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The Jarlsberger

The Jarlsberger


  • 4 slices Jarlsberg cheese, Lite or Hickory Smoked Cheese
  • 1 Pound ground beef
  • mayonnaise, mustard, or ketchup to taste
  • 4 hamburger buns
  • 4 large lettuce leaves
  • 8 slices of pickeles
  • 4 pieces of red onion, sliced
  • salt to taste
  • pepper to taste
  • 2 egg whites


Gently mix meat with egg whites, salt, and pepper, and form 4 patties. Grill the burgers for about 4–5 minutes on each side. During the final minutes of cooking, place a slice of Jarlsberg cheese on the burgers until melted.

Heat the buns on the grill, slightly, then spread mayonnaise, mustard, and/or ketchup on the buns. Add lettuce leaves, tomato slices, red onions, and pickles. Serve and enjoy.

Food It Yourself!

I have a weakness for crackers. I especially like cheese crackers, those little square ones. You know which ones I mean. Even though they are really high in sodium and starch, I will occasionally indulge and buy a box. However, Mr. Food It Yourself is currently doing really well controlling his glucose with a carbohydrate-controlled diet. I really wanted some cheese crackers this week, but I didn’t want to bring a super-tempting, refined-carbohydrate snack into the house. Sabotaging your spouse is not a kind thing to do.

As usual, the internet came to the rescue. I found this really great recipe from King Arthur Baking for crackers made from almond flour. If you scroll down to the bottom of the recipe you will find is a cheese option. Yes, I have a perfectly shreddable block of cheddar in the fridge, but we also have some really yummy cheese powder Mr. Food It Yourself bought. As you can see, there was no excuse not to try my hand at almond flour cheese crackers.

A word on almond flour- like other flours that are not wheat flour, almond flour behaves differently in recipes than wheat flour. This particular brand has a helpful hint on the back. You will need more almond flour per unit of liquid than wheat flour.

Also, almond flour lacks gluten, the protein that holds wheat-based baked good together. If you are converting a recipe from wheat to almond-based, you will need to add some kind of binder. Your best bet is to use recipes that have been formulated for the type of flour you are using.

Finally, the key to a healthy diet is moderation. Over consuming crackers made from almond flour would be just as bad as over-consuming the refined carbohydrates in commercially made crackers. For most of us, any food can be worked into a healthy, long-term, eating pattern. The key is understanding how a particular food fits in to your daily nutritional needs. Any cracker is going to use up some of your calorie allowance. These crackers will use up less of your carbohydrate allowance.

Measuring and mixing the ingredients took less than five minutes, so I would call this recipe fast and easy for sure. The cheese powder was drier than grated fresh cheese would have been, so I had to add an extra egg. The hens have been laying a lot lately, so I was happy to use another.

Using parchment paper made rolling out the crumbly dough much easier. I was worried the ragged edges would burn during baking, so I used the bottom parchment sheet to fold the ragged edge in. Then, I continued rolling the dough thin.

I probably could have rolled the dough a little more precisely, but the uneven edges keep it looking rustic and artisanal. That is my story. I am sticking too it. To the preheated oven!

After the prescribed baking time the crackers were brown, but not quite crisp enough. I broke them apart, flipped them over, and made a single layer on my baking rack. I put them in the oven for a few more minutes. Then, I turned the oven off, cracked the door, and let the oven cool with the crackers inside. I have used this technique to crisp up other things without over-browning. It worked pretty well with these crackers, too.

I was worried the almond flour would be sandy and gritty, but the texture is not too different from those red-box-cheese-square-snacks. Mr. Food It Yourself and I agree that they were just a little “toastier” than we liked. Next time, I will roll the dough thinner and either lower the oven temperature a bit or bake them without the convection fan running. Overall, I call this a successful snack baking mission.

I enjoyed making these crackers. I am sure Mr. Food It Yourself and I will enjoy eating them, too. Diet modification can be a challenge. Putting your DIYet skills to use can make it a fun challenge, though. What are the best diet-modified recipes you have tried? What are the worst? Share in the comments!

The Forking Skinny Dinner Plan (Week 19)

These dinner plans are based off of a 4 person family and include the meal plan and shopping list for your convenience.

I've also created the shopping list with the notion that you have basic spices and pantry/kitchen staples on hand. So, you'll want to double check the recipes and the shopping list to be sure that you have everything you need.

Below you will find the shopping list and weekly meal plan.

Click on the image to download/print it!

Here is a list of links to the recipes for this week's meal plan.

Feel free to view/print them as needed.

Skinny Fork Dinner Plan (Week 19)

Shopping List:

Skinny Turkey Sriracha Meatballs (Crock Pot):
1 (12 Oz.) Bottle Stubb's Texas Sriracha Anytime Sauce
1 Lb. Lean Ground Turkey
1/2 C. Finely Diced White Onion
1/4 C. Whole Wheat Plain Breadcrumbs
1/4 C. Cilantro, Chopped
1 Large Egg White
1 Green Onion
2-3 Garlic Cloves
1 Tbsp. Minced Fresh Ginger
1/2 Tbsp. Stubb's Pork/Chicken Rub Seasoning (Dry BBQ Seasoning)
Steamed Vegetables

Pesto & Chicken Tortellini Soup:
1 Small Yellow Onion (1 C.)
8 C. Reduced Sodium Chicken Broth
Skinny Pesto or Light Store Pre-Made Pesto (ADJUST SHOPPING LIST ACCORDINGLY)
1 Italian Cheese Rind (Optional, but delicious!)
18 Oz. Whole Wheat Cheese Tortellini
8 Oz. Boneless Skinless Chicken Breast
2 C. Fresh Baby Spinach
Fresh Grated Italian Cheese (Parmesan/Grana Padano.)
Side Salads

Gluten-Free One Skillet Ratatouille:
1 Medium Carrot
1/2 Medium White Onion
1/2 Medium Acorn Squash
1 (14.5 Oz.) Can Reduced Sodium Red Kidney Beans
1 Medium Zucchini
1 Medium Tomato
1 Pouch Rustic Ratatoullie Sauce (I used 'Haks Paks One Pot Cooking Sauce'.)
1 C. Cooked Gluten Free Corn & Quinoa Pasta (I used Sam Mills.)

Healthified Jarlsberger:
1 Lb. Extra Lean Ground Beef
2/3 C. Shredded Carrot
2 Large Egg Whites
1/4 C. All Natural BBQ Sauce
1/4 C. Whole Wheat Bread Crumbs
1 Tbsp. Minced Red Onion
1 Garlic Clove
1 Tsp. All Natural Dry BBQ Seasoning
5 Jarlsberg® Lite Cheese Slices
5 Lettuce Leaves
1/2 Tomato
10 Pickle Slices
1/2 Red Onion

Venezuelan Beaver Cheese?

