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Farmer’s Cheese: Everything You Need to Know
Today we will tell you everything you need to know about Farmer’s Cheese.
What is Farmer’s Cheese?
This is a mild, unripened white cheese made by adding rennet to cow’s milk. It can also be made with other types of milk, but we sell the version made with cow’s milk. When the milk coagulates it separates into solid curds and liquid whey. They whey is then drained off, leaving behind the soft curds. The result at this stage is sometimes referred to as pot cheese. This is creamy and spreadable, with a similar consistency to ricotta cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese. It is also known for having fewer calories, and being lower in fat and cholesterol, than many other kinds of cheese.
If you would like to have a go at cheese making at home, you may find that Farmer’s Cheese is a simple place to start. Of course, you can simply order from us and enjoy the cheese without the work!
How should I eat it?
Farmer’s Cheese is often used in recipes for Blintzes or Pierogies. It also works well in pasta shells and ravioli. One popular local use is to lightly fry Farmer’s Cheese and use it in a sandwich, but our favorite use is to slice it very thinly and roll it with our flavorful smoked meats. It’s a great addition to a platter of cheeses and charcuterie. We also recommend it as a cheese to keep at home for sandwiches and salads. You can even use it in dips.
It is delicious with potatoes. Try it mixed into your mashed potatoes or piled into loaded potato skins. Try it as a topping on pizza or as part of a mezze platter with pitta bread and olives.
For a sweet snack, drizzle the cheese with honey and serve with slices of apple. We absolutely love the sweet and salty contrast. Some people enjoy this cheese in dishes that contain sugar or cinnamon, such as pancakes, as they find its buttery flavor works well with the sweetness. You only need a little of the cheese to add richness without throwing off the balance of flavors.
What should I drink with it?
Farmer’s cheese pairs well with flavorful white wines like Chardonnay and Riesling. Red wines that pair well include Gamay Noir (Beaujolais) and Pinot Noir. You will also find that rose or blush wines like White Zinfandel are also a good match as they go well with the slightly salty, creamy flavor of the cheese. You can even try it with a Muscat dessert wine.
We hope you’ve enjoyed our exploration of Farmer’s Cheese. You can also enjoy this cheese in our Cheese Lover’s Gift Box or the Amish Country Sampler Gift Box. To try our favorite combination of Farmer’s Cheese with smoked meats, grab our gift box with Troyer’s Trail Bologna. How do you like to eat it? Let us know in the comments below!
Introducing our new Deluxe Gift Box!
We’re super excited to share our new Deluxe Gift Box with you today here at Shisler’s Cheese House.
It contains more of our favorite Amish products than ever:
- Troyer’s Trail Bologna Ring 1 Lb.
- Shisler’s Gift Mug with 1/2 Pound of Heggy’s Chocolates
- Shisler’s Private Label Apple Butter
- Shisler’s Private Label Hot Mustard
- Wheel of Colby 3/4 Lb.
- Wheel of Cojack (Marble) 3/4 Lb.
- Block of Swiss Cheese
- Baby Swiss Cheese Wedge
- Summer Sausage Link
- Crackers
- Muffin mix
- Shisler’s Cheese House T-Shirt
The Troyer’s Trail Bologna Ring is a chunky, all-beef bologna with a smoky taste, created by the fourth generation of the Troyer family.
Our gift mug is a new edition to the range so that lovers of Shisler’s Cheese House can share their pride as they drink their morning coffee. We’ve filled it with 1/2 a pound of Heggy’s Chocolates. We are super proud to include Heggy’s Chocolates in our boxes. They match our tradition of excellence in hand-crafted chocolates.
Shisler’s Private Label Apple Butter is made from the best locally grown Apples and locally produced Amish Butter, perfect for spreading on toast or stirring into your recipes. We also love our Private Label Mustard, which can be used as a dipping mustard or spread into sandwiches.
Colby cheese is a semi-hard cow’s milk cheese native to the United States. It is very mild and creamy. It goes through a washed-curd process, rather than a traditional Cheddar process, making it slightly softer. It is an excellent table cheese and works well in salads because of its mild taste.
Cojack cheese is a blend of Monterey Jack and Colby cheese, marbled together to create a striking effect. Monterey Jack is a buttery, semi-firm cheese which originated in California. It is usually only aged for around a month, making it a fresh, fairly soft cheese to enjoy.
Swiss Cheese is a holey, semi-hard cheese with a creamy color. It has a nutty, slightly piquant flavor whilst simultaneously being somewhat creamy. It’s delicious in a sandwich or served cut into cubes alongside salads and hams. It works well with most meats and is particularly good with a beef burger.
You’ll also get a wedge of Baby Swiss Cheese, which substitutes water for the milk’s whey to slow the bacterial action. This creates smaller holes and a milder flavor. With all of this cheese, we’ve given you crackers so that you have something to enjoy it with!
Summer Sausage can be kept without refrigeration, which is how it gained its name. Ours is smoked, rather than dried, with a tangy taste. It’s certainly too good to be kept for only the Summer season.
We know this is going to make an amazing gift for some of your loved ones during the holiday season. Snap one up today!
