Past Newsletters

May 2008

A Trio of Distinguished Cheeses

Jarlsburg: Meet the World's Most Famous "Baby Swiss"!

Yes, we're bringing you Swiss cheese from Norway. Jarlsberg was first made from 1815 to 1832 at the Jarlsberg Manor near the famous Oslo Fjord. Today, Jarlsberg cheese is the most widely hailed and popular of the Norwegian cheese brands, accounting for 60% of Norwegian cheese exports. Over 60 varieties of cheese are made in Norway, although the most famous is Jarlsberg. Jarlsberg's high quality and smooth flavor come from the rich consistency of the milk provided by Norway's dairy herds. Even though it's known as a "Baby Swiss," this cheese is not really a youngster. However, considering that many cheese varieties have been around since medieval times, this one is a bit on the juvenile side.

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 French-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. 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 Italian cheese dates back to ancient times. It originated in the Roman Altopiano dei Sette Comuni (or Highland of the Seven Municipalities) where Asiago d'Allevo was the name of the capital town. Tucked beneath the Dolomite Mountains, the village still lies northwest of Venice. There, artisan cheesemakers produce Asiago using traditional methods. Some time around 1000 A.D., cheese came into production in the area using the milk of sheep that pastured freely and were originally used for the production of both wool and food. Asiago was originally a ewe's milk cheese; however, around the year 1500 A.D. the sheep were replaced by cattle. For the past 500 years, Asiago has been made in a similar fashion, using only cow's milk.

Asiago, like many cheeses, is sold at various degrees of maturity. Once the product has aged for six months, it is dubbed "mezzanello." After one year it is referred to as "vecchio" (old) and finally, after as many as 24 months or more of aging, "stravecchio" (very old). In addition, there are two general types of Asiago - "d'allevo" (raised) and "pressato" (pressed). The former is aged and has a more pronounced taste, while the latter is fresh, more buttery, and sweet. After being aged for 9-12 months, this cheese is firm enough to shave or shred, and because of this, it is often used in cooking and in salads. It has a nice crumbly texture, and is perfect for the table, grated on salads, in pastas, soups, and sauces, or melted in quesadillas and on pizza. Savory and flavorful, Asiago adds something special to just about any dish.

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. Occasionally one can even distinguish a note of boiled chestnuts. 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

Meaning "white cheese" in Spanish, Queso Blanco is a creamy, soft, mild, non-aged, white cheese made by pressing the whey from cottage cheese. It has a milky, mild flavor. It originated in Mexico, where it's still the most popular cheese south of the border--both for snacking and cooking. Similar cheeses are used and known throughout the world by different names, farmer's cheese among them. It also resembles a mild feta, and paneer is its equivalent in India. 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
Cheese	Pronunciation	Recommended Wine/Beer
Jarlsburg	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.