Does Venezue­lan Beaver Cheese exist? How do you milk a beaver, any­way? Does Venezuela even have beavers?


More Foods

If you’ve nev­er seen or heard of the infa­mous “Cheese Shop” sketch from Mon­ty Python’s Fly­ing Cir­cus, how have you even sur­vived this long?

It’s like this: There’s a hilar­i­ous sketch in the video right down there ↓. But in the very truest of Mon­ty Python tra­di­tion, there’s also at least one East­er egg hid­ing in its tor­rent of words: John Cleese asks if the cheese shop has any Venezue­lan beaver cheese.

I’m at least with­in smoke sig­nal dis­tance of san­i­ty, so when I first noticed the Venezue­lan beaver cheese request, I snerked and rolled my eyes. How silly!

Sor­ry! Can I instead say “absurd”? Okay, great. Thanks!

How absurd. Who could pos­si­bly both­er research­ing whether beaver cheese exists?

I throw myself on the mer­cy of the court the first time I saw “Cheese Shop” was almost 20 years before the Inter­net existed.

Okay so below this para­graph you can enjoy “Cheese Shop,” and under that pho­to on the right you can inflict a big steamin’ pile of con­spir­a­cy the­o­ry upon your­self con­cern­ing the exis­tence or non-exis­tence of Venezue­lan beaver cheese, and below the video right below this para­graph you can see the list of all cheeses men­tioned in “Cheese Shop.” Bön appetit!

  • All the Cheeses!
  • Red Leices­ter
  • Tilsit
  • Caer­philly
  • Bel Paese
  • Red Wind­sor
  • Stil­ton
  • Gruyère
  • Emmen­tal
  • Nor­we­gian Jarlsberger
  • Lip­tauer
  • Lan­cashire
  • White Stil­ton
  • Dan­ish Blue
  • Dou­ble Gloucester
  • Cheshire
  • Dorset Blue Vinney
  • Brie
  • Roque­fort
  • Pont-l’Eveque
  • Port Salut
  • Savo­yard
  • Saint-Paulin
  • Carre-de-L’Est
  • Boursin
  • Bresse Bleu
  • Per­le de Champagne
  • Camem­bert
  • Gou­da
  • Edam
  • Caith­ness
  • Smoked Aus­tri­an
  • Japan­ese Sage Darby
  • Wens­ley­dale
  • Feta
  • Gor­gonzo­la
  • Parme­san
  • Moz­zarel­la
  • Pip­po Crème
  • Dan­ish Fimboe
  • Czech Sheep­’s Milk
  • Venezue­lan Beaver Cheese
  • Ched­dar
  • Ilch­ester
  • Lim­burg­er

Home Copyright© 2015, LiveDog Productions.
If you experience an erection lasting more than 4 hours, congratulations! Do not autoclave. Keep away from open flame. May cause hunger pangs and excessive salivation. Light fuse and get away. Wash hands. Push butt on . Rub hands together under w arm air . Do not insert into penis. You must be this tall &uarr to enter the ride. Driver does not carry cash. This product has been found to cause cancer in laboratory mice. Safety goggles and HazMat suit recommended. Do not taunt Happy Fun Ball. Do not fold, staple, spindle or mutilate. Keep out of reach on children. Suffocation risk. Do not wash hair or clothing in the toilet. No shirt, no shoes, no problem. May cause drowsiness. Alcohol may intensify the fun. Never work with a forklift driver named Klaus. Not intended for highway use. Stunt driver on closed course. Do not attempt. Don't forget to feed your Trunk Monkey. Objects in mirror may be closer than they appear. Avoid California: Everything in California causes cancer.

The Forking Skinny Dinner Plan (Week 8)

These dinner plans are based off of a 4 person family and include the meal plan and shopping list for your convenience.

I've also created the shopping list with the notion that you have basic spices and pantry/kitchen staples on hand. So, you'll want to double check the recipes and the shopping list to be sure that you have everything you need.

Below you will find the shopping list and weekly meal plan.

Click on the image to download/print it!

Here is a list of links to the recipes for this week's meal plan.

Feel free to view/print them as needed.

Skinny Fork Dinner Plan (Week 8)

Shopping List:

Skinny Turkey Sriracha Meatballs (Crock Pot):
1 (12 Oz.) Bottle Stubb's Texas Sriracha Anytime Sauce
1 Lb. Lean Ground Turkey
1/2 C. Finely Diced White Onion
1/4 C. Whole Wheat Plain Breadcrumbs
1/4 C. Cilantro, Chopped
1 Large Egg White
1 Green Onion
2-3 Garlic Cloves
1 Tbsp. Minced Fresh Ginger
1/2 Tbsp. Stubb's Pork/Chicken Rub Seasoning (Dry BBQ Seasoning)
Steamed Vegetables

Pesto & Chicken Tortellini Soup:
1 Small Yellow Onion (1 C.)
8 C. Reduced Sodium Chicken Broth
Skinny Pesto or Light Store Pre-Made Pesto (ADJUST SHOPPING LIST ACCORDINGLY)
1 Italian Cheese Rind (Optional, but delicious!)
18 Oz. Whole Wheat Cheese Tortellini
8 Oz. Boneless Skinless Chicken Breast
2 C. Fresh Baby Spinach
Fresh Grated Italian Cheese (Parmesan/Grana Padano.)
Side Salads

Healthified Jarlsberger:
1 Lb. Extra Lean Ground Beef
2/3 C. Shredded Carrot
2 Large Egg Whites
1/4 C. All Natural BBQ Sauce
1/4 C. Whole Wheat Bread Crumbs
1 Tbsp. Minced Red Onion
1 Garlic Clove
1 Tsp. All Natural Dry BBQ Seasoning
5 Jarlsberg® Lite Cheese Slices
5 Lettuce Leaves
1/2 Tomato
10 Pickle Slices
1/2 Red Onion

Tomato Cobbler:
1 Large Red Onion
2 Garlic Cloves
1/4 C. Dry Red Wine (I used a merlot.)
1/4 C. Whole Wheat White Flour
4 Pints Cherry Tomatoes
1 1/2 C. Whole Wheat White Flour
1 1/2 Tsp. Baking Powder
1 Tsp. Dried Parsley
1/2 Tsp. Dried Crushed Rosemary
1/2 Tsp. Garlic Powder
1/8 Tsp. Onion Powder
1/4 C. Light Butter
1/3 C. Reduced Fat Sharp Shredded Cheddar
2/3 C. Fat Free Milk

how to eat brie cheese – NFL Green

The Cheese Shop Sketch (is there any other title??)

