Sliced Archives | Cheese Atlas

Gjetost

Cheese Atlas — Fri, 03 Mar 2023 03:03:05 +0000

Gjetost is a Norwegian cheese that has gained popularity for its unique caramel-like flavour and texture. In this blog post, we will explore the origin, production methods, flavour and best pairings for this cheese.

What is Gjetost?

Gjetost cheese originated in Norway, where it has been made for hundreds of years. The name “gjetost” comes from the Norwegian words “gjet” meaning goat and “ost” meaning cheese.

As its name indicates, it is made using the leftover whey from goat’s milk being used to make cheese. Traditionally, Norwegian farmers would boil down their goat’s whey until it caramelised into a solid brown block. In addition to Gjetost, Norwegians also make a cow’s milk version of this “cheese” called Brunost.

Who makes Gjetost?

The history of Gjetost dates back to the Viking era, where it was a staple food for the Norsemen during their long voyages. The cheese was known for its long shelf life and its ability to provide energy and sustenance during long periods of travel. Over time, it became a popular cheese in Norway and has since gained popularity worldwide.

Gjetost cheese is primarily produced in Norway, although it is also made in other Scandinavian countries and some parts of the United States. In Norway, the cheese is produced in the mountainous regions, where goats are raised.

Some of the most well-known producers of brown cheese include:

Tine, a Norwegian dairy company
Ski Queen, a brand of Gjetost cheese that is sold in the United States.
Other producers of include Jarlsberg, Ekte Gjetost, and Nøttebrun.

Production method

Gjetost cheese is made by boiling down whey from goat’s milk until it caramelises into a solid block. Typically, artisans produce small batches and the boiling process can take several hours. The resulting cheese has a distinct sweet and savoury flavour, as well as a creamy texture.

Gjetost cheese has a unique flavour that is both sweet and savoury. Moreover, it has a caramel-like flavour with hints of butterscotch and a slightly nutty taste. And its texture is soft and creamy, and it is easy to spread on crackers or bread. The aroma of the cheese is mild and slightly sweet.

Serving guide

Gjetost cheese pairs well with a variety of foods, including fruit, nuts, and bread. Some of the best pairings for Gjetost include:

Apples or pears
Walnuts or almonds
Rye bread or sourdough bread
Honey or maple syrup
Lingonberry jam or other tart fruit preserves

Alternatives to Gjetost

If you are looking for alternatives to Gjetost, consider trying:

Brunost – a cow’s milk version of brown cheese which is sweeter and less tangy.

Buttermilk Ricotta – another whey cheese. But unlike Gjetost or Brunost, it is not cooked until it caramelises. Nevertheless, Ricotta is a fantastic spread.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Gjetost appeared first on Cheese Atlas.

Havarti

Cheese Atlas — Sat, 16 Jul 2022 06:54:33 +0000

Danish cheeses don’t get much more famous than Havarti. Read on to learn about the history of this “holey” cheese from Denmark.

Where does Havarti come from?

Native to Denmark, Havarti was invented in the mid-1800’s by Hanne Nielsen, who named it after her farm, Havartigaard. This pressed uncooked cow’s milk cheese quickly rose to prominence and became a staple in Danish cuisine.

How is Havarti made?

In order to make Havarti, Danish cheesemakers pasteurise raw cow’s milk and add the required cultures. Once the milk has coagulated into curds, they drain the whey and transfer the curds into moulds. Then, they press the newly formed cheese in the moulds and let them cool before brining.

Overall, Havarti can spend from a few months to a year in the maturation rooms before it is ready to be enjoyed.

How to serve Havarti

Renowned for its springy texture and subtle sweet and acidic flavour, Havarti is balanced and mild enough to suit most palates. As the cheese matures, its flavour develops to become slightly spicier with notes of hazelnut.

Overall, Havarti is a really versatile cheese. Since it was designed to be sliced, it is only natural that the locals love to eat it in sandwiches. Moreover, it pairs well with red apples, honey, pickled vegetables and a glass of red wine.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Havarti appeared first on Cheese Atlas.

Jarlsberg: Norwegian Cheese with Holes

Cheese Atlas — Thu, 09 Dec 2021 04:06:16 +0000

World famous Norwegian cheese – Jarlsberg – Source

What is Jarlsberg?

Jarlsberg is a pressed cooked cheese that originates from Norway. Because of its iconic spattering of eyes (cheese holes), it is often incorrectly referred to as Swiss cheese.

Since 1956, cheesemakers in Norway have been making this cheese using a secret recipe. As a matter of fact, a handful of trusted people currently guard this decades old recipe.

Over the years, Jarlsberg has become immensely popular around the world with both cheese lovers and chefs.

The cheese’s origins

Jarlsberg’s history can be traced back to the mid-1800s in Norway, but the cheese as we know it today didn’t come into existence until the mid-20th century. The cheese is named after the county of Jarlsberg, where earlier varieties of cheese with large holes, similar to Swiss Emmentaler, were produced in the 1850s.

