Tag: shisler’s cheese house
Marinate Cheese? Did Heaven’s Gates Open?
Summertime is all about easy entertaining and easier food: bountiful produce allows us to spend less time fussing in the kitchen and more time al fresco with friends. I’m all about quick recipes that produce big flavor, and these marinated mozzarella balls do just that. The best part? They get better the longer they sit, so make a triple batch and you’ll always be ready for unannounced guests that come your way.
Italians perfected the art of eating centuries ago, and one of many things they’ve mastered is the way to start a party. Antipasti — which means “before the meal” — are small bites meant to whet the appetite and prepare you for the upcoming feast. An antipasti platter can be composed of almost anything, but cured meats, cheeses, vegetables, and preserved pantry goods are the traditional place to start.
Antipasti, or any summer appetizer for that matter, can and should be as low maintenance as you desire. These “little mouthfuls” of mozzarella are marinated in a zesty bath of garlic, herbs, and olive oil. They are impressive enough to serve alone, but are right at home in a more expansive spread. Even better, they require minimal prep and can be adapted to whatever ingredients you already have on hand.
Don’t just keep this versatile recipe locked up at home. Transfer the tasty bites into cute jars to offer as hostess gifts, or pack them along on your next beach picnic. They’ll taste good anywhere you choose to eat them — even better with a bottle of chilled Rosé!
Garlic and Herb Marinated Mozzarella
1 pound (16 ounces) bocconcini or ciliegine, drained (See Recipe Notes)
Recipe Note
Bocconcini (and ciliegine) are 1- to 2-inch balls of fresh mozzarella packed in water. They can be found in gourmet cheese section of well-stocked grocery stores. Feel free to substitute feta or goat cheese if desired
Be sure to stop by Shisler’s Cheese House for your fresh supply of Mozzarella and get the marinating party started! Or order online here!
The “Untold” History of Cheese
This is the story you’ll often hear about the discovery of cheese in human history…
About 9,000 years ago, a nomad was travelling and brought along with him some milk in an animal stomach, serving as a sort of thermal insulator, to have something to drink at the end of the day. But when he arrived, he discovered that the rennet in the stomach lining had curdled the milk, creating the first cheese.
But there’s a major problem with that story, as University of Vermont cheese scientist and historian Paul Kindstedt explained on the latest episode of Gastropod—a podcast that explores food through the lens of science and history. The nomads living in the Fertile Crescent of the Middle East in 7000 B.C. would have been lactose-intolerant. A nomad on the road wouldn’t have wanted to drink milk; it would have left him in severe gastro-intestinal distress.
Kindstedt, author of the book Cheese and Culture, explained that about a thousand years before traces of cheese-making show up in the archaeological record, humans began growing crops. Those early fields of wheat and other grains attracted local wild sheep and goats, which provide milk for their young. Human babies are also perfectly adapted for milk. Early humans quickly made the connection and began dairying—but for the first thousand years, toddlers and babies were the only ones consuming the milk. Human adults were uniformly lactose-intolerant, says Kindstedt. What’s more, he told us that “we know from some exciting archaeo-genetic and genomic modeling that the capacity to tolerate lactose into adulthood didn’t develop until about 5500 B.C.”—which is at least a thousand years after the development of cheese.
It took another recent advance to figure out the origins of cheese: Kindstedt says that only recently have scientists been able to analyze the chemical traces on pottery from thousands of years ago in order to find milk fat in the higher concentrations that indicate it was used to hold cheese or butter, rather than plain milk.
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Using this new research, Kinstead explains, we now know that the real dawn of cheese came about 8,500 years ago, with two simultaneous developments in human history. First, by then, over-intensive agricultural practices had depleted the soil, leading to the first human-created environmental disaster. As a result, Neolithic humans began herding goats and sheep more intensely, as those animals could survive on marginal lands unfit for crops. And secondly, humans invented pottery: the original practical milk-collection containers.
In the warm environment of the Fertile Crescent region, Kinstedt explained, any milk not used immediately and instead left to stand in those newly invented containers “would have very quickly, in a matter of hours, coagulated [due to the heat and the natural lactic acid bacteria in the milk]. And at some point, probably some adventurous adult tried some of the solid material and found that they could tolerate it a lot more of it than they could milk.” That’s because about 80 percent of the lactose drains off with the whey, leaving a digestible and, likely, rather delicious fresh cheese.
