This summer, Jarlsberg launched its second annual Global Burger Awareness campaign, starring two of everyone’s summer favorites: Burgers and Cheese. As part of the campaign, Internationally acclaimed chef Elizabeth Haigh, who is considered to be one of the brightest shining stars on the London culinary scene, created four burger recipes, each with an essential story: the Northern Temptation, Nutty Mushroom Melt, Orient Cheese Express and the Korean Hot Bite.
Photo By Gail
The Global Burger Awareness campaign hit stores and social media, showcasing the excitement and versatility of Jarlsberg Cheese. While the campaign has officially ended, the burgers live on. Check out these international beauties!
The Northern Temptation Burger, based on an exotic Swedish recipe, features regionally specific ingredients such as thinly sliced Reindeer meat, freshly Pickled Chanterelles and Lingonberries. Find the recipe Here.
The Nutty Mushroom Melt is a Vegetarian, mushroom-based burger with Jarlsberg double layered on the patty and the bun, for extra melty goodness. In addition to mushrooms, the vegetarian patty includes black beans, walnuts and rice, and the recipe also includes step-by-step directions for making your own pickles to top the burger. Check out the super easy-to-follow recipe Here.
Are you craving a burger with little extra kick? Try the Korean Hot Bite; a seitan-based veggie burger with melted Jarlsberg that’s first coated in a seasoned-flour mixture — that includes pulverized ramen noodles — and then fried to a crispy finish! Top with Vegan Kimchi, et voila! Recipe Here!
Homemade Gochujang Mayonnaise (with red chili paste) is a secret ingredient of the Orient Cheese Express Burger. This is a juicy beef burger that you can make with or without added bone marrow. Find the recipe Here.
Enjoy, and thanks to Jarlsberg for the delicious cheese featured in this post!
Do you like cheese? I sure do. Cheese is my favorite food group! For me, one of the most exciting things about making a quesadilla or grilled cheese sandwich, or heating up a slice of pizza, is when a bit of melting cheese oozes onto the surface of the hot pan and bakes into a little cheesy wafer of impossibly delicious goodness. Step away from the crunchy cheese, I say — it’s mine! But seriously, if the idea of eating crunchy cheese is exciting to you, but maybe the process of grating cheese into a hot pan and waiting for it to get all golden-brown and crisp seems too labor intensive, then you will be glad to learn that Just the Cheese crunchy baked cheese snacks are a thing that exists.
Just The Cheese crunchy cheese snacks are made with 100% natural Wisconsin cheese with no artificial additives or preservatives, so they are gluten free and low carb. Each packages contains two snack bars (just 75 calories each) of crunchy baked cheese that tastes just as delicious as you would imagine. Since Just the Cheese needs no refrigeration, it is the perfect grab-and-go snack for your purse, back pack or desk drawer. And if a cheese-loving friend or co-worker becomes curious when they see you snacking blissfully on your delicious crunchy cheese, well, you have bar to share wit them — that is, if you can bear to part with it.
You could even use Just The Cheese snack bars as a cracker substitute, adding a variety of your favorite toppings (more cheese, anyone?) to create fancy snacks for your next party!
Just the Cheese crunchy baked cheese snacks, made with love by Specialty Cheese Company, come in three simple flavors: Jalapeño (with real jalapeño pepper bits baked right in), Grilled Cheese, and Aged Cheddar. These snacks are currently available only in select brick-and-mortar markets, but you can buy them via online outlets such as Amazon Prime and others. Visit Just The Cheese Dot Com to order yours now!
Jarlsberg 20 Pound Cheese Wheel! (All Photos By Gail)
One of my favorite perks of writing this rad blog is being invited to a really nice press party; one where quality food, drink, atmosphere and fun people all come together to create a memorable experience that I just can’t wait to share with readers. A couple of weeks ago, I was fortunate (and thrilled) to attend the 60th Anniversary Celebration for Norway’s most famous cheese, Jarlsberg – and what a fabulous bash it was! Jarlsberg is popular here in the states, but you might not know much about the rich history of its Norwegian heritage.
