Search Results for: smoked cheese
Smoked Cheese: Everything you need to know
Are you a cheese lover? Have you ever tried smoked cheese?
We stock a huge range here at Shisler’s Cheese House but we know that some customers don’t pick it up because they’re not sure about how it’s made or how to use it. That’s where this blog post comes in. We’re going to tell you everything you need to know about smoked cheese and show you some great uses for it so that you can add this delicious treat to your table.
A huge range of smoked cheese
We currently offer Smoked Baby Swiss, Smoked Bacon Cheese, Smoked Cheddar, Smoked Gouda, Smoked Habanero Cheddar, Smoked Horseradish Cheese, Smoked Hot Pepper Cheese, Smoked Mozzarella, Smoked Provolone, and Smoked Swiss Cheese.
That’s 10 smoked cheeses to choose from! We recommend that if you haven’t tried it before, start with a simple hard cheese such as the Smoked Cheddar or Smoked Gouda.
How is cheese smoked?
There are several ways to smoke cheese, but the main ones are the cold or hot smoke processes. The cold smoke method involves smoking chunks of cheese in a smoker for a few hours at a time with a tray of ice under the cheese. This allows the smoke to infuse into the cheese without it getting too hot and melting. Some smokers will keep the heat source separate to the cheese so that there is no need for the ice.
Smoked cheeses are usually aged for a brief period to allow the smokiness to mellow. The type of wood used will affect the flavor of the cheese. Common types of wood used include apple, oak, hickory, and chestnut. Our Smoked Cheddar is slowly smoked over a hickory fire to give it a deeply smoky flavor. So is our Smoked Horseradish Cheese which has a kick from the horseradish root and our Smoked Hot Pepper Cheese which is also really spicy. Our Smoked Mozzarella is smoked using both hickory and cherry wood smoke.
How should I eat smoked cheese?
There are so many ways to enjoy this but we are going to share just a few with you to give you inspiration today.
- On a cheeseboard
Add another dimension and extra flavor to your cheeseboard with smoked cheeses. They’re also great if you’re building a board around different textures of cheese. These are hard to semi-soft cheeses so you have a good range to choose from. Smoked cheese will surprise your guests if they haven’t tried it before!
- In a sandwich
Thin slices of smoked cheese alongside a good quality ham makes for a very special sandwich indeed. A sweet relish will offset the smokiness if you need some balance.
- On tacos
Grate some smoked cheese over your tacos for an authentic, smoky flavor.
- With fruit
Tart apples or white grapes are the perfect accompaniment to smoked cheese as the flavors marry really well.
We hope you learned something about smoked cheese today! Have you tried it? Let us know in the comments!
Smoked Horseradish Cheese Gratin (The Perfect Potato Side)
Smoked Horseradish Cheese Gratin
Smoked horseradish cheese gratin is delicious with roasted meats like turkey or ham. It pairs beautifully with a crisp green salad to balance the rich flavors.
Make a batch of indulgent potato gratin layered with creamy smoked horseradish cheese as a show-stopping side dish perfect for your Christmas feast.
Smoked Horseradish Cheese Gratin Recipe
Round-up your ingredients and get cooking!
Ingredients
- 2 lbs (about 5 medium) Yukon Gold potatoes, thinly sliced
- 1 ½ cups smoked horseradish cheese, grated
- 1 ½ cups heavy cream
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp unsalted butter, softened (for greasing the dish)
- ¼ cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the softened butter.
- Prepare the potatoes: Wash and peel them, then slice them thinly (about ⅛ inch thick) using a mandoline or a sharp knife.
- Make the cream mixture: Warm the heavy cream over low heat in a small saucepan. Stir in the minced garlic, thyme, salt, and pepper. Heat until just warm but not boiling.
- Assemble the gratin:
- Layer one-third of the potato slices evenly in the prepared baking dish.
- Sprinkle one-third of the smoked horseradish cheese over the potatoes.
- Pour one-third of the warm cream mixture over the layer.
- Repeat with two more layers, finishing with the cheese and cream on top.
- Optional topping: If you like, sprinkle breadcrumbs over the top for a crispy finish.
- Bake: Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Serve: Let the gratin cool for 10 minutes before serving. Garnish with extra thyme.
