It all began in the 1820s
when Swiss master cheese-makers visited Norway’s Jarlsberg and Laurvig (now
known as Vestfold) Counties. They taught the locals the art of making Swiss
cheese. The locally produced Swiss cheese disappeared over time. In 1956, a
group of students and scientists at the Agricultural University of Norway explored
these cheese legends and combine them with modern cheese making technology.
Under the leadership of Professor Ole martin Ystgaard, they created a cheese
with fine, round holes. The cheese was named Jarlsberg.
Jarlsberg Original is a mild,
semi-soft, part skim cheese made from cow’s milk. It has a mild, sweet, and
nutty taste and large round holes. We tried it with the The Perfect Cheeseburger recipe on Jarlsberg’s website. I split the recipe to make slider versions so
everyone could have their own little burger. The initial aromas are of smoky
bacon, sweet vinegar from the pickles, and chipotle from the mayo. The burger
had a broiled flavor with smoky, salty flavor from the bacon. Unfortunately, the
ingredients buried the most important part of this burger which was the cheese.
But the textures contrasted nicely with each other from the creamy, slightly
spicy chipotle mayo to the crisp lettuce to the slight crunch of the toasted
bun. Rating: 4.6/5
- Suggested recipe changes: The burger mixture has too much salt – 2 tablespoons in the recipe. We reduced it to 1.5 teaspoons in the mix and then seasoned patties before grilling. Also, if the cheese were doubled (two slices for a full size burger and half a slice for a slider), it would shine through much better.
For more information:
Find Jarlsberg cheese at
Stater Bros. and Costco in Southern California.
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