"Jarlsberg cheese Jarlsberg (; ) is a mild cow's-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavor has been described as ""clean and rich, with a slightly sweet and nutty flavour"". It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture."
"Jarlsberg cheese is a trade secret. The largest producer of Jarlsberg cheese is Tine SA. Tine is the largest Norwegian dairy product cooperative. Jarlsberg cheese accounts for 80% of Tine's total export. Tine's United States subsidiary, Norseland, has sold 150 million wheels of Jarlsberg cheese in the U.S. . Jarlsberg cheese was introduced in the United States in 1964. Imports to the U.S. in 1965 were . Since 1979 imports to the U.S. have been limited to . Jarlsberg is the most popular imported cheese in the U.S. , of Jarlsberg cheese was made in the U.S. in Ohio. It"
"walnuts) are rather common ingredients, along with olives and sun-dried pickles, to improve the texture of the bread. Cheese is still extremely popular in Norway, though the variety of traditional products available and commonly in use is severely reduced. Norvegia is a common yellow cheese (produced since the 1890s) as is Jarlsberg cheese which is also known as a Norwegian export (produced since the 1850s). The sweet ""geitost"" or brown/red cheese (not a true cheese, but rather caramelized lactose from goat milk or a mix of goat and/or cow milk) is very popular in cooking and with bread. More sophisticated,"
"this village. In 1940, the Germans invaded Norway and large areas of the coastline of Jæren was lined with high explosive mines. The Germans forced many of the Norwegian males in the area to work as laboures for the German occupying forces. The region is an important agricultural area and subsequently a great proportion of the inhabitants are employed in the agricultural sector. The village has one of Norway's biggest dairies which produces of milk each year. The Tine dairy also makes the famous Jarlsberg and Norvegia cheeses, in addition to other dairy products. The dairy employs 64 people. The"
"was merged with Ramnes to form the new municipality Re. In 1996 Våle had a population of 3,868. Våle Church (""Våle kirke"") is located in Nord-Jarlsberg rural deanery. The Medieval church building was built in 1190 of stone and brick. Våle is known for being the village where the Jarlsberg cheese first was produced. Famous residents of Våle include the author Kåre Holt (1916–1997). Until 1921 the name was written ""Vaale"". The municipality (originally the parish) was named after the old farm Våle (Norse ""Válir""), since the first church was built there. The name is the plural form of ""váll"""
"placed in the Top 16 out of over 2,600 entries from 33 countries, and was named “World’s Best Unpasteurized Cheese”. Alpha Tolman Bayley Hazen Blue Cabot Clothbound Cheddar Harbison Weybridge Willoughby Winnimere Jasper Hill Farm Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Brothers Andy & Mateo Kehler purchased a piece of land in 1999 known locally in Greensboro as “the Jasper Hill farm,” so-called after a previous owner named Jasper Hill. The Kehlers began selling cheese under the Jasper Hill Farm brand in 2003. In 2003, Jasper Hill was"
"of Limburg, in Belgium, where according it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The ""Land of Herve"" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later,"
"the city of Königsberg in East Prussia was also renowned for its distinctive marzipan production. Königsberg marzipan remains a special type of marzipan in Germany that is golden brown on its surface and sometimes embedded with marmalade at its centre. Another possible geographic origin is in Spain, then known as Al-Andalus. In Toledo (850-900, though more probably 1150 during the reign of Alfonso VII) this specialty was known as ""Postre Regio"" (instead of ""Mazapán"") and there are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac. Mazapán"
"Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a hip belt. After this ""tripartite garment"" (upper part, belt, lower part) the cake was named. As the"
"Lüneberg cheese Lüneberg is a cow's-milk cheese made in mountain valleys in Vorarlberg in western Austria. Cheesemaking was introduced into this region from Switzerland; copper kettles and Swiss-type presses are used to make Lüneberg cheese. Milk is coloured with saffron and warmed to around ; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to . It is then placed into cloths which are pressed lightly in wooden forms. After 24 hours in the press, during which time the cheeses are turned and"
"made from unpasteurized cow’s milk in the Alsatian Vogesen Mountains in Alsace. A regional variation is also produced in the Franche-Comté region in France. The name Munster-Géromé, used today in France, is a protected A.O.C. and is strictly regulated in its production technique and source geography. The American ""muenster"" name distinguishes these cheeses. Its taste varies from bland, like a white American cheese, to sharp, like a Monterey Jack cheese. Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from cow's milk. The rind's orange color is from annatto, a sweet and"
"Saga (cheese) Saga cheese originated in Denmark and is a mix of blue cheese and brie. It is a creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Saga Blue cheese pairs nicely with white Riesling wines or hearty red wines. The Saga family of cheeses, includes Blue, Blue Brie, Camembert, Creamy Brie, and Gorgonzola. Saga cheese is also largely produced and sold in America. Arla Foods is one of"
"Hürlimann Brewery Hürlimann Brewery is a former brewery in Zürich, Switzerland, now owned by the Rheinfelden, Aargau based brewery Feldschlösschen, which is owned by Carlsberg. Hurlimann was founded in 1836 by Albert Hürlimann, and its management was in the same family for five generations. Hurlimann was one of the principal brewing companies of Switzerland (the other big ones being Calanda Bräu, Feldschlosschen and Cardinal Brewery). The founder who was a world leader in the scientific study of yeast, and the brewery had a long history of yeast development. Hürlimann was absorbed by Feldschlösschen in 1996. Feldschlösschen-Hürlimann-Gruppe was sold to Carlsberg"
