Year: 2016
That’s Some Gouda Cheese Righta There!
Even though it originated in the city of Gouda in the Netherlands, Gouda cheese is produced all around the world. It’s often served alongside crackers and fruits, but Gouda works well in other dished such as macaroni and cheese, vegetable casseroles and especially in quiche. It provides a small amount of almost all the essential vitamins and minerals your body needs to function properly and is a good source of several important nutrients, but be sure to balance the nutritional benefits with its high fat, salt and calories.
Definition
All Gouda cheese is made from cow’s milk and shaped into a round wheel. It’s aged for 1 to 6 months, but sometimes for as long as 6 years. Young Gouda is pliant and smooth with a mild flavor, while Gouda aged for a longer time is hard and flaky with more intense flavor. The cheese is usually covered with wax that can be any color. A coating of black wax means it has been aged for at least 12 months.
Calcium
One ounce of Gouda provides 198 milligrams of calcium, which is 20 percent of the recommended daily value based on a 2,000-calorie-a-day diet. Calcium builds and maintains bones, not only during periods of growth, but also throughout your life, as bones continuously discard old and damaged bone and replace it with new bone. Calcium also has vital roles in muscle contraction, blood clotting and maintaining normal blood pressure. It may lower the risk of cardiovascular disease and some cancers.
Phosphorus
Phosphorus combines with calcium to form hydroxyapatite, which makes up about 65 percent of bone mass. Phosphorus is a key player in biochemical reactions that create energy, store genetic material and activate enzymes. It’s an important buffer that helps maintain a normal acid-base balance. You’ll get 155 milligrams, or 22 percent of the recommended daily intake, in 1 ounce of Gouda cheese.
Vitamin B-12
The same 1-ounce portion of Gouda cheese has .4 micrograms of vitamin B-12. Since the recommended daily intake is 2.4 micrograms, this amount is 16 percent of the daily value. Vitamin B-12 protects your heart by lowering levels of homocysteine, which is an amino acid associated with cardiovascular disease. This vitamin is also necessary for the synthesis of hemoglobin, the creation of new cells and the growth and development of nerve cells.
Protein
Protein’s roles are almost too numerous to list. It’s found in every cell in the body, it’s responsible for the structure and function of tissues and organs and it works as enzymes, antibodies and messengers. One ounce of Gouda offers 7 grams of complete protein. This means that men get 12 percent of their recommended daily intake, while women get 15 percent.
Zinc
Research published online in February 2011 on The Cochrane Library website concluded that zinc lozenges reduce the duration and severity of a cold as long as they’re taken within 24 hours of the first symptoms. Zinc is also essential for normal growth and development, taste and smell, immune function and protein synthesis. One ounce of Gouda delivers 1 milligram of zinc, which is 12 percent of the recommended daily intake for women and 9 percent for men.
Let Shisler’s Cheese House give that healthy, cheesy boost that your body needs with our selection of Gouda cheese!
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!
Easter: History, Traditions and Foods
Easter, the day in which Christians celebrate Jesus Christ’s resurrection from the dead, is Christianity’s most important holiday or the “highest feast” of the year. It has been called a movable feast because it does not fall on a set date every year, as most holidays do. Instead, Christian churches in the Western Rite celebrate Easter on the first Sunday following the full moon after the Vernal Equinox, that is, the first day of astronomical Spring. Because of this, Easter is observed anywhere between March 22 and April 25 every year. Orthodox Christians use the Julian calendar to determine on what date Easter will fall and typically celebrate the holiday a week or two after the Western Rite celebrates Easter as the Western Rite follows the Gregorian calendar.
Origins of Easter
The exact origins of the name “Easter” aren’t entirely known, although there is plenty of speculation on it. Some sources claim the word Easter is derived from Eostre, a Teutonic goddess of spring and fertility. While other sources trace Easter to the Latin term hebdomada alba, or white week, an ancient Latin reference to Easter week and the white clothing worn by those baptized during that time frame. It wasn’t until a translation error, that the term later appeared as esostarum in Old High German, which eventually came to be known as Easter in present-day English. In Spanish, Easter is known as Pascua; in French, Paques. These words are derived from the Greek and Latin Pascha or Pasch, meaning Passover. Christ’s crucifixion and resurrection occurred after he went to Jerusalem to celebrate the Passover, the Jewish festival commemorating the Exodus of the Israelites out of Egypt from slavery. Pascha eventually came to mean Easter.
