Blog
Gruyere Cheese: Everything You Need to Know
We continue our exploration of cheese from around the world with a look at Gruyere today.
What is Gruyere Cheese?
Gruyere Cheese is a hard, yellow cow’s milk cheese. It is named after the town of Gruyere, in Switzerland, although some do maintain that it is a French cheese. It has a sweet but slightly salty flavor and often has a creamy texture. When fully aged, it has small cracks and a slightly grainy texture. It can have quite a strong smell because of the process that creates its rind.
It is one of our favorite imported cheeses and we know that many of our customers love being able to get hold of this Alpine cheese right here in Ohio.
How is Gruyere Cheese made?
It is made by heating raw milk in a copper vat, adding rennet and separating the curds and whey. The curds are placed into molds, salted in brine and smeared with bacteria. The cheese is then ripened for at least two months at room temperature, generally on wooden boards. The cheese is turned every couple of days to ensure even moisture distribution. It can be cured for up to 10 months and develops a more intense, almost earthy, flavor as it ages.
How should I eat Gruyere Cheese?
Gruyere Cheese melts very well. This makes it a great cheese for a fondue with white wine and garlic. Serve it with crusty bread, crudites and simply roasted potatoes alongside dipping forks for a fun sharing dinner with friends.
Because it melts so well, it is also an excellent cheese to incorporate into baking. Try it in your next quiche for extra flavor. Melt it onto small pieces of toast to eat with French Onion Soup or put it into a grilled cheese sandwich. Even better, make a Croque Monsieur by using gruyere and ham in a toasted sandwich. You could even incorporate it into bread dough before baking to create a cheesy bread for lunch or a picnic.
You could grate it to serve with pasta or salads, as it is not too overpowering. If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. The sweetness of these fruits is excellent against the nuttiness of the cheese. Cut it into thin slices that your guests can enjoy.
It is also excellent for adding comfort to a dish of mac and cheese. Gratin dishes such as potato dauphinoise will benefit from some slices of the cheese, as would butternut squash or sweet potato dishes.
What should I drink with Gruyere Cheese?
Gruyere goes best with slightly sweet white wines like Chardonnay, Riesling, or dessert wines. These complement creamy, nutty nature of the cheese. You could also enjoy it with an apple cider or a glass of Bock beer. All of these will enhance the flavor of the cheese without overpowering its more delicate elements.
How do you like to eat Gruyere Cheese? Let us know in the comments!
Shisler’s celebrating 60 years in the cheese business (The Daily Record)
Very Nice Article about us by Dan Starcher of the Daily Record:
Second, Third, and Fourth Generation owners Rita, Dennis, and Natalia Shisler
ORRVILLE — The small roadside store at the corner of U.S. Route 30 and Kidron Road, known as Shisler’s Cheese House, has served as a landmark to cheese connoisseurs, including comedian Bob Hope, for 60 years.
To celebrate, owner Rita Shisler is having a party. Festivities at the store, located at 55 Kidron Road, Orrville, started Friday and continue Saturday. There will be free bratwursts, prizes, music, face painting, a bounce house and, of course, cheese samples from 8 a.m. to 6 p.m.
“I remember picking up the phone one day and the caller said, ‘This is Bob Hope and I would like to order some Baby Swiss,’” said Rita Shisler. “I didn’t believe it, but the check came with his name, address and signature. I talked to him four or five times per year, every year, until his death. After Bob died, his wife would call and order cheese until she passed away.”
Shisler didn’t exactly know how Hope heard of the store, but she kept copies of his checks and his signatures as mementos.
Another big-time order came courtesy of the owner of the NFL’s San Diego Chargers.
“The team owner of the Chargers came in and had some ham,” Rita recalled. “He fell in love with it. He then had me ship them to every team owner across the United States. I did that for years. We packed them in coolers and enclosed a card. Even as new owners came along, we would send to them. He wanted all of the other owners to have some Streb’s Ham.”
Another story, Rita recalled, was when Grandpa John Shisler was taken to jail for operating the business on Sunday. “He purchased the store from Fred Bieri in 1958 and back then there was a law, the blue law, that you could not be open on Sunday to conduct business.”
“The family went to post bail but he refused,” said Rita. “They finally released him after a couple of days.”
John Shisler’s son, Dan, took over the store in 1959 and, after he and Rita were married, he went to work elsewhere and Rita took over operations. She has been growing the operation ever since. Dan passed away 14 years ago.
