Tag: shisler’s cheese house
The Wonderfully, Unique Cheeses Available At Shisler’s Cheese House!
Our fantastic Cheese House originally opened in 1958. Since then, we have come a long way and perfected our cheese to a high standard. The 2 main goals of our Cheese House have always been to provide wonderful local cheeses and gourmet foods to everyone, along with exceptional and friendly customer service.
We are currently owned and operated by the third generation of Shislers. We have 2 locations, the original being in Orrville, OH and the second being in Copley, OH. Because of our dedication of cheese and gourmet foods, we ship all throughout the United States and to over 30 different countries!
We have a wide selection of cheese, to your staple cheeses such as American Cheese and Swiss, to our more specialized, unique blends which we would love for you to try!
Here are some of our specialty cheeses:
Hot Pepper Cheese
Want to spice up your cheese plates? We have just the right cheese for the job! Our Hot Pepper Cheese has just the right amount of heat to make a perfect balance of flavor with a little extra kick! You have to try it to believe it!
Green Onion Cheese
We love to support local businesses and that doesn’t change when it comes to our cheese! Our Green Onion Cheese is made with all-natural 100% Ohio farm milk and real green onion. It contains no artificial growth hormones and is pasteurized processed cheese.
Bacon Cheese
Everyone loves bacon! Bacon and cheese make many appearances together in well-known dishes such as Chicken, Bacon Pasta Bakes, Salads, Casseroles and much more. It only made sense to make a Bacon Cheese! This cheese is mild orange cheddar which is infused with smoked bacon.
Beer Cheese
Beer Cheese is one of our Wisconsin Cheeses along with Brick, Muenster, Limburger and our American Cheeses. Our Beer Cheese is not to be mistaken for the popular Beer Cheese dips of Kentucky, it is a semi-soft combination of Limburger and Brick Cheese. The taste and smell are very strong and can be enjoyed with a nice cold glass of beer.
Chocolate Cheese
This cheese is one way to get the best of both worlds! Our Chocolate Cheese is made from a local recipe and all the ingredients are locally produced, combining fine chocolate fudge with premium cream cheese. This makes for a smooth, creamy balance of sweet chocolate and mild cheese!
These 5 kinds of cheeses are must try cheeses! Don’t hesitate, trust our family of cheese experts at Shisler’s Cheese House, and you won’t regret it!
Order your quality, affordable, delicious cheeses today at-https://cheesehouse.com/cheese.aspx
Best Cheeses To Eat As The Weather Turns Colder
Source: http://www.dairyinstitute.org/wp-content/uploads/2015/02/cheese2.jpg
Cheese is great anytime of the year, but as with many foods out there, cheeses can be different in taste, texture, and quality with the changing of the seasons. For example, a number of cheeses will exhibit their peak flavor and texture during the cooler/colder months of the year. These types of cheese are classified into two groups, that is (1) cheeses made from the milk of animals that is produced during peak spring and summer months, usually falling between May and October and (2) cheeses made from the milk of animals produced during peak fall and winter months, usually falling between November and March).
Not only do cheeses themselves vary fundamentally from season to season, but they can also exhibit distinct seasonal variability from region to region. This revolves around when the temperatures turn too cold for animals to remain outside. During peak spring and summer months, animals producing dairy products consume fresh grass, wild flowers, herbs and any other plants, shrubs or grasses that nature may sprout up. On the contrary, as the weather turns colder, these animals remain in sheltered environments and their diets consist mainly of dried hay or silage (grasses which are harvested and gathered at their peak state and preserved for the winter by fermentation processes). With this change in seasonal diets, particularly during the winter months, the animal still produces milk, albeit, the volume and flavors are not at their peak as they would be in spring and summer dairy production; during the spring and summer months, the milk has a distinct sweet, herbal flavor from the grasses and wild flowers the animals consume from the mountain side.
