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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.
The Limburger Legacy: A Cheese That Has No Equal
“Limburger—Don’t Eat It with Your Nose.” So reads the sign above the bar at Baumgartner’s Cheese Store and Tavern in Monroe, Wisconsin: the only city in America where Limburger cheese is still made.
Limburger has been the butt of jokes for nearly a century, though to be honest, it smells more like feet. Past celebrities from Mark Twain to Charlie Chaplin have used it as comedic fodder, and on a visit to Baumgartner’s, comedian Larry the Cable Guy spat out his sample, declaring that it tasted like a dead possum. But Andrew Zimmern, host of Travel Channel’s “Bizarre Foods,” loves the stuff.
Truth be told, there are far more challenging food products on the planet…like Iceland’s hákarl or China’s “century egg.” Even in the cheese world, Limburger pales in comparison to pillars of pungency like Époisses or Stinking Bishop…but the more famous Limburger’s reputation lives on.
History of Limburger: Who Came Up With This Stuff?
As European food products go, Limburger hasn’t been around all that long. It was first made in the 19th century by Trappist monks near Liège in the Duchy of Limburg (a territory now divided between Belgium, the Netherlands and Germany). Before you joke about the stinky cheese helping the monks maintain their cloistered lifestyle, bear in mind that the Trappists are also known for making some of the very finest beers in the world. Today, most of the Limburger in Europe is made in Germany.
Limburger was first made in the U.S. in 1867 by Swiss immigrants in Green County, Wisconsin. In this epicenter of Swiss cheesemaking, Limburger even outpaced Swiss in annual production by the 1920s in order to supply the German-speaking populations of places like New York and Cincinnati, where a Limburger sandwich was a favorite workingman’s lunch: cheap and typically washed down with a glass of beer. Apparently it was nearly unthinkable to eat Limburger without the accompanying brew, because Prohibition so hurt American sales of Limburger that production either ceased or sharply curtailed in most American cheese factories.
Farm to Table in Monroe
Today the only American producer of Limburger is Chalet Cheese Cooperative of Monroe, Wisconsin: the seat of Green County. Of the 56 Master Cheesemakers in Wisconsin, only Chalet’s Myron Olson is certified to make Limburger.
Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative today is owned and operated by 21 member farms. Olson, who started working there at age 17, has managed the plant for more than 20 years. Because he uses only milk from the Cooperative’s member farms (comprising 70% Holstein and 30% Brown Swiss cows), he knows exactly where the milk is coming from and the qualities it will contribute to the final product. He also believes the limestone-filtered water of south-central Wisconsin helps make the best-quality cheese to be found anywhere in the world.
Olson doesn’t just make Limburger, either; certified in other styles, he has won numerous state and national awards for Swiss, Baby Swiss and smoked versions of both. He also makes the very mellow Brick cheese as well as an award-winning German-Style Brick: a close cousin to Limburger, with the same bacterial smear used for ripening it.
Wait…did you say bacteria?
A Smeared Reputation
Limburger is one of a number of smear-ripened, washed-rind cheeses. Washed-rind cheeses are cured in a saltwater brine which may or may not include things like beer, wine, and spirits. Periodically washing the cheese with this solution keeps the surface moist and hospitable to bacteria like Brevibacterium linens, which happens to be the very same bacterium responsible for human body odor—specifically foot odor. So if someone tells you Limburger smells like sweaty gym socks, they are technically correct.
Of course, the food world is full of examples of beneficial bacteria. Microorganisms like Lactobacillus bulgaricus and Streptococcus thermophilus give yogurt its distinctive tang and break down lactose to make it easier to digest. In the case of Limburger, a healthy smear of B. linens helps the maturing process and prevents the growth of undesirable molds. Other smear-ripened cheeses include the French Port Salut and Munster (not the mild, red-rind Muenster we’re familiar with, but a much funkier variety). The bacterial culture used at Chalet was first cultivated in 1911.
Limburger as we know it was nearly eradicated in the U.S., ironically by the company that built the Chalet plant and was founded by the man who “cleaned up” cheese in America.
J.L. Kraft invented processed cheese through a patented pasteurization process, which allowed his cheese to be shipped long distances. Kraft’s Mohawk Valley Limburger Spread was a nationwide hit, and in 1947 his company built what they considered the most cutting-edge Limburger plant in the world (which Chalet now uses). In the name of progress and sanitation the Kraft folks replaced the plant’s old pine curing boards with new ones. The cheese failed. Luckily, they had saved the old boards—which have been in use ever since—and the century-old colony of B. linens continues to work its bacterial magic.
