Hello Everyone,
One of the pleasures of being in Northeast Ohio is the opportunity to head for many of Holmes and surrounding counties’ wonderful shopping opportunities. Among the many places to explore, you’ll find nationally known cheese factories, a chocolatier selling hand rolled and dipped candy, a hardware store serving the needs of the Amish, and a shop selling hand forged trays and coasters. All are sites to which you’ll want to repeatedly return. We do.
LEHMAN’S
In 1955, Jay Lehman, an automobile mechanic, purchased a combination hardware store and gasoline filling station that had been in business since 1915. He converted the location to two small rooms and called it Lehman’s Hardware Store. His intent was to sell non-electric tools, appliances, and home goods to the Amish community.
From the beginning, Jay Lehman maintained a business philosophy of offering simple products that simply work. His favorite products became wringer washing machines, wood burning stoves, gas refrigerators, oil lamps, and apple parers.
Although the store did a moderate business, it was the 1973 oil crisis that created its success. That was the year when people started looking for low-tech equipment to help them deal with shortages. Lehman’s since that time has extended its customer base to homesteaders, missionaries, survivalists, environmentalists, and doctors in developing countries all over the world. The company ships to more than 85 countries.
Lehman’s customers without electricity can purchase everything they need for heat, food, light, and water at the store. They are fascinated with nostalgia and seek old-time candy, glass-bottled soft drinks, board games, and scented candles. They prefer wind, water, and solar powered products to other power sources. Living off the land by farming, harvesting, and raising livestock is paramount while saving money is a high priority.
Their ability to provide historically correct products has allowed Lehman’s to work closely with the movie industry. Many major movies set in the 19th century have used the store as their source for such products as copper kettles, cast iron cookware, and coal shovels.
Lehman’s products have been featured in dozens of high profile Hollywood productions. Film examples range from Gangs of New York to Pirates of the Caribbean to Back to the Future Part III where the property master needed to locate such items as a cast iron stove.
Selling locally and USA made products has always been important. Throughout the years, the Lehmans have developed numerous bonds with vendors within 45 miles of the store, including 40 to 50 who are Amish craftsmen. They continue to sell low-tech items in a high-tech world including dependable and reliable non-electrical products. The store provides access to many goods which other places don’t.
Lehman’s has received nationwide and international publicity at least once monthly. These have ranged from Newsweek and The Wall Street Journal to such television coverage as the Travel Channel, History Channel, and NBC Nightly News.
To promote their store, Lehman’s heavily relies on social media by providing content on Facebook, Twitter, YouTube, Pinterest, and their blog, Countrylife. Through these sources, they deliver tips, advice, and product knowledge via two-way communication. For example, YouTube helps their patrons make informed purchases by showing them when, where, and how to use different products.
Online sales through their website and catalog account for much of the store’s revenue since it allows customers to shop at their convenience for anything from oil lamps and water pumps to weathervanes and copper kettles. Each day 500 to 900 packages are sent.
With technology changing over the years, many companies who have previously made certain items have either gone out of business or quit making those goods. This has forced Lehman’s to look for new suppliers including becoming their own. This has also applied to replacement parts for many of their products. Sometimes Lehman’s hires out the work or manufactures pieces itself.
Although Jay Lehman is still involved with the company, his son, Galen, is responsible for day-to-day operations. His daughter, Glenda Lehman Ervin, handles marketing and public relations as well as the web and catalog.
THE STORE
It’s wise to allow at least two hours to visit Lehman’s in Kidron, Ohio since their quarter-mile-long store requires that much time. Covering 35,000 square feet, it consists of four pre Civil War era buildings.
Expansion has taken place throughout the years. The largest, however, was when it doubled its size in 2007. That was when it incorporated, as part of its store, an 1849 Orville, Ohio barn complete with hand hewn timber and wooden pegs. Lehman’s hired an Amish-based construction company to disassemble, move, and reassemble the barn at the store site. Another change occurred in 2012 when Lehman’s restored their store front to the business’s 1955 original look.
At Lehman’s, shoppers find a number of departments. The appliance section sells retro stoves and refrigerators, composting toilets, and freezers. You can buy furnaces, a wide selection of wood burning stoves, water pumps and filters, and hardware. Patio furniture and high end outdoor grilles are in their outdoor living section. The garden room has hand tools, bird seed and baths, various planters, and cast aluminum weather vanes. Those seeking oil and gas lamps find wicks, mantels, and lamp oil.
You’ll find pet supplies, cards, puzzles, and books including Amish cookbooks and those on skills of country living. Youngsters will enjoy the board games and vintage toys without batteries including spinning tops, sock monkeys, marbles, and Jack-in-the-boxes.
