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Enjoy These WonderFALL Treats At Shisler’s Cheese House!
Fall is such a refreshing time of the year, the kids are back at school, the weather is cooling down, Halloween is just around the corner and most importantly, the Football Season has begun!
Come on down to Shisler’s Cheese House and check out these amazing gift boxes packed with dreamy treats for our Fall occasions!
If you are out of state, you can always visit our website and order your goodies online to be delivered straight to your door.
Going back to college this Fall? Come down and get yourself our ‘Back To School Care Package‘!
This gift box is perfect for students going back to college as it contains a selection of popular foods amongst young adults. If you are feeling homesick, these home comforts will help with that. You can share these treats with your friends and dorm mates, make a night of it! The good thing about this care package is that the items do not require refrigeration and are not very perishable.
This gift box is also rather good for military service men and women. Sending them a piece of home overseas is a perfect gesture.
The gift box contains generous amounts of the following items:
– Banana Split Mix
– Blue Raspberry Licorice
– Buggy Trail Mix
– Cinnamon Graham Pretzels
– Mikey’s Mix
– Peanut Butter Pretzels
– Shisler’s Private Label Raspberry Pretzel Dip
Taste the most amazing flavors of Fall in Amish Country without ‘Fall Harvest Collection‘ gift box!
What better way to welcome Fall into your home than enjoying our Fall Harvest Collection fresh from Amish Country. Not only will you be tasting the flavors of Fall, you will be supporting the local Amish community with their fresh and high-quality products.
This package is only available for a limited time.
The gift box includes:
– Baby Swiss Cheese (2 Lbs.)
– Streb Meats Smoked Sausage (1 Lb.)
– Cranberry Delight (1 Lb.)
– Pumpkin Muffin Mix
– Pumpkin Butter (Not Pictured)
– Popcorn on the Cob
Enjoy Football Sunday’s with a ‘Football Season Special‘!
What’s better than cheese and bologna while watching your favorite team win? Nothing is better than that! Order your Football Season gift box today ready for the weekend and all things Football. Our gift box is tailored for sport’s fans, containing a custom spread of cheese and trail bologna!
The gift box includes:
– Swiss Cheese
– Troyer’s Trail Bologna
– Pepper Jack Cheese
– Shisler’s Private Label Mustard
– Shisler’s Private Label Hot Pepper Relish
– Carr’s Crackers
How The Aging Process Works
As they say in the real world, age doesn’t matter. However, in the cheese world, it truly does matter. Aging, otherwise called ripening is one of the most important parts when producing cheese. When we set cheeses to mature in controlled environments, they begin to develop their unique textures, appearances, aromas, and flavors. For example, when Swiss cheese ages, holes begin to form and it firms up.
Timing
The scientific processes of when cheese ages are as followed: the enzymes and microbes develop inside the cheese and breaks down milk fat and proteins into a complex mix of amino and fatty acids. In simpler terms, aging basically transforms the texture of the cheese and intensifies the flavor.
For most cheeses, the aging period usually requires two weeks to two years in order to develop their unique attributes. When cheese ages it generally gets a lot more firm and distinctive in flavor and aroma. When aged for 24+ months, Parmigiano Reggiano becomes a lot more complex, developing a fruity taste alongside a gritty, firm texture. Not every cheese is aged though, mild cheese like cream cheese, cottage cheese and ricotta aren’t aged at all and are consumed when fresh.
Temperature
Temperature is very important when it comes to aging. Cheese is stored in cellar or cave type environments which have a closely monitored temperature and humidity. Not all environments are the same though, it all depends on what type of cheese is being made. When it comes to aging, soft cheeses, cooler temperatures are used and the process takes a lot longer because you must age soft cheeses slower to avoid bacteria, in a result of high moisture. If you want to age firm cheeses, high temperatures are used to get rid of excess moisture.
For general aging, the temperatures of the environments that aging takes place in a range between 10 degrees C to 15 degrees C. High moisture conditions are pretty normal, along with at least 80% humidity upwards.
