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. Check out our 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.
Remember, when you are at a loss for what to serve at your next gathering, smile and say “Cheese” – Yaggi Cheese!!
1. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the shallot, jalapeño, poblano pepper, and bell pepper, and cook 5 minutes, until fragrant. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, paprika, thyme, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened slightly, about 10 minutes.
2. Stir in the cheese until melted and creamy. Taste and adjust seasonings as desired.
3. To make the Chex Party Mix. Preheat the oven to 300 degrees.
4. On a rimmed baking sheet lined with parchment paper, combine the Chex, butter, chili powder, chipotle chili powder, and a pinch of salt. Transfer to the oven and bake 20 minutes, toss and bake another 20 minutes, or until the Chex is toasted.
5. To serve, ladle the soup into bowls and top with the chili spiced Chex Party Mix and fresh thyme. Enjoy!
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1.In a medium skillet over medium heat, melt butter and olive oil until pan is shimmery. Add sliced onion to skillet and saute 10-12 minutes, stirring occasionally until onions are a deep golden brown. Remove from heat and set aside.
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1.Preheat oven to 350 degrees F (175 degrees C).
2. Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
3. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9×13-inch baking dish.
4. Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.
*Recipe from https://www.allrecipes.com/recipe/161869/shannons-smoky-macaroni-and-cheese/?fbclid=IwAR1pckDkPzF1PGxaSGqctoAhz2uvmRjUc6CnLXZJbCiEpN7lLlArEhsHZwM Check here for tips and reviews!
1 (8 oz) package cream cheese, softened
1 cup medium bodied beer like a Boston Lager
½ pound (2 cups) Baby Swiss or Swiss Cheese, shredded
1 teaspoon Worcestershire Sauce
¼ teaspoon ground nutmeg
½ pound bacon, cooked and crumbled
*Recipe from https://pocketchangegourmet.com/baby-swiss-bacon-and-beer-dip/?fbclid=IwAR1XTaejiAUJ5hG8emEPS3M4ke3cJz3bvoMFvV9CcmH2K0ohu8Aj1ISQhKM Check here for tips and reviews!
1 Clove garlic, peeled and minced
2 Tablespoon unsalted butter
3 Tablespoons all-purpose flour
1 1/2 Cups whole milk
2 Cups corn kernels
1 Cup shredded smoked cheddar cheese
1/4 Teaspoon black pepper
Scant 1/2 teaspoon salt, or to taste
2 Tablespoons chopped parsley
Topping:
4 Tablespoons unsalted butter, melted
1/2 Cup all-purpose flour
1/3 Cup seasoned panko breadcrumbs
Pinch of salt
*Recipe from https://www.hungrycouplenyc.com/2019/06/smoked-cheddar-corn-gratin.html?fbclid=IwAR1SWYa02OKq53g54X6plzwAVIC15kApb1QklSgQN52vhz14Am5xts9SVuk Check here for tips!
½ cup butter
4 cloves garlic, minced
¾ cup dry bread crumbs
½ cup freshly grated Parmesan cheese
1 ½ cups shredded Cheddar cheese
¼ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
⅛ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
*Recipe from https://www.allrecipes.com/recipe/70522/garlic-cheddar-chicken/?internalSource=staff+pick&referringId=16107&referringContentType=Recipe+Hub&fbclid=IwAR3cHwj1EwDlr8p5I4-SuY1YjEKGM5UxQHdoz3WK3ksZujBihCw-VWxU6lY Check here for tips and reviews!
1 pound cavatappi pasta
Kosher salt and freshly ground black pepper
1/4 cup finely chopped red onion
1 (15-ounce) jar salad dressing (recommended: Miracle Whip)
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
10 ounces frozen peas, thawed
1/2 cup shredded sharp Cheddar cheese
6 slices bacon, cooked until crisp and crumbled
*Recipe from https://www.foodnetwork.com/recipes/sunny-anderson/peas-and-pasta-salad-recipe-1925173?fbclid=IwAR38cWW_a8ir2unqThhxclf9nkjyHgRLuBgoxDRVnMUXOJK5zsVzhUMKR7k Check here for tips and reviews!
