It’s almost Friday, so let’s celebrate! Go to our Facebook page and post your favorite Jarlsberg cheese – or recipe – or even the reason you love cheese. Jarlsberg is not just a food – it is a lifestyle. Protein, calcium, great taste and let’s face it: some fun eating go along with every bite of Jarlsberg. Post your photo and/or recipe etc. on Facebook/JarslbergUSA.
- May is the perfect time to head outdoors and enjoy the warm weather with friends and family. Today, on Memorial Day, we honor our veterans – and what better way to celebrate our heroes than by grilling up some American burgers – made with Jarlsberg® Cheese!
- Now added: a Pinterest opportunity to win a FREE Toastabag!
We’re launching the Jarlsberg Instagram account and you’re invited to the party! Let Jarlsberg be your #SliceofLife, and receive a free Toastabag!
Did you know that you can find Jarlsberg and Jarlsberg Lite at the serve deli counter and in convenient pre-sliced packages in your specialty cheese deli department? Throw a few slices on your sandwich to make back-to-school lunches a breeze! Assemble a few slices onto the bread and melt – making it a gooey Jarlsberg grilled cheese!
Snap a photo of your Jarlsberg slices and tag with #SliceofLife, and we’ll send you a free Toastabag!
To launch our Instagram account, we want to celebrate your photos of sliced Jarlsberg and Jarlsberg Lite. Photos tagged with #SliceofLife will be reposted with credit.
Plus, we’ll send Toastabags to the first 1000 users that join our launch party by tagging their photos of sliced Jarlsberg (see official guidelines below).
We’re so excited to see and share your #SliceofLife photos! Your Toastabag is ready whenever you are…!
How it works:
- find sliced Jarlsberg and sliced Jarlsberg Lite in the deli (ready-to-slice loaves) and specialty cheese case (pre-sliced packages).
- take a photo of Jarlsberg/Jarlsberg Lite in sliced form (for example: as the deli is slicing it for you; in line as you check out with your delicious Jarlsberg slices; at home as you add Jarlsberg slices to make the perfect school lunch). Make sure we can tell it’s Jarlsberg!
- post your sliced Jarlsberg photo to Instagram and tag with #SliceofLife and @JarlsbergUSA.
- we’ll repost as many #SliceofLife photos as we can, with credit to the owner.
- once you’ve posted your #SliceofLife photo, fill out this form to qualify for your Toastabag.
- follow Jarlsberg USA on Pinterest
- re-pin any image from our Sliced Jarlsberg and Jarlsberg Lite board onto one or more of your Pinterest boards tagging JarlsbergUSA and #SliceofLife
- OR – upload your own photos of sliced Jarlsberg (see “How it works” above) and tag JarlsbergUSA and #SliceofLife
- once you’ve posted your #SliceofLife photo, fill out this form to qualify for your Toastabag.
Void where prohibited. Must be 18 or older to participate. Eligible entries will follow steps outlined above. The first 1000 (one thousand) eligible entries via Instagram and entry form will receive a Toastabag via USPS. One Toastabag per address. Limited quantities. Shipping to US addresses only. Please allow 6-8 weeks for delivery
Updated to include eligible entries via Pinterest, as stated above. First 1000 (one thousand) entries combined via Instagram and Pinterest and entry form will receive a Toastabag via USPS.
It’s National Grilled Cheese Month and we’re celebrating with a 2-day Grilled Cheese Essentials giveaway. “Like” us on Facebook, share with your friends and you’ll be entered to win one of two prize packs containing:
- Lodge mini cast iron pan
- Cheese expert Laura Werlin’s Grilled Cheese, Please cookbook
- Boska Grater and Toastabags
- Jarlsberg Wedge and Sliced cheese
- Jarlsberg kitchen magnet, mini tote bag
- Woolwich Dairy Goat cheese mozzarella and brie
Head to the Jarlsberg Facebook app to enter today and tomorrow only (April 20 & 21, 2013)!
Not on Facebook? Not to worry! We’re giving away two more Grilled Cheese Essentials prize packs on Twitter. Today and tomorrow only, tweet the following message to be entered to win:
I’m fixing to win a #GrilledCheeseEssentials prize, b/c nothing beats a @JarlsbergUSA grilled cheese. RT for your chance to enter, too!