Aging Techniques
Like many things, there are different ways to age cheese. Lots of different techniques are used to make many of the amazing cheeses we love. There are two main techniques which are called surface ripening and interior ripening.
For surface ripening, the aging begins on the outside of the cheese and progresses towards the inside. To encourage the growth of rind, microorganisms are rubbed onto the outer surface of the cheese. Brie, Munster, Morbier are an example of surface ripened cheeses which are also washed in a saltwater brine during the process. Sometimes, the brine is seasoned with wine and spices which carry flavor into the cheese and nurtures bacterial growth.
When it comes to interior-ripened cheeses, it is opposite to surface ripening and begins from the inside of the cheese and moves outward. The cheese is coated with wax to prevent further oxygen action on the surface, once it is done aging. Examples of an interior- ripened cheeses are Cheddar and Swiss.
For interior-ripened blue cheeses such as Gorgonzola, Stilton, and Roquefort, they contain additional bacteria and molds introduced to them during an aging period. Sometimes, the Penicillium molds are injected into the curd whereas other times, the microbes are already present in the air and grow within the aging cheese. For these molds, they grow into small fissures within the cheese, creating the famous blue-green veins and sharp flavor throughout the cheese.
All About Cheese Textures
Silky, firm, soft and crumbly- just a few of the delicious textures available in our favorite, mouth-watering cheeses. It may not seem it, but the texture is detrimental to the way cheese is classified and marketed to be sold.
The texture of cheese really all depends on how they were made. They could be creamy, grainy or plain hard. Generally, the texture is dependent on the age of the cheese and how much moisture it contains. The more moisture content, the softer the cheese is, while harder variations may be a lot older and subjected to heat to make them drier. To get a better idea, let’s explore the various cheese textures and how they are created and classified.
Ripened Or Fresh?
Although there are many variations, cheese can be generally broken down into two broad types: ripened and fresh. With ripened cheeses, curds are drained by many different ways such as soaking, cooking or bacteria inoculation. The ripened cheeses are then stored according to a specific recipe after they are cured. While using various humidity and temperature controlled environments, cheese makers can formulate a variety of textures.
For fresh cheeses, they are ready to be eaten soon after the whey is drained from the curds. Although they may be molded or pressed into different, they are still soft and spreadable in texture. Popular fresh cheeses are Ricotta, Mascarpone, and Cream Cheese.
Soft-Ripened
These cheeses are surface-ripened and are neither cooked or pressed. Instead, bacteria processes are used to ripen from the outside in. They develop golden colored rinds and can range from creamy to semi-soft. Favorites include Camembert and Brie.
Semi-Soft
Semi-soft is soft but still sliceable. They can even be pressed and might be cooked. Cheeses which are in this category are Gouda, Monterey Jack, and Tilsit.
Semi-Firm
Semi-firm cheeses are cooked and pressed but not aged as much as fully hard cheeses. Although they are generally firm, they are not crumbly. Popular semi-firm cheeses are Swiss, Cheddar and Edam.
Hard
These cheeses are typically aged for 2 years and they are cooked and pressed. Hard cheeses are also very firm and dry. Popular hard cheeses include Asiago, Parmesan, and Pecorino.
Special Process
With special cheeses with unique texture qualities, comes special cheese making processes. An example would be when blue cheese is made, it is either inoculated, punctured or sprayed with spores of molds like Penicillium Roquefort during the aging period. After this, the cheese develops the famous pockets of blue-green mold, forming the creamy, gritty texture. Another part of the special process is called “pasta filata”. Putting a curd in a hot whey bath and kneading and stretching it until it is pliable creates a thing called “spun paste” cheeses.
Storing Cheeses Based On Their Textures
To fully experience and enjoy the distinctive textures of your favorite cheeses, it is best to store them based on their type. Here is a simple guide on how to store your cheese based on their texture.
