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 Discover new and interesting ways to eat Jarlsberg. Click on the images to find out more… For more Jarlsberg recipes on our international website click here.
 Trina Hahnemann is a Scandinavian inspiration and an acclaimed Nordic chef. Maintaining an enthusiasm for cooking since childhood, Trina has worked as a chef since the early 1990s, running a number of catering businesses. She regularly appears on Scandinavian TV and writes a weekly column for Denmark’s leading woman’s magazine in addition to contributing to a number of other magazines in many countries. Trina has written a number of insightful cookery books including The Scandinavian Cookbook and The Nordic Diet. Trina encourages healthy and wholesome cooking as a way of life and is a key supporter of the Nordic Diet which is considered to be as healthy as the Mediterranean diet and is becoming increasingly popular across northern Europe. Much of the ethos behind the Nordic Diet stems from using particular Scandinavian foods, whilst taking advantage of fresh seasonal items. Trina is a big fan of Jarlsberg cheese and has developed a number of exclusive recipes to demonstrate its versatility, ease of use and delicious taste! Nordic Rye Pizza Dough by Trina Hahnemann Jarlsberg, Bacon and Potatoes Pizza by Trina Hahnemann Jarlsberg Bread Recipe by Trina Hahnemann Salad with Kale, Apples, Walnut and Jarlsberg by Trina Hahnemann Nordic Rye Pizza Dough by Trina Hahnemann2 pizzas Serves 4 Dough: 25g yeast 300ml lukewarm water 300g rye flour 150g durum tipo 00 flour or plain flour 1 tsp salt Dissolve yeast in 50 ml of lukewarm water, then stir into 2 tbsp of the rye flour and 1 tbsp plain flour, stir it into a paste, let it rest under a tea towel for 30 minutes. After the 30 minutes, then stir in rest of the water, add the rest of the flour, and salt. Now knead the dough well until it is smooth, place in a big bowl, cover with a tea towel, and leave to rise for 1½ to 2 hours. After 2 hours the dough is ready to use for the pizza.
Jarlsberg, bacon and potatoes pizza by Trina Hahnemann1 Portion rye pizza dough Topping: 1kg raw potatoes 300g bacon 220g shredded Jarlsberg cheese 3 tbsp olive oil 5 sprigs of rosemary Salt and freshly ground pepper Olive oil to brush with Wash the potatoes and cut into very thin slices, keep the skin on, rinse rosemary, remove the stems. Cut the bacon into small cubes, then pan fry for 5 minutes to golden brown. Mix in a large bowl the potatoes, rosemary, bacon and cheese and salt and pepper, leave until the dough is ready! Preheat the oven to 220°C. Roll out the dough to 2 very thin large round pizzas, place on greased baking tray, then brush the rolled out pizza with olive oil, divide the potato mix on the two pizzas, and spread out evenly. Place the pizza on a greased baking tray and bake in a oven at 220°C for 20 to 25 minutes. Serve the pizza with a green salad.
Jarlsberg bread by Trina HahnemannNice brioche-like Nordic bread, serve with salad or soup, or for breakfast with jam. Serves 6 or 8 25g fresh yeast 4 tbsp lukewarm water 4 tbsp lukewarm whole milk 3 eggs 175g shredded Jarlsberg cheese 175g melted butter 1 tsp freshly grounded pepper 1 tsp sea salt 1 tbsp fine chopped freshly thyme 450g plain flour 1 tbsp olive oil 1 egg beaten together In a bowl stir together the yeast with the water and milk and let it rest for 10 minutes. Then add the eggs and the melted butter and stir again. Now add rest of the ingredients and mix the dough very well. Turn the dough out onto a lightly floured surface and knead well for 5 minutes. If you use a machine let run for 5 minutes as well. Now place the dough in to bowl and cover it with a tea towel and let it rise for one and a half hour. After the dough has risen, form a long sausage-like bread, bend it so it becomes round and place it on a piece of baking paper on a baking tray. Let rise again for 30 minutes and then brush it with the beaten egg. Bake in preheated oven at 200°C and for 30 minutes, place on a wire rack to cool down before serving. Serve warm.
