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Gruyere Cheese: A History As Rich and Fascinating As Its Flavor
HISTORY OF GRUYERE CHEESE
Gruyere cheese has a history as rich and nutty as its flavor. This is a cheese so good and so fascinating that countries went to war over it! Yes, you read that right… war.
Gruyere’s identity crisis
Is Gruyere a Swiss cheese? Is it French? Is it Austrian? It is hard to know. Medieval peasants developed this variety of cow’s milk cheese as a means of survival. It was developed in the mountainous town of Gruyeres, Switzerland (making it Swiss Cheese by its geographic origins). However, since the town is so close to the Franco-Swiss border, there are many similar varieties of cheese, including Comte and Beaufort, that are made in France that still fall under the umbrella term of Gruyere. To complicate matters even further, there is yet another variety of Gruyere cheese that originates on the Austrian side of the Alps. The Austrian variety is similar to the Swiss variety in taste, color, and texture. Regardless of the country of origin, there is no doubting that this creamy, sweet, and nutty cheese is nothing short of spectacularly delicious. Cheese this good is worthy of a distinction all its own; perhaps it is best to simply refer to Gruyere as an Alpine cheese.
The Gruyere War
Few things bring about international disharmony more than cheese. This was one time when the Swiss absolutely did not remain neutral. Cheese makers in France and Switzerland went to battle for three years over which country made the best Gruyere cheese. Both countries claimed to have exclusive rights to the “Controlled Designation of Origin” for Gruyere. Since both varieties of cheese have distinctly different taste and appearance, this caused a problem. The French believed they deserved the distinction since their cheese was more widely recognized. The Swiss argued that the cheese is named after a region on their side of the border, and they had been making the cheese longer. The debate was so heated the European Union (EU) had to step in to mediate. The EU decided in favor of the Swiss since the origination of the cheese came from Switzerland.
The Gruyere timeline
Gruyere cheese has a long and storied history dating back many centuries. Here are but a few of the highlights of this storied cheese.
The 12th Century
The region of Gruyere has been producing their namesake cheese since the early twelfth century. The inhabitants of the area during that time found a way to produce the cheese from the excess milk that was produced by their cows. They were eventually able to sell their cheese to people in France and Italy.
The 17th Century
The seventeenth century brought with it official recognition of the regional name of the cheese. It was around this time that the exportation of the cheese began to take off. Since its popularity was beginning to grow, the concern for the protection of its origin also began to take root. But, not until the 1762 was the word that specified its origin entered into the dictionary of the Académie Francaise.
The 18th and 19th Centuries
During the late eighteenth and early nineteenth centuries, many people from the town of Fribourg, Switzerland immigrated to the Gruyere region. This movement extended the geographic production zone of Gruyere cheese to the neighboring villages of Vaud, Neuchatel, Jura, and some areas of France. However, there was no trade protection in place, and the cheese was often imitated. By the mid-nineteenth century, a campaign toward structuring trade and a fight for recognizing designation of origin was begun.
The 20th and 21st Centuries
Discussions regarding Gruyere cheese took place in Madrid in 1891, Paris in 1926, and Rome in 1930. The result of these meetings was an agreement to protect the denominations of goods and their origins. However, it was not until 2001 that Gruyere cheese was awarded “Controlled Designation of Origin” protection, which regulates the methods of locations of the production of the product in Switzerland. In 2011, it received the same designation for the entire continent of Europe.
Interesting miscellaneous facts about Gruyere cheese
A food with such a long and storied history must have some interesting facts about it, and Gruyere does not disappoint in that area. Here are a few interesting Gruyere tidbits to chew on:
The hole controversy
There is some international controversy regarding the presence of holes in Gruyere cheese. According to French agricultural law, French-style Gruyere cheese must have holes in it. However, in the Swiss varieties of Gruyere, no holes are present.