Mousebender: Good Morning. I was sitting in the public library on Thurmon Street just now, skimming through ‘Rogue Herries’ by Horace Walpole, when suddenly I came over all peckish.

Wensleydale: Peckish, sir?

Mousebender: Esurient.

Mousebender: (broad Yorkshire) Eee I were all hungry, like!

Wensleydale: Oh, hungry.

Mousebender: (normal accent) In a nutshell. So I thought to myself, ‘a little fermented curd will do the trick’. So I curtailed my Walpolling activities, sallied forth and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles. (smacks his lips)

Wensleydale: Come again?

Mousebender: (broad northern accent) I want to buy some cheese.

Wensleydale: Oh, I thought you were complaining about the music!

Mousebender: (normal voice) Heaven forbid. I am one who delights in all manifestations of the Terpsichorean muse.

Mousebender: I like a nice dance – you’re forced to.

Viking (broad Northern accent): Anyway.

Wensleydale: Who said that?

Mousebender: (normal voice) Now my good man, some cheese, please.

Wensleydale: Yes certainly, sir. What would you like?

Mousebender: Well, how about a little Red Leicester.

Wensleydale: I’m, afraid we’re fresh out of Red Leicester, sir.

Mousebender: Oh, never mind. How are you on Tilsit?

Wensleydale: Never at the end of the week, sir. Always get it fresh first thing on Monday.

Mousebender: Tish tish. No matter. Well, four ounces of Caerphilly, then, if you please, stout yeoman.

Wensleydale: Ah well, it’s been on order for two weeks, sir, I was expecting it this morning.

Mousebender: Yes, it’s not my day, is it? Er, Bel Paese?

Mousebender: Red Windsor?

Wensleydale: Normally, sir, yes, but today the van broke down.

Mousebender: Ah. Stilton?

Mousebender: Gruyere? Emmental?

Mousebender: Any Norwegian Jarlsberger?

Mousebender: Liptauer?

Mousebender: Lancashire?

Mousebender: White Stilton?

Mousebender: Danish Blue?

Mousebender: Double Gloucester?

Mousebender: Cheshire?

Mousebender: Any Dorset Blue Vinney?

Mousebender: Brie, Roquefort, Pont-l’Évêque, Port Salut, Savoyard, Saint-Paulin, Carre-de-L’Est, Boursin, Bresse-Bleu, Perle de Champagne, Camembert?

Wensleydale: Ah! We do have some Camembert, sir.

Mousebender: You do! Excellent.

Wensleydale: It’s a bit runny, sir.

Mousebender: Oh, I like it runny.

Wensleydale: Well as a matter of fact it’s very runny, sir.

Mousebender: No matter. No matter. Hand over le fromage de la Belle France qui s’apelle Camembert, s’il vous plaît.

Wensleydale: I think it’s runnier than you like it, sir.

Mousebender: (smiling grimly) I don’t care how excrementally runny it is. Hand it over with all speed.

Wensleydale: Yes, sir. (bends below counter and reappears) Oh…

Wensleydale: The cat’s eaten it.

Mousebender: Caithness?

Mousebender: Smoked Austrian?

Mousebender: Sage Darby?

Mousebender: You do have some cheese, do you?

Wensleydale: Certainly, sir. It’s a cheese shop, sir. We’ve got…

Mousebender: No, no, no, don’t tell me. I’m keen to guess.

Wensleydale: Fair enough.

Mousebender: Wensleydale:.

Mousebender: Splendid. Well, I’ll have some of that then, please.

Wensleydale: Oh, I’m sorry sir, I thought you were referring to me, Mr

Mousebender: Gorgonzola?

Mousebender: Parmesan?

Mousebender: Mozzarella?

Mousebender: Pippo Crème?

Mousebender: Any Danish Fynbo?

Mousebender: Czechoslovakian Sheep’s Milk Cheese?

Mousebender: Venezuelan Beaver Cheese?

Wensleydale: Not today sir, no.

Mousebender: Well let’s keep it simple, how about Cheddar?

Wensleydale: Well, I’m afraid we don’t get much call for it around these par

You don't even want to know how much cheese we ate.

Fact: Sudha once took a graduate seminar in psycholinguistics called "Cheese," in which they learned about various kinds of cheese. I’m not sure if there was any psycholinguistics actually involved, but I sure wish that my program was conducive to taking something called, say, "Cataloguing and Cheese."

Aimed at nothing less than totally restructuring the diets of Americans, Eat, Drink, and Be Healthy may well accomplish its goal. Dr. Walter C. Willett gets off to a roaring start by totally dismantling one of the largest icons in health today: the USDA Food Pyramid that we all learn in elementary school. He blames many of the pyramid’s recommendations𔃄 to 11 servings of carbohydrates, all fats used sparingly–for much of the current wave of obesity. At first this may read differently than any diet book, but Willett also makes a crucial, rarely mentioned point about this icon: “The thing to keep in mind about the USDA Pyramid is that it comes from the Department of Agriculture, the agency responsible for promoting American agriculture, not from the agencies established to monitor and protect our health.” It’s no wonder that dairy products and American-grown grains such as wheat and corn figure so prominently in the USDA’s recommendations.
Willett’s own simple pyramid has several benefits over the traditional format. His information is up-to-date, and you won’t find recommendations that come from special-interest groups. His ideas are nothing radical–if we eat more vegetables and complex carbohydrates (no, potatoes are not complex), emphasize healthy fats, and enjoy small amounts of a tremendous variety of food, we will be healthier. You’ll find some surprises as well, such as doubts about the overall benefits of soy (unless you’re willing to eat a pound and a half of tofu a day), and that nuts, with their “good” fat content, are a terrific snack. Relying on research rather than anecdotes, this is a solidly written nutritional guide that will show you the real story behind how food is digested, from the glycemic index for carbs to the wisdom of adding a multivitamin to your diet. Willett combines research with matter-of-fact language and a no-nonsense tone that turns academic studies into easily understandable suggestions for living. –Jill Lightner

7 thoughts on &ldquo Sneeps &rdquo

recipe? I love shrimp & grits and am always looking for suggestions for it …

and I need to order some Anson Mills grits or something

Sorry, I made a link in case anyone else is confused. I need to reorder from Anson Mills, too.