12 sun dried tomato (large, and basil tortillas, or your favorite flavor)
1 pound lean ground beef
1 packet taco seasoning
15 ounces diced tomatoes (I used diced tomatoes with chilies)
6 tostadas
1 cup colby jack cheese (shredded)
1 cup lettuce (blend)
1/2 cup greek yogurt
1/2 cup salsa
*Recipe from https://www.yummly.com/recipe/Crunch-Wrap-Supreme-2424306?utm_medium=yummly_amp_site&utm_source=yummly_amp_site&fbclid=IwAR16Shl4EGwUeQDqwOWU4I212dsqoiSivrzvw7HLmG2M4HsgRBZZpegNkYU#directions Check here for tips and reviews!
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
*Recipe from https://www.tasteofhome.com/recipes/colorful-brunch-frittata/?fbclid=IwAR1Xclf7zadMXC6GnEW7c6BOliaT-aWenit4AbPmbgiWnHjxuBaJVK3fsYY Check here for tips and reviews!
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons flour
1/2 cup milk (whole)
2 eggs (separated)
1/4 to 1/3 cup any type of cheese (grated)
2 tablespoons Parmesan cheese (finely grated)
1/2 teaspoon mustard (ground)
1/4 teaspoon salt
1/4 teaspoon white pepper
Optional: 1/4 teaspoon cream of tartar
Heat oven to 425 F. Grease 2 1-cup soufflé dishes/ramekins with butter and dust with Parmesan.
Melt 1 1/2 tablespoon butter over medium-low heat, add flour and cook for 3 minutes stirring constantly.
In the meantime, heat milk in the microwave at medium power for 30 seconds.
Whisk in milk and continue to cook, stirring, until thickened.
Whisk together egg yolks and spices, then add to sauce mixture, whisking steadily to avoid scrambling the eggs.
Stir in the cheese, melt and mix thoroughly.
Mix in any additional ingredients, remove from heat and allow to cool to room temperature.
Beat egg whites to medium-stiff peaks. If you’re not using a copper egg bowl, add cream of tartar.
Thoroughly fold 1/3 of whites into sauce mixture.
Casually fold mixture back into remaining whites.
Pour into soufflé dishes, place in oven, reduce heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. Don’t open the oven for the first 20 minutes!
*Recipe from https://www.thespruceeats.com/basic-cheese-souffle-recipe-913097 Check here for tips and reviews!
4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted
*Recipe from https://www.tasteofhome.com/recipes/swiss-beer-bread/?fbclid=IwAR3-vGC50-quOx48Gv3C2gEvsilDkl__ZWrxiwki7nI_rjkv_Q5VDwL9LIQ Check here for tips and reviews!
1 pound uncooked chorizo
2 cups fresh or frozen corn, thawed
1 large red onion, chopped
1 poblano pepper, chopped
8 ounces fresh goat cheese, crumbled
2 cups cubed Monterey Jack cheese
1 cup cubed pepper jack cheese
1 large tomato, seeded and chopped
3 green onions, thinly sliced
Blue corn tortilla chips
*Recipe from https://www.tasteofhome.com/recipes/queso-fundido/?fbclid=IwAR38g_YWdYIz7pgZcG3GvhfYAkZhOflvl-PiNlcgKOOkUjP8zno4jhd9uPQ Check here for tips and reviews!
• 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!
*Recipe from https://www.seductioninthekitchen.com/taco-pot-pie/?fbclid=IwAR1RvWN4QP_8_h5yDuGfmpfUQHyJ1ydvyfC8-KYyS28rnpagnto48eK7N6I Check here for tips and reviews!
• 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 https://www.tasteofhome.com/recipes/stovetop-cheeseburger-pasta Check here for tips and reviews!
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 Check here for tips and reviews!
• 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 https://www.tasteofhome.com/recipes/pizza-monkey-bread/ Check here for tips and reviews!
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.
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.
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.
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.