A cheesy faux pas
An old legend states that way back in AD 161 Emperor Antonin the Pious actually died of indigestion after eating too much Gruyere cheese. At least he went happy and satisfied!
Thankfully, today Gruyere does not carry with it so much controversy. All you have to do is enjoy it and Shisler’s Cheese House can bring the Gruyere experience to your taste buds with our own supply of the famed Gruyere Cheese. Stop in and pick some up today or order online here!
Grilled Cheese Paradise: 50 Varieties of Grilled Cheese That Will Blow Your Mind
How to make grilled cheese:
1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.
2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
1. Classic Sandwich: 2 slices cheddar, Monterey Jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.
2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.
3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each Cheddar, Muenster and Swiss cheese.
4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice Monterey Jack or American cheese, some pickled jalapeno slices and 1 slice cheddar. Cook, flipping once, until golden.
5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos.
6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)
7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.
8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup.
9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture.
10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.
11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice Havarti, 2 to 3 tablespoons chicken salad and another slice of Havarti. Cook, flipping once, until golden.
12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each Monterey Jack and ham. Cook, flipping once, until golden.
13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each Provolone and Mozzarella. Top with another slice of bread and cook, flipping once, until golden.
14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.
15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden.
16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden.
17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice Muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten.
18. Cajun Sandwich: 2 slices country white bread with 2 slices Provolone. Cook in butter with a pinch of Cajun seasoning.
19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese.
20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)
21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden.
22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden.
23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet.
24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil.
25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden.
26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden.
27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden.
28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden.
29. Hot Dog: Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten.
30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.
31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden.
32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.
33. Bacon-Waffle-Cheddar Sandwich: 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.
34. Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.
35. Pear-Camembert: Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden.
36. Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden.
37. Hawaiian: Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden.
38. Taleggio and Broccoli Rabe: Sandwich 2 slices crusty bread with 2 slices taleggio and some sautéed broccoli rabe. Cook in a mixture of butter and olive oil.
39. Ricotta-Garlic: Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.)
40. Fried Mozzarella: Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.
41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts.
42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.
43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.
44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives.
45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.
46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden.
47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.
48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden.
49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden.
50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.
Be sure to make a stop at Shisler’s Cheese House and let us help you make your next grilled cheese masterpiece with our wide selections of imported and domestic cheeses!
The Cheese Report Card: A Guide to the Best Cheeses
Though high in saturated fats, it provides many essential nutrients including protein, vitamin D and zinc as well as calcium.
Here’s a round-up of your favourite cheeses and how healthy they are. All figures are based on a healthy portion size of 30 grams (a matchbox-size chunk).
- Swiss
120 calories, 9 g fat, 290 mg calciumVery high protein, with a matching high-mineral content. A 30g portion of Emmenthal provides more than a third of the Recommended Daily Allowance (RDA) of calcium and nearly a tenth of the RDA for zinc – essential for healthy skin, reproductive health and the immune system.Health score: 8/10
Brie
96 calories, 8 g fat, 162 mg calciumMost people assume it is one of the fattiest cheeses, but it has lower levels than cheddar or stilton and a good quantity of calcium. It is also a reasonable source of zinc and the rind is rich in vitamin B1 – essential for cells to release energy.
Health score: 6/10
Camembert
89 calories, 7 g fat, 105 mg calcium
Camembert has a third less fat and a quarter fewer calories than hard cheeses. It is high in folic acid which the body needs to make red blood cells, though pregnant women (who need a higher intake of folic acid) should avoid Camembert.
Health score: 5/10
Parmesan
136 calories, 9.8 g fat, 360 mg calcium
Extremely high in calcium, just a tablespoon of Parmesan grated over pasta supplies 15 per cent of the RDA. It is also the best cheese for zinc, although it is high in salt.Health score: 9/10
Cottage Cheese
29 calories, 1.2 g fat, 22 mg calcium
This is the only truly low-fat cheese, making it ideal for slimmers. But the downside is a low calcium content, which reduces its nutritional rating compared with other cheeses.