At 72 years old, Rita Shisler isn’t slowing down. In fact, she is as busy as ever serving in various civic organizations, but she is slowly turning business operations over to her son, Dennis, while her other son, DJ, runs a store in Copley.
Dennis served in the United States Marine Corps, attended college and worked in the corporate world for a number of years before returning to the family business.
“I never thought I would be here today. I never wanted to come back. I never wanted to live here. I never wanted anything to do with a small town,” said Dennis. “But after my daughter was born, I reconsidered.”
Since coming to work for his mother, Dennis has focused on modernizing operations and building the internet ordering component of the business.
“She has brought the store to this level and she is wonderful for public relations,” Dennis said. “She really brought this place to the next level from a marketing standpoint. She built up the retail business, and I want to expand it online and focus on website sales.”
A steady stream of loyal customers were pouring in on Friday as Rita was celebrating six decades of business with friends and family while offering bratwursts and cheese samples to customers outside.
“I have been making the trip here from Massillon for more than 30 years for Swiss cheese,” said Robert May. “Everything they have is great and the people are so friendly.”
Linda Nussbaum of Orrville has been frequenting the store for 40 years.
“We used to stop here and get cheese on our way to our grandparents’ house nearby,” said Nussbaum. “We would have it eaten before we got there.”
Rita attributes much of the success of the business to her mentor, Harold Freedlander, of the former Freedlander’s department store.
“I was struggling with the business and I went to SCORE (service corps of retired executives), and he became my mentor,” Rita said. “He helped and guided me and that is when things started to connect and the business began to turn around. I thank Harold Freedlander from the bottom of my heart.”
Visit Shisler’s Cheese House online at www.shislerscheese.net and www.wordpress-436460-1531479.cloudwaysapps.com for additional information.
The original article in The Daily Record can be found here.
Back to School: Preparing your Loved Ones for College
With the time approaching for college students to begin their studies or return after a well-earned break, we’ve put together a back to school care package that’s sure to keep them happy.
Send them off with a selection of treats and they’ll be able to share them with friends when they arrive. We’ve put together our care package with those difficult goodbyes in mind. It’s a perfect gift for any student who might get homesick or simply need a pick me up between all their new lectures.
Inside you will find generous helpings of:
- Banana Split Mix – includes cranberries, banana chips, almonds, chocolate covered peanuts, chocolate drops, pineapple tidbits, raisins, yogurt covered peanuts, peanuts, and yogurt drops
- Blue Raspberry Licorice
- Buggy Trail Mix – includes butter toffee peanuts, honey roasted sesame sticks, cheddar crackers, pretzel nuggets, and wheat crackers
- Cinnamon Graham Pretzels – the classic flavor of cinnamon graham crackers in the shape of a pretzel. These are especially delicious with a cream cheese dip.
- Mikey’s Mix – packed full of nuts, raisins, and chocolate treats
- Peanut Butter Pretzels – a crunchy snack filled with delicious peanut butter
- Shisler’s Private Label Raspberry Pretzel Dip – perfect for eating with our pretzels
As these items are less perishable than others that we stock, they can be sent in the mail. You could even send them overseas to our service men and women to let them know that you are thinking of them.
If you know that your college goer is going to need help getting up in the morning, you could also send them some REACH coffee. This is a specialty coffee from the region of Chanchamayo in Peru that is then roasted in Cleveland, Ohio. We’re proud to stock this coffee as it’s great for everything from an espresso to a frothy latte.
Explore our other gift boxes for different tastes. Some do have perishable items so be sure to check how long shipping will take and whether your recipient has access to a fridge. If you are finding a gift for someone with a sweet tooth, then our Heggy’s Chocolate Gift Box might be a great option for you. It will contain an assortment of premium hand crafted chocolates and candies from a wide selection including vanilla creams, chocolate coated caramels, marshmallows, and Heggy’s Crunch.
So, whether your loved one is heading back to school for the first year or their last, you can show them how much you love them with our care packages. Surprise them with a taste of home or something new for them to try. You could also give one of our e-gift certificates if you would like them to be able to order a special treat for themselves. The code will be sent to you after purchase, so it doesn’t matter whether you buy it for them to go back to school with or during the semester.
What are your top back to school tips for all the new college students out there? Let us know in the comments!
