Norwegian Cheese

Norway's regions are as diverse as the variety of cheese types. In the fertile valley, for example, there are lush, green pastures where cows can find vitalizing food. Goat herds can be found as high as the snow line, where they find the aromatic feed that gives the milk its special note.

Tine is Norway's largest cheese producer, with exquisite cheese varieties from goat's and cow's milk. Ruwisch & Zuck is one of the leading importers for Tine cheese from Norway.

For more than 50 years, Jarlsberg has been used on bread in Norway. However, there are many other uses for this popular cheese. Many have combined the Norwegian Jarlsberg cheese with culinary traditions of other countries, and TINE has collected many recipes for its 50-year anniversary in 2006.

Here is our contribution:
Jarlsberg Käse Auflauf1. Peel and slice potatoes. Divide broccoli into flowerets and cook in slightly salted water for about 5 minutes, then let the water drip off. Dice carrots and briefly pre-cook them. Cut bacon into strips, dice onions.

2. Melt butter in a pot, fry bacon and onions. Sprinkle flour on it and stir well. Pour in milk and broth and bind it. Then finally flavor it.

3. Put potatoes, broccoli and carrots into a greased casserole, pour sauce on them and put JARSLBERG on top. Bake in the oven for about 20 minutes at 200 °C. Bon Appétit!

For more tasty recipes with Jarlsberg cheese visit the following website.


Jarlsberg

(10 kg / 45 % Fett i. Tr.)

Art. Nr. 17-2908
aromatisch
 

Ridder

(2,0 kg / 60 % Fett i. Tr.)

Art. Nr. 34-2910
pikant
 

Snofrisk

(1,0 kg / mind. 60 % Fett i. Tr.)

Art. Nr. 72-2903
mild
 

 
Cheese from Norway
Tine Cheese