With the discovery of cheese, suddenly those early humans could add dairy to their diets. Cheese made an entirely new source of nutrients and calories available for adults, and, as a result, dairying took off in a major way. What this meant, says Kindstedt, is that “children and newborns would be exposed to milk frequently, which ultimately through random mutations selected for children who could tolerate lactose later into adulthood.”
In a very short time, at least in terms of human evolution—perhaps only a few thousand years—that mutation spread throughout the population of the Fertile Crescent. As those herders migrated to Europe and beyond, they carried this genetic mutation with them. According to Kindstedt, “It’s an absolutely stunning example of a genetic selection occurring in an unbelievably short period of time in human development. It’s really a wonder of the world, and it changed Western civilization forever.”
Make Your Breakfast Healthier With Cheese!
5 Reasons To Eat Cheese For Breakfast
A common trend among dieters is to cut out cheese from their diet the minute they embark upon a weight loss mission. What they fail to realize is the immense nutritional and purported weight loss benefits that they are missing. Cheese is arguably one of the most underrated health food today. It provides ample amounts of proteins, calcium, vitamins, and minerals – everything that a person needs for a healthy start to his day. Still not convinced? Read on to know about the health benefits of eating cheese right in the morning, the best forms of cheese to include, and the healthy cheese dishes.Benefits of eating Cheese for breakfast
1. Complete Food
Cheese is one of the healthiest sources of high biological value proteins. Each serving of cheese can provide close to 30 gms of protein, which is almost 50% of the RDA for protein. Unlike other protein rich foods, cheese also contains all 3 proximate principles including carbohydrates. Apart from the energy providing nutrients, it also provides a trove of minerals, vitamins, and phytonutrients essential for maintaining a fit body and mind.
2. Promotes and maintains bone health
Cheese is arguably the richest source of calcium. Each serving of cheese can provide anything between 700 mg to over 1000 mg of calcium, which covers more than 70% of daily-recommended dose for an adult woman. Importance of calcium in bone health and prevention of osteoporosis is well-known. Apart from calcium, cheese is also rich in 15 other essential nutrients including phosphorus and small quantities of Vitamin C, which help in calcium absorption.
3. Protects teeth from cavities
Several studies have shown that eating cheese after a starchy meal (the key culprit to cavities) helps prevent development of cavities. This is attributed to several factors, including the high calcium content, which is believed to help maintain healthy teeth enamel. Cheese promotes salivation, which too might be the reason behind the anti-cavity property. Whatever be the reason, it is a good idea to have a piece of cheese after a starch filled breakfast.
4. A chock-a-block of vitamins and minerals
Cheese contains over 50 vitamins, minerals, and trace nutrients. It is a B vitamins in cheese help maintain healthy glowing skin, while fat-soluble vitamins contribute to long lustrous hair. Other elements like zinc, phosphorus, Vitamin B12, and Vitamin A boost immune system.
5. Slows aging and prevents cancer
The high amounts of antioxidant nutrients in cheese helps prevent free radical damage and cell mutations, thus helping retard ageing process of the cells. Several studies have also shown that Conjugated Linoleic acid, a compound found in cheese may help prevent formation of tumor cells and metastasis of cancer cells.
Best cheese to have for breakfast
Even though, cheese is a great health food with several nutritional benefits, not all varieties of cheese can be recommended for a person trying to lose weight or control their fat intake. That said; one can find several cheese types that are naturally low in fat and/or salt. These offer the same nutrients as the full fat ones. Some of the varieties best suited for a weight watcher include:
- Skim milk mozzarella
- Skim milk cottage cheese
- String cheese
- Farmer’s cheese
- Neufchâtel
As a thumb rule, goat milk cheese contains least amount of fat followed by cow’s milk, and buffalo milk cheese. So, the trick is to choose the right kind of cheese to eat for breakfast rather than cut out all cheese from your menu.
Best ways of eating Cheese for breakfast
- Fruits and cheese: This is a classic combination and easiest to fix up on a busy morning. Farmer’s cheese is the best choice for this combination and you can include a variety of seasonal fruits. The fruits add much need fiber to your breakfast, while the benefits of cheese are already discussed.
- Sandwich: Cheese sandwich is probably the most popular and easy to prepare breakfast and snack item. You can use a variety of cheese, but low-fat cheddar seems to be the healthiest best. Do not forget to use whole wheat bread and add some veggie slices for added nutrients.
