Search Results for: swiss cheese
Charcuterie and Snack Inspiration
Always looking for inspiration, we have been eyeing the Instagram accounts of some very creative charcuterie artists. We can see some of our products working themselves into these beautiful presentations quite nicely!
It’s National Red Wine Day tomorrow!
Tomorrow, August 28th, is National Red Wine Day!
According to the National Today Red Wine Day Survey, 15% of Americans love to enjoy wine with cheese. Judging by our customers, we’d say it was a lot more than that! If you’re one of those people, why not try our Red Wine Collection?
We’ve chosen a great selection of cheeses, perfect for pairing with red wines. This collection will serve up to 20 guests, so it’s perfect for those celebratory moments. Read on to find out which cheeses are included and our recommended wines for enjoying with them.
Asiago
Asiago is an Italian sister of Parmesan cheese. It is aged anywhere from three months up to a year and will vary from semi-firm to firm. It is delicious eaten with crackers and fruits, such as figs, pears, and plums. We recommend drinking a Cabernet Sauvignon with this cheese. The tanginess and salty, buttery qualities of the cheese will cut through the dark fruit, tannins, and spice of the wine.
Danish Blue Cheese
Blue cheeses are made with Penicillium cultures which create the blue veins this cheese is known for. They are aged in a temperature and moisture controlled environment to replicate a cave. Danish Blue is moderate in sharpness with a creamy finish. Try it with a sweet wine like Port to cut through the richness, or open a robust wine such as Shiraz if you are serving up a dish with blue cheese.
Gruyere
Gruyere is a sweet and nutty cheese, which develops a salty earthiness as it ages. Grenache or Syrah works well with Gruyere as they are not too rich and will allow the cheese to be the star of the show.
Romano Pecorino
Another Italian imported cheese, Romano Pecorino boasts a firm texture with a fantastic saltiness. Made from sheep’s milk, it has a very distinctive flavor that is an asset to any cheeseboard. For a full Italian experience, pair this cheese with a Chianti. This is a dry red wine with high acidity and plenty of fresh berries perfect for the salty flavor of this cheese.
If you are looking to add some extra cheeses to your red wine pairing board then Brick, Parmesan, Cheddar, Havarti,and Ohio Premium Swiss are all good options.
Ideas for celebrating National Red Wine Day
- Have a wine tasting. Ask your friends to each bring along a bottle of red wine and a cheese of their choice. Explore which go best together and enjoy pairing the flavors.
- Cook with red wine. It is a great addition to pies, stews, and even pasta dishes. Find a new recipe to have a go at or enjoy making an old favorite. We love to make a rich tomato sauce laced with red wine and slow cooked for maximum flavor.
- Have a glass of wine and a nap! Red wine contains melatonin which causes us to feel sleepy. If you don’t feel like socializing then this might be the quietest way to celebrate with a moment for yourself.
How will you be celebrating National Red Wine Day? Let us know in the comments below!
Mother’s Day: get ready with our gift ideas
This year Mother’s Day falls on Sunday May 12, so now is the time to make sure that you have picked up a great gift. As always, we’ve worked to put together a list of ways that we can help you here at Shisler’s Cheese House.
Our favorite way to show her how much you appreciate all she has done for you is our delicious Mother’s Day Gift Basket!
Our Mother’s Day Gift Basket Includes:
- Havarti Cheese
- Assorted Heggy’s Milk Chocolates
- Strawberry Cheesecake Swirl Fudge
- Strawberry Caramel Creams
- Yogurt Covered Cranberries
We think you’ll agree that this is a rather incredible selection but in case you need convincing, we have put together some information about everything included. We’re also going to give you some other gift ideas, in case there’s something in there that your Mom doesn’t like! Read on to find out more.
Havarti Cheese
Havarti Cheese is a semi-soft Danish cow’s milk cheese that can be sliced, grilled, or melted. It has a buttery, semi-sweet taste with some acidity. It’s perfect for making grilled cheese, but it would also be great with a fruit platter after a meal.