The huge home section has cooking, baking, preserving, and decorating tools with kitchen gadgets of all types. It’s known for a huge eclectic assortment of cookie cutters of all the states, dinosaurs, and flowers. Other sections highlight cleaning and personal care, laundry supplies, lamps and candles, and home decor.
Their food section contains 300 plus varieties of glass-bottled soda, different types of candies in Candyland, noodles, jams, and jellies. You can sample over a dozen flavors at their fudge counter. If you’re hungry, check out their Cast Iron Café with soups, salads, sandwiches, desserts, and drinks. It also has hand dipped ice cream and old fashioned ice cream sodas.
Across the parking lot, check out their outlet store. It has deals on closeouts, overstocks, and clearance items. Some outlet items are returns, seconds, or slightly damaged merchandise. Inventory not only changes daily but sometimes hourly. All outlet items are sold “as is” with some 60% off.
DETAILS
Lehman’s is located at 4779 Kidron Road, Kidron, Ohio. Their telephone number is (800) 438-5346. Hours are January through May, Monday through Thursday 9:00 a.m. to 5:00 p.m. and Friday and Saturday 9:00 a.m. to 6:00 p.m. From June through December, they’re open Monday through Saturday 9:00 a.m. to 6:00 p.m. Like most businesses in Amish country, Lehman’s is closed on Sundays. To find out more, go to their web site.
HEINI’S CHEESE CHALET
Driving through Amish territory, one is immediately drawn to the numerous cheese factories in the area. This is due to the number of Swiss immigrants that settled in the area. Cheese varies from one producer to another due to the environment in which cultures are grown, variations in moisture content, the types of cows, and family recipes.
In 1882, cheese was produced on the Rudy Miller farm. It used milk from neighboring farms to make cheese in a single copper kettle. Ten years later, a wood structure, a quarter of a mile from the Miller farm, was constructed. It's the current site of Bunker Hill Cheese Company. It had a storage area and two copper kettles. Howard Schreyerm operated this factory until 1935 when Crist Dauwalder purchased it.
Crist’s brother John, a master cheese maker in Switzerland, had worked at Bunker Hill Cheese Company since the 1920's, After several successful years at the factory, he returned to Switzerland to romance his future wife, Lili Mueller, serve in the military, and provide a home for refugees. In 1948, the family returned with their two children, Pete and Marguerite, to purchase the factory from Crist, who returned to Switzerland.
Originally, the cheese brand was to be called Heidi because of Dauwalders’ Swiss heritage. However, a restaurant with the name “Heidi” threatened to sue the family. Lili solved the problem. She got out a magic marker and changed the “D” to an “N” which is how the cheese became Heini’s. The plant became known as Heini’s Cheese Chalet to match their brand name while the company is still Bunker Hill Cheese Company, Inc.
In 1962, Pete and his wife, Nancy, acquired Bunker Hill Cheese Company in Berlin, Ohio. Today the company, also known as Heini’s, is regarded as one of the country’s premier cheese retailers east of the Mississippi River. Through on line sales and the firm’s wholesale department, it serves customers throughout the United States.
The third generation, Pete and Nancy’s daughters, are now involved. LeeAnne Dauwalder Heath is vice president of marketing while Lisa Troyer is vice president of sales. Her husband, Bob Troyer, serves as operations manager.
HOW CHEESE IS MADE
In 1935, most of the Amish milked cows by hand. The milk arrived at a cheese house in traditional 10-gallon milk cans. Before being picked up, the cans were kept cool in a spring house or well. They were taken out in the morning just in time for the milk truck to deliver the milk to the cheese plant daily. Heini’s used to guarantee its milk was collected only from Amish farms.
When the cans arrived, they were emptied into 40,000 gallon milk coolers. Each sample was checked for fat content as well as its level of milk solids so the cheese could be adjusted for wholesomeness and consistency. Each farmer was identified by the number on his milk cans. The milk was weighed on a scale and recorded. That was how farmers were paid.
Heini's now uses bulk milk from brokers instead of from individual farmers. It is 100% local milk which is artificial growth hormone free. To make 2,000 pounds of cheese, it takes 2,400 gallons of milk.
The milk obtained from the various dairies changes throughout the season. The cheese maker has to adjust for these differences - testing it and evaluating for the best process. Instead of copper kettles, stainless steel kettles are now used.
Most of the cheese uses pasteurized milk. Raw milk cheeses are gently treated to 144 degrees (in accordance with the FDA code) and stored at not less than 35 degrees Fahrenheit for a minimum of 60 days. These methods give different flavors to the cheese. Then the milk is dumped into a large stainless steel mixing vat for the beginning of the transformation process - when milk is turned into cheese. At this stage, starter cheese cultures are added. Specific cultures exist for the type of cheese being made providing flavor, body, and texture.