- Feta with eggs: Cheese and eggs makes a lethal nutrient combo for sure. Feta with slices of eggs, olives, whole meal bread, and a mug of coffee – a perfect Greek breakfast.
A breakfast without cheese is like peanut butter without jelly. Include cheese in your breakfast for the immense health benefits and of course the scrumptious taste. Stop by Shisler’s Cheese House and let us help you enjoy the most important meal of the day by adding cheese to your breakfast!
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.
The Cheese Report Card: A Guide to the Best Cheeses
Though high in saturated fats, it provides many essential nutrients including protein, vitamin D and zinc as well as calcium.
Here’s a round-up of your favourite cheeses and how healthy they are. All figures are based on a healthy portion size of 30 grams (a matchbox-size chunk).
- Swiss
120 calories, 9 g fat, 290 mg calciumVery high protein, with a matching high-mineral content. A 30g portion of Emmenthal provides more than a third of the Recommended Daily Allowance (RDA) of calcium and nearly a tenth of the RDA for zinc – essential for healthy skin, reproductive health and the immune system.Health score: 8/10
Brie
96 calories, 8 g fat, 162 mg calciumMost people assume it is one of the fattiest cheeses, but it has lower levels than cheddar or stilton and a good quantity of calcium. It is also a reasonable source of zinc and the rind is rich in vitamin B1 – essential for cells to release energy.
Health score: 6/10
Camembert
89 calories, 7 g fat, 105 mg calcium
Camembert has a third less fat and a quarter fewer calories than hard cheeses. It is high in folic acid which the body needs to make red blood cells, though pregnant women (who need a higher intake of folic acid) should avoid Camembert.
Health score: 5/10
Parmesan
136 calories, 9.8 g fat, 360 mg calcium
Extremely high in calcium, just a tablespoon of Parmesan grated over pasta supplies 15 per cent of the RDA. It is also the best cheese for zinc, although it is high in salt.Health score: 9/10
Cottage Cheese
29 calories, 1.2 g fat, 22 mg calcium
This is the only truly low-fat cheese, making it ideal for slimmers. But the downside is a low calcium content, which reduces its nutritional rating compared with other cheeses.
Health score: 5/10
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Cheddar
124 calories, 10.3 g fat, 216 mg calcium
One of the highest-fat cheeses, but it’s also a good source of calcium and zinc. A national favourite, nonetheless.Health score: 6/10
Half-fat cheddar
78 calories, 4.5 g fat, 252 mg calcium
Also higher in protein, calcium and zinc than normal cheddar. But on the downside, it’s a bit lower in vitamins A and D.Health score: 9/10
Cream cheese
132 calories, 14.2 g fat, 29 mg calcium
The unhealthiest cheese as it is close to 50 per cent pure fat and has only a fraction of the calcium content of many hard cheeses.
Health score: 2/10
Edam
100 calories, 7.6 g fat, 231 mg calcium
Contains a medium amount of fat, is rich in calcium, but high in salt so is not advisable for high blood pressure sufferers.
Health score: 8/10
Goat’s cheese
59 calories, 4.7 g fat, 57 mg calcium
Low in calories and richer in vitamin D (an important bone-strengthener) compared with cow’s milk cheeses, although it is not a great source of calcium or zinc.
Health score: 6/10
Processed cheese slices
78 calories, 5.6 g fat, 213 mg calcium
Rich in calcium and lower in unhealthy saturated fats than unprocessed cheese. Gets its dubious ‘plastic appeal’ from added milk proteins, modified starch, preservatives and emulsifiers.
Health score: 6/10Feta
75 calories, 6 g fat, 108 mg calcium
Made with sheep’s milk, it has a moderate amount of calcium and fewer calories than half-fat cheddar. Feta is also a better source of vitamin D than cow’s milk cheese, but is also the saltiest variety – a 30g portion has a fifth of the daily guideline intake for women.
Health score: 7/10
Mozzarella
90 calories, 7.5 g fat, 155 mg calciumA medium-fat cheese which can be disproportionately high in unhealthy saturates. However, it has a good calcium content.
Health score: 7/10
Ricotta
56 calories, 4.4 g fat, 63 mg calcium
Fairly low in fat and salt, and contains low to medium amounts of calcium.Health score: 7/10
Stilton
123 calories, 10.7 g fat, 96 mg calcium
Similar to cheddar in fat and calories, but has a much lower calcium content. It is high in folic acid, though, like all blue-veined cheese, it is not suitable for pregnant women as it carries a listeria risk.