Get Prepared with Our Thanksgiving Checklist
We know that you will all be excited for Thursday, so we’ve put together a Thanksgiving Checklist to make sure that you’re completely ready for the festivities.
1. The Turkey
You need a turkey! Now is also the time to make sure that you have a big enough dish to cook your turkey in. If you’re brining your turkey, then check that you have a large receptacle to keep it in. You’ll want to start this process up to 24 hours before you are ready to roast.
2. The Sides
You’ll know which sides are family favorites, but you might also be trying to branch out a little, especially if it’s your first time hosting. Make sure that you have all the vegetables in advance. You can also start prepping and storing them ahead of time so that everything is simple on the day. If you are making stuffing, stock up on ingredients and dry out your bread.
3. The Sauces
Cranberry sauce and gravy are absolute essentials that can both be made ahead.
4. Dessert
Whether you’re buying your desserts or making them, no Thanksgiving meal is complete without a sweet treat.
5. Drinks
Make sure that you have stocked up on a range of wines and beers. You might want spirits to make cocktails and you’ll also need non-alcoholic options for little ones and those who are driving. Put anything that needs to be chilled into the refrigerator ahead of time.
6. Snacks
For those moments when you get last-minute guests or you all need a snack as you settle down in front of the TV. Make this even easier by picking up our Thanksgiving Menu Collection. It includes Troyer’s Trail Bologna Ring, Cheddar Cheese, Cranberry Delight Mix, Shisler’s Private Label Apple Butter, Pumpkin Muffin Mix, and Uncle Ozgood’s Popcorn on the Cob. It’ll tick this straight off your Thanksgiving checklist without any stress at all.
7. Table settings
Whether you prefer a minimalist or plentiful style, it makes the day seem like an occasion if you set a table. Use your best dishes and flatware, light candles and create a centerpiece that will welcome your guests.
8. Prepare for house guests
If you are having house guests, prepare for their arrival. Make sure the beds have clean linens and that you’ve collected together any supplies that will be needed. Providing the WiFi password written down somewhere will stop people asking you for it when you are preparing dinner, although you might want to take the opposite approach and ask people to put their phones away at the door!
9. Prepare for leftovers
Make sure that you have bread in the house for turkey sandwiches! Collect some boxes ready for guests to take away leftover treats to enjoy in the days after Thanksgiving.
10. Entertain the kids
If you’ve got kids coming to your celebration, collect together a few activities to keep them happy whilst the adults are chatting.
We hope that our Thanksgiving checklist has helped you to prepare for a wonderful day. We’re wishing you all a brilliant Thanksgiving, whether you’re celebrating with family or friends.
Thanksgiving Make-Ahead Recipes
Relieve the stress of entertaining over the holiday season with our selection of Thanksgiving make-ahead recipes that will keep the whole family happy.
Thanksgiving Make-Ahead: Mashed Potatoes
You can make your mashed potatoes up to two days ahead of time. Cool them and then simply store in an airtight container in the fridge. When you are ready to serve, put the mashed potatoes in a pan with a small amount of milk or cream. Warm up over a low heat, continually stirring to avoid any of the potatoes becoming burnt.
Thanksgiving Make-Ahead: Cranberry Sauce
If you like to make cranberry sauce, you can cool, cover and chill it for up to a week before serving. This is great if you want to get everything prepared the weekend before Thanksgiving. It also means that you have cranberry sauce on hand if it is required as an ingredient for any of the other cooking preparations. Of course, you can buy cranberry sauce, but it is a nice relaxing activity to make your own and can be a great task for kids as long as they are careful about the heat.
Thanksgiving Make-Ahead: Dinner Rolls
When making bread, there are several ways to make it ahead to reduce the amount that you need to do on the day. You can make and shape the dough into rolls, or even a loaf if that’s what you prefer, and then cover it and chill. This will stop the dough from rising. You can then take them from the fridge when you are ready to let them rise. This can take around 3 hours, and then they will be ready to bake.
Alternatively, prove and bake your dough ahead of time and freeze the rolls. Then you’ll simply need to remove them from the freezer the evening before ready to eat for Thanksgiving.
Thanksgiving Make-Ahead: Pie!
Whatever pie your family holds dear as their favorite, there are ways to make them ahead so that you can take your time over the sweet treats. You can make the crust ahead of time and chill it for 2 days before use. You could also make the filling and store it in an airtight container, ready for assembly the night before. Making your pies the day before means that they can simply sit in the refrigerator ready to be warmed when the time comes to eat them.
We hope that you’ve enjoyed our selection of Thanksgiving make-ahead recipes and they have given you some inspiration to help you prepare over the next week. Let us know how you get ahead in the comments!
We’ve made entertaining a crowd easier than ever this year with our Thanksgiving Menu Collection. It contains a Troyer’s Trail Bologna Ring, Cheddar Cheese, Cranberry Delight Mix, Shisler’s Private Label Apple Butter, Pumpkin Muffin Mix, and Uncle Ozgood’s Popcorn on the Cob. There’s something for everyone to enjoy and you can use the pumpkin muffin mix for another great Thanksgiving make-ahead that will save you time when your guests arrive.