While a number of cheeses are best when aged, this is not the case for all cheeses. Non-aged cheeses are at their peak during the spring and summer months. This would include cheeses such as mozzarella, feta and chevre. Cheeses which are aged, however, can take a longer time to reach their peak flavor and texture. This means that cheeses made from animals’ milk during the spring and summer months may have to wait until the following year to be able to enjoy the full value of the cheese.
Cheeses made from animals’ milk in the spring and summer months which are at their peak flavor and texture by the following winter are:
- Appenzeller
- Comte
- Gruyere
- Colston Basset Stilton
- Cabrales
- Morbier
- Raclette
- Rogue River Blue
- Uplands Cheese Pleasant Ridge Reserve
With the colder months of winter, come cheeses that are produced from the milk of animals whose diet consists mainly of dried hay. These cheeses will be void of many of the distinct, vibrant flavors of cheeses produced from milk produced in spring and summer. However, cheese produced from milk during winter months have a higher fat content which yields very rich cheeses. One of the most highly touted cheeses on the planet comes from winter milk from the same breed of cows that produce summer milk that makes Gruyere called, Vacherin Mont d’Or.
Because of the overall decrease in the overall production of milk during the winter months, winter milk cheeses are generally on the smaller end of the size spectrum while the aging process is over a much shorter time period.
Shisler’s Fine Line of Products can help you bring in Fall and Winter
As we delve further into the heart of Fall, with Winter to follow, moods get dull and that spice of life seems to dissipate over the course of time through the year’s last few months and the through the handful of months to start a new year. This is what we sometimes call the Fall and Winter Blues. But, it does not have to be this way. We can always enjoy the finer things Fall and Winter has to offer. For example, waking up on a Fall morning to a nice cup of coffee or tea, throwing on a hoodie and hiking the open trails painted with Fall colors, or, waking up on a winter morning with nowhere to go and wrapping that extra blanket around you for just another hour of sleep. While Fall and Winter can bring out the blues in many a number, I prefer to think the spice of life can still be found over these two seasons, if we just try to look hard enough.
Speaking of the spice of life, Shisler’s can help you bring out the best of Fall and Winter with our line of products that can add that extra zest to any blues-infested mood.
Who doesn’t love a good piece of cheese, complimented with a glass of fine wine. To see our line of fine, aged (or not aged) imported and domestic cheeses, please visit HERE.
Source: https://douglasgreen.files.wordpress.com/2011/10/wine-and-cheese.jpg
Chocolates are amazing anytime of the year. However, they become increasingly desirable and irresistible as the seasons change, especially as colder weather becomes the trend. Shisler’s is well-known for the chocolates we carry, and we are proud to carry signature chocolates from Heggy’s and Stefanelli’s. Our selection of Heggy’s Chocolates is a vast one featuring everything from assorted milk chocolates to maple walnut creams. With such a vast selection to choose from, there is an option for almost everyone. Our selection of Stefanelli’s includes their signature “Sponge Candy” which a combination of sea-foam toffee covered in chocolate. From experience, let me tell you this… once you have one, it is essentially game over as you’ve fallen victim to the domino effect. Once you have one, that turns to two, two turns to three… and so on. Trust me when I tell you this, the effect is real. To see our selection of chocolates, please visit HERE.
Source: http://www.laurascandy.com/images/chocolate.jpg
Finally, if all this were not enough to cure the Fall and Winter blues, let our selection of gourmet foods help rejuvenate, not only your mood, but your taste buds. Wake up on a cold Winter morning to a buttered roll, and instead of using “Land O’ Lakes” butter, try some of our locally, homemade Rolled Amish Butter. If you’re in an undeniable mood for pancakes or waffles, choose from our selection of locally, homemade maple syrups and try them in our wide selection of flavors including: Blackberry Pecan, Blueberry, Cinnamon Sticky Bun, Lavender, Red Raspberry and Shagbark Hickory. With such a selection of incredible flavors, you really cannot go wrong. And, if you are up for a delicious, hot cup of tea, we some fantastic honey that will compliment any cup of tea. To see our selection of specialty foods, please visit HERE.
