Entertaining with Jarlsberg brochure

Foto: Tom Haga
varenr. 66574/2004/6000
The makers of Jarlsberg®
www.jarlsberg.biz
Entertaining
®
with Jarlsberg
SAY CHEESE
World
famous
taste
Norway has many good Ambassadors.
One of the best is yellow, has a pleasant, full-bodied taste
and goes by the name of Jarlsberg®. More than 40 years of
culinary foreign service have yielded good results. Today Jarlsberg®
makes its proud, quality-assured appearance in cheese counters in
the USA, Canada, Australia, Sweden, Denmark, UK, Germany, Japan, Italy,
Spain, Austria and Greece. The Americans have bought the “Jarlsberg® makes
it special” campaign to the extent of being Americas best selling imported
cheese brand.
Jarlsberg® helps promote good Norwegian culinary culture. We hope the dishes in
the brochure – developed and matched with wines by experts at the Culinary Institute of
Norway – will be so tempting that you will serve Jarlsberg® to your guests. This brochure has
a range of sophisticated recipes made for bounteous buffets, cheese platters and exciting finger
food, and a little bit of Jarlsberg® history thrown in for good measure!
We don’t want to exaggerate but there are not many other internationally successful Norwegian
brands that are better to sink your teeth into!
Enjoy!
With best wishes
on behalf of TINE BA
Jan Ove Holmen
CEO – Chief Executive Officer
A freshly cut slice of Jarlsberg® is a treat in itself, but cheese and a cheese
slicer will probably seem a bit scanty all by themselves on some occasions.
In this brochure, we offer a number of tempting suggestions for buffets and
finger food. In order to be completely sure that Jarlsberg’s world-famous taste
will come fully into its own, we have asked the Culinary Institute of Norway
to create the recipes.
The Culinary Institute of Norway calls attention to Norwegian food, spreads
culinary pleasure and strives to increase our appreciation of the role played
by food and beverages as important cultural ambassadors.
Composed by the Culinary
Institute of Norway
Since 1988, this professional environment has systematically recruited the
very best chefs in Norway, developed good relations with the best culinary
circles throughout the world and based its expertise on promotion, training
and product development.
The Culinary Institute of Norway is proud to present Norwegian products that
promote quality both in Norway and abroad. In that way, the institute promotes
the positive aspects of Norwegian cuisine and culinary culture.
We welcome you to an enjoyable meal featuring a happy marriage of
Jarlsberg® and the Culinary Institute of Norway. We hope and believe that
your guests will recognise the quality, skill and culinary pleasure inherent
in the range of tastes presented here.
Buffet ingredients and
recommendations
We have made buffet suggestions that contain different
flavours and varieties of vegetables, cheeses, fish and
meat. This can serve as a guide for what to include in
a buffet for a reception or other arrangement.
From left to right:
Jarlsberg and chilli bread
A soft, tasty bread that is also great for making
sandwiches.
Marinated Jarlsberg
Three types of marinated Jarlsberg cheese that can
be used in tapas and garnishes for salads.
Jarlsberg ”Caesar” salad
A classic salad originally made with Parmesan, but
Jarlsberg also gives this recipe a good, original taste.
Marinated tomatoes
Jarlsberg with apple and fennel salad
This is also a good lunch suggestion, when served
with bread and butter.
Pumpernickel
Asparagus with mustard sauce
Grilled and marinated vegetables
Smoked salmon
Prawns with aioli and lemon
Mussels in salsa Verde
Marinated herring with pickled cucumbers
and beets
Oven-baked catfish with Jarslberg polenta,
sun-dried tomato salsa and salsa verde
Jarlsberg polenta can be used as a garnish on fish or
meat or as an independent dish with salad and
bread. Tastes great with the various salsas.
Leg of lamb with braised beans and vegetables
Lamb burgers with Jarlsberg and basil
Instead of making a burger with melted cheese on
top, try this alternative. Minced lamb mixed with
Jarlsberg cubes, fennel seeds and basil.
Jarlsberg classic with different garnish
Like some of the other great cheeses around the
world, Jarlsberg should be served at room temperature.
When accompanied by different home-made sweet
garnishes, this cheese dish will be a complete meal.
Kviteseid butter
Wine for a buffet
A buffet contains a wide range of dishes that vary
greatly in their ingredients, textures and flavours.
Finding one wine to go with everything is not easy and a
compromise will be necessary when choosing such a wine. In
general, it may be wise to offer more than one wine for the
guests to choose from. A light dry or semi-dry white that is not
too dominating but fresh and fruity is usually a good choice.
