Jarlsberg cheese
From Wikipedia, the free encyclopedia
| Jarlsberg | |
| Country of origin | Norway |
|---|---|
| Town | Jarlsberg |
| Source of milk | Cow's milk |
| Texture | Hard |
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2009) |
Jarlsberg cheese (pronounced /ˈjɑrlzbərɡ/) is a mild cow's-milk cheese with large irregular holes or what are commonly referred to as "eyes", originating from Jarlsberg, Norway.[1][2]
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[edit] Description
Jarlsberg has a yellow-wax rind and a semi-firm yellow interior. The flavor is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, good both for cooking and for 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.[3]
[edit] History
The history of this cheese can be traced back to the middle 1850s.[citation needed] Anders Larsen Bakke (1815–1899), was a farmer and entrepreneur and a pioneer in Norway's dairy industry.[citation needed] 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 swiss cheese, 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 1855.[citation needed][4]
The Jarlsberg cheese that we know today is a result of a long period of research and development which was carried out by researchers at 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.[citation needed] Starting in 1956, Ystgaard and some of his students eventually came up with the recipe that is used today. Commercial production of cheese began in the 1960s.[citation needed][5]
The largest producer of Jarlsberg today is the TINE BA factory in Elnesvågen in western Norway.[citation needed] 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. In addition to Jarlsberg, TINE's internationally known products include Snøfrisk goat cheese, Ridder cheese, and Ski-Queen (geitost). Jarlsberg accounts for 60% of TINE's total export.[citation needed]
Jarlsberg is also produced in the United States on license at Alpine Cheese in Ohio, and by Dairygold in Ireland.[citation needed] In the United States alone it is sold in over 30,000 supermarkets[citation needed] and a ton of the cheese is eaten per hour.[6][7]
[edit] See also
[edit] References
- ^ What is Jarlsberg?(WiseGeek) http://www.wisegeek.com/what-is-jarlsberg.htm
- ^ http://www.dairygoodness.ca/en/consumers/food/dairy-products/cheese/encyclopedia/firm/list/emmental.htm
- ^ The History of Cheese Making(Widmer's Cheese Cellars, Inc.) http://www.widmerscheese.com/products/Jarlsberg_Cheese_1_lb-82-19.html
- ^ Jarlsberg Cheese(by O.G. Skagestad, Seattle Press on Line October 07, 2004) http://archive.seattlepressonline.com/article-8628.html
- ^ Jarlsberg(Cantarella Bros. Pty Limited) http://www.jarlsberg.com.au/aboutus.htm
- ^ Jarlsberg recipe sheet (Norwegian) (TINE BA) http://www.jarlsberg.com/binary/10812/file?download=true
- ^ Jarlsberg fact sheet(TINE BA ) http://www.jarlsberg.com/page?id=159
[edit] Other Sources
- Jarlsberg Cheese History and Development (Roger K. Abrahamsen, Odd Byre, Kjell Steinsholt and Arne Henrik Strand. Translation by Judith A. Narvhus, Dairy Institute at the Agricultural University of Norway) [1]
[edit] External links
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