Photo Credit: Stephen Hamilton
It’s That Hoodie, Campfire and Fall Colors Time of the Year!
Source: http://www.mirror.co.uk/news/technology-science/science/talking-around-campfire-led-cultural-4305135
The time of the year is quick upon us where the air gets cooler and crisper, the leaves begin to gradually change colors and it is a tad too chilly to go to your car in the morning with shorts and a tee-shirt, as you did seemingly weeks ago. You go into your closet, and in the box in the far corner of your closet, it is that time to retrieve that “warmer-layered” clothing as Fall presses onward, and the terrible “W” is soon to follow. Fall is a beautiful time of the year. It is almost like the passing of one age to another. You go outside and you notice the fog beginning to settle in more across low-lying areas and the dew becomes slightly thicker on surfaces. You find yourself adding an extra blanket to your sleeping repertoire and drinking more coffee, tea and hot cocoa to keep you just a little warmer to combat the cooler days.
I love every season of the year, and each for their own reasons. I love Fall because of the changing leaves making for beautiful Fall foliage photography, or just taking in the scenes during a Fall afternoon hike. If there is something just as peaceful and serene as the turning of leaves to a myriad of Fall colors, is having a classic campfire with family and friends on a weekend night, or during a night of the week, just to escape from the daily demands of work and life, just even for an hour or two. Roasting marshmallows or eating delicious sweet treats makes the scenes and campfires of Fall that much more enjoyable and refreshing.
One of my favorite things to do as the weather gets cooler, and this gets as mundane as mundane can get, but for me, it’s the simpler things in life. I love the feeling of putting on a fresh hoodie. Just something about the softness and the warmth as it combats the cooler Fall air with cup of coffee or hot cocoa in hand, perhaps sitting alongside a campfire exchanging stories and laughs with family and friends.
Not to thwart these wonderful Fall feelings, but it appears as though this Fall could bring some milder air that Falls of years past. Grant it, we will probably see some cooler snaps, throughout October and November, like this past week for example, but the overall trend appears warmer through November and even into early parts of December before the cold and snow of winter take over. And, yes, it does like we will be getting our share of cold and snow this year, so get the shovels out and have the coats, scarves, hats, mittens and boots on standby.
In the mean time, be sure to stop by Shisler’s Cheese House for your own supply of cheese, sweets and other goodies that will enjoy the cool, but beautiful Fall months.
The Best Ways to Eat Cheese: Part 2
This will continue part two of our “The Best Ways to Eat Cheese” miniseries. Who doesn’t like cheese? Who doesn’t like a good miniseries? If you didn’t raise your hand for either of these critical questions, you’re again, in the right place. In the first part of this miniseries, we discussed some of the tantalizing ways that we can infuse cheese in a number of dishes, and even desserts. From cheese-stuffed meatballs to cheese-infused pie crust to a ham and cheese bread bowl, there was something from just about everyone’s taste buds. And, the best part, there were all relatively easy to make and didn’t really break the bank, which is always a great thing!
In part two of this miniseries, we will divulge a number of other foods that we can secretly infuse with cheese that will create a pronounced flavor to an already delicious culinary masterpiece.
Stuffed Peppers… with Cheese!
We’ve all had or even made stuffed peppers at some point in our lives, and if you haven’t, what on Earth are you waiting for? For as delicious as stuffed peppers can be if made with that added touch of TLC, a remarkable version of this dish can created by infusing the meat with your favorite cheese!
Apples and Oats… don’t forget about the Cheese!
When making apples and oats, alone, it is a pretty awesome and dynamic flavor of tart and sweet. Adding cheese to this will create a far more dynamic concoction that will leave your taste buds begging for more. This treat becomes a masterpiece when using Brie as your cheese of choice, infused within the apple and oats, and you actually get that cheese pulling effect every time when using Brie!