Created in 1956, using an original Norwegian recipe, the Jarlsberg brand of cheese has been exported to the United States for over 50 years and is one of America’s most loved and best-selling brands of specialty cheese. It is named after Count Vadel Jarlsberg, whose estate was on the Oslo Fjord near where it was first manufactured. Known for its mild, mellow and nutty taste — unlike any other specialty cheese — Jarlsberg is classified in the U.S. as a Swiss/Emmenthaler type cheese. Jarlsberg (pronounced: Yarls Berg) cheese is one of America’s favorite specialty cheeses, and it’s a crowd-pleaser when served on a cheese board, for snacking, delicious in a sandwich, in an omelet, baked, or melted on top of a burger — and its exquisite melt-ability makes Jarlsberg an ideal choice for fondues. Most surprisingly, because of the process through which it is made, Jarlsberg is naturally lactose-free!
The party was held at Aquavit, a Michelin-starred, Scandinavian restaurant in midtown, which provided an elegant backdrop, complete with gracious, first class service for this special occasion. Jarlsberg CEO and President, John Sullivan was present, along with other Jarlsberg executives, who each addressed the gathering, and later were happy to mingle and chat with guests. We were also introduced to Aquavit‘s Executive chef Emma Bengtsson, who created a special menu for the evening that included Jarlsberg Cheese and other Norwegian Specialty Cheeses.
Here are some photos of the amazing food!
What Everyone Was Talking About: Gjetost (AKA The Brown Cheese)
Shortly after I arrived, I was asked repeatedly if I had yet tried “The Brown Cheese” — which was the buzz of the buffet. You can see what they were talking about on the right side of the platter in the above photo. Made under the Ski Queen brand (a subsidiary of Jarlesberg’s parent company, Tine) this Norwegian cheese is called Gjetost, and it includes a mixture of cow and goat’s milk. Gjetost has a unique, sweet flavor due to the way in which it is processed. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The milk is then curded and pressed. This distinctive “brown cheese” (brunost) became popular as a skiers’ snack and thus was given the label Ski Queen. It is widely popular among Scandinavian-Americans, and children especially are drawn to its sweet flavor. I must agree, it was uniquely delicious! Brown Cheese!
Another Tine brand is Snøfrisk cream cheese spreads, which are made from 80% goat’s milk and 20% cow’s cream. A touch of salt is added and that’s it: there are no artificial additives, preservatives or colorants. The creamy consistency of the cheese makes it perfect for use on a cracker, bread or as a snack together with fresh cut vegetables, nuts or honey. Snøfrisk is the creamiest, lightest cream cheese I’ve ever tasted! At the party, we got to try the original flavor as well as two of four flavored varieties, Red Onion & Thyme and Wild Ramson Garlic, which will soon be available to buy here in the States along with Dill and Horseradish flavors.
Also present on the buffet were Jarlsberg Cheese Crisps, which are a new product for the brand. These incredible savory, crunchy baked crackers are handcrafted in small batches, and made with freshly shredded Jarlsberg Cheese that is immediately sprinkled on top of the crunchy crackers just prior to being baked. Jarlsberg Cheese Crisps take the mild, mellow and nutty flavor of Jarlsberg Cheese and bake it into a delicious crunchy snack. The Cheese Crisps in come in four flavors including Rosemary & Olive Oil and Mediterranean Sea Salt (pictured above), as well as Chipotle and Garlic & Herb. They are sturdy enough to hold a variety of toppings, and taste especially fantastic with a glass of red wine!
Also new to the brand are Jarlsberg Cheese Snacks, packaged cheese sticks which were cleverly hiding among the twigs of this centerpiece. At just 70 calories per snack, I threw a couple in my bag to take home!
The party got pretty crowded, but if you had trouble getting close to the buffet, there were no worries, as passed hors d’oeuvres from Chef Bengtsson were also offered.
Everything was so yummy!
There was also a full bar with top shelf alcohol, and they would make any kind of drink you wanted. It was amazing!
Look, a tray of Negronis!
Cosmos and Wine made us feel fine!
They were also serving authentic, chilled Aquavit (above, right). Aquavit (“Water of Life”) is an important part of ScandinavianDrinking Culture, where it is often enjoyed during festive gatherings, such as Christmas dinners and weddings, and as an aperitif. Although the recipes can vary, this Aquavit was vodka infused with cardamom and figs. It tasted like sweet fire. Skol!
Thanks to both Jarlsberg and Aquavit for a truly wonderful evening!