Health score: 5/10
Cheddar
124 calories, 10.3 g fat, 216 mg calcium
One of the highest-fat cheeses, but it’s also a good source of calcium and zinc. A national favourite, nonetheless.Health score: 6/10
Half-fat cheddar
78 calories, 4.5 g fat, 252 mg calcium
Also higher in protein, calcium and zinc than normal cheddar. But on the downside, it’s a bit lower in vitamins A and D.Health score: 9/10
Cream cheese
132 calories, 14.2 g fat, 29 mg calcium
The unhealthiest cheese as it is close to 50 per cent pure fat and has only a fraction of the calcium content of many hard cheeses.
Health score: 2/10
Edam
100 calories, 7.6 g fat, 231 mg calcium
Contains a medium amount of fat, is rich in calcium, but high in salt so is not advisable for high blood pressure sufferers.
Health score: 8/10
Goat’s cheese
59 calories, 4.7 g fat, 57 mg calcium
Low in calories and richer in vitamin D (an important bone-strengthener) compared with cow’s milk cheeses, although it is not a great source of calcium or zinc.
Health score: 6/10
Processed cheese slices
78 calories, 5.6 g fat, 213 mg calcium
Rich in calcium and lower in unhealthy saturated fats than unprocessed cheese. Gets its dubious ‘plastic appeal’ from added milk proteins, modified starch, preservatives and emulsifiers.
Health score: 6/10Feta
75 calories, 6 g fat, 108 mg calcium
Made with sheep’s milk, it has a moderate amount of calcium and fewer calories than half-fat cheddar. Feta is also a better source of vitamin D than cow’s milk cheese, but is also the saltiest variety – a 30g portion has a fifth of the daily guideline intake for women.
Health score: 7/10
Mozzarella
90 calories, 7.5 g fat, 155 mg calciumA medium-fat cheese which can be disproportionately high in unhealthy saturates. However, it has a good calcium content.
Health score: 7/10
Ricotta
56 calories, 4.4 g fat, 63 mg calcium
Fairly low in fat and salt, and contains low to medium amounts of calcium.Health score: 7/10
Stilton
123 calories, 10.7 g fat, 96 mg calcium
Similar to cheddar in fat and calories, but has a much lower calcium content. It is high in folic acid, though, like all blue-veined cheese, it is not suitable for pregnant women as it carries a listeria risk.
Health score: 4/10
Be sure to stop by Shisler’s Cheese House to pick up your supply of healthy cheeses or order online here!
Amazing Recipes To Satisfy Your Hunger For Cheese
Something warm for lunch: straight-from-the-oven ham and cheese turnovers.
INGREDIENTS
- 1 1-pound package refrigerated pizza dough
- 8 ounces deli ham, thinly sliced
- 4 ounces Swiss cheese, thinly sliced
- 1/2yellow onion, cut into thin rings
- 2 teaspoons whole-grain mustard
- 2 tablespoons extra-virgin olive oil
- 1 small head romaine, torn into pieces
- Heat oven to 400° F. Roll the pizza dough into a 14-inch circle and cut into 8 triangles.
- Stack a slice of ham and cheese and some onion on the bottom of each triangle and roll the dough up around the filling. (Some will stick out the ends.)
- Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes.
- Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the turnovers.
Cheddar cheese and horseradish give an ordinary roast beef wrap some bite.
INGREDIENTS
- 4 ounces cream cheese, softened
- 2 tablespoons prepared horseradish
- 4 large flour tortillas
- 1 head romaine lettuce, tough ribs removed
- 8 ounces thinly sliced deli roast beef
- 4 ounces Cheddar, thinly sliced
DIRECTIONS
- In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla.
- Layer the tortillas with the lettuce, roast beef, and Cheddar and roll up.
Try these on a cold winter Sunday: red pepper–flaked scones made with buttermilk and Swiss cheese.
