Create A Cheese Board Perfect For Fall

Let’s be honest… it isn’t a party until there’s a cheese board included. This season is one of the best for warm cozy nights followed by a bottle of wine with a delicious cheese board amongst friends. The most important part of a Fall cheese board is white cheese, but let’s begin with all of … Read more

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

Enjoy These WonderFALL Treats At Shisler’s Cheese House!

Fall is such a refreshing time of the year, the kids are back at school, the weather is cooling down, Halloween is just around the corner and most importantly, the Football Season has begun! Come on down to Shisler’s Cheese House and check out these amazing gift boxes packed with dreamy treats for our Fall … 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

Making Cultured Butter

These days, homemade butter made straight from your kitchen is a lot better than store-bought butter. This recipe will show you exactly how to make delicious cultured butter. All you really need is cream and a jar. You can make it in a blender or a mixer using ripened cream, it is as simple as … Read more