French Chablis, Italian Soave, German Riesling and Spanish
Albarino can all be excellent with buffet. A red wine is often
expected, and medium-bodied fruity reds usually work
well. Examples of wines that are well suited are a
good Côtes de Rhone from France, a Valpolicella
or Chianti from Italy or a modern crianza
wine from Spain.
®
Introducing Jarlsberg
Jarlsberg® is easily recognised by its sophisticated flavour. It is made from
cow’s milk and is related to the Emmenthaler and Swiss cheeses, but
noticeably sweeter. It also has a mild nutty taste.
In the following recipes, we would like to show you some of the variety of recipes
in which Jarlsberg® can be used. It is a cheese that is quite easy to combine
with other ingredients because of its texture and taste.
As noted earlier, this cheese is not just your average grating cheese. It has
a special character and flavour that will influence the dish you create, so it is
important to taste the various ingredients to see how well they blend before
you decide to combine them.
Like some of the world’s other great cheeses, Jarlsberg® is well suited for serving
at room temperature on pumpernickel or rye bread. Enjoy the recipes.
Combining Jarlsberg
with wine
®
The component flavours of Jarlsberg® itself are well suited to match wine.
Jarlsberg® has a sweet and mildly nutty flavour. The texture and fat content
suggest that a dry or semi-dry white wine would be a good choice. To best
complement the Jarlsberg®, choose a white wine with fresh acidity and
medium body so that the flavours combine pleasantly on the palate. A good
partner to Jarlsberg® is a light wine from the Chardonnay grape, such as
Chablis or white Burgundy, with light nutty flavours from oak ageing. Semi-dry
light whites such as German Kabinett wines made from Riesling grapes tend to
match Jarlsberg® as well. Having said that, it should be noted that Jarlsberg®
successfully matches a diverse range of flavours and ingredients that have
to be taken into consideration when choosing the appropriate wine.
Three types
of marinated
Jarlsberg®
Marinated Jarlsberg with
red pepper and herbs
Ingredients
100 g
1
Marinade
2 Tbs
2 Tbs
1 Tbs
1 Tbs
1 clove
Jarlsberg
red pepper
olive oil
white wine vinegar
green pepper corns
fresh thyme
garlic, minced
Make sure the glass jar is clean and has a tight lid.
Cut the Jarlsberg in sugar cube sized pieces.
Make marks on the cubes with a fork to allow
the marinade to permeate more easily. Mix the
marinade ingredients together.
Place the Jarlsberg and sliced red pepper in
the glass jar and pour the marinade over them.
Seal tightly. Allow the cheese to stand for
a couple of days before serving.
Serve at room temperature as a starter on
a bed of lettuce or as a snack.
Marinated Jarlsberg
with orange and garlic
Ingredients
100 g Jarlsberg diced in 1 inch cubes
50 g walnut kernels divided in 4
2 cloves garlic, in thin slices and fried
in oil until lightly browned
1 orange grated rind and filets
Marinade
1/4 ts salt
1/4 ts cayenne pepper
2 cups olive oil
2 Tbs vinegar
1 Tbs fresh thyme
Make sure the glass jar is clean and has a tight lid.
Put layers of Jarlsberg, walnuts, garlic, orange
rind and filets in the jar and mix the marinade
ingredients together and pour it into the jar. Keep
in the fridge for at the least one day and at the
most 3 days. Taste with more vinegar if needed.
Great as a snack, to accompany a meal or as an
ingredient in a salad.
French-style marinated Jarlsberg
Ingredients
100 g Jarlsberg diced in 1 inch cubes
50 g black olives, stones removed
2 Tbs leeks, thinly sliced
Marinade
2 Tbs white wine vinegar
3 Tbs olive oil
1 Tbs chopped oregano
1/2 ts fresh green pepper, finely chopped
1 ts fresh thyme, minced
1 clove garlic, minced
Make sure the glass jar is clean and has a tight
lid. Mix together the marinade ingredients.
Put layers of Jarlsberg, olives and leek in the jar
and pour over the marinade. Place the jar in
the fridge for at least one day and at the most
3 days. Great as a snack, to accompany a meal
or as an ingredient in a salad.
Jarlsberg® "Caesar" salad
and garlic croutons
A classic salad originally made with Parmesan, but Jarlsberg also
gives the recipe a good, original taste.