Approximate value of each prize: $75
Void where prohibited. No purchase necessary to win. Must be at least 18 years to enter. Shipping to continental US only, excluding Alaska. No PO Boxes. Eligible entries must be received between 12:01 AM ET April 20, 2013 and 11:59 PM ET April 21, 2013. Winner will be selected randomly from all eligible entries. Winners will be notified by email or Twitter and must respond with shipping information within 24 hours, at which time another winner will be chosen.
Two prize given away per day on April 20th and 21st. Odds of winning are approximately 1 in 500. Grilled Cheese giveaway prize value is approximately $75. No cash value will be awarded.
We continue our Mac Attack journey with a lovely Q&A with Laura Werlin, one of the country’s foremost authorities on cheese. We are thrilled to include her recent cookbook Mac & Cheese Please! as part of our Mac Attack Prize Pack on Facebook. Click here for details. And read below for a delicious springtime recipe for asparagus, swiss, and dill mac & cheese from Laura!
Laura, you are considered a foremost expert on cheese. Can you tell us how you got started, and when you realized this would be your vocation?
I often say that the way I got into cheese is that it got into me. I’ve loved it ever since I grew teeth. I made it into a profession a little bit after that, though! I started by becoming a food writer. Very shortly after that I knew I wanted to write about cheese because it was my passion. I didn’t know anything about it, though, so I set out to learn. I haven’t looked back since.
What is the best way to store cheese?
Let me start with the best way NOT to store cheese: don’t wrap it in plastic wrap. That’s because plastic wrap often imparts a flavor. Instead, wrap it in waxed or parchment paper followed by a layer of plastic wrap. Even better is cheese paper, which is now available in many specialty food stores and online.
What cheese tool can you not do without?
There are so many cheese tools in my arsenal that I adore, but I guess a sturdy skeleton knife – the kind that has holes in the blade, which prevents cheese from sticking – is the best all-purpose knife. Although it’s designed for soft cheeses, it does the trick with firm cheeses too as long as they’re not too hard. For those cheeses, it’s best to choose a short, stubby knife. That allows you to dig out small chunks of cheese, which is a better way to serve (and eat!) the hard cheeses.
We understand you are also a pairings expert. Any simple tips to share on pairing cheese with – Wine? Beer?
For wine, I like to pair lighter cheeses with lighter wines, and more often than not, white wines rather than red. That’s because red wines often have tannins from their skin and from oak aging, which create a kind of drying sensation on the tongue. Cheese often exaggerates those tannins, which is not something you want to do. If you prefer red wine, though, then choose one with lighter tannins such as a pinot noir, and match it with semi-firm cheeses such as a younger cheddar. Lightly oaked or unoaked chardonnays can be nice with Swiss cheeses such as Jarlsberg.
With beer, I find that lagers are compatible with semi-soft, milder cheeses like a young cheddar or Monterey Jack, while more assertive beer such as an IPA is quite good with a mild blue cheese. Dark beers such as porter love a hearty cheese like Irish cheddar, and Imperial stouts go nicely with aged cheeses such as gouda and parmesan.
We learned that you didn’t grow up on mac & cheese; in fact you always loved cheese in a big way, but noodles, not so much. Can you remember the moment that changed?
I can’t quite remember exactly when I started liking noodles, but I do know I was well into adulthood before I did. One thing’s for sure: there’s no question that a cooking class I took in the late 90s cemented my love for the noodle.
With so many varieties of cheese to choose from, how do you determine best use of a noodle for baked macaroni?
While the shape of noodle makes some difference, what I discovered is that the size of the noodle matters more. If you use a pasta that’s particularly large, such as large shell pasta, the mac & cheese turns into a pasta dish rather than the creamy, cheesy concoction we love about mac & cheese. If you stay away from large-size pasta, you’ll almost certainly be fine with whatever shape you choose. In the end, though, you can’t go wrong with the traditional small elbow macaroni.
Growing up, what were your family’s favorite cheeses?
I hate to admit it but there’s no question that single-wrapped American cheese slices made an early appearance in our household. But the for-company cheese was always and without exception Jarlsberg. That was half the reason I loved it when my mom entertained!
What cheeses are in your refrigerator, now?