Crispy tacos get a fresh mix of pinto beans and Cheddar.
INGREDIENTS
- 1 15-ounce can pinto beans, rinsed
- 3/4 cup mild salsa
- 1 heart of romaine
- 8 taco shells
- 1 cup shredded Cheddar
DIRECTIONS
- In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
- Tear the lettuce into bite-size pieces.
- Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.
Swiss cheese, eggs, and prosciutto are sandwiched together in a crisp, golden Panini.
INGREDIENTS
- 8 large eggs
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- 4 soft rolls, halved lengthwise
- 8 ounces prosciutto, thinly sliced
- 8 ounces Swiss cheese, thinly sliced
DIRECTIONS
- In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
- Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.
- Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
- Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.
- Repeat with the remaining sandwiches.
Monterey Jack melts into scrambled eggs spiced with salsa.
INGREDIENTS
- 1 1/2 tablespoons unsalted butter
- 10 eggs
- 2 tablespoons milk or water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Monterey jack cheese
- 3/4 cup salsa (drained)
- 1 cup crushed tortilla chips
DIRECTIONS
- Heat butter in a large nonstick skillet over medium heat.
- Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.
This tangy, oozy dish is loaded with Swiss cheese.
INGREDIENTS
- 3 eggs
- 3 cups buttermilk
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1/8 teaspoon freshly ground pepper
- 2 pounds baking potatoes, peeled and cut into 1/8-inch slices
- 2 pounds Granny Smith apples (unpeeled), cut into 1/8-inch slices
- 1 pound Swiss cheese, shredded
- 1/4 pound Parmesan, grated
DIRECTIONS
- Heat oven to 400° F.
- Coat a 3 1/2-quart casserole with cooking spray. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt, and pepper; set aside.
- Arrange a layer of slightly overlapping potatoes in the casserole. Cover with a layer of apples and sprinkle with a third of each cheese. Pour a third of the egg mixture on top. Make 2 more layers.
- Bake, covered, 1 hour, 15 minutes. Remove cover and bake another 15 minutes or until the potatoes are tender. Remove from oven. Serve warm or at room temperature.
Everything but the kitchen sink goes into quesadillas finished off with Cheddar or Monterey Jack.
INGREDIENTS
- 1 15.5-ounce can black beans, drained
- 1 11-ounce can corn kernels, drained
- 3/4 cup salsa, drained
- 18-count package large flour tortillas
- 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
- 1 small red onion, thinly sliced
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce, sliced 1 inch thick
DIRECTIONS
- Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
- Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
- Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
- Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Cut each quesadilla into 6 wedges. Serve with the salad.
Smile and Say Cheese! Cheese Promotes Dental Health!
Dairy products are important for good overall health, especially its contributions to our bone health. Eating cheese and other dairy products are also known to promote dental health as they help protect teeth against cavities, according to a study published in the an issue of General Dentistry
In the study conducted for that publication, researchers randomly assigned 68 participants aged 12 to 15 to one of four groups: cheese, milk, sugar-free yogurt or control (paraffin). The subjects chewed or swished their product for three minutes and then swished their mouths with water. Researchers measured the dental plaque pH level at four sites in each participant’s mouth at a period before consumption and then at periodic intervals at 10, 20 and 30 minutes after consumption of these products.
The subjects in the milk, sugar-free yogurt and paraffin groups had no real significant changes in the overall pH levels in their mouths. The pH levels for those who ate cheese, however, increased rapidly and dramatically at each interval following consumption. This would suggest that cheese has anticavity properties and that eating cheese could help fight the dental battle against cavities and plaque build up.
A pH level lower than 5.5 puts a person at risk of tooth erosion, which is a process that wears away tooth enamel and opens the door for plaque build up and tooth decay. “The higher the pH level is above 5.5, the lower the chance of developing cavities,” explains Vipul Yadav, lead author of the study.