Whip the egg yolks with the vinegar and garlic. Pour the oil carefully into
this mixture. Mix all of the other ingredients for the dressing into the bowl.
You can also make this dressing in
a food processor.
Cut the loaf of bread in small
cubes or slivers, and fry it in
a medium hot pan with the
garlic and oil until it is
golden brown. Sprinkle
a little salt on the croutons.
Toss the romain lettuce with
the dressing. Sprinkle the
croutons, anchovies and
the sliced Jarlsberg on top.
Jarlsberg® with apple and
fennel salad
300 g Jarlsberg diced
1 red apple
1 fennel bulb
1/2 red onion
1 orange
2 Tbs raisins
Marinade
1 Tbs extra virgin olive oil
1 Tbs chives, minced
1/2 chilli pepper,
stones removed, minced
1/2 lime, juice
salt and pepper
In
Mix the marinade ingredients
this dish, Jarlsberg is
together. Divide the fennel in
combined with the fresh tastes
two and boil it in water for
of apple and orange and spicy flaa couple of minutes,
vours from the fennel and chilli. A wine to
leave to cool. Cut the
match these characteristics needs to be
fennel and red onion in
aromatic and fruity or to have some residual
thin slices and dice the
sugar. Try an aromatic Viognier from the Rhone
apples. Cut fillets of
Valley or from Spain. A French Pinot Gris from
the oranges. Mix all
Alsace or a Verdicchio from Italy’s Marche
salad ingredients togetregion will also do. If residual sugar is
her in a salad bowl. Add
okay, a German Riesling Kabinett from
the Jarlsberg cheese and
the Mosel region will be
pour over the marinade.
a perfect partner.
This classic dish is
easy to match with a range
of dry and semi-dry whites or
even a fresh sparkling wine. Try an
aromatic Sauvignon-Blanc-based wine
from New Zealand or France to
accompany this dish. Dry sparkling
wine will also do the trick as will
french classics such as
Chablis and Alsace
Riesling.
1/2 kg romain lettuce
Dressing
4 egg yolks
6 Tbs white wine vinegar
2 garlic cloves, minced
2 dl neutral oil (corn, sunflower
or rapeseed)
2 dl olive oil
120 g Jarlsberg cheese, grated
8 Tbs milk
salt and pepper
4 anchovies
150 g Jarlsberg, sliced for
garnish
Garlic croutons
1/2 loaf sliced white bread
4 cloves garlic
1 dl olive oil
salt
®
Jarlsberg® and
chilli bread
8 dl water (at 37 ºC)
1 ts sugar
1 ts salt
1 dl corn oil
30 g yeast, dry
800 g plain flour
200 g corn flour
300 g Jarlsberg
4 chilli peppers,
minced without the seeds
4 spring onions,
finely chopped
Mix the lukewarm water, sugar, salt and oil together. Mix the flour
and dry yeast together and add the liquid. The pastry should be soft.
Mix it together for about 5 minutes. Add Jarlsberg, spring onion and
chili. Let the pastry lay to rest for about one hour. Make four breads
and put them on a greased trace and let them rest for 1 hour.
Bake the breads in the oven on 175 ºC for about 40 minutes.
Jarlsberg polenta with
sun-dried tomato salsa
and salsa Verde
Jarlsberg Polenta
8 dl chicken bouillon
100 g butter
2 dl polenta flour
1 dl olive oil
100 g Jarlsberg, grated
salt and pepper
100 g Jarlsberg, grated for
the topping
Bring the chicken bouillon to a boil in a sauce pan. Add the butter.
Add the polenta flour, and stir until no longer lumpy.
Let this simmer at a low temperature for about
25 minutes, stirring frequently. Add the
Jarlsberg and olive oil. Season with
salt and pepper to taste.
This is full-flavoured
Mould the polenta porridge
country cooking, displaying
in the desired shape on a tray.
a richness of corn and Jarlsberg
Let it cool. Then cut the
combined with the concentrated,
polenta in two in whatever
salty flavours of sun dried tomatoes
shape you like, and bake it
and green sauce. A powerful and
in a 200 ºC oven for about
elegant Grüner Weltliner from
5 minutes with the grated
Austria or a concentrated white
Jarlsberg on top. Serve with
Burgundy wine will match
the two sauces.
this dish to perfection.
Salsa Verde
1/2 bunch flat leaf parsley
2 cloves garlic
1 Tbs capers
4 filets of anchovies
1 1/2 dl olive oil
Sun-dried tomato salsa
100 g sun-dried tomatoes
2 dl olive oil
25 g Jarlsberg cheese
25 g pine nuts
2 cloves of garlic
Blend in a food possessor or
with a mortar and pestle.