However, the original recipe for this type of cheese was lost over time. Fast forward to the 1950s, when a team led by professor Ole Martin Ystgaard at the Agricultural University of Norway began working to recreate this style of cheese. After much experimentation, the result was the modern Jarlsberg cheese, which was first marketed in 1956. The team’s goal was to develop a cheese with the characteristic large holes and the rich, nutty flavour reminiscent of Swiss cheeses but with a milder, sweeter twist.

Jarlsberg quickly became popular both in Norway and internationally, and today it is produced in Norway and the United States, available in a variety of forms, from wedges to slices, to suit different needs.

Unique production process

The production of Jarlsberg cheese follows a meticulous process that combines traditional cheesemaking techniques with modern innovations. Made primarily from cow’s milk, the cheese undergoes a specific process of curdling, cutting, heating and pressing to achieve its unique texture and flavour.

One of the most distinctive features of Jarlsberg is its characteristic large holes, or “eyes.” These eyes are formed during the maturation process due to the activity of bacteria used in the cheesemaking process, specifically Propionibacterium freudenreichii. These bacteria consume lactic acid and release carbon dioxide gas, which creates bubbles in the cheese, forming the holes. This process is also what gives Jarlsberg its sweet, nutty flavour.

After the cheese is shaped and salted, it is left to mature for a period ranging from several weeks to months, depending on the desired flavour intensity. During this time, the cheese is stored in cool, humid conditions to allow the bacteria and enzymes to do their work.

What Jarlsberg tastes like

One of the reasons Jarlsberg cheese is so popular is its distinctive, well-balanced flavour profile. The cheese is known for being mild and slightly sweet, with a buttery and nutty flavour that appeals to a wide range of palates. Unlike Swiss cheese, which can have a more pungent taste, Jarlsberg’s sweetness makes it more versatile and approachable. This rings particularly true for people who may find some cheeses too strong or overpowering.

In terms of texture, Jarlsberg is semi-soft and smooth, making it easy to slice, shred or melt. When you bite into it, you’ll notice the subtle creaminess, followed by a lingering nutty aftertaste. This flavour and texture combination makes Jarlsberg an excellent choice for both cold dishes and hot dishes.

How to eat Jarlsberg

Jarlsberg cheese’s versatility is one of its strongest selling points, making it a go-to ingredient in many kitchens worldwide. Here are some of the best ways to use Jarlsberg cheese in your cooking:

Burgers and Sandwiches

Slices of Jarlsberg can elevate any sandwich or burger, bringing a creamy and delicious element that enhances the other ingredients without overpowering them.

Grilled Cheese Sandwiches

Thanks to its excellent melting properties, Jarlsberg is a great cheese to use in grilled cheese sandwiches. Its mild flavour pairs well with a variety of other ingredients, from ham and turkey to tomatoes and avocado.

Cheese Boards

Jarlsberg can be a perfect addition to any cheese board, pairing well with fruits, nuts and crackers. Its nutty sweetness works harmoniously with fresh or dried figs, apples, almonds and walnuts.

Salads

Add some cubed Jarlsberg to a fresh green salad for an extra layer of texture and deliciousness. It pairs particularly well with ingredients like apples, pears and walnuts, making it an ideal choice for autumn salads.

Baked Dishes

Jarlsberg’s melting quality makes it a fantastic cheese to use in baked dishes like quiches, casseroles and gratins. It gives the dish a creamy, gooey texture while adding a mild, nutty taste.

Fondue

Finally, you can use Jarlsberg in a traditional cheese fondue recipe for a twist on the classic. It melts smoothly and adds a sweet, mellow flavour that balances well with the stronger cheeses typically used in fondue, like Gruyère or Emmentaler.

Health Benefits of Jarlsberg Cheese

In addition to its wonderful taste and versatility, Jarlsberg also offers several nutritional benefits. Like many cheeses, it is a good source of protein and calcium, both of which are essential for bone health.

A 1-ounce (28g) serving of Jarlsberg cheese contains about 100 calories, 8 grams of fat, 7 grams of protein, and 200 milligrams of calcium. This makes it a relatively nutrient-dense food that can be a valuable part of a balanced diet when consumed in moderation.

Substitutes for Jarlsberg

Looking for a more artisanal option? Elevate your cheese eating experience by using Comté or Gruyère.

Conclusion

Jarlsberg cheese is much more than a mild, Swiss-style cheese. Its rich history, unique production process, distinctive flavour and versatility make it a favourite among cheese lovers and chefs alike. Whether you’re enjoying it on a cheese board, melting it into a sandwich, or incorporating it into a gourmet recipe, Jarlsberg always delivers a delicious, satisfying experience.

If you haven’t yet added Jarlsberg cheese to your repertoire, now is the perfect time to do so. Its mild, nutty flavour and creamy texture make it an excellent addition to any meal or snack. Plus, with potential health benefits, it’s not only a tasty choice but also a potentially beneficial one for your body!

The post Jarlsberg: Norwegian Cheese with Holes appeared first on Cheese Atlas.