Assorted Heggy’s Milk Chocolates
Heggy’s Candy Company has built a rich tradition of premium handcrafted chocolates and candies throughout the United States for over 9 decades. Founded by Ben Heggy in 1923, Heggy’s Chocolates remains one of the premiere candy companies in America. Over the years, Heggy’s Chocolates has remained a family owned and operated business and today they maintain a high level of commitment to their customers and the community.
We know that these are great gifts, so we had to include them here!
Strawberry Cheesecake Swirl Fudge
If you’ve never tried this, you have got to hope that your Mom feels like sharing! This is a fudge unlike any you will have had before.
Strawberry Caramel Creams
The perfect taste of summer strawberries wrapped up in smooth caramel.
Yogurt Covered Cranberries
A delicious treat and something a little refreshing after all the sweets and cheese.
Order your Mother’s Day gift basket today or pop into the store. Be sure to check our delivery times if you are ordering online so that your gift isn’t late.
Even more gift ideas
We have a whole selection of different gift baskets to cater for every taste. Whether your Mom is a cheese lover, a bologna fan, or wants to try a little bit of everything, we’ve carefully curated our favorite products to make them smile. We even have a basket for those who love hot and spicy foods! If you’d like to, we can help you build your own gift basket with all of your Mom’s favorite things.
If you want to let Mom pick her own selection of treats, we can provide an e-gift certificate. We send you a code immediately, so this is a great option if you’re not able to see your Mom in person (or if you’re a little forgetful and have left things til the last minute!).
We want to wish all of you Moms a very happy Mother’s Day this Sunday. Enjoy your day; you deserve it!
Barbecue season is here: grab our checklist
Barbecue season is upon us, so it’s time to prepare! We often find that at the beginning of the summer it’s a bit of a scramble to get everything you need together for a barbecue.
Let us help you out with our quick checklist.
- Meat!
This is the one thing you’re not likely to forget. Try to get the best quality meat that you can. If you haven’t tried making homemade burgers before, give it a go. Otherwise, you can’t go wrong with burgers and hot dogs from the butcher. For something really special, grab some steaks. If you want to inject plenty of flavor, then chicken wings and thighs take on marinades really well.
- Veggies
It’s great to get some vegetables on your plate and this will mean you have something to serve vegetarian guests. Eggplant, zucchini and squash all cook well on the barbecue. Large mushrooms and tomatoes on the vine can work well too. You can always parcel up veggies in foil and then place them on the barbecue if they might slip through.
- Bread
Hot dog and burger buns are essential for carrying all of that delicious meat. You might want to bake a quick loaf to serve with cheeses and salads, but no-one will turn down a store-bought sesame bun!
- Salads
A simple green salad will go a long way as it can be eaten on the side or even in your burger. A caprese is a great salad for serving at barbecues as the flavors of tomato and mozzarella go so well together and will develop throughout the day. Whip up a potato salad and you’ve got a perfect selection to serve to your guests.
Don’t forget to add salad dressings to the table. We recommend letting your guests dress their own salad so that they can pick their favorite dressings and the leaves will stay crisp.
- The extras!
A barbecue is really made special because of all the extra touches.
Cheese is essential. The classics are a slice of Cheddar or American Cheese, but Blue Cheese and Swiss are also delicious melted onto burgers. You could also put cheese onto the barbecue. Halloumi is a particularly good option as it won’t melt and has a lovely, salty taste. Definitely stock up or even have a go at making your own.
Make sure you’re stocked up on sauces such as ketchup, mayonnaise, mustard and, of course, barbecue.
- Drinks
Beer is the classic, but there are plenty of refreshing summer drinks. Mix up a jug of something cool for designated drivers and pop a bottle of champagne in the fridge if it’s a special occasion.
Has this inspired you to get the grill going? Let us know in the comments!
Mother’s Day is this Sunday! Grab a gift now
Mother’s day is fast approaching, but as always we have the perfect gifts for you here at Shisler’s Cheese House.
Don’t give your Mom the same tired bouquet or cheap box of chocolates this year. Show her how much you appreciate all she has done for you with our delicious Mother’s Day Gift Basket!