The Three Stages of Limburger
“That old bac magic” takes awhile, and despite the overwhelming aroma encountered at Chalet during the cheesemaking process, fresh Limburger is not all that intimidating. In fact, it’s even downright mild in its infancy, and only develops its nasty temperament over time…with a little help from temperature. Limburger is dated to expire in six months; using the “Best if used by” date on the package as your guide, you can age your own Limburger in the fridge at home to suit your personal taste. We can break down the metamorphosis of Limburger into three stages:
Stage 1 (Beginner): If you like things on the mild side, eat it fresh out of the fridge, and as soon as possible after you buy it. When the cheese is only a few weeks old, it’s mild and crumbly—a bit like feta—with a bit of a yeasty smell. Like all washed-rind cheeses, Limburger ripens from the outside in…and since the rind contains most of the funk, cut it off before serving.
Stage 2 (Intermediate): Two to three months before expiration, Limburger is rich and creamy, and just starting to stink…like Brie with an attitude. Let it come to room temperature before serving for maximum flavor. The rind is edible, but does add strength. You can wash it and dry it if you wish to remove some of the odor.
Stage 3 (Hardcore): At four or more months, you’ve got weapons-grade Limburger—soft, almost runny, and in full-on sweaty sock mode. Remember that six-month expiration date? Diehards see that as a starting point, and even take it out of the fridge periodically to speed up the process. Just remember: it smells far worse than it tastes. Even at this stage, the flavor is not as sharp as aged Cheddar or as pungent as blue cheese. It’s very robust and rich. As they say at Baumgartner’s, “don’t eat it with your nose”; just pop it in your mouth and enjoy.
Limburger Recipes and Serving Tips
Because its unique aroma tends to overpower most foods, Limburger is not really considered a “recipe” cheese…although the Wisconsin Milk Marketing Board and a cult of fans will beg to differ.
The classic way to serve Limburger is on rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. A lot of folks love it with strawberry jam, either as the sole condiment (especially at Stage 2) or in addition to mustard.
Baumgartner’s serves the full-strength Limburger on their famous sandwich (as above, no jam), or for true believers they’ll add a couple of thick slabs of locally made braunschweiger (liver sausage). And they always serve it with a breath mint, though that’s somewhat like the proverbial Band-Aid on a bullet wound.
Limburger Pairings
Unless you have pretty adventurous friends, you’re probably not serving Limburger at a wine tasting party. That doesn’t mean it can’t be done, but Limburger is a workingman’s cheese; it goes best with beer, preferably bock (a hearty, often dark, variety). At Baumgartner’s, locals get the full Monroe terroir by enjoying Limburger with Huber Bock from the Minhas Brewery right down the street. A porter or stout would certainly do the trick, too—think dark and flavorful.
The bottom line is: if you’re a real cheese lover or someone who craves a little adventure, you owe it to yourself to put Limburger on your food bucket list. Stop by Shisler’s Cheese House and make this bucket list item a reality and pick up your own share of Limburger Cheese!
Cheese and Chocolate: A Taste of Heaven on Earth!
How to Pair Cheese and… Chocolate?
Who doesn’t love cheese or chocolate? But together? Believe it or not, they’re actually the perfect combination for a tasting!
Cheese and chocolate are so different that the thought of pairing them seems difficult. The key to this type of tasting is keeping it simple. Both are super-rich foods and a little goes a long way. Choose quality over quantity and limit to three to five pairings.
For a great chocolate selection and a wide selection of domestic and imported cheeses, visit Shisler’s Cheese House!
The Art of Tasting
Learning how to taste cheese and chocolate will deepen your appreciation for the foods and makers. Start with your basic senses and expand from there. Be sure both are room temperature before tasting. Remove the cheeses from refrigerator at least 20-35 minutes before the tasters arrive to maximize flavors and aromas. Cold cheese does not release flavors and aromas as quickly and alters the taste.
First, look…
Cheese: Some cheeses are intense in color while others are not. Look at the cheese rind. Is it uniform? Any cracks? Is the cheese dry like a walnut shell or moist like a sliced apple?
Chocolate: For chocolate, color depends on the origin of the beans. Quality chocolate will be shiny, glossy, and have clean edges. Look for bloom or grayish white steaks caused by poor temperature and improper storage.
Second, smell to appreciate…
Cheese: Cheese offers a full spectrum of aromas such as fresh butter, boiled milk, yogurt, fermented hay, nuts, caramel, chocolate, spices, mold and animal (yes, animal!)