A vegetable-based coagulant, which makes the milk form into curds, is added to the vat and evenly distributed by automated paddles. While the milk is heated and stirred, the temperature is controlled. The temperature varies with the type of cheese being made.
The milk starts to turn into a custard type gelatin as it thickens. This gel is cut into curds. It’s now cheese and no longer milk.
Cutting the gel is done by hand with a traditional cheese harp. As it passes through the gel, curds are formed into cubes. The curds are then cooled for a length of time depending upon the type of cheese made.
Curds and whey (the watery fluid) are transferred to another vat where water is added. After water rinses the residue away from the curd, the curd is transferred to a holding tank where it’s processed into various products. Salt is added which gives flavor and acts as a natural preservative. Ingredients such as garlic, herbs, jalapeno, etc. are also added at this time.
The curd is removed from the finishing table and put into frames or hoops which can be a 40-pound block or 13 pound cylinder. At Heini’s, the curd is then pressed for 12 hours. Commodity makers such as Kraft do it for three hours or less. The longer pressing makes for a bolder flavor and gives it a more Old World European style. It also extends its shelf life.
Cheese is immersed in a brine bath and smoked for a length of time. Constant temperature is maintained at Heini’s warehouse which is a cave-like environment. Humidity conditions give different cheeses their characteristics, textures, flavors, and aromas.
The longer cheese is aged determines its sharpness. Swiss can be aged three to nine months depending upon the sharpness or mildness desired. This cheese’s aromatic flavor and holes are due to the starter culture added to the milk. Baby Swiss is aged for a shorter time giving it a smooth buttery texture and mild flavor. Sharp cheddar is aged for a longer time. Yogurt and colby textures are the result of washing and cooling the curd with water after the whey is drained.
THE STORE
Heini’s produces at their cheese factory more than 35 varieties of Heini’s Brand natural cheese, including Swiss, in various sizes. All have no additives, artificial coloring, or artificial growth hormones.
In the 1970's, they began producing their yogurt cheese. Their yogurt cheeses, which are mild flavored and semi-soft, are lower in fat than most cheeses. Except for the jalapeno pepper, they are low sodium. Their Original Flavor Yogurt Culture Cheese has the least sodium of all. All of Heini’s cheese is gluten free, and their Yogurt Cultured® Cheese is lactose free.
The plant also produces Swiss cheese: Lacey Baby Swiss with a lacey “curdy” texture and cream flavor, Baby Swiss with smaller holes, and old-fashioned Swiss with the large holes. In addition, they make colby and cheddar. It’s the annatto seed that provides some of Heini’s cheeses with a yellow color.
On our visit in September, we noted they are also making several varieties of cheese fudge. I noticed such flavors as blueberry cheesecake, nutty pecan, coconut chocolate, peanut butter chocolate, and chocolate mint. Heini’s signature cheese fudge is made with a cheese blend, cream cheese, and nuts. At the factory, you can sample any of the cheese you like.
Heini’s Cheese doesn’t spoil at room temperature though the flavor can become sharper. In fact, the factory recommends eating Heini’s cheese when it isn’t chilled since the flavor and texture will be at its best. Provided cheese doesn’t mold, it can be resealed and kept refrigerated for months. If mold forms, it can be cut off, and the remaining cheese is safe to eat. It can also be frozen for six months.
Times and days that cheese making occurs are subject to weekly changes. It’s best to call them if you want to watch this process. That way you’ll learn if it will be happening while you are at the plant. It takes around 4-1/2 hours to complete the process. After the cheese is made, it goes to the packaging department and warehouse. It’s then sent anywhere in the United States.
Cheese isn’t the only product made at Heini’s. They sell their own butter made with their own milk but are not producing it at this plant at the present time. They do make Feta cheese here.
Take time to browse the entire store which carries a lot more than cheese. You’ll find candies including salt water taffy, dried fruits, chips of all kinds, and cinnamon glazed nuts such as almonds, pecans, and freshly roasted cashews. They sell homemade fudge, apple butter, and jam and jellies.
Meat lovers find sausages such as Trail Bologna and beef sticks. Maple syrup products such as maple leaf cookies, candy, and syrup are displayed as are chocolate, honey, and many varieties of local applesauce. They have a large variety of bulk goods. These cover such categories as broths and soups, corn meal, different kinds of oats and flour, and even a raised doughnut mix.
Before leaving, take time to observe the “History of Cheesemaking” mural. It was painted by Tom Miller in 1970.
