I guess you can figure out my theme for the 2014 A to Z Blogging Challenge. That’s right, it’s cheese! I hope you enjoy these posts!
“J” is for JARLSBERG
After Halloumi and Idiazabal cheeses, you were hoping for this, weren’t you? Yes, something familiar. Lovely, mild Jarlsberg, from Norway.
It was created by Anders Larsen Bakke, and is very similar to Swiss Emmental (what you think of as ‘Swiss cheese’). Jarlsberg is generally stronger and sweeter in flavor, though. It has a nutty taste, and melts well, so is used in sandwiches, quiches, and even in fondues. But if you read my post on Gruyere, you wouldn’t even consider adding Jarlsberg to a real cheese fondue. At least, I wouldn’t.
Pair it with a good Merlot. And you can find recipes at the official Jarlsberg website, HERE.
Vel bekomme!
Martha Reynolds Writes 
My family loves Jarlsberg cheese. Actually, we love all kinds of cheeses and I can’t believe I didn’t get to your blog before today. Now I’ll have to backtrack so I can drool over the Asiago and Cheddar and all that good stuff.
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Ha! Thanks, Lynda. I’ve been learning a lot about some of the more obscure cheeses. Onward!
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