The study results illustrated that the rising pH levels in the cheese group might have occurred because of increased saliva production, which could have been caused by chewing through the cheese itself. Also, various compounds found in cheese itself may adhere to tooth enamel and help protect teeth from acid that would otherwise eat away at the enamel on teeth, leading to tooth decay.
“It looks like dairy does the mouth good,” says Academy of General Dentistry spokesperson Dr. Seung-Hee Rhee, “Not only are dairy products a healthy alternative to carb or sugar-filled snacks, they also may be considered as a preventive measure against cavities.”
From an early age, we are encouraged to drink our milk. To the inevitable question “why” comes the response”, milk is good for you because it aids in the building of strong bones and teeth.” The same holds true for the other members of the milk family like yogurt and cheese. Dairy products are also good sources of protein as most nutrition programs suggest several portions of dairy products per day, more for young, growing children or pregnant or breast-feeding mothers.
But it turns out that eating cheese may be good for your teeth in more ways than one. Eating cheese may help reduce the incidence of cavities. When food is eaten, the pH often drops as the mouth becomes more acidic from the foods that are chewed. Teeth are very sensitive to acid and it appears that eating cheese helps maintain a pH level in the mouth that is safe for maintaining dental health and strong teeth. Under experimental conditions, it was shown that the pH drop following consumption of a 10% sugar solution was 4.26, but when the sugar solution was eaten after cheese, the pH dropped to only 6.48.
Aged cheddar, Swiss, blue, Monterey Jack, brie, Gouda, and processed American cheese all have been shown to reduce dental caries.
Let Shisler’s Cheese House be your dental health supporter as we have a wide selection of cheeses that can bring out that beautiful smile of yours!
Lucerne Cheese – A Healthy Low Fat Option
Most of us are partial to cheese and enjoy choosing from over thousand different varieties. Cheese comes in a variety of different textures, flavors and aromas. If you are very fond of cheese and are health conscious, low fat varieties such as Lucerne cheese can add nutrition and flavor to our food through the year.
Cheese is categorized into varieties based on the methods used for production, type of milk used, local preference and taste. Cheese making is an art by itself and is as delicate as wine making. There are many health benefits of including low fat cheese in our daily diet.
Cheese enhances bone health and prevents osteoporosis. Cheese is also rich in calcium and offers all related benefits. For vegetarians, cheese provides ample protein. A cube of cheese contains around 5 to 7 grams of protein.
One of the most popular low fat cheeses used by dieters is Lucerne cheese. This cheese comes with small holes and is semi-soft and young. It is low in sodium and fat and comes in a mild, smooth and light flavor. If you are cautious about your sodium intake or if you are on a strict diet, this cheese is ideal for you.
The aging process during the making of Lucerne cheese and other low fat or normal cheese breaks down the milk sugar. It is therefore low in carbohydrates and ideal for diabetics. Low fat cheese is also ideal for those who are intolerant to lactose as it contains minimal or no lactose.
You can enjoy cheese in many ways. The best way to enjoy the goodness of Lucerne cheese is to grate it over soups and salads. If you wish to enjoy mouthwatering, delicious, cheese dripping sandwiches, add in a slice to your whole wheat vegetable sandwich.
Make steamed broccoli and melt Lucerne cheese over it to enjoy a delicious snack. This low fat cheese can also be had with fruits as appetizers. You can enjoy cubes of Lucerne cheese for a snack as you do not have to worry about the fat content.
Lucerne cheese comes with 17% fat calories, 38% protein calories and 45% carbohydrate calories. Add in a generous quantity of low fat cheese like Lucerne cheese in your diet and complement this with regular exercise and you are on your way to a healthy and fit lifestyle. You can find recipes for mouthwatering dishes using Lucerne cheese. Be sure to try them all.
In addition to Lucerne cheese, we also have other healthy cheeses including Farmer’s Cheese, Lacy Swiss, Lacy Baby Swiss, and several varieties of yogurt cheese. Check out our skinny alternatives section for more healthy yet delicious alternatives.
