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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 knowledgable 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!!

Thanks for voting us #1 Cheese House



Random Cheese Recipe

  • Rice Krispy Treat No-Bake Cheesecake

    • Ingredients:
    • CRUST
    • 6 cups Crisp Rice Cereal
    • 1/4 cup salted butter
    • 1 pkg. miniature marshmallows
    • 1 8oz. pkg. cream cheese
    • 1/2 cup sugar
    • 1 teaspoon vanilla
    • 1 (7 oz.) jar of marshmallow cream/fluff
    • 1 (8 0z.) Cool Whip, thawed
    • Whipped Cream
    • Cubed Rice Krispy Treats (You can use the ones in the box)


    Liberally grease a 9″ or 10″ springform pan with cooking spray. Set aside.
    In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes.
    While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined.
    Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
  • Cream Cheese Danish Squares

    • 2 – 8 oz. cans refrigerated crescent roll dough
    • 2- 8oz. packages cream cheese
    • 1 cup sugar
    • 1 teaspoon vanilla
    • 1/2 cup butter or margarine (melted)
    • 1/4 cup white sugar
    • 1 teaspoon ground cinnamon

    Preheat oven to 350 degrees F (175 degrees C).
    Grease a 9×13 inch pan.Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
    Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

  • Broccoli Cheddar Casserole

    • 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.


  • Swiss Cheese & Chicken Casserole

    • 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.

  • Quiche Lorraine

    • Ingredients
    • 1 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/3 cup plus 1 Tablespoon of shortening
    • 2-3 Tablespoon cold water
    • FILLING:
    • 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.

  • Salami & Cheese Panini

    • 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.

  • Cheesy Broccoli Soup

    • 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.

  • Beer Cheese Soup

    • 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.

  • Easy Lasagna

    • Ingredients
    • 1 pound lean ground beef
    • 4 cups tomato-basil sauce
    • 6 uncooked lasagna noodles
    • 1 15 ounce container ricotta cheese
    • 2 1/2 cups (10 ounces) Yaggi’s shredded mozzarella
    • 1 cup Yaggi’s 4-Cheese Blend shredded
    • 1/4 cup hot water

    Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

    Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and 4 Cheese blend & mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

    Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

  • Fettuccine with Ricotta,
    Tomato and Basil

    • Ingredients
    • 1 (9 oz.) pkg. refridgerated fettuccine
    • 3 Tbsp. butter,melted
    • 3/4 c. Ricotta cheese
    • 1/3 c. grated Parmesan cheese
    • 1 large tomato,chopped
    • 2 Tbsp. coarsely chopped fresh basil leaves
    • grated Parmesan cheese

    Cook and drain fettuccine as directed on package. Return to saucepan. Mix butter, Ricotta cheese and 1/3 cup Parmesan cheese. Toss with fettuccine. Top fettuccine with tomato, basil and Parmesan cheese.

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