese. Brick Cheese is also a popular choice for beer lovers as it pairs well with Bock, Lager, Porter, or Stout.
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White Wine Cheese Collection
White Wine CollectionWine and cheese pairing can be difficult. One must select cheeses and wines that compliment each other perfectly without the flavors competing or overwhelming one another. This collection was specifically selected to pair well with most white wines. It includes generous cuts of Amish Butter Cheese, Wisconsin Brick Cheese, Gouda, and premium Amish Country Swiss Cheese.
If you like to entertain, this collection could serve up to 20 guests.
Wine is not provided.
Other Cheeses that pair well with White wine include:
- Gruyere
- Parmesan
- Mozzarella
- Provalone
Gift Box #4: Amish Cheese and Goodies
- 3/4 Lb. Chunk of Ohio Swiss Cheese
- 1 Ring of Trail Bologna
- 3/4 Lb. Colby
- Shisler’s Private Label Mustard
- Carr’s Crackers
- Assorted Chocolates
Raclette: Delicious French Melting Cheese
Raclette (ra-klet) is a semi-firm, salted cheese made from cow’s milk. However, varieties exist made with white wine, pepper, herbs, or smoked. While raclette originated in Switzerland, it is commonly known today as a French cheese. A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, to heat slices of raclette cheese in. Generally the grill is surmounted by a hot plate or griddle. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables, charcuterie, and perhaps seafood. Diners create their own small packages of food by cooking small amounts of meat, vegetables and seafood on the griddle.
These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the raclette. Alternatively, slices of raclette may be melted and simply poured over food on the plate. The accent in raclette dining is on relaxed and sociable eating and drinking, the meal often lasts several hours. French and other European supermarkets generally stock both the grill apparatus and ready-sliced raclette and charcuterie selections for use with it. Restaurants also provide raclette evenings for parties of diners. Raclette is typically served with tea or other warm beverages.
Raclette is one of our newer imports that we have been adding to our selection and will continue to add in the future. Some of our other imported cheeses include: Canadian Cheddar, Chevre, Danish Bleu Cheese, Gouda, Gruyere, Jarlsberg, Manchego, Mozzarella, Parmesan, Provalone, and Romano.
History of Raclette
Raclette originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté.
The term raclette derives from the French racler, meaning “to scrape”. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates. Raclette was mentioned in medieval writings as a particularly nutritious meal consumed by peasants in mountainous Switzerland. It was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese.” Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread.
Wine Pairing for Raclette
A popular option is to serve raclette with white wine, such as the traditional Savoie wine or Fendant, but Riesling and Pinot Gris are also common.