Shisler’s Cheese House, still darn Gouda after 60 years (Massillon Independent)
GREAT article about us in The Massillon Independent by Jolene Limbacher
Second, Third, and Fourth Generation Shislers: Rita, Dennis, and Natalia
ORRVILLE Say “cheese” and smile because Shisler’s Cheese House is celebrating its 60th anniversary Friday and Saturday with fun, food and festivities.
It’s a joyous occasion for matriarch Rita Shisler and her family, who have shepherded the small but mighty specialty food shop, which has been a longtime popular tourist stop on the east-west corridor of Rt. 30.
On Aug. 7, 1958, Grandpa John Shisler purchased the cheese house from Fred Bieri, an elderly cheesemaker from Switzerland. Now, six decades and tons and tons of cheese later, it’s time to party.
Throughout the next two days, the celebration will include music, prizes, face painting, characters from the movie “Frozen,” a bounce house and free cheese samples, hot dogs and grilled bratwurst.
The 900-square-foot store, which does a robust business:
- Sells 2,000 pounds of Swiss cheese alone every week.
- Offers imported cheeses from Denmark, Spain, Switzerland, Italy and Holland.
- Carries 82 different kinds of local cheeses made at six Holmes County cheese factories.
- Shipped cheese and gourmet products to 30 different countries last year.
- Ships to every state in the United States, with the most cheese and bologna going to Florida.
- Has shipped hams made at nearby Streb’s Meats to every National Football League owner.
- Used to send a wheel of baby Swiss every Christmas to legendary comedian Bob Hope. After he died at age 100 in 2003, the shipments continued to his widow, Dolores, until her death in 2011.
It’s a shame, Rita Shisler lamented, that many people only know about pre-packaged cheese that’s cut into slices, wrapped in cellophane and sold as “processed cheese.”
“They have no idea what fresh cheese tastes like,” she said. “Once they taste it, they absolutely fall in love with it.”
Jailed for keeping Sunday hours
For 49 years, Shisler has been opening the store at 8 a.m. Monday through Saturday and at 9 a.m on Sundays. She’s the good-will ambassador with the personal touch and instant rapport with customers, chatting about where they’re from, how many children and grandchildren they have and how they must try their latest kind of cheese.
She reminisced about Grandpa Shisler, who at 19 years old, became the youngest postmaster of Dalton in 1909, a position that was once a political appointment. He held that job for 16 years.
He was quite the rebel, she recalls, because soon after he bought the store in 1958, he didn’t cotton to being told what hours he could keep.
Until, that is, the Wayne County sheriff conducted a sting operation by sending an employee to the store on a Sunday to buy a loaf of bread. With sirens blaring, they hauled a defiant Grandpa off to jail for violating Ohio’s now-defunct blue law, which prohibited retail activity on Sundays.
Then, to punctuate his personal dislike of government dictating his business hours, he refused to allow son Dan to bail him out right away. Grandpa was 76 when he died in 1966.
“I would not have gone to jail,” said Rita Shisler. “I would have followed the law and closed the store.”
Under Dan Shisler’s ownership, which began in 1959, the store grew by leaps and bounds. Rita Shisler said her husband was one of the best baseball players to come out of Dalton High School. From there, he went to Ohio University where he played ball, signed with the St. Louis Cardinals, but tore up his shoulder and never fulfilled his dream of playing in the majors.
After Dan and Rita married, he turned the store over to her and became delicatessen and wine manager at the former A & D Foodarama. They opened a second location — Shisler’s Cheese & Wine Barrel — in the Belden Village area in 1974. That store was closed seven years later so they could spend time with sons, Daniel (DJ) and Dennis before they graduated high school and went to college.
Rita’s husband died 14 years ago.
Expansion plans
With an estimated 40,000 cars a day passing Shisler’s Cheese House, Rita Shisler said about 80 percent of their customers are tourists or folks who frequently travel to the Columbus and Canton areas.
Plans call for expanding the current structure late this fall, making it at least three times larger and having a dining area for soups and sandwiches. Dennis, a third-generation Shisler who manages the store, which is just outside of Dalton, would like to construct a building nearby to expedite shipping orders. Sixty percent of shipments, he said, go to the Tampa-Clearwater area, crediting much of those sales to local people who have moved South.
The family also has discussed opening stores in the Greater Tampa area, Dallas and perhaps Reno.
A second location is open in Copley at 1275 Cleveland-Massillon Road and is owned by son Daniel Shisler. It offers catering, deli sandwiches and soup, wines and a large variety of specialty foods.