Food Tourism Destinations To Inspire Your Next Trip
Food tourism is becoming one of the biggest trends in travel today. We absolutely love traveling to experience different foods and will regularly decide where to go based on the delicious dishes that can be found there. Whether you’re traveling within the US or further afield, we’ve put together some of the top food tourism destinations that are sure to have your mouth watering.
Lisbon, Portugal
Portuguese food is really exciting: a fun mix of seafood and decadent desserts. If you’ve ever had a Pasteis de Nata, a traditional custard tart, then you’ll know what we are talking about. These originate from Pasteis de Belem in Lisbon, which is a must-visit for any foodie traveler. Bacalhau is another national dish of Portugal. This dried, salted cod is served in a variety of ways. It might be a bit of an acquired taste but it’s certainly something to try.
Naples, Italy
The home of pizza, this is a must if you love a slice. Don’t expect a deep dish or something smothered with sauce, though. The Italian approach is all about fresh ingredients and a less is more style. Think thin crusts, fresh tomatoes, basil, and oozing mozzarella. Naples is also right by the sea, so it’s certainly a food tourism haven for seafood lovers. Try a spaghetti vongole for a fresh dish packed with flavor.
Tokyo, Japan
Whilst some supposed food tourism destinations are criticized for serving watered down versions of their favorite dishes to tourists, this is certainly not something people say about Japan. In Tokyo, you’ll find traditional dishes alongside brilliant innovative techniques and twists on classics from around the world. You can also try Japanese whisky whilst you’re there, which is some of the finest in the world.
Rotterdam, The Netherlands
In 2014, the Markthal opened in the center of Rotterdam. A huge, arched structure housing 96 food stalls and restaurants, this is a great food tourism destination for a city break. The walls of the market contain a huge artwork called the Horn of Plenty, leading some to refer to the Markthal as the Sistine Chapel of Rotterdam. Here you can try plenty of Dutch cuisine as well as foods from around the world.
Ohio, US
Of course, we had to include our own state! We love getting visitors from around the world here at Shisler’s Cheese House. Ohio is renowned for its cheeses and amazing fruits and vegetables. Pop in and you’ll find a huge range of local cheeses including Ohio Swiss Cheese, alongside locally made maple syrup, Troyer’s Trail Bologna, Tony Packo’s pickles, Amish peanut butter, and Uncle Mike’s Beef Jerky. You could even head to the original Tony Packo’s over in Toledo while you’re in the state.
We hope you enjoyed our food tourism ideas. There are so many places to explore but hopefully, this will inspire you to start planning your next trip. Where would you most like to visit? Let us know in the comments!
Thanksgiving at Shisler’s Cheese House – We Have Everything You Need!
The Holiday season is finally upon us!
Whether you’re having a quiet get together or filling the house with family and friends, we have the perfect accompaniments to all of the festivities. Check out our list below to make sure that you’re not missing out on anything, from the best cheeses to the perfect wine pairing for your turkey.
The Thanksgiving Menu Collection
Want to pick up everything you need for a fabulous Thanksgiving in one box? Grab our Thanksgiving Menu Collection. This contains a Troyer’s Trail Bologna Ring, Cheddar Cheese, Cranberry Delight Mix, Shisler’s Private Label Apple Butter, Pumpkin Muffin Mix and Uncle Ozgood’s Popcorn on the Cob. This will contain enough to feed 8 people. If you’re having a larger party, or want to try more treats, pick up another of our gift boxes. We love our Red Wine and White Wine Collections for all of you cheese lovers, but our Amish Country Sampler Gift Box is also the perfect addition to a party.
Read on to find out which wines we recommend for your Thanksgiving dinner.
Really treat your loved ones
We know that you’re going to want only the best this holiday season. That’s why we’ve put together our Gourmet Foods section. Here you can find the best nuts, syrups, mustards, and snacks, that are sure to make your party a roaring success.
Sweet moments
If you haven’t completely overindulged at dinner, one of the great pleasures of the holiday season is sharing a sweet treat and hunkering down to watch one of your favorite holiday movies. Head to our Chocolate section to find your favorites. We love Heggy’s Milk Chocolate Coated Marshmallows, Yogurt Pretzels and our Amish country grown White Chocolate Popcorn, but there is plenty to choose from. Find whatever takes your fancy!
Skinny Alternatives
If you’re concerned about your waistline this Thanksgiving, check out our Skinny Alternatives section. This is full of healthier cheeses, sugar-free chocolates, and calorie-free treats. You can still have all the fun of the season without the calories!
Which wines?
Don’t forget to pick up some wine to go with the cheeses and the rest of your meal. If you’re having turkey for your Thanksgiving dinner, we have a few favorites that will work well.
A Garnacha is a wonderful, cost-effective, choice with plenty of red fruit flavors. These will complement the turkey and gravy, almost as a cranberry sauce does.
Pinot Noir is also a great pick for poultry. It’s a light red wine that still has a fantastic elegance for a party.
If you are a fan of white wines, a full-bodied Chardonnay would be a wonderful selection. The oaky sweetness alongside the cream lactic acid of this wine makes it a bottle that won’t overpower your turkey but will make it sing.
We hope that our list will help you to make great choices for Thanksgiving this week.
All that’s left to say is Happy Thanksgiving from all of us at Shisler’s Cheese House!
