Punch Up Your Party with a Secret Ingredient – Jarlsberg Cheese
The holidays are right around the corner—crazy right? It’s time to whip out your recipe book and start planning for the multitude of fun parties that come along with it. Whether you are planning your own shindig or bringing along an appetizer, everyone is always looking for something new to surprise friends and family.
Don’t worry, we have a secret ingredient that will have mouths watering and people talking. No stranger to the cheese scene, Jarlsberg® Cheese’s mild, nutty deliciousness has been gracing charcuterie boards since 1956. This well-loved, best-selling specialty cheese has a few more tricks up its sleeve! It's a great ingredient for an array of party recipes and appetizers.
Created using an original Norwegian recipe in 1956, Jarlsberg® Cheese's succulent flavor is a testimony to their quality and consistency. It's all part of the legend...and Norway's most guarded recipe!
Named after Count Vadel Jarlsberg®, whose estate was on the Oslo Fjord near where it was first manufactured, Jarlsberg® cheese is one of America’s favorite specialty cheeses. With a wonderful flavor and great meltability, its ooey gooey factor puts it over the top.
Jarlsberg® Cheese is available nationwide in multiple varieties to satisfy any palate including: Jarlsberg® Lite, Jarlsberg® Hickory Smoked Cheese, Chipotle, Garlic & Herb and Jarlsberg® Cheese Crisps™ in four delectable flavors.
Enjoy these great recipes at your next party and log on for even more delicious recipes at www.jarlsberg.com.
• It takes over 200 pounds of milk to make one Jarlsberg® wheel.
• Jarlsberg® uses enough milk in one year to fill over one million bathtubs.
• Jarlsberg® brand cheese is owned by TINE SA which is a co-op of over 13,000 Norwegian Dairy Farmers.
• More Jarlsberg® is consumed in the U.S. than Norway.
• Lactose intolerant people are able to enjoy Jarlsberg® cheese as it is naturally lactose
• Cheese is most enjoyed at room temperature, we recommend taking it out 30 to 60 minutes in advance to enjoy its full flavor.
Stuffed Bacon Burgers
Freeze: 1 hour / Prep: 15 minutes / Grill: 8 minutes / Yield: 4 burgers
4 Thick slices Jarlsberg cheese
1½ lbs. Ground beef chuck
½ lb. Ground pork
½ cup Onion, finely chopped
1 cup Cooked bacon, chopped (about 6 slices)
3 Tbsps Sun-dried tomato paste
¼ tsp Liquid smoke
Kosher salt or table salt, to taste
Freshly ground black pepper,
4 Hamburger buns, toasted
Take the Jarlsberg and put it in the freezer for about an hour while you prepare the rest of the ingredients. Preheat an outdoor grill to medium-high. Put the chuck, pork, onion, bacon, tomato paste, and liquid smoke into a large bowl and season it generously with salt and pepper. Mix everything together with your hands until it is well combined.
Take about ¼ of the meat mixture and form it into a ball with your hands. Make an indentation in the center, put a slice of the lightly frozen cheese into it, and mold the burger around it until you have formed a patty. Repeat with the rest of the meat. When you have them all made, grill them, turning frequently, until cooked through, about 8 to 10 minutes total. (Alternately, cook them in a large nonstick skillet over medium-high heat until cooked through, about 8 to 10 minutes.) Serve on hamburger rolls with lettuce and tomato and your favorite toppings.
Corn muffins filled with perfectly melted Jarlsberg® cheese is a highly versatile dish, perfect for lunch, a little evening snack or to bring along on a fall adventure. To add a little extra flavor, simply add some homemade nut pesto and your favorite cured ham.
Corn Muffins Yields: 4 servings
1 cup Milk
1 cup Plain flour
⅓ cups cornmeal
1 Tbsp Sugar
3 tsps Baking powder
1 tsp Salt
1 pinch White pepper
4 Tbsps Butter, softened
½ cups Jarlsberg® cheese, cubed
5 Tbsps Olive oil
1 pack Fresh flat-leaf parsley
1 clove Garlic
½ cups Walnuts
½ cups Cashew nuts
Salt and pepper
To make the corn muffins: Preheat the oven to 425 °F. Whisk together the milk and eggs. In a separate bowl, mix the flour, cornmeal, sugar, baking powder and butter. Add the liquid and stir. Spoon the mixture into muffin tins. If possible, use stiff paper cups, so the muffins stand up better. Press the cubed cheese down into the mixture. Bake in the center of the oven for about 15 minutes. This cornbread can also be baked in a large round baking tin, about 8 inches in diameter. Combine the ingredients for the nut pesto in a blender or using a hand blender. Pulse or blend until coarsely chopped. Serve the corn muffins with extra Jarlsberg® cheese, nut pesto and thin slices of cured ham, if desired.