At 72, Rita Shisler remains active in Orrville Lions Club, Dalton Ruritans, Women’s Network of Wooster and Akron, and Quota International, a women’s group that assists community members with hearing problems. The store employs many area students, who Shisler mentors about business and doing what’s right.
Dennis Shisler and his wife, Claudia, have a nine-year-old daughter, Natalia, who, as a fourth-generation Shisler, enjoys being in the store with her grandmother and running the cash register and making change.
See the full text of the original article in the Massillon Independent here.
Cheddar Cheese: Everything You Need to Know
We continue our exploration of different cheeses with a look at cheddar cheese.
What is Cheddar cheese?
A hard, aged cheese that is off-white or sometimes yellow in color. It originates in Somerset in the UK. There, it is aged in the caves of the Cheddar Gorge as they have a good level of humidity and the right temperature.
The curds and whey are separated. After heating, the curds are kneaded with salt and then cut into cubes before being stacked. Extra-mature cheddar must be aged for at least 15 months.
Our Canadian Fine Aged Cheddar is aged for a longer period of time giving it a much stronger, sharper flavor.
We also sell White and Orange Cheddar. Orange Cheddar is traditional white cheddar with Annatto, an extract from the tropical achiote tree, and oleoresin paprika added. These added ingredients give the orange cheddar its orange color and a milder flavor.
If you like spicy cheeses, try the Hot Habanero Cheddar, Smoked Habanero Cheddar, or Horseradish Cheddar. To try other flavors, we recommend the Garlic or Smoked Cheddar.
How does it taste?
It has a sharp taste that develops as it ages. It is also creamy and sometimes milky in flavor. When aged 2 to 3 months, the cheddar remains mild and is better for offering texture or a little seasoning to a dish. It becomes sharp when it has been aged for around 6 months and is extra-sharp from around 1 year of aging.
How should I eat it?
As cheddar is a classic cheese, it can be used almost anywhere. Grate it over pasta, pizza or roasted vegetables. It is particularly good in autumnal and winter dishes for adding extra flavor alongside stews and casseroles.
It melts well so it is a great option for grilled cheese. Add it to any sandwich with a good helping of chutney or pickles. The sharp flavors marry together well for an excellent lunch or snack. It also works well with other savory flavors such as harissa, caramelized onions, or meats such as ham and salami.
The texture makes it excellent for mixing into different ingredients such as pastry or bread doughs. This imparts the flavor of the cheese and gives some melted, crispy elements to the finished dish.
For the simplest of dishes, create a plate with cheese, hams, fruits such as apples and grapes, crackers, and crusty bread. This can make a fantastic lunch or a quick and easy dinner. Add a glass of wine on the side for a real treat.
What should I drink it with?
The sharp and pungent flavor of Cheddar pairs well with light, fruity red wines such as Zinfandel, Syrah, and Merlot. White wine lovers can enjoy Riesling, Pinot Gris, or Sauvignon Blanc with their cheese as they have enough flavor to stand up to the tanginess of the cheese. You could also enjoy a slice of cheddar with a Port, Madeira, or Brandy.
What is your favorite way to enjoy Cheddar cheese? Let us know in the comments!
How is Cheese Made?
We know that many of our customers are cheese lovers, but do you know the answer to the question ‘How is cheese made?’?
Read on to find out more about various cheese making processes and learn the methods that are present in some of our favorite cheeses.
Basics: How is cheese made?
All cheese starts out as milk. Various different types of milk may be used, but the most common ones are cow’s, sheep’s and goat’s milk.
Making cheese is a good way of preserving milk to make it last longer, as well as being a delicious treat.
Most of the milk is comprised of water, which must be removed in order to create cheese. This involves separating the curds (solid) from the liquid (whey). The milk is gently heated and cultures are added to make it curdle. An enzyme, rennet is also added to bring the proteins of the milk together and help to form the curd.
The set curd is cut into small pieces to allow more of the water to leave the cheese. The curds will settle and the whey will be drained off. Salt is added as a preservative and for flavor, and then the curds are pressed into molds.
After pressing
Most cheeses will be pressed for a number of days to remove the last of the whey and bring the curds together. They will then be removed from the press and put into storage to mature.
How is cheese made? The maturing process
Cheeses will mostly be matured anywhere from 1 to 15 months. There are some cheeses that benefit from years of aging as they are quite dry. Some cheeses, such as halloumi and ricotta, can be eaten on the day that they are made.