In addition to Easter’s religious significance, it also has a commercial side, as evidenced by the mounds of jelly beans and marshmallow chicks that appear in stores each spring. As with Christmas, over the centuries various folk customs and pagan traditions, including Easter eggs, bunnies, baskets and candy, have become a standard part of this holy holiday.
Traditions
EASTER BUNNY
While the Bible makes no mention of a long-eared, short and bushy-tailed creature who hops on its hind legs to deliver decorated eggs to well-behaved children on Easter Sunday, the Easter bunny has become an iconic symbol of the Easter holiday. The exact origins of the Easter Bunny are, again, unclear, but rabbits, known to be procreators, are an ancient symbol of both fertility and new life, quite fitting for the meaning of this great holiday. According to some sources, the Easter bunny made its first appearance in America in the 1700s with German immigrants in Pennsylvania and transported their tradition of an egg-laying hare called Osterhase. The children would make nests in which this creature could lay its colored eggs. This custom eventually made its way all the U.S. The Easter Bunny has been known deliver chocolates and other types of candy and gifts, while the original nests advanced into beautifully decorated baskets. As tradition has it, children often left out carrots for the bunny in case he got hungry from all his deliveries.
EASTER EGGS
The egg, an ancient symbol of new life, has been associated with pagan festivals celebrating spring. From a Christian perspective, Easter eggs are said to symbolize Jesus’ resurrection, his emergence from the tomb. Decorating eggs for Easter is a tradition that dates back circa the 13th century, as source claim. One theory for the painting of eggs at Easter is that eggs were normally a food that was frowned upon during the Lenten season, therefore, people would decorate these eggs to signify the end of the period of penance and fasting and the beginning of the Easter celebration and new life.
Easter egg hunts and egg rolling are two popular Easter traditions. In the U.S., the White House Easter Egg Roll is an annual event held the Monday after Easter. The first official White House egg roll occurred in 1878 under President Rutherford B. Hayes.
EASTER CANDY
Among the most popular sweet treats associated with this day are chocolate eggs, which date back to early 19th century Europe. Eggs have long been associated with Easter as a symbol of new life and Jesus’ resurrection. Another Easter candy, the jelly bean, became associated with Easter around the 1930s. According to the National Confectioners Association, over 16 billion jelly beans are made in the U.S. each year for Easter!
Other favorite Easter candies include: Chocolate Bunnies, Chocolate Crosses, Filled Chocolate Eggs and other Chocolate assortmentments.
Shisler’s Cheese House carries a wide assortment of foods to bring a taste of Easter to your home! Be sure to stop in and find out how we can help!
EASTER PARADE
In New York City, the Easter Parade tradition dates back to around the mid-1800s, when the upper tier of society attended Easter services acrossvarious church along Fifth Avenue, then stroll outside afterward, showing off their new spring outfits and hats. Average citizens started showing up along Fifth Avenue to check out the action as time wore on. The tradition reached its peak by the mid-20th century.
Today, the Easter Parade tradition lives on in Manhattan, with Fifth Avenue from 49th Street to 57th Street being closed to vehicular traffic. Participants often sport elaborately decorated Easter apparel. The event has no religious significance, but sources note that Easter processions have been a part of Christianity since its earliest days. Today, other cities across America also have their own parades.
From Shisler’s Cheese House to your house, wishing you and your loved ones a safe, happy and blessed Easter!
Everyone is Irish on Saint Patricks Day!
“It is sometimes said that everyone is Irish on St. Patrick’s Day. People all over the world celebrate St. Patrick’s Day, especially places with large Irish communities. Every year on March 17th, millions gather to honor the Irish patron saint, St. Patrick. The celebrations are marked by green clothing, parades and parties.” ~ Laurie Triefeldt
The Man
St. Patrick, the patron saint of Ireland, was born around A.D. 385. His name was Maewyn Succat,
the son of wealthy Romans living in Britain. Maewyn was kidnapped at the age of 16 by Celtic raiders and sold into slavery in Hibernia (Ireland). He worked on a lonely mountainside as a Shepherd. It was during this time that he began to think about religion and have visions. After six years, he escaped to a monastery in France, where he was educated and later ordained as a priest.
He changed his name to Patricius and returned Ireland as a missionary in A.D. 432. In addition to converting pagans to Christianity, Patrick established schools and introduced the Roman alphabet and Latin literature to Ireland. St. Patrick’s Day is traditionally a day for spiritual renewal and special prayers for missionaries around the world.
