Jarlsberg cheese
Template:Short description Template:Use mdy dates Template:Infobox Cheese Jarlsberg (Template:IPAc-en Template:Respell, {{#invoke:IPA|main}}) is a Norwegian mild Swiss-type cheese made from cow's milk. It originates in the former countship of Jarlsberg<ref name= "Fox1999"/> and is named after Jarlsberg Manor. Besides Norway, the cheese is also produced in Ireland<ref name= "Blume2012"/> and in the U.S. state of Ohio,<ref name=NorwayInOhio/> licensed from Norwegian dairy producers.
Description
Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese.<ref name="Kipfer2012"/> The flavour has been described as "clean and rich, with a slightly sweet and nutty flavour".<ref name= "Fox1999"/> It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy, supple texture. It is aged a minimum of three months<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and is distinguished by medium to large holes. Some variations are aged a minimum of 9, 12 or 15 months.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is usually produced in Template:Convert wheels with an approximate diameter of Template:Convert and a height of Template:Convert.<ref name= "Fox1999"/> The characteristic holes or "eyes" are the result of the action of the bacteria Propionibacterium freudenreichii which naturally occurs in milk and is added back into the cheese during production according to a closely guarded secret formula.<ref name= "Fox1999"/><ref name= "Cloake2013"/><ref name= "Blume2012">Template:Cite news</ref>
History
The history of this cheese can be traced back to the middle 1850s.<ref name="EhlersHurt2008">Template:Cite book</ref> Anders Larsen Bakke (1815–1899), a farmer and pioneer in Norway's dairy industry, produced cheese in the village of Våle in what was then the county of Jarlsberg and Larviks Amt (now Vestfold), Template:Convert south of Oslo.<ref name="EhlersHurt2008"/> The cheese shares similarities with Emmental, introduced to Vestfold by Swiss cheese makers during the 1830s.<ref name="Kipfer2012"/> The cheese was first noted in the annual county report of Jarlsberg and Larviks Amt in 1855.<ref name="EhlersHurt2008"/> After several years of popularity marked by a large volume of production Jarlsberg disappeared from the market.<ref name= "Kipfer2012"/>
Modern Jarlsberg cheese was developed in 1956 by Ole Martin Ystgaard of the Dairy Institute at the Agricultural University of Norway.<ref name= "Maar2004">Template:Cite news</ref> Ystgaard's interest was sparked by the thesis of a dairy sciences student, Per Sakshaug, on the cheese historically made in Vestfold.<ref name="EhlersHurt2008"/> It was named for a Norwegian nobleman, Count Wedel Jarlsberg, who owned land near Oslo in an area where an earlier version of the cheese was produced in the early 1800s, or for the eponymous county.<ref name= "Maar2004"/><ref name="Kipfer2012">Template:Cite book</ref> The recipe was developed from formulae originating with Swiss cheesemakers who moved to Norway at that time.<ref name="Fox1999">Template:Cite book</ref>
Production and distribution
"Jarlsberg" is a trademark first registered by Tine SA in 1972,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name= "Websters">Template:Cite book</ref> and the exact nature and formula for the process of making Jarlsberg cheese is a trade secret.<ref name= "Cloake2013"/> The largest producer of Jarlsberg cheese is Tine SA. Tine is the largest Norwegian dairy product cooperative.<ref name= "Maar2004"/><ref name= "Ranscombe2013">Template:Cite news</ref> Jarlsberg cheese accounts for 80% of Tine's total exports. Tine's United States subsidiary, Norseland, has sold 150 million Template:Convert wheels of Jarlsberg cheese in the U.S. Template:As of.<ref name= "Maar2004"/>
Jarlsberg cheese was introduced in the United States in 1964.<ref name= "Maar2004"/> Imports to the U.S. in 1965 were Template:Convert.<ref name= "Maar2004"/> Since 1979 imports to the U.S. have been limited to Template:Convert.<ref name= "Maar2004"/> Jarlsberg is the most popular imported cheese in the U.S.<ref name="Jenkins1996">Template:Cite book</ref><ref name= "Cloake2013"/> Template:As of, Template:Convert of Jarlsberg cheese was made in the U.S. in Ohio.<ref name= "Maar2004"/><ref name=NorwayInOhio>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is also produced in Ireland by Dairygold.<ref name= "Blume2012"/>
Annual sales of Jarlsberg cheese in the United Kingdom are £6.9m Template:As of.<ref name= "Cloake2013">Template:Cite news</ref> Jarlsberg cheese is also popular in Australia.<ref name= "ABIX">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Jarlsberg is used as the topping for Grandiosa, the best-selling frozen pizza in Norway.<ref name="Mastering the art of Jarlsberg cheese">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See also
References
External links
- Jarlsberg.com site of brand owner.
Template:Agricultural cooperatives in Norway Template:Norwegian cheeses