Christmas At Shisler’s Cheese House
It’s amazing how fast the year passes by. It feels like just yesterday that we were picking up our Easter chocolate and gift boxes from Shisler’s Cheese House.
With Christmas just around the corner, it is time to start thinking about what gifts would be ideal for our family and friends.
A lot of the time, it can be extremely difficult to think of gift ideas year after year, but here at our store, we feel that we have something for everyone with our wide selection of gift boxes.
Check out our high quality, affordable gift boxes here:
Gift Box #1: Baby Swiss Cheese: $25
This gift box includes a 4 lb. wheel of our signature Baby Swiss Cheese. Our Baby Swiss is one of our local selections that is made in Charm, Ohio by the original producer Guggisberg Cheese. It is a young, semi-soft whole milk cheese which is distinguishable by its myriad of small holes. Although Baby Swiss is closely related to Swiss Cheese, the holes are smaller and it has a milder flavor which is delightfully creamy and delicious.
This gift box makes a perfect gift for pretty much anyone who likes cheese as the flavor is not as acquired as some of our other complex cheeses. It also comes with assorted chocolates that you can find!
4 lb. Baby Swiss Wheel
Assorted Chocolates
Gift Box #2: Troyer’s Trail Bologna and Cheese: $25
This box contains a mixture of meat, cheese, and chocolates- what an amazing combination!
For three generations we at Shisler’s Cheese House have prided ourselves on providing the best examples of local fare to tourists and locals alike. Troyer’s Trail Bologna is one of the best examples of local fare we can recommend. Our Trail Bologna comes from the fourth generation of the Troyer family. Don’t be fooled by imitators. There is only one Troyer’s Trail Bologna, made in Trail, OH and sold exclusively by Ohio retailers so this gift box will be a one of a kind gift for your family or friends!
Also in this box comes two of our delicious cheeses Farmers and Colby. Farmers Cheese is a mild unripened white cheese made by adding rennet to cow’s milk. When the milk coagulates it separates into solid curds and liquid whey, which is drained off. The result at this stage is sometimes referred to as pot cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese. It is often enjoyed in a sandwich with delicious bologna from our store, which is why it why this gift box is an amazing combination.
Colby cheese is a semi-hard cow’s milk cheese native to the United States. But today Colby cheese is made in other regions of the world as well. It is often compared to cheddar cheese since the two both typically appear orange or creamy yellow. But two kinds of cheese taste very different. The flavor of Colby cheese is much milder and creamy. Washing the curds reduces the acid content, making Colby cheese less tangy when it is finished. Colby also has a higher moisture content, and it tends to be much softer than cheddar. Colby often goes well with rye bread, pears and apples. It can also be used as a table cheese, the possibilities are endless.
Like gift box #1, the box also comes with assorted chocolates, because who doesn’t love chocolate at Christmas?
1 Lb. Troyer’s Trail Bologna Ring
3/4 Lb. Wheel of Colby
3/4 Lb. Wheel of Farmers
Assorted Chocolates
Gift Box #3: Cheese Lover’s: $23
This is the ultimate cheese lover’s collection. With a selection of some of our most amazing cheese, this gift will not be forgotten this Christmas!
It comes with 3/4 wheels of 4 kinds of cheese:
3/4 Lb. Wheel of Cheddar
3/4 Lb. Wheel of Cojack (Marble)
3/4 Lb. Wheel of Farmer’s Cheese
3/4 Lb. Wheel of Pepper Jack
Orange Cheddar is traditional white cheddar with Annatto, an extract from the tropical achiote tree, and oleoresin paprika added. These added ingredients give the orange cheddar its orange color and a milder flavor. Many connoisseurs claim that White Cheddar is slightly sharper than orange cheddar, but that is more dependent on aging than color.
Marble Cheese is so named because of its two-toned color. It is made by taking the curds from Colby and Monterey Jack cheeses or white and orange Cheddar curds and pressing them together into a Longhorn. Because Marble Cheese is made from Colby and Monterey Jack cheeses, it is sometimes called “Cojack.”
Farmers Cheese is a mild unripened white cheese made by adding rennet to cow’s milk. When the milk coagulates it separates into solid curds and liquid whey, which is drained off. The result at this stage is sometimes referred to as pot cheese. Further pressing out of the moisture results in a more firm and crumbly Farmer’s Cheese.
Pepper Jack Cheese is just one of our selection of many spicy pepper kinds of cheese. Pepper Jack Cheese is a cow’s milk cheese which blends the creamy, buttery flavor of jack cheese with the intensity of spicy peppers, most notably jalapeños, but also includes some serrano peppers and habañeros. Pepper Jack Cheese is used in a wide variety of recipes, and it is particularly popular in the American West, where people have an acquired taste for spicy peppers.
This gift box also comes with assorted chocolates.
Gift Box #4: Amish Cheese and Goodies: $50
With Amish country being a big part of our store production and community, we had to include a gift box packed full of amazing goodies:
1 Lb. Baby Swiss Wheel
1 Summer Sausage Link
3/4 Lb. Wheel of Colby
3/4 Lb. Wheel of Pepper Jack
Shisler’s Private Label Mustard
Home Style Amish Jam
Carr’s Crackers
Assorted Chocolates
6oz. REACH Coffee
Baby Swiss is a young, semi-soft whole milk 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, Baby Swiss has smaller holes and a milder flavor. Baby Swiss is often made from whole milk. Baby Swiss has a delightfully creamy and mild taste, a delicious favorite!