Cheese Soup
One of the simplest recipes on Earth is making soup. This recipe can be complex depending on what kind of soup you’re making. Easily heighten the flavor of the soup by either adding cheese to it or making the broth of the soup cheese-based. Here is a great recipe for Beer and Cheese soup
Ingredients
- 2 cups (450g) wheat beer or pale ale
- 3 tbs (30g) cornstarch
- 16 ounces (450g) sharp white cheddar, grated
- 1 cup (240g) broth (vegetable or chicken)
- ½ cup (120g) heavy cream
- 1 tsp (4g) red pepper sauce
- salt and pepper to taste
- ¼ cup chopped chives
- 2 cup (200g) tater tots, cooked according to package directions*
Instructions
- Add the beer, cornstarch, cheddar, broth, heavy cream, and red pepper sauce to a blender. Blend on high until very well combined, about 5 minutes.
- Add to a pot over medium high heat, simmer until warmed and slightly thickened.
- Season with salt and pepper to taste, stir in chives.
- Ladle into serving bowls, top with tater tots, serve immediately.
Source: http://thebeeroness.com/2015/09/23/10-minute-tater-tot-beer-cheese-and-chives-soup/
Cheese with Salad… That Simple!
Take you favorite salad, and add cheese to it. It can be any kind of salad… vegetable salad, green salad, fruit salad, antipasto salad. Just add some of your favorite cheese as a topping or add the cheese another “main ingredient” to the salad. Here is a unique recipe for making Watermelon, Radish, Orange and Goat Cheese Salad
- 1 shallot or half of a small red onion
- 2 to 3 tablespoons white balsamic vinegar
- kosher salt
- 2 to 3 watermelon radishes
- 2 to 3 oranges, clementines, grapefruit, etc.
- a handful of walnuts, toasted and chopped (see notes)
- goat cheese to taste
- chives, minced, optional, but they add some nice color
- olive oil to taste
- Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
- Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. (Note: I ate one slice unpeeled and thought it tasted fine but went ahead and peeled them anyway because I thought the salad might look prettier if they were peeled, but I don’t think it actually really matters.) Arrange radish slices on a platter. I try to fold some of them so they’re not all squished down in one flat layer, but arrange however you wish. Season all over with salt.
- Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
- Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
- Let sit a few minutes (or longer — it benefits from a brief rest) before serving.
Source: http://www.alexandracooks.com/2014/12/24/watermelon-radish-orange-goat-cheese-salad/
Simply Fry It!
Cheese, in and of itself, is a delicious staple of food. It can come in various sizes, shapes, colors, textures, tastes, ages, among many other variations. Cheese takes on an entirely new level of taste when you decide to fry it. While it may not be the healthiest sound option, it sure is delicious. Sometimes its good to be a little bad, ha! Here is a recipe for Fried Goat Cheese with Honey. That sounds delicious just thinking about it!
- 4 oz goat cheese, cut into eights
- 1 egg
- ½ cup rice flour
- ½ cup club soda
- 1½ cup panko
- Honey, for drizzling
Instructions
- Heat oil in a cast iron pan to 1″ depth over medium heat to a temperature of 375.
- Take each piece of goat cheese and roll in a ball.
- In a shallow bowl, whisk together the rice flour, egg and club soda. Place the panko in another bowl.
- Roll each ball in the egg mixture, then coat with the panko. Repeat the process and then place the coated ball on a piece of wax paper. Repeat with the remaining seven balls. Place in freezer for 10 minutes until firm.
- Drop each ball in the oil, turning until they are golden brown, about 3-4 minutes. Remove to a paper towel to drain, then place on serving plate and drizzle with honey
- Serve immediately.
Source: http://www.gogogogourmet.com/fried-goat-cheese-balls-with-drizzled-honey/
The Best Ways To Each Cheese: Part 1
Who doesn’t like eating cheese? As a culture with a strong, burning passion for food, at or near the top of this list, we often find cheese. Cheese is an overlooked, and often underappreciated food. In can be integrated into countless dishes, or it can be used as a topper for so many more dishes, salads and even desserts. We, as a civilization, never seem to run out of ideas for our uses of cheese. Every day, it seems that culinary experts and chefs around the world are experimenting with different cheeses and dishes in their efforts to create new dishes whose main attraction is cheese, in some way, shape or form.