The French Cheese Board opened its first US concept store in New York City’s SoHo neighborhood in Mid-May, and we attended the opening party; because, free cheese! At this boutique storefront, which is located at 41 Spring Street, Certified Cheese Masters will showcase their knowledge of flavor chemistry and cheese and beverage pairings. The flagship location will also serve as a customizable venue for cuisine, art, lifestyle, education, and more. The FCB plans to leverage its partnerships with industry and pop culture influencers to create private events in year-long programming.
They also try to make the cheese displays look like art, or sweets, which is fun. However, you can tell by the way it smells in there, that they are selling cheese. Just giving you a head’s up on that.
The mission of the FCB, the umbrella organization for French dairy products, is to create awareness about the variety of cheeses from France available on the U.S. market. The organization also provides a platform for information, communication and exchange of ideas between French cheesemakers, researchers of the French dairy sector, artists, designers and chefs.
Do you enjoy looking at the paintings of contemporary pop artist Mark Kostabi? I sure do. There are a few reasons why I never miss an opening reception for an exhibit of Mark’s work: not only is there a ton of great art to look at and talk about with other cool, art-loving people, but it is always a good party and a chance to, as it is sometimes referred to in the vernacular, “make the scene.” And I enjoy making the scene.
I got a good shot of this sculpture, because no one else was in the gallery yet.
Just this past Thursday, I had a chance to make the scene at Mark’s current exhibit, which is going on at the Martin Lawrence Galleries on West Broadway — a very nice venue. Before I get to talking about the paintings, I want to point out how this artist reception differed from 99% of all other art openings. Please see visual documentation below.
Look at all that cheese!
Celebrity Photographer Derek Storm was overheard to say that these wheels of fine, spreadable soft cheeses reminded him of Donuts. Mmm…cheese donuts.
So much free cheese was available — and also, wine! — it was pretty much the greatest art opening, ever. It looks like the cheese extravaganza was sponsored by a place called Castello Cheesemonger. Their cheese made me happy.
Now, on to the Art! A good number of Mark’s new paintings belong to series I made up in my head called “Barbie’s Happy Fun Day on Acid.” Get an idea of what I am talking about below.
Dancing Barbie on Acid.
Barbie Dreams of Being On Acid.
Barbie’s Self-Reflection (On Acid).
Do you see what I mean? I love all these paintings. You can interpret them to mean what ever you want, really. Art!
The last time I saw this very beautiful painting, it was sitting on the floor of Mark’s studio, Kostabi World. Now, it is in a gallery and you can buy it!
I interpret the above painting to be a statement on consumerism and how it weighs you down like little men are hanging on to your legs.
I deliberately left the rack of chimes in that photo to remind me to mention that Mark is not only an amazing artist but also a gifted composer and wildly talented pianist. At the opening, Mark performed a few of his original compositions with his trio that includes Bassist Paul Nowniski and Drummer Keith LeBlanc. It was awesome.
The painting above is called Twister Sister and it is of a lady (Acid Barbie, perhaps) playing a game of Twister on a Damien Hirst Spot Painting. I desire to own it.
This one is cool, because it goes from being in Black and White to being in Color — just like the Wizard of Oz!
This is a photo from the ’80s of Mark with Andy Warhol and Jean-Michel Basquiat, in which the coolness factor is off the charts.
I love this one a lot, too.
And this one, of an Angel with her Cat. What is making that pink glow that you see leading down from the ladder? I want to find out.
This is definitely a must-see exhibit, so don’t miss it!
Martin Lawrence Galleries is located at 457 West Broadway (Between Houston and Prince) in Soho, NYC.
Do you like melty cheese? I sure do. You might recall that back in February I attended the Winter Food Fete, where I was introduced to Roth Raclette cheese, and thus began a new love affair with most delicious melty cheese I have ever tasted.
In addition to their original, Montanella Raclette, Roth has introduced three new flavors this Spring, including Mediterranean – with garlic, black olives & sundried tomatoes – Five Peppercorn, and Roasted Garlic. Holy Cows Milk!
Here’s a bit of insight as to why Raclette is such exceptionally delicious cheese: by combining Swiss traditions and the finest Wisconsin milk, Roth creates each flavor variety of Raclette cheese – which is characterized by a firm texture, pale-yellow color and scattered small openings.