Semi-Soft, Semi-Firm And Firm
The best way to store cheeses like Cheddar, Gouda, and Parmesan, they should be wrapped in airtight plastic bags and placed in a refrigerator compartment or the location which is warmest in the refrigerator. Many varieties will be good for many weeks. If you want to store the cheese for more time, you can lightly dampen a paper towel with vinegar and then fold it around the cheese before wrapping and refrigerating. It will also make it less likely that mold will be able to grow, but if it does indeed happen, you can simply cut away the molded portion and discard it. Cutting away mold is only good for semi-soft, semi-firm, and firm cheeses, it is dangerous to consume molded fresh or soft ripened cheeses.
Soft-Ripened
If you are wanting to ripen cheeses like Camembert and Brie, wrap them tightly and store them at a cool room temperature for around a day. When the cheese is ripe, store it in the coldest part of the refrigerator for two weeks at the most. If mold appears on soft-ripened cheese, it is an indication that it is no longer good or safe to consume.
Fresh
Fresh cheeses like Cream Cheese and Ricotta perish quickly. It is ideal to purchase them at food markets with a good turnover and to check the packages for expiry dates because many times the packages are only good for a couple days. You should store the fresh cheese in the coldest part of the refrigerator for no longer than two weeks or the expiry date, depending on which comes first. If you are consuming Cream Cheese, you should use it within one week of opening and it should be rewrapped thoroughly.
Discovering Dutch Cheeses
Amongst the famous windmills and glorious green pastures full of grazing cattle, Holland’s history has a heritage of cheese, milk, and butter that dates back centuries. Although the country is just a speck on the world map, it may be surprising to know that such a small European country is, in fact, the world’s largest exporter of dairy products! Holland sends the majority of their cheese to America, Western Europe, and Japan, the dairy industry is what keeps Holland thriving.
The Dutch cheese industry has undergone a massive modernisation in this last century. Modernisation that has brought technology such as milking machines and computers to farm. Despite the advancements, there are still many dairies who make cheese the traditional way, as well.
Cheese making remains an art which is ingrained in Dutch culture. Traditional cheese markets are still held in the towns of Gouda, Edam, Woerden, and Alkmaar, to this day. Not only that but visitors can explore cheese museums and sixteenth and seventeenth-century whey houses throughout the Netherlands.
As we all know, Holland is home to one of the world’s greatest cheeses-Gouda, but it is also home to many more excellent creations which are definitely worth appreciating:
Maasdam
This cheese showed up a little late to the cheese game, being created in the 1990s. Nonetheless, this sweet buttery cheese is delicious in its own right, is made from cow’s milk and a lot less expensive than the original Swiss variety. Its shape is like a boulder and is domed on top and has large holes throughout. You can enjoy this cheese in many different ways, salads, sandwiches, and breakfasts.
Edam
Famous all over the world, Edam is Holland’s second most exported cheese, after Gouda. It is made from skimmed or part-skimmed cow’s milk and is semi-hard. The pressed cheese is usually shaped balls which range from 1-4 pounds in weight. People generally consume Edam whilst is is still young in age. The color is pale yellow with a smooth texture and sweet, nutty flavor. You can enjoy this cheese in many ways such as with a tall glass of Pinot Noir or a pint of dark beer.
Leyden
Leyden is a traditional farmhouse cheese which is a big favorite of the Dutch. It is made from a partial blend of skimmed cow’s milk and buttermilk. Cumin seeds or caraway are mixed in with the curds before they are pressed so that the aroma gives off a spicy note along with a creamy, nutty flavor. It can be quite similar to Gouda, but it is a lot drier and is shaped differently. The rind is also painted with red plastic or annatto. You can enjoy Leyden with a nice glass of dark beer and bread on the side.
Gouda
This is definitely Holland’s most famous cheese and it is also its biggest export, contributing to more than half of the country’s cheese production. Gouda gets its name from the Dutch town which is outside of Rotterdam and the flavor is very similar to Edam, with the exception that it is made from whole or part-skimmed cow’s milk. The creamier texture and yellow interior are due to the higher fat content. You can either eat Gouda fresh or aged. The vary in flavor is that when it is young, the flavor is sweet and fruity. When it is aged, it is more complex and cheddar-like. If you mature it for over 18 months, the cheese is coated in black wax while younger variations are covered in rinds of yellow wax. Gouda can be a delicious table cheese or a great addition to a wine pairing.