Health score: 4/10
Be sure to stop by Shisler’s Cheese House to pick up your supply of healthy cheeses or order online here!
The Art of Cooking Amazing Bacon, A Masterpiece!
Bacon Cooking Tips
If the packaged sliced bacon is refrigerator-cold, slowly slide the dull edge of a butter knife along the length between the strips, gently rocking to separate slices. Plan ahead and take the bacon out of the refrigerator thirty minutes before cooking. The slices should separate easily.
When frying bacon, it’s important to keep a close eye on it and turn it often. It can burn in the blink of an eye. Older bacon will cook and burn almost twice as quickly as fresh bacon.
If you prefer very crispy bacon, choose thinner slices to fry up. Pour or baste off the fat as it accumulates in the pan. Use medium to medium-low heat. Cook slowly, turning often, to render out the most fat and help reduce shrinkage.
Pricking with a fork will help alleviate any curling problems. Drain breakfast bacon on paper towels.
The fat rendered from the cooked bacon is highly-prized as cooking oil for its flavor. After cooking the bacon, cool the rendered oil to room temperature and then pour through a fine sieve into a glass container. Cover and store in the refrigerator or freezer for future use. If you do not need the rendered fat, let it cool to room temperature, pour it into a disposable metal or glass container, seal, tie it up in a plastic bag, and toss it into the trash. It’s not wise to pour it down the drain, because it will coagulate and clog up the drain.
There are fancy microwave bacon cookers on the market which work well, but they are not necessary. Place a microwave-safe paper towel in a micro dish large enough to fit a single layer of bacon slices (4 to 6 slices). Cover with another paper towel. Six slices should take about 4 to 5 minutes on high, depending on the wattage of your microwave and the thickness of the bacon. Start checking after the first two minutes, and continue cooking at one minute intervals until you can judge the cooking time for the way you like it.
Consult your microwave manual for more specific times. A rotating base in the microwave is highly recommended for even cooking, and most come with one built-in these days. Remember that foods continue to cook even after the timer goes off in a microwave, so let it rest a few minutes before you dive in to let it crisp up and avoid burns. Curly bacon never bothers me, but this method reduces curling of the bacon.
Bacon can also be easily baked in the oven, resulting in amazingly flat slices. Preheat oven to 400 degrees F. Place a rack inside a baking sheet. Lay out slices and bake for 10 to 15 minutes, depending on desired doneness level. Voila! Crispy bacon with no curls. You can also use your broiler, but I don’t recommend it. First of all, the splatters not only make a royal mess, but also cause flares. Secondly, it requires much more attention. Stick with frying, microwaving or baking.
How can you reduce splattering problems? Part of the problem arises from today’s quick salt-brining method (known as pickle-curing) used by producers. The liquid naturally soaks into the meat, and you know what happens when liquid hits hot oil — snap, crackle, pop! Be sure the bacon slices are cold from the refrigerator and start with a cold pan. Use medium to medium-low heat and take your time cooking the slices, turning often. It’s preferable to thaw frozen bacon in the refrigerator to reduce moisture, but even then some of the moisture may naturally seep out. Towel off the slices before cooking to avoid excess splattering.
If you must watch your fat intake, lean smoked ham or prosciutto can be substituted in many recipes where the rendered bacon fat is not needed. Turkey, chicken and vegetarian bacon products are also available.
Most slab bacon is sold with the rind attached. Remove the rind before using. Render the fat from the rind by frying and you have cracklings, a favorite Southern snack.
At Shisler’s Cheese House, we carry an amazing inventory of Streb’s Meats Smoked Bacon. Be stop by our store and pick some up today!
Goat Cheese: Promoting a Healthier You!
Do you love cheese but feel guilty of calories every time you have some? Do you often feel how great would it be if only you could have the best cheese in the world, which is both tastier and low in calories? Well, there is some good news for you. There is goat cheese, which is exactly the kind of cheese you want! And what’s more is that Goat cheese comes with a host of health benefits!
Goat Cheese: A Brief
Goat cheese is made from goat milk and is available in soft and hard forms like other cheese. It is healthier and better for you than the cheese made from cow milk. Apart from having more nutrients than other forms of cheese, there are many health benefits of goat cheese which are listed below!