"Karlsberg (brewery) Karlsberg is one of the largest breweries in Germany; the Karlsberg Group also owns various other beer brands. It is called Karlsbräu outside of Germany to differentiate it from the Danish brewing company Carlsberg. Established 1878 in the town of Homburg, Saarland (then part of Bavaria), the brewery was named after the nearby hill and castle. Karlsberg's ownership has been handed down through generations. The current owner, Richard Weber, is the great-grandson of the brewery's founder. Karlsberg's brands include ""Karlsberg"", ""Beckers"", ""Ottweiler"" and ""Kasteel"" which includes ""Kasteel Cru"", a lager brewed in Saverne using champagne yeast. The Karlsberg"
"cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013. The Alps Selection Cheeses; Hirten, Bergkase, and Weissbier, were launched in the United States in the end of 2012, and were the first of their kind available in the United States. In some markets, the name Blue Castello is used for a triple-cream blue cow's milk cheese. Castello was established in 1893 by Rasmus Tholstrup of Denmark. His son, Henrik, bought a"
"Castello cheeses Castello is a brand of cheeses produced by Arla Foods amba, an agricultural marketing cooperative based in Denmark. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses. For the market of Europe, Castello markets soft ripened cheeses called Golden and White; Organic Brie; semi hard cheeses Herrgård and Prast; blue cheeses Black, Creamy Blue, Danablu, Danablu Gold, Organic Blue, Organic Mild; and a line of cream cheeses. For the market of North America, Castello markets a camembert, a brie, and several varieties of blue"
"families. After her death, he was married in 1916 with an American heiress, Mary von André, née Palmer (1859–1941). He was the author of ""Reisen gjennem Livet"" (1932) and ""1905 og Kongevalget"" (1946). He became a knight of the Order of St. Olav in 1892 and also held a number of foreign orders. Wedel Jarlsberg Land on the southwestern part of Spitsbergen in Svalbard is named after him. Wedel Jarlsberg vacated his Paris residence in Paris in 1940 when the German Military invaded France. He and his wife relocated to Lisbon, Portugal where he died during 1942. Fritz Wedel Jarlsberg"
"cheese is now also made in Lithuania, Poland, Finland and Australia, and is marketed in the USA. Tilsit cheese Tilsit cheese or Tilsiter cheese is a light yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River, formerly Memel, in the former German province of East Prussia. The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria"
"Olomoucké tvarůžky Olomoucké tvarůžky (), olomoucké syrečky () or Olomouc cheese is a ripened soft cheese made in Loštice, Moravia, Czech Republic, which is very easy to recognize by its strong scent, distinctive pungent taste and yellowish colour. It is named after the city of Olomouc where it was originally sold. It is made from skim cow's milk without adding rennet, colourings, flavourings and stabilizers, and contains only 0.6% of fat. Since 2010, ‘Olomoucké tvarůžky’ has been registered as a Protected Geographical Indication by the European Union. In 2016, a shop in Loštice began producing a variety of ice cream"
"Herman Wedel Jarlsberg Johan Caspar Herman Wedel Jarlsberg (21 September 1779 – 27 August 1840) was a Norwegian statesman and count. He played an active role in the constitutional assembly at Eidsvoll in 1814 and was the first native Norwegian to hold the post of governor (representing the absent king as head of the Norwegian cabinet) during the union with Sweden. Wedel Jarlsberg was born in Montpellier, France, son of Diplomat Frederik Anton Wedel-Jarlsberg (1748–1811) and Catharina Storm (1756–1802). His younger brother Ferdinand Carl Maria Wedel-Jarlsberg (1781–1857) was a military officer and commanding general of the Royal Norwegian Army. He"
"a red deer stag. Accoridng to the diaries of one of his comrades, he later began spreading this cervine hatred to his fellow soldiers. This is speculated to be one of the starting points of The Danish Stag Holocaust of 1850. Ferdinand Carl Maria Wedel-Jarlsberg Ferdinand Carl Maria Wedel-Jarlsberg (1 December 1781 – 16 April 1857) was a Norwegian military officer and commanding general of the Royal Norwegian Army. He was the son of Frederik Anton Wedel Jarlsberg (1748–1811) and Catharina Storm (1756–1802). He was born in Naples, Italy where his father served as Danish-Norwegian diplomat. His elder brother, Herman"
"Canastra cheese The Canastra is a type of cheese from Brazil. Its name comes from the surroundings where it's produced, a highland known as Serra da Canastra, located in the southwest region of the Minas Gerais state. The climate, altitude, pasture and water of this area are specific for its manufacturing and for this reason this delicacy is only made in a handful of towns, under supervised production. In 2008 the Canastra cheese was entitled an intangible cultural heritage of Brazil. The Canastra cheese is made out of crude cow's milk and has a mildly spicy, full bodied flavour. It"
"of Austria, to Prince Metternich, in recognition of his services as Austrian Foreign Minister. Johannisberg (Geisenheim) Johannisberg is a village in Hessen, Germany. It is part of the city of Geisenheim in the Rheingau, on the right bank of the Rhine, 6 m. S. of Rüdesheim by railway. The place is mainly celebrated for the beautiful castle, Schloss Johannisberg, which crowns a hill overlooking the Rhine valley, and is surrounded by vineyards yielding the famous Johannisberger wine. The Schloss, built in 1757-1759 by the abbots of Fulda on the site of a Benedictine monastery founded in 1090, was bestowed, in"
"Meggle AG Meggle is a milk and whey processing company based in Wasserburg am Inn, Germany. In 1882 Josef Anton Meggle founded a dairy in Wasserburg am Inn. In order to expand, Josef's brother Jakob opened a sales office in Dresden in 1886 – but he speculated and the company went bankrupt. In March 1887, Josef Meggle started all over again and founded the company again. In the following decades the company continued to grow and in the 1930s became the largest dairy in Munich. In 1932, semi-automatic production began with machines forming 250 g and 500 g butter pieces."