DETAILS:
Heini’s is located at 6005 County Road 77 in Berlin, Ohio. The telephone number is (330) 893-2131. Hours are January 2 through April 30, Monday through Saturday 9:00 a.m. to 5:00 p.m. The store is open May 1 through December 31, Monday through Saturday 8:00 a.m. to 6:00 p.m. For shopping Heini’s on line, go to their web site.
COBLENTZ CHOCOLATES
At Walnut Greek, in a charming Victorian home, shoppers will find the Coblentz Chocolate Company. Jason and Mary Coblentz have operated this family owned business since 1987 in the heart of Amish country where recipes have been passed down through generations. Their products are premium since they use a higher percentage of cocoa butter in their recipes.
They have all kinds of chocolates - milk, dark, white, and no sugar added. One specialty is caramel which you will find prepared a number of ways: snappers, chocolate caramels, and wax paper wrapped caramel candies. Sea-salt milk chocolate caramels are among their most popular. Coblentz makes ten to twelve batches of different types of caramels weekly. They make several of their regular products in sugar free varieties as well. These are almond bark, wrapped caramels, peanut clusters, raisin clusters, cashew clusters, and coconut haystacks.
They are also known for their Swiss-style truffles filled with rich homemade ganache centers. These are hand-rolled and decorated to enhance their taste, texture, and appearance. Smooth fudge and hard candy are always available as are peanut butter chocolates, chocolate meltaways, clusters, creams, cordials, and much more. During the holidays, look for seasonal confections. In all, they make over 100 different kinds of candies. They also offer nuts and popcorn.
You can stand at the counter and “Build-a-Box” or select from the one and two pound packages which have already been prepared. At a special gallery in the back, watch their artisans prepare hand made and hand dipped delights Monday through Friday. Around 60,000 pounds are produced annually.
According to Jason, Coblentz can make a custom order for their customers. Custom packing is available and orders can be shipped anywhere in the United States and Canada.
The showroom has other “eye candies” as well. It’s loaded with gifts, accessories, and collectibles. You’ll find gourmet coffees and teas, jewelry, handbags, and items for the home made by local craftsmen. I found their display table arrangements a treat to look at.
DETAILS:
Coblentz Chocolates Company is located at 4917 Walnut Creek Street in Walnut Creek, Ohio. Their telephone number is (330) 893-2995. Business hours are November through June, Monday through Saturday from 9:00 a.m. to 5:00 p.m and during July through October, Monday through Saturday from 9:00 a.m. to 6:00 p.m. You can find out more about their product on line.
BERLIN FARMSTEAD RESTAURANT
One of my favorite places for Amish dining is the Berlin Farmstead Restaurant and Bakery. They serve breakfast. At lunch and dinner, they offer amazing brunches. Smaller appetites will enjoy their salads and sandwiches. The buffet, which costs $14.29, includes meats, dressing, mashed potatoes, noodles, creamed corn, green beans, and salad bar. It’s $2 more for a piece of pie. With this plan, it’s not necessary for everyone to order the buffet.
Another option is the farmstead sampler including two or three meats (chicken, roast beef, or ham), with potatoes, tossed salad, and your choice of green beans, creamed corn, or noodles. Prices for two meats are $13.79 and for three meats it's $14.29.
A family style meal is available where you choose chicken, turkey, glazed ham or roast beef to go along with the salad bar and sides of mashed potato, dressing, creamed corn or green beans. This meal includes dinner rolls, beverage, and a piece of pie. Price ranges for $16.79 for two meats to $17.79 for three meats. Prices are per person and everyone at the table must eat family style.
At the restaurant, you will find a bakery loaded with all kinds of goods ranging from pies and cookies to various breads. Everything looks so delicious that you’ll want to leave space in your car to take it home.
Berlin Farmstead is located at 4757 Township Road 366 in Berlin, Ohio. The telephone number is (330) 893-4600. Hours are Monday through Saturday 7:00 a.m. to 8:00 p.m.
FREE NOTIFICATION SERVICE
If you want to be notified of new articles, go to the Contact Form on this web site. To sign up, it’s required to provide your name, city, and state along with your request. Personal information and emails are never given out and there is no charge for this service.
One of the pleasures of being in Northeast Ohio is the opportunity to head for many of Holmes and surrounding counties’ wonderful shopping opportunities. Among the many places to explore, you’ll find nationally known cheese factories, a chocolatier selling hand rolled and dipped candy, a hardware store serving the needs of the Amish, and a shop selling hand forged trays and coasters. All are sites to which you’ll want to repeatedly return. We do.
