Search Results for: swiss cheese
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.
Lacy Swiss
Lacy Swiss is another of our lower fat and sodium alternatives. Dairy products are off limits for many diets and healthy lifestyles due to the high-fat contents in products made with whole milk. Lacy Swiss was invented by Alpine Lace Brands in 1985 in response to the growing need for healthier alternatives. Some of our other lower fat alternatives include Lucerne, Lacy Baby Swiss, and Yogurt Cheese. Lacy Swiss is sometimes mistaken for Baby Swiss due to its myriad of small holes. But Lacy Swiss is actually quite different. It 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 lower fat content. Lacy Swiss is so named because when sliced, the white to ivory-colored slices look like lace. Lacy Swiss has a delightfully light and nutty flavor, but a lower calorie and sodium content than the original Swiss cheese.
This is a great table cheese and is a great lower-calorie alternative on deli sandwiches or to top off hamburgers and patty melts. But if you’re looking to add a true Swiss flavor to a recipe, our sharper imported varieties like Jarlsberg or Gruyere may be better choices.
Nutritional Information
Serving size: 1 Oz., Calories: 100, Fat: 7g, Sodium: 40mg, Cholesterol: 20 mg Carbs.: 1g Protein: 8g *Values are approximate
Wine Pairing
Like its close relative Swiss cheese, it 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 Lacy Swiss. And for the beer lover, Lacy Swiss goes well with Lager, Pale Ale, and Weiss Beer.
Sharp Swiss
Sharp Swiss Cheese – Bold, Nutty Flavor with a Smooth Finish
Experience the rich, full-bodied taste of Sharp Swiss Cheese, a premium cheese known for its distinctive nutty flavor and firm, smooth texture. Aged to perfection, this Swiss cheese delivers a deeper, more pronounced taste than traditional mild varieties—making it a favorite for cheese lovers who enjoy bold flavor in every bite.
From the first slice, you’ll notice its signature aroma and slightly sweet, nutty notes balanced by a sharp, tangy finish. Its firm yet creamy texture melts beautifully, making it as versatile as it is delicious.
Whether you’re building the perfect sandwich, creating a gourmet cheese board, or adding depth to your favorite recipes, sharp Swiss cheese brings exceptional flavor to every dish.
Why You’ll Love Our Sharp Swiss Cheese
- Bold, nutty flavor with a sharp finish
- Aged for deeper taste and complexity
- Smooth, firm texture that slices and melts beautifully
- Perfect for sandwiches, burgers, and cooking
- Great addition to charcuterie boards and appetizers
Flavor Profile
Taste: Nutty, slightly sweet with a sharp bite
Texture: Firm, smooth, and sliceable
Aroma: Mildly sweet with classic Swiss notes
Perfect For
- Deli-style sandwiches and paninis
- Melting over burgers or chicken
- Cheese boards and entertaining
- Cooking, casseroles, and baked dishes
Pairing Suggestions
Sharp Swiss cheese pairs wonderfully with:
- crusty breads and crackers
- smoked meats and deli cuts
- fresh fruits like apples and grapes
- mustards and savory spreads
A Must-Have for Cheese Lovers
If you enjoy cheeses with character and depth, Sharp Swiss Cheese is an excellent choice. Its bold yet balanced flavor makes it a versatile staple for everyday meals or special occasions.
Bring Home Gourmet Flavor
At Shisler’s Cheese House, we’re proud to offer high-quality cheeses that deliver exceptional taste and consistency. Our Sharp Swiss Cheese is a perfect example of the premium products we’re known for—ideal for anyone looking to elevate their cheese selection.
History of Our Local Swiss
Our locally made Amish cheese closely resembles the original Swiss Emmental Cheese, which was originally produced in the Swiss canton of Bern. Our local cheese has a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyes”. Swiss is known for its nutty, bittersweet taste. These distinct features has transformed swiss into one of the most iconic cheeses around!