"Zuger Kirschtorte Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with cherry brandy kirschwasser. Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Conditorei Treichler has continued manufacturing and shipping the cakes up to the present day. The name is,"
"form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser) probably originated in Germany. Some sources claim that the name of the cake is inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut. The confectioner (1887–1981) claimed to have invented ""Schwarzwälder Kirschtorte"" in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km north of the"
"cheese was called ""sap"", as in tree sap. Schabziger Schabziger or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek (""Trigonella caerulea""), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ""Ziger"" and is pressed into cones for 6 to 8 days. The cones are then dried"
"Jasper Hill Farm Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Brothers Andy & Mateo Kehler purchased a piece of land in 1999 known locally in Greensboro as “the Jasper Hill farm,” so-called after a previous owner named Jasper Hill. The Kehlers began selling cheese under the Jasper Hill Farm brand in 2003. In 2003, Jasper Hill was approached by Cabot Creamery to collaborate on aging a natural-rind clothbound cheddar, which became known as Cabot Clothbound Cheddar. In 2006 this cheese won Best of Show at the American Cheese Society"
"Carlsberg Group Carlsberg A/S (; ) is a global brewer. Founded in 1847 by J. C. Jacobsen, the company's headquarters is located in Copenhagen, Denmark. Since Jacobsen's death in 1887, the majority owner of the company has been the Carlsberg Foundation. The company's flagship brand is Carlsberg (named after Jacobsen's son Carl). It also brews Tuborg, Kronenbourg, Somersby cider, Russia's best-selling beer Baltika, Belgian Grimbergen abbey beers, and more than 500 local beers. The company employs around 41,000 people, primarily located in Western Europe, Eastern Europe and Asia. Carlsberg was founded by J. C. Jacobsen, a philanthropist and avid art"
"Jelly Belly Jelly Belly Candy Company, formerly known as Herman Goelitz Candy Company and Goelitz Confectionery Company, manufactures Jelly Belly jelly beans and other candy. It is based in Fairfield, California, with a second manufacturing facility in North Chicago, Illinois and a distribution center in Pleasant Prairie, Wisconsin. In October 2008, the company opened a manufacturing plant in Rayong, Thailand where it produces confectionery for the international market. Gustav Goelitz came to the United States in 1866 and in 1869 started the confectionery business Gustav Goelitz in Belleville, Illinois. His younger brothers, Albert and George, emigrated to America soon after"
"purpose, such as brewing beers with a high abv. Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing (""lagern"") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. A sample of these Bavarian yeasts was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation"
"of Jamtish dairy products, especially cheese, since it was by far the easiest way to conserve milk. Mesost is particularly associated with Jämtland and also e.g. a local variant of cottage cheese called ""grynost"". In Jämtland there are several small dairies in the villages, most famous is the one in Skärvången. Other products associated with Jämtland are the soft whey butter, long fil, kjesfil, ""flautgröt"" ""cream porridge"", tunnbröd, a version of palt called ""kams"", klobb etc. The ancient practice of brewing ""Julöl"" (yule beer) persists even today with the microbrewery Jämtlands Bryggeri in Pilgrimstad. Local projects such as the internet"
"established residence at Palsgård on the east coast of the Jutland. In his time as owner, a large park was built between 1898-1900 by the English landscape architect Edward Milner (1819-1884). In 1908 he sold Palsgård and in 1909 he bought Skaugum in Asker. The estate had a large main building, which Wedel redesigned in French architectural style. He donated it to Crown Prince Olav at the time of his wedding to Princess Märtha of Sweden in 1929. Wedel Jarlsberg was married twice. In 1883 he was married with Alice Thekla Louise von Wagner (1861–1913) from one of Germany's industrial"