I just core parsnips w/ woody centers – typically what’s left is sweet and tasty, no matter how old they are.

I do too, jarlsberger, but for some reason the thought that I might or might not find a woody core in my parsnip fills me with existential dread.

wait, so, the things i got in my organic farmer co-op box that had an inedible web of woody chewiness, that i thought were turnips, were actually parsnips? or…no?

Parsnips look like carrots. Turnips are shaped like big radishes. Does that help?

Jarlsberg In Paradise: Spam Stuffed Cheeseburger

Looking to turn your regular burgers into a blast into paradise? This Spam Stuffed Pork “Jarlsburger” with Papaya Mango Slaw will make your tastebuds think they’re in right on the beach! This is a sponsored post for Jarlsberg USA.

When Jarlsberg USA approached me to create a recipe for a “burger in paradise“, I immediately jumped on the opportunity. Not only do I adore Jarlsberg cheese, but we’re burger lovers and this was right up our alley. Now, you must be thinking? Why a burger in paradise? Well Jarlsberg USA is currently holding a promotion called “Jarlsberg in Paradise” promotion, where you can enter to win a Jarlsberger raft, either through FB or texting. One raft is being given out per week through Labor Day! Be sure to stop by their Facebook page and enter today. Now, let’s talk a little more about this burger.

Spam Stuffed Pork Cheeseburger: freshly ground pork laced with caramelized sweet onions are what make up this burger. And with a surprise center of Spam, it’s sure to bring flavor to your common burger. Spam is commonly consumed in Hawaii, the paradise that was the inspiration for this burger.

Papaya Mango Slaw: if you can get your hands on fresh mangoes and papayas, make this slaw! A touch of fresh cilantro brightens the fruits and balances the sweetness. Serve this papaya on a burger or even as a salad all on its own.

Pineapple Ketchup: such a quick and easy condiment that pairs so well with this cheeseburger. Imagine the possibilities! We like using organic, no high fructose corn syrup ketchups, which you can then blend with your favorite summer fruit, ours being pineapple.

Hooting Yard On The Air: The World-Famous Food-Splattered Jesuit

The world-famous food-splattered Jesuit was one of the best loved and most successful variety acts of the interwar years. It is believed that he appeared at every single seaside resort in the land, the grandiose and the dilapidated, in and out of season, and always to rapturous applause. Key to his appeal was sheer simplicity. The curtains would open and there, on stage, world-famous and splattered with food, stood a Jesuit. He would extend his arms, almost in crucifixion pose, and gaze at a point slightly above the heads of the audience. There were no frills, no "business" with props. After a few minutes, the curtains would close, and--barring the inevitable encore--that was that. It was a winning formula, but one which, alas, could not transfer to radio, where so many of the stars of variety theatre went on to find fame and fortune.

Throughout the years of his greatest popularity, roughly the decade from 1925 to 1935, the world-famous food-splattered Jesuit managed, miraculously, to preserve his anonymity. We still do not know for certain who he was. We do know, in spite of rumours put about to the contrary, that he was a single, particular individual, and not a series of different Jesuits. This charge was first levelled in a scurrilous newspaper story. In the Daily Voodoo Dolly for the sixth of September 1929, a hack named only as "Our Seaside Resort Reporter" claimed that the original world-famous food-splattered Jesuit had been killed in an accident (picnic, lightning) and replaced by at least seven other Jesuits, who took it in turns to appear at the end of piers, splattered with food. This farrago of nonsense was comprehensively demolished by investigative variety theatre reporter John Pilge, a man who knew his onions.

But even Pilge was not perfect, and it seems he was the source of a common misapprehension of the nature of the Jesuit's performances. Oft repeated by nincompoop wannabe historians of the seaside variety theatre, this is the idea that the Jesuit stood on stage, initially pristine in his soutane, and that he was splattered with food by members of the audience pelting him with eggs, fruit, cuts of meat, soup, ketchup, ad nauseam. So let me be crystal clear--there is not a shred of evidence that this was ever so. More than that, it belies a fundamental misunderstanding of the entire point of the act, and the reason it was so wildly popular, to wit, that the Jesuit simply stood there, stock still, arms outstretched, faintly holy, world-famous, and food-splattered.

There was an art to these performances which we lose sight of in our modern fast-moving age of pap 'n' twaddle. It would be a mistake to think that the Jesuit was nothing more than a messy eater with the table manners of Kafka, who simply allowed various stains and spillages to accumulate upon his soutane. Anybody could achieve that, with persistence, determination, slapdash eating habits, and the shunning of laundry. In fact, there was for a time a rival act known as the world-famous bacon-and-egg-besmirched nun. Though a woman of fine manners and terrific personal hygiene, she was bedizened by the lure of the end of the pier limelight, and dedicated herself to allowing much of her fried breakfast to fall upon her habit. It was an effort of will not to send it straight to the laundry, but she gritted her teeth and prayed, and took to the stage. In itself hers was a fairly enchanting act, as she knelt in an attitude of devotion, clutching her rosary beads, displaying her stains of egg yolk and bacon grease. But she was viewed, with justification, as a copycat, and audiences failed to warm to her. She later achieved a measure of success with a completely different act, involving tea-strainers, coat-hangers, and performing monkeys.

The genius of the world-famous food-splattered Jesuit, on the other hand, was that the splattering was carried out, backstage, immediately before each performance. He would remove his soutane, lay it out flat on the floor, and proceed to splatter it with whatever foodstuffs came to hand. He would chuck eggs or fruit at it from across the room, drizzle it with soup and broth and slops and sauces, and shower it with bread- and biscuit-crumbs. Although there is no evidence that Jackson Pollock ever witnessed these preparations, it seems inconceivable to me that he could ever have arrived at his action painting technique without first having watched the world-famous food-splattered Jesuit.

Though there is common agreement that he was, beyond all reasonable doubt, a Jesuit, and food-splattered, several latterday commentators have wondered about that "world-famous" bit. Given that he is not known ever to have performed outside the seaside resorts of his own country, they ask, is there any truth in the claim that he was famed around the world? This was the interwar years, remember, when communications were technologically primitive compared to our own era. How would a variety theatre aficionado in far flung foreign parts ever hear tell of the goings on at the end of a rickety pier in an out of season seaside resort in our blessed land? It is a pertinent question. But it ignores the decisive role played in the world-famous food-splattered Jesuit's career by his manager.