Salad with kale, apples, walnut and Jarlsberg by Trina HahnemannServes 4 200g kale 100g walnuts 100g Jarlsberg cheese 2 apples Dressing: 1 tbsp Dijon mustard 2 tbsp white wine vinegar 1 tbsp honey 2 tbsp rape seed oil Salt and freshly grounded pepper Chop the kale medium fine, roast the walnuts on a dry pan and when they have cooled down roughly chop them, cut the Jarlsberg cheese into small cubes, cut the apples into small slices. Mix all the ingredients in a large bowl. Whisk the dressing together, and mix the dressing into the salad just before you serve it. Serve for lunch or for dinner with chicken or duck breast.
 Jarlsberg BLT Club Sandwich Deli Mature Jarlsberg Potato & Courgette Gratin Jarlsberg Summer Garden Salad Turkey and Jarlsberg Cheese Waldorf Wrap Croque-Monsieur with Jarlsberg Lite Grilled Jarlsberg Cheese and Apple Sandwich Warm Flour Tortillas with Jarlsberg Cheese and Peppers Jarlsberg Winter Salad Jarlsberg Spring Roll with Apple & Herb Chutney  Jarlsberg BLT Club SandwichServes 4Ingredients: 12 slices of your favourite bread 8 slices of Jarlsberg 8 slices of grilled bacon 4 sliced tomatoes 16 lettuce leaves 1 tbsp dressing For the Dressing: 1 tsp mayonnaise 1 tsp creme fraiche ½ tsp Dijon mustard ½ tsp curry powder 1 tsp lemon juice Sugar, salt and pepper Jarlsberg turns a regular BLT sandwich into something special. 1. Spread half of the dressing on the first slice of bread. 2. Add lettuce, tomato, Jarlsberg and then top with grilled bacon. 3. Repeat this one more time and top with the third slice of bread.
 Deli Mature Jarlsberg Potato & Courgette Gratin1 PortionTry this easy dish by itself or as an accompaniment to any fish or meat course. Ingredients 2 small potatoes peeled ½ courgette 1 tbsp butter 50g grated Deli Mature Jarlsberg Fresh or dried thyme to taste 1. Heat the oven to 200°C / Gas Mark 6. 2. Wash and cut the potatoes and courgettes into very thin slices. You can use potato on its own if you have no courgette. Arrange the slices of potato and courgette in layers, in an ovenproof dish. Brush with melted butter and sprinkle over with the Deli Mature Jarlsberg and thyme. 3. Bake for approximately 30-35 minutes until cooked through and serve as a light lunch dish.
 Jarlsberg Summer Garden SaladServes 4Tasty, healthy and colourful. Try our version of a Summer Garden Salad with Jarlsberg Makes 4 large sandwiches To make the salad 200g/ 7oz Jarlsberg 200g/ 7oz ham 4 tomatoes 4 hard boiled eggs 4 slices of toasted bread for croutons Lettuce Vinaigrette ½ ml / 1.5 fl oz extra virgin olive oil ½ ml / 1.5 fl oz sunflower oil 1 tsp mustard 1 finely chopped shallot onion 2 tbsp lemon juice Salt and pepper to taste 1. Cut Jarlsberg and the ham into thin sticks, slice the tomatoes into 8, and slice the hard boiled eggs into quarters. 2. Toast the bread and cut them into small squares. 3. Tear the lettuce into bite sized pieces. 4. Carefully mix all the ingredients and serve in a bowl or on plates. 5. Drizzle the salad with dressing to taste.
Turkey and Jarlsberg Cheese Waldorf Wrap
Serves 4300g cooked turkey meat, shredded 300g celery, thinly sliced 100g Jarlsberg, grated 1 apple, chopped 40g walnut kernels, chopped 4 tbsp crème fraiche Cracked black pepper to taste Squeeze of lemon juice 4 large tortillas for wraps Place the turkey, celery, apple, and walnuts into a mixing bowl. Dress with the crème fraiche, lemon juice and pepper. Toss together gently until evenly coated. Add the Jarlsberg and mix in gently. Divide the prepared mixture into 4, place some in each wrap and roll up tightly.