Our Mother’s Day Gift Basket Includes:
- Havarti Cheese
- Assorted Heggy’s Milk Chocolates
- Strawberry Cheesecake Swirl Fudge
- Strawberry Caramel Creams
- Yogurt Covered Cranberries
We think you’ll agree that this is a rather incredible selection but in case you need convincing, we have put together some information about everything included. We’re also going to give you some other gift ideas, in case there’s something in there that your Mom doesn’t like! Read on to find out more.
Havarti Cheese
Havarti Cheese is a semi-soft Danish cow’s milk cheese that can be sliced, grilled, or melted. It has a buttery, semi-sweet taste with some acidity. It’s perfect for making grilled cheese, but it would also be great with a fruit platter after a meal.
Assorted Heggy’s Milk Chocolates
Heggy’s Candy Company has built a rich tradition of premium handcrafted chocolates and candies throughout the United States for over 9 decades. Founded by Ben Heggy in 1923, Heggy’s Chocolates remains one of the premiere candy companies in America. Over the years, Heggy’s Chocolates has remained a family owned and operated business and today they maintain a high level of commitment to their customers and the community.
We know that these are great gifts, so we had to include them here!
Strawberry Cheesecake Swirl Fudge
If you’ve never tried this, you have got to hope that your Mom feels like sharing! This is a fudge unlike any you will have had before.
Strawberry Caramel Creams
The perfect taste of summer strawberries wrapped up in smooth caramel.
Yogurt Covered Cranberries
A delicious treat and something a little refreshing after all the sweets and cheese.
Order your Mother’s Day gift basket today or pop into the store. Be sure to check our delivery times if you are ordering online so that your gift isn’t late.
Even more gifts
If you’re looking for more ideas, we are still the perfect place.
We have a whole selection of different gift baskets to cater for every taste. Whether your Mom is a cheese lover, a bologna fan, or wants to try a little bit of everything, we’ve carefully curated our favorite products to make them smile. We even have a basket for those who love hot and spicy foods!
If you want to let Mom pick her own selection of treats, we can provide an e-gift certificate. We send you a code immediately so this is a great option if you’re not able to see your Mom in person (or if you’re a little forgetful and have left things til the last minute!).
We want to wish all of you Moms a very happy Mother’s Day this Sunday. Enjoy your day; you deserve it!
How to Serve Raclette
If you’re anything like us here at Shisler’s Cheese House, you love entertaining. We’re always looking for great new ways to share food and fun with our friends and family.
If you haven’t had a Raclette dinner party yet, then today we’re here to tell you why this might be your next big hit.
What is Raclette?
Raclette (ra-klet) is a semi-firm, salted cheese made from cow’s milk. It 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”. Raclette cheese is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates.
What is the history of Raclette?
Raclette is mentioned in medieval writings and 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 into the mountains. They would cook it by the campfire and scrape it onto bread.
How can we enjoy it at a dinner party?
These days, you don’t have to go into the mountains or start an open fire to enjoy Raclette around the dinner table. Electric table-top grills with small pans make the job of melting the cheese easy and fun. Each guest fills their small pan, known as a coupelles, with cheese and melts it before adding it to their plate.
What should it be served with?
This is where you can let your imagination run wild! Anything that you think might be delicious with cheese could be tried, but there are some classics that are essential for a Raclette party:
- Small boiled potatoes
- Sliced vegetables including carrots, peppers, celery, mushrooms and any other favourites
- Sliced fresh bread
- Meats or seafood
Whilst the cheese is melting in the coupelles, guests can cook their meat or seafood to their liking on the top of the grill. They can even throw the vegetables on to cook them slightly or crisp the potatoes up. The beauty of this is that everyone can select what they would like to eat and how they would like to eat it.
You can also serve apple slices, to cut through the sweetness, and other treats that you might usually serve with cheese.
Could I serve other cheeses?
Certainly! Let guests experiment with Raclette cheese, gouda and gruyere. They can find their favorite combinations.
What drinks should I serve with Raclette?
A white wine is a great choice to pair with Raclette. A Sauvignon Blanc, Riesling or Pinot Grigio would all work well. You could also serve a light wheat ale or a fruity Pinot Noir for red wine lovers.
So, what are you waiting for? Grab some supplies and you could be hosting the dinner party that will have all your friends hoping for a second invite!