"Colonel" Tom Emersonlakeandparker was a rogue and a rascal, and an impresario of genius. It was he who first saw the potential of that pristine black soutane, saw it as a blank slate upon which food could be splattered, and then displayed, as in a tableau vivant, to an adoring public. All he had to do, he realised, was to find the perfect Jesuit, first to do the food-splattering, then to stand still with outstretched arms for ten minutes or so upon a seaside stage. By all accounts, he searched for over six years before finding his man--a man whose name still remains a secret. At the first few appearances, billed as the Food-Splattered Jesuit, the act was a flop. But rather than ditch his choice of Jesuit, which he might easily have done, the "Colonel" instead appended "World-Famous" to his stage name. It was a stroke of genius. Crowds thronged to see a figure who was already--they thought--a legend. They were not disappointed, as who could be? Certainly, in today's entertainment-saturated world, we fail to register just how impoverished we are. In the era of multi-channel television and YouTube and a populace with the attention span of a gnat, we ought to be crying out, in our millions, for a variety act as spiritually enriching as the world-famous food-splattered Jesuit. Perhaps a young tyro Jesuit with a burning desire to entertain the masses is reading this. He will know what to do.

Originally posted in 2012.


My reference to Tuesday Weld the other day prompted a reader to request the repotsage [sic] of this piece from seven long years ago.

Be it known that on the fourteenth day of the month of March in the year of picklings last, MR THUBB, the Hon. Secretary of the Pointy Town chapter of the Tuesday Weld Fan Club, hired a charabanc for the purposes of an excursion to outlying parts of the said town, there to picnic and exchange pictorial collector's cards of Tuesday Weld, her contemporaries and her peers.

That the driver of the charabanc was a man of frightful countenance and evil reputation. That he was said to have phantom limbs, additional to his given limbs, and that though these could not be perceived by the human eye in ordinary daylight, they were nevertheless present, and said driver might be said to have the form of a gigantic spider were he ever seen whole.

That the cost of the hire of the charabanc and driver was met by subscription to the excursions and picnicking fund of the Tuesday Weld Fan Club, administered by the Hon. Treasurer MR BRIMSTONE. That MR THUBB and MR BRIMSTONE were at loggerheads by cause of imponderables and fathomless mysteries known to none but they and their wives and the late beadle, MR FLAIL, perished of an ague in the month of February past. That the relict of MR FLAIL was confined to a madhouse wherein she did knit, in a phrenzy, in all her hours of wakefulness.

That the charabanc driver, by name BINNS, having agreed a route to the picnicking spot with MR THUBB, did diverge his vehicle up into the hills, whence his intention was to deliver all the excursioning members of the Tuesday Weld Fan Club into the clutches of the Grunty Man, who dwelt in a lair in said hills. That BINNS was to gain no pecuniary advantage from this treachery, in that his sole purpose was mischief and malfeasance. That the babblings of the excursionists within the charabanc excited them to such degree that none took cognizance of the divergence.

That much frost and ice lay on the roads in that month of March for it was a bitter season. That there was no grit to be had nor wherewithal of Pointy Town civic gritting persons to spread it upon the roads if there had been, for they were in dispute with regard to their stipend and held banners in a throng outside the civic hall and had tubs which they thumped with main force. That notwithstanding his great merit as a driver of the charabanc, BINNS caused the vehicle to skid ski-skaw-skoo off the appointed way and go plunging into a ditch some four miles as the crow flies past the Bypass at Blister Lane. That had BINNS taken the route agreed with MR THUBB such accident would never have occurred.

That the gentlemen and ladies of the Tuesday Weld Fan Club conducted themselves with decency and aplomb. That those who had been hurled from the charabanc assisted those who remained within its twisted wreckage to make their escape. That they gathered in the ditch and sipped with due daintiness from flasks of soup piping hot. That the Hon. Correspondence Secretary, MRS GLEETY, distributed to all Dr Gillespie's Famous And Trustworthy Brain Powders For The Alleviation Of Disorders Of The Nerves And Integuments. That tears of emotion were shed when it was seen that MR THUBB and MR BRIMSTONE were putting aside their differences in the face of calamity and were shaking hands with each other with manly forbearance.

That a considerable time elapsed before it was noted that the charabanc driver BINNS was not present with the others in the ditch. That said BINNS had taken to his heels at the first opportunity. That his fleeing gained much expedition from the fact that his visible heels were accompanied by any number of phantom heels. That the direction of BINNS' fleeing was into the hills, where he threw himself upon the mercy of the Grunty Man with terrible bewailings that he had failed in his appointed task. That the Grunty Man was a stranger to mercy and grunted loud and awful grunts and dragged BINNS into the depths of his lair. That not hide nor hair of BINNS was ever seen again on this spinning earth.

That the composure of the members of the Tuesday Weld Fan Club was a magnificent thing and a pride unto Pointy Town. That when wounds were bandaged and shattered bones set with splints, they clambered forth each and every one from the ditch to make the journey home on foot. That night fell and they lost their way yet did not once screech in terror nor complain of chill. That they kept their spirits up by calling one to another the titles of feature films in which Tuesday Weld had appeared, to which another would respond by calling out the name of the character she had played in said feature film, so that MR BRIMSTONE might call Rally 'Round The Flag, Boys! and MRS GLEETY call Comfort Goodpasture, or MR THUBB call The Private Lives Of Adam And Eve and the Hon. Picnics Secretary MRS BLEARS call in return Vangie Harper.

That such jollies were brought cruelly to a close when it happened in the darkness that MR THUBB collided with an enormous block of masonry and was knocked insensible. That MRS GLEETY had exhausted her supply of Dr Gillespie's Powders but was able to revive MR THUBB with a draught of arquebusade-water from a canister within her handbag. That it was resolved to remain in the lee of the enormous block of masonry pending the break of dawn, for it provided some shelter from a wild wind which now was roaring. That to pass the time until dawn, the excursionists hummed tunes made famous by Dudley Moore and Pinchas Zukerman, respectively the second and third husbands of Tuesday Weld.

That when dawn came and examination was made of the masonry it was found to be covered in greatly mysterious inscriptions in an alphabet unknown to even the most erudite member of the Tuesday Weld Fan Club. That this was by common acclaim MR SHAMBEKO who was the author of many learned books, among them being a history of Pointy Town, a topographical description of the area around the Blister Lane Bypass, and a shot-by-shot analysis of the feature film I'll Take Sweden, in which Tuesday Weld appeared as the character JoJo Holcomb. That in scraping clumps of mud from the masonry the better to view the inscriptions, it became apparent that much of the block remained submerged below the ground. That MRS GLEETY produced from her handbag a number of gardening trowels which she carried on the aborted excursion in case within the vicinity of the picnic spot had grown such plants as campions and hellebore and lupins for the digging up and transplanting to her garden behind the house on Turpentine Boulevard in Pointy Town. That those of the party not yet faint with exhaustion set to with a will a-trowelling away the mud to reveal as much of the enormous block of masonry as their efforts might allow.