Summer sausage is a type of sausage that can be kept without the use of refrigeration. It earned its name from its ability to be kept during the summer without electricity.
Colby cheese is a semi-hard cow’s milk cheese native to the United States. But today Colby cheese is made in other regions of the world as well. It is often compared to cheddar cheese since the two both typically appear orange or creamy yellow. But two kinds of cheese taste very different. The flavor of Colby cheese is much milder and creamy. Washing the curds reduces the acid content, making Colby cheese less tangy when it is finished. Colby also has a higher moisture content, and it tends to be much softer than cheddar. Colby often goes well with rye bread, pears and apples. It can also be used as a table cheese, the possibilities are endless.
Pepper Jack Cheese is just one of our selection of many spicy pepper kinds of cheese. Pepper Jack Cheese is a cow’s milk cheese which blends the creamy, buttery flavor of jack cheese with the intensity of spicy peppers, most notably jalapeños, but also includes some serrano peppers and habañeros. Pepper Jack Cheese is used in a wide variety of recipes, and it is particularly popular in the American West, where people have an acquired taste for spicy peppers.
Gift Box #5 – Baby Swiss Cheese and Troyer’s Trail Bologna: A Classic Amish Country Combination: $50
This box gives a classic combination of Amish county, with a well-rounded selection of each of our special delicacies. This can be a perfect give for a family, neighbors or to bring along to a Christmas gathering. There’s plenty of delicious food to go around and enjoy while supporting not only Shisler’s Cheese House but our very own Amish Country.
The box includes:
4 Lb. Baby Swiss Wheel
Large Troyer’s Trail Bologna Ring
Shisler’s Private Label Mustard
Carr’s Crackers
Assorted Chocolates
6oz. REACH Coffee
Gift Box #6: Amish Country Sampler Gift Box: $75
This gift box is the biggest gift packed full of a huge selection of all Shisler’s Cheese House has to offer. This is the ultimate gift for people who are passionate about fine foods and complex tastes.
The best that Amish Country has to offer!
Our Amish Country Sampler Gift Box includes:
Large Troyer’s Trail Bologna Ring
1 Lb. Box of Heggy’s Chocolates
Home Style Amish Jam
Shisler’s Private Label Hot Jalapeno Mustard
3/4 Lb. Wheel of Cheddar
3/4 Lb. Wheel of Cojack (Marble)
3/4 Lb. Wheel of Farmer’s Cheese
3/4 Lb. Wheel of Pepper Jack Cheese
Baby Swiss Cheese Wedge
Summer Sausage Link
Townhouse Crackers
6oz. REACH Coffee
Other Gifts
If you would rather leave the choice to your family member or friend, you can always purchase them their very own gift certificate to be used at Shisler’s Cheese House so that you can be sure they get exactly what they desire.
These gift certificates are valid for one year and can be used all at once or for multiple transactions. We’ll just subtract the amount spent!
You will be provided with a Gift Certificate code immediately after checkout. Gift certificates can be mailed via US postal service on the following business day if selected.
Select from these set amounts:
$25
$50 (+ $25.00)
$100 (+ $75.00)
$200 (+ $175.00)
A European Celebration: Cheeses From Across Europe
The science, in truth, is fairly simple. Take some milk – a cow, sheep or goat will provide just fine. Add a starter enzyme and then some rennet to separate the curds (solids) from the whey (liquid). Congratulations: you have just made cheese. Almost every one begins its life-like this. “Pretty much everything after that point is a tweak,” explains cheesemonger Ned Palmer.
So, why is there such variety in cheese’s taste and textures? “One word tells you: terroir. It all starts with the land,” says Patricia Michelson of La Fromagerie, London’s best place to try and buy artisan cheeses from all over Europe. “The climate and the soil affects the animals, the food they eat – whether that is cows grazing pasture or goats foraging. Everything affects the taste of the milk, and therefore the cheese.”
Another thing all great cheeses share is the attention of a genuine artisan cheese maker. “Everyone uses the word ‘artisan’ to mean anything now,” adds Michelson. “When it comes to cheese, I mean a small dairy, using raw, unpasteurized milk from a single herd. An artisan follows the process from pasture to table, making everything by hand. Even the starter used to begin the curdling process can be made from the previous day’s milk.” The result is almost endless variety, between countries and regions, styles, even neighbouring villages.
Now, let’s take a tour of the fascinating and intriguing world of European cheese.
Austria: Alp-Bergkäse
The family of Bergkäse, or “mountain cheeses”, enjoy one crucial benefit: cows that spend their summers on Europe’s alpine pastures. “In Austria’s Bregenzer Wald region, these cheeses are made in summer only, in little chalets, not dairies,” explains Patricia Michelson, who also wrote the cheese lover’s bible, Cheese: The World’s Best Artisan Cheeses (Jacqui Small, £30). “The milk is heated in a cooper vat with wood burning beneath. Sparks fly and cinders drop into the vat – the flavour of the resulting cheese is richly wood scented,” adds Michelson.