Garnishes
for Jarlsberg®
cheese
Raisins in port wine
Caramelised kumquats
(also used in canapés)
4 dl raisins
2 dl port wine
Pour the port wine over the raisins in a glass,
and marinate for 1 week before using.
Apple/honey chutney
25 g
50 g
3 Tbs
3 Tbs
4
1/2
2 Tbs
butter
red onion, cut in small slices
honey
apple vinegar
apples, diced in small cubes
vanilla pod
basil, finly chopped
Melt the butter and add the red onion. Stir for
5 minutes and then add the vinegar, vanilla pod
and honey. Add the apples end cook on low
temperature for about 10 minutes. Add basil at
the end and leave to cool. Remove the vanilla
before serving.
Marinated white radish
500 g
1 Tbs
1/2 dl
1/2 dl
1 ts
white radish cut in thin slices
chives, minced
white vinegar
sugar
salt
Stir the sugar and salt in the vinegar until dissolved.
Pour it over the radishes and chives. Let it marinate
for about one hour before serving. Don’t keep
this salad too long; it will turn bad after one or
two days.
500 g kumquats
200 g sugar
1 dl water
Bring the kumquats to a boil 6-7 times with fresh
water each time. Lightly caramelise the sugar,
and add the water and the kumquats. Boil down
to a syrup, and let it cool.
Marinated figs
(also used in canapés)
10
2 dl
2 dl
2 dl
figs
port wine
red wine
sugar
Cut the figs in fours. Bring the port wine, red
wine and sugar to a boil in a sauce pan. Add the
figs, and simmer over low heat for a couple of
minutes. Remove the figs, and reduce the liquid
to a syrup. Pour the syrup over the figs, and
store in a glass jar.
Roasted nuts
Walnuts, pecan, pistachios, almonds, etc.
Roast the nuts in an iron pan to bring out
all of the flavours.
Dark bread (pumpernickel)
Thin slices of pumpernickel is great in combination
with Jarlsberg.
Wine for finger food
Finger food and canapés are usually served at the start of a meal and should be accompanied by light,
fresh wines. Often the aperitif will be a dry, sparkling wine, such as Champagne, Cremant
or Cava. Other alternatives are light, dry or semi-dry whites.
Six types
of Jarlsberg®
canapés
Jarlsberg and tapenade
400 g Jarlsberg
Cut to canapé size. Spread the tapenade
over the Jarlsberg.
Tapenade
250 g
1 Tbs
1 Tbs
2 cloves
black olives without stones
capers
sardines or anchovies
garlic
Jarlsberg and pistachios
400 g Jarlsberg
200 g pistachios
50 g honey
Cut the Jarlsberg in long strips. Finely chop the
pistachios. Dip the Jarlsberg in melted honey.
Roll the Jarlsberg in the pistachios until covered.
Cut to canapé size.
Jarlsberg and caramelised kumquats
(see recipes for garnish)
Mix in a blender.
Jarlsberg and Parma ham
400 g Jarlsberg
100 g Parma ham
25 g rocket lettuce
400 g Jarlsberg
10 caramelised kumquats, halved.
Cut the Jarlsberg to canapé size, and put
1/2 of a caramelised kumquat on top.
Jarlsberg with tomato and basil
Cut the Jarlsberg to canapé size, and roll
the rocket lettuce and Parma ham around it.
Jarlsberg and marinated figs
400 g Jarlsberg
10 cherry tomatoes
20 basil leaves
(see recipes for garnish)
400 g Jarlsberg
20 marinated figs, cut in quarters
Cut the Jarlsberg to canapé size, and put
a quarter of a marinated fig on top.
Cut the Jarlsberg to canapé size, and put half
of a cherry tomato and a basil leaf on top.
Use wooden sticks to hold the canepés together,
it makes it easier to pick them up.
Spring roll with Jarlsberg®
and herbs with apple
chutney
Fry the onion in a little oil, and add the cabbage.
Stir for a couple of minutes.
Add the herbs, and season with salt, pepper and sugar to taste. Let it cool.
Add grated Jarlsberg to the mixture. Assemble the spring rolls. This recipe
provides enough filling for 15 spring rolls. Dip the rolls in oil, and bake
them on a tray in a 250 ºC oven for 5 minutes.