LEHMAN’S
In 1955, Jay Lehman, an automobile mechanic, purchased a combination hardware store and gasoline filling station that had been in business since 1915. He converted the location to two small rooms and called it Lehman’s Hardware Store. His intent was to sell non-electric tools, appliances, and home goods to the Amish community.
From the beginning, Jay Lehman maintained a business philosophy of offering simple products that simply work. His favorite products became wringer washing machines, wood burning stoves, gas refrigerators, oil lamps, and apple parers.
Although the store did a moderate business, it was the 1973 oil crisis that created its success. That was the year when people started looking for low-tech equipment to help them deal with shortages. Lehman’s since that time has extended its customer base to homesteaders, missionaries, survivalists, environmentalists, and doctors in developing countries all over the world. The company ships to more than 85 countries.
Lehman’s customers without electricity can purchase everything they need for heat, food, light, and water at the store. They are fascinated with nostalgia and seek old-time candy, glass-bottled soft drinks, board games, and scented candles. They prefer wind, water, and solar powered products to other power sources. Living off the land by farming, harvesting, and raising livestock is paramount while saving money is a high priority.
Their ability to provide historically correct products has allowed Lehman’s to work closely with the movie industry. Many major movies set in the 19th century have used the store as their source for such products as copper kettles, cast iron cookware, and coal shovels.
Lehman’s products have been featured in dozens of high profile Hollywood productions. Film examples range from Gangs of New York to Pirates of the Caribbean to Back to the Future Part III where the property master needed to locate such items as a cast iron stove.
Selling locally and USA made products has always been important. Throughout the years, the Lehmans have developed numerous bonds with vendors within 45 miles of the store, including 40 to 50 who are Amish craftsmen. They continue to sell low-tech items in a high-tech world including dependable and reliable non-electrical products. The store provides access to many goods which other places don’t.
Lehman’s has received nationwide and international publicity at least once monthly. These have ranged from Newsweek and The Wall Street Journal to such television coverage as the Travel Channel, History Channel, and NBC Nightly News.
To promote their store, Lehman’s heavily relies on social media by providing content on Facebook, Twitter, YouTube, Pinterest, and their blog, Countrylife. Through these sources, they deliver tips, advice, and product knowledge via two-way communication. For example, YouTube helps their patrons make informed purchases by showing them when, where, and how to use different products.
Online sales through their website and catalog account for much of the store’s revenue since it allows customers to shop at their convenience for anything from oil lamps and water pumps to weathervanes and copper kettles. Each day 500 to 900 packages are sent.
With technology changing over the years, many companies who have previously made certain items have either gone out of business or quit making those goods. This has forced Lehman’s to look for new suppliers including becoming their own. This has also applied to replacement parts for many of their products. Sometimes Lehman’s hires out the work or manufactures pieces itself.
Although Jay Lehman is still involved with the company, his son, Galen, is responsible for day-to-day operations. His daughter, Glenda Lehman Ervin, handles marketing and public relations as well as the web and catalog.
THE STORE
It’s wise to allow at least two hours to visit Lehman’s in Kidron, Ohio since their quarter-mile-long store requires that much time. Covering 35,000 square feet, it consists of four pre Civil War era buildings.
Expansion has taken place throughout the years. The largest, however, was when it doubled its size in 2007. That was when it incorporated, as part of its store, an 1849 Orville, Ohio barn complete with hand hewn timber and wooden pegs. Lehman’s hired an Amish-based construction company to disassemble, move, and reassemble the barn at the store site. Another change occurred in 2012 when Lehman’s restored their store front to the business’s 1955 original look.
At Lehman’s, shoppers find a number of departments. The appliance section sells retro stoves and refrigerators, composting toilets, and freezers. You can buy furnaces, a wide selection of wood burning stoves, water pumps and filters, and hardware. Patio furniture and high end outdoor grilles are in their outdoor living section. The garden room has hand tools, bird seed and baths, various planters, and cast aluminum weather vanes. Those seeking oil and gas lamps find wicks, mantels, and lamp oil.
You’ll find pet supplies, cards, puzzles, and books including Amish cookbooks and those on skills of country living. Youngsters will enjoy the board games and vintage toys without batteries including spinning tops, sock monkeys, marbles, and Jack-in-the-boxes.
The huge home section has cooking, baking, preserving, and decorating tools with kitchen gadgets of all types. It’s known for a huge eclectic assortment of cookie cutters of all the states, dinosaurs, and flowers. Other sections highlight cleaning and personal care, laundry supplies, lamps and candles, and home decor.