That thus was discovery made of the ancient tomb of Anaxagrotax. That MR SHAMBEKO thereafter wrote an account of the discovery and embarked upon an extensive lecture tour of many countries. That MR SHAMBEKO never failed to acknowledge the inadvertent part played by the evil spidery charabanc driver BINNS. That it remains unknown who or what Anaxagrotax was or in what era he lived if ever he lived at all. That his tomb now gleaming is surrounded by a fence to deter souvenir hunters, and that propped against the tomb, in a plain wooden frame coated with protection against the elements is a publicity photograph of Tuesday Weld, taken circa 1963 during production of the feature film Soldier In The Rain, in which she appeared as the character Bobby Jo Pepperdine. That it is apt that a soldier stands guard in a sentry box beside the tomb of Anaxagrotax, and that it is raining, and that there is no roof upon the box, so the rain falls directly upon the soldier, whose badge declares his name as Private Pepperdine.

I was at a loose end, staring out of the window looking at crows, and my mind turned to Ali Baba and his Forty Thieves. With a start, I realised how little I knew about them. As luck would have it, the very next day at a rummage sale I picked up a copy of a privately-printed pamphlet by Knud Padde, described on the title page as a Lecturer in Arabian Thievery Studies at the University of Ack-on-the-Vug, or possibly the University of Vug-on-the-Ack. Here is his list of the Forty Thieves, together with "preliminary notes" on each thief.

Corky--a hireling thief, a chump, a talc-powdered wastrel.

Mutcho--greasy, vindictive, base.

Ibster--looms terrible in dreams, licks ice cream cones.

Guff--the boffin of the gang, and sniper, and Tippi Hedren's penpal,

Spoors--great galumphing fool, Oppidan, thimble-fumbler.

Geraldo--of monstrous girth, of lively demeanour, of hand-stitched tunics.

Carsten--polishes off raisins, swigs tap water, goes shod in clogs.

Fang--inhabits palatial apartments with his wolf and his minuets.

Sudbury--exists on a higher plane, thumps things, distressed.

Oswin--suffers fools gladly, hung out to dry.

Bantock--dustpan and brush man, Hotspur, clackety rhythm.

Mort--hedger, was a water-bailiff, albino.

Hardcastle--fevered brow, distorted spine, curly ringlets.

Aptod--when first he flew he blundered into branches of dark trees.

Shopworn--lacks the common touch, hoist by petards, a darling.

Urbane--urbane yet ditzy, polka-dotted, ruminant.

Dobbin--pumped gas back in Montana, unbridled savagery, lacks depth.

Inky--several contradictory reports, buff-coloured envelope, chalk dust.

Anglepoise--Jesuit upbringing, weather station, tarred with broad brush.

Snapper--bolt upright, sprained ankles, Maoist.

Boomer--booming voice, bloody nose, best before dusk.

Chepstow--owls nest in his hair, he plays the piccolo, he eats mashed potato.

Zigzoo--champs at bits, stinks of Jarlsberger, often with conifers.

Delmore--lurid, spiteful, mechanical.

Esher--flabby, subject to fits, member of Tuesday Weld Fan Club.

Jetboy--likely to be found upon rotating things in park playgrounds.

Casement--proudly lumpen, secretly engaged to a flapper, podcaster.

Uck--abnormal alignment of head upon neck, neck grubby, hair unwashed.

Fig--a stone's throw from the sea, green about the gills, hot to trot.

Straubenzee--sings the songs his mother taught him in that Darmstadt nursery.

Fogbound--clatters to and fro, goes haywire, made of cement.

Wailywaily--hidden behind shutters, brilliantine in his hair, indiscreet.

Burgess--over by the ice rink, underneath the arches, powered by batteries.

Pepinstow--thunderous hooves, brilliant plumage, exquisite table manners.

Dixon--marimba, clutching at straws, gin slings and blood oranges.

Quangocrat--double helpings of sausage-shaped dough snacks.

This is a slightly revised version of a piece which originally appeared in 2011.

The Jarlsberger - Recipes

May 16, 2008
For a listing of other previous Retail Watch stories, please see our Retail Watch Archive.

By Kate Sander and Amelia Buragas

STAMFORD, Conn. — This spring marks many exciting marketing changes for Jarlsberg, which has the distinction of being both a brand and a type of cheese.

The trademarked cheese is a semi-soft, part skim cheese with a distinctive mellow and nutty flavor. It was developed in Norway when Professor Ole M. Ystgaard from the Agricultural University of Norway started to do research in 1956 on how to make a soft, medium-fat cheese with holes. The new cheese was named after Count Wedel Jarlsberg, the owner of an estate by the Oslo fjord, where an earlier version of this cheese had been made between 1815 and 1832. The Jarlsberg estate can trace its history back to the Vikings and the last Count of Jarlsberg approved the name before Jarlsberg was introduced in the 1960s.

Jarlsberg, traditionally imported from Norway, has expanded distribution through the addition of production facilities to keep up with the consumer demand. The production of Jarlsberg is developed under the strict guidelines of Tine B.A./Norwegian Dairies. It it is popular for entertaining, eating alone as a snack or incorporated into many different type of meals.

It is this variety of uses that Norseland Inc., which markets Jarlsberg in the United States, is hoping to capitalize on this year with a number of innovations.

In February, the company began rolling out new Fresh-Pak packaging for its slices, replacing the company’s traditional shingle packs. The rigid packaging is described as being convenient with an easy-to-open lid. The freshness seal preserves the quality and integrity of the cheese, says Dorthe Schechter, marketing manager, noting the cheese remains moist and fresh throughout the shelf-life. The rigid package also preserves the cheese so the slices are neat and do not break or bend in the package. The slices are easy to separate so a paper interleaf is not needed between the cheese slices.

“When you open it, you immediately get the beautiful aroma of the cheese,” Schechter says. “The product doesn’t change, and it preserves the flavor, taste, aroma and texture.”

In addition to freshness and consumer convenience, the new rigid packaging also provides more options at the retail level, Schechter notes. The sturdy package, which reduces peg hole tears, is more easily merchandised and can be displayed in a cheese case or on a peg. It’s also stackable.

This type of new packaging is being rolled out by a number of companies currently, and Norseland officials say they are pleased that Jarlsberg is among the first.

