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

Cheesemaking: How To Make Belper Knolle Cheese

Recipe What You Need 1 Gallon of Milk (Not UltraPasteurized) 1 Packet C20G Chevre Culture 1/2 tsp Pink Himalayan Salt or Cheese Salt 2-3 Garlic Cloves 1.5-2 Tbs Toasted Black Peppercorns 1/4 tsp Calcium Chloride (for pasteurized milk) What To Do 1. If you are using pasteurized milk, add about 1/8-1/4 tsp of Calcium Chloride … Read more

Cheesemaking: How To Make Alpine Tomme

This recipe will be made with 2 gallons of milk. However, if you want to make a 4-gallon batch it can be a lot better because it seems larger formats ripen a lot easier. The smaller batch size can be easier for home cheese makers. Recipe What You Need 2 Gallons of Milk (Not UltraPasteurized) … Read more

Cheesemaking: How To Make Bel Pease Cheese

Even though this cheese is usually made with pasteurized milk, you can make it with high-quality raw milk if you so wish. However, this recipe does use pasteurized milk. If you are going to make your own version using raw milk, be sure to decrease the culture amounts by around 40% and the rennet by … Read more