Buyers for Michelson’s cheese business don hiking boots to source the best cheeses from the Alp Loch. Travellers can also visit cheese makers, alpine markets and specialist vendors as part of the Bregenzerwald Käsestrasse trail.
Belgium: Fromage de Herve
Belgium’s only Protected Destination of Origin (PDO) cheese is a cow’s milk cheese, made east of Liège since the 13th century. Like many made close to Europe’s west-facing coasts, the cheese is encased in an edible washed rind.
“Over-saline climates can ruin hard cheeses like cheddar. Rind washing began as a precaution against that,” explains Jon Thrupp of Franco-British cheesemonger Mons. “It takes maturation to the next level. Washing the cheese in brine kills moulds and creates an environment to promote a bacteria, B. linens, with more visceral, grassy flavours.”
Away from the coasts, monastic cheese makers often wash cheese rinds with distillates or even beer, another Belgian specialty that makes the perfect partner for creamy, yellow-hued Fromage de Herve.
Bulgaria: Tcherni Vit “Green Cheese”
The sheep’s milk cheese made in the Balkan village of Tcherni Vit gets its nickname from a mould. After shaping, salting and stacking in barrels made from lime wood, the brine-soaked cheeses are exposed to the air in a moist cellar.
That’s when the magic starts to happen. A green mould forms quickly on the cheese’s surface, and often also penetrates veins that form naturally during maturation.
Croatia: Paški Sir (Pag Cheese)
Croatia’s Dalmatian coast is the country’s holiday hotspot. Yet one of southeastern Europe’s most prized cheeses is also made here, on just one island: Pag.
A salty, dry winter wind, the Bura, lends the hard cheese a sharp saline bite, as well as its distinctive flavour. “This wind brings sea salts to the pastures from the Adriatic Sea, which covers the unique wild herbs that our indigenous breed of sheep eat. The result is a very high fat milk from which Paški sir gets its distinctive taste,” explains Simon Kerr of Sirana Gligora, a Pag Cheese producer.
“Aged Paški sir, or stari Paški sir, is a minimum of 12 months old and generally has a deep brown rind and crumbly texture. The taste is fuller with a strong, long finish.”
England: Blue Vinny
England’s rural southwest is home to many fine cheeses. Crumbly, blue-veined Blue Vinny has even inspired poetry in its home county, Dorset. “The recipe lay dormant for many years until Mike Davies resurrected it at Woodbridge Farm and started producing this unique blue cheese again,” says Steve Titman, executive chef at Summer Lodge, a Dorset country house hotel known for its 27-variety cheeseboard.
Compared to more famous English blue cheeses like Stilton, Dorset Blue Vinny is lighter and milder, usually with a lower fat content. “Even when very blue the flavour is not overpowering — a tingle rather than a tang,” adds Titman.
France: Valençay
How do you select just one variety from Europe’s most famous cheese-producing country? “The French are unmatchable when it comes to soft goat’s milk cheeses,” says Jon Thrupp. France’s goat cheese heartland is the Loire Valley, an easy drive southwest of Paris. “Lactic cheese making is probably the oldest style in Europe,” says Thrupp. “It is close to what happens naturally when you strain yogurt: lactic acids slowly cause the curds to set, in a process taking around 24 hours.” Hard cheeses like Comté, in contrast, are set with rennet in around 2 hours.
Valençay owes its unusual “decapitated pyramid” shape to its setting mould – the optimum dimensions for draining – not because of an apocryphal, yet often repeated, tale about Napoleon, according to Thrupp. Its taste, “velvety, rather than fluffy or brittle, with light, citrus acidity,” is enhanced slightly by rolling the young cheese in ash. The ash lends it a “slightly pointed, white pepper flavour,” says Thrupp.
Germany: Bavarian Blue
Bavarian Blue is sometimes nicknamed “mountain Roquefort”, due to a similarity with France’s famous blue. The style was invented in 1902 by Basil Weixler, who loved Roquefort. Its production involves mixing the same moulds (roqueforti) with the curd.
But Bavarian Blue is made from cow’s milk, rather than Roquefort’s sheep. The best Bavarian Blue is smoother and creamier than its French cousin, and mild enough to eat at breakfast. Michelson recommends Bavarian Blue made by Arturo Chiriboga at the Obere-Muehle Co-op, where they is also operate a hotel and guesthouse.
Greece: Feta
Grainy and crumbly, feta cheese is made from either sheep or goat milk, and aged for 2 months or more before sale. Travellers know it as a key ingredient in Greece’s best-known dishes, among them Greek salad (leaves with tomatoes, olives and feta) and spanakopita (cheese and spinach filo pastry pie). The cheese has a unique place in Greek culinary and cultural history. “It dates back to Homer’s day,” explains Manos Kasalias from the Association of Agricultural Cooperatives of Kalavryta.
Feta is produced in several regions of Greece, including Macedonia, Thrace, Thessaly and the Peloponnese. “The best feta carries with it the aromas of the Greek mountains that the sheep and goats graze,” says Kasalias. “The curd isn’t boiled or baked at high temperatures and, both during the production process and afterwards, the cheese is protected by a light brine, locking in all those flavors.
