Norwegian Jarlsberg Cheese

Jarlsberg is one the most popular cheeses that are imported into the United States. This Norwegian cheese, named for the county that it is produced in, was created in 1956 from and an old 1830 Swiss recipe. Jarlsberg cheese was introduced to the world in 1961 and has become one of Norway's biggest exports throughout the world.

Jarlsberg is made from partially skimmed pasteurized cow's milk that is coagulated with animal rennet. Specially formulated bacterial cultures are added to the curds which are then pressed into cheese molds, salted, allowed to age from 1 to 15 months and then coated with an inedible yellow paraffin coating. All of these procedures are done under strict laboratory conditions and regulations. Most of the Jarlsberg that reaches our shores is aged about 3 months and has a semi-firm, smooth yellow paste that has many large and small holes throughout. 

The flavor is slightly nutty and salty with a sweet buttery smooth mouth feel. The overall flavor profile is not overly complex or strong. There is another version that is called Jarlsberg "Reserve" and it is aged from 12 to 15 months, this will have a bigger flavor and aroma, you will most likely have to ask for it by it's "Reserve" name.
When shopping for this cheese, do not purchase it if it looks dry, cracked or has any mold on it. Always try to get a small sample to taste to make sure it's flavor agrees with you.

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This is a very nice cheese to use for grilled cheese sandwiches or thinly sliced on grilled meat sandwiches and hamburgers. As a snack cheese serve it with grapes or other semi-sweet fruits. Both the regular Jarlsberg and the Reserve can be purchased without the paraffin rind coating.

Wine Paring: Light spicy whites like Alsace Sylvanner or Treminer

Feta Cheese Four Varities For You To Consider

Since Feta cheese is made in several countries it really deserves a category all to itself. The most widely found variety of Feta is from Greece but it is also produced throughout the Balkan countries, France and the United States. It is a young sheep milk cheese that is soaked in a brine solution which helps to stop the aging process.This way the cheese stays young and has a fresh flavor although it can be overly salty. If the cheese is too salty for your taste simply rinse off the brine water. Feta is a simple cheese that can be served with accompaniments like olives and a good hearty bread. It is also a great addition to salads. All of the varieties mentioned below are equally good so try them all and see which one you prefer. The brand names of Feta are not that important but try to find one that is imported.

Greek Feta is the best known and most popular. It is a young sheep milk cheese that tends to be crumbly and quite salty. The flavor is mild and the texture may seem to be a bit dry.

Bulgarian Feta is also made from sheep milk that has been soaked in brine but it is usually less salty and has a creamier texture and flavor than its Greek cousin.

French Feta cheese (Valbreso) is produced in the southwest regions near the Mediterranean Sea. Here sheep are free to graze on the area's wild and rugged plateaus and their milk is also used in the production of the world famous Roquefort blue cheese. The French version is similar to its Bulgarian counterpart in its texture and creaminess but its flavor has just a slight tang and is a bit less salty.

Most American Feta is produced in Wisconsin and is made from cow's milk. It is also put into a brine solution but it is less flavorful than it's sheep milk cousins. If you can find an American version that is made from goat's milk try it and you will notice a much more flavorful cheese.

Feta can be served crumbled in salads, melted into omelets or eaten with sweet fruits like grapes or in season melons.

Wine Paring: Serve it with a good dry Rose’ or a white wine like Sauvignon Blanc.

Spanish Cabrales A Royal Blue Cheese From Spain

Cabrales is  produced in the rugged mountains of the Asturias region of Spain and is DOP Certified.Traditionally the cheese was produced from the local milk of cows ,goats and sheep and then wrapped with sycamore leaves. However, most of the Cabrales that we see in the United States today is made solely from cow's milk and is wrapped in foil. This Spanish blue cheese is made in the spring and summer using centuries old methods of production and aging.

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Details: The locally collected milk  is allowed to sit for three to four hours before goat rennet is added and the curdling process begins. The curds are then molded into 5lb wheels and set in  caves to age. After about a week the young cheeses are pierced with steel needles to allow the natural bacteria in the caves to seep into the white paste. This produces.veining in the interior paste that is very intense  and tends towards being purple in color. It should be noted here that Cabrales is not made by injecting penicillium mold so it's veining is natural. The curing process proceeds from the outside (the rind) to the inner paste, thus producing an inedible natural rind that can look very unsightly and is extremely salty. The local limestone caves provide the perfect environment for aging this great cheese at  45-55F and 90% humidity. The normal aging process lasts from two to six months however, the Cabrales that is imported into the United States is aged about 2 months and has a mellower flavor the longer aged cheeses. If after trying Cabrales you find it to be overpowering  you can substitute Stilton for it. 

Tasting notes:The aroma and flavor of Cabrales are strong and pungent, this cheese is not for the weak hearted. The flavor is explosive and powerful with a decidedly salty note and a spicy finish. As the cheese ages the the salty flavor will increase, the veining will get darker and pockets of crystalized amino acids will begin to form, all of this adds several magnitudes of intense flavor and aroma.

When shopping for Cabrales look for cheeses that have a clean light yellow crumbly but moist interior paste and thick veining. If the interior paste is gray or is oozing it is a sign that the cheese is past its prime and will be a very unpleasant purchase.

Serve Cabrales with sweet fruits like grapes figs or melons and crusty bread for brunch. It also livens up all vegetable salads and pairs well with almonds and walnuts. Cabrales is an excellent blue cheese for melting over grilled or roasted meats. Mashed with a bit of unsalted butter or heavy cream, it is delicious served as a spread for baguette slices, crackers, or fruit.

Wine Paring: Strong Spanish reds like el Bierzo, Navarra, Rioja and sweet or dry Spanish Sherries.