The Myth
One of the most famous legends told about St. Patrick is that he banished all the snakes from Ireland. While it is true that there are no snakes in Ireland, St. Patrick had little to do with it. “Driving the snakes from Ireland” is a metaphor for ending pagan practices.
Food Traditions
Besides drinking green beer and other beverages, St. Patrick’s Day also features traditional
Irish food. Some people serve an Irish breakfast of sausage, black or white pudding, fried eggs and fried tomatoes. The most famous St. Patrick’s Day meal is corned beef with cabbage, carrots and potatoes,. Shepherd’s pie, and soda bread are also popular holiday options.
The Shamrock
The shamrock as a symbol for St. Patrick’s Day comes from the story of St. Patrick using it to illustrate the Holy Trinity. Belonging to genus Trifolium, this three-leafed plant was sacred to the Irish pagans as a symbol of spring. The shamrock is probably at the root of the green color theme of St. Patrick’s Day.
According to tradition, four-leaf clovers (which are very difficult to find) bring good luck, especially if
found accidentally.
The Celebrations
St. Patrick’s Day is a religious holiday; so many Irish attend mass before the parties begin. St. Patrick’s Day was first celebrated in the United States in 1737, organized by the Charitable Irish Society of Boston.
The first St. Patrick’s Day parade took place in New York City in 1762. Today, the New York parade is the largest St. Patrick’s Day parade, with more than 150,000 participants. Parade observers are supposed to wear green, or they risk being pinched.
Some cities paint their roads green. Chicago dyes its river green for the festivities. The White House fountain is also dyed green. In some places, the celebration includes the planting of peas. (Their color is right, and time of year is perfect pea-planting.)
Because all things Irish are associated with St. Patrick’s Day, the elusive leprechaun has 
also joined the fray. Leprechauns are small Irish fairies, about two feet tall. They carry a big stick called a shillelagh. According to legend, these little shoemakers can be found by following the sound of their hammering. Following a leprechaun may lead you to his pot of gold.
Whatever your tradition, we wish you a happy and healthy St Pattys Day!
“May the roof above us never fall in, and may the friends beneath it never fall aout” ~ St. Patrick’s Day Toast
Sharp Cheddar: An Explosion of Flavor
Imagine life without the presence of Cheddar Cheese or some form of it… Yep, it’s hard to imagine life without cheddar cheese — there’s a block of it in the fridge of nearly every household, ready to be sprinkled onto scrambled eggs, melted within grilled cheese sandwiches or stirred into cheese sauce for homemade macaroni and cheese.
Cheddar cheeses can becoming confusing with its complexities of flavors and appearances: some are white, some are yellow or orange, and some cheddars are mild, sharp or extra sharp. Cheddars seem to be the only cheese with that distinction, so what does it all mean? 
How is Cheddar Cheese Made?
Before we get to talking about sharp cheddar cheese, to begin, let’s delve into what cheddar is in the first place. It’s a cow’s milk cheese that originated in the village of Cheddar, England and has since grown immensely, taking the nation by storm, becoming one of the most popular and inexpensive cheeses in the US.
The cheddar-making process starts out like most other cheeses: the milk is cultured, a process in which starter bacteria is added to acidify the milk. When a sufficient amount of acid is produced, rennet is added and milk curds are formed. Upon the formation of these curds, the excess watery whey is drained out to leave behind mostly concentrated curds. These concentrated curds are then heated to about 100° F to release even more excess, watery whey and sequentially, begin the process of melting these curds together.
It’s at this point that cheddar continues on a different path,as compared to other cheeses, in cheese-making called the cheddaring process. The curds are formed into big slabs that are the piled together and flipped over several times, getting denser with each flip while releasing more of this watery whey. It is at this stage that the pressed curds are sent through a mill that produce smaller curds again before being pressed into molds to drain further and begin the aging process.
The Many Colors of Cheddar…
Why is some cheddar white while other variations of cheddar are yellow and others, orange? Historically, cheddars made in New England were not dyed and left white, while cheddars made elsewhere were dyed with things like annatto to help readily distinguis the cheddar’s origin. Today, it’s just a sense of consumer preference and both dyed and undyed variations of cheddar are still produced for consumption.
What Makes Cheddar Sharp?
