Jarlsberg is a traditional, creamery, hard, Norwegian cheese. The world's most famous "Baby Swiss", Jarlsberg has the consistency texture and hole formation of Swiss Emmental but its flavor is more nut-like and sweeter. The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. Great deal of this cheese is exported all over the world, especially to the U.S.A.
Country: Norway
Milk: cow milk
Texture: hard
Jarlsberg has a yellow-wax rind (outer layer) and a semi-firm yellow interior. The flavor is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. Jarlsberg Special Reserve is produced in Norway in limited quantities. It is aged a minimum of one year and is distinguished by medium to large holes.
The history of this cheese can be traced back to the middle 1850s. Anders Larsen Bakke (1815–1899) was a farmer and entrepreneur and a pioneer in Norway's dairy industry. He produced cheese in the Våle village in what was then the county of Jarlsberg and Larviks Amt (now Vestfold), 80 km south of Oslo.[citation needed] The cheese shares similarities with Emmental, introduced to Vestfold by Swiss cheese makers during the 1830s. The cheese (and Bakke's accomplishments) was first noted in the annual county report of Jarlsberg and Larviks Amt in 1855.
The Jarlsberg cheese known today is a result of a long period of research and development carried out the Dairy Institute at the Agricultural University of Norway. The cheese-making process was developed by Ola Martin Ystgaard, professor of the Agricultural University of Norway. Starting in 1956, Ystgaard and some of his students eventually came up with the recipe that is used today and is secret. Commercial production of cheese began in the 1960s.
The Jarlsberg cheese known today is a result of a long period of research and development carried out the Dairy Institute at the Agricultural University of Norway. The cheese-making process was developed by Ola Martin Ystgaard, professor of the Agricultural University of Norway. Starting in 1956, Ystgaard and some of his students eventually came up with the recipe that is used today and is secret. Commercial production of cheese began in the 1960s.
The largest producer of Jarlsberg today is the TINE BA factory in Elnesvågen near Molde in western Norway. TINE is one of the twelve agricultural cooperatives in Norway and the largest Norwegian dairy product cooperative. The corporation domestically offers the entire spectrum of dairy products. Jarlsberg accounts for 80% of TINE's total export.
Jarlsberg is produced in the United States on license at Alpine Cheese in Ohio, and by Dairygold in Ireland. In the United States, it is sold in 30,000 supermarkets.
JARLSBERG CHEESE SOUP
1/4 c. onion, finely chopped
4 tbsp. butter
3 tbsp. flour
2 c. beef broth
3 c. milk
1 c. Jarlsberg cheese, grated
1/2 tsp. pepper
Saute the onion in butter for 2 to 3 minutes, add flour and blend. Gradually stir in the broth and add the milk. Bring to a boil and add the cheese and pepper. Simmer and stir until cheese is all melted. Season to taste. Serves 6.
Jarlsberg Cheese Dip
Ingredients
1 cup jarlsberg cheese, shredded
1/2 cup mayonnaise
1/4 cup scallions
1/4 cup purple onions
Directions
Shred cheese in bowl.
Add mayonnaise, scallions & onion.
Mix well.
Put in fridge until ready to serve.
Serve as a spread with assorted crackers.
Nutritional Facts for Jarlsberg Cheese Dip Serving Size: 1 (26 g) Servings Per Recipe: 12 Amount Per Serving% Daily ValueCalories 81.9 Calories from Fat 5769%Total Fat 6.3 g9%Saturated Fat 2.4 g12%Cholesterol 12.6 mg4%Sodium 91.2 mg3%Total Carbohydrate 3.4 g1%Dietary Fiber 0.1 g0%Sugars 0.9 g3%Protein 3.1 g6%
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