1. Low Fat:
Goat cheese is a low-fat alternative to regular cheese. It contains lesser amounts of fat than other cheese forms, and replacing your regular cheese with goat cheese can help you reduce the amount of saturated fat and cholesterol in your diet. Goat cheese contains just a little more than half the amount of fat than regular cheese. And coming to saturated fat, goat cheese contains only half of the same found in regular cheese.
2. Fewer Calories:
Goat cheese contains fewer calories than any other form of cheese made using cow milk. Ideally, if you substitute cheddar with goat cheese, you will be effectively reducing 200-300 calories from your diet.
3. Good For Lactose Intolerant People:
Goat milk contains significantly lower amounts of lactose than regular milk. Lactose is usually lost when cheese is churned, and goat cheese thus contains an exceptionally low amount of lactose. This makes it the ideal cheese for people who suffer from lactose intolerance.
4. Low Sodium:
Goat cheese contains less than half of the amount of sodium than regular cheese. Excess sodium can lead to chronic conditions and potentially fatal diseases like heart attack and even stroke. Usually, doctors recommend we have no more than 2,300 mg of sodium daily. If you are someone who cannot resist the cheese, you might want to switch to goat cheese.
5. Sufficient Protein:
Goat cheese is not as rich as regular cheese in terms of protein content, but it does provide a decent amount of the nutrient, which is enough for the proper functioning of the body. Goat cheese usually contains slightly more than half of the protein level as cheddar cheese. Doctors usually recommend women to consume 46 g of protein, while men should ideally consume 56 g of protein every day.
6. Rich In Vitamins And Minerals:
Goat cheese contains more minerals and vitamins than cow cheese. It is especially rich in Vitamin D and Vitamin K, while also containing the same amount of vitamin A as cow cheese. Goat cheese is also high in B vitamins like thiamine, niacin and riboflavin. Riboflavin is an essential vitamin that helps promote tissue health. As your body does not produce these essential vitamins and minerals on their own, goat cheese can provide a steady source of these essential vitamins.
7. Calcium-Rich:
Goat cheese is especially rich in calcium, with greater calcium concentrations than cow cheese. Calcium is especially important for the body, helping strengthen bones and teeth as well as protecting you from diseases. Calcium has many benefits for the human body.
So, now that you know about the amazing health benefits of goat cheese, consider replacing your regular cheese with goat cheese. However, remember to buy Goat Cheese from a trusted source, like Shisler’s Cheese House.
The Best Wine and Cheese Pairings
Wine and Cheese
Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious, and at times, a challenging endeavor. But, we are to help! As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Rather than complicating the topic with exotic matches like Garrotxa and Meursault, we have broken the art of wine and cheese pairing down, so you can create your own.
Wine and Cheese Pairings
The wine-cheese pairing possibilities are endless, but to simplify the strategy, we can divide cheese into four major categories:
Bloomy: Creamy, decadent cheeses, with a soft rind.
Hard: Stiff cheeses, which are often sharp and/or salty. They can also be aged.
Blue: Pungent, often salty cheeses, with a blue tinge.
Fresh: Soft, often spreadable cheeses that can be tangy or mild. They are not usually aged.
If you have a specific cheese in mind, first contemplate the category it belongs to. You can then consult our wine and cheese pairing examples for ideas.
Just as with any food pairing, it helps to think of either complementary or contrasting flavors. A lush wine works well with a triple-cream cheese, while an acidic wine will cut the cheese’s sweetness. As you begin to experiment, taste the cheese first by itself, to get a sense of its character, and then put another bite into your mouth with some wine to see how they mingle. Many experts say that white tends to pair better with cheese, but a light-bodied red and cheese pairing is still possible.
Wine and Cheese Pairing Examples:
| Cheese | Wine |
| Bloomy | |
| Camembert | Champagne |
| Brie | Chardonnay |
| Robiola | Sparkling Wine |
| Taleggio | Pinot Blanc |
| Hard | |
| Gouda | Merlot |
| Cheddar | Cabernet Sauvignon |
| Parmesan | Chianti |
| Double Gloucester | Zinfandel |
| Pecorino | Valpolicella |
| Gruyere | Sauvignon Blanc |
| Fontina | Bardolino |
| Blue | |
| Gorgonzola | Port |
| Stilton | Sauternes |
| Blue | Riesling |
| Cambozola | Eiswein |
| Fresh | |
| Ricotta | Pinot Grigio |
| Mozzarella | Sauvignon Blanc |
| Goat | Chenin Blanc |
| Feta | Beaujolais |
| Burrata | Tocai Friulano |
Preparing a Wine and Cheese Party
What better way to taste a variety of pairings then to throw a wine and cheese party? Purchase a few different cheeses from a cheese shop or gourmet store with a well-equipped storage facility. Discuss your plans with the cheesemonger and ask for recommendations. You can get creative with cheese place cards or purchase a nifty slate cheese tray, which allow you to etch cheese names in chalk. Lastly, be sure to serve the wine and cheese at their proper temperatures, so their flavors can emerge. Serve white wine at 45°F, red wine at 60°F and remove the cheese from the refrigerator 30 to 60 minutes prior to serving.
