Past Newsletters - May 2010
A Taste Tour of the World Via A Trio of Distinguished Cheeses
Jarlsberg—Norway’s Most Famous "Baby Swiss"!
Yes, we're bringing you Swiss cheese from Norway and even though it's known as "Baby Swiss," this cheese is no youngster. Jarlsberg was first made from 1815 to 1832 at the Jarlsberg Manor near the famous Oslo Fjord. For those not familiar with the term, a “fjord,” is a long narrow inlet into which the sea flows between steep cliffs. Carved by glacial activity, Norway is more famous for them than any country in the world. The country is also famed for its Jarlsberg cheese. The most widely hailed and popular of the Norwegian cheese brands, Jarlsberg accounts for sixty percent of Norwegian cheese exports. As is the case with artisan cheeses, Jarlsberg owes its high quality and smooth flavor to the richness and consistency of the milk provided by Norway's dairy herds. World famous, Norway's mellow, golden yellow Jarlsberg cheese has achieved global fame for its characteristic nutty taste and attractive appearance with variously-sized round holes. A very versatile favorite of ours, it makes a fantastic table cheese and also works well in a variety of sandwiches and cooked dishes.
Jarlsberg has the consistency, texture, and hole-formation of Swiss Emmental, but its flavor is sweeter and more nut-like than its Swiss made counterpart. Another difference worth noting is the density and weight distinctions between the two. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental which may explain why it can aptly be called “Baby Swiss.” Despite these differences, Jarlsberg still makes a most suitable substitute for Emmental, be it as a table cheese, dessert cheese, sandwich cheese or recipe substitution.
Tasting Notes: A mild cheese, reminiscent of Swiss, Jarlsberg has large irregular holes and a distinct nutty flavor. Its semi-firm yellow interior has a texture that is buttery rich with a mild and slightly sweet flavor. It's an all-purpose cow's milk cheese that's ideal for snacking, sandwiches, entertaining and cooking. It's often served with fresh fruit and bread. It melts beautifully, making it great for fondue.
Asiago
This ancient Italian cheese was named after the capital town of Asiago d'Allevo in the Roman Altopiano dei Sette Comuni (or Highland of the Seven Municipalities). Tucked beneath the Dolomite Mountains northwest of Venice is where the village still exists. There artisan cheesemakers produce Asiago using traditional methods. Around 1000 A.D., Asiago was originally produced with sheep’s milk, a practical endeavor given that sheep were originally used for both food and wool. The sheep grazed freely, therefore it produced a rich and delectable milk. Another 500 years later, the sheep were replaced with cow’s milk and had been produced in that same fashion ever since.
Like many cheeses, Asiago is sold at various degrees of maturity. Once the product has aged for six months, it is given the name "mezzanello." Just over one year it is referred to as "vecchio" (old). After 2 years or more of aging, it is known as "stravecchio" (very old). “D’allevo” and “pressato” are the two general types of Asiago. “D’allevo” (raised) is aged and has more of a pronounced taste while “pressato” (pressed) has a more buttery and sweeter taste. The cheese is firm enough to shave or shred after being aged for 9-12 months. Because of this, it has a nice crumbly texture so it is frequently used for cooking. It’s also a perfect table cheese that can be used for salads, pastas, soups, sauces, or melted in quesadillas and on pizza. Asiago adds something special to just about any dish due to is savory and flavorful nature.
Asiago has been certified as a D.O.C. (Controlled Designation of Origin) since 1955. At that time, a law was passed to establish the boundaries of the geographical area where the milk to produce this cheese could be collected and where the production could take place. So, when you choose Asiago D.O.C., you can be sure that you're getting a genuine and authentic product.
Tasting Notes: This unique variety of cheese has a very distinct taste. Its aroma is strong and is reminiscent of the fragrance of yeast and dried fruit. To the touch, it is slightly elastic when it's relatively young and harder when fully matured. The dark shades of yellow straw that distinguish this variety can at times reach the intensity of amber. The sweet taste can acquire a somewhat more savory flavor and ranges to slightly piquant. The rich aroma becomes refined with seasoning and has a hint of dried fruit, butter and sometimes, exotic fruits.
Queso Blanco
Queso Blanco means “white cheese” in Spanish and it originated in Mexico. It’s made by pressing the whey cottage cheese, resembling a mild feta. Non-aged, it has a soft, springy, slightly salty, creamy and a bit mild in a milky flavored way that makes this the most popular cheese south of the border for both snacking and cooking. There are versions of the cheese that are use all over the world with “farmer’s cheese”, or India’s equivalent “paneer”. Happily, in this case, the cheese industry is not immune to the effects of globalization… our supplier happens to be not Hispanic but fifth generation Wisconsin cheesemakers of Swiss descent.
Tasting Notes: Queso Blanco has a milky, mild flavor. It has a fresh, traditional, slightly salty cow's milk cheese taste. Eat it straight or use it in cooking—it makes a creamy addition to recipes. It works well in cooking because, unlike American-type cheeses, most Queso Blanco doesn't melt when heated. It simply becomes soft and creamy and thus makes for cheesier stuffed chicken breasts or cheesier stuffed peppers or cheesier enchiladas and burritos. It's often diced into half inch cubes and used in sundry ways—stir-fried, added to soups and sauces, etc. It makes a great contrasting topping for spicy Mexican dishes such as enchiladas and empanadas, and it's delicious crumbled over soups and salads. For a simple treat, cube the cheese and fry it.
Culture Corner |
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Cheese |
Pronunciation |
Recommended Wine/Beer |
Jarlsberg |
YAHRLZ-berg |
Nicely complemented by German Riesling, light red wines or a gentle Rhone Valley white. |
Asiago |
ah-see-AH-go |
Italian red wines such as Bardolino, Dolcetto, any of the fine varieties from Grave del Friuli or even a Chardonnay will all make great wine pairings. |
Queso Blanco |
KAY-soh BLAHN-koh |
A lighter, crisp, mildly fruity wine, such as a Sauvignon Blanc, Riesling, or Rose. Sangria works well, too. |