Their food section contains 300 plus varieties of glass-bottled soda, different types of candies in Candyland, noodles, jams, and jellies. You can sample over a dozen flavors at their fudge counter. If you’re hungry, check out their Cast Iron Café with soups, salads, sandwiches, desserts, and drinks. It also has hand dipped ice cream and old fashioned ice cream sodas.
Across the parking lot, check out their outlet store. It has deals on closeouts, overstocks, and clearance items. Some outlet items are returns, seconds, or slightly damaged merchandise. Inventory not only changes daily but sometimes hourly. All outlet items are sold “as is” with some 60% off.
DETAILS
Lehman’s is located at 4779 Kidron Road, Kidron, Ohio. Their telephone number is (800) 438-5346. Hours are January through May, Monday through Thursday 9:00 a.m. to 5:00 p.m. and Friday and Saturday 9:00 a.m. to 6:00 p.m. From June through December, they’re open Monday through Saturday 9:00 a.m. to 6:00 p.m. Like most businesses in Amish country, Lehman’s is closed on Sundays. To find out more, go to their web site.
HEINI’S CHEESE CHALET
Driving through Amish territory, one is immediately drawn to the numerous cheese factories in the area. This is due to the number of Swiss immigrants that settled in the area. Cheese varies from one producer to another due to the environment in which cultures are grown, variations in moisture content, the types of cows, and family recipes.
In 1882, cheese was produced on the Rudy Miller farm. It used milk from neighboring farms to make cheese in a single copper kettle. Ten years later, a wood structure, a quarter of a mile from the Miller farm, was constructed. It's the current site of Bunker Hill Cheese Company. It had a storage area and two copper kettles. Howard Schreyerm operated this factory until 1935 when Crist Dauwalder purchased it.
Crist’s brother John, a master cheese maker in Switzerland, had worked at Bunker Hill Cheese Company since the 1920's, After several successful years at the factory, he returned to Switzerland to romance his future wife, Lili Mueller, serve in the military, and provide a home for refugees. In 1948, the family returned with their two children, Pete and Marguerite, to purchase the factory from Crist, who returned to Switzerland.
Originally, the cheese brand was to be called Heidi because of Dauwalders’ Swiss heritage. However, a restaurant with the name “Heidi” threatened to sue the family. Lili solved the problem. She got out a magic marker and changed the “D” to an “N” which is how the cheese became Heini’s. The plant became known as Heini’s Cheese Chalet to match their brand name while the company is still Bunker Hill Cheese Company, Inc.
In 1962, Pete and his wife, Nancy, acquired Bunker Hill Cheese Company in Berlin, Ohio. Today the company, also known as Heini’s, is regarded as one of the country’s premier cheese retailers east of the Mississippi River. Through on line sales and the firm’s wholesale department, it serves customers throughout the United States.
The third generation, Pete and Nancy’s daughters, are now involved. LeeAnne Dauwalder Heath is vice president of marketing while Lisa Troyer is vice president of sales. Her husband, Bob Troyer, serves as operations manager.
HOW CHEESE IS MADE
In 1935, most of the Amish milked cows by hand. The milk arrived at a cheese house in traditional 10-gallon milk cans. Before being picked up, the cans were kept cool in a spring house or well. They were taken out in the morning just in time for the milk truck to deliver the milk to the cheese plant daily. Heini’s used to guarantee its milk was collected only from Amish farms.
When the cans arrived, they were emptied into 40,000 gallon milk coolers. Each sample was checked for fat content as well as its level of milk solids so the cheese could be adjusted for wholesomeness and consistency. Each farmer was identified by the number on his milk cans. The milk was weighed on a scale and recorded. That was how farmers were paid.
Heini's now uses bulk milk from brokers instead of from individual farmers. It is 100% local milk which is artificial growth hormone free. To make 2,000 pounds of cheese, it takes 2,400 gallons of milk.
The milk obtained from the various dairies changes throughout the season. The cheese maker has to adjust for these differences - testing it and evaluating for the best process. Instead of copper kettles, stainless steel kettles are now used.
Most of the cheese uses pasteurized milk. Raw milk cheeses are gently treated to 144 degrees (in accordance with the FDA code) and stored at not less than 35 degrees Fahrenheit for a minimum of 60 days. These methods give different flavors to the cheese. Then the milk is dumped into a large stainless steel mixing vat for the beginning of the transformation process - when milk is turned into cheese. At this stage, starter cheese cultures are added. Specific cultures exist for the type of cheese being made providing flavor, body, and texture.
A vegetable-based coagulant, which makes the milk form into curds, is added to the vat and evenly distributed by automated paddles. While the milk is heated and stirred, the temperature is controlled. The temperature varies with the type of cheese being made.