This dish pairs beautifully with roast meats or as a centerpiece on a vegetarian holiday table.
10 Tips for Perfect Smoked Horseradish Cheese Gratin
Here are our top 10 tips for getting the best out of this recipe:
- Choose the right potatoes: Yukon Gold potatoes are ideal for gratins thanks to their creamy texture and ability to hold their shape. If unavailable, Russet potatoes are a good substitute.
- Slice uniformly: Use a mandoline slicer for evenly thin potato slices. This makes sure they cook evenly.
- Don’t skip the butter: Greasing your baking dish with butter prevents sticking and adds a rich, golden finish to the edges.
- Warm the cream: Heating the cream mixture before pouring it over the potatoes helps the flavors meld and reduces the overall baking time.
- Layer cheese generously: Distribute the smoked horseradish cheese evenly in each layer for a consistent, smoky flavor in every bite.
- Cover and uncover strategically: Cover with foil during the initial bake to trap steam and soften the potatoes. Remove the foil for the last 20–25 minutes to achieve a golden, bubbling crust.
- Check for doneness: Pierce the center of the gratin with a sharp knife. If it slides through effortlessly, the potatoes are fully cooked.
- Let it rest: Leave the gratin to cool for 10 minutes after baking. This helps the layers set, making it easier to serve.
- Boost flavor: Add a pinch of nutmeg or smoked paprika to the cream mixture for an extra layer of flavor.
- Crispy top hack: For an ultra-crispy topping, broil the gratin for 2–3 minutes after baking. Watch carefully to avoid burning.
Storage Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Warm in a 350°F (175°C) oven until heated through, or microwave individual portions.
For longer storage, freeze fully cooled gratin in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
Natural Smoked Swiss Cheese
Natural Smoked Swiss Cheese
Natural Smoked Swiss Cheese. The same great taste of the swiss you love with that robust smokey flavor. Naturally smoked, instead of injected with smoke flavor this is a great option for persons looking for a less processed option of your favorite cheese.
Smoked Swiss Cheese
Here is a smoked version of our Ohio Amish Swiss Cheese
Description of Ohio Swiss Cheese
Our Amish swiss cheese is made locally in Pearl Valley, Ohio. The time honored process for making swiss cheese was brough here from Switzerland by the local population of Amish and Mennonite people. At Shisler’s we have selected what we believe to be the best locally made swiss cheese. Our Swiss cheese can also make an excellent low cost substitute for Gruyere cheese.
History of Swiss Cheese
Our locally made Amish swiss cheese closely resembles the original Swiss Emmental Cheese, which was originally produced in the Swiss canton of Bern . Local Swiss cheese has a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyes”. Swiss cheese is known for its nutty, bittersweet taste.
What Causes Holes in Swiss Cheese?
The process of making Swiss Cheese involves certain natural bacteria consuming the lactic acid in the cheese and releasing carbon dioxide gas, which slowly forms the bubbles that create the perfectly round holes that characterize Swiss cheese. Cheese experts often refer to these holes as “eyes.”
Why Ohio Swiss Cheese is Better
This is often debated, but generally the larger the eyes, the more pronounced the flavor of the cheese. The reason for this is that the conditions that provide the ideal flavor, longer aging at higher temperatures, are also the ideal conditions for the enzymes and bacteria to create larger eyes. This poses a problem for makers of pre-sliced Swiss cheese. Cheese with large eyes doesn’t slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than the Amish swiss cheese made in Northeastern Ohio. It is also essential that the milk used in making the cheese comes from specific types of cows that graze in specific grasses. All of those elements are present in Holmes County Ohio, and the milk is provided by local Amish farmers who do not give their cows hormones or antibiotics or add preservatives to the milk. The result is a Swiss cheese that tastes as good, if not better than the original Emmentaler that is imported from Switzerland, at approximately 1/3 the price.
Baby Swiss is another related cheese. Made by substituting water for the milk’s whey to slow bacterial action, Baby Swiss cheese has smaller holes and a milder flavor. Baby Swiss is made from whole milk. Lacy Swiss is a further variety of US small hole Swiss cheese made with low fat milk.
