Copycat Jarlsberg Cheese Dip Recipe - The Food Hussy (2024)

FAQs

What is Jarlsberg dip made of? ›

Instructions. Grate the Jarlsberg cheese and place it in a medium sized bowl. Add finely chopped red onion and gently stir in mayo and garlic powder. Garnish with fresh parsley and serve with crackers.

How is Jarlsberg® produced? Cheese production involves separating milk, which gives casein and whey. To enable cheese production, lactic acid bacteria must develop. In the production of Jarlsberg®, propionic acid bacteria (the Secret Recipe!) is used to give the cheese its characteristic taste and holes.

It makes an excellent fondue, ready for dipping in bread, apple slices, and celery sticks. Add it to Mac and Cheese for extra nutty, cheesy flavor. Try it in paninis with ham or mushrooms (or both!). It's also a great cheese for grating onto any baked savory dish to add a cheesy topping.

Jarlsberg® melts beautifully, which makes it perfect for gratins, pies, pizzas, burgers, quesadillas and cheese melt sandwiches. The mild nuttiness of Jarlsberg® is a perfect companion to most herbs and spices. In addition to the unique flavour, it offers just the right chewiness when melted on top.

Gruyere, vegan gouda and Cream cheese are the top jarlsberg cheese substitute. Comte is also a good alternative.

Researchers from Norway have found that eating a daily portion (around 57 g) of Jarlsberg could help stave off bone thinning without boosting harmful low density cholesterol, and that the health benefits are unique to this very particular cheese.

Jarlsberg (/ˈjɑːrlzbɜːrɡ/ YARLZ-burg, Norwegian: [ˈjɑ̀ːlsbærɡ]) is a mild cheese made from cow's milk, with large, regular eyes, originating from Jarlsberg, Norway. It is produced in Norway, as well as in Ireland and the US state of Ohio, licensed from Norwegian dairy producers.

It all started in the small Norwegian village called Ås and a professor, Ole Martin Ystgaard, who was leading a long-term research project at the Dairy Institute at the Agricultural University of Norway.

Priced at a staggering $600 per pound, this crumbly white cheese is not even available on the commercial market, with its high cost attributed to the considerable time and resources needed for production.

Why is Jarlsberg cheese good for osteoporosis? ›

Because of its high vitamin K₂ content, Jarlsberg appears to be a good candidate for such studies. 1,4-dihydroxy-2-naphthoic acid (DHNA) has been shown to have anti-osteoporotic effects and increase bone mineral density in ovariectomised mice.

Jarlsberg has the consistency, texture, and hole-formation of Swiss Emmental, but a sweeter flavor that is more nut-like than its Swiss-made counterpart. Another difference worth noting is the density and weight distinctions between the two.

The salty, fattiness of the ham, the buttery taste of the Jarlsberg, and the acid sweetness of the lingonberry jam work just wonderfully together. Plus they're pretty, too! ​You can serve these as part of a smorgasbord, like I did, or alone for a fancy lunch.

Firm: Cheddar, Gouda, Gruyère, Stilton, Jarlsberg, Manchego. These cheeses can hold their own in flavor, and a slice will be stiff enough to top and eat without a cracker.

Serve your Queso dip with a variety of dipping options such as tortilla chips, pretzel bites, toasted bread, or even vegetables like celery and bell peppers.

The story of the cheese that we today call Jarlsberg® goes all the way back to the 1950s. It all started in the small Norwegian village called Ås and a professor, Ole Martin Ystgaard, who was leading a long-term research project at the Dairy Institute at the Agricultural University of Norway.

A nutrient-rich food, cheese is packed full of calcium, protein and magnesium and is generally minimally processed and contains little other than milk and a little salt. Jarlsberg cheese in particular is a good choice nutritionally thanks to its lower fat content than regular cheddar cheese.