Jarlsberg cheese is one of Norway’s greatest export successes in the world market. As early as in 1830 there was an active production of cheeses with holes in the Laurvig and Jarlsberg county in the South of Norway. In 1956 Professor Ole M. Ystgaard from the Agricultural University of Norway started to do research on these cheese recipes, recognising the value of this type of cheese. During his research he developed a semi-h
Note: The famous Jarlsberg cheese is known for its distinctive sweet and nutty taste, and of course, those large, round holes. This versatile cheese is perfect for cheese platters, sandwiches, salads, and for use in all types of cooking. Take your pick of lite or regular Jarlsberg, available in slices, we ...moredges, blocks and random weight pieces.
- vege-cheese - New Zealand Hare Krishna Spiritual Resource Network
Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms.
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