Wine Pairing for Ohio Swiss Cheese
Ohio Swiss cheese pairs very well with numerous wines, but the most popular pairings are Cabernet Sauvignon and Merlot. Beaujolais and Pinot Noir are also great matches. If you prefer white wine, Chardonnay, Riesling, and Sauvignon Blanc pair well with Ohio Swiss cheese. And for the beer lover, Ohio Swiss cheese goes well with Lager, Pale Ale, and Weiss Beer.
Smoked Provolone Cheese
Cured to perfection, Smoked Provolone Cheese is perfect in Italian sandwiches like layered subs. Pile on the roast beef or salami and garnish with sweet peppers for a mélange of tastes and textures. The slightly smoky, slightly nutty taste lends a bit of pizzazz to ordinary cheese and crackers. The mild, smoky flavor of Smoked Provolone also adds interest to fruits like tart apples or green grapes.
Wine Pairing with Smoked Provolone Cheese
The ideal wine pairing for Smoked Provolone includes but is not limited to Chardonnay and Cabernet.
Smoked Bacon Cheese
Smoked Bacon Cheese
Bacon and cheese combined? What’s not to love!
Bacon Cheese is a mild orange cheddar infused with smoked bacon. This version is smoked for an extra rich savory flavor!
This is great for breakfast dishes such as muffins or a frittata. The smoky flavor will also work well with slightly sweeter dishes. It is delicious added to a cheeseboard combined with a creamy cheese and something mild for contrast. You could see if your guests can identify the flavor amongst the other cheeses.
Cheddar, made in the classical way, tends to have a sharp, pungent flavor, often slightly earthy. Its texture is firm, with farmhouse traditional Cheddar being slightly crumbly. The ideal quality of Cheddar was described by Joseph Harding in 1864 as “close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavor full and fine, approaching to that of a hazelnut.”
Cheddar cheese has been produced in England since at least 1170. A pipe roll of King Henry II from that year records the purchase of 10,420 lb. at a farthing per pound. One suggestion is that Romans brought the recipe to Britain from the Cantal region of France, where it was adapted.
Central to the modernization and standardization of Cheddar was the nineteenth century Somerset dairyman Joseph Harding. For his technical developments, promotion of dairy hygiene and unremunerated propagation of modern cheese-making techniques he has been described as the father of Cheddar.
This really is a cheese that you have to try! Why not order some today?
Smoked Cheddar Cheese
Smoked Cheddar Cheese is slowly smoked over a hickory fire giving it a distinct smoky flavor.
Cheddar, made in a classical way, tends to have a sharp, pungent flavor, often slightly earthy. Its texture is firm, with farmhouse traditional cheddar being slightly crumbly. The ideal quality of Cheddar was described by Joseph Harding in 1864 as “close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavor full and fine, approaching to that of a hazelnut.” “Cheddaring” refers to an additional step in the production of Cheddar cheese where, after heating, the curd is kneaded with salt, then is cut into cubes to drain the whey, then stacked and turned.
History of Smoked Cheddar Cheese
Cheddar cheese has been produced in England since at least 1170. A pipe roll of King Henry II from that year records the purchase of 10,420 lb. at a farthing per pound. One suggestion is that Romans brought the recipe to Britain from the Cantal region of France, where it was adapted. Central to the modernization and standardization of Cheddar was the nineteenth century Somerset dairyman Joseph Harding. For his technical developments, promotion of dairy hygiene and unremunerated propagation of modern cheese-making techniques he has been described as the father of Cheddar.
Wine Pairing for Smoked Cheddar Cheese
The sharp and pungent flavor of Cheddar pairs well with Zinfandel, Syrah, and Merlot red wines. White wine lovers can enjoy Riesling, Pinot Gris, or Sauvignon Blanc with their Cheddar. The most sophisticated palates will pair their Cheddar with fine Port, Madeira, or Brandy. Cheddar also pairs well with Pale Ale, Porter, or Stout for beer aficionados, and even ciders and fruit beers for those with a more delicate palate. Smoked cheddar can really be enjoyed with good Scotch.
Smoked Horseradish Cheese
Smoked Horseradish CheeseOur Horseradish Cheese in an American Cheese infused with horseradish and comes in a semi-firm block. Smoked Horseradish Cheese is hickory smoked to additionally enhance the flavor. Horseradish Cheese is a popular element in many hors’oeuvres that contains a pungent, spicy bite, tempting to the palate. Popular serving ideas include rolling thin slices with prosciutto or thinly sliced smoked ham. Recent ideas from our customers include grating Horseradish Cheese into homemade mashed potatoes and melting it into Alfredo sauce.