The milk starts to turn into a custard type gelatin as it thickens. This gel is cut into curds. It’s now cheese and no longer milk.
Cutting the gel is done by hand with a traditional cheese harp. As it passes through the gel, curds are formed into cubes. The curds are then cooled for a length of time depending upon the type of cheese made.
Curds and whey (the watery fluid) are transferred to another vat where water is added. After water rinses the residue away from the curd, the curd is transferred to a holding tank where it’s processed into various products. Salt is added which gives flavor and acts as a natural preservative. Ingredients such as garlic, herbs, jalapeno, etc. are also added at this time.
The curd is removed from the finishing table and put into frames or hoops which can be a 40-pound block or 13 pound cylinder. At Heini’s, the curd is then pressed for 12 hours. Commodity makers such as Kraft do it for three hours or less. The longer pressing makes for a bolder flavor and gives it a more Old World European style. It also extends its shelf life.
Cheese is immersed in a brine bath and smoked for a length of time. Constant temperature is maintained at Heini’s warehouse which is a cave-like environment. Humidity conditions give different cheeses their characteristics, textures, flavors, and aromas.
The longer cheese is aged determines its sharpness. Swiss can be aged three to nine months depending upon the sharpness or mildness desired. This cheese’s aromatic flavor and holes are due to the starter culture added to the milk. Baby Swiss is aged for a shorter time giving it a smooth buttery texture and mild flavor. Sharp cheddar is aged for a longer time. Yogurt and colby textures are the result of washing and cooling the curd with water after the whey is drained.
THE STORE
Heini’s produces at their cheese factory more than 35 varieties of Heini’s Brand natural cheese, including Swiss, in various sizes. All have no additives, artificial coloring, or artificial growth hormones.
In the 1970's, they began producing their yogurt cheese. Their yogurt cheeses, which are mild flavored and semi-soft, are lower in fat than most cheeses. Except for the jalapeno pepper, they are low sodium. Their Original Flavor Yogurt Culture Cheese has the least sodium of all. All of Heini’s cheese is gluten free, and their Yogurt Cultured® Cheese is lactose free.
The plant also produces Swiss cheese: Lacey Baby Swiss with a lacey “curdy” texture and cream flavor, Baby Swiss with smaller holes, and old-fashioned Swiss with the large holes. In addition, they make colby and cheddar. It’s the annatto seed that provides some of Heini’s cheeses with a yellow color.
On our visit in September, we noted they are also making several varieties of cheese fudge. I noticed such flavors as blueberry cheesecake, nutty pecan, coconut chocolate, peanut butter chocolate, and chocolate mint. Heini’s signature cheese fudge is made with a cheese blend, cream cheese, and nuts. At the factory, you can sample any of the cheese you like.
Heini’s Cheese doesn’t spoil at room temperature though the flavor can become sharper. In fact, the factory recommends eating Heini’s cheese when it isn’t chilled since the flavor and texture will be at its best. Provided cheese doesn’t mold, it can be resealed and kept refrigerated for months. If mold forms, it can be cut off, and the remaining cheese is safe to eat. It can also be frozen for six months.
Times and days that cheese making occurs are subject to weekly changes. It’s best to call them if you want to watch this process. That way you’ll learn if it will be happening while you are at the plant. It takes around 4-1/2 hours to complete the process. After the cheese is made, it goes to the packaging department and warehouse. It’s then sent anywhere in the United States.
Cheese isn’t the only product made at Heini’s. They sell their own butter made with their own milk but are not producing it at this plant at the present time. They do make Feta cheese here.
Take time to browse the entire store which carries a lot more than cheese. You’ll find candies including salt water taffy, dried fruits, chips of all kinds, and cinnamon glazed nuts such as almonds, pecans, and freshly roasted cashews. They sell homemade fudge, apple butter, and jam and jellies.
Meat lovers find sausages such as Trail Bologna and beef sticks. Maple syrup products such as maple leaf cookies, candy, and syrup are displayed as are chocolate, honey, and many varieties of local applesauce. They have a large variety of bulk goods. These cover such categories as broths and soups, corn meal, different kinds of oats and flour, and even a raised doughnut mix.
Before leaving, take time to observe the “History of Cheesemaking” mural. It was painted by Tom Miller in 1970.
DETAILS:
Heini’s is located at 6005 County Road 77 in Berlin, Ohio. The telephone number is (330) 893-2131. Hours are January 2 through April 30, Monday through Saturday 9:00 a.m. to 5:00 p.m. The store is open May 1 through December 31, Monday through Saturday 8:00 a.m. to 6:00 p.m. For shopping Heini’s on line, go to their web site.