Some cheeses, such as mozzarella, involve stretching the curd in hot water until you create the soft, layered texture that we recognize in this cheese.
Different environments create different effects on how cheese is made. There must be good air circulation to promote the aging process. Humidity and temperature also play a role in how the cheese matures. The humidity prevents the cheese from cracking before it has developed its flavor.
Soft-ripened cheeses, such as Brie and Camembert, are exposed to mold which causes them to ripen from the outside inwards.
Washed-rind cheeses, such as Limburger, will be cured periodically in a solution of saltwater brine. This makes it open to bacteria which produce a hard rind and a pungent odor. They can also be washed in solutions containing spices or alcohols to impart more flavor.
Blue cheeses have penicillium bacteria added to create the blue veins of mold running through the cheese. This then grows as the cheese ages. Depending on the aging process, this may create a soft or hard cheese.
We hope you’ve enjoyed our basic explanation of the cheese making process. Now, when someone asks you ‘how is cheese made?’, you’ll know the answer. Have you ever made cheese? Let us know in the comments!
Barbecue Marinades to Spice Up Your Summer
We’ve put together 3 recipes for a great barbecue marinade that will make your summer events more fun than ever. Read on to find out how to easily elevate your barbecue to the next level.
- Homemade BBQ Sauce
This is an absolute classic but it’s even better when you make it from scratch. You can marinate meat in it to add flavor and then you can add even more when the meat is cooked. It’s a long list of ingredients but it’s well worth it.
It works well with most meats, but ribs will be exceptional.
Swiss Cheese: Everything You Need to Know
What is Swiss Cheese?
A holey, semi-hard cheese with a creamy color.
How does it taste?
It has a nutty, slightly piquant flavor whilst simultaneously being somewhat creamy.
How is Swiss Cheese made?
The process of making Swiss cheese involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, which forms bubbles that become the holes in the cheese. These are often referred to as “eyes”. Our Amish swiss cheese, made in Northeastern Ohio, is especially flavorful because of the longer aging process that it undergoes, at a higher temperature than younger cheeses. This produces larger eyes, which is sometimes seen as an indicator for better flavor.
The milk used in our Swiss cheese does not have preservatives added and is always from cows that have not been given hormones or antibiotics.
We also offer Baby Swiss, which substitutes water for the milk’s whey to slow the bacterial action. This creates smaller holes and a milder flavor. Lacy Swiss is another variety of Swiss cheese, made with low-fat milk. We even offer smoked Swiss cheese.
How should I eat it?
Swiss cheese is delicious in a sandwich or served cut into cubes alongside salads and hams. It works well with most meats and is particularly good with a beef burger.
Use it as fondue or mix it into dips for a fun dinner party meal or appetizer.
For breakfast, eat a slice of it with ham in a croissant. You could even have fruit with it, as it has a nutty, caramel quality that complements apples and grapes well. It’s also very good with pickled fruits or vegetables. Consider adding them to your next cheeseboard for flavor and bite.
You could add an extra punch of flavor to your favorite mac and cheese by grating in some Swiss cheese. It is equally good with other pasta dishes, such as a creamy spaghetti or a linguine with vegetables. Use it with your breadcrumbs when making schnitzel for an extra crispy, cheesy bite.
What should I drink it with?
It goes well with Belgian ales or other creamy beers such as a pale ale. A light red wine such as Pinot Noir or Zinfandel won’t overpower the light flavor of the cheese but will bring out its sweetness. You may also find that crisp white wines such as Rieslings make a good companion for this cheese.
For a non-alcoholic option, an apple cider would be a good option as the apple flavors will offer a honey quality alongside the cheese.
How do you like to eat Swiss Cheese? Let us know in the comments!
Muenster Cheese: Everything You Need to Know
We continue our exploration of different cheeses today with a look at Muenster cheese.
What is Muenster cheese?
Muenster cheese is a mild, white cheese with a reddish-orange rind made from paprika. This can be eaten but is often cut off. It is semi-firm in texture with a mild smell that stronger as it ages. Muenster cheese is currently made in Germany, France and the United States.
The History of Muenster cheese
It was originally made by Benedictine monks that migrated to the Alsace region of France. The cheese was created to save milk and feed numerous people. The original name “munster” comes from the word monastery. Authentic French Muenster cheese is made from the milk of cows that graze in the Vosges mountains of eastern France. Today, farmers still use the traditional methods of cheese-making.
