Take A Step Back

In Time

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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. 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 Cookbook” using 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!!

Random Cheese Recipe

  • Rodeo Shake-Up Salad Dressing

    • Ingredients
    • 3 oz. Blue cheese,crumbled (about 1/2 c.)
    • 2 hard-cooked eggs,finely chopped
    • 1 Tbsp. grated onion
    • 1 tsp. paprika
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1/4 tsp. dry mustard
    • 1/3 c. tarragon vinegar
    • 1 c. salad oil


    Combine ingredients in jar in order given. Cover and shake well. Chill several hours or overnight to blend flavors. Remove from refrigerator 15 minutes before using. Shake well. Makes 2 cups.

  • 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.

Our Blog


Check out our blog to learn more about us and what we have to offer.

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