How do you serve your Raclette? What are your top dinner party tips? Let us know in the comments!
Wonderful Products
- Pearl Valley Swiss
- Guggisberg Baby Swiss
- Pearl Valley Colby and Marble
- Muenster and Brick
- Cheddars, Hot Pepper, Habanero
- Asiago, Raclette, Jarlsberg
- and many more domestic and imported cheeses
- Troyers Trail Bologna
- Beef Jerky, Beef Sticks
- Summer Sausage
- Streb’s Country cured Bacon, Ham and Sausage
- Lebanon Bologna
- Salami, Turkey, Roast Beef, German Bologna
- Heggy’s Chocolates
- Coblentz Chocolates
- Bahlsen Cookies
- Amish Bread, Pastries and Pies
- Mustards, Clem’s Relish, Amish Wedding Products
- Amish Peanut butter Spread
- Fresh Fudge, Goat Milk Fudge
- Sesame Sticks, Gummis, and tons of snacks
- Cheese curds (Plain, Garlic, Horseradish, Hot Pepper Chive)
- Sugar Free Chocolates (the best!!)
- Low Carb Goodies
- Golden Krisp Chips
- Snyder’s Pretzels
- Saltwater Taffy
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.
Baby Beets (32 Oz.)
Walnut Creek Baby Beets have a flavor unlike any other! These beets are flavored with a touch of cinnamon and spices and make a delicious healthy snack or side dish. Use the juice to make a batch of delicious pickled red beet eggs. Each case consists of twelve, fourteen or thirty-two ounce jars.History of Walnut Creek FoodsFrom Walnut Creek Foods President, Mark Coblentz…”It all started with a pickup truck and a slide-in refrigerated box in April 1977. I was 21years old with more spunk than sense. A cousin told me about an opportunity where a local fellow had a cheese route for sale. I struck a deal that put me in business. There was a little problem, though: The previous route owner neglected to tell me that he had quit the route a month before, and I happened to be the first guy who came along. The business really wasn’t much more than that pickup truck, an assortment of 20 local products and a list of about 60 potential customers.
Early on a Tuesday morning I filled my truck and headed for Northeastern Ohio, peddling cheese and Trail Bologna to retail stores. Since I was using the previous owner’s invoices, I was hoping I wouldn’t have to pronounce one of the items listed—cheddar cheese—because I didn’t know if it was pronounced chead-er(like “header”) orcheed-er(like “reader”). My cheese experience at that time was limited to having tasted four varieties: Swiss, Baby Swiss, Longhorn and occasionally a Casino Brick.
Anyway, I was excited when the first store ordered two wheels of Baby Swiss and three rings of Trail Bologna—about $15 worth of product. I calculated that with 60 stores on my customer list, I could sell $900 for the week. The only problem was that the manager at the next store told me he didn’t need anything. That certainly burst my bubble. But I had an even greater disappointment later that first day when I learned that the largest customer had traveled to Holmes County to buy product directly from the manufacturer because the previous route owner hadn’t shown up for nearly a month.
It was all a great learning experience. I think my new customers sensed how hard I was trying to serve them. In fact, the large client who showed me the door the first day became one of my best customers after I showed up every week for six months. “You’ve earned my trust,” he told me. “I know you won’t leave me high and dry.” More than 30 years later his store is still an active customer.
Another customer took me under wing and helped me gain a number of new accounts. Because of these new clients’ requests, I soon realized that just 20 varieties of cheese weren’t meeting my customers’ needs. I began checking out additional products. I figured since I was already delivering at a store, I might as well maximize my marketing potential. Even though I didn’t have the benefit of education—or even experience—behind me, I did have a significant edge. That edge was that my parents had raised me with Christian values. My parents are conservative Amish Mennonite, and they had taught me to go the extra mile. They also taught me the importance of honesty.
Honesty and integrity have always been hallmarks of our company. Early on, one of my new customers received a three-cent credit from me. It convinced her that we were a company she wanted to do business with. She became a lifelong fan of Walnut Creek Cheese and a friend of the family. My first warehouse was a couple of refrigerated truck beds and a shed on my dad’s farm. In 1984, when more space became necessary, we built our first building in Walnut Creek, Ohio. We attached a retail store to it, primarily so I could justify having personnel to answer the phone for wholesale orders and pick-ups. Although the retail store began as an afterthought, it was the beginning of us becoming a team. In an interesting development, the retail exposure and knowledge of products needed to make retail successful were used to better serve our wholesale customers as well.
