Yup. But it also says "made by Tine SA, Oslo, Norway". Tine must be the brand name.It just says Jarlsberg-Original, Tine, Norway. The moisture is 45%, fat is 27%. TL, is the sliced stuff you got the same? Sorry I can't be more helpful.
Yup. But it also says "made by Tine SA, Oslo, Norway". Tine must be the brand name.It just says Jarlsberg-Original, Tine, Norway. The moisture is 45%, fat is 27%. TL, is the sliced stuff you got the same? Sorry I can't be more helpful.
Your wrapper has more information--mine just says Tine, and under that, Norway. Interesting. DL, I didn't include the french that was on the wrapper (bought it in PQ).Yup. But it also says "made by Tine SA, Oslo, Norway". Tine must be the brand name.
you'll love it dawg!Jarlsburg is on the grocery list. Gotta try it!
Yeah, well, including the French would have been excess typing and I don't think anyone on DC reads French better than English, with the possible exception of Rocklobster, and his English is danged good.Your wrapper has more information--mine just says Tine, and under that, Norway. Interesting. DL, I didn't include the french that was on the wrapper (bought it in PQ).
What's the brand name, CWS? This sounds like a good sub for Gruyere, which is almost impossible to find around here.
yup, gonna be a jarlsburg, and black forest ham sammich, bing cherry compote, on butter pressed sourdough, with some whole grain mustard on the side for lunch.
Well, it would seem that all Jarlsberg cheese has that branding...
Jarlsberg.com | frontpage
Jarlsberg cheese - Wikipedia, the free encyclopedia
Duh--it would seem that if it is Jarlsberg, it has to come from Tine, Norway, otherwise it isn't true Jarlsberg. I was surprised that it is the #3 export from Norway.
Is there American Jarlsberg?
The least Tine could have done was license it in a state known for dairy--VT, Wisconsin...or known for having a bunch of Scandahovians--Minne-SOOOOT-AH or Washington State.Take a look at the Wikipedia link. There is a consortium in Ohio that is licensed by Tine to make Jarlsburg in America. I want Norwegian grass flavor in my Norwegian product. Not Ohio.
The least Tine could have done was license it in a state known for dairy--VT, Wisconsin...or known for having a bunch of Scandahovians--Minne-SOOOOT-AH or Washington State.
When I take the train to MN from NY, a lot of Amish get on the train in Ohio (now that's a group not represented on this forum--the Amish...too bad, we all could learn a thing or two from them but I guess they can't go to the library and use the computer--unlike pay phones). I always seem to end up seated with them in the dining car. Fascinating folks with whom to chat. I've learned lots about chickens while riding the rails.Ditto. Ohio has a lot of German Mennonites.
When I take the train to MN from NY, a lot of Amish get on the train in Ohio (now that's a group not represented on this forum--the Amish...too bad, we all could learn a thing or two from them but I guess they can't go to the library and use the computer--unlike pay phones). I always seem to end up seated with them in the dining car. Fascinating folks with whom to chat. I've learned lots about chickens while riding the rails.
that's 'cos the holes make it lighter to carry tomoh man, my turn to do the homer drool, "aghlghlglghlglh".
that sounds incredible!
i love me a good holey cheese. it's a through-hiker's favourite cheese on the appalachian trail.