Smoked Gouda
Even though this cheese is produced in some of Holland’s modernized dairy plants, the savory kind is still smoked using ancient brick ovens which are filled with smoldering hickory chips. A lot of cheese lovers will attest that the brick ovens make the smoky, brown rind the cheese’s best part. The cheese as a whole is creamy yellow colored and can be flavored with garlic or herbs. Smoked Gouda would definitely be an amazing addition to a cheese board.
Dutch Mimolette (Commissiekaas)
This creamy, hard cheese made from cow’s milk is bright orange with rough gritty skin. It might as well be an aged Edam colored with carrot juice. This cheese takes around 6-12 months to ripen and when young the texture is firm and oily. When it is aged, however, its colors turns into a deeper orange and the cheese texture becomes harder. Its aroma is fruity with a nutty flavor.
Common Questions About Cheese
As cheese lovers, it’s easy to know all about the different cheeses available however, there are some simple wonders and questions we are left with regarding things like presentation and storage so here are some quick answers to help all your cheese queries.
Can You Eat Cheese When You’re On A Diet?
If you enjoy cheese in moderation, it can easily fit into a healthy diet. In fact, cheese is a good source of essential nutrients such as calcium, protein and Vitamin A. These nutrients are important for keeping your skin and eyes healthy, your bones and teeth strong, and your muscles growing. Studies have shown that if you eat a piece of cheese after eating a meal or a sugary snack, it can restore minerals of tooth enamel and protect your teeth against cavities.
Which Cheeses Have The Lowest And Highest Levels of Fat?
Every cheese will come with its own nutritional profile which will be displayed on the label. Labels make it easier for if you are watching your fat intake as you can refer to it for the cheese’s fat facts. However, here are some general guidelines for if you find yourself at a cheese dinner party where there are no labels:
Low-Fat Cheeses: Cheeses like cottage cheese, Quark, Ricotta, and Edam. Also, any cheeses which are labeled with low-fat, reduced-fat, and even fat-free versions of your favorite cheeses are readily available.
Medium Fat Cheeses: These cheeses include Camembert, Brie, Emmental, Edam, Feta, and Mozzarella, as well as a lot of process cheeses and soft goat’s milk cheeses.
High Fat Cheeses: Cheeses such as Cheddar, Cheshire, Caerphilly, Gouda, Gruyere, Parmesan, and Stilton are all high in fat but deliciously addictive!
Why Doesn’t Reduced-Fat Cheese Melt Well?
A lot of reduced-fat cheeses are made with added gums and stabilizers to help stimulate the flavor and texture to make them similar to the full-fat varieties. While these cheeses are great for shredding into salads, snacking on, or topping sandwiches, they do not perform well when heated. The reason for this is because of the lower amount of fat in the cheese. Without a decent amount of fat, the heated cheese won’t melt into a creamy texture, it will instead be turned into a hardened, clumpy, stringy mess. The best way to avoid that is to just use a full-fat variety for melting, because a little does go a long way, so it shouldn’t be too bad for you.
How Long Should You Keep Cheese?
No matter how well you store your cheese, it will still continue to ripen in your refrigerator. This is why it is especially important to consume soft cheeses soon after you have purchased them. Once you open soft cheeses, they will only keep for around one to two weeks.
On the other hand, harder cheeses tend to remain fresher for longer. Blue cheeses will keep for one to four weeks, cheddars and swiss cheeses will keep for several weeks, and hard cheeses are usually good to eat for several months.
Also, large pieces of cheese keep a lot longer than shredded cheese, which is why labels usually state to consume shortly after opening the packet.
What Is Processed Cheese?
It was first invented in 1911 by Switzerland’s Walter Gerber. Then, in 1916, James L. Kraft applied for his method for his processed cheese to be patented. A lot of processed cheeses today are sold in individually wrapped sandwich slices, which are great for melting into burgers, but definitely not for serving with fine wine!