Wine and Cheese Party Menu
A great wine and cheese party offers pairing selections with varied flavor profiles. Display the options in a circle and have your guests start with lighter wines and fresher cheeses and move clockwise toward the ones that have sharpness and depth. To simplify, you could also choose a flexible wine that pairs with a wide range of cheeses. A lean red, such as Gamay or Pinot Noir, could serve as a perfect starting point. Your guests can taste that wine with each cheese and then rank the pairings.
Let Shisler’s Cheese House help with your wine and cheese party needs with our vast assortment of domestic and imported cheeses!
Amazing Recipes To Satisfy Your Hunger For Cheese
Something warm for lunch: straight-from-the-oven ham and cheese turnovers.
INGREDIENTS
- 1 1-pound package refrigerated pizza dough
- 8 ounces deli ham, thinly sliced
- 4 ounces Swiss cheese, thinly sliced
- 1/2yellow onion, cut into thin rings
- 2 teaspoons whole-grain mustard
- 2 tablespoons extra-virgin olive oil
- 1 small head romaine, torn into pieces
- Heat oven to 400° F. Roll the pizza dough into a 14-inch circle and cut into 8 triangles.
- Stack a slice of ham and cheese and some onion on the bottom of each triangle and roll the dough up around the filling. (Some will stick out the ends.)
- Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes.
- Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the turnovers.
Cheddar cheese and horseradish give an ordinary roast beef wrap some bite.
INGREDIENTS
- 4 ounces cream cheese, softened
- 2 tablespoons prepared horseradish
- 4 large flour tortillas
- 1 head romaine lettuce, tough ribs removed
- 8 ounces thinly sliced deli roast beef
- 4 ounces Cheddar, thinly sliced
DIRECTIONS
- In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla.
- Layer the tortillas with the lettuce, roast beef, and Cheddar and roll up.
Try these on a cold winter Sunday: red pepper–flaked scones made with buttermilk and Swiss cheese.
Crispy tacos get a fresh mix of pinto beans and Cheddar.
INGREDIENTS
- 1 15-ounce can pinto beans, rinsed
- 3/4 cup mild salsa
- 1 heart of romaine
- 8 taco shells
- 1 cup shredded Cheddar
DIRECTIONS
- In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
- Tear the lettuce into bite-size pieces.
- Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.
Swiss cheese, eggs, and prosciutto are sandwiched together in a crisp, golden Panini.
INGREDIENTS
- 8 large eggs
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- 4 soft rolls, halved lengthwise
- 8 ounces prosciutto, thinly sliced
- 8 ounces Swiss cheese, thinly sliced
DIRECTIONS
- In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
- Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.
- Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
- Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.
- Repeat with the remaining sandwiches.
Monterey Jack melts into scrambled eggs spiced with salsa.
INGREDIENTS
- 1 1/2 tablespoons unsalted butter
- 10 eggs
- 2 tablespoons milk or water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Monterey jack cheese
- 3/4 cup salsa (drained)
- 1 cup crushed tortilla chips
DIRECTIONS
- Heat butter in a large nonstick skillet over medium heat.
- Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.
This tangy, oozy dish is loaded with Swiss cheese.
INGREDIENTS
- 3 eggs
- 3 cups buttermilk
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1/8 teaspoon freshly ground pepper
- 2 pounds baking potatoes, peeled and cut into 1/8-inch slices
- 2 pounds Granny Smith apples (unpeeled), cut into 1/8-inch slices
- 1 pound Swiss cheese, shredded
- 1/4 pound Parmesan, grated
DIRECTIONS
- Heat oven to 400° F.
- Coat a 3 1/2-quart casserole with cooking spray. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt, and pepper; set aside.
