Jarlsberg Cheese

Jarlsberg is characterized by its sweet, nutty taste and large round holes. Within a few decades Jarlsberg has become one of Norways greatest export successes in the world market. Jarlsberg is North America's number 1 brand of Speciality Cheese.

 

History

In 1830, the Swiss came to Norway’s Jarlsberg and Laurvig County (known as Vestfold County today) to teach the Norwegians to make cheese. These foreign master cheese makers were famous for making cheese with holes. There was active production in Norway until 1832. The cheese disappeared but the tale of its delicious taste was still in memory.
In 1956, the academic community at the Agricultural University of Norway at Ås undertook the task of reviving the cheese recipe from 1830. Professor Ole Martin Ystgaard and his team developed during his research a semi-hard, medium-fat cheese with holes, successfully combining the cheese-making traditions with modern technologies. The new cheese was named Jarlsberg after the county, where the earlier version had been made at the beginning of the 19th century. A new cheese category was established.

 

 

 

The export of Jarlsberg started cautiously in 1961. Today, Norway exports a total of 12,500+ tonnes of Jarlsberg, with Canada, the United States, Australia and the EU being the largest markets.

Jarlsberg can be found at all of our locations and it is a delicious ingredient in many recipes.

 

 

Great Recipe Ideas!!

 

the "J-BLT"
J-BLT sandwich - Jarlsberg®, bacon, lettuce and tomato sandwich. Jarlsberg® turns a regular BLT sandwich into something special.

Makes 4 large sandwiches

12 slices good and tasty bread
8 slices Jarlsberg®
8 slices fried bacon
4 tomatoes in slices
16 leaves lettuce
1 tbsp dressing

Dressing

1 tsp mayonaisse
1 tsp crème fraîche
1/2 tsp Dijon mustard
1/2 tsp curry powder
1 tsp lemon juice
Sugar, salt and pepper

 

Spread half of the dressing on the first slice of bread; add lettuce, tomato,  Jarlsberg® and then top with fried bacon. Repeat this one more time and top with the third slice of the bread.

 

Jarlsberger with Snøfrisk Tzatziki
One of 13 recipes from concept "Celebrating with Jarlsberg". The menu has been created by experts at the Culinary Institute of Norway. They have taken inspiration from festivities in a selection of 13 Jarlsberg® countries. Jarlsbergerwith Snøfrisk Tzatzikiis insiperd by USA.

Ingredients

500 g ground beef
1 dl egg white
50 g Jarlsberg, diced
pepper
thyme

Combine all the ingredients and make 12 small burgers. Fry in a medium-hot pan with a little oil for 1-2 minute on each side. Sprinkle with salt afterwards.

Small hamburger buns

25 g butter
3-4 dl milk
3 g dry yeast
1/2 tsp salt
1 tbsp sugar
250 g flour
1/4 tsp baking powder
For brushing
1 egg
2 tbsp sesame seeds

Melt the butter and add the milk. Combine the dry ingredients and blend with the lukewarm buttermilk. Let the dough rest for 30 minutes. Make small burger buns (approx. 15 g each) and place on a greased baking tray. Let them rest until they have doubled in size. Brush a beaten egg on top and sprinkle with sesame seeds. Bake at 180 °C for 15 minutes.

Snofrisk tzatziki

1 cucumber
1 dl natural yoghurt
4 dl Snofrisk
1 clove garlic
1 tbsp olive oil
salt, pepper

Mix the yoghurt and Snofrisk in a food prosessor and season with salt and pepper. Peel and cut the cucumber in half. Scoop out the seeds with a teaspoon. Grate the cucumber and sprinkle with a little salt. Leave for 15 minutes, then squeeze the liquid out of the cucumber. Combine all the ingredients, and season with salt and pepper to taste.

 

Jarlsberg Canapés with Salami
Jarlsberg® on a stick with new potato and salami. We recommend Spanish chorizo - spicy salami - but feel free to create your own canapés using your favourite salami.

Makes 12 sticks

200 g / 7 oz Jarlsberg® in cubes
100 g / 3,5 oz salami in cubes or slices
12 small boiled new potatoes
2 tsp mustard
2 tsp mustard, whole grain
2 tbsp lemon juice
10 tbsp extra virgin oil
Salt, pepper and oregano to taste

Make a dressing with olive oil, mustard, lemon, juice, oregano, salt and pepper and marinate the boiled potatoes. Put all the ingredients on the sticks. Serve on the wedge of Jarlsberg.