Let’s taker a gander at some of the more ingenious creations in which cheese is used, or hidden, for that matter. Now, keep in mind, some of these dishes or cheese concealments require a “think outside of the box” approach…
Cheese-stuffed Meatballs
When making meatballs, add some “umpf” to it by integrated some of your favorite cheese when rolling the meat to form meatballs. As the cheese meets the heat when cooking, the cheese will expand and will add an extraordinary flavor to an already delicious meatball.
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Ham, Egg and Cheese Crepe
- Make your pancake, as you normally would… the thinner, the better in the case of this recipe.
- When the underside is nearly cooked, place a slice of ham on top, topped off with some of your favorite cheese.
- Fold the sides into to make a square, or as close as you can get to one.
- Break your egg into the space left… leave sunny-side up.
- Squish the sides down with your spatula to seal as the cheese melts.
- Cook for 3 or 4 minutes until the egg is turning white.
- Pop under the grill for a further 2 or 3 minutes until the yolk is just starting to cook, or however you like it. (Although, if you like it any way other than runny you’re way crazy.)
Source: http://www.tamingtwins.com/ham-egg-and-cheese-crepes/
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A Cheesy Pie Crust… literally
Making a pie crust with cheddar cheese baked directly into the crust gives it an entirely new dimension of flavor. Try baking an Apple Pie with a cheddar cheese infused crust. Goodness, that sounds absolutely amazing just thinking about it.
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For the Gluten-Free
For those who are in search of gluten-free foods, try using cheese as bread crumbs over zucchini. If this peaks your interest, try this recipe for starters… Parmesan Baked Zucchini.
INGREDIENTS:
- 4 zucchini, quartered lengthwise
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried Thyme
- 1/2 teaspoon dried Oregano
- 1/2 teaspoon dried Basil
- 1/4 teaspoon Garlic Powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons Olive Oil
- 2 tablespoon chopped fresh Parsley leaves
DIRECTIONS:
- Preheat oven to 350°F. Coat a cooling rack with a nonstick spray such as Crisco and place on a baking sheet.
- In a bowl, combine the following: Parmesan, Thyme, Oregano, Basil, Garlic Powder, salt and pepper. Taste to determine if this meets desired taste.
- Place the quartered zucchini onto prepared baking sheet. Sprinkle olive oil and as well as Parmesan mixture.
- Place into oven and bake until tender. This usually takes ~ 15 minutes. Then broil for around 2-3 minutes, or until crisp and golden brown.
- Serve immediately. Garnished if that is your thing…
Source: http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/
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Cheese-Infused Loaf of Bread
This is quite the old-fashioned move, but as they say, “an oldie but goodie” and this no doubt falls in this league. When baking a loaf of bread, step up your culinary game and inject a concoction into the center of the bread; a concoction of your favorite cheese, spices, herbs, etc. Bake and enjoy!
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More Cheese… More Bread
With the Cheese-Infused Bread in the back of your mind, try this cheese creation on for size. The Bread Bowl of Cheese is another cheese creation, or should I say, masterpiece, that is in yet another league of its own. Try this recipe…
INGREDIENTS
- 4 bread rolls (soft or crusty)
- 4 small slices of ham, or 2 big ones cut in half
- 4 eggs, at room temperature
- ½ cup shredded mozzarella cheese
- 1 tbsp fresh parsley, finely chopped (optional)
INSTRUCTIONS
- Preheat oven to 350°F.
- Cut tops off the bread rolls.
- Scoop out the center of each bread roll and reserve. Although this can be quite an intricate step in the overall recipe, try to keep your cuts and scoops nice and neat.
- Line the bread bowl with a layer of ham, using a single slice or multiple slices as needed.
- Crack in an egg. This is the part of the recipe where Humpty Dumpty came to mind with me.