Roth Raclette has a mildly nutty and distinctive, aromatic flavor that intensifies when heated – which makes Raclette ideal for melting. At Food Fete, Roth Cheese Representatives served samples of the Raclette is its meltiest state, on small rounds of bread after heating it briefly in tiny iron skillets. Seriously, it was cheese heaven.
Obviously, I asked to receive samples to review for the blog, and they were happy to oblige. Over the past weeks I have been especially enjoying the Mediterranean variety, as I find that the addition of Olives and Sundried Tomatoes enhances some of my favorite foods on which I enjoy eating melted l cheese.
On a chilly Saturday afternoon I made this lunch of melted Raclette on a toasted English muffin, served alongside a grilled chicken apple sausage. It was the most delicious lunch. You almost cannot do better than this. It follows that Raclette makes insane grilled cheese sandwiches.
I enjoy eating pasta and it is easy to make at home. Raclette is an ideal substitute for the standard go-to pasta toppers such as mozzarella or parmesan cheese.
Raclette crumbles very well; good to know if you do not feel like washing your cheese grater (hereon.biz electric cheese graters guide can be a useful one). Here are some meatballs I made with sauce and Raclette cheese crumbled on top. Delish!
The bottom line is that Raclette is simply delicious cheese and you surely will be thrilled with its taste and texture should you choose, like me, to just be a cheese purist. If you care to be a bit more adventurous, however, Roth’s website has lots of delicious recipes for cooking with Raclette cheese that you can explore at This Link! Buy Roth Raclette Cheeses online or find a retailer in your are Right Here.
In anticipation of an extra festive holiday season — which always seems to arrive sooner than you expect — The fall Editor Showcase food and networking event took place on October 15th at the New York Marriott Marquis. This fun and well-attended event was packed with tastings and cooking demonstrations for over two dozen brands of food and kitchen equipment to make sure everyone is fully prepared for all of the parties and food-centric events that will kick off with Thanksgiving in just two short weeks!
Here are some of our favorite exhibitors from the show!
Farm Rich makes a line of frozen snacks that you just pop in your oven to create amazing hot hors d’oeuvres that will win you fans every time. We fell in love especially with their Chili Cheese Bites (filed with real chili, not just chili peppers), which are just insane. Their Toasted Raviolis were also a huge hit with the crowd.
Athens Mini Fillo Shells are a product that every party hostess will want to have on hand for easy preparation of both sweet and savory snacks! The shells come fully pre-baked and all you need to do is add your favorite filling and heat. So convenient!
Of course, Athens had an assortment of prepared mini quiches and tiny cheese cakes, as well as other taste tantalizing surprises, to give use more clever ideas of how to serve these shells at your next party! So yummy!
Legends from Europe is a campaign uniting five authentic PDO (Protected Designation of Origin) products from Europe, including Prosciutto di Parma and Parmigianio Reggiano — two of our favorite things to eat! Legends from Europe offered show attendees the chance to sample a full spread of snacks featuring its products and also had recipes on hand so you can make these delicacies at home.
Bertoli Olive Oil has grown to become the world’s Number 1 Olive Oil brand. Bertoli offers a variety of oils which we were able to sample brushed on delicious Italian bread. Bertoli had something else going for them at their booth which we found hard to resists: Chef Fabio Viviani!
What a charmer he is! Bertoli were very smart to align with Fabio because I’d buy whatever he is selling.
Success brand boil-in-bag rice has been a best selling brand for years and it tastes great in a variety of recipes, samples of which they had on hand at Editor Showcase.
Bourbon Raisin Rice Pudding made with Success Basmati Rice is super easy to prepare and tastes rich, sweet and exotic.
Success Jasmine Rice is used in this exceptional recipe for Laotian Nam Khao (Crispy Rice Balls), which were devoured by attendees very quickly!
Alouette Cheese Spreads had a couple of exciting new “Bold” flavors to preview including Wasabi Cheddar, which is just mind blowing, and Buffalo Cheddar — which is sure to become a favorite as well! While these new flavors will not be available until February, 2014, there are tons of other flavors for you to try in time for the holidays. Alouette Cheese Spreads are convenient for entertaining on the fly, and come in resealable tubs which keep them fresh.
If you want to get super fancy you can even hollow out a pineapple and impress your guests by serving your favorite dip made from Alouette Cheese Spreads right from the pineapple! Crazy!
