Jarlsberg cheese named after the Norwegian county where it was first made, maybe doesn't have the popularity of Emmental ,but it is a versatile all purpose cows milk cheese,it can be used in cooking as well as being a welcome addition to any cheeseboard sandwich or salad. A very similar appearance to Emmethal ,a golden waxy rind with a nutty mild,rich,mellow and slightly sweet and shiny golden interior filled with irregular holes. Jarlsberg was created by a Norwegian dairy farmer,Andres Larsen Bakke,way back in the 1850`s. Jarlsberg is one of Norway's biggest exports.
It is a firm favourite of mine,especially for cooking,the cheese melts beautifully and has a subtle flavour that will sit in the background rather than appear overpowering. Jarlsberg has a slightly lower fat content than Swiss cheese too. We really enjoy making ourselves a large colourful mixed salad,a bunch of leaf salad,radicchio (red salad),tomatoes,corn and a few black olives,then add a tiny bit of extra virgin olive oil to toss and then season to your liking. Slice some Jarlsberg cheese with a paring knife so that its thinly cut,you will notice that as you slide the paring knife into the cheese you will be able to detect that `nutty` smell and the cheese will develop a slight `curl` . Then pop the cheese on the top of the salad and serve for supper with warm crusty bread,and a glass of chilled white wine or a cold beer..a great idea for a summers evening..
One ounce of Jarlsberg cheese has 106 calories and eight grams of fat. 250 grams costs around £2.09 In the supermarkets you can buy Jarlsberg slices too which cost £1.49 for 160 grams.
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Nov 15th, 2008
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