The shorter answer to this question is which cheeses are not in my fridge?! Of course, I have Jarlsberg in it (actually it’s the Lite version because I like to use that in my lighter mac & cheese recipes), fresh goat cheese, a cloth-wrapped cheddar from Vermont, blue cheeses from Oregon, and Italian-style cheeses from Wisconsin, to name just a few.
Can you remember the first time you tried Jarlsberg?
I don’t exactly know when I had my first taste of Jarlsberg, but I do remember that it rocked my world. I couldn’t quit eating it. I couldn’t have been more than about 10 years old.
Thank you for sharing this delicious Asparagus, Swiss and Dill Mac & Cheese from your new book. We agree it’s a perfectly light spring dish. What wine would you pair with it?
The asparagus and dill in this recipe call for a sauvignon blanc, a pinot grigio, or the Austrian grape called Grüner Veltliner. Although all these wines are all fairly high in acidity (think green apple), you want to try and find one that’s a little richer in style because of the creaminess of the dish and, the star of the show – the cheese! You might also look for an unoaked or lightly oaked chardonnay as well.
asparagus, swiss, and dill mac & cheese
This is as light and refreshing as a spring day. The dill adds a wonderful zing, and the vegetables make it flavorful and healthy. As with all the recipes in this chapter, feel free to make it a little richer by using regular cheese and/or full-fat milk. But as written, it’s good for the taste buds and the waistline.
1 tablespoon plus 1 teaspoon kosher salt, plus more as needed
8 ounces penne pasta (or use medium shell pasta)
3 tablespoons olive oil
1 small onion (about 6 ounces), peeled and cut into 1/4-inch pieces
8 ounces medium asparagus spears (5 to 7 spears), ends trimmed,
spears cut crosswise into ¼-inch slices, leaving 1-inch tips
2 medium carrots, peeled and cut into ¼-inch dice
2 tablespoons water
2 tablespoons finely chopped fresh dill, plus sprigs, cut into 3-inch pieces, for garnish
Freshly ground black pepper
4 tablespoons all-purpose flour
2 cups reduced or low-fat milk
½ cup skim milk
6 ounces low-fat Swiss or Jarlsberg cheese, coarsely grated
(about 2 cups)
1 cup part-skim ricotta cheese
½ teaspoon dry mustard powder
Fill a 4- to 5-quart pot about three-quarters full with water and add 1tablespoon of the salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm, about 4 minutes, and drain. Reserve the pot. In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, asparagus, carrots, and water and cook until the vegetables are tender, 7 to 8 minutes. Add the chopped dill and salt and pepper to taste. Set aside. Using the same pot you used to cook the pasta, heat the remaining 2 tablespoons oil over medium heat. Slowly whisk in the flour and stir constantly until a paste forms, 30 to 45 seconds. Continue stirring for 1 to 2 minutes more, until the mixture starts to darken slightly and smell a bit nutty. Lower the heat to medium-low. Slowly add the milks and the remaining 1 teaspoon salt and cook until the mixture is just beginning to thicken and bubble around the edges, 5 to 7 minutes. It should be thick enough to coat the back of a wooden spoon. Add the cheeses and mustard powder and cook until smooth but not runny. It should be similar in texture to cake batter. If it’s soupy, continue cooking until it thickens.
Add the pasta and vegetables and stir to combine. Ladle into bowls and garnish with the dill sprigs. Serve right away.
mac & cheese, please
lighten up, cool down
One of our favorite bloggers, Gwen from Bunky Cooks, created a delightful, spicy mac ‘n’ cheese recipe to help us celebrate our Mac Attack in March. If you’d like to win your own Mac Attack Prize, including a Le Creuset covered casserole and Laura Werlin’s Mac & Cheese, Please! cookbook, click here. For mobile versions, click here. Or, you can enter on Twitter.
Kicked up Mac and Cheese
This twist on traditional macaroni and cheese adds a bit of Latin flair to what can otherwise be just a “cheesy” dish. The flavors are perfectly balanced in this recipe with a bit of heat from the Hot Mexican-Style Chili Powder and a subtle smokiness from the Hickory Smoked Jarlsberg. Combined with smoked chorizo and chopped poblano pepper, the taste and textures complement each other and are excellent. Roasted corn, when in season, is a great addition to the dish. You will love the rich and creamy texture of this version of macaroni and cheese.
Click here for the full recipe from Bunky Cooks!