15 leaves filo dough
200 g Jarlsberg, grated
200 g red onion, diced
200 g red cabbage,
finely chopped
1 bunch basil
50 g rocket lettuce
2 Tbs apple vinegar
salt, sugar and pepper
Apple chutney
(see garnishes)
Jarlsberg Croquettes
6 dl milk
2 Tbs butter
2 Tbs flour
10 leaves of gelatine
100 g Jarlsberg cheese, grated
100 g cured ham
cut in small pieces
1 clove garlic, minced
2 Tbs shallots, minced
1 Tbs parsley, minced
Coating
2 eggs
3 Tbs flour
6 Tbs breadcrumbs
For deep-frying:
Approx. 1 litre cooking oil
Tomato Sauce
300 g tomatoes, finely chopped
1 ts curry powder
1/4 ts ground cinnamon
1 Tbs apple vinegar
1 clove garlic, minced
1 ts sugar
salt and pepper
Jarlsberg® croquettes
with tomato sauce
Soak the gelatine leaves in cold water for 5 minutes. Make a thick
white sauce with the butter, flour and milk. Squeeze the water from
the gelatine, and then melt the gelatine into the warm sauce. Stir the
sauce until smooth, and then stir in the cheese until it has melted.
Add the ham, shallots and parsley, and season with salt and pepper.
Pour the mixture into a square tin so that it reaches a height of about
3 cm. Smooth over the top. Let it cool. Cut into rectangular slices,
about 3 cm wide and 6 cm long.
Heat the oil. Cover the croquettes with flour, and then dip them in
the whipped egg and breadcrumbs. Repeat the dipping and covering
process a second time. Fry the double coated croquettes in the hot
oil until golden.
To make the tomato sauce: mix all of the ingredients in a saucepan,
and simmer for about 1 hour. Season well, and serve with the croquettes.
Pumpernickel
sandwich with
Jarlsberg® and
bell pepper
400 g Jarlsberg
8 slices pumpernickel bread
2 bell pepper
Cut the bell pepper in half and remove the seeds.
Grease some oil on the skin side and put it on
a baking tray with the skin side on top. Bake it in
the oven on 200 ºc for about 15 minutes.
Remove the skin and leave to cool.
Make the sandwich. First one slice of pumpernickel,
then a similar slice of Jarlsberg, then a slice of bell
pepper, a slice of Jarlsberg and finally another slice
of pumpernickel.
Crostini with gratinated
Jarlsberg® and honeymarinated tomato
200 g Jarlsberg
25 g rocket lettuce
1 baguette cut in
1/2 cm-thick slices
Honey-marinated tomato
5 plum tomatoes,
with skin and seeds removed.
1 Tbs butter
2 Tbs honey
1/2 lemon zest
1/2 vanilla pod
salt and pepper
Toast the baguette slices. Arrange rocket lettuce and 1/4 of a marinated
tomato on each slice of toast, and top with a slice of gratinated
Jarlsberg. Pour some of the marinade over each slice.
Bring the honey, vanilla and lemon zest to a boil. Cut the tomatoes in
quarters, and add the tomatoes to the sauce pan. Season with salt and
pepper to taste. Let it cool.
Jarlsberg®
profiteroles
1 1/4 dl
1 1/4 dl
125 g
1/4 ts
220 g
5-6
150 g
milk
water
butter
salt
whole flour
eggs
Jarlsberg, grated
Bring the milk, water, butter and salt to a boil
in a sauce pan. Add the flour, and stir until the
mixture is smooth. Let the mixture cool. Add
the eggs one at the time.
Add the grated Jarlsberg at the end. Grease
a baking tray with butter, roll the dough into
small balls and place them on the tray with
good distance between each. Bake in a 200 ºC
oven for 10 minutes.
The Inventor
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 wanted to make a soft, medium-fat cheese with fine, round holes. The prototype,
which was originally called OLA cheese, after the inventor, was produced at Nes Dairy in
Hedmark County.
Since 1961 this cheese has been known as Jarlsberg®. *
Why does Jarlsberg® taste so good? Why are the holes precisely as they are?
How does Jarlsberg® maintain such a consistently high quality? The recipe and
bacteria culture are produced at TINE R&D center in south-western Norway.
The Norwegian secret is well kept and carefully guarded. Neither mice nor
men are admitted here.
* Registered brand name world wide as from that year.
Ole Martin Ystgaard 1910–1970
Foto: Tom Haga
varenr. 66574/2004/6000
The makers of Jarlsberg®
www.jarlsberg.biz
Entertaining
®
with Jarlsberg