“The best feta is produced from late April to mid-June when the flora on which the flocks graze is richest.”
Ireland: Milleens
Washed-rind cheeses are a staple of the cheese making landscape in County Cork. Alongside Milleens – which blazed a trail for Irish artisan cheese in the 1970s – are names such as Ardrahan and Gubbeen. “The wet, salty climate lends itself to this style,” says Ned Palmer, a freelance cheesemonger and expert in the cheeses of the British Isles. “In fact, it’s hard to make any other style there.”
Before maturation, the cheeses are washed in brine, which encourages the formation of a sticky, bacteria-friendly rind and a distinctive smell. “Milleens tends towards the heftier end of the taste spectrum,” says Palmer. “It is meaty and pungent, with an unctuous, creamy texture. For me, it is one of the few cheeses that works with a big red wine.”
Italy: Parmigiano Reggiano
The iconic cheese of Italy’s Emilia-Romagna region is more than just an accompaniment to a bowl of pasta. “It might seems like a trivial, obvious choice,” says Piero Sardo, President of the Slow Food Foundation for Biodiversity. “Yet only if you don’t know that this large production, of around 3 million cheeses, hails from over 500 small artisan dairies that must meet a very strict regulatory regime.” Parimgiano Reggiano rules stipulate a minimum of 12 months’ aging, but the cheese can improve for up to 3 years, according to Sardo. The consortium that governs cheese production here also operates guided tours of dairies across Emilia-Romagna.
Netherlands: Beemster
Beemster polder in North Holland was drained by dyke and windmill in the early 1600s, one of the first reclamation projects of its kind in the Netherlands. It’s now a UNESCO World Heritage Site, and signs of humans shaping this unique landscape 20 feet below sea level are preserved everywhere.
It is also mineral-rich farmland, and only cow’s milk from Beemster herds goes into its famous cheese, which has been made here since 1901. “Beemster X-O is our most mature cheese in the line and aged a minimum of 26 months,” explains Kies Paradies at Beemster. “Over time, Beemster X-O develops aromas of butterscotch, caramel and whiskey.”
Norway: Geitost
Geitost (pronounced “yay-tost”) is made by an unusual process. After removing the curds, the cheese maker boils down the whey with a little added goat and cow’s milk cream. A Maillard reaction turns the mixture brown, imparting a sweet, caramel-like flavor to the cooled cheese. When sliced open, it looks like a bar of chocolate. “It is popular with kids in Norway,” explains Michelson. “Sliced very thin, more like a shaving, and spread on some rye toast.”
Geitost has been made in the traditional way for hundreds of years alongside Norway’s largest fjord, the Sognefjord. Six cheesemakers are now recognized by Slow Food for the production of genuine artisan Sognefjord Geitost. These days, the area is one of Norway’s most scenic fjord cruising spots.
Portugal: São Jorge
It is unusual to find a Portuguese cow’s milk cheese. Yet the milk isn’t the most striking thing about São Jorge. This waxy, tangy, cheddar-like cheese is made well beyond mainland Europe. It comes from the mid-Atlantic, in the Azores archipelago, 900 miles off the coast of Portugal.
Flemish colonizers brought cheese making skills to the Azores in the 17th century. The island’s high humidity, volcanic soils and year-round warm – but not excessively hot – temperatures are ideal for milk-producing herds. The cheese, however, is made only in summer.
Scotland: Isle of Mull
Scotland is not the home of cheddar cheese. But an island off Scotland’s wild west coast is where you will find one of the cheddar style’s most distinctive expressions.
“A cooler, wetter climate produces higher moisture cheese than down in England,” explains Ned Palmer. “The cheese has very distinctive flavor notes that come from a specific cattle feed: draff, the barley mash that remains from whiskey making. You can taste the peat, malt and iodine notes that you expect in a single malt whisky.” This makes the cheese an ideal partner for another Mull artisan product, Scotch from the distillery at Tobermory.
Spain: Queso de la Serena
Spain’s central and northern regions are the country’s cheese-making heartland. Queso de la Serena, on the other hand, is made in small quantities in just one county of Extremadura, in the far southwest. It is made only with the unpasteurized milk of Merino sheep that graze the pastures of La Serena.
“Its quality that comes from the area’s pasture, which is full of herbs,” says Piero Sardo. “With aging, the cheese tends to become creamy and smooth, and often is called ‘cake’. It gives off scents of green grass and caramel, hints of chestnut and hazelnut, and has a slightly bitter finish.”
Sweden: Almnäs Tegel
Scandinavia las a long tradition of cheese making – long winters meant a traditional need to preserve the summer bounty. The quality of the region’s artisan cheese is high, and growing. So, why do Scandinavian cheeses often lack a high-profile outside the region? “Because of where they are made, the location. Their cheeses are difficult to get hold of,” explains Michelson. “But this is getting better, thanks to the huge interest in everything Scandinavian when it comes to food.”
Almnäs Tegel is an unpasteurized cow’s milk cheese similar in style to Gruyere and Parmigiano, aged for between a year and 24 months. The distinctive shape of a whole cheese is an homage to the bricks used to build the farm’s original manor house, in 1750. Throughout the ripening process, the 55-pound cheeses are brushed with brine. The result is a strong, hard cheese.