- Top each with 2 tablespoons of Mozzarella and a sprinkle of parsley, if desired.
- Put the tops back on each roll. Wrap with foil and place in oven to bake for ~10 to 15 minutes, making certain to check periodically, ideally, in 10 minute intervals.
- 10 minutes = very runny yolks. 15 minutes = firm just cooked yolks. 15 minutes + = very cooked yolks.
- Remove from oven, unwrap, serve immediately and enjoy heaven in a bowl.
Revolutionary Uses for Chocolate That Could Change Your Life and Love of Chocolate
Let me start out by premising this article with this question… who loves chocolate? Wait… scratch that… who “doesn’t” love chocolate? If you are not a lover of one of the greatest inventions on this planet, then this read will not be for you. Chocolate has been around. seemingly, since the begin of the world, in a galaxy far, far away… sorry, was waiting for the day I could use a Star Wars reference (I’m sure even Yoda loves chocolate). Chocolate used to be a decadent treat, or dessert, but over the years, has since taken the thrown as a “superfood”, reaching the echelon of culinary supremacy in countless ways and forms.
Is chocolate a food or a dessert? Well, call it a food to someone baking chocolate chip cookies and call it a dessert to someone who is sprinkling chocolate shavings in their salad or dish, and see how far you get. Chocolate is a revolutionizing culinary food, errr… dessert. You get it, I hope. It is multi-functioning, multi-purposed and loved by so many. And, to top it off, chocolate can be healthy for you! No, seriously, it does have health benefits. Don’t believe it? Keep reading!
Here are a number of things you may or may not have known about Chocolate…
Cash Crop – Yes, at one point in history, chocolate was used as a form of currency. In the day of the Mayans, chocolate grew on trees in the form of cocoa beans. These cocoa beans were extracted from trees and used directly as forms of currency. The Aztecs followed suit.
As Body Paint – Don’t think I need to go into much further detail… use your imagination, and please, keep it to yourself.
With Cheese – Nothing too new or bold here, but adding a sweetness to cheese, even chocolate, can heighten the flavor of both the cheese and the chocolate. And, as old school as it may be, chocolate-swirled cheese cake is an incredible dessert.
Chocolate and Bacon – If you are not aware of this amazing culinary marriage, it’s about time to familiarize yourself with the existence of this fine creation. Bacon coated in chocolate might be the best thing ever created by the people, and for the people.
Dental Health – You’ve got to be kidding, right? Actually, not so much. A cocoa extract has recently been found to be more effective than fluoride in maintaining a healthy set of teeth.
A Happy Heart – Dark chocolate, studies have shown, actually improved coronary circulation. If that isn’t incentive to eat chocolate, I’m not sure what is.
Happy Skin – Cocoa Butter is said to improve the rich, smooth qualities of your skin with an added aroma that will make you the center of attention, in a good way, of course!
Put an End to Hypertension – Studies have shown that consuming dark chocolate can actually lower your blood pressure due to its link with polyphenol-rich chocolate.
Increasing your IQ – Yes, dark chocolate contains higher levels of flavanols that are known to improve blood circulation throughout your body and even your brain. This helps combat mental fatigue, making you more alert and responsive.
Putting that Smile on Your Face – Feeling a bit down? It’s almost natural and a cultural habit to go for that box of chocolates to make you feel better. But it there merit to this? Studies have shown that eating chocolate has similar physiological effects as that of kissing. Chocolate improves bodily circulation and serves as a mild stimulant, making you become more euphoric, which essentially, turns that frown upside down!
Shelf Life: A Key Component to Cheese
You walk into your kitchen and notice that piece of cheese on the far end of your counter that you purchased weeks ago. Being entirely weary, you go over to this hunk of cheese and pick it up to examine it. You turn it over, analyzing every corner and then you take the great leap of faith to sniff it, and as you do, you’re nostrils take in this distinct and pronounced smell. Is the cheese still good and this smell is due to aging or is this just a smell of plain ol’ spoiled cheese?