Processed cheeses usually consist of a blend of fresh and aged cheeses combined with some preservatives, coloring, and emulsifiers to make them smooth and ease melting. They are then pasteurized to stop the ripening process which ultimately gives the cheese a longer shelf life. This does come at some sacrifice though because processed cheese definitely lacks the distinctive flavor and texture that natural cheese has.
Is It Best To Serve Cheese Chilled Or At Room Temperature?
It is usual that you will serve cream cheeses like Ricotta, Boursin and Quark chilled, however all the other variety of cheese are best enjoyed at room temperature. Room temperature is when cheese is at its best level of flavor, texture, and aroma. If you eat cheese too cold, you are basically missing out, so just remove cheese from the refrigerator 30 minutes before serving and enjoy!
Can You Freeze Cheese?
It is fine to freeze cheese, it can be frozen to make it last a lot longer. You do however have to understand that cheese which is frozen will go through some textural changes. Softer cheeses may separate, and harder cheeses may become crumbly. However, if you are going to use the frozen cheese in cooked dishes, you probably won’t notice any difference.
A quick tip to freezing cheese is to double wrap it and only keep it in the freezer for up to six months. When you are ready to take it out the freezer, thaw it in the refrigerator and use the cheese within a few days.
The Wonderfully, Unique Cheeses Available At Shisler’s Cheese House!
Our fantastic Cheese House originally opened in 1958. Since then, we have come a long way and perfected our cheese to a high standard. The 2 main goals of our Cheese House have always been to provide wonderful local cheeses and gourmet foods to everyone, along with exceptional and friendly customer service.
We are currently owned and operated by the third generation of Shislers. We have 2 locations, the original being in Orrville, OH and the second being in Copley, OH. Because of our dedication of cheese and gourmet foods, we ship all throughout the United States and to over 30 different countries!
We have a wide selection of cheese, to your staple cheeses such as American Cheese and Swiss, to our more specialized, unique blends which we would love for you to try!
Here are some of our specialty cheeses:
Hot Pepper Cheese
Want to spice up your cheese plates? We have just the right cheese for the job! Our Hot Pepper Cheese has just the right amount of heat to make a perfect balance of flavor with a little extra kick! You have to try it to believe it!
Green Onion Cheese
We love to support local businesses and that doesn’t change when it comes to our cheese! Our Green Onion Cheese is made with all-natural 100% Ohio farm milk and real green onion. It contains no artificial growth hormones and is pasteurized processed cheese.
Bacon Cheese
Everyone loves bacon! Bacon and cheese make many appearances together in well-known dishes such as Chicken, Bacon Pasta Bakes, Salads, Casseroles and much more. It only made sense to make a Bacon Cheese! This cheese is mild orange cheddar which is infused with smoked bacon.
Beer Cheese
Beer Cheese is one of our Wisconsin Cheeses along with Brick, Muenster, Limburger and our American Cheeses. Our Beer Cheese is not to be mistaken for the popular Beer Cheese dips of Kentucky, it is a semi-soft combination of Limburger and Brick Cheese. The taste and smell are very strong and can be enjoyed with a nice cold glass of beer.
Chocolate Cheese
This cheese is one way to get the best of both worlds! Our Chocolate Cheese is made from a local recipe and all the ingredients are locally produced, combining fine chocolate fudge with premium cream cheese. This makes for a smooth, creamy balance of sweet chocolate and mild cheese!
These 5 kinds of cheeses are must try cheeses! Don’t hesitate, trust our family of cheese experts at Shisler’s Cheese House, and you won’t regret it!
Order your quality, affordable, delicious cheeses today at-https://cheesehouse.com/cheese.aspx
Should You Eat Moldy Cheese?
It’s always a shame when we discover our food has gone to waste because of mold. While mold is usually a sign that it’s time to discard something, it’s not as clear exactly what to do when it comes to cheese. Here is a guide which will help you differentiate which cheese is ‘good’ and which is ‘bad’ when mold takes place.