Please tell us your favorite use for Lucerne Cheese by commenting in the box below.
NUTRITIONAL FACTS:
Serving Size 1 Oz. (28g) Servings Per Container 32 Calories 90
Total Fat 7g (9%)
Saturated Fat 4.5g (23%)
Trans Fat 0g
Cholesterol 15mg (5%)
Sodium 65mg (3%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g (0%)
Total Sugars 0g (0%) – Includes 0g added sugars
Protein 8g
Vitamin D <1 mcg (0%) :: Iron 0 mg (0%) :: Calcium 279 mg (28%) :: Potassium 20 mg (0%)
*Percent Daily Values (DV) are based on a 2,000 Calorie Diet
Wine Pairings with Cheese: The 29 Most Popular Cheeses
Wine Pairings with Cheese can be particularly challenging. One must select cheeses and wines that compliment each other perfectly without the flavors competing or overwhelming one another. So here is an alphabetical listing of 29 of the most popular cheeses in the United States and suggestions for wines that pair well with them. Keep in mind this list is not comprehensive. There are other wines that pair well with these cheeses. But these are the best matches in my humble opinion. This list should easily print to two pages so it can be used as a handy guide. Hopefully it will help you impress you friends at your next gathering. Click on any cheese to find more information and other pairing options.
Amish Butter Cheese – Chardonnay
Asiago Cheese – Beaujolais, Chardonnay, Cabernet Sauvignon, Chianti, Merlot. Pinot Noir, Riesling, Sauvignon Blanc, Syrah (Shiraz)
Baby Swiss– Asti Spumanti, Cabernet Sauvignon, Chardonnay, Dolcetto, Riesling, Sauvignon Blanc, Sparkling/Champagne, Vidal Blanc
Bacon Cheese– Baco Noir, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Gris, Pinot Noir
Brick Cheese– Baco Noir, Gamay Noir(Beaujolais), Gewurztraminer, Pinot Gris, Zinfandel
Canadian Cheddar (Sharp) – Cabernet Franc, Cabernet/Merlot(Bordeaux), Cabernet Sauvignon, Chardonnay, Merlot, Rioja, Sauvignon Blanc, Pinot Gris, Pinot Noir, Syrah(Shiraz), Tempranillo, Zinfandel
New York Cheddar (Medium)– Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewurztraminer, Merlot, Pinot Gris,Pinot Noir
Colby Cheese– Chardonnay, Dry Champagne/Sparkling Wine, Gamay Noir(Beaujolais), Muscat, Riesling, Rose/Blush, Sauvignon Blanc
Danish Blue Cheese– Cabernet Franc, Cabernet/Merlot (Bordeaux), Cabernet Sauvignon, Desert Wines-(Icewine, Late Harvest Muscat, Riesling, Vidal Blanc, Viogniers), Maderia, Port-Tawney, Sherry
Farmer’s Cheese– Chardonnay, Gamay Noir(Beaujolais), Muscat, Pinot Noir, Reisling, Rose/Blush
Goat Cheese – Beaujolais, Chablis, Sancerre, Sauvignon Blanc, Tempanillo
Gouda– Beaujolais, Champagne/Sparkling Wine, Chardonnay, Pinot Gris, Riesling, Sauvignon Blanc
Gruyere– Beaujolais, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir, Riesling, Syrah (Shiraz), Sauvignon Blanc
Havarti Cheese – Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Zinfandel
Havarti with Caraway – Beaujolais, Cabernet Sauvignon Merlot, Pinot Noir, Riesling, Sauvignon Blanc, Zinfandel
Havarti with Dill– Cabernet Franc, Cabernet/Merlot (Bordeaux), Rioja, Tannat, Tempranillo
Horseradish Cheese– Gewurztraminer, Muscat, Pinot Noir
Marble Cheese– Baco Noir, Cabernet/Merlot(Bordeaux), Cabernet Sauvignon, Grenache, Merlot, Rose/Blush
Mozzarella– Beaujolais, Chianti
Muenster– Baco Noir, Gamay Noir(Beaujolais), Gewurztraminer, Pinot Gris, Zinfandel
Parmesan– Baco Noir, Cabernet Franc, Cabernet Sauvignon, Cabernet/Merlot(Bordeaux),Grenache,Sherry, Syrah (Shiraz), Zinfandel
Provolone – Beaujolais, Chardonnay, Chianti, Syrah (Shiraz)