Chocolate: There is an incredible array of scents and aromas in chocolate. Milk chocolate aromas may include milk, caramel and malt. Dark chocolate may include nuts, coffee, dried fruits and wine.
Third, taste…
Cheese: Is the cheese dense, compact or light? Is it smooth, grainy or crunchy? The higher the butter fat content, the creamier the mouth feel of the cheese will be.
Chocolate: Never chew chocolate. Chocolate should melt in your mouth. Good chocolate will feel silky and smooth. Subpar chocolate may feel grainy, waxy or greasy to the tongue.
Last, the finish..
.
Allow the cheese and chocolate to linger to fully appreciate the finale of the flavors. The finish is important as many of the early flavors may be masked by other ingredients.
Not all your cheese and chocolate pairings will be a success, but tasting is half the fun. Take your time and try different pairings. Host a cheese and chocolate event, and guide your friends on a delicious journey. Just remember, keep it simple.
Well Cheese That’s Good: Studies Show Cheese, Dairy Products Promotes Health!
There was a time when celebrities couldn’t get enough of the stuff: Linford Christie raced a milk float to the finish line, while Bob Geldof jogged through London to be rewarded with a pint of cold milk.
Today, though, the nation’s relationship with milk and dairy seems to have soured.
One in five Britons claims to have bought or eaten dairy-free alternatives in the past six months, according to market research by Mintel.
Many countries have introduced three-a-day dairy programs to encourage people to eat more. And just last month, Public Health England launched its latest Eatwell Guide, recommending cutting the amount of dairy from 15 per cent to just 8 per cent of daily food consumption and choosing low-fat and low-sugar options where possible.
This means 160 calories from dairy per day for women, and 200 for men.
To put this in perspective, a Cheddar cheese sandwich and small glass of whole milk contains roughly 217 calories from dairy.
Yet, many countries – including France, Australia, the U.S. and Ireland – have introduced three-a-day dairy programs to encourage people to eat more of it, because of concerns about calcium deficiency. Milk, cheese and yogurt are a major source of calcium, as well as essential nutrients including protein, iodine, and vitamin B12.
And last week a paper published in the British Medical Journal suggested that butter may not be so bad after all, as switching to vegetable or sunflower oil-based spreads made no difference to people’s risk of heart disease.
So, should we be eating dairy or ditching it?
CHEESE MAY PROTECT AGAINST DIABETES
It’s thought calcium may bind to fats and interfere with their absorption, meaning more of it is excreted. One issue with dairy foods is that they contain high levels of saturated fat and – in the case of cheese – salt. This is a key reason why the new Eatwell guidelines have recommended reducing dairy intake.
Yet there’s growing evidence that saturated fats aren’t all created equal.
For instance, a 2014 study published in The Lancet Diabetes & Endocrinology revealed that saturated fats such as those found in many dairy foods reduce the risk of type 2 diabetes.
This also fits with what many recent studies have revealed about high consumers of milk and other dairy products.
‘People who eat a lot of dairy, show no difference in their risk of cardiovascular disease, diabetes or mortality compared with people who eat small amounts. If anything, there is a small risk reduction – so it is actually beneficial,’ says Professor Arne Astrup, head of the department of nutrition, exercise and sport at the University of Copenhagen and a global leader in nutrition and obesity research.
Other constituents of milk and dairy, such as calcium, or substances produced during cheese and yoghurt production, may influence what the body does with those saturated fats.
‘Cheese is full of saturated fat and salt, so you’d think it would be the worst thing you could eat in terms of raising the risk of cardiovascular disease,’ says Professor Astrup.
‘But when you look at what happens to people who eat a lot of cheese, you see the complete opposite: it seems to protect against cardiovascular disease and type 2 diabetes.’
A 2014 study published in the American Journal of Clinical Nutrition revealed that when men were fed a diet rich in milk or cheese, their levels of so-called ‘bad’ LDL cholesterol were lower than when they ate a low-dairy diet containing similar amounts of saturated fat.
One issue with dairy foods is that they contain high levels of saturated fat and – in the case of cheese – salt. It’s thought calcium may bind to fats and interfere with their absorption, meaning more of it is excreted.
Gut bacteria may also be feeding on some of the fermentation products in cheese, producing compounds such as butyrate, which may have additional health benefits, suggests Professor Astrup.
Both diabetes and heart disease are associated with tissue inflammation, and butyrate seems to have anti-inflammatory properties.
Yoghurt is another fermented dairy product which seems to be particularly protective when it comes to type 2 diabetes.
