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Whole Wheat Jarlsberg Crackers

February 3, 2012

Recently, Jarlsberg USA had the pleasure of working with two talented food bloggers, Eryn and Emily, who created a Jarlsberg sculpture for the IACP NYC launch party. The result was the fabulous three-dimensional installation pictured here:

Jarlsberg Cheese sculpture

Emily also brought her fabulous whole wheat Jarlsberg crackers to the party. Because, after all, what goes better than cheese and crackers? Luckily for us, Emily is willing to share her delicious recipe. Thanks Emily!

Whole Wheat Jarlsberg Crackers

  • 6 ounces [1.5 cups grated] Jarlsberg cheese
  • 4 tablespoons [2 ounces or 1/2 stick] butter
  • 1/2 cup [62 grams] whole wheat flour
  • 1/4 cup [31 grams] all purpose flour
  • 1/8 teaspoon minced dried onion
  • 1/4 teaspoon kosher salt


  1. Preheat the oven to 350 degrees. Combine all ingredients in a food processor, running the machine until the dough forms. It will take about two minutes.
  2. If the dough has gotten warm, wrap and chill until at least room temperature, about 30 minutes.
  3. On a lightly floured counter, or a counter lined with parchment paper, roll the dough out with a lightly floured rolling pin. You want to roll the crackers 1/8″ thick. Basically, you want to roll these practically as thin as possible – once they seem thin enough, do a few more passes of the rolling pin.
  4. Using a cookie cutter of choice [or knife], cut the crackers. into desired shapes and transfer to a parchment-lined pan. If you have scraps, combine, re-roll and cut until no scraps remain. [This dough behaves very well for re-rolling!]
  5. Bake the crackers for 12-15 minutes or until lightly browned. Remove from the oven and place on a rack to cool. Let cool completely before transferring to a storage container to keep the crackers crisp – any leftover heat will steam & the condensation causes softer crackers.
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