With both wholesale and retail in place, our next focus was manufacturing. My brother Jason and I formed Coblentz Chocolate Company in 1987. This venture further piqued our interest in manufacturing more of our own foods, leading to the acquisition of Snyder Foods in 1994 and Holmes Distributing in 1995. Both of these companies had been friendly competitors in the wholesale trade. They also manufactured several categories of food. Snyder Foods cooked jams, jellies and fudge. Holmes Distributing made cheese spreads. With these acquisitions we were able to achieve further efficiency. Now stores could buy from one company instead of three. Purchasing and picking up products also were more efficient.
Our team further maximized potential by opening our second retail store, this one in Berlin, in 1996—and acquiring Uncle Mike’s Beef Jerky in 1998. The tantalizing taste of Uncle Mike’s Beef Jerky made it a mouth-watering complement to our line of manufactured foods.
Acquisitions played a large part in the early growth of our company because our growth was directly linked to the friendliness we extended to our competitors. By not soliciting their customers, we treated them as we would want to be treated. Also, if any of our competitors were going to be short a product for their routes, they could count on us to supply it to them at a price that was just above our cost. I believe this was a factor in the management of these companies talking to us when they were ready to sell their businesses.
Because of these acquisitions we moved our wholesale operations to Millersburg for a period of three years. Our vision was to build a new warehouse in Walnut Creek. This dream was fulfilled in 1997 when we constructed our new warehouse facility. We designed our warehouse so that we could wrap our retail outlet around it when we outgrew our existing retail locations in Walnut Creek and Berlin. This happened in 2002. We were able to use the high ceilings and mezzanines from the warehouse to display the antiques and nostalgic items that I’ve collected over the years. This created a unique shopping experience as we continued to serve our customers with our low prices and Walnut Creek quality.
The response to the new store was overwhelming, and our customer count (both wholesale and retail) grew so much that we needed more space. We made a decision to build a new wholesale distribution center. This 60,000-square-foot facility was completed in 2007 and today serves more than 1,400 wholesale customers who feature Walnut Creek Foods products in their stores. This move vacated a large part of our back room that we converted to retail. We were able to give our departments more space to serve our customers better. We continued the nostalgic theme in our design because we truly have values that are time-tested. Today our customers continue to talk to their friends about our store. We’re seeing new people in our store every week. Why do folks want to do business with us? Because …
They trust us.
They know we deliver value.
We’re blessed with 220 associates who have the customers’ best interests at heart.
We treat others like we want to be treated.
Visiting our store is just plain fun!”Shisler’s Cheese House is a proud supplier of Walnut Creek foods!
Hot Pickled Garlic (14 Oz.)
Description of Walnut Creek Hot Pickled Garlic Walnut Creek Hot Pickled Garlic is an Amish classic. From the heart of Ohio’s Amish Country Walnut Creek. History From Walnut Creek Foods President, Mark Coblentz…”It all started with a pickup truck and a slide-in refrigerated box in April 1977. I was 21years old with more spunk than sense. A cousin told me about an opportunity where a local fellow had a cheese route for sale. I struck a deal that put me in business. There was a little problem, though: The previous route owner neglected to tell me that he had quit the route a month before, and I happened to be the first guy who came along. The business really wasn’t much more than that pickup truck, an assortment of 20 local products and a list of about 60 potential customers.
Early on a Tuesday morning I filled my truck and headed for Northeastern Ohio, peddling cheese and Trail Bologna to retail stores. Since I was using the previous owner’s invoices, I was hoping I wouldn’t have to pronounce one of the items listed—cheddar cheese—because I didn’t know if it was pronounced chead-er(like “header”) orcheed-er(like “reader”). My cheese experience at that time was limited to having tasted four varieties: Swiss, Baby Swiss, Longhorn and occasionally a Casino Brick.