Jarlsberg® Crab Fondue Yields: 4 cups
20 oz. Jarlsberg,® shredded
1 cup Flour
2 cups Dry white wine
1 cup Crab meat, cooked and shredded
Salt and pepper
Baguette bread, cubed
To Make the Fondue: Toss cheese with flour until coated. Bring wine to boil in medium saucepan over low heat. Add a handful of cheese into the boiling wine and stir until cheese is melted. Continue adding cheese by the handful, stirring constantly, over low heat for until cheese becomes creamy, about 5 minutes. Stir in crab and add salt and pepper to taste. Remove from heat.
To Serve: Pour the fondue in a serving dish or bread bowl for a fun look. To create a bread bowl: Hollow out the bread loaf creating a bowl, and pour in the fondue. Cube the removed bread for dipping. Fingerling potatoes, cauliflower, broccoli and apples are great for dipping.
Puff Pastry Swirls Yields: 4 cups
Paired with Jarlsberg cheese and rosemary, these pastry swirls are ideal as canapés or light snacks.
4 Ready-rolled puff pastry sheets
3 cups Jarlsberg® cheese, grated
2 sprigs Fresh rosemary
On a lightly floured work surface, roll out the pastry sheets into rectangles about 4 in. x 8 in. each. Mix the grated cheese, chopped rosemary and pepper. Spread the mixture over the puff pastry. Roll up each pastry rectangle from the short end. Press the edges firmly together to seal the roll. Slice each roll into 1¼ thick slices. Place face down on a baking sheet and bake in the oven for about 15-20 mins. at 425 °F.
Empty the fridge, they're coming... Prep for the end days (and use all your leftovers) with our Zombie Apocalypse sandwich
24 slices Jarlsberg®
24 slices Smoked ham
2 packets of Bacon
1 jar of Pickles
2 Red onions
2 pieces of Broccoli
2 packets of Spicy sausage
1 cup Water
1 cup Red wine vinegar
4 cups Butter
Salt and pepper
1 cup White wine vinegar
1 piece Foie gras
12 slices Dark bread
To make the sandwich: Grill the bread slices on both sides in a grid pattern. To poach the eggs, boil 12 cups of water with 1 cup of vinegar. Remember to whisk the water into a whirl and break the eggs in the center of the saucepan. Poach for 2-3 minutes. Now for the Béarnaise sauce: Melt butter in a saucepan and whisk in eggs, water, vinegar and a little salt until the eggs have formed a foam and reached a temperature of 140°F. Stir in melted butter in a thin stream into the eggs. Add herbs, Tabasco, salt and pepper to taste. Fry the bacon and sausage in a skillet and cook the broccoli. Slice the vegetables, roll up cheese and ham. Build sandwich with broccoli, sausage and onion in the first layer. Create second layer with the rest of the ingredients. The last layer is topped with bearnaise sauce and poached egg, and grated foie gras.
Apricot and Jarlsberg Grilled Cheese Sandwich Yields: 4 cups
2 slices Bread
3 thick slices Jarlsberg cheese
1 Tbsp Pine nuts
2 Tbsps Apricot preserves
Lightly spread the 2 pieces of bread with butter. Place 1 piece, butter side down, in a non-stick skillet over low heat and top with the slices of Jarlsberg. Carefully distribute the pine nuts on the Jarlsberg. Spread the unbuttered side of the other piece of bread with some apricot preserves and put it jelly side down on top of the cheese. When the first side is browned, after about 3 minutes, flip the sandwich and cook until the other side has browned, about another 3 minutes. Serve while warm.
*Cook’s note: Feel free to try any bread, or jelly in any combination, not just the ones listed here.
Recipe by Chef George Duran
Mac N Cheese SandwichYields: 2 Servings
When the weather gets chilly it's important to cook something that makes you feel cozy inside. Our take on Mac 'n' Cheese is fancy enough to serve at a party, while still hearty and filling.