Croque-Monsieur with Jarlsberg Lite
Serves 48 slices of sandwich bread 2 tbsp low fat spread 1 tbsp Dijon mustard 8 slices of ham 8 slices of Jarlsberg Lite Spread the slices of bread on both sides with the spread. Take 4 of the slices of bread and spread mustard onto one side of each slice. Then add a slice of ham, a slice of Jarlsberg Lite and cover with a slice of bread to make 4 sandwiches. Toast in a medium heated frying pan on both sides until the bread is golden brown and the Jarlsberg is melted.
Grilled Jarlsberg Cheese and Apple SandwichServes 1 1 slice of Jarlsberg ½ an apple, sliced 2 slices of bread Sugar to taste Cinnamon to taste Toast the slices of bread. Place the cheese on one of the pieces of toast, then arrange the apple slices on top of the cheese. Sprinkle with sugar and cinnamon. Grill until the cheese is melted and lightly golden. Top with the other slice of toast and slice the sandwich in half.
Warm Flour Tortillas with Jarlsberg Cheese and PeppersServes 4 1 red bell pepper, diced 1 green bell pepper, diced 1 red onion, diced 1 tbsp olive oil 1 tbsp crème fraiche Freshly ground black pepper 1 tbsp chopped fresh chives 4 large flour tortillas 8 slices of cooked ham 8 slices of Jarlsberg Preheat oven to 200°C. Pour the oil into a roasting tin, add the peppers and onions, then gently toss so that the vegetables are coated in the oil. Roast in the oven until they are lightly browned and cooked through. Remove from the oven and turn the oven down to 180°C. Stir in the crème fraiche. Season with black pepper and mix in the chives. Divide the mixture between 4 tortillas. Top each tortilla with 2 slices of ham and 2 slices of Jarlsberg, then wrap each roll tightly in foil. Bake in the oven for 10 minutes. Remove the foil and cut each wrap in two. Serve immediately with a green salad and sliced tomatoes.
Jarlsberg Winter SaladServes 4 – 6 175g Jarlsberg, cut into chunks 1 clove garlic, halved 1 Iceberg lettuce, shredded 150g cooked ham, shredded 150g cooked chicken, shredded 4 hard boiled eggs, shelled and quartered 3 medium tomatoes, cut into quarters 1 green pepper, thinly sliced 1 red pepper, thinly sliced Salad dressing of your choice Rub a large salad bowl with the cut surface of the garlic clove, then discard the garlic. Place the lettuce and peppers in the bowl. Add the ham, chicken, tomatoes, Jarlsberg and eggs, then toss together gently. Drizzle with your favourite salad dressing before serving.
Jarlsberg Spring Roll with Apple & Herb Chutney (Makes approx 12 rolls)200g Jarlsberg grated 200g red onion finely chopped 200g red cabbage finely sliced 2 tbsp torn basil leaves 50g rocket leaves shredded 2 tbsp cider vinegar Salt, sugar and pepper 1 pack filo pastry Melted butter Fry the onion in a little oil, add the cabbage and cook for a few minutes until it begins to soften. Add the rocket and basil leaves and season to taste with salt, pepper and sugar. Leave to cool. Stir grated Jarlsberg in to the mixture. To make the spring rolls, brush each sheet of filo pastry with butter and layer 3 sheets together. Place on non-stick baking tray and bake for approx 10 minutes at 220°C until golden brown and crispy. Ingredients for Apple and Honey Chutney 25g butter 50g red onion finely sliced 3 tbsp honey 3 tbsp cider vinegar 4 apples cored and grated ½ vanilla pod 2 tbsp basil leaves torn Melt the butter and sauté the red onion for 5 minutes. Add the vinegar and honey. Stir in the apples and cook on a low heat for about 10 minutes. Allow to cool slightly and stir in the basil. Season to taste. Serve the warm Jarlsberg Spring Rolls with Apple chutney on the side. Delicious as a light meal or starter.
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