A rule of thumb when purchasing cheese is to, essentially, not bite off more than you can chew, literally. When making a purchase, buy enough for a day or a week’s worth of consumption that will put you in a comfortable position. Worried about purchasing cheese from a store in fear that it might be spoiled or not entirely as fresh as possible? Not to worry. Buying cheese from a specialty foods store, such as Shisler’s Cheese House, will ensure the best cheese buying experience as their storage facilities are better conditions that what can be replicated in your own home. Where a cheese is kept weighs heavily on its quality.
Here are a few “best practices” for cheese storage and shelf life:
When smelling a cheese and it turns out carry a pungent aroma with it, that does not mean this will always be a case of it being spoiled (i.e., Limburger). Smell the cheese you want to purchase and decide if the aroma is bearable and simply aged or if it is not your “cup of tea”, or in this case not your “slice of cheese”.
Taste the cheese. If, by now, you haven’t decided whether the smell is desirable or off-putting, try a piece and see if the taste if what you’re looking for.
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Fresh, soft cheeses as you would find in a grocery store, have a shorter shelf life than aged, harder textured cheeses. Fresh, younger types of cheese such as Ricotta, Mozzarella and Goat cheese generally have a shelf life lasting up to a week or week and a half, from the date of purchase. If you taste the cheese and its taste has hints of spoiled milk, well, I don’t think much more must be said.
Brie and Camembert tend to have a longer shelf life than fresh, young cheese as well, and other similar cheeses with a bloomy rind, yet still have an ample content of moisture to where it could still spoil. Overall, these types of cheese can last for weeks to perhaps a month and half, depending on the date of purchase. If the cheese rind on these types of cheeses appears to have a pink mold with a slimier coating, best to toss it. If an ammonia-type smell develops, this is not bad thing, as this is a byproduct of the aging process.
Cheese such as Taleggio, Limburger and Epoisses are best eaten straight after purchase. These cheeses carry an especially pungent aroma, so you could imagine the work they could do stored in the far ends of your refrigerator. The rinds on these cheese will dry out and crack over time which becomes a paradise for bacteria to live and thrive, a potential death sentence if consumed under these conditions. Best to eat these cheese as soon as they are purchased, but try not to let these cheese spend more than a week in your fridge if even that long before consumption.
Lightly aged goat cheeses such as Crottin, Chevrot and Chabichou du Poitou and other French-origin goat cheeses are virtually indestructible. Enough said…
Aged cheeses such as Cheddar, Gouda, Gruyere, Parmigiano Reggiano and Fontina have gone through a lengthy aging process that ensures their durability over the test of time. With such minimal moisture within these cheeses, there is nothing too much to be worried about with these cheeses. In many cases, the more aged these cheeses are, the better they taste.
As Blue Cheeses age, they become more intolerable to those not accustomed to this type of cheese. The moment you try a blue cheese, you will know whether or not the taste has become to overwhelming for your liking. While it will never put your health at stake, the age of a blue cheese may take a toll on your taste buds. The higher the moisture content in a blue cheese, the quicker it develops a more pungent taste. Wrapping these cheeses in foil will maintain their moisture content.
Source: http://www.thekitchn.com/the-cheesemongers-top-ten-rule-47335
What is the Perfect Cheese For Pizza?
September 5th marked a day of celebration for America, and perhaps, even much of the world… because who doesn’t like pizza and cheese or both? Unknown to many is that September 5th is National Cheese Pizza Day. You know with the birth of smartphones and mobile apps came the phrase “…there’s an app for that”, well in similar light, if you love a food or, in this case, a combination of foods, a new axiom may take shape here, “…there might just be ‘National’ day for that”. A day that puts the focus of pizza and cheese, two delicious foods in and of themselves, but when together, spark a whole new revelation of culinary marvel… who would not love a day just to celebrate such a marvel? The answer should be simple… no one.