“We’re excited to be at the forefront of this major package trend,” says John Sullivan, president and CEO, Norseland. “After careful research, development and testing, we couldn’t be more pleased with the result: a state-of-the art, convenient packaging concept for our popular Jarlsberg specialty brand that satisfies the needs of retailers and consumers. We’re proud to introduce this kind of innovation, which enhances — rather than compromises — product integrity and quality.”

Norseland is using the tagline, “Fresh to the last slice” to promote the new packaging, and also has added a small green leaf to its packaging to denote the fresh quality.

The packaging conversion started with Jarlsberg, and Jarlsberg Lite slices are being transitioned to the new rigid packaging as well.

The new convenience packaging comes just in time for summer and one of Jarlsberg’s biggest ever summer promotions.

“All barbecues are not created equal,” will promote Jarlsberg during the Fourth of July holiday, and Norseland has teamed up with Weber Grill Creations and Fujifilm to create a nationwide campaign. The companies are working together to showcase how their products can combine to create a memorable event.

The marketing program will include a full-page FSI in newspapers nationwide June 29. The FSI will include sweepstakes information, a 55-cents-off Jarlsberg coupon and recipes developed by chef Jim Coleman, host of the television show, “Flavors of America.”

Coleman also is utilizing Jarlsberg in a cooking program that will be aired this summer and repeated over the next 12 to 24 months on the Comcast cable network and PBS, Schechter says. The shows, airing on cable and PBS, will begin appearing in June.

The barbecue sweepstakes and displays also will be in more than 10,000 stores for the summer holiday. Cheeseburgers made with Jarlsberg aren’t just being called cheeseburgers either they have their own name: “Jarlsbergers.”

At point of sale, there will be recipes utilizing Jarlsberg and helium balloons with photographs of the company’s signature Jarlsberger.

The company also is partnering with retailers who will do secondary placements of Jarlsberg in the meat department.

Schechter believes the campaign will create greater awareness of Jarlsberg, not just as a sliced cheese but as a cheese that is available in other forms, including wedges.

Norseland, which is owned by Norwegian company Tine B.A./Norwegian Dairies, also will be using the barbecue theme in its booth at the International-Deli-Bakery Association’s (IDDBA) show in New Orleans early next month. There, show attendees will be treated to a burger menu and burger samples created by Chef Coleman and featuring Jarlsberg and other cheeses Norseland represents, including Woolwich, Boursin, Garcia Baquero and Old Amsterdam.

In addition to marketing the Jarlsberg brand, Norseland has developed a number of strategic alliances in order to offer a greater portfolio of premium brands at value prices in the United States.

This year, Norseland is beginning to offer a new line of goat cheese spreads called Chevrai through its partnership with Woolwich Dairy Inc.

Sullivan says Woolwich continues to bring innovation and excitement to the specialty goat cheese category with this spreadable form of cheese.

Norseland also will be introducing new varieties of the Boursin brand, including a Garlic & Roasted Pepper Boursin and will be bringing back popular Boursin Apple, Cranberry and Cinnamon as a Holiday flavor. The Garlic & Roasted Pepper flavor is more of an everyday product, while the Apple, Cranberry & Cinnamon Boursin cheese is being offered as a limited edition flavor.

In addition to promoting these cheeses at IDDBA and other trade shows, Norseland will be running a “garden party” campaign focusing on the use of Boursin in outdoor entertaining beginning in June.

Norseland also recently announced deals with Spain’s Lacteas Garcia Baquero and Holland’s Westland Kaasexport BV. As a result, Norseland will handle the sales, marketing and distribution of Garcia Baquero and Old Amsterdam brands of premium imported cheeses.

“Both Norseland and the partner benefit from the strategic alliances that we have in the United States,” Sullivan says, noting that Norseland offers its partners logistical efficiencies as well as ready-made partnerships with retailers, in-store programs and brokers.

Sullivan is excited by what the future holds for the company, saying the alliances the company has created over the years are strong strategic fits for its portfolio because the company specifically works with companies that are leaders in their home market from both a quality and a position standpoint.

In addition, he notes that by partnering with Norseland and the Jarlsberg brand, companies benefit from increased visibility.

“In 2008, we are tracking to have the largest year in our history in terms of branded sales,” he adds.

Sullivan notes that like the rest of the industry, Norseland is working to offset increased input costs and a softening domestic economy.

However, he expects Norseland and its Jarlsberg brand to emerge from any economic downturn stronger than ever.

“Our research shows that consumers rely on brands during times of economic uncertainty,” Sullivan says. “Jarlsberg has always been a brand that has come out even stronger at the end.”

The Jarlsberger - Recipes

February 10, 2012
For a listing of previous Retail Watch stories, please see our Retail Watch Archive.

By Kate Sander

STAMFORD, Conn. — Jarlsberg has been exported to the United States for more than 45 years and is America’s top-selling brand of specialty cheese. But its longevity and market penetration do not preclude innovation.

One of the few cheeses to have the distinction of being both a brand and a type of cheese, Jarlsberg — with its mild, nutty unique taste unlike any other domestic or imported cheese — can boost a regular hamburger to a “Jarlsberger” — a use annually promoted by Norseland Inc., the exclusive importer and sales and marketing agent for the Norwegian cheese in the United States as well as an importer of several other specialty cheese brands.

Consumers and retailers can get pretty creative with their Jarlsberg. Jarlsbergers can take on all different kinds of forms, and Norseland has developed numerous recipes to get consumers’ creative juices flowing.

But the creativity doesn’t stop with burgers. Another popular use of the cheese has been a dip, often made by delis in the Midwest. To add convenience for retailers and make this use of the cheese available nationally, Norseland launched a new Jarlsberg dip nationwide in September.

The dip, made with 50 percent cheese, combines Jarlsberg shreds with mayonnaise and red onion in an 8-ounce microwaveable container, according to Deanna Finegan, marketing manager, Norseland Inc. The dip can be served hot or cold, and its uses are versatile — it can be used as a topping on burgers or potatoes or as a snack with crackers.

“Right now, there’s a trend toward dips, healthier dips, and snacking, and this product coincides with that,” Finegan says.

“The initial results have been strong with good feedback from the marketplace,” she adds, noting that the company also is looking at developing flavored varieties of the dip as well.

“We’re doing a
lot with Facebook.
There are lots of
ways to engage
consumers with
Facebook that
work with our
marketing efforts.
And there’s been a huge
increase in Twitter.
We’re very interactive
with consumers
on a daily basis.”