Cheddar cheese is one of those unique cheeses in the dairy industry that has a its own descriptor before it, “sharp”. It’s carries this label rather loosely and is not regulated, so designations can be and tend to be inconsistent across various brands.
Sharp is a term that illustrates how cheddar changes in its flavor and texture over a period of time; for simplicity’s sake, sharp is used for cheddar as it ages… the stronger the bite, the longer it has been aged. Milder variations of cheddars are generally aged 2 to 3 months, sharper variations are aged 6 to 9 months, and extra-sharp are generally aged 1 to 2 years, before the final product. As cheddar ages, it goes from mild to tangier with more complex, deeper and bolder flavors. Its texture also goes from smooth and creamy to developing hard, salt-like crystals called calcium lactate. So, next time when you’re biting into an aged, Sharp Cheddar, and feel a crunch, it is these crystals that are producing this distinct crunch.
The best way to understand the age and sharpness of cheddar is to taste two different ages of cheddar side-by-side. Go with the same brand if possible to have a fair comparison and begin the aged cheddar tasting experience! Only then will you know if you like mild and creamy or nutty, tangy and bold.
Cooking with Cheddar
Whether just nibbling on cheddar or planning a dish involving Sharp Cheddar, the best practice is to go with the age (sharpness) of cheddar you think tastes the best. On the contrary, cooking with cheddar is an entirely different tale. The more aged the cheddar is, the less moisture it contains and the greater the heat needed to melt it. Mild or sharp cheddars melt the best, while aged cheddars tend to share melting behaviors similar to Parmesan cheese.
There you have it…. everything you need to know about cheddar and how to pick the right one at your local grocery store or specialty store. Shisler’s Cheese House carries a great selection of mild and aged cheddar cheeses!
The Road To Amish Country
On the Map…
Amish Country is comprised of several northern Ohio counties, its biggest population residing in Holmes County, which is where approximately half of Ohio’s Amish families reside; research indicates that Holmes County may be the first county in the nation where the majority of residents are Amish. Other neighboring counties having Amish communities are Wayne, Tuscarawas, and Coshocton Counties. Visitors to these regions may also note an Amish influence in Ashland and Knox Counties.
Why Visit?
Why is Amish Country one of the most sought-after and visited places in the state of Ohio? The answer is simple, but for many reasons. Amish Country truly portrays the “blue collar, working class” style of life where nothing is taken for granted and every resource is used to culminate Earth’s natural products. Another reason to visit Amish Country is its sheer, flawless beauty, ever-changing with the seasons. It is a very beautiful country that gives us a glimpse of life before the infrastructure, transportation networks, airline networks, and other technologies of today. For those looking for a peaceful escape from the “hustle and bustle” of daily life, they will find it at the heart of Amish Country. Not to mention the Amish country Ohio cheese that is always delicious!
Some major Amish communities include…
- Berlin
- Charm
- Fredericksburg
- Millersburg
- Sugarcreek
- Walnut Creek
- Winesburg
A Look Into The Past
The Amish lifestyle is a good reflection for us to look into our own past. This lifestyle provides us with a great opportunity to go back in time when technology and machines were not at the forefront and when life was slowed down which enabled us to take pride in the work our hands and minds could accomplish.
With the rush of new technology that has taken our world by storm in the last handful of decades, the Amish found ways to thrive through this mass technology movement and remain true to their ways of life, not letting these waves of technology and machines take away a person’s ability to work with their hands and reaping the fruits of their labor. The most iconic image of Amish Country is the “horse and buggy” as once you’ve seen this method of transportation, you’ll know you’re in a world where pride in handiwork far exceeds the capacities of technology, and that is a wonderful thing and a delightful change of pace in world otherwise dominated by technology and machines.
A Taste of Amish Country in Ohio…
Unless you’re from Amish Country or have taken trips to take in the life and culture of the Amish lifestyle, then you may not entirely have a solid understanding or appreciation of Amish folks and their lifestyle. As touched on earlier, Ohio has a number of counties with large populations of Amish households with the number continually growing. With Holmes, Wayne, and Hardin Counties leading the way in Amish populations, it is believed that in the next 4-5 years, Holmes County will have more Amish populations, than English (as they term “non-Amish” folk).
There are four orders of Amish lifestyle; each being entirely different from the other… the Swartzenruber Amish, the Andy Weaver Amish, the Old Older Amish, and the New Order Amish. It is the Old Older Amish that plays the traditional role of foregoing technology, instead using the former ways of hand and tireless work while using the horse and buggy for transportation.