Switzerland: Emmentaler
“Say ‘Swiss cheese’ and most people will think of the one with holes,” says Diccon Bewes, author of Swiss Watching. Often known (incorrectly) as “Emmental” outside Switzerland, Emmentaler is made from Alpine cow’s milk in giant rounds weighing in at 265 pounds each. “Emmentaler was the first Swiss cheese to be made down in the valleys all year round in a village Käserei, or cheese dairy. That gave farmers a permanent outlet for their milk and led to much bigger rounds of cheese, because they didn’t have to be carried down the mountain in autumn,” explains Bewes.
The texture is smooth, and the flavour nutty, especially in Emmentaler that is matured for a year or more. An Emmental cheese route, complete with iPhone and Android apps for guidance, helps hikers and bikers see the region’s cheese sights.
Wales: Caerphilly
This crumbly Welsh cow’s milk cheese is part of a family of cheeses unique to the British Isles, including English varieties Cheshire, Lancashire and Wensleydale. “Caerphilly stands out from these in that a traditional example will have a mould rind rather than a cloth rind. This contributes a deeper, earthy flavour to the cheese,” says Ned Palmer, who also hosts regular cheese tastings.
According to Palmer, best in class is Gorwydd Caerphilly made on a family farm in West Wales using unpasteurized milk and traditional methods like hand-stirring of the curds. Visitors to London’s Borough Market will usually find it on sale somewhere.
Cheese Makes Everything Better: Great Lunch Recipes For The Cheese Lovers
Struggling to find ideas for lunch? Tired of the same ol’ leftovers? We hear you and we want to help you solve this dilemma. Afterall, while breakfast is the most important meal of the day, lunch too often gets overlooked. Lunch is a critical meal in the middle of your day as it refuels you at the midway point in your day and recharges you to the finish line.
Without further adieu, here are some great ideas for you to make your next lunch creation. The best part about these recipes is that they have the cheese lover in mind!
MAC N’ CHEESE WITH BACON AND CHEESE
INGREDIENTS
- Kosher salt
- 1 pound elbow macaroni
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips
- 1 large onion, diced
- 2 garlic cloves, smashed
- Leaves from 1/4 bunch fresh thyme
DIRECTIONS
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
GRILLED CHEESE WITH CARAMELIZED ONIONS
INGREDIENTS
- 2 tablespoons/30ml olive oil
- 3 large onions, sliced
- Salt and pepper
- 8 thick slices bread
- 1/4 cup/60ml butter, room temperature
- 2 cups/500ml grated aged Cheddar
DIRECTIONS
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
SCALLOPED POTATOES AU GRATIN
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
- 1/2 cup shredded Cheddar
- 1/2 cup shredded gruyere cheese
DIRECTIONS
Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
PARMESAN-CRUSTED GRILLED CHEESE
INGREDIENTS
CREAMY STOVETOP BACON MAC AND CHEESE:
- Kosher salt
- 1 pound elbow macaroni
- 6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
- 1/4 cup all-purpose flour
- 4 cups hot whole milk
- Freshly cracked black pepper
- 1 teaspoon dry mustard, or more as needed
- 8 ounces sharp Cheddar, shredded (2 cups)
- 8 ounces Muenster cheese, shredded (2 cups)
- 1 tablespoon hot sauce
PARMESAN-CRUSTED GRILLED CHEESE:
- Eight 1/2-inch thick slices brioche
- 8 slices American cheese
- 3 tablespoons chopped fresh basil
- 4 tablespoons crushed Calabrian hot chile peppers, from jar
- 8 slices tomato, cut thin (or 4 large slices, depending on how big your tomato is)
- 2 1/2 cups grated Parmesan
DIRECTIONS
For the grilled cheese: Top all 8 slices of bread with a slice of American cheese. This will act as your glue. Spoon 1/2 cup of the mac and cheese onto four of the slices, sprinkle with some basil, and then add a dollop of the spicy peppers. Top with 1 or 2 tomato slices, and cover with a second slice of bread.
In a large nonstick skillet set over medium heat, spread 1/3 cup of the grated Parmesan in an even circle roughly the same size as your bread. Let the Parmesan begin to melt and brown, 2 to 3 minutes. As soon as it gets golden brown, set a sandwich on top of the Parmesan. Cook for 2 minutes more. The Parmesan will adhere to the bread and create a nice crispy crust. Remove the sandwich from the skillet and repeat the same process for the other side of the sandwich. Depending on the size of your pan, you may be able to do two sandwiches at a time. If needed, keep finished sandwiches warm in a 200 degree F oven while the others are cooking.
Be sure to stop by Shisler’s Cheese House and let us help you make create your next lunch masterpiece with our selection of imported and domestic cheeses and meats.
Thanksgiving Menu Collection
Delicious Thanksgiving Menu Collection
Everything you need to host a memorable Thanksgiving! Serves up to 8 people.
This collection includes:
Troyer’s Trail Bologna Ring Cheddar Cheese Cranberry Delight Mix Shisler’s Private Label Apple Butter Pumpkin Muffin Mix Uncle Ozgood’s Popcorn on the Cob