SHOULD BUTTER GO BACK ON THE MENU?
even butter doesn’t seem to be quite the villain it has been portrayed as in the past. Last week’s study in the British Medical Journal revealed that although people who ditched butter in favour of ‘healthy’ vegetable oil-based spreads saw their cholesterol levels fall, this didn’t translate into a drop in levels of heart disease or death during the study period.
Indeed, those with the greatest overall drop in cholesterol had a higher risk of death.
The guidelines were developed by scrutinising the nation’s eating habits, and then calculating the most straightforward way of tweaking those habits to makes sure everyone gets the nutrients they need. Dr Louis Levy, head of nutrition science at Public Health England, admits that the Eatwell guidelines aren’t necessarily based on the very latest research.
‘We base our advice on the recommendations arising from the Scientific Advice Committee on Nutrition,’ he says. ‘When they last looked at fats, they recommended that saturated fat was having this effect of causing an increase in blood cholesterol, which is linked to an increase in cardiovascular or heart disease.
‘There have been various papers coming up recently and that’s one of the reasons the committee is currently looking at saturated fats again.’
But he adds: ‘Until they conclude that piece of work we are retaining our current advice.’
He says the guidelines were developed by scrutinising the nation’s eating habits, and then calculating the most straightforward way of tweaking those habits to makes sure everyone gets the nutrients they need.
‘Teenage girls in particular aren’t actually eating or drinking very much from the dairy section at the moment, so suggesting they have more isn’t necessarily going to address the calcium issue,’ he says.
As he points out, calcium is also found in starchy carbohydrates (such as rice, potatoes and bread).
It’s also found in vegetables such as kale, spinach and soya beans. Indeed, gram for gram, kale contains more calcium than milk. However, it’s far easier to drink 100ml of milk than to eat an entire plate of kale.
MILK AND THE FEAR OF CANCER
Some people feel that milk disagrees with them. Only a third of adults worldwide can digest it; most people stop making the enzyme needed to break down lactose – the sugar in milk – in infancy. In East Asia and Southern Africa, more than 90 per cent of adults are lactose-intolerant, leading to symptoms such as abdominal pain and bloating after drinking milk. In Northern Europe it’s somewhere between 2 per cent and 20 per cent.
The ability to digest lactose is genetically determined – the result of mutations which first arose in humans 6,000 years ago.
‘The advantage of being able to digest it was twofold,’ says Professor Ian Givens, who studies nutrition and human health at the University of Reading. It improved general health by providing more calories and nutrients in a relatively small amount of food or drink, and this, he explains, ‘led to more successful reproduction’.
There is a popular perception that eating dairy raises the risk of cancer. But the scientific evidence is mixed.
A 2015 paper in the American Journal of Clinical Nutrition reviewed 32 studies and concluded that high dairy consumption is associated with a small increased risk of prostate cancer.
One possible explanation is that drinking milk, for instance, stimulates the production of a growth factor called IGF-1, which takes the brakes off cell growth. ‘Milk was designed to be consumed by infants before they are weaned, when the body’s tissues are growing faster than at any other time in life,’ says Professor Jeff Holly, an IGF-1 researcher at the University of Bristol.
‘You are designed to grow until your bones fuse at puberty, so stimulating growth at that time makes a lot of sense. After that, you don’t want to be stimulating tissues to grow.’
However, the links between dairy consumption and cancer are far from clear-cut, says Professor Givens: ‘Current evidence suggests milk might increase the risk of prostate cancer somewhat, but that it is strongly protective against colorectal cancer.’
One theory is that the calcium in milk and other dairy foods helps mop up one of the cancer-promoting components of red meat, an iron-rich substance called heme.
TRENDY ALMOND MILK IS NOT ‘SUPERIOR’
Many people wrongly assume that soya or almond milk are ‘superior products’, says Sioned Quirke, a registered dietitian and spokeswoman for the British Dietetic Association.
Almond milk, for example, may have fewer calories than cow’s milk. But unless it has been fortified, it contains far less calcium.
And whereas soya milk contains around 3-3.4g protein (needed to build new cells and maintain muscle strength) per 100g – which is similar to cow’s milk – almond and oat milk contain just 0.2-0.5g. ‘Not recognising such differences could have real consequences, especially for children,’ says Professor Givens.
Almond milk may have fewer calories than cow’s milk. But unless it has been fortified, it contains less calcium. So what to do? It seems the story with milk is more complex than it looks. It has evolved to promote the growth of infants. But there are also advantages for adults who consume milk and dairy products in terms of protection against cardiovascular disease and type 2 diabetes.