The Main Element in Horseradish CheeseHorseradish, the spicy kick in Horseradish Cheese, is a perennial plant that is classified with mustard, cabbages and the infamous wasabi. It is native to western Asia and southeastern Europe. The root is what is applied to food applications The root itself is not that spicy, but grating the root damages cells, which then release a mustard oil. It is the mustard oil that gives grated horseradish its pungent kick and makes your eyes water.
Horseradish is even known to have health benefits. It has been used to treat bronchitis, sinus problems and urinary tract infections. The compounds found in horseradish have been shown to kill certain bacterial strains. It is even higher in vitamin C than oranges or lemons. It stimulates the gastric system and causes you to sweat, sweating out any impurities.
The Ultimate Christmas Wreath With Cheese
Looking for a show-stopping appetizer that’s as pretty to look at as it is to eat? This Christmas wreath with cheese is the perfect centerpiece for your holiday gathering.
Made with a medley of cheeses, fresh herbs, and seasonal garnishes, it’s easy to assemble and irresistibly delicious.
If you loved this recipe, check out our Christmas breakfast ideas, plus this recipe for white cheddar and apple scones.
Recipe
Here’s what to round up to make this festive Christmas wreath with cheese, plus the exact steps to making it:
Ingredients
- 8 oz cream cheese, softened
- 4 oz goat cheese
- 1 cup shredded sharp cheddar cheese
- 2 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Fresh herbs for garnish (rosemary, thyme, parsley)
- Cherry tomatoes or red grapes (for “berries”)
- Crackers, breadsticks, or veggie sticks for serving
Optional toppings:
- Toasted nuts (like pecans or almonds)
- Dried cranberries
- Pomegranate seeds
Instructions
1. Mix the cheese base: In a mixing bowl, combine the cream cheese, goat cheese, shredded cheddar, chives, garlic powder, and smoked paprika. Use a hand mixer or spatula to blend until smooth and well combined.
2. Shape the wreath: Place a sheet of parchment paper on your serving platter. Spoon the cheese mixture onto the center and form it into a circular wreath shape, leaving a hollow center. Smooth the edges using a spatula or damp hands.
3. Chill the wreath: Refrigerate the cheese wreath for at least 1 hour to firm up. This makes it easier to decorate and serve.
4. Decorate with herbs and garnishes: Remove the wreath from the fridge and carefully transfer it to your serving platter (if it isn’t already there). Arrange sprigs of fresh rosemary, thyme, or parsley around the edges of the cheese ring to mimic evergreen branches.
5. Add holiday “berries”: Use cherry tomatoes or red grapes as your “berries,” tucking them in among the herbs. For extra sparkle, add pomegranate seeds or sugared cranberries.
6. Finish with optional toppings: Sprinkle toasted nuts or dried cranberries over the top for added texture. You can even drizzle a little honey for a sweet-savory touch.
7. Serve and enjoy: Surround your cheese wreath with an assortment of crackers, breadsticks, or veggie sticks for dipping and spreading. Encourage guests to scoop up a little of everything for a burst of flavor in every bite.
Tips for Success
Here are our tips for getting the best results:
- Make ahead: Prepare the cheese wreath up to two days in advance and decorate just before serving.
- Customize the flavors: Swap out cheddar for Gouda or add crumbled blue cheese for an extra punch.
- Keep it fresh: Garnish with herbs right before serving to keep them vibrant.
This Christmas wreath with is more than an appetizer—it’s a conversation starter. Whether you’re hosting a cozy family gathering or an elegant holiday soirée, it’s guaranteed to bring smiles and festive cheer to your table.
Serving Idea:
Pair the wreath with a glass of sparkling wine or your favorite holiday mocktail for an elevated experience. Cheers to the holidays and happy entertaining!
Christmas Breakfast Ideas With Cheese
Christmas Breakfast Ideas With Cheese
Make a festive spread to remember with our Christmas breakfast ideas with cheese. From sweet to savory, this list will have you covered!
