We are huge fans of Swiss cheese here at Shisler’s Cheese House. We have a whole range to keep you happy and today we’re giving you 5 ideas for ways to enjoy Swiss cheese. The process of making Swiss cheese involves natural bacteria consuming the lactic acid in the cheese. This releases carbon dioxide gas, … Read more
As many know, there truly is no “Swiss Cheese” in Switzerland. In Switzerland, they make a variety of “Alpine” cheeses, with some having large holes. The most notable of these cheese is Emmentaler. During the late 19th and early 20th centuries, many of the Swiss cheese makers began to move to Wisconsin and settled in the … Read more
Shisler’s Cheese House Copley is owned by one of our family members. They are located at 1275 S. Cleveland Massillon Rd. Copley, OH 44321 and on the web at www.shislerscheesehouse.com.
Many steps are altered during the cheese making process to make baby Swiss cheese. To obtain that exquisite, buttery rich flavor, whole milk is used to make the cheese. In order to slow down the bacterial digestion process, water is used to cut the milk. As compared to traditional Swiss cheese, baby Swiss cheese is aged for a shorter period of time to create the more mild flavor.
Here is a video demonstrating the difference in the Amish Cheesemaking process. Video footage courtesy of one of our principal local cheese suppliers, Guggisberg Cheese. Here are links to the cheeses described in this video: Swiss Cheese Baby Swiss Cheese Amish Butter Cheese Lucerne Cheese And you can find over 60 other cheeses, including … Read more