In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor; this is because the same conditions that lead to large eyes—longer aging or higher temperatures—also produce a stronger flavor. This poses a problem for makers of pre-sliced Swiss. Cheese with large eyes doesn’t slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than the Amish cheese made in North Central Ohio.
Baby Swiss is another related cheese. Made by substituting water for the milk’s whey to slow bacterial action, Baby Swiss has smaller holes and a milder flavor. Baby Swiss is made from whole milk. Lacy Swiss is a further variety of US small-hole Swiss made with low-fat milk.
Sharp American Cheese
What is “Sharp” Cheese?
The term “Sharp” when used in reference to cheese denotes a stronger flavor as a result of a longer aging process. Many cheese connoisseurs prefer sharper, more mature cheeses. Some of our other more mature cheeses include Asiago, Canadian Cheddar, Manchego, Parmesan, Romano, and Sharp Swiss. Our Orange and White cheddars are both medium sharp.
American Cheese
Our American Cheeses are produced in Wisconsin along with our Muenster, Brick, Limburger, and Beer Cheeses. American cheese is a common processed cheese. It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. American cheese was originally only white, but is now generally orange. It has traditionally been made from a blend of cheeses, most often Colby and Cheddar. American cheese has long been a mainstay in popular American cuisine, most notably on cheeseburgers, in grilled cheese sandwiches, and in macaroni and cheese.
History of American Cheese
British colonists began making cheddar as soon as they arrived in America. By 1790, American cheddars were being exported back to England. The British referred to American cheddar as “American cheese,” or “Yankee cheese,” and post-Revolution Americans promoted this usage to distinguish the exports of their proud new nation from European cheese.
While processed American cheese is usually not considered the most sophisticated cheese, it is a blend of Colby and Cheddar cheeses and pairs well with the same wine varieties. American cheese pairs well with Zinfandel, Syrah, and Shiraz wines. White wine lovers can enjoy Riesling with their American cheese.
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Amish Butter Cheese
Amish Butter Cheese is one of our premium local cheeses. We naturally prefer Ohio Amish Cheese. Our Signature local cheeses include Swiss, Baby Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each. We also offer a cheese similar to Amish Butter Cheese called Havarti, which is imported from Denmark and comes plain or infused with dill or caraway.
Amish Butter Cheese is a rich, creamy addition to any snack or meal. This unique cheese may have taken some searching to find, but the full buttery flavor is well worth it. Traditionally made by the Amish, this cheese has a wide variety of uses. Unlike its predecessor, butterkase, Amish Butter Cheese does not have a rind. The cheese is pale yellow in color with a rich, creamy and buttery flavor. This is a cow’s milk cheese. this cheese is generally made from cows with no artificial hormones. The Amish process of cheese-making does not include any artificial flavors, ingredients, or preservatives. This cheese is smooth and creamy. It is similar in flavor to Havarti. It is ideal for melting and is featured in many fondue recipes. Also, it is considered a good snack cheese. Many restaurants located near Amish counties feature Amish butter cheese on their sandwiches and burgers. This is a semi-soft cheese and very easy to slice or cube.
History
This cheese is a derivative of its close ancestor, butterkase. Butterkase is a creamy, buttery cheese made in Germany and Austria. It has a natural rind that is golden to red in color while the cheese itself is a pale yellow. Butterkase is a semi-soft cheese with a 50 percent fat content.
Genuine Amish Butter Cheese can be found in most Amish communities. The greatest concentrations of these communities are found in the Midwest, in Ohio, Indiana, and Illinois. It is a common misconception that anything labeled ‘Amish’ is truly made by the Amish. While this is often the case, it should be noted that Amish can also be used to refer to a method of cheese-making. This method generally involves the same hormone-free cows and a lack of preservatives, but this is not guaranteed. Many cheese-makers have only the word of their milk suppliers to rely on and therefore cannot guarantee a 100 percent organic product.
Wine Pairing
For wine and cheese aficionados, this cheese pairs well with Chardonnay. For beer lovers, it pairs well with any lager or pilsner. It even pairs well with brandy if one prefers liquor.
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