Take A Step Back

In Time

Our new hours are Monday-Saturday 11:00AM to 5:00PM

Welcome to Yaggi’s!


A family owned and operated business, Yaggi Cheese House can be found at the original location chosen by Grandpa Joseph Yaggi in 1924. Yaggi’s is on their third generation of family service with owners David & Coke Yaggi. Many of the fine cheeses sold here today are made locally. Yaggi’s inventory line now includes locally raised honey, maple syrup and free-range brown eggs. Most of the jams and jellies, specialty mustards, spaghetti sauces and dressings, potato chips and candies are also produced locally.

We offer party trays and gift boxes – custom made to meet your specific needs. Orders can be made by calling 330-339-5067.  We can ship your purchase too!   Check out our current prices and monthly specials. We can help you find what you need for that special recipe, or assist you in following the guidelines of a restricted diet. You can also get a sneak peek at our Cheese recipes from family, friends, and customers.

Come and meet our friendly and knowledgeable staff and enjoy a sample of freshly cut cheese. Don’t be shy – ask for a taste to be sure you like it! And don’t forget to call us for your next party tray or cheese gift box. We ship anywhere in the United States (weather permitting).

Remember, when you are at a loss for what to serve at your next gathering, smile and say “Cheese” – Yaggi Cheese!!

Cheese Recipes

• 1 pound lean ground beef
• 1 (1.25-ounce) package Taco Seasoning Mix
• 1/3 cup water
• 1 (1-pound) package frozen green, red and yellow peppers and onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (11-ounce) can whole kernel corn, drained
• 1 (4-ounce) can sliced black olives, drained
• 1/2 cup salsa
• 1 (15-ounce) package refrigerated pie crusts
• 2 cups Colby/Monterey shredded cheese blend
• sliced green onions
• sour cream

1. Preheat the oven to 400 degrees F.
2. In a skillet, add the ground meat, onions, and peppers to it.
3. Brown ground beef mixture in a large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
4. Drain the excess fat off of it.
5. Add taco seasoning mix and water; mix until ground beef is well coated.
6. Add garlic and onion powders, corn, black olive, stir well.
7. Finally, add the salsa, make sure mixed in well, take off the heat and set the filling aside.
8. Line a deep-dish pie plate with a bottom layer of the pie crust.
9. Take a fork and dot the crust with a few holes.
10. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
11. Spread 1/2 of beef mixture evenly in a pan over cheese.
12. Then layer up the filling again by Sprinkle 3/4 cup cheese on top that meat mixture then tops that cheese layer with the remaining beef mixture.
13. Finally, top with remaining cheese. Then place the second crust and flute; slit in several places on top of the pot pie.
14. Bake for 30 minutes or until the crust is golden brown.
15. Let stand 10 minutes before serving.
16. Garnish with a dollop of sour cream and green onions and ENJOY!

• 1 package (16 ounces) penne pasta
• 1 pound ground beef
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 cups 2% milk
• 1-1/4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 3 teaspoons ground mustard
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 4 green onions, chopped
• 3 cups shredded Colby-Monterey Jack cheese, divided
• 2/3 cup grated Parmesan cheese, divided

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.

3. In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.

4. Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.

*Recipe from Taste of Home- https://www.tasteofhome.com/recipes/stovetop-cheeseburger-pasta/

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

1. Preheat the oven to 400 degrees F.
2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
4. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

*Recipe from Ina Garten- https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523

• 1/3 cup olive oil
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (16.3 ounces each) large refrigerated flaky biscuits (8 count)
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 20 slices pepperoni, halved
• 1/2 cup marinara sauce
• Additional marinara sauce, warmed

• 1. Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly.
• 2. Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers.
• 3. Bake about 40 minutes or until golden brown. Cool in pan 10 minutes.
• 4. Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.

*Recipe from Taste of Home- https://www.tasteofhome.com/recipes/pizza-monkey-bread/


  • Ingredients:
  • 8 cups of broccoli florets
  • Salt for blanching water
  • 2 strips of thick cup bacon cut into 1/4 inch wide strips
  • 5 eggs beaten
  • 1/3 cup all-purpose flour
  • 1/2 heavy cream
  • 1 cup whole milk
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 8 ounces of Yaggi’s Cheddar cheese shredded

1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

3 Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.


  • Ingredients:
  • 6 boneless, skinless chicken breasts (2lbs of canned chicken drained, can be used)
  • 6 slices of Yaggi’s Mild or Medium Swiss Cheese
  • 1 can creamed chicken soup
  • 1/4 cup of milk
  • 1 box stuffing mix
  • 1/4 cup melted butter


Cover bottom of pan with chicken.
Lay Swiss Cheese over chicken.
Mix 1 can cream of chicken soup and ¼ cup milk.
Pour mixture over chicken.
Top with stuffing mix.
Drizzle ¼ cup butter on top.
Bake at 350 for 45-60 minutes.
Serve over rice.

  • Ingredients
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 Tablespoon of shortening
  • 2-3 Tablespoon cold water
  • 8 slices of bacon cooked crisp and crumbled (1/2 cup)
  • 1 cup shredded Yaggi’s Swiss or Cheddar Cheese
  • 1/3 cup finely chopped onion
  • 4 large eggs
  • 2 cups whipping cream or half and half
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper


In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

 Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.

 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

  • Ingredients
  • 8 slices of rye or sourdough bread
  •  4T Shard Hot Mustard
  •  1/2 head radicchio
  •  1/2 T. Balsamic vinegar
  •  1/4 hard salami
  •  1/2 lb. of your favorite Yaggi’s Cheese (We recommend our mild or medium Swiss)
  •  4T. butter


Spread 4 slices of bread with mustard.

Toss the radicchio with the vinegar, place on top of the mustard-spread slices of bread. Layer each sandwich with 3 slices of salami and 3 slices of cheese. Top with the remaining bread. Brush both sides of the sandwich with butter. Grill in a panini press until cheese is melted — about 4 minutes. Serve immediately.

  • Ingredients
  • 4 heads broccoli (cut into 1 inch florets)
  • Olive oil for drizzling
  • Salt & freshly ground pepper
  • 1 stick (4 ounces) unsalted butter
  • 1 whole onion diced
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 2 cups half & half
  • Pinch of nutmeg
  • 3 cups of your favorite Yaggi’s cheese grated (mild Cheddar, sharp Cheddar, Jack, etc.)
  • 1 cup chicken broth


Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.

Meanwhile, melt the butter in a pot over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the mild and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer
until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.)

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse  until smooth.

  • Ingredients
  • 1/2 cup butter or margarine
  • 3/4 cups finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 cup flour
  • 1/2 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken broth (from a 32 ounce carton)
  • 1 cup whipping cream
  • 4 cups shredded Yaggi’s sharp Cheddar cheese (16 ounces)
  • 1 can beer (12 ounces)

In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

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