Pepper Jack Cheese– Gewurztraminer, Pinot Noir, Sauvignon Blanc
Raclette – Fendant, Pinot Gris, Riesling, Savoie
Romano (Pecorino) – Cabernet Sauvignon, Chianti, Merlot, Zinfandel
Sharp Swiss– Cabernet Franc, Dolcetto, Gerwurztraminer, Grenache, Merlot, Muscat, Riesling, Vidal Blanc
Swiss Cheese – Beaujolais, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Gris. Pinot Noir, Riesling, Sauvignon Blanc
Smoked Cheddar– Cabernet Franc,Cabernet/Merlot(Bordeaux), Cabernet Sauvignon, Grenache, Merlot, Pinot Gris, Pinot Noir, Syrah(Shiraz), Tempranillo, Zinfandel
Smoked Gouda – Chateauneuf-du-papa, Chianti, Garnacha, Merlot, Sangiovese, Syrah(Shiraz), Tempranillo
Most of the suggested wines should be available at your local wine and spirit store. Please feel free to give feedback on this list or additional wine pairing suggestions.
The Art of Cheesemaking
[youtube=http://www.youtube.com/watch?v=_hjYzEMf4ZY]
Here is a video demonstrating the difference in the Amish Cheesemaking process. Video footage courtesy of one of our principal local cheese suppliers, Guggisberg Cheese. Here are links to the cheeses described in this video:
Swiss Cheese
And you can find over 60 other cheeses, including several others produced by Guggisberg Cheese at: https://cheesehouse.com/cheese.aspx
Making Cheese The Amish Way
We now live in a society whose greatest value has become productivity. We get our news from short sound bites from the internet or TV now instead of reading the paper. We rarely read books anymore. We listen to them while we are stuck in traffic, trying to get to work so we can get as much done in as little time as possible. The products we buy are made with the same goal in mind: maximum efficiency. But those who produce the few products that we still make in the U.S., whose ultimate goal is maximum efficiency, seem to have lost their standard of quality. They make it fast, but what happened to the concept of taking your time and doing it right? Some things just cannot be made fast without sacrificing quality.
One of those products is cheese. Mass produced cheeses all seem to have the same “tinny” metallic taste. That is because the manufacturers add chemicals to speed up the maturing process, but the residue from these chemicals creates that metallic aftertaste. The corporate manufacturers even rush the cows to produce more milk by injecting them with hormones and feeding them over processed feeds that are measured and distributed by computers. While these processes are efficient, we all agree that the quality suffers greatly.
Fortunately for cheese lovers, there is still a culture among us that believes in doing almost everything the old fashioned way: The Amish. Cheese making is a skill brought to Ohio by the earliest Swiss and German immigrants, and it still survives in Ohio Amish Country to this day.
Not only do the Amish have traditional knowledge and skill in the trade, there are numerous Amish dairy farmers in the area that provide the best possible milk. The cows are hormone free and they feed on natural grasses native to the valleys of northern Ohio that have never been sprayed with pesticides. The average Amish farm has only ten cows, so they can be more closely monitored. The milk is delivered to the cheese makers in numbered cans that can be traced back to the exact farm, and even the exact cow it came from. This provides a quality control system that prevents any sub-standard milk from entering the supply, but does not affect the distinctive Amish farming methods.