How does it taste?
Muenster cheese can be very mild and creamy, but as it ages it becomes more sharp and tangy. It is sometimes described as a cross between a mild cheddar and a mozzarella flavor.
How should I eat it?
This cheese melts well, so it’s great for putting in burgers or a grilled cheese. Pop a slice over a burger whilst it’s still on the grill for the full, melted effect. Use your favorite bread to make your ideal grilled sandwich.
Because it can be mild, this is a great cheese for adding texture and flavor without overpowering the other ingredients in a dish. You could use it in macaroni cheese or on a pizza.
It is delicious in a baked potato. Simply cut the top open and grate some cheese in. Let it melt a little before eating. You could also add a little when making scalloped potatoes. The combination of cream, mild cheese, and well-cooked potato makes for a great side dish.
Its slightly salty nature makes Muenster a good cheese to pop in a sandwich, as it adds both texture and seasoning. Try it with ham or in a turkey sandwich with salad.
If you enjoy eating fondue, you could add a little Muenster cheese for additional flavor. Alternatively, serve cubes of it on the side as an extra cheesy bite. This is also a great way to serve it as part of a cheeseboard.
If you’re serving a continental breakfast, this cheese is a great option as it won’t be an overpowering flavor first thing in the morning. It works well with ham, pastries, or even fruit such as apples and grapes.
What should I drink it with?
You’ll find Muenster cheese is often served with beer as the flavors complement each other well. A Pilsner could be a great pairing. If you prefer wine, there are a variety of red and white wines that pair well. For red wine lovers, try a light Pinot Noir or Zinfandel. If you prefer white wine, we recommend a Riesling.
How do you like to eat your Muenster cheese? Do you eat the rind? Let us know in the comments!
Buy Muenster Cheese Online @ $6.49 per lb : Click Here
Cheese Curds: Everything You Need to Know
We love to tell you more about our different products here on the blog. We’ve noticed that there are often questions about our cheese curds so we’ve chosen to answer them today.
What are cheese curds?
They are fresh, young cheddar cheese in the natural, random shape and form that the cheese takes before being processed and aged. If you live somewhere without a cheese factory, you may not have encountered them before. They have the same firmness as cheese, but with a springy or rubbery texture. Fresh curds are squeaky when bitten into because of the air trapped within. They are sometimes referred to as “squeaky cheese”!
What do cheese curds taste like?
Curds have a mild taste, somewhat like the cheddar that we are used to. They are sometimes salty and can also be flavored.
Where can I buy cheese curds?
If you’re looking for where to buy cheese curds, then you need to look no further. Here at Shisler’s Cheese House, we stock Fresh Cheddar, Roasted Garlic, and Buffalo Wing cheese curds.
Ours are made in Upstate New York and we truly believe that they are the best around.
How should I eat cheese curds?
Deep-fried cheese curds are sometimes found at carnivals and fairs in the Midwestern United States. They are covered with batter or breaded and placed in a deep fryer to create a crisp outer coating.
If you have ever been to Canada, you may have eaten poutine. This is a dish combining French fries, cheese curds, and gravy. Sometimes other toppings are added. It’s a decadent dish and particularly good if you’ve slightly over-indulged in the bar the night before!
They are delicious on a skewer combined with antipasti meats, olives, and tomatoes. You could also melt them onto a pizza or toss them into a salad. They’re a great garnish for a Bloody Mary.
If you are making burgers, incorporating curds into the mix can add both flavor and texture. For a healthier option, they are lovely stirred into a pasta salad. We think our roasted garlic curds are some of the best for this.
Buffalo wing curds can almost be an alternative to real chicken wings. Serve them with a side of celery and some blue cheese or ranch dressing for the classic flavors.
If you want to surprise your guests with something new, serve them up on a cheeseboard and see if anyone can tell you what they are.
What should I drink with cheese curds?
Classic cheddar flavors pair well with beer, red wine or even a fortified wine such as Port. Consider the rest of the dish that you are serving when selecting your drinks. Poutine pairs well with beer or a rich Pinot Noir. Spicy buffalo flavors are great with cocktails like a martini or a mojito. Roasted garlic is delicious with a light, summery rosé wine.
Do you love cheese curds? Or are you trying them for the first time? Let us know in the comments!
