Jarlsberg (cheese)
Jarlsberg is a traditional semi-hard cheese made by the Norwegian dairy producer Tine . Its taste is mild to nutty. The mass is golden yellow with hazelnut-sized holes. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. The cow's milk cheese is one of the most exported cheeses from Norway. It contains 45% fat in the dry matter and has matured for at least three months before it goes on sale.
Jarlsberg is also offered as a light cheese, as an “old” Jarlsberg with a maturation period of more than 12 months (“Jarlsberg Special Reserve”) and as a smoked variant.
Emergence
The Jarlsberg was developed by the farmer and entrepreneur Anders Larsen Bakke (1815–1899) on the Østre Bakke farm in Våle , Vestfold . It was first mentioned in writing in the official gazette for Jarlsberg and Larvik in 1855. Its appearance is reminiscent of Emmentaler , which came to Vestfold with Swiss cheeses . Jarlsberg was made in several cheese dairies in the area, but production ended soon after Larsen Bakke's death. The tradition that Jarlsberg cheese was first made at Gut Jarlsberg , however, is false ; However, Swiss Emmentaler was produced here from 1815, so that the Swiss style could spread from here.
The modern variant of Jarlsberg cheese was created at the agricultural college in Ås . Based on Per Sakshaug's thesis on the addition of propionibacteria in cheese production, Professor Ole Martin Ystgaard developed today's type in 1956. The student Einar Utne Ogre was able to prevail in finding a name with his suggestion.
Individual evidence
- ↑ Ecotrophology, Volume 2 . Verlag Neuer Merkur, 2005, ISBN 3-9373-46-03-1 ; here online at books.google, accessed on March 17, 2011.
- ↑ Jarlsberg Products jarlsberg.com, accessed on November 2, 2015.
literature
- Gerhard Waltmann, Annerose Sieck: Lexicon of cheese . Komet, Cologne 2005, ISBN 3-89836-446-1 .
Web links
- Jarlsberg Official Website