Cheese making is an art and a science, so some modern technology has been added to the final cheese production process to ensure a sanitary and healthful product. But the technology has all been carefully introduced so as not to affect the quality of the cheese. The milk is pasteurized to prevent the introduction of any foreign bacteria. The cheese is now made in stainless steel vats as they are easier to clean and more sanitary than the old copper kettles. The enzymes that are introduced to form the cheese curds are now more carefully measured to ensure the highest quality. No chemical preservatives are added, but the individual pieces of cheese are vacuum packed and refrigerated after the aging process is complete to ensure the cheese stays fresh until it makes its way to your table. All of this ensures an unmatched standard of quality.
Most Amish made cheeses have a cream content level of up to 33% milk fat, which is high compared to mass-produced cheeses, but that’s what makes them so creamy and full flavored. The cheeses are refrigerated during storage, but are best served at room temperature. There are over 50 flavors of cheese that are made in Ohio’s Amish country. The most notable are Amish Swiss, Sharp Swiss, Baby Swiss, Amish Butter Cheese, Colby, Farmers Cheese, Jack Cheese, Marble (Colby Jack), and Yogurt Cheese. They also produce numerous variations of each including smoked varieties and cheeses infused with peppers, onions, and bacon to name a few. A byproduct of the cheese making process is also butterfat, which is used to make Amish Butter, the best butter most will ever taste.
But the Amish level of patience and dedication does not only apply to dairy products. Their religion discourages them from worldly pursuits, so their ultimate goal in everything they do is perfection rather than profit. Their patience and dedication is evident in their other specialty foods including fruit preserves, pickled vegetables, and the specialty meats that they inspired. Anyone who has ever visited Ohio’s Amish Country has most likely seen the top quality bedding and furniture they have also become famous for.
For the cultural tourist, Ohio’s Amish Country is a must see. The cheese connoisseur need not leave his/her own living room. All of the cheeses and other delicacies mentioned are available over the Internet. But nothing compares to actually visiting and seeing the labor of love firsthand.
Lacey Baby Swiss
Baby Swiss is another of our local selections, made in Charm, Ohio by the original producer Guggisberg Cheese. Some of Our other Signature local cheeses include Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each.Lacey Baby Swiss is a young, semi-soft cheese distinguishable by its myriad of small holes. Baby Swiss is closely related to Swiss cheese, made by substituting water for the milk’s whey to slow bacterial action, Lacey Baby Swiss has smaller holes and a milder flavor. Lacey Baby Swiss has a delightfully creamy and mild taste, but a lower calorie and sodium content than the original.
Smoked Baby Swiss is also available, along with Baby Swiss for those who prefer the original version.
History of Lacey Baby Swiss
Baby Swiss originated in 1967 just outside of Charm, Ohio, and was invented by cheese connoisseur Alfred Guggisberg, an alumnus of the famous Swiss Federal “Molkereishulle” (cheese maker’s institute). The name Baby Swiss was coined by Alfred’s wife, Margaret Guggisberg, who thought that in comparison to the larger wheels of traditional Swiss cheese, when placed side by side, the new cheese looked like a baby. While Lacy Baby Swiss is produced in the same area and was inspired by the original Baby Swiss, it is not produced by Guggisberg Cheese. Guggisberg’s lower fat and sodium cheese is Lucerne Cheese.
Lacey Baby Swiss Nutritional Information
Wine Pairing for Lacey Baby Swiss
Like its close relative Swiss cheese, Lacey Baby Swiss pairs very well with numerous wines. The most popular pairings are Cabernet Sauvignon and Merlot. Beaujolais and Pinot Noir are also great matches. If you prefer white wine, Chardonnay, Riesling, and Sauvignon Blanc pair well with Lacey Baby Swiss. And for the beer lover, Lacey Baby Swiss goes well with Lager, Pale Ale, and Weiss Beer.