However, as we live longer, it’s possible that for some people, these advantages may start to be outweighed by disadvantages.
It’s too soon to say, and you shouldn’t ditch dairy without considering how you’ll replace the protein, calcium and other nutrients it provides.
Regular load-bearing exercise is also important for healthy bones.
‘If you are very physically active and have a good healthy diet, you probably don’t need dairy. But it would be a bad health message to tell people who lead an inactive life and have a poor diet to avoid milk and dairy products,’ says Professor Holly.
Personally, he avoids drinking milk because of the potential cancer risk, and because it seems unnatural to be drinking it as an adult.
‘But I still have a weak spot for a nice blue cheese after dinner with a glass of port,’ he confesses. ‘It’s a case of being sensible and trying to maintain a good, varied diet at whatever age without being fanatical about it.’
Let Shisler’s Cheese House promote your healthy lifestyle with our vast assortment of domestic and imported cheeses!
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
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
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.
Lucerne Cheese
Lucerne Cheese is another of our local selections, made in Charm, Ohio by the original producer Guggisberg Cheese. Some of Our other Signature local cheeses include Swiss, Baby Swiss, Sharp Swiss, Amish Butter Cheese, Yogurt Cheese, and several variations of each. Lucerne Cheese is a young, semi-soft cheese with small holes, similar to Baby Swiss. Lucerne Cheese is lower in fat and sodium and has smaller holes and a milder flavor. Lucerne Cheese has a light and smooth flavor, a delicious favorite for those counting calories or watching their sodium intake.
History of Lucerne Cheese
Lucerne Cheese is another fine product of the Guggisberg Cheese Company which was started in 1967 just outside of Charm, Ohio by cheese connoisseur Alfred Guggisberg, an alumnus of the famous Swiss Federal “Molkereishulle” (cheese maker’s institute). Lucerne Cheese is a newer addition to their family of cheeses which began with the original Baby Swiss. In response to many of their patrons who are choosing healthier lifestyles, they added this cheese that contains less fat and sodium than most cheeses.
Wine Pairing for Lucerne Cheese
Lucerne Cheese pairs very well with numerous wines. The most popular pairings are Cabernet Sauvignon and Merlot. Beaujolais and Pinot Noir are also great matches. If you prefer white wine, Chardonnay, Riesling, and Sauvignon Blanc pair well with Lucerne Cheese. And for the beer lover, Lucerne Cheese goes well with Lager, Pale Ale, and Weiss Beer.
Gift Box #1: Baby Swiss Cheese
Baby Swiss Cheese
This is a fantastic gift box containing a 4lb wheel of Baby Swiss cheese as well as an assortment of chocolates.
Having the whole family around during the holiday season? Grab this gift box that contains a whole 4Lb. Baby Swiss Cheese Wheel. Our Baby Swiss is made in Charm Ohio, by the original producer Guggisberg Cheese. It is a young, semi-soft whole milk cheese with small holes and a mild flavor. It also comes with chocolates for those with a sweet tooth!
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. 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!
History of 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.
We love this gift box as it feels truly special to receive a whole wheel of cheese and we know whoever you are gifting it to will absolutely love it!
- 4 Lb. Baby Swiss Wheel
- Assorted Chocolates
Roasted Garlic Cheese Curds
The best Cheese Curds we could find are made in Upstate New York, just like our Orange and White Cheddars. We are proud to offer those Cheese curds in several flavors including Garlic. We also offer plain Fresh Cheddar Cheese Curds, Buffalo Wing, Hot Pepper, and Chive flavors. For our customers that enjoy garlic for the flavor or the health benefits, we also offer a with array of products containing garlic including Garlic Cheddar, Yogurt Cheese with Garlic and Herb, Roasted Garlic Mustard, Sweet Garlic Dill Pickles, and Hot Pickled Garlic.
Description and Enjoyment of Cheese Curds
Cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. Cheese curds are little-known in locations without cheese factories. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh cheese curds squeak against the teeth when bitten into, a defining characteristic, due to air trapped inside of its porous body. Cheese curds are sometimes referred to as “Squeaky cheese”. They are sometimes somewhat salty. In the Midwestern United States, deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain restaurants and bars. Deep-fried cheese curds are covered with a batter, like that used for onion rings, or are breaded and placed in a deep fryer.
Poutine
Poutine is a dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. Poutine is a diner staple which originated in Quebec and can now be found across Canada. Click on the image above to see what freshly prepared Poutine looks like.