- Arrange a layer of slightly overlapping potatoes in the casserole. Cover with a layer of apples and sprinkle with a third of each cheese. Pour a third of the egg mixture on top. Make 2 more layers.
- Bake, covered, 1 hour, 15 minutes. Remove cover and bake another 15 minutes or until the potatoes are tender. Remove from oven. Serve warm or at room temperature.
Everything but the kitchen sink goes into quesadillas finished off with Cheddar or Monterey Jack.
INGREDIENTS
- 1 15.5-ounce can black beans, drained
- 1 11-ounce can corn kernels, drained
- 3/4 cup salsa, drained
- 18-count package large flour tortillas
- 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
- 1 small red onion, thinly sliced
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce, sliced 1 inch thick
DIRECTIONS
- Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
- Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
- Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
- Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Cut each quesadilla into 6 wedges. Serve with the salad.
SPECIAL EDITION: Mother’s Day Gift Ideas
What better way to show mom you care this Mother’s Day than with a homemade gift from the heart? A gift with a personal touch, a gift that has your love embedded into the materials, because you made it! With the big day just 48 hours away, Martha Stewart shares some last-minute DIY gift ideas mom will love.Martha Stewart shows how to make DIY gifts for Mother’s Day
Splattered pom pom flowers
Sick of spending money on flowers? Try Martha’s Splattered Pom Pom Flowers, and since they are made from tissue paper, you can enjoy them well past Mother’s Day!
Materials: Tissue paper, pipe cleaners, floral tape, fringing scissors and regular scissors, craft paint, spray bottle
Steps:
1. Do a 1-inch accordion fold on three layers of white tissue paper (size 6×20″).
2. Wrap a pipe cleaner around center of folded paper to create a stem.
3, Cut each edge in a pointed or rounded shape (depending on what you want flower petals to look like).
4. Open the folds and carefully separate the three paper layers to create flower.
5. Spritz with water/paint mix and let dry for a few hours.
Heart shadow box
Make your own shadow box using a standard picture frame so mom has a keepsake — it can be used to display your child’s artwork, or showcase a special poem or mom’s favorite quote.
Materials: Craft paint, small paint brushes, picture frame, paper and scissors to make a heart shape, your child’s artwork or a copy of mom’s favorite poem or quotation
Steps:
1. Carefully remove glass pane from the frame.
2. Cut a simple heart template out of paper as a guide. Center the heart template on the glass pane and start tracing the outer edges of the heart with your Large Brush and Craft Paint.
3. Continue to fill in the first layer from the heart outline, out toward the edges of the glass pane. Let dry completely.
4. Apply a second coat of paint. If needed, apply another coat until you end up with an opaque “shadow” box.
5. Use this to frame your favorite artwork from your kids or poem!
Personalized decoupage trays
What mom doesn’t like breakfast in bed? Why not surprise mom not only with homemade meal, but also a personalized serving tray she can keep for years to come. Just print out your favorite photos, cut out paper hearts or pretty pictures from magazines for decoration.
Materials: Tray, decoupage finish, paintbrush, cutout hearts, photos or magazine clippings
Steps:
1. Wipe tray clean with a damp cloth. Let dry.
2. Collect photos of flowers from magazines or print out clip art or personal photos. Arrange placement on tray.
3. Paint decoupage finish onto back of a printout. Paste onto tray. Repeat for each cutout. Let dry, one to two hours.
4. Paint entire tray with decoupage finish. Let dry one to two hours. Then add a topcoat for extra durability.
Smoothie bar
Don’t want to do breakfast in bed? No problem, when mom wakes up, surprise her with a smoothie bar set on the kitchen counter. She can choose her own ingredients.
Materials: Blender, glasses, platter or bowls
Ingredients for your bar:
- 1 cup fresh or frozen pineapple, cut into 1-inch pieces
- 1 cup frozen blueberries
- 1 cup frozen strawberries
- 1 cup frozen raspberries
- Fresh ginger, unpeeled
- Bowl of low-fat plain yogurt
- Pineapple juice
- Plain Kifer (or your favorite kind of milk)
- Honey
- Handful of mint
- Bowl of ice
Instructions: Blend favorite ingredients in blender then pour into a glass for tasting.
From Shisler’s Cheese House to your house, wishing all the mothers out there a very happy and enjoyable Mother’s Day and the same to all the dads pulling double duty and doing a tremendous job at it!