COBLENTZ CHOCOLATES
At Walnut Greek, in a charming Victorian home, shoppers will find the Coblentz Chocolate Company. Jason and Mary Coblentz have operated this family owned business since 1987 in the heart of Amish country where recipes have been passed down through generations. Their products are premium since they use a higher percentage of cocoa butter in their recipes.
They have all kinds of chocolates - milk, dark, white, and no sugar added. One specialty is caramel which you will find prepared a number of ways: snappers, chocolate caramels, and wax paper wrapped caramel candies. Sea-salt milk chocolate caramels are among their most popular. Coblentz makes ten to twelve batches of different types of caramels weekly. They make several of their regular products in sugar free varieties as well. These are almond bark, wrapped caramels, peanut clusters, raisin clusters, cashew clusters, and coconut haystacks.
They are also known for their Swiss-style truffles filled with rich homemade ganache centers. These are hand-rolled and decorated to enhance their taste, texture, and appearance. Smooth fudge and hard candy are always available as are peanut butter chocolates, chocolate meltaways, clusters, creams, cordials, and much more. During the holidays, look for seasonal confections. In all, they make over 100 different kinds of candies. They also offer nuts and popcorn.
You can stand at the counter and “Build-a-Box” or select from the one and two pound packages which have already been prepared. At a special gallery in the back, watch their artisans prepare hand made and hand dipped delights Monday through Friday. Around 60,000 pounds are produced annually.
According to Jason, Coblentz can make a custom order for their customers. Custom packing is available and orders can be shipped anywhere in the United States and Canada.
The showroom has other “eye candies” as well. It’s loaded with gifts, accessories, and collectibles. You’ll find gourmet coffees and teas, jewelry, handbags, and items for the home made by local craftsmen. I found their display table arrangements a treat to look at.
DETAILS:
Coblentz Chocolates Company is located at 4917 Walnut Creek Street in Walnut Creek, Ohio. Their telephone number is (330) 893-2995. Business hours are November through June, Monday through Saturday from 9:00 a.m. to 5:00 p.m and during July through October, Monday through Saturday from 9:00 a.m. to 6:00 p.m. You can find out more about their product on line.
BERLIN FARMSTEAD RESTAURANT
One of my favorite places for Amish dining is the Berlin Farmstead Restaurant and Bakery. They serve breakfast. At lunch and dinner, they offer amazing brunches. Smaller appetites will enjoy their salads and sandwiches. The buffet, which costs $14.29, includes meats, dressing, mashed potatoes, noodles, creamed corn, green beans, and salad bar. It’s $2 more for a piece of pie. With this plan, it’s not necessary for everyone to order the buffet.
Another option is the farmstead sampler including two or three meats (chicken, roast beef, or ham), with potatoes, tossed salad, and your choice of green beans, creamed corn, or noodles. Prices for two meats are $13.79 and for three meats it's $14.29.
A family style meal is available where you choose chicken, turkey, glazed ham or roast beef to go along with the salad bar and sides of mashed potato, dressing, creamed corn or green beans. This meal includes dinner rolls, beverage, and a piece of pie. Price ranges for $16.79 for two meats to $17.79 for three meats. Prices are per person and everyone at the table must eat family style.
At the restaurant, you will find a bakery loaded with all kinds of goods ranging from pies and cookies to various breads. Everything looks so delicious that you’ll want to leave space in your car to take it home.
Berlin Farmstead is located at 4757 Township Road 366 in Berlin, Ohio. The telephone number is (330) 893-4600. Hours are Monday through Saturday 7:00 a.m. to 8:00 p.m.
FREE NOTIFICATION SERVICE
If you want to be notified of new articles, go to the Contact Form on this web site. To sign up, it’s required to provide your name, city, and state along with your request. Personal information and emails are never given out and there is no charge for this service.
Welcome to Lehman's
Various Lanterns They Sell
Gas Stove with Food Product - Heat and Serve Fully Cooked Chicken
Wood Burning Stoves They Sell
Some of the Retro Appliances Lehman's Sells
Hartland Stove Note the Water Spigot on the Side
Wringer Washing Machines
Exterior of Heini's Cheese Chalet
Selecting from Huge Varieties of Cheese
Refilling Some of the Selection
Various Kinds of Salt Water Taffy
Apple Butter and More
Meats and Cheeses
Food Sampling Display - Applesauce and Ketchup on Table's Back
Bulk Food Display
"History of Cheesemaking Mural" by Tom Miller
Coblentz Chocolate Company
One of Their Beautiful Boxed Chocolate Displays
Selecting Chocolates at Their Counter
Another Fall Display
Wrapping Chocolates
Decorating Chocolates
Making Caramel Apples