There are two main religious sects that dominate the Amish lifestyle, Mennonite and Amish. With church districts made up of around two dozen families, Amish families continue to grow. Amish children are less likely to leave, but remain a part of their community or relocate to a neighboring Amish community. It is not uncommon for one farm to have multiple generations living and working on the same farmstead.
Large farms were once at the center of Amish life, but that has slowly been evolving in a different direction. With the growing number of Amish populations across the region, along with increasing land prices, purchasing farmland has become challenging. This has led to a change in societal development. In order to adapt to this change, smaller-sized farms are replacing large grain farms and are more common. Vegetable production produces enough for a number of families. Also allowing for these vegetables to be sold to the public as a means of additional income. These sales are usually done through auction sites now.
Although the Amish may disagree on certain issues, there are a number of things they do agree on. One of these ideas centers on a tireless work effort with their practices not having any influence on the modern world of advancing technologies. Essentially they stay true to their roots.
Amish Farmland…
Amish farms continue to be the apex and heart of Amish Country. While the number of farms has not increased nearly to the extent that the Amish population has. Many families remain on the family farm by adding housing, as the children grow up.
In recent years, a movement from agriculture to more trade work has transpired. Research illustrates that around 17% of Amish men continue to work on farmland while the remainder work as skilled craftsmen. Hardin County remains the only county where a majority of the men continue to work on farmlands.
The Road To Amish Country Ohio Cheese…
The road to Amish Country was once a less traveled route. However, in recent years, this road has since become well-traveled and explored. On your way to Amish Country, be sure to stop by some iconic and very well-known stops. From The J.M. Smucker Company known for their iconic jams, jellies, and other delights to the Kidron Auction, Ohio’s oldest auction, since 1923 to Troyer’s Pantry, an Amish bakery, you can’t go wrong experiencing Amish tradition at any one of these stops.
As you’re heading to Amish Country, along the road to Amish country, be sure to stop by a small, family-owned store along US Route 30 in Orrville, Ohio, Shisler’s Cheese House.
Shisler’s Cheese House is a family-owned specialty store! We focus on traditional culinary treats ranging from a wide array of imported and domestic cheeses. Also, we provide meats, candies, cookies, and other delicious treats for an on-the-go meal or delicious snack.
Got your fill of cheese, meat, chocolates, and other decadent goodies? Let Shisler’s Cheese House be your one-stop shop for your ultimate “Road To Amish Country” experience!
The Peanut Butter and Jelly Sandwich: An American Tradition!
One of the most common, famous and easy-to-make foods is the proverbial “Peanut Butter and Jelly Sandwich” otherwise known as “PB & J” adhering to modern lingo. It is easy to make, requiring only bread, jelly (or jam) and peanut butter as it satisfies any hungry stomach as a meal or a quick snack.
The History of the Peanut Butter and Jelly Sandwich…
The Peanut Butter and Jelly Sandwich has become such a staple of America that is seems like it has been around since the beginning of time. Ironically, with all the ingredients needed already around, it took quite sometime for someone to compile all of it into the renowned PB & J sandwich. Peanut Butter was originally paired with a diverse combination of other foods: pimento, cheese and celery, just to name a few. In an 1896 article in Good Housekeeping, a recipe suggested the use of a meat grinder to create peanut butter and the concoction was to be spread on a slice of bread. Later that year, a culinary magazine published a recipe for making “Peanut Butter Sandwiches”. The first reference of the pairing of peanut butter and jelly on bread came in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics by Julia Davis Chandler in 1901. Through the early parts of the 1900s, the sandwich and its constituent ingredients gradually were made affordable and available to everyone as the price of peanut butter began to plummet. Later, it became a popular staple for children and during World War II, it was noted that that both peanut butter and jelly were listed on the U.S. soldiers’ military ration list, as claimed by the Peanut Board.
It’s Not Just Making the Sandwich, It’s The Quality of the Sandwich That Counts
We’ve all likely had a Peanut Butter and Jelly Sandwich at some point in our lives, or too many too count, which is the case for me. But what makes the PB & J sandwich experience a unique and sensational one? You’re probably thinking… wait, it’s just a regular PB & J sandwich… how sensational can it get? To that I say, with the right, quality ingredients, a PB & J sandwich can rock your world, and then some!
