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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 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

  • 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.

    • 2 Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
    • 3 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.

     

     

     

  • 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.

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