Why is Cheese Aged?

We all love eating cheese, but how much do we know about the process of making it? Today, let’s explore why cheese is aged and what this process does. Aging cheese is sometimes called ripening. Some say that this is the most important part of the cheesemaking process because it gives each cheese its distinctive … Read more

Red Wine Collection – The Best Cheeses to Pair with Your Favorite Red

One of our favorite additions to a Thanksgiving or Christmas party is our Red Wine Collection. We’ve chosen a great selection of cheeses, perfect for pairing with red wines. This collection will serve up to 20 guests, so it’s perfect for those celebratory moments.

Christmas At Shisler’s Cheese House

It’s amazing how fast the year passes by. It feels like just yesterday that we were picking up our Easter chocolate and gift boxes from Shisler’s Cheese House. With Christmas just around the corner, it is time to start thinking about what gifts would be ideal for our family and friends. A lot of the … Read more

Create A Delicious Bologna Spread Using Our Bologna

Here at Shisler’s Cheese House, we have a number of products on sale which will help you create an amazing Bologna spread for any occasion. This recipe is super easy to create and at our store, we have high-quality bologna and cheese which would be perfect for this spread. The bologna recommended for this recipe … Read more

Easy-Cheesy Halloween Recipes!

Halloween is one of the best times of the year. What better way than to enjoy it by exploring all the different ways you can make spooky Halloween snacks. Be it for a Halloween party for your kids, an adult get-together or a spookily themed dinner with the family, these extra cheesy recipes- with a … Read more

Cheesemaking: How To Make Cabra Al Vino

Recipe What You Need 3 Gallons of Goat’s Milk (not Ultra-Pasteurized) 1/8 tsp MA4002 Culture* 1/8 tsp Single Strength Liquid Rennet Cheese Salt Salt Brine Calcium Chloride (for pasteurized milk) What To Do 1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 95F To do … Read more

Cheesemaking: How To Make Caciotta

Recipe What You Need 2 Gallons of Milk (Not UltraPasteurized) 2/3 Packet of C201Thermophilic Culture (1/2 packet if using raw milk)* 1/2 tsp Single Strength Liquid Rennet Salt Brine Calcium Chloride (for pasteurized milk) What To Do 1. The first step is to heat and acidify the milk. So let’s begin by heating the milk … Read more

Cheesemaking: How To Make Butterkase

Recipe What You Need 2 Gallons of Milk (Not Ultra Pasteurized) 1 Packet of C21 Buttermilk Culture 1 Packet of C201 Thermophilic Culture 1/64 tsp C70 Geotrichum Candidum 2.25 ml (just under 1/2 tsp) Liquid Rennet Salt for Brine and Aging Calcium Chloride (for pasteurized milk) What To Do 1. The first step is to … Read more

Cheesemaking: How To Make Bleu d’Auvergne

It is not recommended to make this cheese unless you have made a few other kinds of cheese in the past for experience. The cheese needs to be around 4-5 lbs to develop a good blue. However, if you are wanting a smaller version, you can change the scale down from 5 gallons to 2 … Read more

Cheesemaking: How To Make Brick Cheese

Recipe What You Need 4 Gallons of Milk (not ultra-pasteurized) 1/2 tsp MM100 or 1 Packet C21 Buttermilk Culture (30-40% less culture for raw milk) 1/16 tsp C10 Bacteria Linens 3/4 tsp (3.75ml) Liquid Rennet Salt for Brine Calcium Chloride (for pasteurized milk) What To Do 1. The first step is to heat and acidify … Read more