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Now there are very clear types of cheeses that must be discarded when mold occurs- soft cheese like cream cheese, cottage cheese, and ricotta cheese. Also, cheese that is shredded, sliced or crumbled should be discarded when mold appears. With these kinds of cheeses, the mold can send threads all throughout the cheese. Harmful bacteria such as salmonella, e.coli, listeria, and brucella can also grow throughout the cheese. So stay clear of any consumption if these cheeses have mold.
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There is still hope for cheese with mold, though. Mold usually can’t penetrate far into hard and semisoft cheeses, like cheddar, parmesan, swiss and Colby. So it is easy to just cut the mold away from the cheese and eat the rest. It is safe practice to cut at least an inch around and below the mold to be safe, and do not contaminate the rest of the cheese by touching it with the knife.
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It is true that not all molds pose a risk. Some types of mold are actually used to make cheeses, such as Camembert and Brie. These are safe molds to eat.
Whether or not you should eat the mold generally relies upon what type of cheese it is. It’s usually quite easy to differentiate between, but if you find yourself unsure, it is best to discard the cheese, just to be safe.
A World of Beer and Cheese!
Beer and Cheese: A New Marriage?
Beer and cheese may not be the first things you’d pair together, but believe it or not, the union of the two go all the way back to the Middle Ages. In fact, in Belgium, exceptional beer and cheeses were such an important part of their everyday lives, that even today it is a delicacy and small bowls of cheese are often served in beer bars to accompany your beer.
You may think the best suited alcoholic beverage to accompany cheese is wine. Although cheese can make the cheapest of wines enjoyable, wine can be overpowering to our taste buds at times and make it hard to relish delicious cheese to the fullest potential.
On the other hand, beer and cheese are both farmhouse products which automatically means they compliment each other. Typically, a farmer’s diet back in the day consisted of cold meat, cheese, and beer. Beer and cheese have very close origins, in the fact that barley, which is a cereal grass, is a product used to make beer and milk is a by- product of a cow eating grass. Consequently, the fact that they share such similar characteristics means that they are both alike in flavor and aroma and ultimately compliment each other greatly.
Source: https://www.craftbeer.com/educational-resources/craft-beer-cheese-style-guide
How to pair beer and cheese
Try having your favorite beer with a plate of different cheeses and find one which you most enjoy with it, as the preference is the best way to find a pairing. Also, putting together complex beers with complex cheeses is a good tip when it comes to pairing the two.
Here’s a list of ideas when it comes to pairing beer with popular cheeses:
* Pale Ale with Sharp Cheddar
* Wheat Beer with Feta
* Fruit Beer with Mascarpone
* Pilsner with American Cheese
* Brown Ale with Colby
* Amber Lager with Parmesan
* Octoberfest Beer with Swiss Cheese
Basically, the main thing when it comes to pairing beer with cheese is having a play around with the process, experiment with your own preferences and remember that beer is the beverage which goes with all types of food or on its own, so theirs a huge variety of possibilities!
A Helpful Serving Tip:
Buy raw milk, cow, goat or sheep cheeses. Milk that is not pasteurized and has not been processed will culture while milk that has undergone pasteurization processes produces cheese whose scents and flavors are removed. Contrarily, cheese that are produced from raw milk are richer, fuller and support traditional cheese-making processes.
Best Practices For Keeping Cheese Fresh
Cheese is one of the most widely consumed foods across the world, on both a daily and annual basis. No matter what type of cheese you have, whether it be an imported chunk of Gouda or sliced Swiss from your local deli, it’s important to know how to keep cheese fresh and mold-free for as long as possible.
Here are a few ways that you can use to keep the cheese you purchase as fresh as possible for as long as possible.
NEVER USE PLASTIC WRAP to wrap cheese up. While it might be easy and convenient to throw cheese in some plastic wrap, doing such will just suffocate the cheese and prohibit the flavor from immersing from the cheese while adding a plastic-like taste to the cheese which would all but mask the actual flavor of the cheese.