Just look at this lovely display courtesy of the National Pasta Association. Nobody loves pasta more than I do, so I was way into all of the tasty and healthy recipes they had to give out as part of their Pasta Fits promotion, such as this yummy past salad picture below.
If you enjoy making your own healthy juices, smoothies and sauces — or just like to cook a lot of recipes that require a first rate food processor — then you will not be able to live much longer without a Ninja Ultima Blender. The Ninja distinguishes itself by the multi-blade core that does a superior job of chopping and pureeing foods. Check out the side by side comparison above: Some Other Brand on the left, Ninja on the right. Behold the clear winner in blended results. Ninja!
Cooking Planit was giving out these cookies as well as bad ass magnetic photo recipe cards to promote this super cool website and mobile app that provides home cooks with step-by-step instructions to create full meals. They call it a “GPS for the Kitchen” – what an exciting and fun idea! Visit Cooking Planit at This Link!
Okay, here is product that I would literally eat all the time:Mann’s Sunny Shores Veggie Mac-N-Cheese, which contains everything you need to make a fine dinner of Macaroni and Cheese with Broccoli in one bag! Also, please note above they it comes in a bacon variety, ‘Nuff said.
Last, but not least, I would like to give an extra special shout out to Sartori Cheese, producers of artisan and premium cheese for seven decades! Sartori makes the most delicious cheese you have ever tasted — and I have tasted a lot of cheese. They also gifted me with this coveted swag of a reusable insulted canvas tote filled with five different varieties of their awesome cheese plus a set of wine glass charms! Sartori Cheese!
I spotted this “Cheese Dog” painting on Bowery near Spring Street. I put the “#Cheese NYC” Tag into Google but all I got were pictures of cheese or tasty cheese food products found in NYC – which makes sense, but still.
If you enjoy the idea of combining delicious foods with fun and easy home entertaining, then you should probably consider having a fondue party. I was recently introduced to Emmi brand Fondue, a product of Switzerland that you can buy now in the States. The idea of making fondue in your home probably seems like a hassle, but Emmi makes it so easy! I will tell you how easy right now.
Easy Step By Step Instructions!
First of all, I would like to thank my friend Lauren and her lovely teenage daughter Sophia for hosting the Fondue Party in their home, and helping with the minimal prep work. Here is all you have to do to have a fun, easy and delicious dinner party!
Emmi cheese fondue is made with natural Swiss cheese, white wine, kirsch brandy, salt and other spices to give it the authentic taste of Fondue that you would enjoy in a fine specialty restaurant. All you have to do is squeeze the fondue from the foil packet (which keeps it shelf fresh for months) into a fondue pot or enamel sauce pan and heat it up.
While the fondue heats under a watchful eye, prepare the food items that you will dip into the cheese. We had a crusty loaf of bread, which I cut into cubes.
We also chose lightly steamed fresh broccoli and baby carrots as dippers. The Emmi fondue package lists other appropriate dippers, but you can get creative according to your tastes. We were thinking that maybe next time we will choose some cubed ham.
The Fondue was hot in under ten minutes and ready to enjoy! Emmi Swiss Fondue has an excellent consistency – thick but not gloppy – and a rich cheese flavor enhanced by the wine and kirsch. One package easily feeds two hungry adults.
After a short period of rest, it was time for dessert!
Emmi makes an amazing Swiss Chocolate Fondue which was even easier to prepare than the cheese fondue. Do you see two packages there? Each serves two people. We made them both.
This is what the fondue looks like before it melts. The white spots you see are little morsels of white chocolate inside the larger, bittersweet chocolate nuggets. Oh, man.
Over low heat it melts very fast! Smooth!
Reccommended dippers for the chocolate fondue are cut up fruits, cookies, marshmallows or cubes of pound cake or angel food cake. We cut up a couple of fresh pears, an apple and some bananas. Confession: we dipped the bread left over from the cheese fondue into the chocolate also. It was insane. Lauren noted that the melted chocolate perfectly enrobed each piece of fruit.
This pot may look empty but, trust me, we scraped it clean.
So, there you go: Delicious. Easy. Fun. Emmi Fondues sell for between $8 – $10 depending on the vendor. Lauren and I definitely agree that they are super convenient and an excellent value. Why not put an Emmi Fondue Party on your To Do List right now!?