Using the jelly found on the third shelf down in your refrigerator and the peanut butter in the door shelf, one could see the mundane nature of the sandwich. Yes, it’s a good PB & J sandwich, but good could always be better. The ingredients are everything when making this sandwich. Everything from the type of bread, to the brand of jelly or jam, to the brand and texture of peanut butter that you use. Is the bread white, wheat, rye, sour dough or whole grain? Is the peanut butter smooth or chunky? Is the bread toasted or not? All of these subtle differences up front, make a world of difference in the end in the PB & J experience.
Suggestions to make your PB & J Experience A Memorable One
While a good PB & J sandwich features peanut butter and jelly usually picked up at your convenient store or grocery chain, let’s step outside of the realm of normalcy and add an explosion of flavor to our PB & J sandwich. While jellies, jams, peanut butter and breads can be found in your grocery store bread aisle, the best of these ingredients are found in locally and privately-owned specialty stores, such as here at Shisler’s Cheese House. Here we have an wide assortment of jams and jellies that are locally produced. We also carry some of the best peanut butter around made in Walnut Creek, Ohio. This is an Amish Peanut Butter made locally from a special blend of all natural ingredients. Amish Peanut Butter Spread is a sweet, creamy peanut butter that tastes great on just about anything. With a soft and silky texture, our Amish Peanut Butter Spread is a must try and will make any PB & J sandwich an incredible treat for your taste buds.
Let Us Help You Make That Incredible Peanut Butter and Jelly Sandwich
Had enough of PB & J sandwiches with those peanut butters and jellies in your refrigerator and in the grocery store aisle? Then let us, at Shisler’s Cheese House,
help you make that delicious creation! Click on ingredients below to begin your PB & J experience at our store:
Be sure to stop in and check out our selection of specialty breads that will complete your PB & J experience! While you’re in our store, be sure to check out all of our other specialty products including meats, cheeses, chocolates, cookies and a plethora of other decadent goodies! Visit our online store by clicking the image below!
**We are now selling Girl Scout Cookies! Stop in and get some today!**
Lebanon Bologna… The Meat, The Myth, The Legend
The History of Lebanon Bologna
Situated in Pennsylvania’s Dutch country, Seltzer’s Lebanon Bologna houses the secrets of creating superior Lebanon Bologna. The mouthwatering creation began before the turn of the century as Pennsylvania Germans were resourceful by incorporating Old World butchering, curing and sausage-making skills into Lebanon County farm life.
Known for their reputation for quality and reliability, Seltzer’s Lebanon Bologna is a cut above the rest when, leading the industry in this regional product and specialty. Being the largest global distributor of this specialty, the company reaches all corners of the nation, distributing Lebanon Bologna. Continuing to hold steady to traditional methods, the Seltzer brand has defied modern cost-cutting methods as they produce their bologna the way it was meant to be produced, the old-fashioned way, using tall, wooden smokehouses over hand-tendered fires. Word has it that the secret behind the incredible taste is not within the ingredients, but instead in the smoke and curing stages where billows of smoke in dark smokehouses slowly and steadily spice logs of aged beef. My mouth is watering just thinking about this process…
Air control is a critical aspect of all industry operations, as the smell of the meat smoking process can permeate the air. When the federal government began inspecting meat-packing industries, the first to be inspected was the Lebanon Bologna company. Today, it continues to uphold its notoriety for quality and customer satisfaction as it remains of one of the oldest, continually USDA approved operations in the country. This speaks measures of its product quality.
Keeping their tradition thriving, Seltzer’s Bologna integrates the old world with the modern world, upholding tradition while implementing selective technological improvements as they continue their dominance of a consistent, uniform product. Mix in a little art and science and you have the birth of an exceptional old world-new world smoked bologna that leaves your taste buds begging for more.
Seltzer’s Lebanon Bologna is created and prepared with Pennsylvania Dutch quality and pride. In Lebanon County, where the way of life centers around “good food and plenty of it”, Seltzer’s is longstanding American tradition that continues today.
The Man, The Myth, The Legend…
In 1902, Harvey Seltzer, an ambitious butcher, concocted a unique combination of pure beef and spices. From this combination, he produced his bologna becoming so popular that he started production on a much larger scale and named his company Palmyra, his hometown. His original recipe has been handed down from generation to generation and his family today continues to produce the high-quality, exemplary taste, that is Lebanon Bologna.