Anyway, I was excited when the first store ordered two wheels of Baby Swiss and three rings of Trail Bologna—about $15 worth of product. I calculated that with 60 stores on my customer list, I could sell $900 for the week. The only problem was that the manager at the next store told me he didn’t need anything. That certainly burst my bubble. But I had an even greater disappointment later that first day when I learned that the largest customer had traveled to Holmes County to buy product directly from the manufacturer because the previous route owner hadn’t shown up for nearly a month.
It was all a great learning experience. I think my new customers sensed how hard I was trying to serve them. In fact, the large client who showed me the door the first day became one of my best customers after I showed up every week for six months. “You’ve earned my trust,” he told me. “I know you won’t leave me high and dry.” More than 30 years later his store is still an active customer.
Another customer took me under wing and helped me gain a number of new accounts. Because of these new clients’ requests, I soon realized that just 20 varieties of cheese weren’t meeting my customers’ needs. I began checking out additional products. I figured since I was already delivering at a store, I might as well maximize my marketing potential. Even though I didn’t have the benefit of education—or even experience—behind me, I did have a significant edge. That edge was that my parents had raised me with Christian values. My parents are conservative Amish Mennonite, and they had taught me to go the extra mile. They also taught me the importance of honesty.
Honesty and integrity have always been hallmarks of our company. Early on, one of my new customers received a three-cent credit from me. It convinced her that we were a company she wanted to do business with. She became a lifelong fan of Walnut Creek Cheese and a friend of the family. My first warehouse was a couple of refrigerated truck beds and a shed on my dad’s farm. In 1984, when more space became necessary, we built our first building in Walnut Creek, Ohio. We attached a retail store to it, primarily so I could justify having personnel to answer the phone for wholesale orders and pick-ups. Although the retail store began as an afterthought, it was the beginning of us becoming a team. In an interesting development, the retail exposure and knowledge of products needed to make retail successful were used to better serve our wholesale customers as well.
With both wholesale and retail in place, our next focus was manufacturing. My brother Jason and I formed Coblentz Chocolate Company in 1987. This venture further piqued our interest in manufacturing more of our own foods, leading to the acquisition of Snyder Foods in 1994 and Holmes Distributing in 1995. Both of these companies had been friendly competitors in the wholesale trade. They also manufactured several categories of food. Snyder Foods cooked jams, jellies and fudge. Holmes Distributing made cheese spreads. With these acquisitions we were able to achieve further efficiency. Now stores could buy from one company instead of three. Purchasing and picking up products also were more efficient.
Our team further maximized potential by opening our second retail store, this one in Berlin, in 1996—and acquiring Uncle Mike’s Beef Jerky in 1998. The tantalizing taste of Uncle Mike’s Beef Jerky made it a mouth-watering complement to our line of manufactured foods.
Acquisitions played a large part in the early growth of our company because our growth was directly linked to the friendliness we extended to our competitors. By not soliciting their customers, we treated them as we would want to be treated. Also, if any of our competitors were going to be short a product for their routes, they could count on us to supply it to them at a price that was just above our cost. I believe this was a factor in the management of these companies talking to us when they were ready to sell their businesses. Because of these acquisitions we moved our wholesale operations to Millersburg for a period of three years. Our vision was to build a new warehouse in Walnut Creek. This dream was fulfilled in 1997 when we constructed our new warehouse facility. We designed our warehouse so that we could wrap our retail outlet around it when we outgrew our existing retail locations in Walnut Creek and Berlin. This happened in 2002. We were able to use the high ceilings and mezzanines from the warehouse to display the antiques and nostalgic items that I’ve collected over the years. This created a unique shopping experience as we continued to serve our customers with our low prices and Walnut Creek quality.
The response to the new store was overwhelming, and our customer count (both wholesale and retail) grew so much that we needed more space. We made a decision to build a new wholesale distribution center. This 60,000-square-foot facility was completed in 2007 and today serves more than 1,400 wholesale customers who feature Walnut Creek Foods products in their stores. This move vacated a large part of our back room that we converted to retail. We were able to give our departments more space to serve our customers better. We continued the nostalgic theme in our design because we truly have values that are time-tested. Today our customers continue to talk to their friends about our store. We’re seeing new people in our store every week.