DO NOT WRAP TOO TIGHT, DO NOT WRAP TOO LOOSE as cheese is very sensitive when it comes to its flavor and freshness. Ammonia is a natural odor that is emitted from cheese. When wrapping cheese too tightly, it will eventually take on the smell of this ammonia. When wrapping cheese to loosely, air is able to quickly work its way in and the cheese dries up and becomes hard very quickly.
CHEESE PAPER is the route you want to take to optimize the freshness of cheese. Cheese paper keeps cheese fresh as it is porous and acts as a safety net for the cheese from air while allowing room for the cheese to breathe.
WAX OR PARCHMENT PAPER is a good alternative to cheese paper. Wax or parchment paper serves the same benefit in keeping cheese fresh but only if you wrap cheese in wax paper, then place it in a partially sealed plastic bag. As an alternative measure, you can wrap the wax paper-wrapped cheese in aluminum foil if plastic bags are not your thing.
REPLACE your cheese wrapping agent. Whatever you are using to wrap up your cheese to keep it fresh, replace the paper after every instance in which you unwrap the cheese to ensure the freshest quality of cheese.
SOFT AND FRESH CHEESE go against the grain. When dealing with cheeses that are best aged, it is a best practice to keep these cheese sealed in their original containers. Such cheese include mozzarella, ricotta and chevre.
DATING IT will allow you to monitor the freshness value of your cheese with greater ease. Before putting your cheese in the fridge, add a date on the bag indicating when the cheese was wrapped.
A LITTLE AT A TIME will allow you to get the most freshness out of your cheese-eating experience. If you buy too much at once, it will take longer to consume all of the cheese. In order to maximize the freshness experience of cheese, but in smaller quantities and it will be easier to refrigerate as needed.
So, You Think You Know Cheese?
Cheese is one of the most hallowed and beloved foods on the planet, and is seemingly consumed on a daily or near-daily basis by a majority of the world’s populations. Cheese has been around since the beginning of time, it seems, and has transpired from a staple food to a culinary masterpiece.
Source: http://www.ba-bamail.com/content.aspx?emailid=15982
Here are a list of cheese facts that may just add to the mystery, that is cheese and its curious cases…
Albeit, there is not much specific information concerning the history and origins of cheese, it is believed that cheese dates back to approximately 6,000 BCE, according to archaeologists. Experts have determined that, based on their findings, during that era, cheese was produced from the milk of cows and goats across Mesopotamia.
Studies have shown the mozzarella cheese has the highest rate of consumption of any other cheese on the planet. Moreover, there are over 2,000 different cheeses that are produced, circulated and consumed around the world.
Who are the largest consumers of cheese? Nope, not Italy or France, but Greece. On average, a person from Greece consumes about 60 lbs of cheese, annually, much of it coming in the form of Feta.
Cheese is the largest produced staple around the world. Its production is more than the production of coffee, tea, tobacco and cocoa beans, combined!
The very first cheese-making plan was born in Switzerland in 1815. The first mass production didn’t begin until 36 years later in the United States.
Cheese is an excellent source of protein, calcium and phosphorus, when eaten in moderation of course. Cheese gets a bad name mainly from its higher content of saturated fats.
Yes, the United States acknowledges the greatness of cheese. How so? They have dedicated the month of June to National Dairy Month while the last week of June is National Cheese Week.
Twenty million metric tons of cheese is produce on a global level annually and production will continue to increase every year.
On average, about 10 lbs of milk is needed to make just one pound of cheese. That’s a 10:1 ratio and seems like a ton of work for only one pound of cheese, but if it were not for cheese-making, a tremendous amount of milk would be wasted every year.
Cheese has a very long shelf life, and in some cases, cheese is exposed to mold which allows them to age properly. These cheeses include: Bleu Cheese, Gorgonzola and Brie, among others.
During the time of the Roman Empire, many larger homes belonging to Roman residents had separate kitchens that were designated for cheese-making. These kitchens were called “careale”.
Lastly, there are a number of cheeses that promote dental health as they prevent tooth decay. Cheese like mozzarella, cheddar, Swiss and American increases the amount of saliva flow which leads to elimination of sugar and acids from the mouth that would aid in decay.