Savory Options
- Cheesy egg and sausage casserole
A hearty baked dish layered with eggs, breakfast sausage, and loads of shredded cheddar or Gruyère. - Cheese-stuffed croissants
Flaky croissants filled with brie, cream cheese, or Gruyère, baked until golden. - Spinach and cheese breakfast strata
A layered bread casserole with spinach, eggs, and a mix of Parmesan and mozzarella. - Cheddar and chive scones
Fluffy scones packed with sharp cheddar and a touch of fresh chives. - Caprese breakfast sandwich
Fresh mozzarella, tomato slices, basil, and a drizzle of balsamic glaze on a toasted English muffin. - Ham and cheese puff pastry pockets
Puff pastry filled with diced ham, cream cheese, and Swiss or Gruyère. - Cheesy potato hash
Crispy potatoes tossed with melty cheddar or Pepper Jack and topped with poached eggs. - Baked brie and cranberry pastry cups
Mini puff pastry cups filled with brie, cranberry sauce, and a sprinkle of pecans. - Cheese and herb frittata
A simple yet elegant egg dish with goat cheese, feta, or ricotta and fresh herbs. Mix in a little pumpkin butter into the egg filling. - Everything bagel breakfast pizza
Bagel halves topped with cream cheese, scrambled eggs, cheddar, and bacon crumbles.
Sweet Cheese-Inspired Options
- Ricotta pancakes with honey
Light and fluffy ricotta pancakes drizzled with honey and topped with fresh berries. - Cheesecake-stuffed French toast
Thick slices of bread filled with sweetened cream cheese and dusted with powdered sugar. - Cheese Danish pastries
Classic puff pastry filled with sweetened cream cheese and topped with fruit or jam. - Apple and brie Puff pastry braid
A stunning breakfast centerpiece filled with brie, thinly sliced apples, and a touch of cinnamon sugar. - Savory- sweet cheese board
A breakfast twist on a charcuterie board featuring soft cheeses, fruits, nuts, bagels, and spreads.
Our Top Tips for a Festive Spread
We’ve broken these up into menu and general tips:
Tips for a Great Christmas Breakfast Menu
- Plan a balanced menu: Include a mix of sweet and savory items. For example, pair pancakes or pastries with egg-based dishes or casseroles. Add a variety of textures: crispy (bacon, croissants), creamy (yogurt, cheeses), and fluffy (waffles, frittatas).
- Incorporate holiday colors: Use red and green ingredients like cranberries, pomegranates, strawberries, spinach, and basil to create a festive look. Garnish dishes with edible holiday touches such as rosemary sprigs or powdered sugar “snow.”
- Have that one showstopper dish: Make one centerpiece dish, like a baked brie wreath or a Christmas tree-shaped pull-apart bread, to wow your guests.
- Prepare ahead: Choose recipes that can be made or prepped the night before, like breakfast casseroles, overnight oats, or muffin batter. Lay out serving dishes, utensils, and decorations the evening prior.
- Incorporate cheese: We are biased, but….everyone loves cheese! Right? Check out our full range here.
- Serve seasonal drinks: Prepare a festive beverage menu featuring items like cranberry mimosas, eggnog, or spiced apple cider.
- Keep portions small: Offer bite-sized portions for variety and ease, such as mini quiches, slider-style breakfast sandwiches, or muffin tin casseroles.
- Use decorative serve ware: Go for holiday-themed plates, napkins, and serving trays to tie the theme together.
- Have DIY options: Set up stations:
- Bagel bar: Include cream cheese, smoked salmon, sliced veggies, and festive toppings.
- Pancake or waffle station: Offer syrups, fresh fruit, whipped cream, and sprinkles.
- Hot chocolate bar: Provide cocoa, marshmallows, whipped cream, peppermint sticks, and chocolate shavings.
General Tips for a Great Christmas Breakfast
- Make it interactive: Include a group activity to enhance the experience, like decorating Christmas cookies or building a gingerbread house after breakfast.
- Label dishes: Add small cards to identify each dish, mainly if you include allergy-friendly or gluten-free options.
- Add personal touches: Include handwritten thank-you notes or mini Christmas crackers at each place setting to make guests feel special.
- Don’t forget the kids: Offer kid-friendly options like fruit skewers, yogurt parfaits, or Christmas-shaped pancakes with fun toppings.