Deanna Finegan

Jarlsberg’s roots date back to the early 1800s when Norwegian cheesemakers attempted to produce a domestic version of Emmenthaler cheese from Switzerland. As is often the case when cheesemakers replicate a cheese, their efforts produced a slightly different product. Further innovation came in the 1950s when the University of Agriculture in Norway conducted developmental research on a semi-soft, part-skim cheese with eye formation. Professor Ole M. Ystgaard is credited with developing the bacteria cultures and manufacturing techniques used to process the cheese. The new cheese was named after Count Vadel Jarlsberg, whose estate was on the Oslo Fjord near where it was manufactured.

Norseland Inc., owned by TINE BA, is responsible for the importation and marketing of the brand and also oversees production of the cheese in the United States. As the cheese gained in popularity in the late 1990s, it began bumping up against import quotas, so the company began contracting commercial U.S. production of Jarlsberg in 2000. In addition to Jarlsberg and Jarlsberg dip, there is also Jarlsberg Lite, a 50 percent reduced-fat cheese with 30 percent fewer calories than regular Jarlsberg.

Norseland keeps the momentum growing with a number of promotions. A cross-promotion sandwich-making campaign, for example, will be launched this summer with Jarlsberg and Mezzetta brand peppers, Flatout flat bread and Foods Should Taste Good chips to promote sandwiches and meals using those products. The campaign includes a recipe contest for consumers that runs Memorial Day through Labor Day, with the grand prize winner receiving $25,000. The promotion will include in-store displays, point-of-sale materials and on-pack instantly redeemable coupons. In addition, the cross-promotion will include a Celebrity Chef Sandwich Charity Challenge. Chefs will submit a sandwich recipe and consumers will vote, with the top chef winning a $10,000 donation to the charity of their choice.

Norseland also will continue to grow its promotion of Jarlsbergers with this year’s summer promotion theme “Throw a Jarlsberger in Paradise Party.”

To engage consumers in all of these efforts, Jarlsberg utilizes social media including Facebook and Twitter.

“We’re doing a lot with Facebook. There are lots of ways to engage consumers with Facebook that work with our marketing efforts,” Finegan says. “And there’s been a huge increase in Twitter. We’re very interactive with consumers on a daily basis.”

Jarlsberg also has its own dedicated website,, which Norseland has updated with trendy pictures of the cheese.

The company also utilizes more localized advertising including radio ads in the New York metro area leading up to the Super Bowl. This coming week, Jarlsberg Lite will be a co-sponsor of Elle magazine’s Style 360 New York Fashion Week.

Finegan says the company believes in tailor-making regional promotions, both within stores and outside them, as a way to promote the brand and meet the needs of a variety of audiences. This includes incorporating all of the various aspects of promotions that are at its disposal.

“For example, some retailers don’t allow point-of-sale materials, but we can do a lot of digitally integrated promotions online,” she says. “There’s been a huge shift with a lot of consumers participating in social media, and we can reinforce that.”

• Innovating with other brands

“(Tapas de Queso)
is a wonderful item.
It can be used
for snacking but
isn’t limited to that.
It’s very versatile.
We’re very excited
about the response
we’re getting.”

Strong promotions are what Norseland excels at, and the company utilizes a variety of tools for the other brands it represents as well.

While Jarlsberg is Norseland’s flagship brand, the company also markets several other well-known brands including Ilchester, Woolwich Dairy, García Baquero, Old Amsterdam, Gabriella Suprema and Snøfrisk.

There have been exciting new developments in the English Ilchester brand, which the company purchased a few years ago, says Ruth Flore, who manages multiple brands for Norseland. For starters, there is a new packaging format that is replacing the full wheels of fruited and herb blended cheeses. Now in split/half wheels, the colorful products — such as Wensleydale with Cranberries, White Stilton with Lemon, and Double Gloucester with Onion & Chive —feature an easy-peel opening and are vacuum-packed for excellent display potential. New sampling/demo kits have been developed, Flore adds. The traditional or territorials (including Red Leicester, Cheshire, Double Gloucester, Cheddar Wensleydate and Stilton) remain in full wheel format and exact weight cheeses are available in parchment.

Flore says two exciting cheeses the company is featuring are Applewood Smoked Cheddar, a golden-amber, dense semi-hard cheese with a unique, delicate essence, and Beer Cheese, in which an extra strong ale and a secret blend of spices are added to a mature Somerset Cheddar for a smooth texture and piquant flavor.

Flore also notes that the company cycles different cheeses for retailers at different times with Wensleydale Date & Honey, Plum Pudding and Cheddar with Sticky Toffee proving popular during the holidays.

Another product gaining attention in the marketplace is Tapas de Queso, a Spanish cheese plate introduced by García Baquero.

“It’s a wonderful item. It can be used for snacking but isn’t limited to that. It’s very versatile,” Flore says, noting the package is perfect for building a cheeseboard.

The easy-to-peel 5.2-ounce package includes 12 slices of Spanish cheeses, four each of García Baquero Tipsy Goat, a wine-bathed pasteurized goat’s milk cheese, García Baquero Iberico, a mild and firm blended sheep, goat and cow’s milk cheese with a complex flavor, and Gran Maestre Manchego, a 3-month aged sheep’s milk cheese.

“We’re very excited about the response we’re getting,” Flore says, noting the cheeses are produced in a state-of-the-art facility in Spain and pair well with most Spanish foods and wines.

This year, the company also will be introducing Cinco Lanzas, a 16-month aged mixed milk cheese made from a culture that García Baquero has specifically developed.

“It’s a hard cheese with a complex flavor profile and a very smooth finish,” Flore says, adding that she believes it will prove to be quite popular in specialty shops in the United States.

Manchego and Iberico are the cheeses that most people in the United States identify as Spanish cheeses, but this new “beautiful” cheese is significantly different from these two and yet fits well with them, Flore says.

“We tested the waters at the Winter Fancy Food Show, and we had lots of positive feedback from key retailers,” she says, adding that the company is now finalizing the label and getting ready to bring the cheese to market. The cheese, sold in 3-kilogram wheels, will be sold in a wood box.
The market continues to grow for the Woolwich brand cheeses as well, Flore says. The company recently has launched 5.3-ounce cups of its spreadable Crème Chêvre in three flavors: Plain & Simple, Big Kick Herb & Garlic and Inevitable Vegetable.

“Beyond using as a great dip or spread, they’re great for cooking and come in resealable cups,” Flore says.

Old Amsterdam also is working on a couple of new packaging concepts, and the brand remains one of the best, consistent aged Goudas in the marketplace.

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