5 cups Pasta flour
6 Egg yolks
4 Whole eggs
1 pinch Salt
A little olive oil
⅓ cups Flour
⅓ cups Butter
1⅛ cups Milk
1½ cups Jarlsberg®
Blend the pasta ingredients together in a mixer and let rest for 30 minutes. Roll the pasta into long macaroni shapes using a pencil or long utensil. Stick the pasta together with water and flour to create the shape of a sub. Place pasta in an oven at 350°F until golden brown (about 30-40 mins).
For the sauce, melt butter in a pot on medium heat, add flour and mix together until it forms a ball. Then add hot milk slowly and cook for 10 minutes until a thick sauce is formed. Put the béchamel onto the pasta sub once cooled. Add parma ham, quails eggs, avocado, tomato and arugula and grated truffles for an indulgent appearance. Tuck in!
BBQ Chicken Nachos with Shredded Jarlsberg®
1 Rotisserie chicken
1 cup Jarlsberg,® shredded
1 cup BBQ sauce
Sour cream, to taste
1 cup Green onion, chopped
Pull white meat off rotisserie chicken and place in mixing bowl. Add BBQ sauce to pulled chicken and gently mix together. Scatter nacho chips on plate and place pulled chicken on top. Shred Jarlsberg® cheese with a cheese grater and place a generous coating on top of BBQ chicken. Place in 350°F oven for approximately 10 minutes. Chop and disperse green onion on top and serve with sour cream. Enjoy!
Wrapped Chicken Yields: 4 servings
Sometimes it just takes everyday ingredients perfectly put together to make the most satisfying of suppers. This is perfect served with a piquant salad of tomato, onions, balsamic vinegar and olive oil.
4 chicken breasts
4 slices of Jarlsberg®
8 slices of bacon
Salt and pepper
Halve each chicken breast. Season them with salt and pepper and sandwich a slice of Jarlsberg between each halved breast. Wrap with bacon and secure each parcel with two or three wooden skewers. Grill the chicken for about 4 minutes on each side, or until cooked through. Leave to rest for a couple of minutes before serving.
Jarlsberg® Cheese Quesadillas Yields: 4 servings
Gooey cheese, crispy bacon and a salsa to die for, Jarlsberg® cheeses' scrumptious version of the Spanish Quesadilla was created by The Culinary Institute of Norway. Served with a salsa fresca, the taste is lively and bursts with fresh flavor.
1 small Shallot
1 clove Garlic
1 Tbsp Coriander (or cumin)
Salt and pepper, to taste
Juice of 1 small lime (use some of the zest, too)
4 slices Thick slab bacon
6 slices Jarlsberg® Original or Hickory Smoked cheese
2 large Tortillas
4 medium Tomatoes
1 small Chile pepper (optional)
Fry the bacon, drain and chop. Remove seeds from chile pepper and finely dice. Chop the tomatoes, dice the shallot and garlic clove. To make salsa: Combine pepper with tomatoes, shallot and garlic with lime juice, coriander and salt and pepper to taste. Divide Jarlsberg® cheese slices and chopped bacon on one half of each tortilla, Top with ¼ cup of salsa and fold tortilla over, pressing down to close. Toast tortilla for about a minute on each side in a medium-hot, lightly oiled pan. Cut each tortilla in half and serve with rest of the salsa on the side, or combine salsa with black beans and fresh chopped cilantro to make a side salad.
Surf N Turf Yields: 4 servings
Meaty, juicy rib eye and crisp fried shrimp make this an unforgettable combination.
8 slices French toast
16 slices Jarlsberg®
1 Tbsp Butter
13 oz. Rib eye
12 large Shrimp
1 Red onion
4 cups Mayonnaise
1 Tbsp Sriracha sauce
1 Tbsp Lobster stock
Butter the bread slices on both sides and place a slice of cheese on top. Fry the bread slices on a low heat with the cheese facing the pan, until they gain a delicious golden brown color.
Grill the meat to an internal temperature of 110°F and set aside to rest for at least 10 minutes. Peel the body of the shrimp and bread in wheat flour. Deep fry quickly at 325°F.
Make the two different dressings by mixing mayonnaise with sriracha sauce and mayonnaise with lobster stock. Slice the vegetables and layer the filling on top of the Jarlsberg bread. Tuck in!