There has been an age-old question that continues to make the mind wonder and wander, that is… “Is there a perfect cheese to put on pizza?” Dr. Bryony James, a scientist whose research centers on food microstructure and food material science in New Zealand at the University of Auckland dove right in to find an answer the this question. Dr. James’ team of scientists study the building blocks of food and even experiment with structural composition of various foods that can influence its functionality. Ideally, their line of scientific research would allow them to develop a potential hypothesis for such an experiment. As the team began initial studies of the “best cheese for pizza”, they already knew that, historically, Mozzarella was highly favored and the most commonly used cheese for pizza topping.
Among countless scientific trials and experiments, the team researched cheese based on browning and blistering. These variable were designated as focuses of research as they were found to be the most looked upon features by consumers. Examining the properties, features and characteristics of cheese could potentially lead to further discoveries of the ideal cheese or in some cases, the ideal combination of cheeses to use on pizza. Other cheeses the group extended their research to was Cheddar, Colby, Emmental, Gruyere and Provolone. The actual experimentation itself was conducted by state-of-the-art technology, as opposed to human hands. As human judgment would have been idea over the work of a machine, it would have been far more time-consuming and brought the idea of a “bias” trial or opinions when bringing human emotion and interaction into the picture.
Of the properties of cheese that were measured for this experiment, smell, texture, melting properties and color were at the forefront. Researched revealed that some cheeses like Cheddar did not produce a favorable level of blistering while the likes of Gruyere did not properly brown after melting, which can be attributed to the oil content within the cheese. The results clearly indicated that although Mozzarella might be the traditional favorite cheese topper for pizzas, there might not be that “perfect” cheese or combination of cheeses, as each cheese’s characteristics and properties, when undergoing melting, might be desirable for one consumer, but desirable for another.
Source: http://www.cheeserank.com/post/the-science-of-pizza-cheese
Want a Little Wine with Your Cheese?
When you think of wine, what is the first thing that comes to mind? No, not getting intoxicated from it after a long, frustrating day at the office. I’m thinking more along the lines of cheese. And when you think of cheese, what is the first thing that comes to mind? Wine! Wine and Cheese, Cheese and Wine… they are nearly inseparable and the quintessential marriage of two dynamic worlds. Wine and cheese work off each other and benefits from each other’s flavors. When drinking wine after cheese, cheese helps bring out the taste and texture of the wine, while at the same, the wine brings out the immense flavors of the cheese. More times than not, the wine will expel a myriad of flavors from the cheese. Am I getting you hungry and thirsty now? Well, that was the goal, ha!
Everyone loves a good party, whether it’s a last-minute party or a party that has been planned for months. A common theme for many parties is, you guessed it, a “Wine and Cheese” party. I mean, who doesn’t love a good wine and cheese party, especially when you can have a wine tasting party. Often times though, the biggest dilemma comes with the cost it takes to throw a wine and cheese party. Certain cheese can run a hefty price, while certain wines can carry a steep price tag as well. But, having both is critical to a wine and cheese party as it just sounds awkward to have a wine party (wait, that doesn’t sound so awkward, especially when you’re in the mood for wine, ha) or a cheese party (unless you’re a cheese fan, like we are.
While wine prices, especially rarer, sought-after wines, can be quite soaring, keep in mind, there are still great, fabulous wines out there that won’t break the budget. We understand that many folks are not looking to spend $500 on a bottle of wine, but maybe more like $30. You are in luck! There are many selections of wine ranging anywhere from $10 to upwards of around $150. A number of these wines are imports too, which is amazing in and of itself! Contrary to the infamous $1,000 bottle of Dom Perignon, these wines cost pennies on the dollar while delivering an exquisite wine-tasting experience. Below is a list of some of the most popular imported wines ranging from $10 to $150. The cost for each bottle of wine could vary from store to store and with currency rates continually fluctuating, prices could vary across different parts of the world as well.
Source: Wine Searcher (www.wine-searcher.com/topvalue.html)
To place things into perspective, here is a list of the world’s top-priced wines… and yes, these will break the budget or four budgets. Warning: NOT FOR THE FAINT OF HEART