An Everyday Treat!
Lebanon Bologna, while it is absolutely delicious, is not just a holiday or special occasion eat, it’s a treat for every day and it makes every day a treat! Have a slice of Lebanon Bologna on a sandwich, or chunk it up into a salad, or for the daring souls out there (such as myself), eat it a slice straight from the bologna log, its delightful any way served! Lebanon Bologna has such a profound impact on folks, that in some cases, it is known that the delicious flavors cause people to coin this “Lebanon Baloney”
Pick Some Up Today
If you’re at Shisler’s Cheese House or around the area, be sure to try some of the world renowned Lebanon Bologna. You can’t go wrong and it pairs very nicely with cheese! Eat it as a quick lunch or dinner, or even as a snack on the car ride to or from your destination. Shisler’s Cheese House is a one-stop shop for this delicious taste of Lebanon! Here at Shisler’s Cheese House, we carry Lebanon Bologna and Sweet Lebanon Bologna, both ready for you to try so that you can experience a true taste of the rich Pennsylvania Dutch tradition.
Check out our supply of Lebanon Bologna by clicking on any of the links below!
To visit our site for other delightful eats, click here or the on the image below!
Heggy’s Chocolates… Over 90 Years of Premium, Handcrafted Chocolates!
You’re shopping at your local grocery store and it comes to that point when you’ve reached the checkout line and they always have those shelves above the cash register conveyor belt full of any chocolate bar you could possibly ever think of. These candy bars and chocolates were a staple and always brought tears of joy and excitement to kids and adults alike, as they passed through the grocery store aisles or at the checkout line. Needless to say, this was a great marketing ploy to grab the attention of kids and parents… right as you check out, don’t forget to grab some chocolate and candy for the road! I mean, how could you go wrong? Every one knows Baby Ruth, Hershey’s, Milky Way, M&Ms, etc… and the list goes on. Now, while these chocolates are enjoyed by millions across the nation and even across the world, they don’t come close to beating the handcrafted chocolate delicacy assortments of Ben Heggy’s Chocolates!
A Taste of Heaven…
Ben Heggy’s Handcrafted Chocolates and Candies have been a rich tradition featuring premium, handcrafted chocolates and candies across the United States for over 90 years and continues to be one of the premier companies in its industry. Since its opening in 1923, Heggy’s remains family-owned and operated. They continue their high levels of commitment to satisfaction, to the community, and their customers, alike.
It is truly a rare instance to see a company continue their handcrafted way with chocolates and candies given the vast improvements in computer-run machines and other means of technology. Heggy’s is one of the few that have never changed their ways of handcrafted superiority, as care, patience and dedication are all critical ingredients in Heggy’s one-of-a-kind, delicious taste.
Heggy’s has grown into much more than a household name in handcrafted chocolates and candies. They have revolutionized the industry across the board through decades of tireless work delivering product and superior customer service. Over the years, Heggy’s has built an incredible following of customers and lovers of chocolate and candy.
At Shisler’s Cheese House, we can bring the experience of Heggy’s Chocolates right to your doorstep. With a wide assortment of Heggy’s Chocolates, there is no reason to go anywhere else. Shisler’s Cheese House carries a wide selection of these premium, handcrafted chocolates ready for you! From dark chocolate to milk chocolate to white chocolate assortments, there is no selection that will disappoint you.
A Personal Recommendation…
I had the chance to taste some of Heggy’s Chocolates and my personal choice would be White Chocolate Pretzel Delights. Just looking at one will make your mouth water, but opening the wrapper and tasting this delight just puts you on “Cloud 9” in chocolate heaven. If I had to compare to another chocolate, it would be Hershey’s Cookies N’ Creme, but ohhh, so much better! Imagine Cookies N’ Creme being the appetizer and White Chocolate Pretzel Delights being the dessert! I’d much rather have dessert than an appetizer! But… don’t take my word for it, stop by and try some today!
Heggy’s White Chocolate Pretzel Delights
Great For Any Occasion…
Heggy’s Chocolates can be used for any occasion: holidays, birthday parties, dinners, social events, picnics, reunions, etc… just to name a few. It does not have to be a special event, but Heggy’s Chocolates can make any ordinary event into a special one. Just be aware, you can’t stop after one… once you start, it’s tough to put these decadent, handcrafted chocolates down!
For our entire inventory of Heggy’s Chocolates, click here
